Jennifer Gould

Jennifer Gould

Food & Drink

Chef April Bloomfield aims to take diners to new hip level

Michelin starred chef April Bloomfield made her name elevating the common pub to the gastro pub that took New York and then the world by storm. Now she hopes to do the same with diners — elevating the classic Manhattan diner experience to a new level of hip.

“She really wanted to open on the West Side and looked for a long time before finding this space,” a source said. The diner, which will be open for breakfast, lunch and dinner, will also have a retail butcher shop on site.

The diner, which is still without a name, is slated to open late spring. At 78th and Amsterdam, it will be part of the 9th Annual New Taste of the Upper West Side, which will feature more than 90 restaurants when it kicks off on June 3.

The event was founded by the Columbus Avenue Business Improvement District. Net proceeds are donated to neighborhood projects, including Theodore Roosevelt Park, Wellness in the Schools, Greenhouse Classroom and Citymeals-on-Wheels.

Other newcomers include Han Dynasty and Playa Betty’s, which will mix with neighborhood favorites like Momofuku Milk Bar, The Meatball Shop, Jacob’s Pickles, Shake Shack and AG Kitchen.


Between the Bread will launch its third retail location in Chelsea’s Terminal Warehouse next month.

The grab-and-go concept from restaurateur Jon Eisen focuses on organic, seasonal food. The eateries are the natural expansion of the original restaurant his mother Ricky launched in 1979, followed by her catering business.

The 1,300-square-foot space features floor to ceiling windows that look into an open kitchen. It will also have 40 seats including patio seating in the tunnel and plans to be a place where people can meet to eat, socialize and work.


Ellary’s Greens is headed to Columbus Circle’s underground Turnstyle complex.

The restaurant, which owner Leith Hill launched in the West Village at 33 Carmine St., wants to bring healthy options — like house- made almond spelt pancakes with fresh fruit and coconut whipped cream — to high travel zones not known for their food, such as airports and train stations.