N'eat is currently closed

N'eat, which serves "New Nordic fare," has not been open this past week (and perhaps longer) here at 58 Second Ave. The sign on the door between Third Street and Fourth Street says: "Due to unforeseen building issues, we have to close temporarily for maintenance work."



There isn't any mention of the closure on the restaurant's website or social media properties. A call to the restaurant reveals that the number is no longer in service. N'eat is not accepting reservations, and OpenTable notes that the restaurant is "permanently closed." Lastly, there aren't any new work permits, which might indicate work on the building, on file for the address at the DOB.

The restaurant opened in early November.

N'eat now serving Nordic fare on 2nd Avenue

You may have noticed this plot come together in recent days outside 58 Second Ave. between Third Street and Fourth Street... the new restaurant is n'eat.

Here's more about them via their website:

Our philosophy is rooted in showcasing New Nordic fare, with a strong focus on seasonal and locally sourced ingredients. The menu is influenced by both old-world and progressive Nordic cooking techniques, while also remaining clean, fresh and simple.

Guests can expect a casual dining experience, whether dining at the bar for a glass of wine and a few snacks, or sitting down to enjoy dishes from the a la carte menu—we hope to offer a welcoming respite and relaxed atmosphere.

Menu items (the items below are all $16) include:
• Poached egg yolk - Brussel sprouts - "Gammel knas"
• Pickled onion - Silver onion - Pear - Smoked crème
• Baked haddock - Sea buck thorn – Apple - Turnips
• Cured scallops – Mussels – Radishes - Butter milk
• Potatoes puree – Duck heart – Bacon – Onion
• Chicken confit – Carrots – Burned garlic sauce

Find the full menu here.

The hours are 6-11 p.m. Sunday-Thursday; until midnight on Friday-Saturday.

With this opening, we officially say goodbye to Cellar 58. The low-key Italian restaurant closed for renovations in May ... and, as far as I know, never reopened.

Updated 1 p.m.

Gothamist has a preview today on n'eat here.

Per the post:

"We use whatever makes sense from the New York area," Allan Jensen, n'eat's general manager said. "New Nordic cuisine is all about using local ingredients and being true to that. Everything is local, fresh, strictly in-season. There's a lot of fermenting and pickling—the region is cold, so in the winter it's hard to grow anything. So we use ingredients from the best of both worlds—it would be crazy to import everything."

Photo via Instagram