Plenty of restaurants have tried to court finance types by “speaking their language” — take Maloney & Porcelli’s expense-report generator and Smith & Wollensky’s stocks-for-steak offer. But this? On April 1, a couple of buddies — one of them a former trader at Deutsche Bank and stock broker at Prime Charter LTD (now a consultant for a Merger & Acquisition group), and the other an econ major who has lately been a GM at Murray Hill’s finer establishments — will open a stock exchange–themed lounge called (what else?) Exchange Bar & Grill in (where else?) Gramercy. The gimmick: The prices of drinks and bar food will fluctuate in 25-cent increments according to demand — meaning your wings could be $2 to $3 cheaper or more expensive depending on who else is ordering them. So it’s like the exchange floor but with drunk chicks! Will the place manage to lure away Stern school’s brightest from Tonic East? Read the press release, check out the dinner menu (still a work in progress), and you decide!

Photo: Courtesy of Exchange

NEW YORK, NY — On April 1st, 2010 Exchange Bar & Grill will open their doors officially (with a media tasting to be held on Thursday, April 7th), introducing a full bar and food menu, with prices that will be based off of their own in-house stock market.

A new venture for friends Levent Cakar and Damon Bae, Exchange is the result of their collective experience in the finance and food industries. Cakar, who has a Masters degree in Economics and is now 11 years deep in the restaurant business, says of the concept: “It was the perfect merger of my two passions, we wanted to do something unique and entertaining for the neighborhood.”

Meant to be a fun challenge, the “Exchange Stock Market” will be based on the demand at any given point in time and will be featured on a ticker screen that runs the full 35-foot length of the bar. For example, if everyone is ordering vodka, the value will go up. Keeping patrons on their toes, the bartenders will also introduce a reverse market, encouraging what Cakar and Bae have coined as “drinking camaraderie” where a group of friends (or strangers) could decide to order a round of the same bar item, forcing the price down and making it a victory for all. The exchange will occur in 25 cent intervals ensuring that it’s not going to break your bank whether you’re winning or losing at their game.

The menu will include traditional bar items like fried calamari, mozzarella sticks and hot wings (appetizers ranging from $5 to $9), as well as entrée items such as salads, pastas, fish, chicken and steak (ranging from $9 – $24), using only the finest of ingredients and premium meats.

The space has an upscale lounge appeal, with the bar and standing room at the front and a sit down dining area with table service in the back. Exposed brick and antiqued mirrors line the walls with custom leather chairs, large flat screen TV’s, and an intricately-lighted ceiling in between.

Adding to the enjoyment of the ‘exchange,’ patrons can also request specific, free messages to run on the ticker screen for special occasions, whether it be a birthday message for a friend or to ask that certain someone they’ve been eyeing at the other end of the bar over for a drink.

Happy hour will run from noon to 7pm daily, featuring $3 beers and $5 well drinks, and the kitchen service is open late throughout the week. Special lunch and brunch menus are expected to be introduced at a later date.

To celebrate its opening, Exchange will be offering new customers a complimentary beer or glass of wine with purchase of any meal ($9 or more). To take advantage of the limited-time promotion, mention the code “Market Price” to your server at the next visit. Promo expires April 15, 2010.

DINNER MENU

APPETIZERS
Fried Calamari 9

Mozzarella Sticks 6

Onion Rings 6

French Fries 5

Shrimp Cocktail 10

Chicken Fingers 7

Hot Wings (6pc) 7
(12pc) 12

TAPAS

Shrimp Scampi (6pcs) 12

Sautéed Mushrooms 6

Sautéed Chicken 7

Grilled Calamari 9

Sautéed Potatoes 6

Steamed Vegetables 7

BURGERS AND SANDWICHES

100% Certified Angus Burger (10oz) 9
*Add $1 for cheese, $1 for bacon

Grilled Chicken Breast Sandwich 9

Tuna Melt 8

BLT 7

Grilled Cheese 7

Tilapia Sandwich 10

Grilled Striped Bass Sandwich 12

Cheesesteak Sandwich 12

**All burgers and sandwiches served w/ fries

SALADS

Caesar Salad 7
Romaine Lettuce, Parmesan Cheese, in Caesar Dressing
*Add $3 for chicken

Garden Salad 7
Mixed Greens, Tomatoes, Cucumbers, Onions, Green Peppers, in House Dressing
*Add $3 for chicken, $4 for shrimp

Monterey Salad 7
Romaine Lettuce, Dill, Feta, Scallions, in Virgin Olive Oil and Red Vinegar
*Add $3 for chicken, $4 for shrimp

Avocado Salad 7
Mixed greens, Celery, Mushrooms, Avocados, in Citrus Dressing
*Add $3 for chicken, $4 for shrimp

The Exchange Salad 7
Tomatoes, Cucumbers, Onions, Scallions, Pepper, Parsley, in Oil and Vinegar
*Add $3 for chicken, $4 for shrimp

ENTREES

Penne Primavera 15
(Penne w/ mixed vegetables
*Add $3 for chicken, $4 for shrimp

Penne a la Vodka 14
*Add $3 for chicken, $4 for shrimp

Fettuccini Carbonara 16
*Add $3 for chicken

Linguini w/Shrimps 18
In red or white sauce

Chicken w/ Mushrooms 17
Served w/ salad

Grilled Striped Bass 24
Served w/ salad

Fresh Fish and Chips 11

Rib Eye Steak 23
Served w/ fries

Exchange Bar & Grill, 256 Third Ave, nr. 21st St.; 646-596-9039

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Filed Under: openings, exchange bar and grill, gramercy, levent cakar and damon bae, tonic east

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Salvatore Olivella’s midtown “pizza speakeasy” isn’t the only thing happening in the Neapolitan pie world today: Fork in the Road reports that Williamsburg’s Fornino will open a spinoff (with an attached store selling homemade cheeses, pastas, and the like) at 256 Fifth Avenue, near Carroll Street, this summer. [Fork in the Road/VV]

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Filed Under: openings, fornino, park slope, pizza

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Last time we checked in with Salvatore Olivella, he was planning to launch a fleet of pizza trucks. His brush with the local news (remember those pizza-happy rats?) may have put a damper on that, because as of this morning, the former L’asso and No. 28 pizzaiolo is, thankfully, back in front of a wood-burning brick oven and hand-pulling homemade mozzarella at 57 Napoli Pizza e Vino, a new (need we say it?) Neapolitan pizza spot above C’est Bon Café in midtown. C’est Bon has converted a former upstairs seating area into what’s being called a “pizza speakeasy” of less than 50 seats. Wine and beer by the glass will be served there from 11 a.m. till 11 p.m. The space isn’t anything fancy (think brick walls, two tops, and a floor-to-ceiling glass window overlooking 57th Street), but as far as lunch options go, it beats the buffets. Here’s a look at the twelve-inch round pie and the eighteen-inch “metro” pie, plus the menu. Of special note: the Nutella pizza you know and love from L’asso.

Photo: Courtesy of 57 Napoli Pizza e Vino

Pizza
Round 12” Metro 18”

Pizza Rossa
tomato sauce, basil, oregano, cherry tomatoes and olive oil
R – 12; M – 20

Pizza Margherita
mozzarella, tomato sauce, basil and olive oil
R – 12; M – 20

Buffalina D.O.C.
tomato, fresh buffalo mozzarella, basil and olive oil
R – 15; M – 22

Brutta Ma Buona
tomato sauce, mozzarella, ricotta, sausage, olives, basil
R – 14; M – 20

Caprese
mozzarella, cherry tomatoes, basil (no tomato sauce)
R – 15; M – 22

5 Formaggi
provolone, gorgonzola, mozzarella, parmigiano and pecorino (no tomato sauce)
R – 14; M – 22

Quattro Staggioni
tomato sauce, mozzarella, mushrooms, ham, olives, artichokes, basil
R – 14; M – 22

Pizza Patata
potato, mozzarella, ricotta, walnuts and rosemary (no tomato sauce)
R – 12: M – 20

Pizza San Daniele
prosciutto, mozzarella, arugula, parmigiano and olive oil
R – 15; M – 22

Pizza Soppressata
Italian dried sausage with mozzarella, pecorino cheese and onions
R – 15; M – 22

Pizza al Gorgonzola, Pera e Nocci
gorgonzola, pear and walnuts (no tomato sauce)
R – 14; M – 22

Ortolana
grilled vegetables
R – 12; M – 20

Desserts
Nutella Pizza
9

Pizza with Marshmallows and Chocolate
10

Mini Zeppolis
7

Tiramisu
8

Gelato affogato – ice cream “drowned” in coffee
10

Panini
Dante – spicy soppressata, fontina, mixed greens
10

Parma – prosciutto, arugula, parmigiano
10

Caprese – fresh mozzarella, tomato, pesto, extra virgin olive oil
9

Chicken Parmigiana
9

Eggplant Parmigiana
8

Piedine (Italian Flat Bread)
San Daniele – prosciutto, mozzarella, arugula, parmigiano and olive oil
10

5 Formaggi – provolone, gorgonzola, mozzarella, parmigiano and pecorino
9

Antipasti
Antipasto di Montagna -Italian cold cuts and cheese
14

Melanzana alla Parmigiana – eggplant parmigiana
12

Sfizio Vegetali – zucchini and eggplant in homemade dressing
10

Grigliata di Pollo – grilled chicken with mixed greens, balsamic vinaigrette
12

Insalate
Insalata Verde – mixed greens and tomato
8

Pianura – mixed greens, fennel, orange, pine nuts and olives
9

Collina – mixed greens, pear, parmigiano and truffle oil
10

Caprese – fresh mozzarella, tomato, pesto, extra virgin olive oil
12

Pasta
Lasagna di Carne – lasagna with meat sauce
12

Pasta al Forno – ricotta, mozzarella, tomato sauce
12

Ravioli di Spinaci – spinach ravioli, sage butter
10

57 Napoli Pizza e Vino, 120 E. 57th St., nr. Lexington Ave.; 212-750-4586

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Filed Under: openings, 57 napoli pizza e vino, c’est bon cafe, midtown, salvatore olivella

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Add this to news of Bobby Flay judging America’s Next Great Restaurant on NBC: Reuters reports that CBS has ordered its first cooking-competition show, Beat the Chefs, which sounds a little bit like Throwdown. “In the show, talented amateurs with a staff of family and friends cook their classic family recipe as top chefs make their own versions of the same dish. Judges will decide who did the best job for a cash prize.”

CBS Orders Chef Competition Series [Reuters]

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Filed Under: tv land, beat the chefs, cbs

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Forget those sidewalk margaritas, college kids: Fork in the Road notices that the tax man has seized Mary Ann’s in the East Village. [Fork in the Road/VV]

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Filed Under: closings, east village, mary ann’s

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That “Outstanding Chef” nomination may not be the only one Tom Colicchio snags at the Beard Awards this year. We’re told that in a nod to these Top Chef times, the Foundation is adding the category of “Best TV Food Personality,” and will announce nominees when all finalists are unveiled March 22 (the winner will then be announced at the Book & Media Awards on Sunday, May 2). Adding to that, the “TV Show” category has been split into “TV Show: In Studio or Fixed Location” and “TV Show: On Location,” and the “TV Special” category will now be named “TV Special/Documentary.” Gotta wonder if awards host Alton Brown will be up for any of these.

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Filed Under: james beard foundation awards, media awards, tv

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Looks like Bobby Flay has signed on to be a judge on NBC’s America’s Next Great Restaurant, the show produced by Magical Elves (of Top Chef notoriety) that was formerly known as United Plates of America. A casting call we’ve received names Flay as well as Chipotle founder Steve Ells, who is lending his stores to tryouts. (The New York auditions, however, will take place this Friday and Saturday at the NBC Experience Store in 30 Rockefeller Plaza, from 10 a.m. till 2 p.m.— aspiring Ray Krocs can preregister at NBC.com). “At the open casting calls,” reads the release, “would-be restaurateurs will vie for the opportunity to see their idea turned into reality with a new restaurant chain to open in three cities across America. Contestants will be put through a series of challenges where celebrity chef and restaurateur Bobby Flay and a select panel of some of the most important names in both the dining and business worlds will ultimately select a winner, and invest their own money to help launch the winning concept.”

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Filed Under: tv land, america’s next great restaurant, bobby flay, steve ells

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• Brasserie Cognac chef Florian Hugo likes to change the furniture in his Upper East Side rental as often as possible, never keeping a sofa for more than two years. [NYP]

• Activists protested outside an East Village Dunkin’ Donuts yesterday, calling for the chain to switch to vegan donuts. [A Fine Blog via Gothamist]

• Recipes on the backs of food boxes are more adventurous than ever: Nestlé baking bars have a recipe for sea-salted smoky-almond bark, and Campbell’s cream of mushroom soup comes with instructions for chicken with sun-dried tomatoes. [WSJ]

• Nine more businesses from across the country joined in the class-action lawsuit suing Yelp for extortion. [Eater National]

• Chain restaurants expect a boost in business from March Madness. [NRN]

• McDonald’s may sell sodas for a dollar this summer. [WSJ]

Read more posts by Leila Cohan

Filed Under: mediavore, brasserie cognac, dunkin donuts, florian hugo, lawsuits, march madness, mcdonald’s, yelp

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Blend is a Latin fusion restaurant featuring dishes from the Latin American culture. This spot has a modern decor…

Blend

47-04 Vernon Blvd, Long Island City

(718) 729-2800

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Whether or not you are a fan of Lucali seems to come down to two things – how long you had to wait for your table…

Lucali

575 Henry St, Brooklyn

(718) 858-4086

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Momofuku is a cool noodle bar situated in the East Village. Its interior reminds me a lot of Wagamama.

Momofuku Noodle Bar

171 1st Ave, New York

(212) 777-7773

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