Restaurants in New York City
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Q & A with Nick Morgenstern of GG’s & Morgenstern’s Ice Cream
Nick Morgenstern may have built up an impressive resume as pastry chef in some of New York’s top kitchens — Daniel, Gramercy Tavern and Gilt, and at his own two restaurants, Goat Town and Brooklyn’s General Greene —but it wasn’t until last May that he realized his lifelong dream; of opening up a classic ice cream parlor…
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Dish Spotting: Bubby’s High Line $100 Sundae
Come summer, who isn’t a sucker for ice cream? No, seriously. But a $100 dollar ice cream sundae? Bubby’s High Line just unveiled a new, over-the-top creation with homemade ice cream you’ll want to know the scoop on (get it, scoop?)…
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Summer Sips: Vietnamese Iced Coffee
Now that iced coffee season is in full swing, you may find yourself craving a little variety from your daily cold-brew. For those willing to venture into sweeter realms of coffee on the rocks, Vietnamese-style iced coffee (Ca Phe Sua Da) may just be your summer salvation. Restaurant Girl dishes on where to find some of the best Vietnamese iced coffee in New York…
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Q & A with The Gander’s Jesse Schenker
It ain’t easy to reinvent the wheel, but Jesse Schenker has done just that with his inventive, American fare at West Village sleeper hit, Recette. Well, he’s at it again with a new venture, The Gander, with the likes of Buffalo Sweetbreads and Fries with Beef Aioli…
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elan – Review
This is what many are calling Waltuck’s comeback, his official return to the New York dining scene. At Chanterelle, David Waltuck leaned very French, with decadent dishes, like Shrimp Risotto and Duck & Foie Gras Dumplings. At élan, he seems to have loosened up…
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A Rhapsody in White: Obica Pizza e Cucina
When one of your nearest neighbors is the Italian megastore, Eataly, it takes a lot to stand out with regionally-sourced products and refined yet rustic cooking. But Roman export Obica has flourished for the last 10 years with an especially well-defined mission statement (The World’s First Mozzarella Bar). That’s why, when it comes to their new, sleekly stylish, 120-seat restaurant in Flatiron, they’ve smartly retained a distinct dairy through-line, with their prized and inarguably spectacular DOB mozzarella, flown in from Campania twice a week…
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