Nick Morgenstern is the latest restaurateur to revamp a concept with a fresh name, design, and cuisine: He closed Goat Town to make way for GG’s, which officially opens this weekend in the East Village. Chef Bobby Hellen will cook much of the food in the double-decker oven — fish, meats, vegetables from the restaurant’s backyard garden, and even pastas. And there’s pizza, of course: The 1986 is an ode to Hellen’s love of the Mets (it includes soppressata, fennel agrodolce, pickled peppers, and anise hyssop), and and there’s a white pie with three types of clams. The menu also includes dishes like half-baked lobster, pea-stuffed agnolotti, and a pan-seared burger with white cheddar, melted onions, and kale slaw. Take a look, straight ahead.
The GG’s team designed the space in-house.Photo: Melissa Hom
Half-baked lobster with mizuna and tarragon butter.Photo: Melissa Hom
Fried lambneck meatballs, with fried shallots and piquillo-pepper sour cream.Photo: Melissa Hom
A gratuitous shot of that great-looking grandma pie.Photo: Melissa Hom
GG’s, 511 East 5th St., 212-687-3641