After Crave Fishbar and South Edison, and having cooked in Soho's Kittichai and consulted on Cascabel Taqueria, Todd Mitgang has turned his talent with seafood south, where he looks to New Orleans for the menu's inspiration.
'nomad' on Serious Eats
There's a lot of magical thinking and doe-eyed sustainability prose on the company's website and college-newsletter-like menu, enough to make this bagel eater's eyes roll a little, but here's the bottom line: Sweetgreen is Manhattan's best quick-service salad chain with prices on par with other midtown lunches. It's a salad company for people who actually love salad, who don't eat their greens just because they're supposed to.
Two years ago we shared our picks for where to eat near Penn Station, one of New York's transit hubs in a...let's say challenging food neighborhood. But there's plenty of good food if you know where to look, and much more if you're willing to walk a little bit. To help, here's our updated field guide with everything from quick bites to a full-service meal.
You know a restaurant opening is an important one when, a few months later, you can't imagine New York without it. 2012, despite plenty of closures even before a catastrophic storm that crippled, closed, or delayed so many restaurants, was a fantastic year for eating in the city. Here are my favorites of the year: not just full-service restaurants, but the odd bakery, cocktail bar, and Mediterranean lunch joint thrown in for good measure.
When I heard that The NoMad was offering a sandwiched version of their incredible chicken—foie gras, truffles, brioche, and all—on their brunch menu for only $26, I suddenly thought to myself, hey, now I can finally afford to eat Daniel Humm's roast chicken whenever the mood strikes, before my line of thought stopped with a big mental record-scratch: wait a minute. That's a $26 chicken sandwich. Could it possibly be worth the price? I saw it as my duty to find out.
It didn't take long for Chef Abram Bissell to move up the ranks at Eleven Madison Park. Now at NoMad, one of the city's most recent additions to the trendy hotel scene around Madison Square Park, Bissell takes some of the best parts of the EMP menu and lets them shine in a new light. Read on to learn how a fifteen year old pastry cook from the Florida Keys grew up to become a general in New York's fine dining world.
Here's a four-stop afternoon-into-evening walking and eating tour for you and your tourist that shows off the full range of the food and drink around the Empire State building. It includes a new hot spot, a tiny hole in the wall, and a champion of high class carnivory. In other words: the New York your guest really wants to see, but doesn't know to ask for.
It's hard to imagine a restaurant more eagerly anticipated than The Nomad. Because it's hard to imagine a more celebrated chef than the man behind it, Daniel Humm. The Swiss-born chef has racked up just about every top accolade in the business for his work at Eleven Madison Park: three Michelin stars, four stars in the New York Times, a James Beard award for Best Chef: NYC—the list goes on. Humm and partner Will Guidara purchased Eleven Madison from Danny Meyer last year, and opened NoMad, a more accessible counterpart, last month. Humm tells us that his second restaurant is certainly derived from his work at Eleven Madison, but intentionally brought down to earth; "our food, but maybe not plated with tweezers."
There's a ton of fresh tuna crammed in here, poached until tender but firm, with crunchy haircot verts and fried shallots; the flavor recalls a Niçoise salad in a way we were quite happy with. Again, it seems that the best sandwiches at No. 7 are the simplest.
[Photo: Carey Jones] I haven't been able to stop thinking about these pumpkin pancakes ($14) at The Breslin, so strong is my ambivalence toward them. Wherefore the internal conflict?...
[Photos: Kathy Chan] When Stumptown first opened, pastries were supplied by Cafe Pedlar, a parade of olive oil bundt cakes and pretzels. Then the lineup started to include croissants from Ceci-Cela, and now? A whole line of sweet and...