{"id":84718,"date":"2025-07-23T02:00:27","date_gmt":"2025-07-23T02:00:27","guid":{"rendered":"https:\/\/www.europesays.com\/us\/84718\/"},"modified":"2025-07-23T02:00:27","modified_gmt":"2025-07-23T02:00:27","slug":"new-fro-yo-shop-mimis-opens-in-new-york-city","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/84718\/","title":{"rendered":"New Fro-Yo Shop Mimi\u2019s Opens in New York City"},"content":{"rendered":"

Real ones will remember the days when Pinkberry and Red Mango, two fro-yo chains<\/a> of the early aughts, ruled Manhattan. As of this summer, a \u201cbig yogurt boom\u201d is afoot again, New York Magazine <\/a>declared, pointing to Madison Fare<\/a> and the resurgence of the longtime staple, Butterfield Market<\/a>, both drawing lines on the Upper East Side. Now, savvily-marketed Mimi\u2019s<\/a>, opening later in August, is poised to be the next big name in New York fro-yo, located on a prime Downtown strip at 231 Lafayette Street, at Spring Street, where Soho meets Nolita.<\/p>\n

When Amber Linz moved to New York, she noticed there was a cup-sized hole in the frozen yogurt market, so she ditched the tech world in favor of her passion for righting the wrong: \u201cAll of the big chains make frozen yogurt with literally powder and water; it\u2019s not real milk and yogurt \u2014 full of nasties!\u201d She and her partner, Saul Katz (who worked on Chargrill Charlie\u2019s, an Australian chain), want to make clear they aren\u2019t looking to recreate those earlier chains. Instead of targeting the children\u2019s market with candy toppings, they want to go all in on a more mature, health-forward brand with a considered space \u2014 down to the store\u2019s DJ-curated playlists and plantlife.<\/p>\n

So while the self-serve set-up may be 16 Handles in style, the fro-yo uses milk sourced from upstate, in flavors like the original tart, raspberry, chocolate, and specials like a\u00e7ai, salted-caramel, cheesecake, and more. A rotating toppings bar features locally-sourced, seasonal produce from Natoora<\/a> \u2014 cr\u00e8me de la cr\u00e8me produce used by your favorite New York restaurants \u2014 alongside sauces like matcha. \u201cIt\u2019s frozen yogurt, not as you might expect it; it\u2019s not sticky and slimy, but a high-end, beautiful experience,\u201d says Katz. A fro-yo comeback seems ripe for the moment. So much so, they\u2019ve already signed a second lease in another neighborhood \u2014 still under wraps.<\/p>\n

A wine bar owner is opening an Italian sandwich spot<\/p>\n

Keith Pulitano, behind one of San Juan\u2019s coolest wine bars, El Vino Crudo<\/a>, later expanded with Malavita, an Italian specialty shop, with products hard to find<\/a> in Puerto Rico. Now the native New Yorker is bringing Malavita<\/a> to Brooklyn, opening at 614 Manhattan Avenue, near Nassau Avenue, in the old Baoburg space<\/a>, in Greenpoint, later this year.<\/p>\n

\u201cWe\u2019re doing quality sandwiches, deep cut Italian dishes, bangers only wine list and\u2026there\u2019s a yard!\u201d Pulitano, who\u2019s also a part of the Two Bridges wine shop, Magazzino<\/a>, announced on Instagram. They\u2019ll do a preview<\/a> pop-up with their friends at Lucia Alimentari<\/a>, from noon to 4 p.m. on August 2, 301 West Broadway, in Soho.<\/p>\n

A longtime Tribeca bar relocates<\/p>\n

Anotheroom<\/a>, a 25-year-old bar staple of Tribeca, will relocate to 141 West Broadway. The original location was owned by the same family that owns the property where the Odeon is located. But, as Tribeca Citizen reports<\/a>, after the wife died, her son has since sold the building, which means Anotheroom had to find a new home.<\/p>\n