Death Ave, a combination of a restaurant and bar, a brewery, and an adjacent café neio (coffee shop), has just opened right next to the High Line.
![(Courtesy of Death Ave)](/_next/image?url=https%3A%2F%2Fwww.theepochtimes.com%2Fassets%2Fuploads%2F2015%2F01%2F07%2FCocktail-Casks-480x320.jpg&w=1200&q=75)
Owner, chef, and brewer Michael Tzezailidis features “Hellenic-inspired comfort food.”
![Cretan Salad. (Courtesy of Death Ave)](/_next/image?url=https%3A%2F%2Fwww.theepochtimes.com%2Fassets%2Fuploads%2F2015%2F01%2F07%2FCretan-Salad-480x320.jpg&w=1200&q=75)
Tzezailidis makes use of labor-intensive ingredients made in-house, such as petimezi, a clarified grape syrup.
![(Courtesy of Death Ave)](/_next/image?url=https%3A%2F%2Fwww.theepochtimes.com%2Fassets%2Fuploads%2F2015%2F01%2F07%2FCocktail-Casks-480x320.jpg&w=1200&q=75)
A 2,000-square-foot garden out back is open nearly year-round.
Death Ave brews beer on-site, in a 1,500-square-foot subterranean brewery.
![Beer is brewed on-site. (Courtesy of Death Ave)](/_next/image?url=https%3A%2F%2Fwww.theepochtimes.com%2Fassets%2Fuploads%2F2015%2F01%2F07%2FBeer-Tap-480x720.jpg&w=1200&q=75)
Coffee beans are also roasted daily. Traditional Hellenic coffee is served, using a traditional brewing practice called hóvoli, using hot sand.
The name alludes to the location where hundreds of lives would be claimed by a high-speed freight train in the years between 1846 and 1941.
![(Courtesy of Death Ave)](/_next/image?url=https%3A%2F%2Fwww.theepochtimes.com%2Fassets%2Fuploads%2F2015%2F01%2F07%2FWindow-seating-480x320.jpg&w=1200&q=75)
Death Ave
315 and 317 10th Ave. (between 28th and 29th streets)
212-695-8080
DeathAve.com