Two Hands Continues New York Expansion Plans With Second Location
The city’s selection of Korean corn dogs sprinkled with hot Cheetos and fried potato encrusted continues to grow this week. Two Hands, a Korean national chain of corn dogs that debuted its first New York City location in the East Village this spring, opened a new restaurant in Soho, at 250 Mott Street, between Prince Streets and East Houston, where it serves popular take-out and delivery mozzarella and sausages.
The restaurant specializes in Korean corn dogs, the sugar-coated creations and crispy rice that are popping up – and draw lines – Through the city. The Soho outpost is the second New York location for Two Hands, a national brand with nearly a dozen locations in California, Texas and Arizona. Nationally, the company has nearly 30 additional sites under construction, according to its website, including two in New York, although their locations are not known at this time.
Take-out meals and delivery are available Monday to Thursday from 12 p.m. to 8 p.m., and Friday to Sunday from 11 a.m. to 9 p.m.
In other news
– Magnolia bakery, now possessed by the developers of Hudson Yards, today opens a new location in the newly renovated Moynihan Train Hall across from Penn Station, according to a company spokesperson.
– Seasonal products from Market Line Alimentari Flaneur vendor and a host of other products are now available available at a farm stand in East Hampton at 124 Pantigo Road. The pop-up, called La Ferme, runs until September.
– The chefs behind Llama Inn, Win Son, La Vara and other successful restaurants are headed at the South Street Seaport next week as part of an ongoing pizza pop-up sponsored by Stella Artois.
– Flatiron bistro Almond reopened indoor and outdoor dining this week, its first service since the start of the pandemic last March.
– In itself appointed Chad Palagi as chef, only the fourth person to hold this position since the restaurant opened in 2004.
– The influential speakeasy-style bar of the East Village PDT (Please Don’t Tell) is open back under new owner Jeff Bell and serves cocktails outside for the first time.
– New York Times critic Pete Wells intervenes: