New Eastern European/Mediterranean restaurant proposes late hours and says kitchen vents to Sixth Avenue

Applicants for a new restaurant at 432 Sixth Avenue presented a chef-driven Eastern European and Mediterranean menu and described plans for daytime cafe service and full dinner service into the late evening. Counsel said the premises was previously licensed and the proposed hours are 9 a.m. to 1 a.m. on weekdays and 11 a.m. to 1 a.m. on weekends.

Why it matters: the applicant said the cooking method differs from the previous tenant (a burger restaurant) and that cooking exhaust is routed to Sixth Avenue; neighbors asked for confirmation of venting to avoid grease and odor impacts. The applicant supplied operations detail and said recorded music only, no live entertainment.

Operational details on the record: ground-floor seating is listed as 16 tables/41 seats, a mezzanine with 18 tables/48 seats, no patron use of the cellar (used as back-of-house) and a planned last bar call close to midnight with final kitchen service around 11:30 p.m. The owners said they had conducted outreach to neighbors and would be fully responsive to building-management concerns.

Committee members asked about emergency exits that open to a residential area; applicants said the exit will be alarmed and used only as emergency egress. The committee suggested a modest midnight limit on some off-hours during the week; the applicant said they would follow the committee's guidance and provide further written details during the business review.

Ending: The committee asked for any remaining paperwork and to confirm the exhaust routing; applicants will provide final documentation and the board will consider any stipulations at a following business session.