160 Havemeyer Street; Williamsburg
A new Greek counter joint called To Spiti just opened on the Southside of Williamsburg:
To Spiti, the name of Alma Selmanay’s new Greek takeout joint, means “my home” in her native language. Her home was Athens before she moved to the United States a handful of years ago and got a front-of-house job at Anthis on the Upper West Side. “I worked there five years, I said, ‘I open my store,’” she told us. Now her home is on Havemeyer Street in Williamsburg, where she’s making what she insists is “the best” lamb-beef gyro as well as other “traditional, traditional” dishes such as moussaka, tzatziki, babaganoush, and taramasalata. Selmanay takes particular pride in the thick, “full-fat” yogurt she makes every day. She blends in walnut or pistachio, as well as fruits such as mango, apricot, cherry, and fig. “The desserts are very good here,” she promises. With everything on the menu priced at $6 and under, To Spiti may become your home, too.
Twin Suns Deli
244 Himrod Street; Bushwick
In Bushwick, Twin Suns Deli is now open:
A deli to New Yorkers can mean an excellent place for pastrami, or it can mean the corner store where you make 3 a.m. beer runs. Twin Suns Deli, which opened last Thursday on Himrod Street in Bushwick, is a melange of the two: you can stock on up mustard, mayo and potato chips and also score a first-rate sandwich in the process. This is next-wave deli, like Harry & Ida’s: part artisanal sandwich shop, part cutesy general store.
Owners Danielle Masback, Stacy Hall, Rich Porpiglia and Montana Masback have imparted a little New Orleans flair to their shop, offering both their take on the muffuletta as well as Cafe Du Monde beignet mix and Duke’s mayonnaise, a Southern pantry staple. Their Sloppy Roast Bee Po Boy ($12) employs Leidenheimer Pistolet-style rolls to contain slow-roasted beef, gravy, caramelized onions, horseradish cream and Zapps chips, and the duo say they consulted with local bakeries to give the special Big Muffaletta ($12 quarter; $40 whole) authenticity in the bread department.
Red sauce Italian gets a vegetarian spin here in the Parm sandwich ($11), which swaps out chicken in favor of burnt broccoli topped with tomato sauce, fresh mozzarella and parmesan cheese on garlic bread. Those wishing to make their own sauce can snag a can of San Marzano tomatoes, in addition to tomato pasta, dried pastas and fresh cheeses. Or pick up ready-made ramen kits by Sun Noodle or a box of Annie’s macaroni and cheese.
Every deli worth its salt does some type of breakfast sandwich; here, they’re offering an Egg and Cheese ($6) made with soft scrambled eggs and pimento cheese on brioche (add Taylor ham or bacon for an extra $2), which they’ll serve with a free cup of coffee anytime before 9 a.m. In fact, they’re doing all-day breakfast, so if the craving strikes for a Breakfast Burrito ($7)—made here with chorizo, eggs, house-made Sonoran salsa and potato on a flour tortilla—at 7 p.m. on a Sunday night, they’ll hook you up.
1031 Grand Street; Williamsburg
And in East Williamsburg, a new performance space and bar called Sunnyvale hosted its first event last Saturday:
A unique East Williamsburg bar and performance venue called Sunnyvale held its grand opening party this past Saturday. Located at 1031 Grand Street, the name is a nod to the Canadian television show Trailer Park Boys, but it’s not a themed bar. The name came about after hours of debate when the suggestion “Sunnyvale” finally ended it. It’s a fun reference for those who get it, but otherwise subtle enough for one to take whatever meaning one wants from it.
Sunnyvale is jointly owned by six friends, two of whom gave Bushwick Daily a preview of the space: Tim Pioppo, who is responsible for booking the talent, and John Conor Brook, the bar manager. The group has big plans for their spot, which successfully came to fruition Saturday evening.
Equipped with a state of the art sound system comprised in part of two vintage Myers speakers, Sunnyvale will host bands, djs, drag shows karaoke and much more: there’s something on the schedule every night. Pioppo describes the place as “a professional bar with the heart of a DIY venue”, and it definitely has the feel of a warehouse venue. The space itself was the boiler room of an old paper and lithography company building, and it stands on a row of functioning industrial buildings between Morgan Avenue and Vandervoort Avenue a few blocks away from venues Shea Stadium, The Acheron and the Paper Box.