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�� HOUSES FOR SALE
CARROLL
GARDENS
Btw Court &
Smith st.
3 fam, Brick w/
pvt driveway &
1 car garage, fi n
basement. Total
7 bds, 6 baths,
beautiful patio
in rear, plus 2
terraces. Asking
$3 mill.
RE/MAX Elite
718-690-3900
or text
927-929-6422
�� BUSINESS FOR
SALE OR LEASE
Buildings For
Sale Adirondack
Park Gateway
111 West Main
Street (5S) Historic
Canajoharie NY 48
S Main Street City
of Gloversville NY
3 Sty Cast Iron/
Brick Loft Building
Easy Drive Perry
917-747-8580
To advertise
here, call
718-260-2555
�� COMMERCIAL REAL ESTATE FOR RENT
NOHO DISTRICT
Manufacturing Space for Lease
Ideal for service, industrial.
No retail or office uses.
Only uses permitted under
zoning district M1-5B
636 Broadway 7972 SF,
cellar only
$239,160 annual basis ($30/sqft)
Call: V. Trager 212-254-7701
WHY PAY MORE?
Call Now 718.260.8307
to Advertise
All Your Legals and Name Changes
Eats
Tribeca’s Kitchen perseveres
in wake of owner’s deat
BY DEAN MOSES
Tribeca’s Kitchen looks to lead
the way in the New York COVID
19 recovery process after
death and closure.
The hardships the restaurant industry
has been facing over the last
12 months have been frontpage news
ever since the lockdown began, but
there is far more to the story than
bold, catchy headlines. Countless
business owners and employees have
been living dramatic stories worthy of
television and fi lm portrayal rife with
tear-jerking anecdotes. No one in the
hospitality fi eld is more aware of this
than owner of Tribeca’s Kitchen,
Andy Koutsoudakis Jr.
Son of a Greek immigrant who
traveled to the United States at age
14, Koutsoudakis Jr. was literally
born into the restaurant business.
Although he considers owning an
eatery a second job, his father was
a dad, mentor, and boss who guided
him through life— right up until the
COVID-19 pandemic reached the
city.
A mere week after closing the store
due to the outbreak, Andy Koutsoudakis
Sr.—the restaurant’s previous
proprietor—died in March, and is
among the fi rst to pass away from the
deadly virus as it began its reign of
destruction across New York. Within
a matter of days Koutsoudakis Jr. lost
the business he had known all his life,
and his beloved father to the same,
invisible killer.
“My mom got sick on March 11th,
she sent us a picture of her thermometer—
it was like 99. The next day it
is going up to 100, 101, 102, 103.
Dad went home on the 12th and
that Sunday we decided we were going
to close because we were dealing
with employees and customers. My
parents completely quarantined—
they wouldn’t open the door for me.
I brought them food and whatever
they needed but their fevers were
like 106. He went into the hospital
on Saturday the 21st and that was it.
I talked to him once and just… gone.
Just like that, gone,” Koutsoudakis Jr
said, tears welling in his eyes.
Like others in his line of work
throughout Manhattan, Koutsoudakis
Jr. sees the novel coronavirus as the
biggest disaster since the 9/11 terror
attacks, a date he can remember all
too well. Koutsoudakis Jr. can vividly
recall his father returning home on
that historic day in 2001 covered
head to toe in white dust caused by th.
With his father’s death and a full
year of restaurant closures behind
him, Andy Koutsoudakis Jr. is looking
to the future. Tribeca’s Kitchen has
reopened on 200 Church Street. Now
as owner, Koutsoudakis Jr. hopes to
h
be one of the many bricks from which
the new restaurant industry is built
from, living up to his father’s legacy
and operating a safe, welcoming
environment for customers to dine
within. This renovated establishment
will offer both indoor and outdoor
dining in its quest to repair the city,
but in order to do this Koutsoudakis
Jr. sought out those who shared this
same vision.
Executive Chef Jack Logue is a
Lower Manhattan native who joined
the Tribeca’s Kitchen team in hopes
of revitalizing the severely impaired
food business. Logue sees dining as a
way for people to escape everyday life,
but presently he says that escapism
has been tarnished since restaurants
themselves have become a reminder
of the pandemic.
After growing up in the neighborhoods
that now stand shuttered in
the wake of fi nancial ruin, the cook
yearns to be a beacon of hope for
Tribeca’s Kitchen—which has already
suffered—along with the greater
community.
“This city is my home; it has always
been my home. Feeling the pain of
the city, not just the restaurants, but
every aspect of it. For me, I want to
be part of a project that will help take
that pain away. I want to be part of
the healing process for Manhattan,”
Logue said.
PHOTO BY DEAN MOSES Executive Chef Jack Logue prepares food in the kitchen.
Schneps Media February 25, 2021 17