Restaurants in Manhattan
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Dish Spotting: The Bacon Flight at BarBacon
Of all the single-concept spots that have popped up in recent years, BarBacon seems like the easiest sell of all. Because while biscuits, taquitos, and rice pudding are all perfectly delicious, none sports a catch-phrase quite as ubiquitous as “everything’s better with bacon.” Not that owner Peter Sherman takes the saying as mandate to go overboard, which is the very thing that elevates BarBacon beyond being a one-joke shtick. There are actually plenty of dishes not particularly well served by a blanket of salted pork, and Sherman’s menu is wisely confined to a lineup of tried-and-true hits…
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Dish Spotting: A Progression of Uni Dishes at all’onda
Overseen by chef Chris Jaeckle and established restaurateur Chris Cannon (Michael White’s former business partner), all’onda has been breathlessly heralded as one of the biggest projected openings of the year, from the moment signage went up at the two-story space on East 13th Street. And indeed, while New York is hardly lacking in excellent Italian options, the crowds have descended thick and fast upon the recently opened restaurant…
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Q & A with Skal’s Chef Ben Spiegel
On the surface, five-month-old Skal might just seem like yet another New Nordic restaurant in NYC. And yes, it’s named after a Northern drinking toast, the owner is from Iceland, and there’s a decided Scandinavian slant to former Noma apprentice, Ben Spiegel’s menu. But the young, Toronto-born chef insists that more than anything, this sunny neighborhood spot (improbably situated in Chinatown, skirting the border of the Lower East Side), simply embodies a fresh approach towards eating and dining out in general.
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Daniel
Some restaurants never get old. They just get better. Daniel is proof of that. After 20 years, you’d think Daniel Boulud’s eponymous flagship on the Upper East Side would seem tired, especially nowadays when a hot, new restaurant opens daily. Not Daniel. The service is as is impeccable as ever, the menu as exciting, and the room even better than the original thanks to a very chic makeover by Adam Tihany, who installed elegant glass light boxes, wrought iron wall sconces reminiscent of tree branches, and silk wall panels. But that’s all just icing on the cake when you consider how phenomenal the food is, which is really a feat considering just how big the Boulud empire has grown. Where to begin? Imagine the most decadent ingredients packed into one glorious meal. Daniel is fancy without being...
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The Clam – Reviewed
There’s nothing worse than a great, new neighborhood restaurant that opens in someone else’s neighborhood. That always happens to me. And it happened again just two weeks ago when The Clam quietly flung open its doors in the West Village (right near another great newcomer, Piora). They had me at a Parker House roll, individually baked for every diner, warm, pillowy & fresh from the oven welcome. If you had any doubts about what’s on the menu exactly, chowder’s muse is indeed the inspiration…
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