Friday, March 5, 2010


Cody Utzman adds another Crown at the Opening of Café Royal

Greenpoint Brooklyn, NY March 5, 2010 – Café Royal is the latest venture from Chef Cody Utzman of Brooklyn Standard and Papacitos fame. It is happily situated at 195 Nassau Avenue, near celebrated McGorlick Park in the growing North Greenpoint community. The concept of Café Royal was inspired by the hours Cody spent at local bar tabacs in the Burgundy region of France, where as a foreigner, he was immediately embraced by the local staff and patrons.

By definition, a bar tabac is a meeting place for the community and this became Café Royal’s aim -- to provide a casual yet artfully decorated venue for people to enjoy barista crafted espresso drinks while sampling French-inspired fare.

With no waited table service, the informal communal atmosphere at Café Royal allows patrons to seat themselves, drink self-serve triple filtered water from a charming glass bottle, and order menu items directly from the multi-lingual bar staff. All of this encourages coterie between neighbors, both new and longstanding.

In the coming weeks, Café Royal will be introducing our all day menu and with fingers crossed, a beer & wine license will be issued. And once the tulips bloom, our 40 seat garden will be delightfully sun-drenched and ready to transport you to your very own France in Brooklyn. Until then we invite you to come by and enjoy our free Wi-Fi access, expertly brewed Stumptown Coffee and Ceci Cela’s classic French pastries.

Café Royal

195 Nassau Avenue

Brooklyn, NY 11222

Weekdays, 7am – 11pm

Weekends, 9am – 11pm


Brooklyn Standard LLC


Monday, February 22, 2010

Cafe Royal To Open March 6th

195 Nassau Ave, Brooklyn, New York 11222
Monday-Friday 7am-11pm
Saturday-Sunday 9am-11pm

Wednesday, July 22, 2009

An Interview with Cody Utzman

READYMADE MAGAZINE click hear or full interview

During the cold days of this past winter, a new store opened on the stretch of Brooklyn’s Nassau Avenue that I walk down every day to get to the subway. I was happy to have a place nearby to get good coffee, and when I first went inside of the new shop, Brooklyn Standard, I became positively fascinated. The store is built on the model of a bodega—the ubiquitous NYC corner store, selling basic groceries and convenience items—but with a heavy vegan/locavore/gourmet strand woven into its DNA. So I stop in for Stumptown coffee, and also for sandwiches that take the the city’s quickie eggs-on-a-roll tradition to new lengths (”The Killer,” for example, is eggs, bacon, cheese, onions, oven-dried cherry tomatoes, mayo and tomato gastrique on grilled foccaccia), and especially to see what’s new. The other day, there were bags of foraged dried morels for sale on the counter, house-made kimchi and dilly beans in glass jars in the fridge. So I was very happy to track down Cody Utzman, a restauranteur and the man who’s brought the Standard’s unique presence to the neighborhood.—KS

Sunday, May 17, 2009

Brooklyn Standard LLC, North Brooklyn Investmet Group


This will be a new blog for the restaurant group, Brooklyn Standard LLC. We will be posting about our current and future projects, and will keep you posted on all news regarding our little group of entrepreneurs, chefs, baristas, investors and circus performers. To contact Brooklyn Standard about investment opportunities, partnerships, and available properties: 0r 718-472-2150

Cafe Royal
195 Nassau Ave
Brooklyn, NY 11222
Shop Line: 718-349-8584
Fax Line: 347-987-3412

Brooklyn Standard Deli
188 Nassau Ave
Brooklyn, NY 11222
Shop Line: 718-472-2150
Fax Line: 718-472-2151

Papacitos Brooklyn
999 Manhattan Ave
Brooklyn, NY 11222
Shop Line: 718-349-7292
Fax Line: 347-987-3412

Saturday, March 28, 2009

The Classic Bodega Takes a Star Turn

Photo Credit: John Marshall Mantel for The New York Times
By SAKI KNAFO, The New York Times
Published: March 27, 2009

The New York Times
EARLIER this year, a restaurateur in Greenpoint, Brooklyn, named Cody Utzman posted a comment on his blog in which he described his newest neighborhood venture, a store specializing in organic foods, as a small grocery, a general store and a market.
By the time an article about the project appeared in The Brooklyn Paper about two months later, he and his marketing team had settled on a new synonym, one well suited to these populist times; the store, Mr. Utzman is now fond of saying, is a bodega.

In the imagination, bodegas are associated with many things: red-and-yellow metal signs, packets of pork rinds, cartons of plantains and yucca.

At Mr. Utzman’s store, the Brooklyn Standard, which is set to open on Wednesday on Nassau Avenue, customers will be able to choose from a small selection of typical bodega items, like batteries and cigarettes. But the focus will be on much trendier fare, like organic egg sandwiches and jars of kombucha, a health drink made from an Asian fungus.

The connection to the classic bodegas of Puerto Rican and Dominican New York may seem tenuous. Yet, to quote Kate Zidar, a Brooklyn Standard consultant whose duties include overseeing a worm-filled compost bin in the backyard, the word “bodega” has “superseded its origins.”

As Ms. Zidar suggested, bodega has come to mean any New York convenience store or deli. It has also acquired an aura of hipness. An online hip-hop magazine is called Brooklyn Bodega, and a rock club housed in a former bodega in Bushwick, Brooklyn, is called, simply, Bodega.

Andy Smith, 26, a part owner of the club, said that he and his partner “batted around a bunch of ideas as to what we were going to call it, but at the end of the day, we were just like, ‘It’s an old bodega; let’s keep it like that.’ ”

When they bought the space in April, it was an empty shell. But soon after, Mr. Smith and an artist at the School of Visual Arts constructed a sculpture of a bodega counter, complete with hallmark plexiglass cubbyholes.

Mr. Utzman concedes that invoking the word bodega in the store’s publicity materials (“The New Bodega”) was a marketing ploy. But it wasn’t just that, he insists. Even though he’ll be selling organic products, he says he’s determined to keep prices in the bodega range.
He listed a variety of cost-saving measures, like dumping food waste in a compost bin and then reselling it as fertilizer. Holding up a biodegradable drink container, he said he hoped that bodegas around the city would eventually adopt the same approach.

They just might. Ramon Murphy, a bodega owner and the president of the Bodega Association of the United States, said his group was developing a new model for bodegas, for which he hoped to receive city funding. He is calling it the green bodega.

“You’re going to have more vegetables, more organic products,” Mr. Murphy said. “The way the world changed and the community changed, that’s the way we want to do.”
A version of this article appeared in print on March 29, 2009, on page CY6 of the New York edition.