Restaurants in Union Square
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Danny Meyer Taps the Commuter Crowd with Daily Provisions
Danny Meyer appeals to a younger, more on-the-go crowd with Daily Provisions, an early-rising bakery and coffee shop with awesome soups, sandwiches and fresh baked breads, a side piece to the tony Union Square Café…
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Make Sandwich is Set to Dominate NYC’s Fast-Casual Scene
Bark Hot Dog’s Josh Sharkey has joined forces with a veritable fast-casual dream team (Melt Shop’s Spencer Rubin and Aurify Brands, behind the health-focused Little Beet) to launch Make Sandwich in Union Square — a have it your way, between-the-bread take on Chipotle.
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TsuruTonTan is Serving Caviar-Crowned Udon in Union Square
Ramen has reigned supreme in NYC for some time now, but another Japanese noodle is making a serious play for attention. That would be udon — a type of fat, springy pasta formed from wheat flour — and thanks to the first U.S. outpost of TsuruTonTan, it’s finally getting its well-deserved moment in the sun…
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A Guide to Union Fare, Union Square’s Brand New, Block-Long Food Hall
Union Square already seems like an epicenter of New York’s culinary universe; what with its preeminent greenmarket, flush with chefs from all around the city. And now, it’s got its very own formidable food hall as well, aptly dubbed Union Fare — located in the 25,000-square foot complex that used to house Manhattan’s flagship Barnes & Noble. It’s a whopper of a food hall…
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Q & A with Nix, Dovetail and Narcissa Chef, John Fraser
“Vegetable-forward” has become part of the standard dining lexicon in NYC. But if you’re looking for the genesis of today’s widespread, produce-focused movement, consider the legacy of transformative chef John Fraser, who forever altered the definition of fine dining when he introduced “Meatless Monday” at Dovetail back in 2010, and recently opened veggie-bent Nix in Union Square…
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Nix – First Bite
Me, I don’t do meatless Mondays. In fact, I don’t do meatless any day. I’m a carnivore through and through. If it’s not meat, I crave poultry or fish… or eggs. If I don’t have one of the above, I feel like I haven’t really eaten. It’s still fascinating (at least to me!) to walk into a vegetarian eatery, like Nix, on a Friday night, and find every table and bar seat taken, with a noticeably fashionable crowd no less. But there’s nothing “granola” or hippy about Nix…
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Q & A with The Fourth’s Marco Moreira and Jason Hall
What could be better than having one, wonderfully talented chef in the kitchen? How about having two? The Fourth’s Marco Moreira, also the driving force behind the terrific Tocqueville, and sushi mecca, 15 East, recently took on Jason Hall as his second in command. But Hall is hardly your run-of-the-mill assistant. Alfred Portale made him his own chef de cuisine at Gotham Bar and Grill all the way back in 2009…
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