According to a report at The Feast, chef and restaurateur Daniel Boulud is taking over a big space in the former piss-filled alley off the Bowery:
Located at 18 Extra Place, just a block away from Boulud's sausage emporium DBGB, the commissary will supply prepped items to all of the chef's restaurants as well as create a space for "great parties," as Boulud puts it. It may also signal the chef's intent to get into the prepared food and retail space.
That's the big news here. Boulud is building the space to USDA standards, which will pave the way for a cross-country retail business. Currently, bread for all of the restaurants is baked in the catacombs of Daniel, while sausage and charcuterie is produced at Bar Boulud. With the commissary both of those operations will be moved to Extra Place. The plant is scheduled to be online by July, which could put DBGB sausage and Bar Boulud charcuterie in your house in time for Labor Day.
[Photo via The Feast]