Cobble Hill café has changed direction in its expansion plans, and it’s going big.
Patch back in January that the beloved eatery would be opening a second location as a commercial kitchen and bakery in the old Ultimate Burgers and Dogs spot at 243 Degraw. The café has decided instead to open two locations at the Brooklyn Navy Yard while maintaining the original Clinton Street café.
It turns out that Ted & Honey won a bid to operate a café at Building 92, the Navy Yard’s new museum and visitor center, slated to open this fall. The new 2,500 square-foot café space will also host events that Ted & Honey will cater.
“It’s a lot more modern than we’re used to,” Ted & Honey owner Michelle Mannix said of the new digs, which boasts floor-to-ceiling windows and an outdoor terrace. “But it’s going to be very similar to Ted & Honey here, same idea, same principals.” She said the menu will be much the same, with salads, sandwiches and soups. But because of the kitchen limitations, Ted and Honey’s cooked-to-order specialties like egg sandwiches will not be available.
After plans were in place for the new café, Ted & Honey discovered that there was another space available in the Navy Yard for the commercial kitchen and commissary they were already planning.
“It logistically makes more sense [for the commercial kitchen] to be in the Brooklyn Navy Yard,” said Mannix. “It’s right behind our new space.”
The second Navy Yard space, larger than the DeGraw spot, will not be selling or serving food, but will instead provide support to the museum café and Ted & Honey’s growing wholesale business.
“It’s going to enable us to produce more efficiently, because we’re going to have larger equipment so we’ll be able to do more canning,” Mannix said. “All the sauces and pickles that are on the shelf, we do that on smaller equipment now. We’ll be able to expand our wholesale business.”
Mannix expressed excitement about moving Ted & Honey into new territory.
“The Brooklyn Navy yard has 5,000 people that work there and there’s not a single place to eat,” she said. “We’re looking forward to being part of that community.”