North America Shop Listing

To those who own shops in North America, please post a description of your shop here.

Please include at least the following:

Shop Name: (this is the name of the shop itself)
Street Address: (the specific location)
Owner: (the shop owner's name)
Employees: (a list of employees, NPC's included)
Hours: (hours of operation, from open to close)
Merchandise: (what is sold in the shop?)
Description: (the look of the shop exterior and interior)

j o e 's   d e l i
a l l   d a y   d e l i c a t e s s e n   &   d i n e r

address: midtown manhattan, new york city
owner: david goldstein (npc/laura)
employees: numerous npc's, always hiring
hours: monday to sunday, 7am until late
merchandise: deli restaurant

joe's deli was opened in 1932 by joseph schwartz and has remained open since. it had undergone a couple of refreshes in that time, but retains the classic deli atmosphere. in more recent years the menu has been modernised somewhat too. the delicatessen is divided into to parts: the first is a classic shop or "takeout" area, where customers can purchase food "to go" and can also take slices of meat, cheeses, and so on home to make their own meals. through a narrow doorway customers enter the restaurant itself. along one wall is the kitchen, open to view with only a glass screen separating the preparation surfaces from the "bar" where diners can sit. there are booths along the opposite wall, and smaller tables in the middle. staff wear light aqua-coloured old school uniforms, and circle the restaurant taking and delivering orders and refilling drinks.

m e n u  &  r e f r e s h m e n t s

beverages: deli mary; mimosa; breakfast martini; filter cold brew; iced tea (classic and sweet); house soda (lemon, grapefruit, orange & dill, pineapple & sage, cola, lemonade, ginger ale); creaming soda; black cherry soda; root beer; fruit juice (orange, apple, cranberry, or tomato). bottomless filter coffee; bottomless tea (english breakfast, green, peppermint, chamomile, earl grey); cup of stove-top cocoa; decaf; milkshakes (vanilla, strawberry, chocolate).

breakfast: chelsea bun with golden raisins & cinnamon; grapefruit & sugar; toasted muesli with stewed fruit & yoghurt; rye bread with smoked fish schmear & parfait; blueberry buttermilk pancakes with cinnamon butter & strudel nut crunch; salmon latkes served with crème fraiche & a poached egg; pickled pork, poached eggs & horseradish hollandaise on rye or on latkes.

bagels & sandwiches: toasted reuben: pastrami on rye with swiss, sauerkraut, mustard & russian dressing; new york hot dog with cart relish & mustard mayo; bagel with salmon lox, cream cheese, dill, capers & red onion; chicken salad sandwich with dipping gravy; shaved turkey with cranberry on rye, walnuts, smoked cheddar & apple.

soups, chowders & salads: matzo ball soup with shredded chicken & bagel dumplings; mussel & pastrami chowder; steamed clams in crayfish sauce, ficelle & garlic mayo; iceberg wedge with ranch, blue cheese & candied walnuts; yam salad with goats curd, pinot pickled shallots & hazelnuts; grilled carrots with eggplant yoghurt, currants & almonds.

mains: house pastrami smoked brisket with pickles & mustard; spit-roast chicken with gravy; veal schnitzel with sage & lemon; new york strip steak; lamb & veal meatballs.

sides: fries; poutine; creamy slaw; potato & gravy; latkes with apple sauce or crème fraiche; fried eggs; pickles.

dessert: new york cheesecake; choc-cherry pie with pinot syrup; banana & toffee pie with caramel popcorn; pb & j pie with hazelnut crunch; lemon meringue pie; or, a choice of three.

address: coney island, brooklyn, new york
owner: giuseppe campagna (npc)
employees: cathy neeley, numerous npc's, always hiring
hours: noon til 9pm, monday to thursday; noon til late, friday to sunday
merchandise: ice cream parlour

description: coney island cones offers ice cream by the scoop, floats, and sundaes. customers can order special ‘ice cream cakes’ for special occasions to take away. the pastel-hued shop also offers espresso coffees (lattes, cappuccinos, etc.), which can be poured over a couple of scoops of ice cream to make an affogato! proudly italian-american owned, their signature dish is the ‘cone-noli’ -- a cross between a classic cannoli and a waffle cone, filled with your choice of ice cream.

m e n u

ice cream flavours: vanilla bean; salted caramel; roasted white chocolate and miso; fresh mint chocolate chip; orange blossom chocolate chip; white chocolate, pomegranate and macadamia; milk chocolate; cinnamon smoked apple pie; maple, honeycomb and smoked almond; peppermint slice; coconut chocolate; black sticky rice; pumpkin pie; coffee; passionfruit coconut; coconut vanilla; strawberry coconut lime leaf; coconut caramel, sesame, chocolate, peanuts; blackberry, sage and honey; blueberry fresh mint yoghurt; strawberry condensed milk; new york cheesecake; toasted marshmallow; cookie dough; peanut butter caramel cookie; salted coconut mango; raspberry coconut coriander; blueberry buttermilk gooey butter cake; salted chocolate brownie; cherry buttermilk; everyberry sorbet; ginger bourbon pecan.

p e t i t   p a t i s s e r i e
c a f é  ,  o r d e r   t o   g o  ,  c a t e r i n g

address: east 16th street, greenwich village | new york
owner: estelle petit | taylor
employees: currently hiring | npcs replaceable
     pâtissier/pâtissière; Vinnie Simon, Mandy Lacroix,
     boulanger; Tammy Brown
     confiseur; Cory Davidson
     décorateur; Anne-Sophia Winthorpe
     glacier; –
     floor staff; Daniel Lambert, Germaine Wheeler, Rosannah Robin
hours: mon to thurs; 7am-5pm | fri to sat; 8am-6pm | sun; 9am-2pm

description: unlike most upscale patisseries, petit patisserie is a hidden gem that serves the best of both worlds of french and american pastries. a neat little hole in the wall, the newly added takeaway window faces 16th street while the actual café is right around the corner. while the shop itself is quite narrow, the reach is deep after the owner decided to knock down the wall that partitions floor space and the kitchen, having rented out the second floor for most of the baking and decorating instead. the interior is bright, warm, and homey, with plenty of kook and charm in the hardwood floors, exposed bulb lamps and mismatched crockery. sofas and low stools covered with colourful throws and cushions are positioned right by the door and floor to ceiling windows, while the counter and display cases are right at the end of the store.

when it comes to the items sold, aside from the bread and ice creams, which are sourced from local french-american businesses, everything is made fresh and once the display windows sell out, they are most likely gone for the day. there are paper menus at the counter listing the full range of pastries available, as well as items only available by request, but the actual items on sale for the day is displayed on the wall. floor staff will change the menu according to what has sold out and what has become newly available with wooden tiles, and as it takes up the entire back wall, is the first thing that will catch the customer's eye.

there are two different menus, reflecting the duality of the owner's french-american heritage. the weekday menu consists of dainty, exquisitely decorated items that show off the pastry chefs' expert training in pastry school. the weekend menu is more homely and american, with familiar items such as angel food cake and new york cheesecake, and the focus is not on how perfectly baked or decorated they are, but by richness of flavour. petit patisserie tries to be as natural as possible when it comes to ingredients, using buttercream instead of frosting or fondant, and swapping out candied fruits with homemade jams, as well as offering alternative options using seasonal fruits. at the end of the day, their aim is to make people happy with their baked goods.

w e e k d a y   m e n u
m o n d a y s   t o   t h u r s d a y s

beverages
coffee; cappucino, latte, americano, espresso, mocha, iced coffee
hot chocolate; milk, dark, white
tea; sweet tea, earl grey, english breakfast, green tea, herbal (peppermint, chamomile, lemon & ginger, honey & vanilla), fruit (peach & mango, forest fruits), chai (chocolate, matcha), iced tea

choux
éclair; chocolate, blueberry yoghurt, wild berries, lemon sugar, pistachio, mango passionfruit
religieuse; chocolate, mocha
paris-brest; praline (almond, hazelnut), salted caramel, chocolate mousse, orange cream
profiterole; vanilla, chocolate, coffee, caramel, raspberry, passionfruit, lemon
chouquette

feuilletée
mille crepe (order only, limited to 5 orders per day); maple, vanilla, tiramisu
mille feuille; seasonal fresh fruit and cream, vanilla, custard (royal icing is typically forgone in favour of powdered sugar and meringue)
tarte tartin; apple, peach, quince

sucrée
tartlet; tarte aux noix (apple & pecan, caramel & walnut), blackcurrant meringue, caramelised pear, chocolate truffle, panna cotta, rhubarb, rose and raspberry, seasonal fruits, sticky toffee

misc. petit four
palmier, canelé, financier, sablé; lemon zest, blood orange, almond
macaron (choice of single or in bundles of 3/7/12); apple caramel, chocolate hazelnut, coconut, crème brulée, earl grey, espresso, lavender, lemon, orange blossom, passionfruit, pistachio, red velvet, rose champagne, salted caramel, strawberry, vanilla honeycomb

viennoiserie
baguette, brioche, croissant, fougasse, pain brié, pain d'épice, pain de campagne, pain au chocolat, pain aux raisins

w e e k e n d   m e n u
f r i d a y s   t o   s u n d a y s

beverages
milkshakes; vanilla, chocolate, strawberry, caramel, triple fudge
ice cream floats (with vanilla ice cream unless specified); rootbeer, rhubarb, coca-cola, apple pie, banana split, watermelon pop, lime sherbet, ginger beer & mango ice, pink lemonade & lemon sorbet, iced tea & raspberry ice
coffee; affogato, café au lait, café con leche, americano, espresso
limited weekday beverage menu available on request

feuilletée
turnover; apple, peach, cherry, taro, cheese & chicken, spicy potato

sucrée
pie (served with ice cream on request); apple, boston cream, blackberry, blueberry, bumbleberry, cherry crumble, fig cardamom, gooseberry custard, grape, grasshopper, huckleberry, key lime, lemon meringue, mississippi mud, pecan, plum marzipan, pumpkin, rhubarb, rocky road, salted caramel, sweet potato
quiche; spinach bacon tomato, spinach feta

gâteau
there is no set menu for cakes. the owner and head pâtissière bakes whatever she wants each day for the weekend menu, but there's at least one type of sponge cake and cheesecake available.

viennoiserie
baguette, brioche, croissant, fougasse, pain brié, pain d'épice, pain de campagne, pain au chocolat, pain aux raisins

s p e c i a l   o r d e r s

catering
in the case of catering for an event the café will still be open, but anything that has to be made fresh will be unavailable.

wedding/event cakes
made to order. cakes are customise only, and orders are encouraged to be made at least two weeks in advance after the design has been finalised. in the case of special events, revisions and cancellations are offered up to five days before delivery, after which the sale is final. petit patisserie specialises in natural decorations, using fruits, fresh flowers, jams etc. buttercream flowers and decorations are also a specialty of the store's, but fondant is very rarely used, even upon request.

desserts
made to order only as this category pertains to a large quantity of desserts arranged and designed to form one collective piece, such as pièce montée, entremets, croquembouche

other desserts available in-store can also be ordered in bulk/customised for parties, but orders have to be finalised two weeks in advance. no alterations or cancellations will be accepted after this.

t h e  s u p p e r  c l u b

brooklyn, nyc | pin things | food things

address: brooklyn, new york
owner: portia chan (npc), frank adams
employees: now hiring!
hours: noon - late
merchandise: food, drinks, bad company, and if you're lucky a t-shirt that says: i went to the supper club and all i got was this stupid t-shirt

description:
The Supper Club is the brainchild of seasoned restauranteur Portia Chan and local chef Francis Adams. While the two have collaborated in the New York food scene more than once, this is their first standalone venture, tucked away in the neighborhood of Williamsburg with room to stretch its legs away from the hustle and ostentation that comes with a Manhattan zip code.

From the outside looking in, The Supper Club is unassuming. In fact, it's not all that easy to find unless you know it's there. The brick-front exterior could really belong to anything. The entrance is located down a set of stairs and lit by a fluorescent red sign that reads bar (usually short of at least one letter). Once inside, another set of stairs takes the visitor down further, the walls adorned by various portraits, pieces of eclectic art, and misshapen mirrors.

Once in the restaurant, the ambiance truly opens up and leans into its underground locale. Scattered around the open space there are various tables, booths, couches, and chairs, not one matching another, tentpole by a bar that runs the length of the wall. While it looks more like a bar than an established restaurant, the food is truly the star of the show.

There is an overarching atmosphere in The Supper Club that is both chaotic and calm. The team has prided themselves in making good food, good drinks, and creating an experience without any of the pomp and pageantry that typically come with the top New York restaurants.

f o o d  &  d r i n k s

to share: burrata, duck liver pate, sicilian olives, cheese plate, cured meats, focaccia, beef tongue salad, sourdough, market fish crudo, caprese

mains: menu varies by day, including but not limited to; iberico pork meatballs, mushroom risotto, saffron maltagliati, market fish, cacio e pepe, pork belly, wood-fired pizza, pork cheek, hand-cut fettuccine, roasted half chicken

drinks: beer, wine, cocktails

i l   g i a r d i n o
t h e   g a r d e n

street address: little italy, new york city
owner: salvatore sachetti (npc/laura)
employees: numerous npc's
hours: tuesday through sunday, midday til late
merchandise: restaurant

description: located in little italy, il giardino is a newer establishment in what was once a traditional trattoria. the interior is, by day, light and airy; and by night, lush and moody. plain white walls are the backdrop to hanging wreaths and garlands made from flowers and fruits. table decorations come in the form of terracotta plant pots and watering cans overflowing with blooms. there is a small bar for those who arrive early for their table or risk walking in rather than booking ahead. the restaurant itself is intimate, comfortable, and the atmosphere is always warm. all ingredients used are as authentic as possible, and the restaurant is known for having an extensive wine list.

s a m p l e   m e n u

vino e atre bevande: asti; frascati gavi; orvieto; pinot grigio; soave; verdicchio; amarone; barbaresco; barbera; barolo; brunello di montalcino; chianti; lambrusco; montepulciano d’abruzzo; salice salentino; valpolicella; vino nobile di montepulciano; prosecco; martini; negroni; bellini; vermouth; aperol spritz; campari; cinzano; espresso; caffèlatte; ristretto; correto.

antipasto: prosciutto crudo; melon; a selection of italian cheeses; salami; olives; bruschetta; sundried tomatoes; ciabatta; focaccia al rosmarino; arancini; grissini.

primo: gnocchi di ricotta, dressed in butter and sage; ravioli filled with ricotta and grated lemon rind served in a creamy sauce; veal tortellini in tomato and red wine sauce; spaghetti aglio e olio; rabbit ragù served on penne; minestrone; beef lasagna; penne all'arrabbiata; sausage and mushroom risotto; fettuccine carbonara.

secondi e contorno: chicken cacciatore with steamed green vegetables; buffalo mozzarella, prosciutto and grilled apricot salad; veal osso buco on polenta; grilled squid served in a tomato, caper, and pecorino sauce; caprese salad; broccolini pesto corteccia.

formaggi e fruta: pecorino stagionato served with pears and walnuts and drizzled with chestnut honey; parmigiano-reggiano with crisp apple; mozzarella di bufala with black truffle; taleggio with grilled figs; gorgonzola with fresh strawberries.

dolce: traditional tiramisu; peach, passionfruit and orange tiramisu with white chocolate shavings; cannoli filled with ricotta and dipped in chopped pistachios; vanilla panna cotta served with cherries and coulis; berry semifreddo; plum crostata served with vanilla gelato.

digestivo: grappa served with dark chocolate and frozen red grapes; limoncello with chocolate-dipped apricot and pistachio biscotti; alchermes served with pesche dolci; amaretto; barolo chinato with hazelnut brittle; frangelico; galliano; maraschino; nocino; sambuca con la mosca; vin santo with cantucci.