not-so-hopelessly delayed

Hi Lo Aims for Early 2013 Opening With Chef Ryan Ostler

A rendering of the restaurant to be.

A rendering of the restaurant to be.Illustration: Courtesy of Hi Lo

Hi Lo (3416 19th Street), the latest venture from Scott Youkilis and Dave Esler (Maverick, Hog & Rocks) and partner Eric Rubin (Tres Agaves Products), is not going to make it open before the end of the year as previously hoped. But as Tablehopper tells us today, they are on track for an early 2013 opening (does that mean January?). Eater had previously noted the hiring of chef Ryan Ostler of Broken Record, Gypsy Kitchen, and Bruno's fame. (He's also worked in the kitchens at Boulevard and Range.) The deal, as reported earlier, is meat by the pound — along the lines of Brooklyn's Fette Sau — both off the grill and from the smoker. The name, in fact, refers to the high heat of the grill, and the low heat of the enormous smoker they brought in from Texas and installed in the basement. There'll be a nice beer list, no doubt, as well as barbecue-friendly cocktails by Scott Beattie and Michael Lazar. Stay tuned for an opening date announcement soon. [Tablehopper, Earlier]

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