Jennifer Gould

Jennifer Gould

Lifestyle

Colson Patisserie expands further into Brooklyn

Colson Patisserie, the popular Park Slope coffeehouse and Mayor de Blasio’s favorite breakfast spot, is celebrating its 10th anniversary by opening an 8,000-square-foot cafe and commissary in Sunset Park.

The new space — with a top-line kitchen designed by Costa Group, known for its Eataly handiwork — is slated to open in the waterfront enclave in September.

The 500-square-foot café, at 253 36th St., will feature an assortment of breakfast items, such as pastries and baked oatmeal. Soups, salads, quiches and sandwiches are among the lunch offerings. It will also boast a good selection of desserts, including tarts, cookies and éclairs.

Since 2012, Colson has operated a smaller coffee stand with a commissary kitchen behind it. That 3,200-square-foot space, at 220 36th St., did not have a cafe. Offerings were limited to breakfast pastries, some prepared sandwiches and no refrigerated desserts. It will close when the larger space opens.

Colson Patisserie is also expanding its wholesale operations. It currently sells to more than 100 cafés and hotels in Manhattan and Brooklyn, including Irving Farm and the Parker Meridien Hotel.


Thanks to its 2013 partnership with Danny Meyer’s Union Square Hospitality Group, Delta Air Lines is launching a new menu on some of its trans-Atlantic routes to Europe, and on flights from New York to San Francisco and Los Angeles.

The new seasonal fare from Meyer’s North End Grill will showcase chef Eric Korsh’s dishes, including short rib cannelloni with port, black truffle, wild mushrooms and Parmesan; and pink sea trout with turnips and pearl onions.


East Village denizens will have a new watering hole when the Gray Mare opens next month.

The equestrian-theme tavern, at 61 Second Ave., will be open from 4 p.m. to 3 a.m. The 2,400-square-foot space includes two additional rooms that seat 80 people for private events.

There will be big screens to watch sporting events and, of course, horse racing. Customers can nosh on appetizers like short rib nachos and main dishes such as a ribeye cheese steak hero.