Brookfield Announces Eight New Eateries at Brookfield Place

NEW YORK—Brookfield Office Properties Inc. has signed leases with eight high-quality, chef-driven eateries to operate casual, quick-service concepts in the new dining terrace it is constructing at Brookfield Place (World Financial Center) in Lower Manhattan. The dining terrace is a major component of the company’s $250-million overhaul of the Brookfield Place complex.

“The dining terrace will serve as both an amenity to office tenants and area residents, as well as destination dining for New Yorkers and visitors from around the globe,” Ed Hogan, national director of retail leasing for Brookfield Office Properties, said in a statement. “We have hand-picked these chefs from across the country to create an assemblage of best-in-class concepts showcasing the top fast-casual cuisine New York City has to offer. It will quickly become a favorite dining spot for the office workers, downtown residents and tourists who want speedy and easy service, but also demand quality and creativity.”

The committed eateries are as follows:

Chop't Creative Salad Company – With the goal of changing the future of fast food, co-founders Colin McCabe and Tony Shure push the boundaries of what a salad can be with their core menu of 14 Classics, three rotating seasonal specials, 25 homemade, small-batch dressings, and limited-time-only “super seasonals” that feature local produce only at its peak. A favorite salad shop amongst New Yorkers, Chop’t offers customers more than 50 fresh ingredients at now its 10th New York City location.

Dig Inn Seasonal Market – Adam Eskin teamed up with Chef Daniel Angerer in 2011 to launch Dig Inn Seasonal Market and has been changing the perception of health food ever since. Their vegetables are primarily sourced locally from a growing network of farmers in New York, New Jersey and Long Island, and all of their meats are naturally raised. Dig Inn’s menu changes seasonally, including an a la carte market offering of meats, veggies and sides, as well as 12 to 15 chef-driven sandwiches and salads, all of which are made from scratch each day at its now six NYC locations.

Dos Toros – Brothers Leo and Oliver Kremer offer a New York spin on the traditional quick-service Mexican food joints of their hometown—the San Francisco Bay area. This opening is their fourth Manhattan location serving fresh, simple and delicious burritos, tacos and quesadillas. Dos Toros sources local, high-quality ingredients, and features a collection of fiery hot sauces made in-house.

Little Muenster – Touting “Super Fancy Grilled Cheese,” Little Muenster’s two locations on the Lower East Side and Brooklyn serve up this classic sandwich with ingredients ranging from butternut squash puree and sage brown butter to traditional white American and, of course, Muenster. Salad and soup sides are also served, but the unquestioned star is the sandwich.

Num Pang – The Cambodian-inspired sandwich shop from chefs Ben Diatz and Ratha Chaupoly opens its third location in New York City to join the existing Union Square and East Midtown locations, serving up freshly made-to-order sandwiches that have earned Zagat’s highest rating for a sandwich shop. Cambodian-influenced side dishes compliment the sandwich offerings; all made fresh adhering to Num Pang’s inventive, artful culinary philosophy.

Skinny Pizza – Hailing from Long Island, Chef Joseph Vetrano’s Skinny Pizza specializes in crisp, thin-crust pizza in original, whole-wheat and gluten-free varieties with healthful toppings. The tomato sauce is made in-house with organic tomatoes; the cheeses are all-natural and include part-skim and vegan options; the meats are antibiotic- and hormone-free. The menu also consists of fresh organic soups and salads.

Sprinkles Cupcakes – The world’s first cupcake bakery, launched by chef Candace Nelson, originated in Beverly Hills in 2005. Sprinkles, opening its second NYC location at Brookfield Place to join the Midtown East store, features 20 varieties of cupcakes, from staples like vanilla and chocolate to more adventurous flavors, including ginger lemon and chai latte. Sprinkles cupcakes are handcrafted from the finest ingredients, including sweet cream butter, Belgian chocolate, fresh bananas and carrots and natural citrus zests and are topped with Sprinkles’ trademark modern dots.

Umami Burger – This Los Angeles-based burger phenomenon created by Adam Fleischman—named “Burger of the Year” by GQ magazine—will operate a fast-casual concept inspired by Umami Burger, which focuses on combining savory and unique flavors. Umami Burger grinds its meat in-house and has perfected exclusive and unique sauces and cheeses. The result is a sophisticated, tightly edited and inimitable selection of burgers, sides and accompaniments.

The dining terrace at Brookfield Place is currently under construction and is on schedule to open in early 2014. While each eatery will operate its own service space, Brookfield has partnered with AvroKO and BCV Architects to design the terrace with premier finishes and elegant seating throughout to create a uniform, upscale vibe fitting of the location and clientele. The 600-seat terrace will be located directly above a European-style marketplace which will offer fresh meats, seafood, produce, coffee, desserts and will house two sit-down restaurants overlooking the waterfront. Brookfield expects to announce the remaining six eateries for the dining terrace in the coming months.

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