If you love tacos and tequila, you're in luck. Chef Angelo Sosa's tribute to both, Anejo, opens at 668 10th Ave. on Tuesday. The so-called "tequileria" will serve over 24 kinds of tequila, along with tacos, tamales, and other Mexican specialties. Word on the street is that the must-try offering is the corn dumpling with smoked tomato sauce and oaxacan cheese.
Taking a more educational approach to Eataly's "eat-and-shop" concept, chef Alison Schneider is opening Haven's Kitchen at 109 W. 17th St. this week. Part high-end food shop, part cooking school, and part caterer, Haven's will also have two party rooms. A variety of local chefs will come to teach special classes, and the event space will also host monthly dinners.
Consignment store finds can range from used trinkets to one-of-a-kind masterpieces, and Decor NYC, a new shop at 159 W. 25th St., aims for the latter. Both furniture designers and folks looking to get rid of their old things are open to consign their wares, though the shop takes 50 percent.
On the Horizon
Long-awaited gay hotel, The Out NYC, is set to open on March 1. The 105-room hotel at 510 W. 42nd St. has already begun to take reservations, and will feature a rooftop deck, cheap communal rooms, and the newest incarnation of the XL Nightclub for party-goers.
Longtime Hell's Kitchen cafe The Coffee Pot at 350 W. 49th St. has closed. The Pot was known as a good place to get work done, and served fresh H&H bagels to neighborhood regulars. There's no word on what's going to replace it, but owners added some finality to the shop's death with a sign on the door that reads "We are closed forever. Thank you for everything."
Just over a year old, seasonal small plates restaurant Elsewhere at 403 W. 43rd St. shut its doors just before Christmas. The cozy restaurant was opened in Dec. 2010 by the folks behind the popular wine-and-cheese nook Casellula. Critics praised Elsewhere for its creative wine selection. Neighbors said their last few days was quite the party, with discounted wines and the restaurant's chefs cooking a random assortment of their favorite off-menu dishes.