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Bait & Hook Opens On 14th Street: How It’s Looking, What It’s Cooking

Photos: Annie Fairman

While one seafood shack prepares to open on the southern border of the East Village, another opened yesterday up on 14th Street.

In the former Meatball Factory space, lobster traps now hang from the ceiling, the bar is embellished with rope, and a captain’s wheel is mounted on the white-tiled west wall. Div Patel, 38, said he and his partners wanted to “open something that this neighborhood didn’t have: seafood.” (Better not tell him about Mermaid Inn).

Executive chef Joe Bachman, 28, was born in Florida, where his family works in commercial crabbing and fishing, and lived in South Carolina before moving to New York eight years ago. There are a couple of nods to those southern roots on the menu (jumbo shrimp and grits with kale, smoked gouda hush puppies), but the fish comes from the Bronx Terminal Market and the raw bar and fried Ipswich clam bellies are pure New England, with most produce coming from the nearby Union Square Greenmarket. Read more…

Meatball Factory Becomes Seafood Shack

baitDaniel Maurer

The new Starbucks isn’t the only one that got signage today. The Local spotted workers putting up new awnings at the former Meatball Factory, which, as expected, will become a seafood joint.

Robert McRae, a contractor, said he had returned the Meatball Factory space at 14th Street and Second Avenue “almost to normal” after its brief time as a psychedelic art café, restoring the bar to its original state and so on. Soon, he said, fishing nets and perhaps a “pirate’s wheel” will decorate the place, which is set to open Sept. 7.

Meatball Assembly Line Grinds to a Halt: Seafood Spot Coming Next Month

meatball shopMelvin Felix

Somebody call Michael Moore: there’s been a Factory closing on 14th Street.

The mysteriously-closed Meatball Factory is a goner and will become a seafood restaurant next month, its new owner said today. Miha Khondoker, who previously owned the West Village’s now-closed Mixx Lounge, said he’s busy deciding on a name and finalizing the new restaurant’s menu and decor.

“It’s going to be very different,” he said. Read more…