Restaurants in New York City
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Drink Spotting: Negronis at The Gilroy
You can order all sorts of inspired cocktails at the recently opened The Gilroy, an attractive new hotspot with art deco chandeliers, reclaimed wood communal tables, a copper bar and red brocade-swathed back room on the drinking den-deprived Upper East Side. But why in the world would you? The name of the game here is Negronis…
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Try This: Slovak Dumplings, Two Ways
You may be familiar with spaetzle, the Central European egg dumpling found on menus at popular New York Austrian restaurants like Edi & the Wolf and Blaue Gans, but does the name halusky ring a bell? Restaurant Girl samples this lesser-known Slovak cousin to spaetzle at East Village eatery Korzo Haus.
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Rosette – Reviewed
Why aren’t more people talking about Rosette? New Yorkers can’t seem to get enough restaurant gossip, especially when it comes to openings (though we love a good chef shuffle, too). Yet, Rosette has barely scratched the surface of our collective radar. Which is good for the rest of us until word gets out to the foodie set. And I’m pretty sure it will…
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Whiskey Stones from Broadway Panhandler
Any true liquor connoisseur will tell you that the worst thing you could do to a glass of Chivas Regal is water it down with a fistful of melting ice cubes, making these Whiskey Stones the perfect gift for anyone that insists on ordering their spirits on the rocks. Just pop them in the freezer and drop them in your drink – it will stay well chilled (and undiluted) for 30 minutes or more. We’ll raise a glass to...
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Q & A with Chef About Town Ryan Skeen
Ryan Skeen’s reputation tends to precede him. While his talent has never been disputed, he’s publically ping-ponged between six different restaurants (including V, Resto, Irving Mill, Allen & Delancey, Fish Tag and Pera Soho), in just as many years. Which would make a particularly juicy but of industry gossip if the stories about his crash-and-burn departures from each were entirely true…
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Q & A with French Louie’s Executive Chef Ryan Angulo
Chef Ryan Angulo and owner Doug Crowell already happened upon a winning formula with their popular Brooklyn bistro, Buttermilk Channel. While essentially a New American restaurant, there’s still a good deal of French influence and execution involved. That’s why they elected to flip the script only slightly with their long anticipated (five years!) follow up project, French Louie, with a boîte that’s yes, largely French, but with a smidge of American flavor and flair…
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