John DeLucie Breaks Free of The Crown Group With Bedford & Co.
Dirt Candy’s tagline is, “Leave The Vegetables to the Professionals.” And to be sure, chef/owner Amanda Cohen has done wonders to change the way the restaurant industry looks at meat — seriously, how many “vegetable-focused” concepts have you seen debut over the last few years?
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Wallflower’s Foie Gras Bagel Will Make You Rethink The Schmear
Dirt Candy’s tagline is, “Leave The Vegetables to the Professionals.” And to be sure, chef/owner Amanda Cohen has done wonders to change the way the restaurant industry looks at meat — seriously, how many “vegetable-focused” concepts have you seen debut over the last few years?
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Inside dinnertable, NYC’s First “Reverse Speakeasy”
There’s nothing ostensibly clandestine about the goings-on at The Garret East. Make your way through the (well marked) doors, and you’ll find the music pumping, the crowds bumping and everyone drinking; in perfectly plain sight. But if — perhaps in a boozy search for the bathroom — you happen to stumble your way past an inconspicuous curtain, you’ll be confronted with a single, discreet buzzer on a wall, enigmatically demanding that you “Push For Food.”
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Restaurant Spotting: Indian Accent
Dirt Candy’s tagline is, “Leave The Vegetables to the Professionals.” And to be sure, chef/owner Amanda Cohen has done wonders to change the way the restaurant industry looks at meat — seriously, how many “vegetable-focused” concepts have you seen debut over the last few years?
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Down Home Comes to NYC
Ever heard of a meat-and-three? It’s a down-home restaurant style that’s considerably more popular in the South than it is in NYC — allowing customers to choose their protein (such as meatloaf or chicken-fried steak), along with a trio of soulful sides, such as creamed corn or mac & cheese. But as swiftly as New York has appropriated Nashville hot chicken, we’ve poached their beloved, countrified concept as well, with not just one, but two new debuts…
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John Fraser 86’s Meat at His Newest Restaurant, Nix
Dirt Candy’s tagline is, “Leave The Vegetables to the Professionals.” And to be sure, chef/owner Amanda Cohen has done wonders to change the way the restaurant industry looks at meat — seriously, how many “vegetable-focused” concepts have you seen debut over the last few years?
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Spring 2016 NYC Restaurant Preview
With splashy openings like La Sirena & Pasquale Jones, New York’s winter restaurant season was a lot more fruitful than most. But there are even more debuts to look forward to this spring, such as a New Nordic eatery in Grand Central Station, from Noma co-founder, Claus Meyer, an out-of-Philly establishment from celeb chef, Jose Garces…
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Restaurant Spotting: Russ & Daughters Uptown
Dirt Candy’s tagline is, “Leave The Vegetables to the Professionals.” And to be sure, chef/owner Amanda Cohen has done wonders to change the way the restaurant industry looks at meat — seriously, how many “vegetable-focused” concepts have you seen debut over the last few years?
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Raw Food Guru Opens OO+Co, a Vegan Pizzeria in the East Village
Dirt Candy’s tagline is, “Leave The Vegetables to the Professionals.” And to be sure, chef/owner Amanda Cohen has done wonders to change the way the restaurant industry looks at meat — seriously, how many “vegetable-focused” concepts have you seen debut over the last few years?
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Restaurant Spotting: Bottle & Bine
Dirt Candy’s tagline is, “Leave The Vegetables to the Professionals.” And to be sure, chef/owner Amanda Cohen has done wonders to change the way the restaurant industry looks at meat — seriously, how many “vegetable-focused” concepts have you seen debut over the last few years?
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David’s Cafe is Ready for Its Close-Up
It seems you gotta have a gimmick if you wanna get ahead in the East Village nowadays. David Chang & Brooks Headley face off with their cheffy takes on greasy fast food favorites. There are even media perennials, such as Harry & Ida’s, and its well-Instagrammed pastrami sandwich. And if the newly opened David’s Café has anything to say about it, it will soon become the poster child of over-the-top poutine…
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Wisefish Proves that Poke’s Totally on Trend in 2016
What’s that we said about poke pushing out ceviche as 2016’s raw(ish) fish du jour? The just-opened Wisefish has all but made our case about the on-trend Hawaiian dish, serving made-to-order bowls from a blue-tiled space in Chelsea. Right this way…
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Inside Acme’s Unexpected Culinary Revamp
Dirt Candy’s tagline is, “Leave The Vegetables to the Professionals.” And to be sure, chef/owner Amanda Cohen has done wonders to change the way the restaurant industry looks at meat — seriously, how many “vegetable-focused” concepts have you seen debut over the last few years?
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Our Winter Restaurant Preview – 2016
Currently contending with those post-holiday blahs? Rest assured that there’s plenty of light on the horizon, in the form of seriously exciting, in-the-works restaurants — from an off-the-wall burger joint from the acclaimed April Bloomfield, to a fast-casual spot (believe it or not!) from the distinguished EMP team…
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Shockingly Good Vegan Eats at Avant Garden
Considering seminal bar owner Ravi DeRossi’s especially indulgent projects, like Death & Co. & Mayahuel, you’d hardly finger him to eventually open a refined, vegan restaurant. And yet, that’s precisely what he did this past fall, launching the critically-acclaimed Avant Garden…
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It’s Easy Eating Gluten Free at Oovina
Dirt Candy’s tagline is, “Leave The Vegetables to the Professionals.” And to be sure, chef/owner Amanda Cohen has done wonders to change the way the restaurant industry looks at meat — seriously, how many “vegetable-focused” concepts have you seen debut over the last few years?
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Inside the Arepa Factory: An Ode to Venezuelan Corn Cakes
Dirt Candy’s tagline is, “Leave The Vegetables to the Professionals.” And to be sure, chef/owner Amanda Cohen has done wonders to change the way the restaurant industry looks at meat — seriously, how many “vegetable-focused” concepts have you seen debut over the last few years?
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Mulino A Vino Scores NYC’s Newest Wunderkind Chef
Dirt Candy’s tagline is, “Leave The Vegetables to the Professionals.” And to be sure, chef/owner Amanda Cohen has done wonders to change the way the restaurant industry looks at meat — seriously, how many “vegetable-focused” concepts have you seen debut over the last few years?
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Dimes and Lupulo Take On Take-Out
Established chefs and restaurants have continued to expand upon their brands with fast-casual concepts and low-key, affordable spots; think David Chang’s Fuku, Brooks Headley’s Superiority Burger, and Chris Jaeckle’s Uma Temakeria. And the newest entrants to NYC’s “good food to go” scene are the health conscious Lower East Side bistro, Dimes, as well as George Mendes’ 6-month-old Lupulo, which serves Portuguese, seafood-focused small plates in Chelsea…
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Restaurant Spotting: Dirt Candy (2.0) is Dandy
Dirt Candy’s tagline is, “Leave The Vegetables to the Professionals.” And to be sure, chef/owner Amanda Cohen has done wonders to change the way the restaurant industry looks at meat — seriously, how many “vegetable-focused” concepts have you seen debut over the last few years?
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