Openings: Yubu on 7th Street, Evil Katsu on 9th Street

Yubu recently debuted in the sliver of a storefront at 86 E. Seventh St. just west of First Avenue. (First sighting here.)

The quick-serve shop offers a variety of Korean snacks and beverages ... and specializing in tofu pockets filled with items ranging from avocado to beef bulgogi. You can find their menu here

For now, they are open Wednesday through Sunday from 11 a.m. to 8 p.m. (with a 9 p.m. close on Friday and Saturday). 

As previously noted, this spot has been a launching pad for businesses that grew and expanded into larger spaces elsewhere.

Abraço was here for 10 years before moving across the street in early 2017. Last summer, Suki, the Japanese curry shop, relocated to 111 First Ave. between Sixth Street and Seventh Street. (Suki also opened a sushi outpost on St. Mark's Place.)

In between these two, we had Cafe Che/Benny's Burritos & Empanadas, which, unfortunately, didn't catch on...

-----

Evil Katsu is now in its opening week at 435 E. Ninth St. between Avenue A and First Avenue. 

This is the first permanent space for the quick-serve restaurant that offers various katsu sets, sandos (aka Japanese sandwiches) and sides. 

Three East Village residents — Asher Sendyk, Chris Wagenlander and Hai Oliveira — are behind Evil Katsu, which got its start late last year as a pop-up ghost kitchen providing takeout and delivery on the Lower East Side.

The three hospitality veterans found themselves out of work during the pandemic last year and decided to start their own business on a month-to-month lease with the hopes that it would catch on. (It did.)

You can read our interview with Sendyk from December right here. Find their website and menu here. Listed hours are noon to 9 p.m., and closed on Mondays. 

Thanks to JG for the Evil Katsu pic!

Evil Katsu bringing the sandos and sets to 9th Street

You may have noticed the recent arrival of the Evil Katsu signage at 435 E. Ninth St. between Avenue A and First Avenue.

This will be the first brick-and-mortar space for the quick-serve restaurant that offers various katsu sets, sandos (aka Japanese sandwiches) and sides. 

Three East Village residents — Asher Sendyk, Chris Wagenlander and Hai Oliveira — are behind Evil Katsu, which got its start late last year as a pop-up ghost kitchen providing takeout and delivery on the Lower East Side.

The three hospitality veterans found themselves out of work during the pandemic last year and decided to start their own business on a month-to-month lease with the hopes that it would catch on. (It did.)

You can read our interview with Sendyk from December right here. You can follow them on Instagram for opening updates.

Thanks to Steven for the photo and to Vinny & O for also sending along some pics.

About Evil Katsu, a pop-up ghost kitchen now open on the Lower East Side

East Village resident Asher Sendyk recently opened his very first restaurant — Evil Katsu, a pop-up ghost kitchen offering picks ups and deliveries at 101 Rivington St. between Essex and Ludlow.

"After I was laid off earlier in the year I figured I would take a stab at my own business," said Sendyk, whose experience includes stints at Casa Mono, Blue Hill and in an administrative role at Dig Inn. 

Sendyk's restaurant partner is another East Village resident, Chris Wagenlander, a former sous chef from Casa Mono. And Wagenlander's wife, Hai Oliveira, is the sous chef at Evil Katsu. 

"We live a few blocks apart on First Avenue, thus 'Evil' as a portmanteau of East Village," Sendyk said.

Evil Katsu offers a variety of katsu sets, sandos (aka Japanese sandwiches) and sides. (The menu is here.)

 

View this post on Instagram

A post shared by EVIL KATSU (@evilkatsu)

 

View this post on Instagram

A post shared by EVIL KATSU (@evilkatsu)

 

Sendyk answered a few other questions about the venture, which debuted on Dec. 9...

Is this just for the winter or will you consider expanding into the spring?

We hope to have a proper brick and mortar eventually. Our lease is month to month. We are using this as a test. Hopefully people like it and we get the traction we need.

Is it delivery only or can people stop by to pick up an order?

It is both delivery and pick up. We welcome take out. Although conceived as a ghost concept we have surprisingly had a decent amount of walk-in interest.

What are some of the challenges of launching a virtual brand — especially during a pandemic?

It has been a heck of a struggle. 1) We are short on funds. Branding has been organic. We are competing against well-heeled brands and chains who can dominate the airwaves. 2) A storefront is phenomenal marketing. Without the physical asset we've been reliant on Instagram, press, word-of-mouth, etc. 3) The delivery platforms' commissions are insane! (We are very appreciative that the city has temporarily capped them.) And their service ain't always great. Plus, we don't have control over our product once it leaves our doors — thankfully the drivers have been patient and understanding.

All that being said, this environment has permitted us to develop and launch a concept within two and a half months. While our rent is by no means cheap now — we're gonna have to sell a lotta katsu! — we couldn't have done this in normal times. We hope our offering has resonance in a time when indoor dining is prohibited and we can bring the brand with us, whatever's next.

What are your thoughts on the future of delivery-only restaurants?

They've unsurprisingly exploded this year. Consumers are now accustomed to paying more for the service. We see them as being a significant part of the culinary landscape moving ahead, although perhaps not as prominent as they are at this moment. 

We are excited to offer a chef-driven product that was developed from the get-go for delivery versus restaurants that pivoted their normal menus for delivery.