Restaurants in Soho
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Dish Spotting: Dominique Ansel’s Gingerbread Pinecone
Meet Dominique Ansel, the Daniel alum behind the SoHo phenomenon, Dominique Ansel Bakery. He was recently nominated for a James Beard Award for Outstanding Pastry Chef, on the strength of a slew of treats that have taken the city by storm. His first masterstroke was the Cronut, a cream-filled croissant/donut hybrid that has drawn worldwide attention, countless blog posts, three hour-long lines (actress Emma Roberts was infamously turned away by security after trying to cut in), and despite being trademarked, has inspired scores of imitators, from the Dough’Ssants at ChikaLicious to the Cro-Do’s at Stew Leonards shops upstate.
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Q & A with Charlie Bird’s Chef Ryan Hardy
Chef Ryan Hardy has experienced plenty of “highs” in his career. And yet, the accomplished chef considers Charlie Bird, his new urban Italian eatery in the heart of SoHo, to be his greatest achievement yet. “It’s afforded me all sorts of creative opportunities,” Hardy says of his cross-country move to New York. “I was able to open a place that provided terrific service and delicious food with great art and awesome music, that wasn’t (or didn’t have to be) fine dining.”
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Dish Spotting: The French Onion Soup Burger at Little Prince
Chef at the family-owned Le Rivage, which has wooed Hells Kitchen with garlicky Escargots and buttery Sole Meuniere since 1982, Paul Denamiel is essentially French food royalty. So it only made sense that the scion should open his own charming bistro called Little Prince… even if it’s just named after the SoHo street, and not actually a tongue-in-cheek reference to his culinary lineage.
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Costata – Reviewed
How sweet it is! I bet that’s what Michael White is thinking right about now. How many chefs get to return to the very same space where they were once a young chef struggling to make a name for himself and come back as an owner with a legion of successful restaurants to show for himself? That about sums up the story of Costata. Anyone remember Fiamma, BR Guest’s upscale Italian, located in a townhouse on Spring Street just off Sixth Avenue? Michael White got his start in Fiamma’s kitchen. Over a dozen restaurants and eleven years later, White has returned to the former Fiamma space with an Italian steakhouse all his own called Costata, which means rib eye in Italian.
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Q & A with Back Forty’s Peter Hoffman
When Peter Hoffman opened his seminal, farm-to-table restaurant Savoy in 1990, terms like “local,” “seasonal,” and “sustainable” had yet to become part of the dining lexicon. Now, you’d be hard pressed to find a Manhattan chef that doesn’t make regular runs to the Union Square Greenmarket, or a Brooklyn eatery that fails to cite the origins of its Heritage pork, free-range eggs, and artisanal wedges of farmstead cheese. And although Hoffman shuttered Savoy in 2011, he remains resolute in his mission to eliminate out of season, overly processed ingredients from his restaurant menus.
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French Culinary Institute
You do know you don’t have to go to a restaurant on Valentine’s Day, right? You could take a cooking class together. That’s romantic and useful. And there are plenty of classes to choose from at the French Culinary Institute around the 14th. This year, they’ve got a Artisanal Bread Baking class, and a Wine Class for beginners. If you’re not looking to get your hands dirty, you could book a table in the Monte Bello Dining Room inside the school, where FCI students will prepare a meal just for the occasion with wine pairings to...
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Milk & Honey
A pioneer on the cocktail scene, Milk & Honey singlehandedly made old cocktails new and exciting again. If you’re a cocktail connoisseur, this is your Graceland. This super stylish, Soho spot with an outpost in London is so cool it actually has members, but non-members can thankfully drink, too. This season, they’ve got an outstanding selection to choose from, organized by Hot Drinks & Flips. Shorts & Sours, Champagne Cocktails, Pick Me Up’s and more. Where to begin? Hmm… well, we’re digging on the Devil’s Share with Bourbon, Orange, Maple, Lemon and Ginger, and the Bumpkin’s Antidote with Cider, Bitters and Sugar. Ooh, lest we forget the Hot Drinks, the likes of an Apple Toddy with Calvados, Cider, Honey, Ginger, Lemon and Spices. What are you waiting for?...
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Balthazar
Balthazar is one of New York’s great French restaurants. People come here for the scene and to eat classic French dishes, like Steak Au Poivre, French Onion Soup, and Apple Tarte Tatin. So where else would you go for a classic French-style Steak Tartare than to Keith McNally’s Paris bistro-inspired masterpiece?
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