The first thing to know about Amelie, a French-style wine bar in the West Village, is its happy hour. But there's good food to follow.
West Village, Manhattan
There are plenty of things to love about The Clam, Mike Price and Joey Campanaro's new shellfish-centric seafood restaurant in the West Village . The menu can be a little perplexing in both format and conceit (is this upscale seafood shack food, or is it New American market-driven? Can it be both?), but there are good bites to be had amidst the confusion. Here's what to order.
August in the West Village is all about the breezy food of spring and summer, but it has an appeal all year round.
Pagani's reasonably priced Italian has its pleasures, but to thrive on Bleecker street it'll have to do more.
Beef offal specialist Takashi recently started a late-night ramen menu by reservation only. Forget pork tonkotsu; here's ramen with Kobe beef belly.
Where do you go when April Bloomfield's deservedly popular gastropub quotes a wait longer than an hour? Here are some alternatives nearby.
Trust Coppelia to get fried chicken right. The cutlet in this Torta de Milanesa ($9.95) is juicy and greaselessly crisp. On top go creamy black beans, creamier guacamole, a delicately smoky chipotle mayo, gooey, salty cheese, and strips of fresh lettuce and roasted green chili.
Since our last High Line guide came out, the popular elevated park and surrounding area have seen some interesting food-related developments. In addition to various restaurant openings in Chelsea and the Meatpacking District, Chelsea Market has seen some interesting new offerings, and vendors have started selling food on the High Line itself. So where should you eat while walking the High Line? With the Meatpacking District on one end and Chelsea on the other, you've got options. Here are our picks.
Popbar, the gelato-on-a-pop shop on Bleecker Street, has expanded their non-frozen selections. They already sell one winter friendly product, a hot chocolate on a stick. Now, they have a second—Waffle Pops—and they're damn good too.
At Coppelia, pancakes come in two spins. There are buttermilk pancakes—light, fluffy, and painfully common elsewhere—and a blue corn version, the narwhal of pancakes in New York. With a denser, weightier texture and cornbread-like crumb, they're the pancakes for people who like their pancakes with a little more substance.
Rare are the times that a rice dish, even one as large as this, is worth $18. When that rice stretches out raisins, orange peel, saffron, and scallions into something so much more than the some of its parts, it qualifies.
From a distance, the tiled mosaic sign announcing 100 Montaditos in a vaguely Basque font and diners standing around the marble-topped bar could almost fool a passerby into thinking this isn't a typical West Village watering hole. The cheap eats Spanish chain couldn't have picked a better location for its recent New York City debut.
There's a new frozen custard player in town, and it's just as good, if not better, than Shake Shack's.
This ice cream sandwich is like a souped-up Klondike bar from heaven--It combines a tangy frozen labneh (Greek) yogurt and chocolate sorbet. Not sweet enough for ya? Check out the 3-star cookie plate.
Raffetto's has been in the pasta business since 1906, and it's still turning out great fresh and dry pasta today.
In many ways, Cafe Nadery a gathering place inspired by and built around the Iranian heritage of the 21 people who own it. The café is a venue for readings, live music, film screenings, art exhibits, lectures, and fora. It just so happens they serve breakfast, lunch, and dinner.
Although Joe Dobias lives in the West Village, where there are plenty of trendy restaurants, the chef is all about mom-and-pop places. He and his wife, Jill, who live next to Carbone, spend most of their time at their latest restaurant Joe and Misses Doe, but they still make it to some of their favorites in the Village. While the chef, who's far from shy from expressing his opinion, says that smaller restaurants are less common these days, there are plenty of good ones mixed with others that have been around forever. Here are some of this favorites.
Beautiful, flaky croissants and savory and sweet scones are all winners at the small tea shop in the West Village.
Tucked into the West Village, Annisa has steadily grown a following from chef Anita Lo's careful, technique-driven takes on New American cooking with French and Asian touches. We ventured behind the scenes into the kitchen to see a breakdown of one of her most popular dishes, featuring a whole squid that's part grilled and part fried.