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Almost there. Just a liiiittle bit further. So close. You’re so close to the weekend. Let’s put a cherry on it. An early-’90s-style, indulgent, sweet-cherry-pie kind of cherry like Alta Linea, a not-indoors place for frozen Negronis and Italian small plates at the High Line Hotel, opening tomorrow. Hopefully you’re aware that this used to be a seminary
What’s it been, like five hours of grueling week so far? Yeah, we’re ready to hear about a superlative burger, too. Wild Horse Tavern, a Dutch-doored UES spot for cocktails and that thing we said above, now open on the Upper East Side from the Church Street Tavern guys. This doesn’t really look much like a place that’d be on the Upper East Side, and we
Picture this. It’s 90 degrees out. You duck into a cocktail spot and order a refreshing Dark and Stormy. The guy you made this request to nods in recognition and begins to craft the beverage. He’s crafting, with love and precision. And he continues to craft. It is still 90 degrees out. It’s looking incredible and yet, crafting persists. Insanity
Today, we’ll keep it simple. Just the tale of a journeyman Alsatian chef who appears to be attempting to create the best restaurant in New York. Call him and his place Gabriel Kreuther, the kind of impressive, sweeping Midtown French spot they don’t make so much anymore, now open just off Bryant Park. You ought to know Gabe by now. He won a Beard
More than once over the course of your years, you’ve thought to yourself, “I’d like some delicious fish.” It’s true, it happened. And in response, one of the gents behind the Meatball Shop has combed the deep on your behalf. And then made Seamore’s, an expansive seafood setup from Michael Chernow, opening tonight. The gist here is a lot of less-eaten
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
