Restaurants in New York City
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Taproom No. 307
Looking for somewhere new to take your craft beer-loving bros? One night at the Taproom and you’ll never go back to your old, reliable dive bar. Over 40 beers on tap is reason enough to spend a night here. From their own House Lager to brews, like Koko Brown out of Hawaii, they’re pouring a wide, hard-to-find variety of ales. The best part? You can try a new beer every time you go since their selection changes almost daily. Plus, chef Stephen Durley believes that almost everything is better when cooked in beer. There’s beer-braised bratwurst, the beer-battered fried pickles, and beer-brined burrata cheese, and that’s just for starters. Sample Taproom’s tiger shrimp hush puppies or the pulled pork sandwich alongside a few daily beers on tap. Better yet, ask the bartender to pair a perfect beer with your...
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The Darby – The Fun Date
When all else fails, keep things lighthearted and simple. A good time doesn’t have to mean fussy tasting menus and knockout views. Sometimes, the best dates are just straight up fun… with great food, of course. What’s more fun than a live musical performance with music you can sing along to every night of the week? The Darby’s got their own, house band and most evenings end up on the dance floor, singing along with the band. That’s just the beginning. Then, there’s the raw bar, studded with oysters, and the menu, created by the talented Alex Guarnaschelli. If oysters aren’t your (or her) thing, share the Crispy Zucchini Blossoms with Heirloom Tomato Vinaigrette, or the Grilled Octopus with bacon and pickled jalapeños. But the real pièce de résistance is the 2.5 pound Maine Lobster cooked with dry vermouth,...
Read MoreThe Roof at NoMad – The Trendy Date
We know how much people love trying new restaurants, so we think it’s smart to kill two birds with one stone: Take a date to a hip, new spot. (Even if you don’t like your date, you still tried a new spot.) The newly opened Rooftop at the NoMad Hotel is one of the hottest new openings and perfect for the occasion on many counts. Head up to the roof and you’ll find phenomenal, panoramic views of the city and a terrific ultra-seasonal cocktail menu. With the Eleven Madison Park team behind the hotels many menus, you know the food is going to be exceptional. Nibble on Radishes with Butter-Dipped Fleur De Sel or Salmon Rillettes and see how the night unfolds. If it’s looking good, stay for dinner and try the Strawberry Gazpacho, the Black Bass with Summer...
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The City’s Great Cheese Chase
The thing about cheese is that it just keeps getting better. Once upon a time you had to go to Italy if you wanted fresh, homemade mozzarella. Nowadays, restaurants and shops are spinning their own freshly mozzarella. They’re buying domestic and aging cheese in-house, not to mention the incredible selection of cheeses from all over the world.
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Dish Spotting: Little Muenster’s Oaxaca Grilled Cheese
Many food forecasters have said the grilled cheese is the “It” sandwich for 2012, and some even say it will overtake the burger. We’re not sure it could ever trump the burger trend, but we have noticed grilled cheese trucks, grilled cheese shops and food carts popping around New York. Chefs are dreaming up innovative and artisanal renditions with everything from 12-hour braised pulled pork to tuna on all sorts of bread, including biscuits. I don’t know about you, but grilled cheese is one of those dishes that we often find difficult to fork over 1o to 15 dollars for. After all, how hard is it to grill cheese between two slices of bread? But one bite of the Oaxaca Grilled Cheese at Little Muenster had us singing a different tune. While it’s still essentially cheese melted on bread,...
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Best of New York Pickles
Did you know cucumbers, grown just for pickling, once grew all over Brooklyn? Yep. And they were sold from market stalls on Fulton, Canal and Washington Street. Americans consume over 5 million pickles a year, and New York is known for its pickles. While pickles aren’t exactly glamorous, they’re no longer relinquished to delis, sandwich shops and greenmarkets. Pickles of all sorts have come into fashion with all kinds of pickles far beyond cucumbers. There’s McClure’s killer Bloody Mary mix dosed with pickle juice, fried pickles at Tipsy Parson, and even a pickle-inspired restaurant called Jacob’s Pickles. From a spicy brine margarita to pickled asparagus at Mile End, we’ve sampled the city for you and picked a few of our favorite spots that feature pickles in all their glory… Momofuku Ssam Bar – Seasonal Pickles Address: 207 2nd...
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Acme
Teaser: Nordic cooking is having its moment in New York right now and perhaps the most exciting spot to sample it right now is Acme, where Noma’s co-founder Mads Refslund fortuitously turned up in the kitchen this winter. Talk about a makeover…
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Trendwatch – Eggs In Fashion
Not long ago, eggs weren’t exactly considered haute cuisine, nevermind a dish that chefs or diners got excited about. But those days are over and eggs are having their moment in the spotlight. Take the celebrated “Farmer Egg’s” at Acme: It’s not as simple as it sounds, of course.What arrive from the kitchen is are two hollow eggs teeming with steamed cauliflower, aged parmesan cheese and egg yolk, crowned with cauliflower foam and ingeniously served on chicken wire and hay. Floyd Cardoz devotes an entire section of the menu to eggs at North End Grill, his newest venture in Battery Park. Cardoz meditates on eggs every which way, including a standout coddled eggs with grits and a scotch egg in watercress soup. There’s duck eggs and quail eggs, free-range and organic, and they all come poached, scrambled, fried or...
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Brooklyn Bowl
How many bowling alleys have bragging rights to one of the best fried chicken dishes in New York? Leave it to the Bromberg Brothers (of Blue Ribbon fame) to spread the love to a Brooklyn bowling alley with 16 lanes and live music. As for their fried chicken, it’s a crispy-skinned thing of beauty. But if there’s one thing on the menu that just might upstage the fried chicken, it’s the “Bourbon Street Milkshake.” It’s got all the comfort of a creamy milkshake with some adult-friendly alterations to keep things exciting. There’s the shot of bourbon and a sizable dollop of Nutella, injecting a rich, praline flavor to the drink. And then, there’s the homemade ice cream made with real vanilla. They mix it all together and serve it in a chilled sundae glass. The result is one killer spiked shake,...
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Yakitori Totto
Climb the stairs of this second floor walk-up and you’ll feel as if you’ve stepped out of Manhattan and into an izakaya in Tokyo. One of my favorite food escapes in the city, grab a seat along the counter to watch the yakitori chefs at work. “Yakitori” translates as grilled bird with an emphasis on head-to-toe-chicken, but some of our favorite dishes never touch the grill at all.
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The Spotted Pig
The Roquefort-topped burger alone is reason enough to head to the city’s first gastropub. Still, April Bloomfield has got plenty more up her sleeve than that at this buzzing, two-story watering hole dealing in British bar bites, like roll mops and devil’s on horseback. Bloomfield takes inspiration from all over the world and the result is an exceptional dish of ricotta gnudi bathed in brown butter and fried sage and pork belly with salsa rossa and polenta
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Peter Luger Steakhouse
This carnivore institution never gets old. Even the servers’ attitudes seem oddly charming at this Brooklyn steakhouse. Settle into a wood table, skip the menu and order the extra thick-cut bacon and a tomato and onion salad. We’ve even come up with our own creation. Slice open one of their signature, onion rolls and layer it with bacon, onion, tomato, a dab of Luger sauce and repeat.
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Peasant
If you’re looking for the perfect date spot, this is your guy. There’s just something about the open kitchen, brick oven and dripping candles that draw couples back time and time again. But it’s the Tuscan fare and the open fire cooking that has kept us coming back over the years. Everything – the skate, the leg of lamb, the tomatoes – is touched by some form of an open flame.
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Milos
This midtown Greek spot is admittedly pricey, but you’d be hard-pressed to find whole fish as fresh as the ice display here. Start with the grilled octopus and tomato salad and head to the ice display to shop for your dinner. (If you see langoustines, grab them.) If not, there’s plenty of other excellent and hard-to-find options the likes of white salmon.
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Masa
From start to finish, a mind-blowing meal that will change the way you see Japanese food forever. Sit at the counter, so you can watch the sushi chefs create divine bites of truffle-coated sushi, toro with black caviar, mackerel, and snapper sushi. Dinner at Masa isn’t exclusively sushi. There’s excellent cooked dishes as well, like wagyu with white truffles, langoustines and more.
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Marea
Whoever says fine dining is dead has never eaten at Marea. This elegant CPS restaurant is furnished with a high-gloss rosewood bar, chocolate leather banquettes, and roaming silver trolleys toting liqueurs. The seafood-centric menu is as exceptional as the setting. Especially when they’re mingled with pasta, like the fusilli with red wine-braised octopus, spaghetti with crab & sea urchin and the lobster ravioli.
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Locanda Verde
Every neighborhood should have an Italian spot as good and as cozy as Locanda Verde. The kitchen’s packing star power with Chef Andrew Carmellini (Cafe Boulud, A Voce) on savory, Karen DeMasco (Gramercy Tavern & Craft) on sweets and Josh Nadel (Cru) on beverage. The perfect mix of creative, yet comforting cooking, the menu is studded with winners, like fire-roasted garlic chicken, roasted sea scallops with spring peas and almond gazpacho, and pappardelle with lamb bolognese. Start with the blue crab crostini and the ricotto crostini, which are both excellent and save room for DeMasco’s innovative gelati, budino, and seasonal tarts. What to drink with it?
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Gramercy Tavern
As if you needed another reason to visit this Gramercy institution, chef Michael Anthony just won the James Beard award for best chef New York. Truth to be told, we’d come for the impeccable service and cozy, farmhouse-style setting and the first-class cocktails, like the mortoni (Danny Meyer’s take on a negroni) and the concord grape crush. The menu depends primarily on the season, but if you spot ramp custard or any custard at all, order it.
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Frank
This East Village Italian never gets old, which is why it’s always buzzing with diners, hungry for their juicy Meatloaf, Fresh Gnocchi or Mussels Marinara. They don’t take reservations, but you can linger at the bar while you wait for your table. As soon as you grab a table, grab a glass of well-priced Italian wine and the gorgeously buttery, imported Burrata, still one of the best in the city, with sliced tomatoes.
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Fatty Crab
This funky joint (with two Manhattan outposts) peddles some seriously exciting Malaysian food. And if you’ve never sampled Malaysian before, this is the place to do it. The servers are young, faded, rock ‘n’ roll t-shirt types and the dining room is packed with a laidback, but lively crowd gnawing on fiery chicken wings and fatty duck. Start with a rum and coconut cocktail served in a coconut shell with a sugar cane swizzle.
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