Andy Quinn, the chef and co-owner of Noortwyck in Greenwich Village, is set to unveil a brand new culinary endeavor this fall.
Located at 174 Mott Street, at the edge of Nolita and Little Italy, this second restaurant will take residence in a spacious two-story, 140-seat establishment situated on the ground floor of an 1890’s commercial building.
While the name of the new venue has yet to be announced, community board filings indicate that the restaurant will focus on American wood-fired cooking.
Quinn expressed excitement about this new venture, stating, “It was our ambition to do something similar to the Noortwyck in the way that it can be every day, and then just turn it up a few notches.”
The initial menu concept hints at a selection of intriguing dishes, including grilled sourdough topped with chanterelles, potatoes served with littlenecks and caviar, and a whole chicken roasted over coals.
Co-owner Cedric Nicaise has also curated a robust bar program for the new space, which will feature private dining options—a departure from the offerings at Noortwyck.
Quinn is particularly enthusiastic about the restaurant’s design, stating, “The touches, the finishing, the design is going to be gorgeous.”
Opening the Noortwyck in June 2022 at 289 Bleecker Street was a significant milestone, and the journey since then has been met with acclaim.
Critics have praised the establishment for its ambitious cooking style that maintains a casual atmosphere.
Eater’s Robert Sietsema characterized the Noortwyck as “handsome but casual,” emphasizing its EMP-level ambition at a fraction of the cost.
In a two-star review by Pete Wells of the New York Times in 2023, Quinn’s cooking was described as “exacting and precise,” showcasing a minimalist sensibility where technical skills are seamlessly integrated into seemingly simple dishes.
Before establishing himself in the culinary scene, Quinn, who is originally from Britain, crossed paths with local chef Ed Szymanski during their early careers.
Their friendship has been instrumental in helping each other develop their respective culinary communities.
Instead of striving for Michelin stars at the Noortwyck, Quinn aimed to create a comfortable dining environment that patrons could enjoy regularly.
Today, the Noortwyck’s menu offers a range of comforting dishes such as seeded Parker House rolls, white asparagus cacio e pepe, and striped bass with saffron gnocchi.
Despite the challenges posed by the pandemic, including difficulties with staffing, Quinn and his team have adapted and streamlined operations.
Quinn noted that they have had to make cuts, stating, “Instead of having a butcher taking care of all of our butcher needs, that role got diminished and those responsibilities fell on me and my sous chef team.”
The rising costs of ingredients have also been a significant concern, with Quinn revealing that what once cost $25 to fill a fryer now costs around $100.
The industry landscape has shifted in various ways, including the slow return of late-night dining in Greenwich Village.
Reflecting on these changes, Quinn remarked that dining rooms were often cleared out by 9 p.m., a drastic contrast to previous years when he would have a reservation for dinner at 9:30 p.m.
At Noortwyck, Quinn has built a loyal team, with many employees remaining since the establishment’s inception.
He acknowledged, “The likelihood is we probably would have lost people as they became more ambitious. The opportunity to grow comes at the perfect time.”
As anticipation builds for the opening of the new restaurant, Quinn and Nicaise look forward to sharing their vision of elevated comfort dining with a broader audience.
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