So, with the gas shut off and the risers not passing the pressure test (most buildings in NYC, unless fairly new, will not pass the test), it is going to be probably several months until the cooking gas is turned back on. This is due to the procedure that has to follow: Proposals have to be given for the re-piping, permits have to be applied for, the actual work has to be done, and the most time consuming part of the puzzle: DOB & Con Edison inspections.
Department of Tax and Finance spokesman James Gazzale says that they are still in contact with the owner and want to work out a plan to return the business. "We never want to see this happen," he says.
Chef Wai Chan will be running the kitchen here. He’s a Chinese immigrant who’s been living in New York for years, and before getting going in the kitchen, he went to Hong Kong to train for several weeks. Tim Ho Wan’s quality is what must set it apart from other dim sum restaurants, Pui says. The team’s been working on the location since last year, and they’ve tried many of the dim sum restaurants here since then.
The world famous #TimHoWan pork buns will be available at #TimHoWanUSA. pic.twitter.com/I7OlIzRaCy
— Tim Ho Wan USA (@timhowanusa) December 10, 2016
After a further wait of 50 minutes, during which the queue crept along steadily in a way that encouraged us to remain, we finally reached the front door, where a woman with an iPad stood.
She was very nice, but told us that our further wait would be 2.5 hours, and offered to take our cell number and call us back. I objected, "Normally, when you stand in line, you expect to get in when you reach the front of the line. Couldn’t you have taken our numbers when we arrived so we didn’t have to wait in the sleet?" She shrugged, and didn’t answer. My guess is that the spectacle of dim sum devotees shivering in line for hours was an important element of the opening publicity campaign...
[Photo from June 2011]Back on June 17, we pointed out that an Italian restaurant called Tre Scalini was taking over the former Bello's space at 130 St. Mark's Place near Avenue A.
I meant to note when they opened... If I had to guess, then I'd say they opened around July 1... During the weekend of July 8, I spotted this sign...
I walked by a few times and never saw anyone inside, save the owner and a worker or two. I last saw it open on July 10. I've walked by every day since then. It has not been open in the past 10 days.
If this is all true, then it was probably a good idea that they never changed the awning from the previous tenant.
They weren't even open long enough to merit a Yelp review.
