The NowHere café is now open

Café hours:
Tues-Sat, 11AM-6PM
NowHere, 40 Lispenard St, Tribeca

We’re happy to share that the NowHere’s café is now open inside the gallery at 40 Lispenard Street. It’s a small counter, a short menu and a new reason to linger.

Kiyo Shinoki, the creative director behind Taku Sando, Tonchin Ramen, and Takumen, designed the café with his partner, interior designer Sachiko. When NowHere moved to Tribeca, they spent months talking with us about what kind of place we wanted to build. One question kept coming up: what should a café inside a gallery be like?

The café is built around a geometric microcement counter, kept low and uncluttered. Open the door from the street, and you can see straight through the space to the art. “For NowHere, the art is always the main focus,” Kiyo says. “The café should not compete with the art. We want it to support the art.”

What we’re serving

The menu follows the same thinking: a few things, done well, from makers we admire.
Tamago sando from Taku Sando. It’s made with house-made egg salad and karashi mustard-mayo on shokupan milk bread. Pastries from Pâtisserie Fouet. A selection from chef Yoshie Shirakawa, an award-winning pastry chef from Japan. Her pâtisserie makes French pastries with Japanese ingredients. Matcha from Kettl, served as a latte, shaken or sparkling.Japanese teas: sencha, houjicha, sobacha (roasted buckwheat) and wakoucha (Japanese black tea). Coffee from Parlor Coffee, from espresso to lattes. Whole or oat milk, and any drink can be made iced. Yuzu ginger ale from Taku Sando, bright and sparkling with a distinctive Japanese twist.

We hope the café becomes a neighborhood meeting point, somewhere for artists, gallerists and neighbors to drop in, catch up and swap news.

Come for a morning houjicha, a sando between gallery visits or an afternoon pastry with a friend.

While you’re here, spend some time with Terminal by exonemo, on view through November 7.