by Frances Wilson Jimmys No. 43 (that’s 43 E 7th St.) will celebrate 10 years in the East Village this September. Its side facade is now exposed as it sits right next to the explosion that claimed two lives and three buildings that left a giant hole at the corner of 2nd avenue and 7th street this past March. Owner Jimmy Carbone discusses embracing change after having to shut down his welcoming neighborhood joint and his new venture with chef, King Phojanakong.
Q: How long did it take you to open after the explosion in the East Village? A: The explosion was tough, a tragedy no one plans for. We were closed for over two weeks and the street was closed for a month.
Q: You and chef King Phojanakong have known each other for a while. What made you guys finally join forces to create Tito King’s Kitchen at Jimmy’s? A: Chef King is a professional. I call him the kitchen whisperer—check out a 1985 Japanese movie about a noodle restaurant, called Tampopo. Last year, King’s Wings Adobo recipe was featured in the New York Times. That’s when we started talking about collaborating.
Q: What’s your favorite new dish? A: Pork belly tacos.
Q: Do you source any of your ingredients from local farms? A: Yes many of our ingredients are from local farms, they change depending on the menu/the season. Our menu is also going in a new direction with Filipino/Thai flavors and sauces.
Q: Now you’ve got a liquor license! Are you going to have seasonal specials? A: We’re focusing on indie and New York State spirits. The cocktail component is growing, we plan to roll out a “local” cocktail soon, and I’ll invite your CSA group in to sample!
Jimmy’s No. 43 serves upscale pub fare, has an extensive beer menu and hosts regular tasting, art and performance events. jimmysno43.com