Chefs, restaurant owners, and local Chinatown residents are coming together to oppose the construction of the world’s tallest jail in the heart of their neighborhood. They argue that this development will be detrimental to local businesses and could even lead to their downfall. Jan Lee, a third-generation local and co-founder of Neighbors United Below Canal, emphasizes the need for the city to reconsider the size and scale of the jail, drawing comparisons to the troubled Rikers Island. Lee, whose family owns the iconic Hop Kee restaurant, fears that many restaurants will not survive the construction process, citing the recent closures of Bo Ky and Jaya 888. The noise and dust from the demolition site have already affected businesses on Baxter Street, causing them to reconsider their future. With 168 full-service restaurants in Chinatown, 23 of which are located in close proximity to the jail site, the community is at risk of losing its vibrant culinary scene. Grace Young, a renowned cookbook author and advocate for Chinatown, highlights the challenges faced by small businesses in the neighborhood, especially during the pandemic. The proposed jail project, estimated to cost $2.3 billion and rise 350 feet high, has raised concerns among residents about increased police presence and further development of towering structures. Zhan Chen, chef and partner at Pot Luck Club, expresses frustration with the impact the demolition has already had on the local quality of life. Despite the project’s ballooning size and budget, activists argue that building larger jails goes against the purpose of reform. Eric Adams, who initially opposed the Chinatown mega-jail during his mayoral campaign, has now changed his stance and supports it. However, residents and business owners are demanding a say in the design of the jail to ensure their voices are heard. Assemblywoman Grace Lee emphasizes the need for transparency from the city and highlights the long-standing issues with Rikers Island. The community is asking for the closure of the troubled facility while voicing concerns about the health and commercial impact the new jail will have on the surrounding Chinatown area. In other news, Montauk’s famous Surf Lodge has partnered with Hellmann’s to create a vegan twist on the classic summer dish, lobster rolls. Chef de Cuisine Jermain Edwards and the culinary experts at The Surf Lodge have crafted vegan “lobster” rolls using Hellmann’s vegan mayo, heart of palm, and horseradish, served with fries and Hellmann’s Garlic Aioli. The Surf Lodge recommends pairing the rolls with their zero-proof cocktail, Pep Step, made with Seedlip Grove 42, mandarin, cardamom, lime, and an orange garnish. This new collaboration caters to the increasing demand for plant-based options among their guests. The rolls can be enjoyed for free on Sundays at The Surf Lodge. The establishment is also known for its various collaborations, such as providing guests with swag bags and offering Land Rover Defenders for transportation, accommodating surfboards.
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