The team behind one of New York’s favorite Halloween bars is getting ready to open a brand-new Italian concept.
Bread and Stone is a new restaurant concept from owners Tim O’Grady and Gia Farrell. Gia Farrell is a successful musician, actress, makeup artist, restaurateur, and professional mixologist who has designed award-winning cocktail menus across the country for various concepts. Tim O’Grady, meanwhile, has been working in the restaurant industry across New York and LA for the last 10 years, and currently works as a professional food photographer. His work has been featured in numerous publications like Bucketlisters, Time Out, Eater, and the Times.
In 2016, Gia opened up Beetle House with partner Zach Neil. Established as a love letter to Tim Burton and all things dark and spooky, Beetle House earned critical acclaim thanks to Gia’s signature cocktail program, which featured unique creations like the This Is Halloween cocktail and the notorious Beetle’s Juice. Now though, it appears that Gia is partnering with Tim to bring a brand new concept to the space, Bread and Stone.
According to a recent liquor license application submitted to community board 3, Bread and Stone is expected to arrive at 308 East Sixth Street. The location is currently occupied by Beetle House, and it’s not clear at this point what the relationship will be between Beetle House and Bread and Stone. The space is expected to seat an estimated 32 guests inside at one time.
Bread and Stone is envisioned as a “gourmet bread shop and fine dining Italian restaurant with a top shelf international cocktail bar”, and is named in reference to the restaurant’s 25,000-year-old stones which will be used to prepare the breads and pizzas. Tim and Gia have tapped pizzaiolo Guiseppe Ronaldi, who comes from six generations of Italian bread makers in Sambuca di Sicilia, to prepare the food program.
Speaking of the food program, Tim and Gia have even attached a sample menu to their application to give an indication of what they intend to serve. Menu items include a wide variety of pizzas (which can also be prepared gluten-free) like the Gucci red and green pie, the Sweet Hog with maple bourbon slab bacon and pineapple, and the Celebration with lobster, marinated red onion, and bay dust, among many others. There will also be a diverse array of daily and seasonal breads, as well as house-made pasta like the spaghetti pie, gnocchi with pesto, and Absolut penne ala vodka.
Additionally, the team is looking to acquire a full liquor license for the new concept, and they are proposing operating hours of 11:00 AM – 12:00 AM Tuesday, Wednesday, Thursday, and Sunday, and 11:00 AM – 2:00 AM on Friday and Saturday, while closing on Mondays. While Bread and Stone is still too early into development to have its own social media presence, you can follow Gia and Tim on Instagram for updates on all their latest projects.
