The owners of Cafe Mogador are opening a new bar on St. Mark's Place

Photos and interview by Stacie Joy 

From left: Jacob Ahiyon and Danny Orlin 

Danny Orlin is quick to clarify the vision for a new venture planned for 126 St. Mark's Place.

"It's bar — not a restaurant," he says. "A complement to Café Mogador but something different." 

Orlin and his cousin Jacob Ahiyon, who run neighborhood mainstay Café Mogador (now in its 43rd year), are taking over the former East Village Social space between Avenue A and First Avenue ... and marking the next chapter for a family with a long history in the neighborhood. 

I stopped by this past Friday as they took another look at the long-vacant space for the still-unnamed new venture. After some difficulty lifting the gates (partial success) and navigating a room with few working lights, we surveyed what was left behind — including a pristine Village Voice from the week Prince died in April 2016 — and talked through their plans.

Café Mogador has been on St. Mark's Place for 40 years. What made now the right time to open another spot on the block? 

Danny Orlin: Opportunity. We've had the idea of opening a small place on the block to work symbiotically with Mogador for a few years now, and have been eyeing this space in particular for a while — it's always felt like the right fit, and we're super excited to see what we can do with it. 

How will the new cafe be different from the original Mogador? What are your plans for the new space? 

Orlin: It will be very different! Mogador is a restaurant, while this space will be more of a bar that also serves simple, small plates. 

The through-line will be some Moroccan/Mediterranean influence, and a value of running it with care and consistency. It will be a place that, first and foremost, aims to be welcoming and homey for our community, much the way Mogador does. A place to come and stay awhile. 

Jacob Ahiyon: This concept is definitely more bar-forward, with a focus on fun drinks and small plates served in an intimate setting. We plan for the space to work in tandem with Mogador as a place for guests to visit before and/or after their meal. 

We also envision this being a place for our community to gather and connect in a more toned-down atmosphere than your normal bar. 

What are you most excited to bring to the new space? 

Ahiyon: We're most excited to bring our personal touch! We envision the space being full of character and soul. We love thrifting and look forward to filling the place with second-hand treasures. Most decorations at Mogador are also thrifted! 

Orlin: I'm being redundant here, but — big picture — we're excited to bring a feeling of intimacy and comfort. A place that feels lived-in and welcoming. As a diner and bar-goer, those are the places I feel most drawn to. This space already has some really nice rustic bones. A beautiful hardwood floor, brick walls, and a tin ceiling. 

We want to dress it up with lots of warm tones and antique furniture, much like we have done at Mogador. If it becomes a place where people can reliably come to find their nook and connect over tasty drinks and bites, then I'd say we've accomplished our goal. 

What does it mean to you to still be growing after four decades on St. Mark's? 

Orlin: It means we're very fortunate to have received an incredible amount of steady support from our community and beyond. It's very affirming for all the care we put into Mogador every day, and we feel incredibly grateful. 

Do you see this as expansion ... or more like keeping the neighborhood tradition going? Are there plans for further growth? 

Ahiyon: We don't necessarily see this as an expansion; we intend for the space to have its own identity. Though much of the decor and menu will be inspired by Mogador, this place will offer its own experience and destination. 

Orlin: I wouldn't call it an expansion, and there are no plans for further growth. We see it as a new, exciting project that can work symbiotically with Mogador.

We'll be keeping an eye on the new venture and hope to publish an update when there's a menu and some renovation done on the space. The timeline is flexible, but Jacob and Danny say they hope to have the place up and running in about eight months.