They are call this place  juice press , catch them on Instagram . Found this one on Hudson and W Houston in NYC. They have over 25 locations in NYC  alone . 

About cold pressed juice: 

Taken From Cold press website: BOOM! COLD-PRESSING JUICE IS PROVEN TO BE THE MOST EFFECTIVE WAY TO LIBERATE THE NUTRITIONAL ENZYMES FROM THE FIBERS OF THE PRODUCE, AND DELIVERS THE MAXIMUM, BEST TASTING JUICE EXTRACTION FROM THE LEAST AMOUNT OF PRODUCE.

cold pressing juice is a process invented by norman walker in 1932. his press (the norwalk) has two separate juice extraction machines built into it: (1) the pulverizer; and (2) the 3 ton hydraulic press. the pulverizer cuts down solid produce by shredding it into a pulp. this breaks open the fibers and frees the nutrients and enzymes from within. the second phase of the press is to place the pulp in a cotton cloth and literally squeeze it using the flat hydraulic press. this method of juice extraction is more efficient than the rotary blade juice machine. the rotary machine only shreds the produce down and separates the juice from the pulp. the pulp is still teaming with liquid when it’s discarded, wasting a good portion of the nutrients and enzymes.

 

our juice is made on the slowest machines, which produce the least amount of juice commercially acceptable. there are larger commercial machines available, but we feel they produce an inferior tasting product. we use multiple norwalk cold press machines, pressing juice fresh daily.

 

using norman walker’s machine and following his philosophies, and only using a selection of the best organic, ripe produce, juice press’s process ensures that you always get the best tasting and purest juice available.

 

because the press does not force air into the juice during pressing, the juice is not decaying as fast as with other methods of juice extraction. it is considered perfectly acceptable to bottle this type of juice for 2 to 4 days.

 

the cold press is a term that does not accurately describe the real process because the shredding down stage of the process can generate considerable heat during long phases of operation. especially on dense leafy greens. if caution is not used, one could easily bring the pulp temperatures above 120 degrees. the theory is that norwalks and similar machines are “cold” – not true. they are better at extracting.