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restaurants with no kitchen hood

Does anyone know any current popular restaurants in NYC that operate without a hood in their kitchen?

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  1. If the restaurant has an oven, stove top, grill or deep fryer, then I would certainly think building codes would require an exhaust hood.

    1. I hope this answers your question:
      As a licensed Fire Suppression Contractor in NYC and one of the persons who authored the legislation on the licensing of Fire suppression system Installers, I can factually state that all and I mean all stationary establishments licensed by the City of NY for cooking food must have an appropriate exhaust hood with an approved fire suppression system installed in that hood, over the cooking equipment.
      If you find an establishment without it, you have a disaster waiting to happen, call the NY Fire Department, it is their mandate.

      12 Replies
      1. re: PHREDDY

        Even for waffle irons, soup pots, panini makers and toaster ovens?

        1. re: sal_acid

          Theoretically yes, although serving equipment like a soup well such as serving at a buffet or toaster ovens under a certain size do not require a hood or a fire suppression system, but if we are talking commercial toaster or a commercial soup kettle yes you need it. Point is most people have never been involved with or have really examined a commercial kitchen preparing food. There are a host of other requirements when constructing one these establishments and that is why construction is done by licensed professionals, who follow a firm plan and local building laws...afterall the building code in NYC is law not a rule..(Laws can only be changed by an act of legislation in NYC)

          1. re: PHREDDY

            i may be mis-remembering but i thought that in their rivington st incarnation baohaus used only electric steamers and induction burners . . . cant recall a hood but maybe someone with a better memory can corroborate.

            1. re: tex.s.toast

              Electric equipment, e.g., convection ovens, small tabletop deep fryers, hot plates, induction cooktops, soup warmers, hot dog rotating grills., electric grills, Cook and Hold ovens generally do not require hoods or exhaust systems. I've been in enough NYC kitchens to see them set up without hoods....They may be grandfathered over time and new specifications may be different now, but I would doubt it.

              1. re: fourunder

                In accurate at best. This is what I do to make a living since 1972.

                1. re: PHREDDY

                  I worked for one of the top kosher caterers in NYC. He had a commissary and I've been in all the kitchens of the top hotels. Convection ovens and Cook and hold ovens were not under any hoods. in many of them.

                  1. re: fourunder

                    Exactly, that is warming or keeping the food warm. An establishment with a certificate of occupancy for a commercial kitchen, with cooking equipment requires hoods and extinguishing equipment.
                    Does the commissary kitchen, where the food is cooked have a hood?, and is it within the NYC limits?

                    1. re: PHREDDY

                      Exactly, that is warming or keeping the food warm

                      Not exactly, they are cooking the food in the ovens without hoods in the electric ovens. They also have a cooking line and equipment fueled by gas under a hood. The same in many hotels as indicated. When you cook food for a 1000+ guests, cook & hold ovens are usually used.

                      1. re: fourunder

                        The cook and hold ovens/boxes are generally plug in , mobile on wheels?

        2. re: PHREDDY

          If I have an induction cooktop in a commercial loft in NYC, do I need need fire suppression and venting exhaust hood?

          1. re: Takdigital

            I think you need qualified professional advice on the codes and standards for commercial equipment set ups.

            1. re: Takdigital

              Does the NYC Certificate of Occupancy for the space you are talking about allow you to live in that space as a residential dwelling?. If yes then no. If no then you are living/residing in a commercial space, which is not allowed in NYC.
              If you like you can go to www.DOB/BIS.NYC.gov and check the CofO for the premise to check if you are residing lawfully.
              It so happens, that I have been called to testify as an expert in these matters, including the Schamburg Tower fire in 1992.

            1. re: ipsedixit

              The actual bar no, but if they have a commercial kitchen, and it appears on the CofO for the space, yes.

            2. Unless a ground floor Manhattan space already has an insulated vent stack in a multi-level, mixed use building, it is somewhere between hyper-expensive and impossible to retrofit one for a hood. Without one, a resto is extremely limited to cooking equipment that doesn't require one. Ground level restaurants are often a landlord's nightmare because of food odors and a lack of vapor barriers that annoy adjacent tenants.

              1. Why do you ask? Seems really strange?

                2 Replies
                1. re: Hey19

                  Not strange...ever construct a restaurant with a commercial kitchen in NYC?...Am having an issue now with one where they only make pizza to go, no seating at all. NYC has mandated that the pizza ovens vents must be extended and terminated at the roof of the building,(18 floors above) and as it passes upwards through the building, be enclosed in a two hour fire rate enclosure.
                  Huge cost for a 700 sq.ft. store.

                  1. re: Hey19

                    Just as a point in our conversation, Subway was extremely successful when we partitioned the City of New York and said; we have no cooking, only bread ovens, which have no exhaust, vented into the space as allowed and all other items are prepared off premises, and warmed in a special microwave on site. Warming only!
                    They have been a really great client through the years.

                  2. I always remembered Little Giant not having a hood in their kitchen. Went mostly in the early early days, so not sure if things changed. +, it's closed now. It was a nice restaurant though.