Restaurants in Meatpacking District
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Gotham West Market Lightens Up for Summer
It can be difficult to choose amongst vendors when it comes to food halls. Which is why — if you’re anything like us — you end up eating a swath through the entire place. But now that swimsuit season is upon us, it’s somewhat inadvisable to ping-pong from pizza to burgers to pies. Thankfully, due to a roster of surprisingly healthful options, you can graze your way through Gotham West Market with only a modicum of guilt…
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Q & A with Chef Gunter Seeger
In a time when NY’s most elite restaurateurs have defaulted to fast-casual endeavors, it’s intriguing that Atlanta’s own world-class chef — the German-born Gunter Seeger, of The Dining Room at the Ritz-Carlton and the eponymous Seeger — has chosen this moment to toss his hat into our in-flux, fine dining field, but we’re glad he did…
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A wd-50 Alum is Cooking Cut-Above Bar Food at Sons & Daughters of NYC
Wylie Dufresne casts an awfully long culinary shadow. And yet his chef and mentee, Jon Bignelli, managed to shine during his final days at wd-50, as well as his truncated run at the short-lived Alder — taking the reigns on cutting edge dishes like rye and pastrami pasta tossed with mustard sauce, and clam chowder topped with oyster crackers (comprised of real oyster).
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Q & A with Untitled’s Michael Anthony
Danny Meyer’s hospitality group tends to inspire an unprecedented amount of loyalty, which is especially evident in the case of Michael Anthony, who’s been the executive chef and driving, culinary force behind Gramercy Tavern for nearly a decade…
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Santina – Review
You might say the Major Food Group is on, well, a major roll. It all started with Torrisi Italian Specialties, a deli by day, ambitious tasting menu destination by night, which redefined Italian-American cooking and then some. It was here that Mario Carbone, Rich Torrisi, and Jeff Zalaznick single-handedly made red sauce joints cool again…
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What to Eat at the Gansevoort Street Market
As if the Meatpacking District didn’t have enough awesome options for dining out (including Chelsea Market & the High Line), the former food desert is now home to its own, new 7,500 square foot concessions court, called Gansevoort Street Market. More than 20 vendors will soon pack the space, from sushi to pulled pork to brioche-muffin hybrids…
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Dish & Restaurant Spotting: Cacio e Pepe Bombolone at Mulino a Vino
There tends to be a fast and furious frenzy of restaurant openings in the fall, meaning that, invariably, a few notable spots tend to get lost in the shuffle. So in case your attention has been duly diverted by Dirty French and Marta, we’d like to direct it back to a Meatpacking District newcomer, Mulino a Vino, which quietly debuted recently in a rather under-the-radar location…
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