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Michael White whips up fantastic pies using the finest freshest ingredients. Not part of the thin crust Neopolitan craze, no, these humdingers harken back to the street slice, but with quality ingredients, and attention to their creation. Draft beer and wine available to wash it all down.
New York's best American restaurant menu features seasonal produce, fish and meat, and celebrates the diversity of the Northeast region. Through playful interpretations of classic New York dishes, silverleaf tavern offers appetizers including Panko Avocado Fries, Buffalo Lollipop Wings and Crispy Calamari along with signature entrees like Fish and Chips, Steak Frites and the Silverleaf Bacon Cheddar Burger.
Executive Chef Anthony Raggiri and Head Chef Adil Fawzi are the team responsible for the creation of a menu not too often seen in a bistro setting. This complimentary pair, take a proactive role in the maintenance of the kitchen; on any given night throughout the week one if not both of them can be found manning the fires, ensuring that the quality of the dishes they designed never falters. The consistency of the food is obvious to any of their regulars. The menu is a sophisticated, creative combination of classic Provençal fare fused with inspiration from the Mediterranean coast. Chef Anthony Raggiri's menu provides the palette with an eclectic array of dishes drawing tastes from his native Marseille, Spain, Italy, Greece and Morocco, all the while staying true to the premise that less is more.
Highlands is a contemporary authentic gastro pub located in the heart of the West Village that aims to showcase a taste of modern Scotland today while being true to its old world charm. To that end, Highlands has created a truly authentic Scottish experience by importing many interior products that capture the true essence of Scotland's unique hospitality, as well as the finest Scottish influenced cocktails, specially made by their talented bartenders with many of our favorite scotch, malts, and gins, not to mention a fantastic mix of local American and the finest Scottish beers and ales.
Burgers and dogs for those who want something a little more than McDonalds and a little less than Shake Shack.
Olio Pizza e Più is an authentic Neapolitan pizzeria and restaurant located in the heart of the West Village, by award winning Pizza Master, Giulio Adriani. Giulio Adriani arrived in New York from Italy, eager to present his own style of Neapolitan pizza to New Yorkers who are mad for the stuff. Adriani learned the art of making traditional Neapolitan pizza from two of the greatest pizza masters in Italy, Gaetano Fazio and Antonio Starita. He is double certified as an authentic Neapolitan Pizza Maker by the Associazione Vera Pizza Napoletana and the Associazione Pizzaiuoli Napoletani, organizations for certification of authentic Neapolitan pizza. Adriani states that each pizzaiolo has their own signature, partly found in their own interpretation of the "dough point", the point at which kneading the dough ceases. Giulio finds his dough point sooner than most, kneading his dough less-- which results in a lighter, fluffier, more digestible crust.
Tarallucci e Vino is modeled on the traditional Italian Bar and the dining space changes throughout the day to adapt to the customer's mood and needs.
The folks behind more than a few drinking endeavors—Stout and the Half Pint come to mind—bring a beer hall to Greenwich Village.
A cornucopia of Scandinavian delights, including sandwiches, Swedish meatballs, and roasted rack of lamb are some of the factors of its success.
Family-style Italian food in the Financial District.
Classic, simple, Italian-American fare.
Italian bar and cafe in Astoria with a modern tint.
San Fran based coffee shop bringing high minded caffeine to NYC. Multiple Locations throughout the city.
In 1985 with more than 20 years in the European restaurant industry the Dery Brothers established Kasbah Kosher BBQ & Grill, bringing European quality and service to Manhattan’s kosher community. Serving only the highest quality Glatt kosher meats, Kasbah has become renowned for its dry aged steaks that are cut on premises and served sizzling in a Cabernet wine and marrow sauce, as well as for its BBQ ribs and 100% beef burgers made on premises.
Derived from the Hindi word meaning passion, Junoon delivers on the promise of its moniker with an authentic, yet elegantly modern take on Indian cuisine. Restaurateur Rajesh Bhardwaj, inspired by his deep affinity and commitment to the food and culture of his native India, has assembled a talented team, who share his same vision including celebrated chef and cookbook author, Vikas Khanna, helming Junoon's kitchen as Executive Chef. Junoon offers fare from all over the country, and—for the first time ever in one restaurant—features its five most important techniques of cooking: Handi (pot cooking), Sigri (open fire pit), Pathar (stone), Tawa (griddle) and Tandoor (clay oven). All of Khanna's dishes are an elegant, refined expression of Indian cuisine. One of the more dynamic aspects of Junoon is the one-of-a-kind Spice Room. An array of fresh spices will be ground daily and made into a unique blend to be used in the marinades and sauces for the day.
A contemporary Italian restaurant that combines the traditions of different cultural background with the youth and energy of the owners and the sophistication and experience of their time in major New York City restaurants.
Yet another investment banker turned baker (simply remove the "n") offers tasty stuff, from cookies to cupcakes to chocolates.
Always trust the seafood of a man who owns his own processing company, as owner Luke Holden does. Emboldened by that fact and the connections it necessarily requires, Holden claims to have the ability to bring the freshest lobster possible to new York City, including diabolical lobster rolls that range in price from $6-14.
A centuries-old pink townhouse in the heart of TriBeCa is the setting for Tiny’s & The Bar Upstairs, a restaurant from Matt Abramcyk (Smith & Mills, Warren 77). Abramcyk sought to maintain the character of the 200-year-old space by restoring found materials and overlaying them with Americana finishes, creating the look and feel of a dinner club from a bygone era. The second level, known as "The Bar Upstairs," recalls a classic tavern one might stumble upon during their travels, with custom-made banquettes and antique appointments such as English country wallpaper and reclaimed tin ceilings. Chef John Martinez, who joined Abramcyk after 8 years with Jean-Georges Vongerichten, uses the finest local ingredients to prepare modern American dishes. Tiny's features an extensive list of wine, beer and refreshing cocktails. With its warm atmosphere and artistic spirit, Tiny's & The Bar Upstairs is perfect for a leisurely midday meal, a dinner date or catching up over cocktails.
Intimate wine bar with sharable Mediterranean cuisine in Astoria.