{"id":14422,"date":"2025-06-25T20:28:22","date_gmt":"2025-06-25T20:28:22","guid":{"rendered":"https:\/\/www.europesays.com\/us\/14422\/"},"modified":"2025-06-25T20:28:22","modified_gmt":"2025-06-25T20:28:22","slug":"the-noortwyck-will-get-a-bigger-more-ambitious-sequel","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/14422\/","title":{"rendered":"The Noortwyck Will Get a Bigger, More Ambitious Sequel"},"content":{"rendered":"

Andy Quinn, the chef and co-owner of the Noortwyck<\/a> in Greenwich Village since it opened three years ago, is preparing to open a second restaurant in the fall\u2014 a larger project on the ground floor of an 1890\u2019s commercial building at the edge of Nolita and Little Italy (174 Mott Street, at Broome Street). Though the team hasn\u2019t announced a name, the two-story, 140-seat restaurant, according to community board filings, will highlight American wood-fired cooking.<\/p>\n

\u201cIt was our ambition to do something similar to the Noortwyck in the way that it can be every day, and then just turn it up a few notches.\u201d Potential dishes listed on the community filings<\/a> include grilled sourdough with chanterelles, potatoes with littlenecks and caviar, lobster with bomba rice and cherry pepper thermidor, and whole chicken roasted over coals. Co-owner Cedric Nicaise has put together a robust bar program, and, unlike the Noortwyck, private dining options.<\/p>\n

\"A<\/a><\/p>\n

A spread at the Noorwyck.<\/p>\n

Quinn is as excited about the 5,600 square-foot space. \u201cThe touches, the finishing, the design is going to be gorgeous.\u201d<\/p>\n

Quinn, who is British, and his partner Nicaise opened the Noortwyck in June 2022<\/a> at 289 Bleecker Street at Seventh Avenue. Both are alumni of three-Michelin-starred Eleven Madison Park from Daniel Humm, where Quinn worked for five years and rose to executive sous chef. <\/p>\n

Critics welcomed the Noortwyck with praise for its high-level cooking in a casual setting. Eater\u2019s Robert Sietsema called it<\/a> \u201chandsome but casual,\u201d and noted its \u201cEMP-level ambition at a fraction of the cost.\u201d Pete Wells of the New York Times gave it a two-star review in 2023<\/a>, describing Quinn\u2019s cooking as \u201cexacting and precise, with a whole arsenal of skills and a minimalist sensibility that calls for most of the technical stuff to be tucked quietly into dishes that look simple and straightforward, even when they\u2019re not.\u201d <\/p>\n

When he first came to the States, Quinn says he crossed paths with fellow Brit Ed Szymanski (married to partner Patricia Howard, now chef and co-owner of Crevette<\/a>, Lord\u2019s,<\/a> and Dame<\/a>) when they were both young cooks. They have since been friends for years, helping each other build their communities. <\/p>\n

Rather than chase stars at the Noortwyck, Quinn says the team wanted something more grounded: \u201ca place that had everyday comfort to it.\u201d Today, the menu offers items like seeded Parker House rolls, white asparagus cacio e pepe, linguine with clams, and striped bass with saffron gnocchi. <\/p>\n

\"The<\/a><\/p>\n

The bar at the Noortwyck.<\/p>\n

Opening in the wake of the pandemic posed its own set of challenges. \u201cThe initial thing was the staffing issue, and getting people into the kitchen and into the dining room to work was really, really difficult,\u201d says Quinn. That challenge continues today in that they\u2019ve had to make cuts. \u201cInstead of having a butcher taking care of all of our butcher needs, that role got diminished and those responsibilities fell on me and my sous chef team,\u201d he says.<\/p>\n

Ingredient prices, he observes, continue to go up. \u201cWhen we got the actuals back \u2014 you know, three months, six months, 12 months in \u2014 everything was a giant leap in terms of costs,\u201d Quinn says. \u201cFood, for example \u2014 it used to cost $25 to fill a fryer, and now it\u2019s, like, $100.\u201d<\/p>\n

The industry has shifted in less visible ways, too, with late-night dining coming back slowly to Greenwich Village. \u201cBy 9 p.m., the dining room was pretty much cleared out,\u201d he says of midweek service at the Noortwyck. \u201cA few years ago, I was getting dinner at 9:30 p.m.. And now, I said to my girlfriend, \u2018Get that 6 p.m. res.\u2019\u201d<\/p>\n

Quinn says that much of the staff has been with the restaurant since it opened three years ago; the Noortwyck has around 40 to 45 employees. <\/p>\n

\u201cThe likelihood is we probably would have lost people as they became more ambitious,\u201d he says. \u201cThe opportunity to grow comes at the perfect time.\u201d<\/p>\n

\"Andy<\/a><\/p>\n

Chef Andy Quinn and Cedric Nicaise at the Noortwyck.<\/p>\n","protected":false},"excerpt":{"rendered":"Andy Quinn, the chef and co-owner of the Noortwyck in Greenwich Village since it opened three years ago,…\n","protected":false},"author":3,"featured_media":14423,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5122],"tags":[5229,14856,405,403,5226,5225,5228,5227,67,586,132,5230,68,2969],"class_list":{"0":"post-14422","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-new-york","8":"tag-america","9":"tag-coming-attractions","10":"tag-new-york","11":"tag-new-york-city","12":"tag-newyork","13":"tag-newyorkcity","14":"tag-ny","15":"tag-nyc","16":"tag-united-states","17":"tag-united-states-of-america","18":"tag-unitedstates","19":"tag-unitedstatesofamerica","20":"tag-us","21":"tag-usa"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/114745894749648730","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/14422","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=14422"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/14422\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/14423"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=14422"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=14422"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=14422"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}