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    Mediterranean Concept Coming to Union Square

  • Industry News December 2, 2011

    Restaurateur Danny Hodak, owner of popular Hell’s Kitchen Mediterranean eatery Taboon, has leased 1,000 square feet of ground-floor space at 30 East 13th St. in New York City, between Fifth Avenue and University Place, for a new, as-yet-unnamed quick-serve Mediterranean concept.

    With a taboon wood-burning oven, Hodak’s new concept will offer the same atmosphere and quality of food that fans of his existing restaurant have come to know and expect, but in a very intimate setting that is not usually seen in fast-casual establishments.

    “The setting is wood and brick, giving the restaurant a very comfortable feel,” says Kelly Gedinsky, an associate director at Winick Realty Group LLC. “People will have the option to leave, but will want to stay.”

    The restaurant is anticipated to open in the next two months and if it’s a success, Hodak plans to roll out more locations for the concept across New York City.

    Gedinsky represented Hodak in the lease transaction, while Winick Realty Group LLC’s Senior Managing Director Joseph Isa and Josh Siegelman represented the landlord, Double MK Realty.


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