Restaurants

Malatesta Restaurant

Tue, 05 Aug 2008 00:34:21 -0400

649 Washington Street
New York NY 10014

2127411207

649 Washington Street
New York, NY 10014
212-741-1207

http://nymag.com/listings/r...

http://www.yelp.com/biz/malatesta-restaurant-new-york

Posted by Patricia

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Ivo & Lulu - NYC

Tue, 12 Aug 2008 14:30:01 -0400

Cuisine: American Nouveau, Caribbean, French

558 Broome St.
New York, NY 10013
nr. Varick St.
212-226-4399

http://nymag.com/listings/r...

Posted by Patricia

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Pylos - Greek in East Village

Thu, 14 Aug 2008 11:28:51 -0400

rustic Greek home cooking

128 E. 7th St.(nr. Ave. A)
New York, NY 10009
212-473-0220
www.pylosrestaurant.com

Posted by Patricia

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French Laundry - Napa, California

Thu, 14 Aug 2008 11:34:50 -0400

One of the best meals I have ever had in my life.

http://www.frenchlaundry.com/

Posted by Patricia

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Cyrus - Sonoma, California

Thu, 14 Aug 2008 11:39:03 -0400

Repeatedly one of the most fantastic meals of my life. Once they roll out the caviar and champagne cart, it's all over.

http://www.cyrusrestaurant....

Posted by Patricia

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ca tch def ish

Fri, 15 Aug 2008 21:42:15 -0400

Seafood and Thai
147 Third Ave
10003

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Charlie Trotter's Seafood

Fri, 22 Aug 2008 09:20:07 -0400

Charlie Trotter's in Chicago is rated as one of the finest restaurants in the world. Eating there is a leisurely and memorable experience because Chef Trotter is endlessly creative and meticulously precise in his cooking. He uses the best ingredients and says one should do as little as possible to embellish them. Does he practice what he preaches? In your dreams!

The simplest of the 75 recipes in Charlie Trotter's Seafood are for dishes like Olive-Oil Roasted Swordfish with Oven-Roasted Tomato and Black Olives, and the Slow-Roasted Salmon with Red Wine Risotto, Wild Thyme and Tiny White Asparagus. His more typical, and even more breathtaking, creations are often based on Hawaiian fish, like Steamed Gindai and Mussels with Lemongrass Broth. On the plate these dishes are all as artistically arranged as they sound.

This is food pornography at its peak. Every dish, as exotic and complex as a lesson from the Kama Sutra, is shown in gloriously intimate, obscenely alluring, vinaigrette-dotted detail by photographer Tim Turner. Ambitious cooks will appreciate Trotter's recommended piscatorial substitutions. Finding other ingredients, like bleeding heart radishes and shallot blossoms, is up to you. Not to mention making time to produce the infused oils and deeply flavored stocks often called for. The recipes are grouped, unexpectedly, by the wines best for accompanying them. Trotter starts with champagne and proceeds through 16 other kinds of wine, from white Viognier to red Syrah and Barbera.

If complex, original cooking fascinates you, here is the chance to navigate an ocean of new seafood ideas and culinary combinations. --Dana Jacobi

http://www.amazon.com/Charlie-Trotters-Seafood-Trotter/dp...

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Eateries I Like in Boston

Sat, 23 Aug 2008 12:46:59 -0400

Herrell's Ice Cream
http://www.herrells.com

B&G Oysters
http://www.bandgoysters.com
550 Tremont Street, corner of Waltham
617.423.0550

South End Buttery
http://www.southendbuttery.com
314 Shawmut Avenue, corner of Union Park
617.482.1015

Trattoria di Monica
http://www.trattoriadimonic...
67 Prince Street, corner of Salem
617.720.5472

Upstairs on the Square
http://www.upstairsonthesqu...
91 Winthrop Street, Cambridge
617.864.1933

Posted by Patricia

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Bread Bar - where have you been all my life - yum

Mon, 25 Aug 2008 23:07:10 -0400

http://www.tablany.com/

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I Trulli

Mon, 25 Aug 2008 23:19:19 -0400

122 E. 27th Street
New York NY 10016

2124817372

Excellent italian

http://www.yelp.com/biz/i-trulli-new-york

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Noodle Bar

Tue, 16 Sep 2008 22:45:44 -0400

172 Orchard St
New York NY 10002

2122289833

172 Orchard St - New York, NY 10002
212-228-9833

http://www.yelp.com/biz/noodle-bar-new-york-2

Posted by Patricia

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Otto

Tue, 16 Sep 2008 22:47:03 -0400

http://www.ottopizzeria.com/

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Una Pizza Napoletana

Tue, 16 Sep 2008 22:50:21 -0400

349 E. 12th Street
New York NY 10003

2124779950

349 E. 12th Street - New York, NY 10003
212-477-9950

http://www.yelp.com/biz/una-pizza-napoletana-new-york

Posted by Patricia

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Elettaria

Thu, 18 Sep 2008 08:54:24 -0400

Akhtar Nawab wants to cook you breakfast: ricotta, thyme honey, and pine nuts on toast; poori, cauliflower cake, and scrambled eggs; fried quail, pickled mango, and bacon.

33 West 8th Street,
at Macdougal Street
212-677-3833

www.elettarianyc.com

Posted by Patricia

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Ghenet Ethiopian Restaurant

Thu, 18 Sep 2008 08:58:14 -0400

http://www.ghenet.com/

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Le Bernardin

Thu, 18 Sep 2008 09:36:57 -0400

http://www.le-bernardin.com/

Posted by Patricia

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Attention NYC BLT lovers, this porks for you

Fri, 19 Sep 2008 22:44:38 -0400

Frankies Spuntino
Frankies might be better known for its meatball and eggplant-parmigiana sandwiches, but its lunch-only BLT is top-notch, too ($9). The thick-cut bacon is from Faicco’s, the heirloom tomatoes come courtesy of the Greenmarket, and the mayo is Hellmann’s. It’s served on crisped-up Grandaisy Bakery pizza bianca (457 Court St., nr. Luquer St., Carroll Gardens, 718-403-0033; and 17 Clinton St., nr. E. Houston St., 212-253-2303).

Jarnac
This interpretive take ($14) is all about the love apples: a multicolor tower of red, green, and yellow heirloom slices, layered with thin, crisp sheets of pancetta, some wild arugula, and an unbridled slathering of homemade mayonnaise. No bread. There’s even a stack of cult tomato farmer Tim Stark’s new memoirs for sale in the foyer (328 W. 12th St., at Greenwich St.; 212-924-3413).

Union Square Cafe
There are few better ways of celebrating your survival of a typically harrowing Saturday-afternoon excursion to the Greenmarket than with a stiff drink and a classic $13.75 BLT at the bar (21 E. 16th St., nr. Union Square W.; 212-243-4020).

Bar 89
An off-the-radar BLT for aficionados of the old school, with good balance and a proper crispy-crunchy-juicy interplay of textures, all in perfect proportion ($8.75, pictured). Flavorwise, the Nueske’s applewood-smoked bacon is out front (89 Mercer St., nr. Spring St.; 212-274-0989).

’wichcraft
Believe it or not, there exists a lunatic BLT fringe group that swears by untoasted bread, but ’wichcraft has a compromise: The inside of the bread gets toasted to avert sogginess, the outside doesn’t ($9.75; several Manhattan locations; available through tomato season only).

Posted by Patricia

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Crabs @ The Back Forty

Sun, 21 Sep 2008 22:38:03 -0400

Tim -- I think this is the info you were looking for...

Traditional Crab Boil - ADDED DATES

Every Wednesday through the end of September

(Plus the last Tuesday in August)

(August 26, 27 & September 3, 10, 17, 24)

Never smacked a crab with a mallet? Here is your chance. Spiced Blue Crabs, Corn on the Cob, Old Bay Spiced Potatoes. Raw veggies to start and dessert to finish. We'll also provide the newspaper covered table, mallets and plenty of towels for clean-up.

$35 all you can eat

(exclusive of beverage, tax, grat)

$15 special on pitchers of local beer

reservations accepted one week in advance

212 388 1990

Posted by Patricia

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Eighty One's New Whiskey, Brunch Menus

Tue, 23 Sep 2008 11:44:39 -0400

Some new developments are afoot at eighty one on the Upper West Side. This weekend, the restaurant kicks off a special bar deal that pairs a flight of three Macallan single malt scotch whiskey with small bites for $30. The flight features 1-oz. pours of Macallan's Sherry Oak 12 Year Old, Fine Oak 15 Year Old and Sherry Oak 18 Year Old, and the changing bite menu includes dishes like yellowtail tuna tartare with orange honey and yuzu.

http://www.81nyc.com/

Posted by Patricia

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Turks & Frogs

Mon, 13 Oct 2008 11:38:36 -0400

This restaurant was recommended by my friend Julie.

http://www.turksandfrogs.com/

Posted by Patricia

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The Chestnut Bar - Brooklyn

Thu, 16 Oct 2008 10:18:07 -0400

If you live on (or near) Smith Street in Brooklyn, chances are you’ve eaten at Chestnut, chef Daniel Eardley’s cozy neighborhood seasonal American restaurant.

Lucky for us, he’s expanded his snug locavore universe by (softly) opening Chestnut Bar, a warm exposed brick parlor with tin ceilings, a U-shaped bar matched with cushioned bar seats, a library ladder ( for getting at those hard-to-reach top shelf bottles), and tall window tables made of recycled Chestnut wood.

Chestnut Bar continues the mission of its namesake restaurant with a menu sourced as locally as possible (some ingredients are even foraged by Daniel himself), and everything is made in house from the focaccia to the pickles to the hand-molded chocolates (nutella, brandied cherry, dulce de leche) and the spicy hot chocolate paired with cinnamon-sugar churros for dunking.

Daniel’s menu includes inspired little bites (priced $10-$16) like sardines on toast with Niagra Falls grapes and cured olives, Long Island rabbit wrapped in smoked bacon, fresh ricotta, and swiss chard, Hudson Valley foie gras torchon with port soaked sour cherries, and “cheese on horseback”—paper thin fans of tete de moine cheese on top of candied pecans.

His bar snack (served free) is an addictive house-made “Cracker Jacks” made from popcorn popped in their vintage popcorn maker that’s tossed in fresh maple caramel, with roasted soy nuts and peanuts. Danny Meyer should sell this at Citi Field.

For a limited time, you can guess the weight of the big fat pumpkin in the dining room and win dinner for two! Enjoy!

The Chestnut Bar is located at 271 Smith Street, near Degraw Street, 718-243-0049

Posted by Patricia

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Vegetarian Dinner at Knife & Fork

Thu, 16 Oct 2008 10:31:16 -0400

If you’re a vegetarian and you’re looking for something to spice up your weekly meal plans, check out the new Vegetarian Tasting Menu offered every Sunday evening at Knife and Fork, beginning this Sunday, October 19th. The four-course tasting menu for will be offered along with a non-vegetarian tasting menu for $38 per person. The menus will change weekly but this week’s menu will include roast pumpkin soup with salted, toasted pumpkin seeds with chili oil, butternut squash risotto with black trumpet mushrooms and truffle mascarpone, marinated smoked tofu with black bean and ginger served in an autumn vegetable broth with baby bok choy, artichoke and edamame, and Thai panna cotta and lemongrass, orange and ginger crème brulee.

108 East 4th Street
between 1st and 2nd Avenues
212-228-4885

www.knife-fork-nyc.com

Posted by Patricia

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Gonzo

Sat, 18 Oct 2008 14:56:34 -0400

Great thin crust pizza spot. Can be a bit noisy and crowded on weekends.

Great seasonal pizzas, like pumpkin puree and caramelized onion.

140 W. 13th Street
New York, NY
212.645.4606

Posted by Patricia

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Indo Munch

Fri, 31 Oct 2008 09:24:42 -0400

182 Lexington Ave
New York NY 10016

2125450010

Asian Fusion cuisine that Manisha recommended.

http://www.yelp.com/biz/indo-munch-new-york

Posted by Patricia

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Soba-Ya

Fri, 31 Oct 2008 10:13:04 -0400

In Japan, buckwheat soba and creamy udon noodles are enjoyed in restaurants and noodle bars for both their taste and nutritional value. Soba-Ya brings this tradition to the East Village with an impressive menu of cold and hot noodle dishes as well as Japanese standards like sweet potatoes, squash, and regional sake. If you feel confused by the many unfamiliar names and choices on the menu, the helpful staff will guide you. It’s easy to be surprised when even the ice cream comes in unusual (yet delicious) flavors like black sesame or honey wasabi.

229 E. 9th St.
New York, NY 10003
nr. Second Ave.
212-533-6966

Daily, noon-3:50pm
and 5:30pm-10:30pm

Posted by Patricia

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dirtcandy : HOME

Fri, 07 Nov 2008 11:38:15 -0500

http://www.dirtcandynyc.com/

Posted by Patricia

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Merkato 55 - Meatpacking Dist.

Thu, 13 Nov 2008 09:37:30 -0500

55 Gansevoort St.
nr. Greenwich St.
New York, NY 10014
212-255-8555

Mixed reviews from critics and diners alike, but I'm still curious.

http://nymag.com/listings/r...

Posted by Patricia

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Nobu NYC

Thu, 13 Nov 2008 09:42:34 -0500

Nobu New York, the flagship restaurant of Chef Nobu Matsuhisa, has been a pioneer for Japanese cuisine since its opening in 1994. Nobu partnered with actor Robert De Niro, producer Meir Teper, restaurateur Drew Nieporent, and managing partner Richard Notar to bring his modern Japanese to Tribeca. Nobu draws upon his classical training at sushi bars in Tokyo and his life abroad in Peru, Argentina, and around the world to create a whole new trend in Japanese cuisine. The resulting dishes, including Tiradito Nobu Style, Yellowtail with Jalapeno, Squid Pasta, and Black Cod with Miso, make Nobu the innovator of new style Japanese food.

Nobu New York's design by architect David Rockwell evokes the beauty of the Japanese countryside with its natural textures, birch trees, wood floors and a wall made of river stones. Energy and excitement pulse through the room, creating a surreal effect. The restaurant received three stars from the New York Times and a Michelin star. The restaurant's perennial popularity and devoted following are a tribute to Nobu putting his own spin on traditional Japanese cooking.

We had an amazing dinner here each time we've went. I have dreams about the Broiled Black Cod with Miso. Mmmmm.

http://myriadrestaurantgrou...

Posted by Patricia

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Wakiya @ the Gramercy Park Hotel

Thu, 13 Nov 2008 09:47:01 -0500

FALL TASTING MENU

Experience the essence of Chef WAKIYA’s cuisine with a multi-course menu which includes cold & hot dishes, rice or noodle and dessert course.

2 Lexington Avenue
New York, NY 10010
212-995-1330

Posted by Patricia

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Umami Moto - MKE just got 4-stars

Mon, 08 Dec 2008 10:04:41 -0500

www.umamimoto.com

Posted by Patricia

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Kefi

Mon, 08 Dec 2008 12:57:00 -0500

After two years of turning away practically pitch-fork-wielding mobs of souvlaki-starved customers they didn’t have room for, Kefi’s Michael Psilakis and Donatella Arpaia have traded up to a bigger space. Aside from 130 more seats, the new Kefi has much to offer that the old Kefi did not: namely a credit-card machine, a reservationist, brunch, lunch, and some kind of ouzo-dispensing contraption. The rustic Greek dinner menu remains intact, with the addition of several new items including a Kefi burger. And the prices remain shockingly low, with appetizers ranging from $5.95 to $9.95, and pastas and entrées from $9.95 to $16.95. There’s even a new three-course prix fixe for $16.95. Now, that’s a recession special.

505 Columbus Ave.
nr. 84th St.
212-873-0200

Posted by Patricia

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Iron Barley Restaurant - St. Louis

Mon, 08 Dec 2008 22:11:09 -0500

Iron Barley Restaurant
5510 Virginia
St. Louis, MO 63111

www.ironbarley.com

Posted by Patricia

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Where to Eat (NYC) Directory - in alpha order

Tue, 30 Dec 2008 14:09:42 -0500

Adour Alain Ducasse at the St. Regis
2 E. 55th St.
212-710-2277

Allegretti
46 W. 22nd St.
212-206-0555

Alto
11 E. 53rd St.
212-308-1099

Artichoke Basille’s Pizza & Brewery
328 E. 14th St. e
212-228-2004

Bar Blanc
142 W. 10th St.
212-255-2330

Bar Boulud
1900 Broadway
212-595-0303

Bar Milano
323 Third Ave.
212-683-3035

Bar Q
308–310 Bleecker St.
212-206-7817

BLT Market
1430 Sixth Ave.
212-521-6125

Bobo
181 W. 10th St.
212-488-2626

Boqueria Soho
171 Spring St.
212-343-4255

Bouchon Bakery
10 Columbus Cir., third fl.
212-823-9366

Bussaco
833 Union St., Park Slope
718-857-8828

Café Boulud
20 E. 76th St.
212-772-2600

Center Cut
44 W. 63rd St.
212-956-1288

Char No. 4
196 Smith St., Carroll Gardens
718-643-2106

Chinatown Brasserie
380 Lafayette St.
212-533-7000

Commerce
50 Commerce St.
212-524-2301

Corton
239 W. Broadway
212-219-2777

Curry-Ya
214 E. 10th St.
866-602-8779

Daniel
60 E. 65th St.
212-288-0033

Del Posto
85 Tenth Ave.
212-497-8090

Dessert Club, ChikaLicious
204 E. 10th St.
212-475-0929

Double Crown and Madam Geneva
316 Bowery
212-254-0350

Dovetail
103 W. 77th St.
212-362-3800

Egg
135 N. 5th St., Williamsburg
718-302-5151

Eighty One
45 W. 81st St.
212-873-8181

Elizabeth
265 Elizabeth St.
212-334-2426

Elettaria
33 W. 8th St.
212-677-3833

Fatty Crab
643 Hudson St.
212-352-3590

Five Napkin Burger
630 Ninth Ave.
212-757-2277

Forge
134 Reade St.
212-941-9401

Freemans
End of Freemans Alley, nr. Rivington St.
212-420-0012

The General Greene
229 DeKalb Ave., Ft. Greene
718-222-1510

Gilt
455 Madison Ave.
212-891-8100

Gottino
52 Greenwich Ave.
212-633-2590

Gramercy Tavern
42 E. 20th St.
212-477-0777

Grand Sichuan
15 Seventh Ave S.
212-645-0222

The Harrison
355 Greenwich St.
212-274-9310

Hill Country
30 W. 26th St.
212-255-4544

Inside Park at St. Bart’s
109 E. 50th St.
212-593-3333

Ippudo NY
65 Fourth Ave.
212-388-0088

Irving Mill
116 E. 16th St.
212-254-1600

Jean Georges
1 Central Park W.
212-299-3900

The John Dory
85 Tenth Ave.
212-929-4948

Kefi
505 Columbus Ave.
212-873-0200

Kingswood
121 W. 10th St.
212-645-0018

La Superior
295 Berry St., Williamsburg
718-388-5988

Le Cirque
151 E. 58th St.
212-644-0202

The Little Owl
90 Bedford St.
212-741-4695

Macao Trading Co.
311 Church St.
212-431-8750

Market Table
54 Carmine St.
212-255-2100

Mo Gridder’s BBQ
565 Hunts Point Ave., the Bronx
718-991-3046

Momofuku Bakery & Milk Bar
207 Second Ave.
212-254-3500

Momofuku Ssäm Bar
207 Second Ave.
212-254-3500

The New French
522 Hudson St.
212-807-7357

Ouest
2315 Broadway
212-580-8700

Perbacco
234 E. 4th St.
212-253-2038

Persimmon
277 E. 10th St.
212-260-9080

Porchetta
110 E. 7th St.
212-777-2151

Primehouse New York
381 Park Ave. S.
212-824-2600

Rusty Knot
425 West St.
212-645-5668

Scarpetta
355 W. 14th St.
212-691-0555

Sfoglia
1402 Lexington Ave.
212-831-1402

Shopsin’s
120 Essex St.
No phone

Socarrat Paella Bar
259 W. 19th St.
212-462-1000

Tailor
525 Broome St.
212-334-5182

10 Downing
10 Downing St.
212-255-0300

Terroir
413 E. 12th St.
646-602-1300

Walter Foods
253 Grand St., Williamsburg
718-387-8783

West Branch
2178 Broadway
212-777-6764

Wildwood Barbeque
225 Park Ave. S.
212-533-2500

http://nymag.com/restaurants/wheretoeat/2009/53178/

Posted by Patricia

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Best Food Under $10

Tue, 30 Dec 2008 14:12:07 -0500

Pork Sandwich
Porchetta ($9)
A dissertation on the pleasures of crackly roasted pork, squeezed into a fresh ciabatta bun.

Duck Sandwich
Vanessa’s Dumplings ($2.25)
This duck-and-scallion monster is cheaper than David Chang’s famous version, and three times as large.

Double Shack Burger
Shake Shack ($7.25)
Ounce for ounce, the best deal in the ever-expanding burger galaxy.

Dumplings
Prosperity Dumpling ($8 per bag of 50 frozen)
During hard times, this little stand on Eldridge Street keeps the Platt girls fed for a month.

Sicilian Slice
Artichoke Basille’s Pizza & Brewery ($3.50)
The eponymous, much-hyped artichoke pie is, to my mind, a sludgy mess. This thick-crusted, deep-dish slice is a work of art.

House-Smoked BLT
Char No. 4 ($9)
A state-of-the art version of this timeless delicacy, made with braised pork belly, pickled tomatoes, and romaine.

Torta Ahogada
La Superior ($7.50)
Spicy vats of pork and melted cheese ladled over sourdough. Eat half of it and you’ll be set for a week.

Country Ham Biscuit
Egg ($7.50)
The gratifying Williamsburg breakfast classic is made with Kentucky ham, Grafton Cheddar, and a spoonful of artisanal fig jam.

Sliders
Shopsin’s ($10)
Three generous burgers smothered in cheese and onions: ten bucks. The lunacy of Kenny Shopsin: priceless.

http://nymag.com/restaurants/wheretoeat/2009/53181/

Posted by Patricia

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Penelope

Wed, 31 Dec 2008 17:59:56 -0500

Cafe, Bakery and Bar -- Yummers!

159 Lexington Ave
(at 30th Street)
New York

212.481.3800

Posted by Patricia

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Veniero's Pasticceria and Caffe'

Mon, 12 Jan 2009 09:29:39 -0500

“Italian pastry heaven"

http://www.venierospastry.com/Merchant2/merchant.mvc?Scre...

Posted by Patricia

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La Taza de Oro

Mon, 12 Jan 2009 09:55:17 -0500

Its surroundings make Soup Kitchen International seem courtly. But that’s a small price to pay for such good-natured service and gut-busting Puerto Rican dishes, each one accompanied by a plateful of rice and beans large enough to feed a family of five.

96 Eighth Ave.
(nr. 15th St.)
New York, NY 10011
212-243-9946

Mon-Sat, 6am-10:30pm; Sun, closed

http://nymag.com/listings/restaurant/la-taza-de-oro/

Posted by Patricia

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Eddie's Sweet Shop

Mon, 12 Jan 2009 10:03:15 -0500

The homemade ice cream is old-fashioned tasting, and the soda fountain drinks of the remote past are all available. There's no denying the antiquarian appeal of Eddie's Sweet Shop, founded in 1909 and showing every year of its age, from the uncomfortable wooden stools to the marble counter to the soda jets to the refrigerator that looks like it once required ice.

105-29 Metropolitan Ave
Between 72nd Avenue and 72nd Road
Forest Hills, NY 11375-6737
Phone: (718) 520-8514

Posted by Patricia

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El Malecon

Mon, 12 Jan 2009 10:21:53 -0500

Recomended to have wonderful food.

764 Amsterdam Ave
(between 97th St & 98th St)
New York, NY 10025

(212) 864-5648

http://www.maleconrestaurants.com/

Posted by Patricia

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Gabriela's Restaurante y Tequila Bar

Mon, 12 Jan 2009 10:26:32 -0500

When the first incarnation of Gabriela's debuted in 1995 on 93rd and Amsterdam, it was an oasis of authentic Mexican food in an Upper West Side flush with combo-plate menus. Backed by Arthur Cutler, the late mastermind behind Carmine’s, Ollie’s, and Virgil's, Gabriela Hernandez turned out shining versions of traditional dishes like tongue tacos and pozole. Gabriela’s Version 2.0, one avenue over, is clearly no family enterprise. From the generically tasteful Southwestern-ish décor (folkloric doodads, putty-colored walls, subdued lighting) to trendy Tex-Mex ingredients like salmon and portobello mushrooms, it feels market-researched. Still, there's something likable about the sprawling place. A well-stocked tequila bar and an attractive sidewalk patio contribute to a party-town sensibility. Though sauces seem toned down, familiar dishes are done competently and the guacamole is far better than adequate. Simply cooked meats like Yucatan-style rotisserie chicken are strong; the ribs included with the mixed grill are tender faux barbecue, tasty if a bit sweet. The caramel-drizzled tres-leches cake is extremely sweet as well but also extremely delicious.

688 Columbus Ave
(Btwn 93rd & 94th St)
New York 10025

Phone: 212-961-9600

http://www.gabrielas.com/

Posted by Patricia

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Redhead

Tue, 13 Jan 2009 17:10:44 -0500

The Redhead
A new hot spot for after-hours dining
Even in nonstop New York, late-night dining often boils down to a wilted slice of pizza. But in less than a year, The Redhead has grown from a Thursdays-only restaurant in the back of an East Village bar into one of the city's most buzz-worthy new restaurants. And now it's the neighborhood's hottest spot for late-night dining, a favorite among exhausted chefs and hungry night owls.

Every night (except Sunday) from 11 p.m. to 1 a.m., chef Meg Grace serves a truncated version of her Southern-inspired dinner menu. For a quick midnight snack, order a jar of her now-famous bacon peanut brittle ($5), packed full of spicy heat that can be tamed with a pint of Allagash White Ale. The crunchy waffle chips ($5), accompanied by a creamy, oniony dip, are also best consumed with beer.

Satisfy bigger cravings with the substantial Redhead burger (pictured; $13 with the works), a juicy patty oozing with blue cheese and topped with applewood-smoked bacon, or the sausage & pretzel ($8), a warm house-made pretzel served alongside a grilled sausage from Kreuz Market, the legendary Texas barbecue joint.

And if your night's just getting started, grab an extra jar of peanut brittle for the road.

349 E. 13th St.
(between First and Second aves.)
212-533-6212

http://theredheadnyc.com

Posted by Patricia

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Irving Mill’s Burger + Beer Mondays

Thu, 15 Jan 2009 11:09:25 -0500

Monday marks the debut of Irving Mill’s Burger + Beer Mondays, a $15 deal that scores you a pint of Sixpont Brewery beer with chef Ryan Skeen’s famous burger.

Beers will change regularly and the first beer to be offered alongside the burger will be the Sixpoint Brownstone, an American Brown Ale that’s a sturdy match for the beefy burger. If you’re a real beer geek (or just like free samples) stop in on Monday, Jan 26th when a Sixpoint Brewery rep will be on hand to answer all your most pressing beer questions and offer additional samples.

Irving Mill
116 East 16th St.
between Irving and Union Square East
212-254-1600

http://www.irvingmill.com/

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Van Leeuwen Artisan Ice Cream Truck

Thu, 15 Jan 2009 13:16:08 -0500

http://vanleeuwenicecream.com/

http://www.dailycandy.com/n...

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Lahey & "Co." Pizza

Tue, 30 Dec 2008 16:04:09 -0500

Sullivan Street Bakery’s bread guru Jim Lahey has opened a new pizza place just in time to ring in 2009. Simply called Co., and located in an sleek urban cafeteria setting in Chelsea, the restaurant features starter platters of meats, cheese, breads and toasts ($4) topped with the likes of chicken liver, roasted eggplant, pinto beans as well as salads (on the extra small side) like escarole, breadcrumbs capers, anchovies, lemon and olive oil, and butter lettuces with pumpkin, pumpkin seeds and olive oil (both $7).

Pizzas are this breadman’s pride and joy, and he’s serving nine pies (puffy crusts, ample toppings, and smoky, just-charred-enough bottoms) ranging from a $7 rosa topped with simple tomato sauce, to a $21 “Special Pie” loaded up with Brussels sprouts, béchamel, shaved chestnuts, bufala mozzarella and smoked bacon. In between the two extremes you’ll find a ham and cheese pie topped with prosciutto, pecorino, gruyere, mozzarella and caraway ($14), and a Popeye, crowned with spinach, black pepper, garlic, gruyere, mozzarella and pecorino ($17). Wine, beer and freshly baked pizzas? What’s better?

230 Ninth Ave.
at 24th St.
212-243-1105.

http://www.co-pane.com/

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Brick Lane Curry House

Mon, 26 Jan 2009 12:17:52 -0500

http://www.bricklanecurryho...

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Belcourt

Fri, 06 Feb 2009 13:00:22 -0500

It's no surprise to find Prune (and Uuvo) alum Matt Hamilton in the kitchen, and the word "house"—as in house-made—all over his menu. Hamilton's from-scratch capacity is evident in dishes like croque-madame ($11) made with house-cured lamb ham and topped with bubbling Gruyère and fried eggs. House-made ricotta shows up with fresh-baked buttermilk biscuits ($7) and on top of decadent vanilla-bourbon French toast ($10). Hamilton's personal favorite is the spicy salt-cod hash ($11), served with poached eggs and—you guessed it—house-made harissa.

A word to the wise: It's impossible for food this good and prices this low to go unnoticed. Lines will follow, so get there soon.

Belcourt
84 E. Fourth St.
(at Second Ave.)
212-979-2034

http://belcourtnyc.com/

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Desnuda

Tue, 10 Feb 2009 11:16:21 -0500

There's no kitchen at Desnuda, a new cevicheria on Seventh St. in the East Village. There's a popcorn popper, a microwave, a dinky sushi fridge, and a toaster oven.

So how does Christian Zammas, the chef, manages to smoke raw oysters every night? In a gravity bong, of course. Zammas made his bong from scratch, using a Sprite bottle and a glass bowl he bought on St. Marks Place.

He packs the glass bowl with Lapsang souchong tea leaves and Sichuan peppercorns, lights it on fire, then catches the smoke in a shot glass and places it over a raw oyster.

He does it right on the bar. Now for the audience participation part. You lift the shot glass, inhale the intoxicating, pine-like perfume, then raise the oyster to your mouth and let it slip down your throat.

Dinner at Desnuda isn't just dinner.

It's edible, interactive performance art. It's just a sliver of a space, but it's completely stylish, far more stylish than its chef. Zammas' thick, black-rimmed glasses are held together by Scotch tape. So is the rest of his appearance. But you won't mind.

He's a student of guerrilla molecular gastronomy, or as he puts it, ghetto molecular gastronomy. In other words, he's a low-budget, culinary mad scientist.

For a dish called ceviche mixto, he mixes salmon, scallops and tuna with cinnamon, lemon, lime, shallots, Sprite, and rocoto paste, made from a South American pepper.

Sprite? "I was drinking a Sprite when I came up with the dish," he says. Think of it as East Village Champagne. It tastes far more sophisticated than it sounds. All of this is happening on the fly. After all, letting fish oversit in ceviche is the equivalent of overcooking. This is cooking one customer at a time, one dish at a time.

Zammas is not alone behind the bar. It's a two-man show. In some sense, Zammas came out of nowhere, from restaurants you've never heard of. Co-owner Peter Gevrekis comes from Wall Street, where he used to be a broker.

Now, he shucks oysters and tends bar at Desnuda. Here's how it works. You walk in, take one of the 18 seats in this restaurant; there isn't a menu. The two men behind the bar explain their offerings for the night.

There's two kinds of oysters with four different sauces, nine kinds of ceviche, free truffle popcorn, and a few other things. Then they go to work right in front of you.

I ordered the apple and fig mixto. It requires pomegranate molasses, which they're out of. So Zammas darts across the street to the Bourgeois Pig to get some. A few minutes pass. And he sets in front of me a ceviche with salmon, scallops, cilantro chiffonade, green apple, green pepper, brown turkey figs, cherry tomatoes, and a hit of mustard oil.

It's an amazing riot of textures and flavors, and yet perfectly balanced. This is how food should be, prepared right in front of you with fresh ingredients and tons of imagination.

Dinner at Desnuda is completely unpredictable, in the best way. Oh, I left something out of the kitchen inventory, a blowtorch. Order the tuna dessert — yes, tuna — and Zammas will whip out his blowtorch. He brulees ruby red slabs of tuna sashimi, then dusts them with salt and a sour orange zest. The finishing touch is a soy mirin glaze. If there's mackerel in the house, order it.

http://desnudany.com/main.php

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Morimoto

Tue, 17 Feb 2009 10:48:12 -0500

88 10th Ave
New York NY 10024

2129898883

http://www.yelp.com/biz/morimoto-new-york

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Fat Hippo

Tue, 17 Feb 2009 10:57:55 -0500

A whole lot of wonderful New York comfort food is on the menu at the Fat Hippo, the fresh incarnation of the space made legendary by chef Wyle Dufresne—71 Clinton.

Chef Ten Vong (Mercer Kitchen, Aureole and Meet) has teamed up with his former roommates, partners Christopher J. Scott (a film/television director), and bar/restaurant manager Jordan Sorman (Lot 61, Meet and Yuca Bar) to open a sweet neighborhood restaurant of their own.

The team completely gutted the restaurant, adding about five feet to the dining room, and revealing a 12-foot vaulted ceiling and original brick walls, transforming the former shoebox into a (relatively) palatial space that feels like a Tribeca living room.

Ten’s menu is all about the modern comforts of home style foods, like house cured salmon with apple-fennel slaw and potato latkes ($7), burger fondue—mini sliders with fondue sauce, bacon bits, pickles and fries $10), and an authentic Maryland crab cake; Ten hails from Baltimore so it’s the read deal—loaded up with crab and served with mac n’ cheese, corn succotash and roasted garlic caper sauce ($14).

The menu is also priced to please, with the most expensive dishes on the menu coming in at $15, for Trailer Park Chicken Sampler (hilarious) that includes a smoky thigh, a Southern fried drumstick and a beer-can breast served with sautéed collard greens and corn bread, and his pan-roasted steak and eggs with green tomato gratin and egg toast.

While the restaurant is BYOB for now (their liquor license should arrive in a few weeks so call in to check on that), bar manager Jordan Sorman will eventually be serving beer, wine and classic cocktails including South Sides, Brooklyns and Manhattans mixed with homemade sodas and fresh juices. The restaurant opens at 4pm and stays open daily (serving food) until 2m during the week and 4am on weekends.

71 Clinton Street
(at Rivington Street)
212-228-0994.

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Baoguette

Tue, 24 Feb 2009 12:32:02 -0500

We love his Bao Noodles in our neighborhood.

Busy chef Michael "Bao" Hunyh has elevated Vietnamese home-cooking to new levels at restaurants like Bun, Bao Noodles and Mai House. Now he's redefining Vietnamese fast food with superb ingredients in nontraditional combinations at his new Murray Hill restaurant, Baoguette.

Huynh and his wife, Thao Nguyen, have turned a former Blimpie's into a sandwich counter specializing in Vietnam's answer to the hero: bánh mi. But Baoquette's sandwiches are nothing like the ones you'll find in Chinatown. The moist, fleshy filling of the spicy catfish bánh mi (pictured, $7) is sauced with a honey-mustard aioli and encased in a remarkably crisp Tom Cat Bakery baguette. These baguettes, which also surround bánh mi featuring pork, BBQ chicken and curried minced beef ($5 to $7), also stand up well when dipped in a spicy beef stew ($7) that's fragrant with anise and lemongrass.

Baoguette is open from 8 a.m. to 8 p.m., but on busy days the sandwiches can disappear before dinnertime. Your backup plan might include papaya salad, summer rolls or spicy noodle soup ($5 to $8). Another good choice is the excellent catfish-topped rice noodles ($8), which are decorated with jalapeño, cilantro, mint and crushed peanuts and bathed in sweet-spicy fish sauce that won't leave you high and dry.

Baoguette
61 Lexington Ave.
(between 25th and 26th sts.)
212-518-4089

http://baoguette.com

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Doughnut & Scotch Pairings at Atria

Mon, 02 Mar 2009 10:18:00 -0500

A posting by Andrea Strong:

I've tried a lot of interesting combinations of food and drink in my time, but I can safely say that I've never had Scotch and doughnuts. If you're in the same boat but are a wee bit curious about what this pairing might be like, stop in at Atria on Monday, March 2nd for the launch of UPSTAIRS AT ATRIA: ON THE ROCKS, a Monday night series that features rare and random pairings of food & drink. And for Mondays during the month of March, it’s Scotch & Doughnuts.

To be sure, these are not your basic glazed pastries. Pastry Chef Seth Caro has created butterscotch doughnuts with bacon powder and braised pineapple ice cream which seem like quite suitable mates for Scotches like Caol Ila Old Malt Cask 16 year, Islay and Tomatin The Classic Cask 30 year, Highland. A pairing of three pours and three doughnuts is $15.

Atria
13-15 W. 54th St.
(between 5th and 6th)
212.262.4600.

Note: photo is not of Donuts & Scotch

http://www.atrianyc.com/home_html.php

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Mercadito Cantina

Mon, 02 Mar 2009 10:36:54 -0500

172 Avenue B
New York NY 10009

2123881750

http://www.yelp.com/biz/mercadito-cantina-new-york

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Pakistan Tea House

Mon, 09 Mar 2009 10:14:06 -0400

176 Church St
(Btwn Duane & Reade St)
New York 10013

212-240-9800

This place was recommended to us by some prople we met at Ryan Tierre's Holiday Soiree.

http://www.menupages.com/restaurantdetails?restaurantid=2153

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Landmarc

Tue, 10 Mar 2009 11:08:26 -0400

10 Columbus Cir
New York NY 10019

2128236123

http://www.yelp.com/biz/landmarc-new-york

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Cong Ly Restaurant

Wed, 18 Mar 2009 10:15:52 -0400

124 Hester St
New York NY 10002

2123431111

http://www.yelp.com/biz/cong-ly-restaurant-new-york

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Crif Dogs

Wed, 11 Mar 2009 18:31:19 -0400

113 Saint Marks Pl
New York NY 10009

2126142728

http://www.yelp.com/biz/crif-dogs-new-york

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Snack Taverna - NYC Greek

Sun, 10 Aug 2008 23:15:06 -0400

63 Bedford Street
New York NY 10014

2129293499

http://www.yelp.com/biz/snack-taverna-new-york

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Snack

Wed, 18 Mar 2009 10:22:38 -0400

105 Thompson St
New York NY 10012

2129251040

http://www.yelp.com/biz/snack-new-york-2

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The New French

Wed, 18 Mar 2009 14:45:40 -0400

522 Hudson St
New York NY 10014

2128077357

http://www.yelp.com/biz/the-new-french-new-york

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Wilfie & Nell

Wed, 18 Mar 2009 14:50:38 -0400

228 W 4th St
New York NY 10012

2122422990

http://www.yelp.com/biz/wilfie-and-nell-new-york

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Artichoke Basille's Pizza & Brewery

Tue, 06 Jan 2009 10:10:57 -0500

328 E 14th Street
New York NY 10003

2122282004

http://www.yelp.com/biz/artichoke-basilles-pizza-and-brew...

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Indian Bread Co

Thu, 19 Mar 2009 10:55:41 -0400

194 Bleecker St
New York NY 10012

2122281909

http://www.yelp.com/biz/indian-bread-co-new-york

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All you can eat tacos?

Fri, 20 Mar 2009 10:01:25 -0400

All Three Mercadito restaurants (Mercadito, Mercadito Grove and Mercadito Cantina) are offering all-you-can-eat taco deals for parties of two or more (dine in only). Prices vary at each location, and the details are all listed below. Enjoy!

Mercadito Cantina
172 Avenue B
(Btw. 10th and 11th Streets)
212-388-1750
$21 per person
Tuesday's deal also features a free draft beer.

Mercadito Grove
100 Seventh Avenue South
(at Grove Street)
212-647-0830
$23 per person

Mercadito
179 Avenue B
(Btw. 11th and 12th Streets
212-529-6490
$23 per person

http://www.mercaditony.com

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Monday Madness at Macelleria

Fri, 20 Mar 2009 10:04:46 -0400

Every Monday night is Gnocchi Night at Macelleria in the Meatpacking. What this translates to is bottomless (that would be all-you-can-eat) bowls of airy homemade gnocchi (ricotta, potato, and other seasonal variations) in homemade tomato basil sauce for just $12.95 a person. Bring your appetite.

Macelleria
48 Gansevoort Street
(West of 9th Avenue)
212.741.2555

http://www.macelleriarestaurant.com/

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Lucky 7's Ono at the Hotel Gansevoort

Fri, 20 Mar 2009 10:21:51 -0400

Per a purported "tipster": Ono at the Hotel Gansevoort runs an awesome happy hour. It's called Lucky 7's and they have a $7 menu with sushi, appetizers, wine, sake, cocktails, martinis, etc.—they even offer it on the rooftop.

Mon - Fri, 6 - 8 p.m.

Ono
18 Ninth Ave.
212-660-6766

http://www.chinagrillmgt.com/index.cfm

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Simon Sips

Mon, 23 Mar 2009 11:30:51 -0400

You'd be forgiven for thinking Simon Sips is just another great East Village coffee shop: After all, owner Simon Mammon ruled Midtown's java scene for 11 years with his Bryant Park coffee kiosk. But his new venture has much, much more to offer than just perfectly pulled espresso.

Mammon has overhauled the miniscule Tasting Room Café space with modernist light fixtures and a glass-encased overhead wine cellar. Consulting chef Ronna Welsh has designed a menu of seasonal, Mediterranean-leaning small plates, all under $8. You could easily spend an entire day here, starting with a strong cup of coffee (made with Counter Culture beans) and dense date-walnut bread. For lunch, there are tidy sandwiches made with Sullivan Street Bakery ciabatta rolls; try the Italian tuna salad, assertively flavored with parsley, garlic, olive oil and lemon. As the sun dips lower, recharge with an expertly made cappuccino (note the delicate foam flower) and a slice of the tender double-cream cake.

The dinner menu has plenty of winners, but don't miss the chopped chicken liver, made from Mammon's 100-year-old family recipe. The short wine list is equally economical ($6 to $12 a glass), and there's Sixpoint, Chimay, Ommegang and Blue Point on tap. If you can't score one of the four tables, don't worry: The squishy stools along the front window are an ideal spot.

Simon Sips
72 E. First St.
(between First and Second aves.)
212-388-0614

http://simonsips.com/

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Traveling Table: San Francisco

Mon, 23 Mar 2009 11:35:18 -0400

San Francisco is known for producing restaurants that stand the test of time. We expect these exciting new spots to stick around awhile.

Gitane Chef Lisa Eyherabide's menu at this dusky Union Square spot (pictured) begins in Spain and travels to Portugal and North Africa. The intimate restaurant's eclectic design and off-the-radar alley location are as alluring as its stellar cocktail and sherry list. Try: Jittersauce, made with gin, Scotch, sparkling wine and bitters ($9); bacon bonbons ($9); cataplana ($24). 6 Claude Ln. (at Sutter St.); 415-788-6686 or gitanerestaurant.com

Nettie's Crab Shack Seafood (including Dungeness crab, the West Coast's sunken treasure) gets its briny due at this sophisticated reconsideration of a familiar genre. Try: Wood-grilled Dungeness crab with cornbread ($20); clam chowder ($8); warm Dungeness-crab roll ($25). 2032 Union St. (between Webster and Buchanan sts.); 415-409-0300 or nettiescrabshack.com

Humphry Slocombe Some say the artisanal ice cream movement needs to chill out. Naysayers will change their minds after visiting Jake Godby's charmingly retro ice cream parlor, located deep in the Mission. His innovative flavors include Thai chile lime and "secret breakfast" (bourbon and cornflakes). Try: The Gabba Gabba Hey sundae with balsamic-caramel ice cream, a brownie and amarena cherries ($6). 2790 Harrison St. (at 24th St.); 415-550-6971 or humphryslocombe.com

Zaré at Fly Trap The love child of Persian cuisine and Chez Panisse, Zaré at Fly Trap brings Iranian-born chef Hoss Zaré back to the SoMa site of his first Bay Area restaurant gig. Attention night owls: The vibrantly spiced menu is served until midnight. Try: The lamb burger ($14); ménage a foie ($15); roasted baby eggplant ($10). 606 Folsom St. (at Second St.); 415-243-0580 or zareflytrap.com

http://tastingtable.com/entry_detail/everywhere/120/Four_...

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Traveling Table: Chicago

Mon, 23 Mar 2009 11:34:11 -0400

Chicago's already one of the country's top dining destinations, but these four new spots are setting the bar even higher.

Graham Elliot Chef Graham Elliot Bowles gets playful with four-star cuisine at his new spot inside a 19th-century warehouse. His whimsical creations, like a Pabst Blue Ribbon-simmered risotto with bacon and Cheez-It cracker crumbs (pictured), are served accompanied by a soundtrack that includes tunes performed by Bowles himself. Try: Deconstructed Caesar salad with Parmesan fluff and brioche Twinkies ($9). 217 W. Huron St.; 312-624-9975 or grahamelliot.com

L20 Laurent Gras set a new standard for seafood when he opened L20 last spring in the historic Belden-Stratford hotel. Four- and 12-course tasting menus ($110 and $165, respectively) show off exquisite fish sourced from around the globe, including Galician octopus and amadai from Japan. The over-the-top bread service is the city's best, featuring anchovy croissants and bacon-filled twists accompanied by house-churned butter. Try: Gold egg yolk with kampachi and kurobuta pork. 2300 Lincoln Park W.; 773-868-0002 or l2orestaurant.com

The Publican This shrine to craft brews and heirloom pork comes from the team behind Blackbird and Avec restaurants. The ever-changing menu might feature beef heart dressed with marrow sauce and boudin blanc-topped potato pancakes, all complemented by a selection of more than 100 beers. Try: The charcuterie plate of duck and foie gras terrine, Morteau sausage, pork pie and head cheese ($19). 837 W. Fulton Market; 312-733-9555 or thepublicanrestaurant.com

Urban Belly Tucked next to an Avondale Laundromat is Bill Kim's brilliant ode to noodles and dumplings. Kim taps his Korean roots to expertly blend Asian flavors in satisfying noodle dishes like the Urban Belly, tangles of ramen drowned in broth with pork belly and shiitake mushrooms. The communal wood tables, BYOB policy and affordable prices (every dish is under $13) have made it a favorite hangout for Chicago chefs and foodies. Try: Hominy, kimchi and spicy pork-belly rice noodles ($12). 3053 N. California Ave.; 773-583-0500 or urbanbellychicago.com

http://tastingtable.com/entry_detail/everywhere/138/Four_...

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Traveling Table: Boston

Mon, 23 Mar 2009 11:32:40 -0400

From lavish Japanese to rustic Italian, Boston's latest restaurants have something for every appetite.

Hungry Mother Located in a two-story house, this year-old restaurant (pictured) has become a fast favorite with tweedy professor types who come for gussied-up Southern dishes. Plus, you can learn to truss a chicken while washing up--the bathroom is wallpapered with Julia Child's Mastering the Art of French Cooking. Try: Fried oysters with kohlrabi coleslaw ($11) and shrimp and grits with tasso ham. 233 Cardinal Medeiros Ave.; 617-499-0090 or hungrymothercambridge.com

O Ya Hidden in the Leather District, O Ya has won chef Tim Cushman national praise for his wildly ambitious (and expensive) Japanese cooking. Spring for the omakase tasting menu ($150), if only to avoid the headache of choosing between dishes like sea urchin with kuidashi gelee and tonkatsu with foie gras and shiso slaw. Try: Hamachi belly with sea urchin ($18) and foie gras with balsamic chocolate and aged sake ($22). 9 East St.; 617-654-9900 or oyarestaurantboston.com

Sportello Chef Barbara Lynch is on a one-woman crusade to uplift her South Boston neighborhood. Across the slim Fort Point Channel, sleek Sportello is her version of an Italian lunch counter; instead of stale sandwiches there are hearty soups, bright salads and homemade pastas. Try: Chestnut bisque with chanterelles and truffles ($9) and ricotta gnudi with walnuts and brown butter ($14). 348 Congress St.; 617-737-1234 or sportelloboston.com

Craigie on Main Chef Tony Maws turns out exuberant New American dishes that celebrate local ingredients, fat and flavor in equal measure. Prices are high for Cambridge, but the $38 nightly three-course menu is a steal. Try: the Camino cocktail ($10); house-made terrines ($14); Vermont lamb three-ways ($36). 853 Main St., Cambridge; 617-497-5511 or craigieonmain.com

http://tastingtable.com/entry_detail/everywhere/176/Visit...

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Buttermilk Biscuits

Fri, 27 Mar 2009 13:26:43 -0400

Buttermilk Biscuits
Adapted from George Weld, Egg
Makes 8 to 10 biscuits

1 pound and 10 ounces bleached all-purpose flour
3 tablespoons baking powder
1 tablespoon kosher salt
1 tablespoon turbinado sugar
3 ounces cold unsalted butter
2½ cups buttermilk or sour milk*, plus more for brushing
1. Preheat oven to 500°. In a large bowl, sift together the flour, baking powder, salt and sugar.
2. Cut half of the butter into thin sheets and place them in the freezer.
3. Blend the remaining butter into the flour mixture with your hands. Work quickly, blending until the flour resembles very coarse meal with a few pea-size lumps. With a rubber spatula, mix the buttermilk or sour milk into the flour and butter just until a dough begins to form.
4. Dump dough onto a floured work surface and pat it into a rough rectangle about ¼ inch thick. Lay the slices of frozen butter on top, then fold the dough over twice (as if you were folding a letter in thirds). Press down gently on the dough until it's about ¾ inch thick. Use a 2½-inch biscuit cutter to punch out biscuits (do not twist the cutter). Place biscuits onto a greased baking sheet and brush the tops with milk.
5. Bake the biscuits for 13 to 18 minutes, until risen, golden and light. If they feel wet or heavy, bake them longer.

* To make sour milk, combine 2½ cups of whole milk with 2½ tablespoons of white vinegar.

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The Little Owl - NYC

Mon, 06 Apr 2009 13:42:18 -0400

Now open for lunch on Mondays, new spring menu is below..

90 Bedford St
(corner of Bedford + Grove Sts.)
New York, NY 10014
(212) 741-4695

http://eater.com/uploads/lu...

http://www.thelittleowlnyc.com/

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VEZZO Thin Crust Pizza

Fri, 27 Mar 2009 13:30:08 -0400

Incredible SUPER-thin crust pizza reminiscent of those in Italy.

178 Lexington Avenue, @31stSt.

http://www.vezzothincrust.com/

Comments

cool ;)

4 months ago by Danielle Dogwalker

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Shopsins

Wed, 25 Mar 2009 11:07:25 -0400

A menu with a cast of thousands (sliders, oxtail stew, Waldorf salad, matzoh ball soup, 'blisters on my sisters', chimichangas, et al) – it can only be Shopsin's in the Essex Street Market, open Tuesdays through Saturdays, 9-3. Most everything is under $21 and you get the NY institution that is family Shopsin.

http://www.shopsins.com/

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Tonda Pizza

Fri, 03 Apr 2009 10:58:24 -0400

In case you’ve been living in a cave (without internet access), pizza is this year’s burger. Witness the opening of Co., Morotino, South Brooklyn Pizza, and Anselmo's. Now comes Tonda, a Neapolitan “Street Food” restaurant from Bread’s Bob Giraldi, who has turned the former E.U. space into a pizza joint and equipped with a Rolls Royce-styled $30,000 slow-rotating 1,000-degree wood-burning pizza oven. The space has a cool, industrial loft vibe with wood beamed ceilings, brick walls painted white and polished black floors, and espresso-colored tables and chairs.

The menu features antipasti (fried artichokes, homemade bread sticks with prosciutto de parma and goat cheese), and other snacks like wood-fired eggplant pie, fried polenta, and panzarotti (Neapolitan potato balls), in addition to a selection of wood-fired 12-inch pies in about a dozen varities including classsic Margherita (tomato and mozzarella, $12), broccoli rape and spicy sausage ($15), pesto, potato, and string beans ($15), and fresh tomato, smelt, parsley, and roasted garlic ($15). Ice cream, gelato, cheesecake, cannoli, and tiramisu finish dinner on a traditional note.

Tonda Pizza
435 East 4th St.
212-254-2900.

http://www.tondapzza.com/

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Luzzo's

Mon, 23 Mar 2009 11:29:44 -0400

211 1st Ave
New York NY 10003

2124737447

http://www.yelp.com/biz/luzzos-new-york

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Freebies at Counter

Fri, 20 Mar 2009 09:53:51 -0400

At Counter, the cheery organic vegetarian bistro in the East Village, they’ve decided to go all out with the economic meltdown and offer free food. Yes, that’s right, appetizers are free Sunday-Thursday nights at the bar with every cocktail/beer/glass of wine you order.

They’re serving a nice little spread, too. It includes an assortment of marinated olives, along with Zaalok (roasted pepper and eggplant caviar), pannise (chickpea fries) with aioli, fried mushrooms, winter squash cigars, and corn beignets with remoulade.

Counter
105 First Avenue
(btwn 6th +7th Streets)
212.982.5870

http://www.counternyc.com/

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Matsugen

Wed, 18 Mar 2009 14:53:22 -0400

241 Church St
New York NY 10013

2129250202

http://www.yelp.com/biz/matsugen-new-york

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Pravda

Mon, 06 Apr 2009 13:50:26 -0400

281 Lafayette St
New York NY 10012

2122264696

http://www.yelp.com/biz/pravda-new-york

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Gonzo's Restaurant

Mon, 06 Apr 2009 14:04:19 -0400

140 W. 13th Street
New York NY 10011

2126454606

Great thin crust pizza spot. Can be a bit noisy and crowded on weekends.

Great seasonal pizzas, like pumpkin puree and caramelized onion.

140 W. 13th Street
New York, NY
212.645.4606

http://www.yelp.com/biz/gonzos-restaurant-new-york

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Little Giant | 85 Orchard St | (212) 226-5047

Thu, 09 Apr 2009 11:00:51 -0400

http://www.littlegiantnyc.c...

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Cafe Steinhof - Park Slope, Brooklyn

Tue, 20 Jan 2009 09:26:37 -0500

If you're sulking about it being Monday—or winter, or a recession—head to Park Slope's Cafe Steinhof. This friendly neighborhood institution is beloved both for its homey Austrian cooking and its outrageous Monday-night special, a half-price menu featuring two dishes the restaurant does best: beef goulash and fried trout.

Monday nights at Steinhof feel more like a family gathering than a restaurant. The noise level (loud) and simplified menu makes it a good spot for indecisive eaters, and the great German beer selection will drown the midwinter blues, especially if you order a U-Boat ($10), a pint of Gaffel Kölsch with shot of Obstler schnapps.

Then there's the goulash. Tender cubes of beef melt into a rust-colored sauce flavored with a heavy dose of paprika, and big hunks of potato quell its tiny undercurrent of heat. At only $6, it's a wallet salve. And your other option—crispy fried trout accompanied by a vinegar-tinged potato salad (also $6)—is a perfectly satisfying Austrian spin on fish and chips.

Save room for the apple bread pudding ($3), which is dense, crusty, creamy and shareable. It will almost make you look forward to Mondays.

Cafe Steinhof
422 Seventh Ave.
at 14th St.)
718-369-7776

http://cafesteinhof.com

Posted by Patricia

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Buttermilk Channel - in Brooklyn

Tue, 02 Dec 2008 10:58:57 -0500

I don’t know about you but when I hear the words “Buttermilk Channel” I think of a rich and delicious drinkable stream brimming with sweet cultured cream, flowing through some sort of magical cinnamon coffee cake world under a marshmallow moon. Dreams are lovely aren’t they? In reality, this stream is the name of a narrow body of water that separates the Brooklyn waterfront from Governors Island (it’s definitely not drinkable). But it’s now also the name of a new American bistro in Carroll Gardens owned by Doug Crowell (former GM of Blue Water Grill) who has tapped executive chef Ryan Angulo (ex Stanton Social, Picholine, Aqua, and Al Forno) to create a seasonal menu that’s very well suited for the neighborhood (read: reasonable and approachable fare, the sort you want to eat every night of the week).

You can start out at the bar with a glass of wine from their all-American wine list or a frosty pint from their New York State beer list and a few snacks like house made pickles ($3), maple & bacon roasted almonds ($4), Caputo's mozzarella with warm anchovy sauce ($5), or a platter of sausages from Schaller & Weber served with warm sauerkraut, spicy mustard ($9).

Sit down to dinner and you’ll have to choose between first courses like a Delicata squash tart with house made ricotta, brown butter, and organic greens ($9), pumpkin and braised bacon soup with poached egg ($7), and spice-rubbed baby back ribs with winter vegetable slaw and cider glaze ($10).

Main courses are wonderfully merciless on the waistline: duck meatloaf with creamy spinach ravioli and duck jus ($20), bacon-wrapped brook trout with johnnycakes and leek confit ($19), and buttermilk fried chicken with cheddar waffles and winter vegetable slaw ($18) and a big fat burger made from a signature mix of house-ground meats served on a Tom Cat bakery parker roll with grilled onions and house pickles ($11). My only issue is that there are no buttermilk biscuits on the menu. I guess I'll live.

Daily blue plates include Monday’s Heritage pork cheek schnitzel with creamy celery root and prune jam ($21) and Tuesday’s whole leg of Jamison Farm’s lamb with caramelized cauliflower and anchovy-olive butter ($20). A separate Vegetarian Menu on request.

The restaurant sort of matches the chef’s menu in that it’s inviting and welcoming with a 12-seat butcher block-topped bar, pew banquettes from a nearby church, and a communal table crafted from beams reclaimed from a demolished Red Hook shipping warehouse by local furniture-maker Ralph Gorham.

Bonus trivia from the PR: Buttermilk Channel is located across the street from St. Mary Star of the Sea Church (467 Court Street; established 1855), where Al Capone was married in 1918.

- review by Andrea Strong

524 Court Street
corner of Huntington
Brooklyn, NY
718-852-8490

Dinner: Sunday-Wednesday, 5:00-11:00 PM and Thursday-Saturday, 5:30 PM-Midnight;
Weekend Brunch: Saturday and Sunday, 10:00 AM-3:00 PM.

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Chestnut Restaurant

Fri, 31 Oct 2008 09:34:43 -0400

http://www.chestnutonsmith....

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Stone Home Wine Bar - Brooklyn

Tue, 12 Aug 2008 14:32:30 -0400

87 Lafayette Ave
Brooklyn, New York 11217
718.624.9443

http://www.stonehomewinebar...

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La Superior

Sat, 11 Apr 2009 10:17:48 -0400

295 Berry st. Brooklyn NY

http://nymag.com/restaurant...

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Ted & Honey - Brooklyn/Cobble Hill - Brooklyn, NY

Sat, 11 Apr 2009 10:18:56 -0400

http://www.yelp.com/biz/ted-and-honey-brooklyn

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Locanda Vini e Olii

Sat, 11 Apr 2009 10:20:51 -0400

129 Gates Ave
Brooklyn NY 11238

7186229202

Housed in a former pharmacy, Locanda serves up some of the best authentic Italian cuisine in Brooklyn.

http://www.yelp.com/biz/locanda-vini-e-olii-brooklyn

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Zaytoons

Sat, 11 Apr 2009 10:22:46 -0400

283 Smith St
Brooklyn NY 11231

7188751880

Authentic Middle Eastern food, including fantastic za'atar pitzas.

Sister location on Myrtle Avenue.

http://www.yelp.com/biz/zaytoons-brooklyn-2

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Loulou

Sat, 11 Apr 2009 10:23:29 -0400

222 Dekalb Ave
Brooklyn NY 11205

7182460633

http://www.yelp.com/biz/loulou-brooklyn

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Pizza Mezzaluna

Mon, 13 Apr 2009 10:51:21 -0400

146 W Houston St
New York NY 10012

2125331242

http://www.yelp.com/biz/pizza-mezzaluna-new-york-3

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Noodling Around: Tired of ramen and soba? Pull for these Chinese specialties instead.

Mon, 13 Apr 2009 11:59:09 -0400

The city might be in a full-blown ramen and soba craze, but other Asian noodles demand our attention, especially the hand-pulled and "peel" varieties found swimming in rich, ambrosial soups in Chinatown and beyond.

Both of these Chinese specialties are performance-art pasta: Upon ordering the hand-pulled variety (la mian), a ropy-muscled magician pounds and stretches pliant wheat dough into long, thin strands, which are flash-boiled until al dente. By contrast, peel noodles (dao xiao mian) are shaved into rough ribbons and cooked until chewy, slippery and nearly translucent.

Soups made with both versions contain a variety of meats and vegetables, and they rarely cost more than $6. In Brooklyn, Sunset Park's bustling Wong Wong specializes in rabbit and mutton, while Chinatown's new Tasty Hand-Pulled Noodle offers short ribs and roasted duck soups heaped with mustard greens and spinach.

Our favorite slurping spot is the Chinatown cubbyhole Sheng Wang. The subterranean restaurant (pictured) loads its soups with fat, vellum-thin pork dumplings or spongy fish balls with succulent pork centers, each accompanied by tender baby bok choy.

Wong Wong Noodle Shop
5410 Eighth Ave.
(at 54th St.)
Brooklyn
718-633-5633

Tasty Hand-Pulled Noodle
1 Doyers St.
(between the Bowery and Pell St.)
212-791-1817

Sheng Wang
27 Eldridge St.
(between Canal and Division sts.)
212-925-0805

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Sweetiepie Restaurant

Tue, 14 Apr 2009 09:57:37 -0400

This fantastical dessert Mecca and absinthe bar inspires more analogies than there’s room to print. For starters, the plush banquettes and mirrored walls bring to mind an American Girl Cafe for aging princesses, although the 40-scoop "sweetie pig" sundae ($75) suggests the influence of Willy Wonka after a few signature absinthe cocktails from the bar. While the decadent atmosphere is an ideal spot for lotharios wooing a 21st-century Marie Antoinette, the spot's manager insists they also welcome families looking to treat their kids to an elegant meal, comparing it to "Serendipity or [the now defunct] Rumpelmeyers, but on a higher level." Besides the many sugar-filled delights, the menu features American comfort food like sandwiches, salads and spaghetti with meatballs, plus genre-benders like pancakes for dinner. For those looking to take things to the next level, the giant golden birdcage (seats up to six) is perfect for families or randy couples with a Tweety fetish.

House Cocktails
The Sweetiepie
Champagne, St. Germaine, Pomegranate

The Absinthe Champagne Cocktail
Absinthe, Champagne

19 Greenwich Ave
New York, NY‎
(212) 337-3333‎

Tuesday - Friday: noon - midnight
Saturday - Sunday: 10am - midnight

http://www.sweetiepierestaurant.com/

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GustOrganics | new york city

Wed, 15 Apr 2009 11:36:32 -0400

Empanadas, pizzas, and more at this restaurant, serving breakfy, lunch, and dindin made fresh with Argentine flair from natural, organic ingredients.

519 Avenue of the Americas @ 14th street
New York, New York 10011
212.242.5800

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Welcome to FreeFoods NYC | Manhattan's Premiere Organic Café & Caterer | eat. think. be organic

Wed, 15 Apr 2009 15:31:34 -0400

a new organic restaurant in NYC midtown. Must try

http://freefoodsnyc.com/

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Mary's Fish Camp

Thu, 16 Apr 2009 23:33:46 -0400

64 Charles St
New York NY 10014

6464862185

Lobster rolls and fries. Fresh as a summer's day.

http://www.yelp.com/biz/marys-fish-camp-new-york

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A Salt and Battery

Tue, 21 Apr 2009 13:12:01 -0400

112 Greenwich Avenue
(12th and 13th Streets)

Phone: (212) 691-2713
Fax: (212) 691-8739

Now delivering!
11.30am - 10.30pm 7 Days

http://www.asaltandbattery.com/

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Crisp

Mon, 27 Apr 2009 12:43:30 -0400

684 3rd Avenue
New York NY 10016

2126610000

http://www.yelp.com/biz/crisp-new-york

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Brooklyn's Pop Tarts @ Ted&Honey

Tue, 28 Apr 2009 10:23:32 -0400

If you love Pop Tarts, I've got a treat for you.

Those of you who live in Cobble Hill are most probably already familiar with Ted & Honey, the sweet little market and café just steps from Cobble Hill Park. For everyone else, here’s the skinny: It’s a down-home café (with a little outdoor patio breezy window seating inside) that serves breakfast and lunch from locally-sourced ingredients with a menu of house-made everything from the blueberry lemon scones, to the ham and gruyere muffins, oatmeal chocolate chip cookies, and house-roasted Dines Farm turkey breast (used in sandwiches layered with brie, cranberry stuffing and cranberry citrus aioli, $8), right down to the pulpy mint lemonade and tangy ketchup.

Breakfast is terrific and includes freshly made egg sandwiches (on your choice of bread baked locally at Caputo’s bakery) like scrambled eggs with havarti, heirloom tomatoes and avocado ($5.50), an “Old School” special made with Dines Farm bacon, egg and cheese ($5.50), and the Red Neck—a wrap filled with eggs, cheddar, hominy grits and smoked ham ($5.50).

For lunch, there are sandwiches like the Croque Madame ($8), the Fidel, layered with gruyere, smoked ham, smoked pork butt, pickles and mustard ($8.50), and a veggie wrap, stuffed with roasted vegetables, tofu, and goat cheese, with romesco, olive tapenade, and hummus, ($7.50).

But one of my favorite things that they do though is actually a dessert, something they call a Pop Tart. While it’s the same general shape as a Pop Tart (rectangular), otherwise, this pastry has absolutely zero in common with that beloved and most favored breakfast of my youth (many days, I didn’t even bother toasting my Pop Tarts, I just ate them straight from the crinkly foil wrapper, and loved them). Nonetheless, the Pop Tarts at Ted & Honey are marvelous in their own, unfrosted, unprocessed way. They’re buttery rectangular tarts fashioned from paté sucre and they come filled until fat with fresh strawberry preserves, or peanut butter and homemade jelly, or the most decadent, chocolate and banana ($3.50 each). No toasting needed.

This weekend, when the sun came out of hiding and decided to rain August heat on us, Craig and I were at the park and we could not resist a big frosty cup of lemonade and a strawberry pop tart. In the broad shade of a cherry blossom, it was heaven.

Ted & Honey
264 Clinton Street
Brooklyn, NY
718-852-2212

http://www.tedandhoney.com/

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Bossa Nova Brunch at SOBs

Thu, 30 Apr 2009 14:51:06 -0400

Every Sunday at 12:00, 12:30, 2:00, 2:30
SOB’s: 204 Varick Street at West Houston

http://www.sobs.com

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Tea & Sympathy

Sat, 02 May 2009 13:22:41 -0400

108 Greenwich Ave, between 12th & 13th Street, New York
212.989.9735

Tracey Tanner's recommendation.

http://www.teaandsympathynewyork.com/home.php

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Momofuku Bakery / Milk Bar

Mon, 04 May 2009 09:48:23 -0400

207 2nd Ave
New York NY 10003

2122543500

http://www.yelp.com/biz/momofuku-bakery-milk-bar-new-york

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Basta Pasta

Wed, 06 May 2009 14:12:35 -0400

37 W 17th St
New York NY 10011

2123660888

Fantastic Japanese themed Italian food. If only they could figure out how to get a little Mexican in there I'd never go anywhere else.

http://www.yelp.com/biz/basta-pasta-new-york

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The Smile

Fri, 08 May 2009 12:36:46 -0400

26 Bond St.
(between the Bowery and Lafayette St.)

Chef Melia Marden puts her own fresh touch on classics like the juicy roast beef sandwich, smothered in delicious horseradish cream between slices of toasted sourdough ($11). Wash it down with the reviving basil-infused lemonade ($3.50). For a lighter option, try the smoked salmon from Russ & Daughters layered on top of multigrain bread with lemon-caper cream cheese ($11.50).

http://thesmilenyc.com

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Caracas Arepa Bar

Mon, 11 May 2009 09:45:52 -0400

93 1/2 E 7th St
New York NY 10009

2125292314

http://www.yelp.com/biz/caracas-arepa-bar-new-york-3

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An online depot for the country's best small-batch foods

Tue, 12 May 2009 11:32:21 -0400

Whenever we discover a great new jam or cheese at the local farmers' market, we wonder how many other artisan-made finds we're missing out on from all the markets we don't get to visit.

We're no longer in the dark, thanks to Foodzie, an online marketplace that finds the nation's best small producers and sells their wares in one convenient place.

Handpicked and taste-tested by a small team of food geeks, Foodzie's products can be browsed by category (natch), but it's more fun to shop via the site's Google map for local and far-flung producers.

Zoom in on Maine and you'll find Quoddy Mist Sea Salt, harvested locally and infused with dulse and sea lettuce. California offers Bravo Farms' herby Western Sage Cheddar and Michigan represents with Maitelates' Alfajores sampler box, an assortment of buttery, dulce de leche-filled cookies. New Yorkers can stock up on Rick's Picks wasabi-pickled green beans or NYC Breakfast Tea from Tavalon.

The Foodzie folks also want you to know who's behind the goods. The site's blog includes interviews with producers and highlights new additions to Foodzie's artisan community, like the amazing bacon-fat caramels we never knew existed.

http://foodzie.com/

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Spitzer's Corner

Wed, 13 May 2009 10:48:15 -0400

101 Rivington St
New York NY 10002

2122280027

http://www.yelp.com/biz/spitzers-corner-new-york

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Adrienne's Pizza Bar

Fri, 15 May 2009 10:06:45 -0400

54 Stone St
New York NY 10079

2122483838

http://www.yelp.com/biz/adriennes-pizza-bar-new-york

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The Bigger Place

Fri, 15 May 2009 11:34:06 -0400

The much-loved Mexican-American lunch counter formerly known as the Little Place closed after 9/11, and in one of downtown’s most inspirational stories has ambitiously expanded into the space next door. Now there’s a high, molded ceiling, funky colander chandeliers, and table service. But nostalgic regulars still park themselves at counter stools to watch the cooks dish up tacos, turkey burritos, and the $8.95 house special: soup, a blintz, a roll, and a brownie. — Rob Patronite and Robin Raisfeld

61 Warren St.
at West Broadway
New York, NY 10007
212-528-3175

Mon-Fri, 9:30am-10pm
Sat-Sun, 9am-4pm

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Quan Sushi

Fri, 15 May 2009 14:13:43 -0400

375 Broome Street
New York NY 10013

2122263235

http://www.yelp.com/biz/quan-sushi-new-york

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Lucy

Mon, 18 May 2009 09:48:02 -0400

35 E 18th St
New York NY 10003

2124755829

http://www.yelp.com/biz/lucy-new-york

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The Pizza Pub

Mon, 25 May 2009 19:45:45 -0400

294 Third Ave.
New York NY 10010

2124778100

http://www.yelp.com/biz/the-pizza-pub-new-york

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Bushwick Gardens

Tue, 26 May 2009 11:27:03 -0400

At Roberta's, farm and table are just a few steps apart.

Roberta's
261 Moore St. (at Bogart St.)
Brooklyn
718-417-1118 or robertaspizza.com

http://tastingtable.com/email/campaign/698.html

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El Almacen

Wed, 27 May 2009 15:19:34 -0400

557 Driggs Ave
Brooklyn NY 11211

7182187284

http://www.yelp.com/biz/el-almacen-brooklyn

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Veloce Pizzeria

Wed, 27 May 2009 15:22:35 -0400

Veloce Pizzeria
103 First Ave., nr. 7th St.
212-777-6677

The pizza craze continues to sweep New York, and though the puffy-rimmed, plate-shaped pizza napoletana seems to be the inspiration of most aspiring pie guys, there is a small contingent dedicated to something a bit less … circular. Call them what you will—Sicilian, grandma, old-fashioned—square slices have their devotees, and their places of worship: L&B Spumoni Gardens; Lazzara’s; and Rizzo’s of Astoria, which celebrates its 50th anniversary on May 30 with 50-cent slices. (Di Fara and Artichoke do well by the square, too, but they’re that rare thing, the ambidextrous pizzeria.) Even Roberta's, the Bushwick upstart, recently introduced a thick, square $3 “Working Man’s Slice.”

And thanks to two East Village gastropreneurs, the square-pie future is looking even brighter. This week, Frederick Twomey reopens his Solex space as Veloce Pizzeria, a Sicilian-inspired partnership with Porchetta’s Sara Jenkins—a fan, as is Twomey, of the versions served at Pinocchio’s in Harvard Square and Adrienne’s downtown. After a fact-finding mission to Palermo, and some dough experimentation, the pair unveil their collaboration: a pizza place, tables aptly outfitted with checked tablecloths, specializing in twelve-inch pan-baked pies. Jenkins is reluctant to call them Sicilian—a style that doesn’t really exist in Sicily, she says, except for the bread-crumb-and-anchovy-garnished sfincione (which she’ll be serving). Jenkins and chef de cuisine, Sebastian Jaramillo, make their dough with Caputo flour and—believe it or not—potatoes, and tops her pies with a drier, pizza-friendly mozzarella made by Lou DiPalo. In addition to pizza, there are meats, cheeses, fritti, salads, gelato, and panna cotta (enriched with ricotta). As at Twomey’s Bar Veloce, wine serves as drink and décor, and slants heavily toward Southern Italy.

Posted by Patricia

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Paris Sandwich Bakery Cafe

Fri, 29 May 2009 10:35:07 -0400

113 Mott St
New York NY 10013

2122267221

http://www.yelp.com/biz/paris-sandwich-bakery-cafe-new-york

Posted by Patricia

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The Diner's Deck

Tue, 02 Jun 2009 09:30:33 -0400

The Manhattan Diner’s Deck® features 52 of our favorite Manhattan dining destinations conveniently stacked into one deck. Serving everything from hamburgers to haute cuisine, the restaurants in this deck are all special places. It's a great Diner's Deck® to use for discovering restaurants, cafes and eateries of every variety in virtually any Manhattan neighborhood.

• Every card features a fun, informative description of a restaurant.
• Every card is a $10 Gift Certificate at the restaurant it describes.

How does the minimum purchase requirement work?

For The Diner’s Deck®: As long as the food portion of your bill is at least $30 before alcohol, tax and tip, a Diner’s Deck® card is valid for $10 off. You can just put the card in the check presenter with the rest of your payment as though it were a $10 bill.

For The Bar & Lounge Deck™: As long as your total bar tab is $30 before tax and tip, a Bar & Lounge Deck ™ card is valid for $10 off.

How many times can I visit an establishment and get my discount?

Just once. After you receive your discount, your card will be returned to you with hole punched out, making it invalid for future redemption. In some cases, an establishment may need to keep the card for their records.

Are there any black out days associated with The Diner's Deck or The Bar & Lounge Deck?

Nope, no black out days. The cards are valid for use 7 days a week, just like money. Check at the top of a card, however, to learn if there are any days an establishment is usually closed.

http://www.cityshuffle.com/

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Honest Tacos

Tue, 02 Jun 2009 12:28:38 -0400

A few blocks from Toloache's soaring ceilings and haute Mexican food, you'll find Tehuitzingo, a little deli with a big secret: some of Manhattan's most authentic (and cheapest) tacos.

Head to the back--past the cases of wrinkly jalapeños and the shelves of canned chipotles--to the little window that looks into a cramped kitchen, where two women tend to a few pots and a griddle to a sporadic soundtrack of norteno music and telenovelas.

The food they turn out is magnificent: quesadillas filled with squash flowers ($2.50), specials like shrimp simmered in salsa verde ($3), and pudgy tortas ($5) overflowing with avocado, lettuce, mayo and toppings like salty chorizo and golden chunks of potato.

Most people, though, come for the tacos ($2 to $3), because all the components show such careful execution. The corn tortillas are cooked enough to banish the grittiness that ruins so many tacos. The meat--especially the carnitas, cecina (chewy bits of salted beef) and crunchy, hacked-up pig's ear--is invariably tasty. And the self-serve salsas offer the right amount of tangy, spicy pop.

A recent dispute with the landlord nearly spoiled the fun, but now everything's cool and the secret lives on.

Tehuitzingo Deli & Grocery
695 10th Ave. (between 47th and 48th sts.)
212-397-5956

Posted by Patricia

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Pho Sure / Baoguette

Fri, 05 Jun 2009 10:09:44 -0400

“A Twist on Soup & Sandwich: Pho Sure Opens Inside the Latest Baoguette”

While some restaurateurs may be tightening their belts, cutting back and closing locations, that's not the case for Michael “Bao” Huynh and his wife Thao Nguyen. The pair have been on a roll of late, opening two successful Baoguette locations (serving fresh overstuffed bahn mi – baguettes with pork terrine, pate, pulled pork, and fresh herbs), and they've just opened a third Baoguette shop, this time in the West Village, that includes a noodle shop -- called Pho Sure -- in the back room.

Featuring dark wooden booths to seat 25, the biggest decorative flourish is the array of exotic add-ons you can choose from in garnishing your bowl of Vietnamese noodles and broth. Pho Sure serves the traditional version with rare beef, brisket, and shin ($8), a spicy beef belly version ($8) and tons of optional add-ons to decorate your big bowl, such as bone marrow ($7), beef tripe ($4), tendon ($4) or a perfectly poached egg ($3). There are also add-ons for the truly pho-curious, like hen caviar (an unhatched chicken egg that’s basically all yolk) for $5, and beef peen (this means what you think it means) for $8. Each option deploys different flavors, textures, and richness. Sounds intriguing. For sure.

Pho Sure
120 Christopher Street
212-929-0877

http://nymag.com/daily/food/2009/05/other_critics_tk_1.html

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New York's top tables for celebrating another candle on the cake

Tue, 09 Jun 2009 15:05:24 -0400

The best tonic for becoming another year older is celebrating with your group at the perfect party spot. But finding the right place shouldn't cause more discomfort than your age, so we've found the best large-party tables for every type of reveler:

• For the Food Groupie: Café Select

• For the Wine Snob: L'Artusi

• For the Meathead: Shake Shack

• For the Romantic: Bobo

• For the Wanderluster: Tía Pol

http://tastingtable.com/calendar/TT_BirthdayTables.pdf

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Super Hot Dog

Wed, 10 Jun 2009 11:58:36 -0400

From the owners of across-the-street Food Fight, Super's peddling gourmet kosher dogs served in custom baked buns and slathered with 10 toppings to create beef-strosities like the Nacho Cheese (tortilla chips, salsa, cheddar) and the Fresh Fruit (fresh fruit slices, blueberry jam). Curiously, the tiny, one-room cafeteria was designed by 1Oak's decorator, and's completely wallpapered with an all-original comic strip called "The Adventures of Super Hot Dog" -- a red-caped wiener who'll save the world from scary fast food, once he's dispatched of his archenemy the Fresh Fruit.

111 MacDougal St
between Minetta Lane and Bleecker
212.375.0700

http://superhotdognyc.com/

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Tia Pol

Wed, 10 Jun 2009 13:17:54 -0400

Tapas on the westside!

http://tiapol.com/

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Bondi Road

Fri, 12 Jun 2009 10:52:57 -0400

153 Rivington St
New York NY 10002

2122535311

http://www.yelp.com/biz/bondi-road-new-york

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Spina

Fri, 12 Jun 2009 10:57:04 -0400

Spina, a rustic new restaurant in the East Village named for the word “thorn” in Italian, and inspired by the rose bushes planted outside.

Chef Roberto Patriarca (ex-I Trulli, Maremma, Felidia), who grew up near Naples, offers a menu of sharable plates like panzerotti with tomato and mozzarella ($6), and little meatballs ($6), Italian salumi and cheeses along with entrees like whole fish ($MP), grilled chicken with baby greens ($15), and steak for two ($50), along with his signature A ‘mpepata e cozze—Neapolitan mussels in peppered white wine broth, for the table ($10).

But the big draw at Spina are the pastas, handmade by I Trulli’s former pasta maker Blanca Rincon, who makes them at the restaurant every day in the dining room, right before your eyes. Once Blanca is done with the pastas (options include tagiolini, pappardelle, malloreddus, gnocchi, cavatelli, and more) they are carted off to the kitchen where chef Patriarca pairs them with sauces like pesto, Bolognese, rabbit ragu, and roasted eggplant with tomato and smoked mozzarella ($13-$15).

To drink, the wine list offers many options under $40, with an emphasis on wine made small batches by boutique wineries from Austria to the US, exploring lesser known regions such as Finger Lakes. Two wine punch cocktails will be served by the glass or pitcher – Bionda (white) and Rossa (red).

The rustic dining room is warm and welcoming with large windows overlooking Avenue B and French doors that open onto the street in warm weather. A rotating series of art installations graces the walls, with a different local artist showcased every month. In June, the featured artist is Wayne Moseley and 10% of the proceeds will be donated to Citymeals-on-Wheels.

175 Avenue B
at East 11th St.
212-253-2250

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Rye Restaurant

Mon, 15 Jun 2009 16:45:08 -0400

http://ryerestaurant.com/

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Vinegar Hill House

Wed, 17 Jun 2009 13:28:52 -0400

Vinegar Hill has long been a hidden destination for Federal-style architecture and cobblestoned streets. Now it's also home to one of Brooklyn's best brunch spots, courtesy of Vinegar Hill House.

This new restaurant has already earned a respectable reputation--and long waits--for chef Jean Adamson's Middle Eastern and Mediterranean-influenced cooking, which she prepares in a wood-burning oven in the back of the Colonial-looking space. But the new weekend brunch service makes Vinegar Hill House the pre-Brooklyn Flea destination, especially when you can grab a table on the sunny patio.

There's always a daily special on hand; recently it was a fragrant, coriander-rubbed skirt steak and eggs ($18). On the main menu, try the ful medames ($9), a modernized version of a popular Egyptian breakfast dish, consisting of smooth, pureed fava beans topped with cucumbers, black olives and lemon.

For a sweeter start, go for the pillow-soft sourdough pancake ($9) covered with velvety ricotta and caramelized bananas. For those imbibing, the Swan Song 2 ($9) takes the standard glass of fresh orange juice and punches it up with applejack and grenadine. And the coffee ($3) is dark, French-press-rich and ever-flowing.

So put on your walking shoes, board the F train and get that side of maple-vinegar-glazed bacon ($5). On this trip, you can stroll it off afterward.

Vinegar Hill House
72 Hudson Ave.
(between Front and Water sts.)
Brooklyn
718-522-1018

http://vinegarhillhouse.com

Posted by Patricia

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Piccola Cucina

Fri, 19 Jun 2009 10:21:52 -0400

When art imitates life. We like to eat it.

Especially when plated by the energetic, ascot-wearing Sicilian chef Philip Guardione (Four Seasons in Milan, Taillevent in Paris). His new, doll house-size Piccola Cucina opens tonight, and he’s preparing modern twists on Italian classics.

An arancino (rice and peas fritter) comes with a taste of gazpacho; savory filet mignon is layered with tomatoes, bread crumbs, mozzarella, and zucchini for a perfect steak Napoleon. Light-as-air gold bar-shaped panna cotta appears alongside a petit bellini fruit cocktail.

The enoteca has an airy cafe feel, hand-painted ceiling, marble tabletops, and Jonathan Adler light fixtures. In one corner, a shiny meat slicer looks longingly at cured meats.

Treat yourself to a nice solo business lunch at the bar. Or thaw afternoon brain freeze with a plate of formaggio and glass of prosecco. Then scrap the rest of the workday for an early dinner.

Piccola Cucina
184 Prince Street
(between Sullivan and Thompson Streets)
New York
(212-625-3200).

Posted by Patricia

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Ignazio's Pizza

Mon, 29 Jun 2009 12:16:13 -0400

Ignazio's, which Sicilian-blooded, Bensonhurst-born Louis Termini recently (and boldly) opened just around the corner from Grimaldi's. Termini has valiantly dubbed his signature pie "The Pizza" ($16)--and with good reason. It's the perfect balance of plum-tomato sauce, fresh mozzarella and Pecorino Romano on a perfectly charred, slightly-thicker-than-thin crust that refuses to flop when you lift a slice.

Those who usually steer clear of hefty Sicilian pizza will be converted: Termini's version ($20) is light and crisp. And his white pie ($17) is equally excellent, as are Estelle's meatballs ($9)--made from his grandmother's recipe--which are served in a cast-iron skillet, simmering in a made-to-order tomato sauce.

Wash it all down with one of the local beers on tap, a New York state wine or a cold glass of Late di Mandorla, a sweet almond-milk digestivo. Take in the view of the Brooklyn and Manhattan bridges and boats cruising on the East River, and revel in the fact that for this stellar pie, you didn't have to wait in line (for now, anyway).

Ignazio's Pizza
4 Water St.
(Between Old Fulton and New Dock sts.)
Brooklyn
718-522-2100

http://ignaziospizza.com

Posted by Patricia

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The Standard Grill

Fri, 31 Jul 2009 11:40:25 -0400

Chef Dan Silverman (formerly of Lever House) abandons the woefully habitual burgers and fries, instead turning a bounty of farm-stand ingredients into comforting seasonal plates. Snack on gratis French Breakfast radishes before savoring a cool haricots verts salad dressed with yogurt, cinnamon and crispy shallots ($9).

Sweet pea ravioli with pistachios and mint ($15) is a light and buttery main dish, though those with heartier appetites should try grill-marked standouts like Sunburst trout with currant-pine-nut relish ($16) and the Berkshire pork chop coated in a spiced-salt crust ($18).

Added value comes in the form of a complimentary side dish; ours have included patatas bravas with smoked-paprika aioli on one visit, baby carrots with tarragon on another.

And take advantage of the restaurant's expansive sidewalk and patio areas: Located under the newly opened High Line, they offer the summer's best seats in town.

The Standard Grill
848 Washington St.
(at W. 13th St.)
212-645-4100

http://www.thestandardgrill.com/

Posted by Patricia

Grab

Bia Garden

Tue, 04 Aug 2009 08:51:18 -0400

The world's long appropriated Germany's greatest inventions -- France, America, and Japan all made bank building cars, and India now totally owns wildly bushy moustaches. Now the Vietnamese are taking the biergarten, at Bia Garden.

From frighteningly prolific BarBao chef/architect Michael Huynh, Bia mashes up Nam's also frighteningly prolific street food with a space and beverage program inspired by Germany's beloved brew hauses, plus a touch of the covert: pass through a minute, subterranean take-out counter, then an industrial steel, peepholed door leading through a walk-in fridge to a tiny dining area rocking walls pastiched with Asian beer ads, then finally to a 50-seat, half-covered, communal table-dominated garden, with exposed brick & beige cinder block walls covered by fruit trees and other flora. The social-minded brew scheme borders on genius, with an all-Asian line-up (Tsingtao, Kingfisher, Tiger, 33, Sapporo, Taj Mahal...) served as six-, 12-, and 24-packs, delivered in ice-filled metal coolers; charges are based on consumption, so...expect to pay for every last one, if you're cool. Meanwhile, suds-friendly grub starts with a roving cart proffering rotating $5 bites, then moves to small dishes like Dum Nem Sausage (duck liver, pine nut, anchovy sauce), BBQ pork hand rolls, and lemongrass/glangal/chili "Shark On Fire"; hungrier hippos can go for Spicy Curry Wild Boar, BBQ Rib on Lamb Belly w/ jalapeno cucumber relish, whole dungeness crab, baked fish, and a spicy cress/red onion/Dijon number called "Shaking Beef" (you'd shake too if everyone were crowding around you with knives).

Bia plans to soft open any day now, but caution that they could be delayed up to a week; they plan to post updates on their Facebook page, showing they've also appropriated Germany's hardest learned lesson, the importance of front-line communication.

154 Orchard St
between Stanton and Rivington
LES
212.780.0010

http://nymag.com/restaurants/openings/58165/

Posted by Patricia

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Bark Hot Dogs

Tue, 04 Aug 2009 09:17:43 -0400

One way Joshua Sharkey and Brandon Gillis, chef-partners of Bark Hot Dogs, intend to distinguish their enterprise from, say, Gray’s Papaya is by the method they’ll use to finish their pork-and-beef wieners. Rather than just turning them over casually on the griddle, they'll baste them like a Peter Luger porterhouse with—get this—housemade smoked lard butter. Another example: making everything from pickles to sauerkraut in-house, and meticulously sourcing the rest from top-notch purveyors. The franks (including an all-beef version) are churned out upstate by a venerable Austrian sausage maker, the beans are of the heirloom variety, and the bacon from S. Wallace Edwards & Sons. Because hot dogs for breakfast—lard-butter-basted or not—can be a tough sell, there’s also a morning menu of homemade biscuits and egg sandwiches. Opens next week.

474 Bergen St.
nr. Flatbush Ave.
Park Slope
718-789-1939

http://barkhotdogs.com/

Posted by Patricia

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Joseph Leonard

Tue, 04 Aug 2009 09:21:35 -0400

Gabriel Stulman, last seen running the front of the house at West Village restaurants Market Table and the Little Owl, hasn’t traveled far to open his first solo project. This week, he unveils Joseph Leonard, a no-reservations “bar with serious food” named in honor of his grandfathers, both of whom appear, along with his investors’ ancestors, in the framed photos that serve as décor. Stulman designed the space himself, prowling flea markets for finds like a high-school clock and an office-building exit sign, modeling a paneled ceiling after a thirties boardroom, and fabricating a bathroom mirror inspired by the one at Montreal’s Joe Beef. Half of the seats are clustered around a central zinc bar, and another two overlook the open kitchen. Chef James McDuffee, late of Bouchon Bakery, has crafted a French-accented American menu that he’ll eventually serve continuously from 8 a.m. through 2 a.m., starting with breakfast (Cheddar biscuits with scrapple and fried egg) and featuring lunch sandwiches like pastrami on rye. For now, it’s dinner only, and current offerings include salt-cod brandade, peach-and-Cheddar salad, and roasted lamb T-bones with pistou and cauliflower gratin—plus a raw bar, and the New York exclusive on Boxed Water Is Better, filtered Minnesota H2O packaged in milk cartons.

170 Waverly Pl.
at Grove St.
646-429-8383

http://www.josephleonard.com/

Posted by Patricia

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Brooklyn Fare

Wed, 05 Aug 2009 12:00:20 -0400

A grocery store in downtown Brooklyn is probably the last place you'd expect to find acclaimed chef César Ramirez, but such is the case at Brooklyn Fare, an independent shop where this David Bouley protégé runs the kitchen--and now hosts one of the most memorable dining experiences found on either side of the Brooklyn Bridge.

On Thursday, Friday and Saturday nights, Ramirez (pictured, left) and his sous-chef, Juan Leon (right), prepare an intimate, five-course dinner for up to 12 people in the grocery's street-front kitchen. For $70, diners can watch their meal being prepared, chat with the chef about cooking and indulge in a complex yet refined meal.

Ramirez's menu changes nightly, but will most likely feature a progression of fish and vegetable dishes. One recent dinner included a sea urchin, grapefruit and caviar canapé; scallops with Japanese squid; monkfish with Bibb lettuce and white-wine sauce; and tomatoes prepared three ways.

The food here is nothing less than exceptional; the environment is nothing more than casual. If you ever wanted to be invited into the home kitchen of a favorite chef and treated to a one-of-a-kind meal, then this may be the next best thing.

Plus, it's BYOB: Like any good guest, just bring a little extra to share with your hosts.

Brooklyn Fare
200 Schermerhorn St. (between Hoyt and Bond sts.)
Brooklyn
718-243-0050

http://brooklynfare.com

Posted by Patricia

Grab

Bar Breton

Mon, 08 Dec 2008 12:56:00 -0500

Fleur de Sel chef Cyril Renaud's new spot. French farmy theme — faux fireplace, communal table...

You may be tempted to call what Cyril Renaud is serving at his new Bar Breton crêpes, but you’d be wrong. These specimens are made, in the style of Renaud’s native Brittany, from buckwheat flour, which qualifies them as galettes. The casual offshoot of Renaud’s elegant Fleur de Sel traffics in galettes for breakfast, and eventually lunch, dinner, and takeout, and stuffs them with ingredients both classic and contemporary. The smoked-salmon version falls into the former camp, while the “Lower East,” an assemblage of fried eggs, chorizo, and cider-infused onions, represents the latter. All may be supplemented with small plates called “niacs,” including a baked potato with oxtail-and-escargot bourguignon, and entrées like a New York strip crusted with bone marrow and shallot confit. A good galette calls for a glass of cider, and Renaud is pouring both French and local varieties.

254 Fifth Avenue
between 28th and 29th Streets
(212-213-4999)

Open for breakfast, lunch and dinner.

http://www.chefpiano.com/bar-breton

Comments

Ice cream carts keep popping up outside neighborhood restaurants. The latest to join the party are crepe-tastic Bar Breton.

Flavors such as Hazelnut, tarragon, butterscotch, vanilla, chocolate, and carrot cake at Breton.

over 2 years ago by Patricia

Bar Breton is a great place. One of the best in the neighborhood.

over 2 years ago by Michael DelGaudio

Posted by Patricia

Grab

Kajitsu

Tue, 11 Aug 2009 11:34:47 -0400

Kajitsu brings Buddhist temple cooking to the East Village

Here, chef Masato Nishihara, an alumnus of one of Kyoto's finest kaiseki restaurants, turns his talents to shojin ryori ("devotion cuisine"), the flesh-free style of Buddhist temple cooking. And while many thoughtful Japanese restaurants in the city bow only to the seasons of Japan, Kajitsu celebrates New York in August.

Nishihara's prix fixe menus ($50 for four courses or $70 for eight)--which change monthly--alternate between austere dishes, like a tangle of real-deal soba noodles (pictured) served with fresh wasabi and an umami-packed dashi sauce, and elaborate ones so artfully presented you'll hesitate before digging in.

The chef suspends peas, okra and other farmers' market goodies in a rectangle of aspic, like some exquisite piece of sea glass, and adds little sprouts called junsai, a summertime delicacy in Japan and a rarity in the United States.

It probably wouldn't surprise you to see grape-size fritters packed with sweet corn next to a mound of perfectly fried slices of zucchini on a plate at Gramercy Tavern. But Nishihara sends the dish eastward with the addition of grated daikon, tempura-battered, house-made nama-fu (a textural cross between mochi and tofu) and a lime cup filled with ponzu sauce.

Once you sample the revelatory flavors and aesthetics of local vegetables done the Japanese way, meat and fish will be the last things on your mind.

414 E. Ninth St.
(between First Ave. and Ave. A)
212-228-4873

http://www.kajitsunyc.com/

Posted by Patricia

Grab

Yerba Buena Perry

Wed, 26 Aug 2009 09:13:34 -0400

Yerba Buena Perry, sister restaurant to Yerba Buena in the East Village, opens.

Chef Julian Medina (Toloache) continues his pan-Latin theme with croquetes de queijo (Brazilian cheesy poofs), lechon (Cuban roasted suckling pig), and Peruvian arepas with coffee-glazed pork belly.

Watermelon fries? That’s just global genius.

The steak program is impressive for a small place: The spot is dry and wet aging its own meats. (Partner Christopher Gilman, a Palm Restaurant vet, has been doing it for years.) Taste the results in parrillada for two — rib eye, NY strip, chorizo, and bone marrow.

And no explosions of tropical colors here. The refined decor is blacks, whites, and tans.

Yerba Buena Perry
1 Perry Street
at Greenwich Avenue
(212-620-0808)

Posted by Patricia

Grab

My Picnick

Fri, 28 Aug 2009 09:59:54 -0400

Picnick, Smoked
Wall St Park, near corner of Wall and Water st; Financial District

From the four-star vets behind Battery Park's Picnick, PS dishes out righteously quality 'que that starts with a 48-72 hour six-chili-brine bath before incredibly going sans rub into a three-wood smoke sauna for upwards of 12 hours; while TBD daily specials may range from prime rib to smoked lobsters, everyday high-end cuts include Kobe beef brisket, pulled heritage pork shoulder, and smoked chicken from Bo Bo Farms, where the most common career ending injury is grisly death.

http://mypicnick.com/index.php

Posted by Patricia

Grab

Five Points

Tue, 08 Sep 2009 12:13:26 -0400

31 Great Jones St.
(between Lafayette St. and the Bowery)
212-253-5700

http://nymag.com/listings/restaurant/five-points/

Posted by Patricia

Grab

Le Zie

Fri, 12 Jun 2009 10:45:45 -0400

172 7th Ave
New York NY 10011

2122068686

http://www.yelp.com/biz/le-zie-new-york

Comments

A Venetian trattoria that turns out some lively dishes at prices that are modest for the quality. It is crowded, though, and can be noisy at peak times.

over 2 years ago by Patricia

Posted by Patricia

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Alcala

Mon, 21 Sep 2009 13:53:39 -0400

342 E 46th St
New York NY 10079

2123701866

http://www.yelp.com/biz/alcala-new-york

Posted by Patricia

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Aburiya Kinnosuke

Mon, 21 Sep 2009 13:54:20 -0400

213 E 45th St
New York NY 10017

2128675454

http://www.yelp.com/biz/aburiya-kinnosuke-new-york

Posted by Patricia

Grab

Kolache Mama

Tue, 22 Sep 2009 09:39:09 -0400

45 E 45th St, at Vanderbilt; Midtown East

Enjoying America's best ethnic cuisine often requires leaving NY -- Minnesota's Norwegians dish out the lutefisk, while Taylor Ham's relegated to New Jersey, where the indigenous population bravely resists real ham. Taste Czech America without the road trip, at Kolache Mama, opening September 30th.

From a Houston native inspired by the eponymous delicacies found in Czech enclaves around the country, Kolache's whipping up an awesome array of said stuffed pastries, whose role in Eastern Europe as a sweet dessert was expanded to include proteins & veggies by immigrants excited to try new things, as long as they were entombed in a flaky crust. The slightly sweet dough's stuffed prior to baking with unique fillings from breakfast steez (egg & cheese w/ bacon or sausage, etc) to cased meats (Ruffino Brother's garlic sausage, jalapeno-cheddar links, Hebrew National franks w/ optional mustard & 'kraut); more elaborate creations include the Pizza Works (sausage/ 'roni/ shrooms/ peppers/ onions/ tomato sauce), the Reuben (stuff that's in a Reuben), and the roast beef/ grilled onions/ peppers/ provolone Italian Beef, whose vehement hand gesticulations make it nearly impossible to eat. On the vegetable tip, there's baby spinach accompanied by garlic, dill, feta and olives; a hummus/tabbouleh/tzatziki piece topped with sriracha; mashed potatoes with butter, cheddar, sour cream, & chives; and tomatoes and mozz w/ garlic, olive oil, and basil chiffonade -- a flavor that narrowly lost out to Meatball 'Splosion during rigorous Hot Pocket focus grouping.

In keeping with Euro-kolache tradition, sweeter varieties include honey cream cheese topped with streusel, chocolate ganache, cherry compote crumble, and even a lemon-butter curd attributed to Britain -- if they keep going this direction, soon you may not have to cross the ocean to choke down spotted dick.

http://www.thrillist.com/links/87906

Posted by Patricia

Grab

Hellenic cuisine

Wed, 23 Sep 2009 12:09:24 -0400

It happened to Mexican and Indian food. Now Greek cuisine is shaking off its middling associations, thanks to a handful of chefs who are merging the country's ancient flavors with modern techniques.

Chicago
Taxim chef David Schneider is as adept at highlighting underrepresented regional specialties as he is at reinterpreting Greek classics. For his gyros (pictured), he brushes duck with a pomegranate glaze, and his spanakopita--assembled with house-made phyllo and feta--changes with the seasons: Right now it revolves around wild leeks and dill. 1558 N. Milwaukee Ave.; 773-252-1558 or taximchicago.com

New York
There is one titan of contemporary Greek cuisine in this city, and his name is Michael Psilakis. His new venture, Gus & Gabriel, might be a gastropub, but the core of his mini empire is wholly Hellenic. Those hankering for rustic dishes should try Kefi, where sweetbreads and meatballs mingle on the menu. At his fancier Anthos, smoked octopus is served with lemon confit and olive oil-poached chicken is dressed with feta fondue. Bonus: At the newish Anthos Upstairs, wallet-friendly nouveau Greek is always on the menu. Gus & Gabriel, 222 W. 79th St.; 212-362-7470. Kefi, 505 Columbus Ave.; 212-873-0200 or kefirestaurant.com. Anthos, 36 W. 52nd St.; 212-582-6900 or anthosnyc.com

Los Gatos, California
Throw an Aureole alum into the kitchen of a high-end Greek establishment, and the cuisine is bound to be eye-opening. At Dio Deka, chef Salvatore Calisi pairs Champagne-poached shrimp with melon, mint and Epirus feta; and props braised lamb shanks on sweet-corn risotto and Brussels sprouts. 210 E. Main St.; 408-354-7700 or diodeka.com

Portland, Maine
Emilitsa was receiving plenty of acclaim before it was nominated for a James Beard Award this year; now the buzz for this restaurant's refined menu has reached a whole new decibel level. For that, blame such new-guard dishes as sautéed chicken livers with balsamic-vinegar beurre blanc and pan-seared, phyllo-wrapped rabbit stuffed with caramelized fennel. 547 Congress St.; 207-221-0245 or emilitsa.com

Posted by Patricia

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May Chan Ramen

Tue, 29 Sep 2009 12:14:17 -0400

We learn from Chopsticks NY about May Chan Ramen, 119 2nd [7th/St. Marks] 212.982.4285, notable for serving not only Japanese ramen but Korean-style ramen, too. Chopsticks says their namesake dish is "is made with seafood and miso broth that has a thick, dense texture packed with flavor from being slow cooked for days."

Ramen / Japanese / Korean

119 2nd Ave. (bet. 7th St. & St. Marks Pl.), New York, NY 10003
TEL: 212-982-4285 Mon-Thu: 11:30am-4:30pm 5pm-11:45pm
Fri: 11:30am-4:30 5pm-1:45am Sat: 5pm-1:45am Sun: 5pm-11:45pm

Comments

With so many ramen places popping up around the city, it’s starting to get hard to choose where to go, but that’s the beauty of ramen. Every place has their own added touch that makes their ramen unique, making it a fun dish to go eat. May Chan Ramen is one of the more unique ramen noodle places that opened recently, serving up both standard Japanese ramen and spicy Korean-style ramen using Asian herbs such as Ginseng, that has properties like recharging your energy and help reduce cholesterol. Their signature dish, May Chan Ramen ($12) is made with seafood and miso broth that has a thick, dense texture packed with flavor from being slow cooked for days. Toppings include crab, clam, egg, sliced pork, and others making it a hearty bowl. There are many other kinds of ramen in addition to their signature dish, and some of them come in half portions ($4~$6). Other dishes besides ramen offered at May Chan include Hiroshimayaki (Japanese pancake Hiroshima style) and Sobameshi (fried rice & egg noodle), both specialties from the Kansai region. Lunch-set with mini bowls of ramen and Chahan (fried rice) from $8~$9.50 is a great deal, and the combination of the set changes daily.

over 2 years ago by Patricia

Posted by Patricia

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Ramen Setagaya

Tue, 29 Sep 2009 12:23:19 -0400

90 University Place
New York NY 10003

2122291489

http://www.yelp.com/biz/ramen-setagaya-new-york-4

Comments

Mon-Thurs noon-3:30 pm, 4:30-11:30 pm,
Fri-Sat noon-3:30 pm, 4:30 pm-midnight

over 2 years ago by Patricia

Posted by Patricia

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Moustache Pitza

Tue, 03 Nov 2009 12:03:51 -0500

WEST VILLAGE
90 Bedford St. (between Grove & Barrow streets)
tel: 212.229.2220

EAST VILLAGE
265 E. 10th (between 1st & Ave A)
212.228.2022

Cuisine: Middle Eastern
Average entree: $11
Sacha Baron Cohen got an ex-Israeli Mossad officer and a Palestinian politican to agree that setting aside Hamas, hummus is a good thing. If there's a place for cross-cultural bonhomie, it might just be Moustache, the unpretentious East Village restaurant (with additional locations in the West Village and East Harlem) that serves a hummus that could foster an harmonic convergence. Also: falafel, grilled lamb ribs, and several delicious 'pitzas'.

Cash only.

http://www.moustachepitza.com/moustachepitza_east_harlem....

Posted by Patricia

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Angelica Kitchen

Tue, 03 Nov 2009 12:06:05 -0500

300 E. 12th (at 2nd Avenue)
212.228.2909

Cuisine: Vegan
Average entree: $12
At one time, Angelica's Berkeley mindset might have seemed outré but a lot has changed since they first opened in 1976 – especially the rest of us and our awareness of things like sustainable agriculture. No on animal products, eggs, refined sugar, and dairy, yes to lots of flavor anyway.

Cash only.

http://www.angelicakitchen.com/

Posted by Patricia

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The Redhead

Wed, 04 Nov 2009 11:37:21 -0500

At some point, The Redhead may have been your neighborhood secret, but that's no longer the case.

One dish alone--fried chicken--pulled chef Meg Grace into the spotlight.

The Redhead succeeds with inventive, eggy aplomb. The only overlap on the menus is the roasted chicken with mushrooms and wild rice and bacon waffles ($16), which is entirely deserving of reprise and reinforces Grace's deft talent with poultry.

In her rendition of biscuits and gravy ($14), cakey buttermilk biscuits carry on with a thick slice of country ham and a poached egg, which Grace then douses with redeye gravy (so named for its key ingredient, a shot of coffee). It's the type of sweet-salty combination on which she's made her name.

But perhaps our favorite dish--and the perfect way to end your meal--is the gooey, pull-apart Monkey Bread ($5) topped with caramelized bananas (pictured; click here to download the recipe).

And like the fried chicken, this brunch won't stay a secret for long.

349 E. 13th St.
(between First and Second aves.)
212-533-6212

http://theredheadnyc.com

Posted by Patricia

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Mermaid Oyster Bar

Wed, 18 Nov 2009 10:33:07 -0500

79 MacDougal Street, New York City

212.260.0100

The third branch in the school of Mermaid fish shacks opens this week, in the space previously occupied by Smith’s. Gone are that South Village restaurant’s popular grilled-cheese nights and chicken dinner for two, as well as its cozy back bar, which has been transplanted to the front of the long, narrow space. But fans of the Mermaid Inn will find its signature $26 lobster sandwich and Old Bay fries, plus sixteen kinds of oysters, from $1.75 Long Island Blue Points to $2.75 Oregon Kumamotos. Chef Laurence Edelman rounds out the seafaring menu with lobster bisque, tagliatelle fra diavolo, and soft-corn-tortilla tacos filled with shrimp, chorizo, or fried tilapia.

Menu: http://www.thrillist.com/po...

http://themermaidnyc.com

Comments

Note : The map on this is not correct.

about 2 years ago by Patricia

Posted by Patricia

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Sweet Revenge

Wed, 18 Nov 2009 15:15:56 -0500

62 Carmine Street, NY 10014

212.242.2240

woo them with a glass of champagne and a peanut butter/chocolate cupcake. Perfect mix of cupcake bakery and date spot.

http://www.sweetrevengenyc.com/

Posted by Patricia

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Pancakes go Dutch

Tue, 08 Dec 2009 12:35:34 -0500

This year, New York has expressed its admiration for its Dutch roots by celebrating everything from bicycles to markets. But our favorite way to pay homage to the Netherlands: pancakes.

Numerous styles of the breakfast treat, from the German-style pfannkuchen to the true Dutch pannekoek, are appearing all over town.

Prune It’s not just the Bloody Marys that draw in a brunch crowd: Prune’s skillet-toasted sweet cake is the stuff of dreams, its crispy exterior hiding a fluffy, blueberry-studded core. 54 E. First St. (between First and Second aves.); 212-677-6221 or prunerestaurant.com

Resto Though the restaurant is best known for its porky provisions and esoteric beer list, Resto’s sweetly named Dutch Baby warrants a morning visit. The whipped batter renders a craggy lip and soft, sunken middle--the perfect vessel for lemon juice and powdered sugar. And just because it’s breakfast, that doesn’t mean you can’t order a beer, too. 111 E. 29th St. (at Park Ave.); 212-685-5585 or restonyc.com

Roebling Tea Room This pannekoek-like creation (pictured) is a flapjack on steroids. Expansive, pleasantly spongy and sweetened with jewel-colored pears and apples, the whole thing is topped with a creamy dollop of spiced butter; ask for a side of apple butter and a slice of lemon as well. 143 Roebling St. (at Driggs Ave.) Brooklyn; 718-963-0760 or roeblingtearoom.com

Sullivan Diner Head to this West Village mainstay for its at-any-hour version of Dutch pancakes. More thick crepe than cake, these plate-covering confections come in savory combinations like maple and bacon or goat cheese with dried tomatoes and spinach. 169 Sullivan St. (at MacDougal St.); 212-228-6091 or sullivandiner.com

Posted by Patricia

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Blue Gans

Tue, 15 Dec 2009 10:14:58 -0500

139 Duane St., New York, NY 10013

212-571-8880

Austro-American in TriBeca

http://kg-ny.com/

Posted by Patricia

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Güllüoglu Baklava & Cafe

Wed, 30 Dec 2009 09:26:54 -0500

982 Second Ave. (at 52nd St.), New York

212-813-0500

Midtown's source for amazing baklava.

There are more than a dozen varieties of baklava on hand--including versions stuffed with walnuts, chestnuts and hazelnuts--and kandeyifa, shredded phyllo with pistachios inside. Our favorite is the visneli, filled with sour cherries.

http://gulluoglubaklava.com

Posted by Patricia

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Queens reawakens our Thai food romance

Wed, 30 Dec 2009 09:38:10 -0500

Thai food often suffers from delivery-menu ennui; once lively dishes become deadened in Styrofoam to-go boxes.

Fortunately, thanks to a few restaurants that are restoring our favorite dishes to their original glory, Queens serves as our Thai food savior.

Here's where to go on your next Thai tour:

Arunee At this Jackson Heights eatery, stick with the seafood: Sweet shrimp and chunks of avocado bob like toy boats in a tub of tangy Massaman curry ($10), and the whole fish ($12), fried and dressed simply in a chile-garlic sauce, is a sensory awakening. Cap your meal off with ice cream featuring stinky, sweet durian fruit ($4). 37-68 79th St. (near Roosevelt Ave.); 718-205-5559

Chao Thai It's common for Thai restaurants to tone down the spice level for certain (read: English-speaking) clientele. Not so at this Elmhurst spot, where even a papaya and long bean salad ($8) packs heavy heat. Common dishes like tom ka gai (coconut chicken soup; $9) and pad cee eiw (stir-fried noodles; $7.50) also get fresh, elevated makeovers here. Note that Chao Thai is BYOB, so pick up some cold beer on the way. 85-03 Whitney Ave. (at Broadway); 718-424-4999

Sripraphai Even after expanding from seven to 70 seats, this boisterous Woodside restaurant (pictured) remains perpetually packed. The massive binder-bound menu takes some time to get through, so curb your appetite by ordering the crispy watercress salad with shrimp, chicken and squid ($9.50) while you look it over. 64-13 39th Ave. (between 64th and 65th sts.); 718-899-9599 or sripraphairestaurant.com

Zabb Zabb Intense flavors and the absence of coconut milk are the calling cards of dishes from Isaan, Thailand's northeast province. They're on the menu at this late-night rarity in Jackson Heights, where the Thai sausage ($7) and curry puffs ($5) are best enjoyed during a post-bar pit stop. 71-28 Roosevelt Ave. (at 72nd St.); 718-426-7992 or zabb-zabb.com

http://maps.google.com/maps/ms?hl=en&ie=UTF8&msa=0&msid=1...

Posted by Patricia

Grab

Kyo Ya

Mon, 11 May 2009 09:42:24 -0400

94 E. 7th St.
nr. First Ave.
New York, NY 10009

Tue-Sat, 5:30pm-11:30pm;
Sun, 5:30pm-10:30pm; Mon, closed
phone 212-982-4140

The restaurants in what could be called the East Village’s Little Tokyo typically stick to modest grub (ramen, yakitori, and other fun food sold in izakayas). Kyo Ya, however, offers a glimpse of kaiseki, the intricate Japanese meal originally served during a formal Japanese tea ceremony. Even if you don’t spring for the $120-plus tasting menu—which requires two-days notice—you can try plenty of the cuisine’s complex and occasionally esoteric dishes here a la carte. Delicate monkfish liver, often described as foie gras of the sea, lies in an umami-rich dashi-based sauce; sweet, faintly peppery grated daikon brightens the liver’s richness. An order of bozushi (a type of pressed sushi) presents rectangles of tangy rice, each topped by a sweet, buttery slice of marinated mackerel. The setting—an elegant union of handsome woods, soft lighting, and minimalist flora—echoes the meticulous arrangement of the food. Still, the neighborhood and the young crowd make Kyo Ya feel more easygoing than formal.
— JJ Goode

Posted by Patricia

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Dell' Anima

Wed, 06 Jan 2010 09:42:12 -0500

38 Eigth Avenue, New York, NY 10014

212-366-6633

wonderful Italian food.

http://dellanima.com/

Posted by Patricia

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Juice Generation

Tue, 12 Jan 2010 09:21:16 -0500

171 West 4th Street, New York, NY 10014

212-242-0440

Fresh squeezed juices

http://www.juicegeneration.com/

Posted by Patricia

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Choptank

Tue, 12 Jan 2010 10:34:49 -0500

308-310 Bleecker Street, New York

212-675-2009

College pals turned business partners Josh Morgan and Robert Werhane (past projects: Dell’anima, L’Artusi) know what floats our boat: Today they open Choptank, an unpretentious seafood spot named for the Maryland river near where the lads grew up, featuring chef Matthew Schaefer’s (Le Bernardin, The Mermaid Inn) affordable aquatic-centric fare.

We’ll be getting handsy with peel ’n’ eat shrimp, fried chicken with black pepper honey and cabbage slaw, and pan-roasted striped bass with thick chips and malt vinegar.

Come find us at one of the bars (full raw or regular) or on the patio out back with pitchers of craft beer and bushels of blue crabs — in summer, that is. We’ll describe our fad-dodging good time on a postcard and tack it to the cork wall.

Posted by Patricia

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Cascabel

Tue, 12 Jan 2010 12:29:07 -0500

1542 Second Ave. , New York

212-717-7800

This three-month-old restaurant pays homage to two things: authentic Mexican food and lucha libre, the high-flying sport of Mexican wrestling.

Brightly colored luchador masks and black-and-white photos hang from the walls of this 35-seat, counter-service spot where chef-partner Todd Mitgang flaunts his chile obsession (the taqueria is named after a Mexican cherry pepper) and devotion to handcrafted dishes like heritage pork-belly chorizo ($5) and extra-creamy, made-to-order guacamole ($7).

Eight different fillings are on offer for the tacos ($7.50 for two); they include slow-roasted Berkshire pork shoulder, braised veal tongue drizzled with garlic oil, and wild shrimp in a tangy marinade of sunflower oil, shaved garlic and pasilla chiles.

Also worth your attention are the supersavory gorditas con puerco ($6). The secret to their deliciousness: braised pork belly is pureed with honey, orange juice, chipotle and morita chiles, then sandwiched between tortillas made with lard. Mitgang first sears, then deep-fries the gorditas, so they're both crispy and airy when they arrive at your table, which might be located under a life-size luchador mural.

Negro Modelo on tap nearly makes up for the lack of a full bar license; it should arrive by early February and fix Cascabel's only weak link: a great margarita.

http://nyctacos.com

Posted by Patricia

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Novitá

Wed, 10 Feb 2010 11:43:10 -0500

102 East 22nd St, New York NY

212-677-2222

Great Italian place. Hidden trasure with amazing pasta.

RECOMMENDED DISHES Funghi misti, melanzane alla parmigiana, asparagi gratinati, pastas, rollatino di pollo, veal Milanese, mille foglie.

http://www.novitanyc.com/

Posted by Patricia

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Village Tart

Tue, 16 Feb 2010 11:54:02 -0500

86 Kenmare St, NYC

212-226-4980

The new café (and soon-to-open wine bar) from star pastry chef Pichet Ong. The environs recall a Viennese café, and the counter displays an array of tarts both sweet and savory: Make the tough choice between a dense chocolate-Nutella tart and a tangy-sweet grapefruit and frangipane number.

http://villagetart.com/

Posted by Patricia

Grab

Baohaus NYC

Mon, 15 Mar 2010 11:41:17 -0400

Choose from the Chairman Bao (pictured; $4), made with Niman Ranch pork belly; the Haus Bao ($4.50) with all-natural Angus skirt steak; or the Uncle Jesse ($3.50), which features pan-fried tofu.

Each bun is dressed with "Haus Relish"--made with pickled mustard greens from nearby Pickle Guys--along with a sprinkle of cilantro and a dusting of crushed peanuts from Huang's secret Chinatown source.

On weekdays he offers a stewlike beef noodle soup ($6.50) fragrant with Sichuan peppercorns and a smoky peanut base. He's also teamed up with LES newcomer Stuffed Artisan Cannolis to produce a Baohaus-bespoke treat ($2) that oozes a boozy filling flavored with moutai, a sorghum-based Chinese liquor.

Baohaus
137 Rivington St.
(between Norfolk and Suffolk sts.)
646-684-3835

http://www.baohausnyc.com/menu

Posted by Patricia

Grab

Blossom Vegan Restaurant

Fri, 12 Jun 2009 10:44:50 -0400

187 9th Ave
New York NY 10011

2126271144

http://www.yelp.com/biz/blossom-vegan-restaurant-new-york

Comments

Non-vegans should check their trepidation at the door—they'll get plenty of flavor along with their healthy food, as well as a full list of organic wines and beers.

over 2 years ago by Patricia

Posted by Patricia

Grab

Ovest Pizzoteca

Mon, 22 Mar 2010 16:29:06 -0400

Ovest Pizzoteca 513 West 27th Street New York, NY 10001

Coined Luzzo's West, definitely need to check this out.

http://slice.seriouseats.co...

http://www.ovestnyc.com/

Posted by Patricia

Grab

Socarrat

Mon, 22 Mar 2010 16:30:50 -0400

259 W 19th St New York, NY 10011-4019

212-462-1000

Paella bar in Chelsea.

http://socarratpaellabar.com

Posted by Patricia

Grab

Royal Siam Thai Cuisine

Fri, 12 Jun 2009 10:46:28 -0400

240 8th Ave
New York NY 10011

2127411732

http://www.yelp.com/biz/royal-siam-thai-cuisine-new-york

Comments

Are there more adventurous Thai places in the city? Sure. We eat so often at RS though, because we know we'll get solid turns on the curries we love, as well as one of the better Pad Thais in town.

over 2 years ago by Patricia

Posted by Patricia

Grab

Tipsy Parson Restaurant

Wed, 28 Oct 2009 11:20:15 -0400

156 9th Avenue
bt 19th & 20th Sts
New York, NY 10011
212-620-4545

Couplets are our favorite kind of verse.

Doesn’t this sound like poetry: Charming twosome (a fine pair themselves) behind Little Giant open second endeavor today in Chelsea?

Tipsy Parson has all the Southern gentility a neighborhood could hope for. Two rooms serve dueling moods. A sunny parlor hosts oyster service and a charcuterie bar stocking all-Southern cheeses. Shelves are full of mementos (lucky horseshoe, vintage typewriter), bar snacks are plentiful (cheese curds, pickled shrimp, hush puppies), and a slushie machine churns out Concord grape juleps.

An antique church pew gives an air of Old Savannah. In the dining room, expect perfect pairings from brunch (choose-your-own-adventure pancakes and bourbon-glazed sausages) to dinner (chicken and dumplings, duck and roasted grapes).

The smell of slow-roasted buttery goodness fills in where words cannot.

Comments

Mon.-Thurs., 7:30 a.m.-11 p.m.; Fri., 7:30 a.m.-midnight; Sat., 10 a.m.-midnight; Sun., 10 a.m.-10 p.m.

over 2 years ago by Patricia

Posted by Patricia

Grab

Cookshop

Wed, 05 Aug 2009 09:24:30 -0400

Ice cream carts keep popping up outside neighborhood restaurants. The latest to join the party is farmy Cookshop.

And such flavors. Vanilla bean, market strawberry, chocolate cookie dough, apricot frozen yogurt, melon sorbet, and seasonal others at Cookshop.

Cookshop
156 Tenth Avenue
at 20th Street
(212-924-4440)

http://www.cookshopny.com/000_home/000home.htm

Posted by Patricia

Grab

Izakaya Ten

Mon, 22 Mar 2010 16:34:55 -0400

207 10th Ave
New York NY 10079

2126277777

Amazing Japanese place in Chelsea with incredible shrimp tempura rolls.

http://www.yelp.com/biz/izakaya-ten-new-york

Posted by Patricia

Grab

Bombay Talkie

Mon, 22 Mar 2010 16:49:43 -0400

189 9th Ave, New York NY10011

(212) 242-1900

Indian Food

http://www.bombaytalkie.com

Posted by Patricia

Grab

Billy's Bakery

Mon, 22 Mar 2010 16:51:51 -0400

184 9th Ave, New York NY10011 40.745325 -74.001845

(212) 647-9956

Bakery. Amazing cupcakes and desserts.
No Delivery.

http://www.billysbakerynyc.com

Posted by Patricia

Grab

Chelsea Square Restaurant

Mon, 22 Mar 2010 16:57:41 -0400

368 W 23rd St, New York NY10011

(212) 691-5400

Delivery, 24 hours. Extensive menu.

http://www.menupages.com/restaurants/chelsea-square-resta...

Posted by Patricia

Grab

Chelsea Thai

Mon, 22 Mar 2010 17:01:32 -0400

75 9th Ave, New York NY10011

(212) 924-2999

http://www.menupages.com/restaurants/chelsea-thai/menu

Posted by Patricia

Grab

Empire Diner

Mon, 22 Mar 2010 17:07:24 -0400

210 10th Ave, New York NY10011 40.747127 -74.004436

(212) 243-2736

Diner. Delivery. Cash Only

http://www.empire-diner.com

Comments

So sad that this place closed.

11 months ago by Michael DelGaudio

Posted by Patricia

Grab

Grand Sichuan International

Mon, 22 Mar 2010 17:14:21 -0400

229 9th Ave, New York NY10001

(212) 620-5200

good food. alot of food. extensive menu.

http://www.thegrandsichuan.com/?page_id=40

Posted by Patricia

Grab

Kiku Sushi

Mon, 22 Mar 2010 17:17:52 -0400

235 9th Ave.
New York NY 10001

2126273660

http://www.yelp.com/biz/kiku-sushi-new-york

Comments

good sushi. have went a few times.

almost 2 years ago by Patricia

Posted by Patricia

Grab

Klee Brasserie

Tue, 05 May 2009 14:53:49 -0400

200 Ninth Avenue
New York NY 10011

2126338033

http://www.yelp.com/biz/klee-brasserie-new-york

Comments

Austrian Food

almost 2 years ago by Patricia

Posted by Patricia

Grab

Patsy's Pizzeria - Chelsea

Mon, 22 Mar 2010 17:24:45 -0400

318 W 23rd St, New York NY10011

(646) 486-7400

reliable good Pizza.

http://www.patsyspizzeriany.com

Posted by Patricia

Grab

abc kitchen nyc

Fri, 26 Mar 2010 10:38:40 -0400

35 E. 18th St. New York, NY

212-475-5829

If Jean-Georges Vongerichten wanted to keep up with the sustainability trend, he should have opened ABC Kitchen years ago, when local farms and Greenmarket-gathered ingredients were just gaining traction.

But ABC opened last week, and the local farms and purveyors it touts are now recognized by any savvy diner. With Gramercy Tavern and Craft nearby, it's hard to imagine that the ABC team thinks of themselves as pioneers.

Perhaps, though, that is the point. The sustainable qualities of the restaurant seep into every aspect of its operation: the bar's coasters (squares of corrugated cardboard) that cushion cocktails like a semi-savory basil daiquiri ($11); the largely biodynamic-wine list; the eco-friendly cleaning supplies. This holistic integration eschews any notion of passing fad.

And chef Dan Kluger ensures that the food is just as enduring. The winter's menus have been filled with root vegetables and braises; his offerings, shot through with bright, clean flavors, serve as a paean to spring.

Highlights include a roasted carrot and avocado salad fragrant with cumin, turmeric and citrus ($12) and a whole-wheat pizza ($13) piled with spinach leaves, basil, dill and tart goat's-milk feta. And the perfectly flaky flesh of black sea bass ($25) is sheathed beneath a crisp, chile-rubbed skin.

Here's to a new tradition.

http://abckitchennyc.net

Posted by Patricia

Grab

Dressler

Sun, 28 Mar 2010 14:22:01 -0400

149 Broadway, Brooklyn NY 11211

718-384-6343

Wonderful food. Great decor.

http://www.dresslernyc.com/

Posted by Patricia

Grab

Il Molino

Sun, 11 Apr 2010 19:46:06 -0400

86 West 3rd Street, New York, New York 10012

212.673.3783

Focusing on the cuisine of the Abruzzi region, Il Mulino is among New York's very best Italian restaurants. There's no big secret here, just the best ingredients (veal and shellfish are standouts) prepared with gutsy, garlicky, spicy sauces. Il Mulino is Old World in every way, from the solicitous but somewhat gruff service to the unfortunately cavalier attitude towards reservations (the phone is rarely answered and dinner reservations are typically honored late). Pace yourself, lest you fill up on the free snacks that arrive before the meal. — Steven A. Shaw (NY Magazine)

http://www.ilmulino.com/

Comments

this place came highly recommended to me by a friend Adam

almost 2 years ago by Patricia

Posted by Patricia

Grab

Hecho en Dumbo

Tue, 20 Apr 2010 13:00:11 -0400

354 Bowery
(between Great Jones and E. Fourth sts.)
212-937-4245

It's not just since Hecho en Dumbo moved across the bridge that we've thought of the restaurant's name as a misnomer. Even when it functioned as a pop-up in Brooklyn, the Mexican menu always seemed too authentic (read: good) to tout the neighborhood in its name.

And it is maintaining that reputation in its new (permanent) home on the Bowery. Headed by chef Danny Mena, a graduate of the kitchen at The Modern and a native of Mexico, Hecho has a menu that offers a tour through some of the country's best flavors.

Start with the antojitos: In a series of two-bite tacos, handmade tortillas envelop fillings like Berkshire pork and spicy, roasted poblanos melting in Queso Chihuahua ($8). Also try the sopes, which serve as rafts for strips of nopal (cooked cactus) in chile cream and housemade chorizo.

For your main course, opt for the house specials, which channel the contemporary cuisine of Mexico City. Guinea-hen leg and lamb shank barbacoa are prepared in the classic, slow-cooked fashion, but they part ways over sauce loyalties: The former is covered with rich Oaxacan mole ($16), while the latter is served in consommé scented with avocado leaf, chickpeas and tomatillo ($16).

Given its propensity for achieving quick success (regardless of borough), the restaurant has been packed nightly, but a mezcal-based mojito at the bar will help pass the time while you wait for your table.

http://tastingtable.com/ent...

http://hechoendumbo.com

Posted by Patricia

Grab

Sigmund Pretzelshop

Wed, 21 Apr 2010 11:14:25 -0400

29 Aveune B, New York, NY

646-410-0333

The Wanko, a stoner-size peanut butter confection studded with chocolate chunks and hard pretzels ($3) hits the salty-sweet nail on the head. And it’s just one of the many toothsome morsels from Sigmund Pretzelshop’s oven that will be available on Saturday and Sunday, at the highly anticipated opening of the Hester Street Fair. (They’ll be joined by some of our favorite fashion and food vendors: Wanderlust Vintage, Gargyle, The Meatball Shop, Luke’s Lobster, Brown Cafe, and Mile End.)

In the shop, owner Lina Kulchinsky, formerly a pastry cook at Bouley and Danube, elevates the rustic carb to new heights by offering pretzel sandwiches, tongue-twisting flavors (jalapeno cheddar, Gruyere paprika, caramel pecan), and free house-made sauces (beet horseradish mayo, wholegrain mustard, herb goat cheese). Also worthy of an ogle: the ludicrous pizza-size Uber pretzels (by special order).

On weekends, Kulchinsky performs overnight baking sessions, donning her head kerchief at midnight and churning out delicious treats through the night.

http://www.sigmundnyc.com/

Posted by Patricia

Grab

Recette

Thu, 22 Apr 2010 16:19:47 -0400

328 West 12th Street, New York, NY 10014

212-414-3000

http://www.recettenyc.com/

Posted by Patricia

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L'ecole

Mon, 17 May 2010 23:39:03 -0400

462 Broadway, NYC 10013

212.219.3300

http://www.frenchculinary.com/lecole/index.html

Posted by Patricia

Grab

Eleven Madison Park

Mon, 17 May 2010 23:29:27 -0400

11 Madison Avenue, NYC 10010

212.889.0905

http://www.elevenmadisonpark.com/

Posted by Patricia

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Terrace 5 at MOMA

Mon, 17 May 2010 23:23:18 -0400

11 West 53 Street, New York, NY 10019-5497

(212) 708-9400

http://www.momacafes.com/t5/t5.html

Posted by Patricia

Grab

Rouge Tomate

Mon, 17 May 2010 23:15:21 -0400

10 East 60th Street, New York, NY 10022

646.237.8977

http://www.rougetomatenyc.com/

Posted by Patricia

Grab

Artisanal

Mon, 17 May 2010 23:08:46 -0400

2 Park Avenue, New York, NY 10016

212.725.8585

http://www.artisanalbistro.com/

Posted by Patricia

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Felidia

Mon, 17 May 2010 23:26:21 -0400

243 East 58th Street, New York, NY 10022

(212) 758.1479

http://www.felidia-nyc.com/

Posted by Patricia

Grab

Seasonal

Mon, 17 May 2010 23:18:28 -0400

132 West 58th Street, NYC 10019

212.957.5550

http://www.seasonalnyc.com/

Posted by Patricia

Grab

Centrico

Mon, 17 May 2010 23:11:37 -0400

211 West Broadway, New York, NY 10013

212.431.0700

http://www.myriadrestaurantgroup.com/centrico/index.html

Posted by Patricia

Grab

YB&Co.

Mon, 17 May 2010 23:33:17 -0400

One Perry Street, NYC 10014

917-543-5055

http://www.ybnyc.com/media/yerbabuena.html

Posted by Patricia

Grab

Catch of the Day @ Citi Field

Tue, 25 May 2010 12:49:58 -0400

David Pasternack is best known for the seafood magic he produces at Esca (Mario Batali and Joe Bastianich's Italian seafood mainstay). But Pasternack has found a second home at an unlikely venue: Citi Field. At his seafood stand, Catch of the Day, Pasternack serves Mets fans a selection of Long Island classics like clam chowder and, of course, a lobster roll. The sandwich, served in a toasted split bun, is made with fresh lobster mixed with celery, lemon and spices.

Catch of the Day
Citi Field
Roosevelt Ave. (at 126th St.)
Queens
718-507-8499

Posted by Patricia

Grab

Red Hook Lobster Pound

Tue, 25 May 2010 12:51:40 -0400

Since Red Hook Lobster Pound opened last summer, Brooklynites have been lining up to get their hands on an authentic taste of Maine, minus the road trip. At their Red Hook storefront (and the Brooklyn Flea), owners Susan Povich and Ralph Gorham serve what is arguably the city's most authentic lobster roll--at least for New England purists (click here to see their recipe). The Lobster Pound's iteration features just-caught Maine lobster and a barely there homemade mayonnaise dressing served in a J.J. Nissen bun (the iconic top-loading type). For butter lovers, the Pound also serves a "Connecticut-style" roll, made sans mayo.

Red Hook Lobster Pound
284 Van Brunt St. (between Verona St. and Visitation Pl.)
Brooklyn
646-326-7650

http://redhooklobsterpound.com

Posted by Patricia

Grab

Ditch Plains

Tue, 25 May 2010 12:52:42 -0400

Marc Murphy's stylish West Village fish shack channels the beachy spirit of Montauk all year-round. The kitchen serves summer classics like crispy clam strips, as well as creative comfort food like hot dogs smothered in creamy mac and cheese (trust us, it works). But the real showstopper is Murphy's lobster roll, a classic New England rendition consisting of poached lobster meat mixed with garlic aioli, tarragon, parsley, scallions, celery and Old Bay. It's served on a buttered and grilled potato roll with house-made sweet-potato chips.

Ditch Plains
29 Bedford St. (near Downing St.)
212-633-0202

http://ditch-plains.com

Posted by Patricia

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Westville NYC

Sun, 30 May 2010 14:54:40 -0400

veggie hotdogs

http://westvillenyc.com

Posted by Patricia

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Counter

Sat, 05 Jun 2010 09:37:28 -0400

105 First Avenue, New York, NY

Between East 6th and 7th Streets

Crazy good infused liquors

http://www.counternyc.com

Posted by Patricia

Grab

Hearth

Sat, 05 Jun 2010 09:47:48 -0400

403 East 12th Street, New York, NY 10009

(646) 602-1300

cross street of First Ave.

known for their gnocchi and simple flavors

http://www.restauranthearth.com/

Posted by Patricia

Grab

Peasant

Sun, 06 Jun 2010 16:56:09 -0400

194 Elizabeth St. New York 10012

(btw. Spring St. and Prince St.)

http://www.peasantnyc.com/

Posted by Patricia

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Cabrito

Tue, 08 Jun 2010 10:39:48 -0400

50 Carmine Street, New York, NY

212.929.5050

http://www.cabritonyc.com/

Posted by Patricia

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Nuela

Wed, 07 Jul 2010 11:40:02 -0400

43 W. 24th St., New York 10010

Douglas Rodriguez is poised to take over the former Sapa space with his new upscale Nuevo Latino eatery, Nuela. The ceviche expert will focus on South American flavors and plans to open in early ’09.

http://www.nuelany.com/

Posted by Patricia

Grab

Totto Ramen

Wed, 07 Jul 2010 11:49:10 -0400

366 W. 52nd St., New York, NY

212-582-0052

(between Eighth and Ninth aves.)

As a dish, ramen doesn't rank high on the complexity meter.

But at Totto Ramen, a new 19-seat noodle bar from the folks behind Yakitori Totto and Soba Totto, the dish's rudimentary building blocks--broth and noodles--are prepared with the utmost precision and care.

Each bowl starts with a heady chicken broth, which the restaurant makes by upcycling discarded chicken bones from Yakitori Totto.

During serving, the kitchen leaves nothing to chance. Every 30 minutes, a cook armed with a refractometer--a scientific instrument that measures the concentration of a solution--tests the broth's levels to ensure that it's up to snuff.

Then the broth meets a buoyant nest of noodles (made daily at Soba Totto), ribbons of green onion and sheets of tender pork, which get their burnished color by way of a blowtorch. Order your ramen spicy, and it'll come with a liberal ladle of sinus-clearing chile-garlic sauce.

With ramen this good, it's no surprise that the place has already racked up serious wait times. But noodle lovers, take note: A second branch, called Hide-Chan Ramen, has opened to carry the weight; it features tonkatsu (pork broth) made using the same obsessive methods.

http://tottoramen.com

Posted by Patricia

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The Juice Press

Mon, 12 Jul 2010 10:08:45 -0400

70 east 1st street, NYC

212-777-0034

100% organic, vegan, raw, no soy, and kosher!

http://thejuicepressonline.com/

Posted by Patricia

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Rockaway Tacos

Mon, 02 Aug 2010 10:00:41 -0400

95-19 Rockaway Beach Blvd Queens, NY 11693

347.213.7466

Rockaway Taco is open 7 days a week (11-8p.m.)
Breakfast Thurs -Sun (9a.m. - 11a.m)

Rockaway Taco, a Cali-style snack shack by the sea, is a locavore’s dream. Taste Blooming Hill Farm produce; addictive, sneaky-vegan Woodside Bakehouse treats (granola bars, coffee cake muffins) by Sarah Peltier (at Jack’s Coffee Stand); and chef Andrew Field’s locally sourced meat tacos stuffed with roof-grown tomatoes and peppers. Take the A to Broad Channel and transfer to the S shuttle train; get off at 98th Street.

http://rockawaytaco.com/

Posted by Patricia

Grab

Yummus Hummus

Wed, 18 Aug 2010 11:35:29 -0400

Yummus Hummus
55 Waterbury St. (at Scholes St.)
East Williamsburg, Brooklyn
347-984-6202

The city's creamiest new hummus is worth the trek

http://yummushummusbar.com

Posted by Patricia

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Pulino's Bar and Pizzeria

Fri, 19 Mar 2010 14:50:19 -0400

282 Bowery, New York, NY 10012

212-226-1966

San Francisco hotshot Nate Appleman joins forces with Keith McNally on a project sure to shatter the current crusty status quo. Appleman made his name at A16 and won a Beard award but has yet to encounter New York’s pizza partisans.

The reigning king of breakfast pizzas in NYC, and a great place to go if you had a rough night out and like a little spicy tomato sauce and guanciale with your eggs. The … doors open at 8:30AM Monday-Friday.

http://www.pulinosny.com/

Posted by Patricia

Grab

Cafe Mogador - Moroccan (NYC)

Sun, 10 Aug 2008 23:21:26 -0400

101 Saint Marks Pl
Btwn 1st Ave & Ave A

Great for brunch.

http://www.cafemogador.com/

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Cafe Mogador

Fri, 20 Aug 2010 10:13:15 -0400

101 St Marks Place, New York, New York

212-677-2226

Considered a pioneer of Moroccan restaurants in NYC, Café Mogador is a delectable haven at any time of the year. In fact, as the bitter cold sets the tone for a cozy sitting in the restaurant’s warm candlelight atmosphere, the spring allows a refreshing meal on the terrace from which the cosmopolitan East Village scenery can be appreciated.

Opened in 1983, Café Mogador is a family owned and operated restaurant that throughout the decades became a landmark in the heart of the East Village. ‘La Carte’ proposes a wide selection of Moroccan and Mediterranean cuisine priding itself with refined daily cooked Tagines and Couscous.

http://www.cafemogador.com

Comments

Best Breakfast dish is Middle Eastern Eggs

over 1 year ago by Patricia

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B.E.S. (Boutique Eat Shop)

Thu, 19 Aug 2010 15:40:59 -0400

559 West 22nd Street, New York, New York 10011

Take the peanut butter and bacon sandwich on the brunch menu, and the fact that this same establishment also serves at dinner a steamed Chilean sea bass with baby bok choy and shiitake mushrooms in a light soy broth. This Chelsea newcomer is a homey, eclectic destination for the gallery scene and pretty much everyone else who enjoys food—and art—done well.

http://www.boutiqueeatshop.com/

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Locanda Verde

Fri, 20 Aug 2010 09:53:32 -0400

377 Greenwich St, New York, New York 10013

212-925-3797

Andrew Carmellini’s Tribeca restaurant offers one of the best breakfasts in the city starting at 8AM, seven days a week. In addition to Karen Demasco’s … expansive pastry program, standouts dishes include a bowl of sheep’s milk ricotta drizzled with truffle honey, a hefty cheese filled zucchini frittata, and a hash of housemade Italian sausage, eggs, and a creamy, Hollandaise-like spinach and tomato sauce.

---

Except for the Italian goat cheese, every part of the lamb-meatball sliders is made in-house: Andrew Carmellini grinds the lamb with onion, simmers the meatballs in tomato sauce, then serves them on Parmesan-onion buns with cucumber pickles ($12 per order). They're fantastic and reminiscent of the old-school type—the kind one might think Carmellini grew up with.

http://locandaverdenyc.com/

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Emilio's Ballato

Mon, 27 Sep 2010 11:33:13 -0400

55 E. Houston St. , New York, NY

212-274-8881

Emilio's Ballato is the kind of restaurant you always hope to find on the streets of Little Italy, but never do.

Sitting just north of that neighborhood's kitsch, Emilio's offers straightforward, unfussy preparations of southern Italian standards.

The environs straddle two worlds: The first room, which appears untouched since the restaurant's opening in 1956, boasts the distressed and spackled walls that nearby establishments can only replicate artificially. But a second, larger room (added over the summer) has polished touches of the present day.

You can count on the namesake owner, Emilio Vitolo, always being on the premises, where he keeps a trained eye on patrons from the edge of the bar.

The other constant is the menu. Start your meal with standout vegetable antipasti: a plate of flash-fried zucchine fritte ($16) and garlicky broccoli di rape ($15). Generous portions of clam-packed linguine alle vongole ($21) and a tagliatelle alla Bolognese ($21), teeming with the richness of beef, pork and veal, are thankfully not deconstructed or reinterpreted renditions of those traditional dishes.

And we'll keep our fingers crossed for the spaghetti and meatball special. Emilio's version banishes the dish's quotidian reputation, reminding us why it's a classic.

Finish dinner by sharing a colossal square of cocoa-dusted tiramisu. We can assure you it won't last, unlike this old-school gem.

http://tastingtable.com/ecs/3862.htm?sid=138761

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Jeffrey's Grocery

Tue, 26 Oct 2010 15:08:16 -0400

172 Waverly Pl., New York, NY

646-398-7630

http://jeffreysgrocery.com/

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Bocca di Bacco

Thu, 18 Nov 2010 15:37:21 -0500

828 9th Ave, New York NY10019

(212) 265-8828

Brothers Enrico and Robert Malta collaborate with chef-partner Roberto Passon on a wine bar serving little nibbles, but also pastas like chestnut lasagnette with chickpeas and sausage and entrees like lamb osso buco.

http://www.boccadibacconyc.com/

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Ciano

Mon, 22 Nov 2010 11:29:49 -0500

45 E. 22nd St, NYC

212-982-8422

Chef Shea Gallante, formerly of Cru, has made his entry into this semolina war at his new Flatiron restaurant, Ciano, with dishes like a bright cortecce pasta studded with braised octopus and pancetta ($20). But it's the non-pasta parts of the menu that has us most captivated.

Like a culinary version of Pygmalion, Gallante manages to turn the most homely and hearty of dishes into things of elegance. Lamb ($33), sourced from Pat LaFrieda and served over braised Swiss chard and fennel, boasts a tenderness and integrity of flavor that suggests the use of sous-vide. But the chops are roasted perfectly the old-fashioned way--a testament to Gallante's comfort in this genre.

Against our better (and meatball-fatigued) judgment, we ordered the single sphere of veal ($18)--and thank goodness for taking the chance in spite of our cynicism. With just the touch of a fork, the veal melts and is caught by a bed of the richest herb-and-truffle-flecked polenta this side of the Atlantic.

Although the service is still catching up to the food, wine director Jon Slover has assembled a serious list of bottles, some of which are available through a half-bottle program similar to the one he created at Bar Henry.

http://cianonyc.com

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Hung Ry

Mon, 06 Dec 2010 11:25:29 -0500

55 Bond Street, New York, NY

212-677-4864

Hung Ry, a new noodle joint in Noho, strikes a harmonious balance between flavor and flair. Delicious Chinese hand-pulled-noodles--with an emphasis on unconventional and locally sourced ingredients--are housed in a smartly designed space.

The bar, in particular, offers the type of ambience that other noodle spots have lacked: Sit there for a clear view of the two expert noodle pullers as they toss, stretch and thwack the dough to life (click here to watch them at work).

Chef Michael Hodgkins pairs the chewy strands with unexpected combinations, such as thinly sliced brisket, roasted eggplant and mustard oil ($14) and seared duck breast with roasted peppers ($16). The classic chicken version is dressed up with cumin and Meyer lemon with a soft-boiled egg bobbing among winter greens ($15).

A solid wine and beer list is another way Hung Ry sets itself apart from other noodle shops. An intensely fragrant offering with veal cheek, pieces of marrow, liver, quince and Japanese sweet potato ($19) would almost be too rich on its own, but partnered with a Belgian-style Duvel Green ($7.50) or a bottle of the floral Gruner Veltliner Buchegger Holzgasse ($32), the dish rose to the top of our favorite offerings.

And unlike so many of the cult ramen bars, Hung Ry takes reservations.

http://hung-ry.com

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Macao

Fri, 04 Feb 2011 11:10:06 -0500

311 Church Street, New York

212 431 8750

Look for the Red Lantern

http://www.macaonyc.com/

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Best Breakfast Taco NYC

Mon, 07 Mar 2011 11:04:18 -0500

Most every corner bodega in these parts serves a passable egg-and-cheese on a roll, but chances are you’ve never had a proper breakfast taco. It’s a wholly different animal than the overflowing breakfast burrito, and one generally misunderstood outside of certain cities in Mexico and Texas. To remedy that, we suggest hightailing it down to Fonda Nolita, where each day from 8 a.m. onward you can dig into chorizo or nopales varieties of the morning snack. The standout is the housemade chorizo with organic eggs, stewed peppers and onions, plus a deep-red guajillo-chile sauce, stuffed into a locally made flour tortilla. (Tortilleria Nixtamal’s corn tortillas can be had by request.) With its matchsticked-radish garnish and generously portioned filling, it’s as hearty as an egg-and-cheese, but much more artfully presented and complexly delicious.

Fonda Nolita
267 Elizabeth St., nr. Houston St.
917-727-0179

http://nymag.com/bestofny/food/2011/breakfast-taco/

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Brooklyn Farmacy & Soda Fountain

Mon, 07 Mar 2011 14:13:59 -0500

Odds are, your kid hasn’t heard of an egg cream. Peter Freeman and Gia Giasullo, the city’s foremost champions of old-school dessert, are out to change that. Their exceedingly kid-friendly soda fountain lets moms and dads (and grandmas and grandpas) share with their progeny the Proustian thrill of their childhood desserts. Sodas are all made with Brooklyn-based P&H Soda Co. syrups; ice cream comes from a small, all-natural producer in the Adirondacks; and the cupcakes, pies, and even red-velvet Twinkies hail from local bakeries. Stop by on Saturday mornings to hear Karen K and the Jitterbugs strum twenties classics or on Tuesday evenings for the regular fiddle jam. If you’re looking for a low-stress birthday spot, packages start at $75, plus the menu bill. The Farmacy gang just opened a satellite at the East Village Kiehl’s flagship (109 Third Ave., nr. 13th St.), taking the drugstore soda fountain back to basics.

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Café Katja

Tue, 10 Mar 2009 11:30:04 -0400

This 25-seat Austrian restaurant excels at soul-soothing spätzle, house-made sausages and Austro-German libations. The perfect Austrian prelude: a piping hot homemade pretzel served with a crock of creamy liptauer.

Liptauer
Adapted from Café Katja
Makes 8 servings

12 ounces (3 sticks) unsalted butter, at room temperature
16 ounces full-fat quark, such as Appel Farms brand (available at Whole Foods), or farmer's cheese
2 tablespoons sweet paprika
½ teaspoon hot paprika
¼ cup finely chopped cornichons (or sour pickles)
2 tablespoons finely chopped or grated white onion
½ clove of garlic, smashed to a paste
¼ cup finely chopped chives
1 tablespoon white wine vinegar
Salt and freshly ground pepper
With an electric mixer or wooden spoon, cream the butter until light and fluffy. Fold in the remaining ingredients. Season to taste with salt and pepper. Serve at room temperature or refrigerate until ready to use.

Café Katja
79 Orchard St.
(between Broome and Grand sts.)
212-219-9545

http://cafe-katja.com

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tacombi

Wed, 30 Mar 2011 14:36:06 -0400

267 Elizabeth Street, New York, NY

Now serving breakfast, lunch, and dinner from 8:00am-2:00am.
Peace, Love, and Tacos. From the beaches of Playa del Carmen to the streets of NYC, comes Tacombi parked at 267 Elizabeth Street at Fonda Nolita.

http://www.tacombi.com/

Posted by Patricia

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Pure Thai Shophouse

Fri, 15 Apr 2011 13:20:44 -0400

766 Ninth Ave. New York, NY

212-581-0999

(between 51st and 52nd sts.)

The new Pure Thai Shophouse is a blast of roadside realness among the generic noodle joints choking the streets of Hell's Kitchen.

For their latest venture, David and Vanida Bank (who also own UWS standouts Recipe and Land Thai) have re-created both the vibe and dishes typical of the street stands of Vanida's native Ratchaburi Province in western Thailand.

Pure Thai's namesake egg noodles (pictured; $9) are served dry with crab and spiked with yu choy leaves and slices of juicy roasted pork. Four additional noodle bowls ($8 to $9) come with rich pork broth ladled from a cauldron bubbling in the front kitchen. Slurp peacefully while sitting solo on low stools along the wall, or clink bottles of Chang beer with coworkers at a large communal table up front.

The restaurant's list of snacks is exceptional and a flip turn from the genre's typical offerings in the West. They include bean-paste-marinated pork ribs ($6) and a thin pancake ($6) made with shrimp mousse, sesame seeds and makrut (kaffir) lime curd.

If bua loy is available for dessert, order it. But be careful with this soup of coconut milk, taro root and pumpkin dumplings: The creamy finisher looks icy at first glance but it's not. Our scalded tongue paid the price.

http://purethaishophouse.com

Posted by Patricia

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Aldila

Fri, 15 Apr 2011 14:24:02 -0400

248 5th Ave. Brooklyn, NY 11215

718.783.4565

subway: R to Union St. Station

http://www.aldilatrattoria.com

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Txikito

Wed, 07 Oct 2009 11:22:28 -0400

240 9th Ave
New York NY 10001

2122424730

http://www.yelp.com/biz/txikito-new-york

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Rucola

Tue, 03 May 2011 10:54:15 -0400

190 Dean St , Brooklyn, NY, 11217

http://www.rucolabrooklyn.com/

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Monument Lane

Tue, 03 May 2011 10:59:35 -0400

Located on a sleepy stretch of Greenwich Avenue, this glowing corner nook is filled with antique furnishings (tables made from colonial-era doors, Ratzer’s 1767 map of Manhattan) and colonial-inspired comfort food — flash-fried chickpeas with crushed red pepper and sieved egg; baked pretzel bites swirled in smoked gouda dip; and the tastiest pot pie in the city.

Sun.-Wed., 5 p.m.-1 a.m.
Thurs.-Sat., 5 p.m.-3 a.m.

Posted by Patricia

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Takahachi Bakery

Tue, 03 May 2011 11:25:23 -0400

25 Murray Street, New York NY 10007

212-791-5550

Enter through the poppy-blue doors of this Tribeca pâtisserie to find delicate matcha-dusted Japanese delights of all kinds. Go now for the pale-pink cherry-blossom French macarons ($2.25), which are filled with homemade cherry jam and buttercream and available only through May. 25

25 Murray St. (between Church St. and Broadway)

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Big Wong King

Fri, 29 May 2009 10:36:16 -0400

67 Mott St
New York NY 10013

2129640540

http://www.yelp.com/biz/big-wong-king-new-york

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Great NY Noodletown

Fri, 20 May 2011 11:45:41 -0400

28 Bowery, New York, NY

212.349.0923

Cuisine: Chinese
Average entree: $8
Same caveats as above; focus your attention on pan-fried noodles and noodle soup. Cash only.

http://www.menupages.com/restaurants/great-ny-noodletown/

Posted by Patricia

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Xe Lu'a

Fri, 20 May 2011 11:48:48 -0400

86 Mulberry, New York, NY

212.577.8887

Cuisine: Vietnamese
Average entree: $10
For years we've been loyal to Nha Trang, but Xe Lu'a has a growing fan base for its excellent pho, pork chops, and spring rolls.

http://xeluanewyork.com/

Posted by Patricia

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508 Restaurant & Bar

Tue, 05 Jul 2011 13:08:46 -0400

508 Greenwich Street, New York, NY

212-219-2444

Too often, a restaurant's terrific food is matched by a wan beer list. And when bars curate great craft beer, the accompanying eats are often fried, greasy and forgettable. Rare is the establishment that serves brews as good as its food.

Tribeca's newly reincarnated 508 aims to fill the void, reinventing itself this month as a self-professed "gastrobrewery," where the beer and food are crafted in house with equal care.

In the basement, co-chef and brewmaster Anderson Sant'anna de Lima has set up a brewing system. He uses it to concoct six draft ales, including the lightly tropical Citra Common, the rich, caramel-nuanced Belgian strong, and a creamy hefeweizen that smells of banana and cloves.

Though the beers are delightful solo, they're finer still when accompanied by the nightly $1 oysters on the half shell. Even better are more substantive dishes made by Sant'anna de Lima and his wife and co-chef Jennifer Sant'anna Hill, including handmade gnocchi awash in lavender leaves and tender lamb, the expected Pat LaFrieda-blend short rib burger and crunchy, deep-fried yuccas bravas dusted with smoked paprika.

This is beer-friendly cuisine fit for the dinner table.

http://508nyc.com/

Posted by Patricia

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Nom Wah Tea Parlor

Wed, 06 Jul 2011 11:50:43 -0400

13 Doyers St., New York, NY

212-962-6047

Hook a right at Pell and onto the crooked-elbow that is Doyers Street. There, you'll find a restaurant that encompasses the ghosts of the past while fully embracing the spirit of the present.

At 90, Nom Wah Tea Parlor is Chinatown's oldest tea and dim sum spot. Taken over this year by Wilson (Willy) Tang, nephew of 83-year-old Wally Tang, it has received a welcome generational face-lift.

The restaurant still wears its faded red-and-yellow awning, but inside the vintage red booths are cleaner, the tea tins shinier and the lighting brighter. The younger Tang has also tugged Nom Wah firmly into the 21st century with a website and active Facebook, Yelp and Twitter pages. You can breathe a sigh of relief--this is no botched plastic-surgery job.

Instead of translucent shrimp-rice-noodle rolls ($3.50) pushed endlessly around a cavernous dim sum hall, the food is now made to order seven days a week.

Shrimp-and-snow-pea-leaf dumplings ($4), pork shumai ($3.50) and Chinese greens in oyster sauce ($8) are all light and bright. Steamed pork buns ($1.25), lightly greasy scallion pancakes ($3.50) and tender pan-fried turnip cake in XO sauce ($5) are perfect alternatives to American brunch food.

To finish, fried sesame-dotted balls ($3.50) and crumbly almond cookies ($1.50) are sublime with a cup of 20-year pu-erh tea ($4), one of 18 tea selections available.

At the request of customers, Willy Tang has introduced gluten-free and vegetarian menu items. Other welcome upgrades include a beer and wine license and Bruce Costs's fresh ginger ale.

Here's to continuing familial legacies.

http://nomwah.com/

Posted by Patricia

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Rouge et Blanc

Fri, 08 Jul 2011 13:27:32 -0400

48 MacDougal Street, New York, NY

212-260-5757

We have a soft spot for the underdog.

To that end, we would like to celebrate the fine eats at Soho's Rouge et Blanc.

The restaurant opened last fall and then blipped off dining fanatics' radars. Talk about an injustice.

Chef Matt Rojas has crafted a menu rooted in French technique that meanders intrepidly across Vietnam and the rest of Asia. This wanderlust meshes well with Rouge et Blanc's French wine list and design, a breezy mingling of wicker-backed chairs, tasseled lanterns and wooden screens.

To begin our recent meal, there were bites of yellow and red watermelon ($9) splashed with yuzu juice and flicked with mint and Lynnhaven goat cheese. Though that dish merely hinted at Vietnam, a skewer of sausage ($13) molded around a stick of licorice root was a full-on homage. Its accompanying rice-noodle salad echoed the Vietnamese restaurant staple, although chopped pistachios took the place of roasted peanuts.

Two kinds of salted plums were blended for the plucky sauce that dressed grilled octopus and broiled bone marrow ($13). Rojas's lamb ribs ($25) were a wonder, marinated in coconut curry and mustard powder for three days, then grilled and served with house-made roti and eggplant cooked in duck fat.

Three cheers for our new favorite long shot.

http://rougeetblancnyc.com

Posted by Patricia

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Left Bank

Tue, 19 Jul 2011 13:47:59 -0400

Between mustard foam on your hot dog and avocado in your ice cream, you can’t help but think that the restaurant industry’s gone off its rocker.

Finally, a dose of sanity: Left Bank, a New American bistro opening today in the West Village, keeps things simple.

Owner Micheline Gaulin and chef-owner Laurence Edelman, both Mermaid Inn vets, envisioned and brought to life an approachable neighborhood restaurant that masters the understated. Expect just a smattering of appetizers (lamb tartare, Parmesan, anchovy), house-made pastas (gnocchi, rustic summer pesto, Vermont butter), and entrees (pan-roasted pork chop, young sauerkraut) made with humanely raised meats and local ingredients.

A concise wine list with rare varietals and compact craft beer program make the case for restraint. Exposed white brick, an antique glass and wrought iron chandelier, crimson accents, and rotating art (starting with Jenny Ziomek’s haunting portraits) up the restaurant’s charm factor.

It’s a new standby you can bank on.

http://www.leftbankmanhattan.com/

Posted by Patricia

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Torrisi Italian Specialties

Sat, 30 Jul 2011 13:50:12 -0400

250 Mulberry Street, New York, NY 10012

212.965.0955

Dinner at Torrisi, you see, is quite unlike any other Italian experience in town. It’s even, perplexingly for some, quite unlike lunch, when the handsome, grocery-store-style shop (salamis in the window, Progresso bread crumbs on the shelves) traffics in credible counter-service chicken parm and Italian combo heros, plus hefty slabs of lasagne or eggplant parm (all made as a kind of high-concept gimmick, with American ingredients and nary a hunk of Parmigiano-Reggiano or an imported San Marzano in sight). But then, at 6 p.m., the identity shifts, a culinary conversion that causes some confusion among potential customers dropping in for a turkey hero. Instead, they’re met with a chalkboard menu that lists the night’s prix fixe repast and a pyrotechnic kitchen with something to prove. At $45, dinner’s a tremendous bargain, and a serious delight. In the realm of red-sauce cooking, it’s nothing short of revolutionary.

http://www.piginahat.com/index.php

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Restaurants

Malatesta Restaurant

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Pylos - Greek in East Village

French Laundry - Napa, California

Cyrus - Sonoma, California

ca tch def ish

Charlie Trotter's Seafood

Eateries I Like in Boston

Bread Bar - where have you been all my life - yum

I Trulli

Noodle Bar

Otto

Una Pizza Napoletana

Elettaria

Ghenet Ethiopian Restaurant

Le Bernardin

Attention NYC BLT lovers, this porks for you

Crabs @ The Back Forty

Eighty One's New Whiskey, Brunch Menus

Turks & Frogs

The Chestnut Bar - Brooklyn

Vegetarian Dinner at Knife & Fork

Gonzo

Indo Munch

Soba-Ya

dirtcandy : HOME

Merkato 55 - Meatpacking Dist.

Nobu NYC

Wakiya @ the Gramercy Park Hotel

Umami Moto - MKE just got 4-stars

Kefi

Iron Barley Restaurant - St. Louis

Where to Eat (NYC) Directory - in alpha order

Best Food Under $10

Penelope

Veniero's Pasticceria and Caffe'

La Taza de Oro

Eddie's Sweet Shop

El Malecon

Gabriela's Restaurante y Tequila Bar

Redhead

Irving Mill’s Burger + Beer Mondays

Van Leeuwen Artisan Ice Cream Truck

Lahey & "Co." Pizza

Brick Lane Curry House

Belcourt

Desnuda

Morimoto

Fat Hippo

Baoguette

Doughnut & Scotch Pairings at Atria

Mercadito Cantina

Pakistan Tea House

Landmarc

Cong Ly Restaurant

Crif Dogs

Snack Taverna - NYC Greek

Snack

The New French

Wilfie &amp; Nell

Artichoke Basille's Pizza &amp; Brewery

Indian Bread Co

All you can eat tacos?

Monday Madness at Macelleria

Lucky 7's Ono at the Hotel Gansevoort

Simon Sips

Traveling Table: San Francisco

Traveling Table: Chicago

Traveling Table: Boston

Buttermilk Biscuits

The Little Owl - NYC

VEZZO Thin Crust Pizza

Comments

Shopsins

Tonda Pizza

Luzzo's

Freebies at Counter

Matsugen

Pravda

Wilfie & Nell

Artichoke Basille's Pizza & Brewery

Ted & Honey - Brooklyn/Cobble Hill - Brooklyn, NY

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