Page 62 - December2018
P. 62

NEW YORK FOOD SCENE
Cafe Katja’s creamed spinach with poached egg.
‘Produce is brought in from California, South America and Africa. Spices are brought in from Asia and India. It’s a won- derland for people who enjoy producing food and drink.
- Jared Gordon, Analogue
for one-offs, but we also need consistent sourcing and quality, which is the eternal struggle of a foodservice business.”
Gordon and Wilson met at New York University, where they, like most college students, enjoyed the local bar scene. After graduation, the two went in the same career direction but in different locations. Wilson moved to San Francisco to work in  nancial planning, while Gordon stayed in his native New York as an investment banker. Interestingly, it was the shared enjoyment of a good drink that brought the two back together. That, and a displea- sure with the typical noisy crowded bar scene in which they wanted to create just the opposite: a place where you could actually hear a conversation and drink in a relaxed environment.
Analogue’s cocktail and small plates menus change seasonally. Last spring, for example, ribbons of fresh-cut cucumber topped the rum-based Pimmly Lit and tequila-spiked Spice Trader for snack- able aesthetics. There’s also the popular shishito pepper, torched and served atop the bar’s Mango Lean cocktail, a spicy and savory agave drink made with mango puree, mint and Tajin seasoning. Analogue’s bartenders say seasonal plans for upcoming conjured drinks include apple cider, cinnamon sticks, fennel, cranberries and walnuts. As for food, shishito peppers star again in a small plate featuring a simple miso lime glaze. This selection has proven so popular that guests demanded its return when it was once, very brie y, taken off the menu.
“New York is a place where one can  nd anything, at any time,” says Gordon. “Fish is brought in from Japan. Produce is brought in from California, South America and Africa. Spices are brought in from Asia and India. It’s a wonderland for people who enjoy producing food and drink, as the best providers in the world are here, inspiring us, and we’re able to source and utilize the best ingredients in the world in our response.” pb
62 / DECEMBER 2018 / PRODUCE BUSINESS
By Chris Auman
When Erwin Schrottner and his busi- ness partner, Andrew Chase, opened Café Katja on Manhattan’s Lower East Side
PHOTOS COURTESY OF CAFE KATJA
in 2007, the place was, as Schrottner says, “a hole in the wall.” Since then, this cozy little restaurant has changed,
along with the neighborhood.
“When I came here 11 years ago, it
was a very quiet neighborhood, not a lot going on, almost no restaurants, and then a lot of art galleries left SoHo and moved to the Lower East Side.” says Schrottner. This brought an in ux of new residents who are, as Schrottner says, “a very mature clientele.”
This new customer base liked the homemade Austrian dishes Café Katja served, so much so, they were willing to wait up to two hours for one of the 20 available seats in the 400-square-foot
CAFE KATJA
79 Orchard St.
New York, NY 10002
Tel: (212) 219-9545 www.cafekatja.com
Hours: Lunch:
Tues-Fri: 11:30 a.m. - 3:30 p.m. Dinner: Sun-Thurs: 5 p.m. - 11 p.m. Fri-Sat: 5 p.m. - 12 a.m.
Weekend Brunch:
Sat-Sun: 11 a.m. - 3:30 p.m. Cuisine: Austrian Comfort Food


































































































   60   61   62   63   64