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    New Plant-Based Concept, October, Opens in Manhattan

  • Industry News January 17, 2020
    Noah Fecks
    Executive Chef Santiago Astudillo is executing a seasonal menu inspired by his experiences working in top kitchens across New York City.

    October—an all-day, quick serve plant-based restaurant from entrepreneur Justin Cohen—opened in lower Manhattan. Located at 384 Broome Street (between Mulberry and Mott Street) in NoLita, October offers affordable ($12-$17 per meal) and satisfying, vegetable-forward cuisine to New Yorkers, which will also be available through delivery. Following the opening of October’s physical location will be its proprietary iOS app launching Friday January 24, which introduces a new approach to customization and transparency by providing a caloric breakdown and nutritional facts.

    Executive Chef Santiago Astudillo (Le Bernardin, Daniel) is executing a seasonal menu inspired by his experiences working in top kitchens across New York City. The menu ranges from flavor-packed salads to a variety of hot dishes and shakes. What makes October unique is the absence of the eight common allergens (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soy) throughout the menu, encouraging healthy options for all. Additionally, October sources produce from local farms, and each dish incorporates microgreens (cilantro, pluto basil, parsley, red shiso), herbs (Mexican tarragon) and flowers (marigold) from the restaurant’s own hydroponic grow room developed by Farm.One.

    Menu offerings include the Zoodle Salad with spiralized zucchini, cucumber, cherry tomatoes, red onion, radish, basil, sherry vinegar, coconut yogurt, oregano; Marinated Avocado Sandwich with pickled cabbage, tomato, cucumber, red onion, cilantro, aji amarillo spread on a roasted pepper bun or split pea wrap; Cauliflower Gnocchi with roasted zucchini, artichokes, broccoli, cauliflower in a stewed tomato sauce; Veggie sides are available to top any dish, including roasted squash, charred broccoli, and grilled artichokes. All sauces are made in-house, including October’s own mild habanero sauce and chimichurri. Diners can add additional protein to any meal with October’s smoothies and shakes, such as the Avocado Ice Cream Shake with a choice of strawberry, chocolate or vanilla; Berry Buzz with strawberry, raspberry, blueberry, coconut milk. Additionally, plant-based baked goods from Erin McKenna Bakery, fresh juices, and La Colombe coffee are available throughout the day.

    October’s proprietary app streamlines the ordering and delivery process, initially serving diners from Greenwich Village (under 14th Street) to Tribeca (above Chambers Street). The app allows customers to collect nutritional information, which can be directly synced to health apps in real time.

    October’s 720 sq. ft. restaurant features eight indoor seats and 12 outdoor seats that will be available during the warmer months. Walking into October, customers can visualize the earthy tones and ample vegetation displays that mirror the menu’s seasonal inspiration. Bringing the feel of fresh greenery to the overall dining atmosphere, the restaurant is flooded with natural light streaming in through the front windows, decorated with rain-drop pendant lights, and anchored with white marble counters throughout. Segments of glass flooring allow guests to peek into October’s lower level hydroponic farm for a closer look at where the restaurant’s ingredients are being harvested.

    October’s commitment to zero-waste is furthered through their relationship with Copia, a technology platform that helps restaurants better understand their food waste and track, reduce, and donate surplus food. Copia’s waste monitoring feature will inform October’s ordering, monitor the restaurant’s daily food usage and connect with organizations throughout lower Manhattan to donate unused produce throughout the week.

    News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.