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.
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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.
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.
Williamsburg has a new neighborhood Thai restaurant with some surprising players: dessert star Pichet Ong and Sripraphai of the celebrated eponymous restaurant in Queens.
Set in the old Paris Common space on Bank Street and Greenwish Street, The Marrow is the third collaboration between Harold Dieterle and co-owner Alicia Nosenzo, and his first foray into meat-centric Italian and German fare. "This is the food of my family," he says. "I have an Italian grandmother on my mother's side and a German on my father's."
"We wanted it to have the same vibe as the Bien Cuit in Brooklyn, even if it's in Manhattan," said head baker Zachary Golper of his second location, which just opened on Christopher Street.
If a casual, a la carte restaurant serving up tacos that start at $3 and sandwiches that top the menu at $9—in a converted Salvation Army space in the middle of the banker and adult frat-boy-friendly bar scene of Murray Hill—seems like an out of place move for chef/restaurateur duo April Bloomfield and Ken Friedman, that's because it is. Talking with April about the concept and the menu, even she seems a little surprised by the whole affair.
Masaharu Morimoto is one of the biggest names in Japanese cuisine. The owner of more than five eponymous restaurants, he has also become a veritable celebrity through his appearances on Iron Chef and Iron Chef America. So the fact that Morimoto opened a restaurant with a menu of Western comfort food in Tribeca a month ago is a bit out of left field. Still, there are Morimoto twists to every classic American dish that Tribeca Canvas offers.