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Today, on this most beautiful Monday, the 17th of July in the year 2017, it feels only right that you have two new, summery downtown eateries to check out. And it just so happens we’ve got couple of those up our hypothetical sleeve over in LES-Nolita territory. Thanks, sleeve. Now, one’s a casual-leaning date spot called Minnie’s. The other is the latest
Good afternoon. Today, we take a break from your regularly scheduled programming to bring you the finest vegan dishes our fair city has to offer. It’s true, we don’t often deep-dive into your solely vegetable-forward options. We presume you like it that way. And we’ll keep it that way, generally. But we’ve been coming across some damn good stuff
This is the dawning of the age of peak contemporary Indian. At least we’re feeling like we’re seeing more and more notable, nay, exciting modern Indian-type openings these days: today with Old Monk, a handsome cornerspot now open in the East Village. Now, it’s Friday, and you’ve got weekend-ing to do, so we’ll keep this short and to the point. The space
In the late-1800s, some 7,000 Japanese workers were invited to Peru on two-year contracts with the promise of jobs in sugarcane farming and the like. Naturally, some stayed. Started businesses. Families. Did other things that happen when people stay places. Which is all to say, to our benefit, the supercuisine that is Nikkei now exists. And here's what
You can feel good about eating at any place that... A) Is completely vegan. B) Donates profits to worthy causes. C) Has a Union Square Café alum in the kitchen, because that will make it taste good. The answer is always D, all of the above, at P.S. Kitchen: the latest in plant-based restaurants that will also give all their money to charity, now open in
Some people just know what they're good at.Some people are good at a couple of things and combine said things to the benefit of all of mankind. Take the Grand Banks folks, for instance. They're a couple of sailor-restauranteurs who are particularly good at making beautiful date spots floating on or in close proximity to the sea. And they've just opened two
Look, we'll always have a soft spot for Artichoke. Literally. It's responsible for at least two inches of pinchable fat on my person. And sometimes that late-night hunger can only be quelled by a three-pound slice of pie essentially filled with three inches of artichoke dip clocking in at 3,000 calories. (Disclaimer, we really have no idea how many
What does one do after working under wd~50's Wylie Dufresne for several years, traveling and cooking throughout Japan and returning to feel a real lack of adequate convivial Japanese after-work drinking-and-dining spots in NYC? We have no idea. We've never done any of those things. But Chef John McCarthy's answer comes in the form of Oka, an
What do you get when you combine 6,000-square-feet of white brick and lush greenery, a sun-drenched patio and an excess of creatively crafted comfort food? Many happy humans. Well-fed people in an undeniably good-looking environment. But more specifically, Craven: a massive and beautiful neighborhood gem for dinner and drinks with rumors of brunch being
If you've recently murmured the words, "There appears to be a real lack of authentic Oaxacan cuisine in Brooklyn these days, particularly in Gowanus," prepare to eat your murmurs. Because here's Claro, a shiny, new Oaxacan-inspired spot open now from the guys behind Freek's Mill. Now let's discuss a completely fictitious scenario in which you
