Eastern Consolidated’s James Famularo, snapped with colleagues Alex Hill and Brad Cohen, is bringing Hunt and Fish Club to the AKA Times Square hotel in August. Brad found 4,500 SF at 307 Fifth Ave for Sarabeth’s chef Stephen Myers to open a new concept. And Alex is closing today on a West Chelsea supermarket deal. He says organic/health-driven/farm-to-table concepts are actively looking for spots. Meanwhile, cafes and coffee shops are hungry for locations in office and residential submarkets, many adding wine bars or other evening-use components (they’re just following doctor’s orders: no coffee after noon and red wine is good for the heart).

Since Sandy, Great American Brokerage’s Paul Fetscher (snapped running the NYC Marathon) has been repopulating the restaurants of Long Beach’s Park Avenue. A Florida group is opening the 8,000 SF Park Sports Bar & Grill (64 screens) opposite the train station, and in the former Nick DiAngelo is the 4,500 SF Brixx & Barley (part counter pizza shop, part sit-down dining, part wine and beer bar). Between the two, there are 52 taps. Replacing Duke Falcon’s Global Grill opposite City Hall will be a 120-seat Asian fusion concept. And chef Sal Bosco is opening Spiaggia with an 80 seats farther east.

The fast-casual BurgerFi was launched by Brooklyn guys in South Florida who are back with locations at 82nd and Second and in Long Island’s Woodbury, Oceanside, and Commack. Paul also has leases out near the Nassau Coliseum, near Nathan’s in Coney Island, and on Ditmars Boulevard in Astoria. He’s also helping the top European fro yo chain, Greece’s Chillbox, look in NYC, DC, and South Florida. The first US location opens this week at 61st and Third, and he’s got leases out at Eighth Avenue and 23rd, Fordham Road, and Bay Shore’s South Shore Mall. Paul also is marketing an 8,000 SF restaurant availability near Madison Square Park.