If you had any doubt that Xi'an Famous Foods is the Shake Shack of New York's Chinese food scene, let this remove all doubt: the company sends word that they just signed a lease on the Upper East Side at 328 East 78th Street and aim to open for business this summer.
Ready your bibs, New York: East Williamsburg is getting some whole hog barbecue. Tyson Ho, the Flushing-bred, North-Carolina-trained pit master, has confirmed that he'll be setting up a beer and barbecue hall at 173 Morgan Avenue to open this summer.
Sitting at the subterranean, yet still light and airy bar at Bassanova a week after their opening, there's a veritable supergroup of ramen chefs populating the dining room to test out their newest competition, a straight-from-Tokyo import that serves up pork-based tonkotsu broth along with a Thai-style green curry.
The folks behind Harlem's first ramen shop, Jin Ramen, have opened up their second sit-down restaurant on the corner of 121st street and Amsterdam. Flat Top, named after the griddle that most of their food is cooked on, serves up a menu of American-style bistro food with a somewhat upscale French and Mediterranean bent.
"My inspiration comes from my roots—the south of France—the great mentors I have, and my family," explains Laurent Kalkotour, chef of the recently opened Brooklyn spot, Atrium in the old Governor space.
The food at The Butterfly, White's new downtown cocktail bar and supper club in collaboration with cocktail whiz Eben Freeman, is a departure from his renowned Italian cooking. It focuses more on American comfort food classics like the aforementioned patty melt, fried chicken, and spinach and artichoke dip.
Rich Torrisi, Mario Carbone, and Jeff Zalaznick love nothing more than eating raw fish and drinking cocktails. "That's what we do in our free time. It's our favorite thing," explains Zalaznick, "we built a place that's an idealized version of what we like to do most." That place is ZZ's Clam Bar
The newly minted Sen occupies an ambitiously large space on 21st street in Manhattan. The menu is a congruous blend of traditional and modern: classically prepared sushi and a broader, more eclectic kitchen menu with pan-Asian focus. If the concept sounds less than original, it's worth mentioning that Sen is an offshoot of the nearly two-decades-old Sag Harbor restaurant renowned for their sushi.
"We're not trying to be a typical Greek taverna," Michael Psilakis says, which is why his newly opened MP Taverna is so unlike its Astoria neighbors. "I still think it's Greek, but my mother didn't cook anything like this." On the menu: octopus with yogurt and chickpeas, mussels with feta and Greek sausage, and more.
First it was Locanda Verde, then the Dutch, and now chef Andrew Carmellini and his restaurateur partners have opened their third restaurant, Lafayette, a classy French bistro and bakery. Open morning, noon, and night, it's a very French-feeling place on the corner of Lafayette and Great Jones, with an emphasis on old-school Gallic traditions.
At the recently opened Le Restaurant below All Good Things Market in Tribeca, the $100 6-course tasting menu is "no choice / no substitutions," and changes daily depending on what Chef Ryan Tate feels like cooking and what's at peak season, literally, today. We hung out in the kitchen with Tate, owner Ryan Wittels and the team, to give you a glimpse on what's happening below the market.
After a long, long wait, Fatty 'Cue is back open in Williamsburg.
Tres Carnes opened last week serving up a fusion of Mexican flavors and Texas-style smoked meats using the (dare I say it?) Chipotle service model. If the concept sounds familiar, the barbecue has a stronger pedigree than you may suspect—the restaurant has enlisted Mike Rodriguez as pit master, who spent almost a decade running the pits at the legendary Salt Lick in Texas.
Last year chef Frank Prisinzano teamed up with butchers Adam Tiberio and Erik Hassert to open a retail butcher counter as part his latest restaurant, Sauce, located on Rivington Street. The butcher counter doesn't just supply his restaurants; it also hosts large format meals for groups of ten.
Just down the street from his southern restaurant Seersucker and laidback coffee shop Smith Canteen, you'll find chef Rob Newton topping a bowl of pho with cilantro sprigs or making Vietnamese coffee popsicles at his new spot, Nightingale 9.
The flood waters of hurricane Sandy were deceptively cruel to the Red Hook seafood restaurant. "At first, it seemed like all items above the flood line were okay," says chef Kevin Moore. "We thought we'd replace the sheetrock, the wainscoting... but then we noticed the floor tiles were buckled, and the fear of mold became paramount... there was a dull quiet in the place like the life had drained with the sea." But after a long rebuilding period, the restaurant, which opened in 2008, has returned.
This week, Executive Chef Nick Anderer unveils a new olive oil tasting program at Danny Meyers' Italian trattoria, Maialino. Here Nick explains his motivation behind the program, what's on the menu now, and what we can expect soon.
Saul Bolton opened Red Gravy with the desire to pay homage to the Italian-American experience. The menu is inspired by recipes and traditions that immigrants brought from the shores of Southern Italy to the blocks of Southern Brooklyn; changes were made only to reflect the different ingredients available in their new homes.
We've already shown you the juice and smoothie selection at the new Creative Juice bar inside Equinox (just two locations for now). While we were chugging back the juice, we also nibbled on some of the food. Take a look at what you can expect to eat there.