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The Drink's Nika Carlson will bring seafood from the North Atlantic region to Greenpoint with The Bounty, slated to open soon. Stay tuned.
Fried chicken with a side of waffles or bacon and cheddar. As simple as that!
The General Greene's Nicholas Morgenstern brings the homemade ice cream he started at his Fort Greene restaurant to Nolita, where small batches of "texture-driven" ice cream is served in a classic setting. The menu is full of options that speak to Morgenstern's assiduous taste for his individually created recipes, with five different vanillas and chocolates each: bourbon vanilla and burnt honey vanilla, for example, and bitter chocolate and Szechuan peppercorn chocolate. There's salted pretzel caramel, "black ass licorice," a green tea pistachio... the list of "Philly style" ice cream is deep and compelling and augmented by a selection of sorbets, sweet drinks, and toppings. Combined that dedication to flavor with classic sundaes, you get the King Kong banana split, the New God Flow, the Butta Pecan Rican, and a mess of other scintillating options. Rounding out the creamy collection is an espresso and coffee bar and fresh-baked pastries daily.
Playful Hellenic inspired cuisine re-enforced with by a full compliment of American classics. The name pays homage to the neighborhood, harkening back to a time when trains rumbled up and down the avenue, and the living things that happened in their way, well, this is why it was known as Death Avenue!
The head barkeep at The Gilroy is known for experimenting with new distilled spirits and mixers, and the menu of time-honored cocktails with seasonal succulents evokes that ethos, with additional inspiration from the classics, such as the Mint Julep and the Old-Fashioned. There's also a small plates menu available from Chalk Point Kitchen, crafted by Michelin Star and Rising Chef Award winner Chef Joe Isidori.
Michelin starred Chef and owner Matt Lambert, brings his native New Zealand cuisine to Nolita. With a menu that nods towards New Zealand’s eclectic culinary influences, from Old World traditions, to Asian spices, to the modern day dedication to local, fresh, seasonal offerings. Wine list curated by another kiwi, Cameron Douglas includes large selection of hard to find New Zealand wines, and speciality cocktails feature homemade sodas and tonics. Striking interior includes a 20-foot walnut timber bar, lime-washed exposed brick and modern brass chandeliers.
Handmade ice cream in the East Village.
Direct from London comes an eatery that keeps it menu simple. Very simple. In fact it's very name acts as the card - you got burgers, you got grilled lobster, and in a pique of generosity a lobster roll was added for diversity's sake. Each comes with fries and a salad. Each will cost you $20/
Executive Chef Jarett Appell brings authentic, sumptuous Italian fare and pizzas baked in wood-burning ovens to the flagship Macy's in Herald Square, with the modern trattoria offering sixth-floor views of the Empire State Building.
The Nolita Fonda offers Tacombi to folks in the mood for tacos without a lot of hassle, a smart decision that could very well be Fonda's undoing: with some of the area's best tacos coming out of a carved-up VW microbus inside the already inviting Fonda, it's a wonder that anyone ever makes it to the real kitchen. It's food-truck dining indoors, and if we're truly, really lucky, Fonda will leave the original location to their concept and throw a few more VW buses into the Nolita location.
Traditional Pirate Bar in the heart of teeming seaport, serving up fun times, with fun cocktails, goofy environment and seafood heavy menu. Does not attempt to take itself seriously, so neither should you. Check your cutlasses & baditude at the door for good moods and good times!
Korean BBQ in TriBeca. Grill your own meats - or have the staff do it - fortify yourself with drinks, then head down stairs and belt out Karaoke.
Craft Burgers. Craft Beer. Crafty idea... if done right. And these guys certainly do! 40 Beers on tap and variety of speciality burgers including an amazing au poivre burger with bleau cheese and peppercorns!
The James Beard Award-winning chef behind Aureole, Charlie Palmer, brings his signature steakhouse to the former Rothmann's space.
Hand made ice cream for the fancy ice cream loving hordes in Billyburg.
Vince Vitek and Billy Gilroy of West Village cocktail haven Employees Only bring their cocktail craft to TriBeCa with this lively bistro with eclectic American fare. Live music on occasion which ads more zest to an electric scene.
Gastro-Pub close to Penn Station with 18 beers on tap with special emphasis on I.P.A's and farmhouse ales. Chef Jim Takacs cooks up an array of comfort food.
Craft Burgers. Craft Beer. Crafty idea... if done right. And these guys certainly do! 40 Beers on tap and variety of speciality burgers including an amazing au poivre burger with bleau cheese and peppercorns!
Spicy Thai food from Phimploy Likitsansook whose Hell's Kitchen Wondee Siam is highly regarded by Southeast Asian aficionados.
Simple, smart neighborhood Italian eatery. With a large, splendidly-decorated room, white linen service, sidewalk café seating, and a quaint and lively bar, Amata is perfect place for intimate dinner for two or a dinner with group of friends.