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You know, there just aren’t nearly enough special news bulletins about fried chicken these days. Nope, not nearly enough. So let’s roll with one of those today. Special Bulletin: We bring you news of The Ribbon, a Blue Ribbon–empire joint with a mighty interest in special fried-chicken dinners and whiskey. It’s open now on the Upper West Side. Visuals
If this were an Outkast album, it’d be called SpottieOttieTikiDuckalicious. Happy motherf**king Tuesday. Say hey to Kings County Imperial, a charmer of a little Williamsburg Chinese spot that’ll throw open the doors tonight. Those Williamsburg dates: always nice and laid-back. The light seems to hit everyone just right. The prawns have been turned into
Everything you read after this will be wasting time, and we wrote it. Because that’s time you’re not spending at Loosie’s Kitchen, a French-NOLA Elysium that looks like a quintessential California patio, and might be the best Brooklyn opening of the year. It opens tonight in Williamsburg as part of Loosie Rouge. Quick primer: it’ll remind you a little bit
A few fun, apropos-of-nothing facts: 1. Right now is exactly the time you want to be drinking a Belgian witbier. 2. Forty is a good amount of bourbons. 3. Duck Cubans exist. And now, a few appropriately placed facts: 1. Belgian witbier is one of the four house beers at X (along with 16 other outside-the-house ones). 2. Forty bourbons is what X has
Today there’s a new kind of meal in this city. And that—that just doesn’t happen very often. So it’s special. And fried. It’s fried. So far, so good. It’s at Tempura Matsui, the only place in New York where dinner is omakase tempura, opening tonight. What you have here is a small, very Japanese-looking place, and a chef (Matsui, as you’ve deduced) who
Today’s all about the supporting player. The guy you see in every movie, always making his scene better. The sixth man. The Garfunkel. It’s about The State of New York Side Dishes, a slideshow in nine parts that’ll take you through... nine sides and extras you will want immediately upon seeing them. Entrées and “small plates” need not apply. Well, what
We’ve got some good news and some bad news. The bad: you already know it if you’ve been outside today. Now the good: It’s the coming of Okiway, a colorful Bushwick spot for some laissez-faire takes on some Japanese-bar-food staples, opening tomorrow. We’ll shortly dive right into some photos that show you things here along with some words that
It’s Friday. Yep, we feel good about it, too. So we’ll probably see you at Angel of Harlem, a Caribbean-Latin spot that’s going to be your go-to for cocktails and that kind of food now. It’s open. Now. This is the area to be at the moment. You’ve got Streetbird and West End Hall nearby, which cover your rotisserie-chicken and a-lot-of-beer needs.
In the world of delicious, crumbly, buttery, bread-like things that are typically, but not always, eaten at breakfast and topped with other delicious things, biscuits easily nab a top-five slot. Maybe even a top-three. And so it’s our duty to bring you tidings of Burnside Biscuits, your garden-variety biscuit and barrel-aged-cocktail Southern spot,
You know how Abe Froman is the Sausage King of Chicago? Well, he’s not real. Never was. But dry your eyes, we’ve got a sausage monarch right here. Right at Schaller’s Stube Sausage Bar, a walk-up or stop-by sausage bar just like it says it is. It’s from the legends at Schaller & Weber on the UES and open now. These are the very people who supply the
