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Bill's has quickly become a place of much contention in the burgeoning New York burger scene, pitting factions against each other who either want to dethrone or crown them forever. So quickly, in fact, that this second location follows so closely on the heels of the first than there's certainly a fear of tripping.
13,000 square-foot beer garden in the depths of South Slope, featuring three bocce courts, forty beers on draught, and cheap drinks from noon until seven, all from Ted Nugent's son. Green-wood Cemetery right next door, so tour the grounds then drink with the living, or have a drink and go serenade those who have past before us.
Serge Becker's Caribbean joint in the West Village, with a currently surreal attitude towards walk-ins, a strange website that touts the place as "Miss Lily's Favourite Cakes," and a phone line that's always busy.
Former Daniel pastry chef goes independent with this quirky bakery, featuring unusual selections like gateau battu and other items influenced by Ansel's home region of Picardy. Oh yes, there is also that Frankenstein creation that has become his signature - the remarkable and much imitated Cronut!
Former Peter Luger headwaiter and high-end steak impresario Wolfgang Zweiner's Times Square location, with a crafty, classic design and exceptional steak. After four decades of experience, it is fair to say that Wolfgang Zwiener learned his craft well. Taking the core principles from his years as Peter Luger’s head waiter, Wolfgang didn’t just duplicate an exceptional steakhouse; he improved upon it making Wolfgang’s Steakhouse extraordinary. Not only does Wolfgang’s serve phenomenal porterhouse steak (for one, two, three or more), but the atmosphere, the expanded menu, the service and the accessibility of the locations is appealing to even the most exciting diners. Wolfgang’s flagship Park Avenue location has enjoyed a full house since the day that it opened.
Chickpea fanatics will appreciate the fine hummus served at this storefront where you can have your healthy fill of puffy pita, pickles, and hot sauce here for remarkably reasonable prices.
Purported appropriation Pittsburgh Pilser proprietors, poised to provide the posh Chelsea a pinch of Pennsylvanian panache.
Kiwiana is about combining the rich cultural and culinary traditions of New Zealand with Chef Mark Simmons’ passion for his beloved homeland and fine dining in a friendly and welcoming space.
At Hakkasan modern authentic Cantonese cuisine, world-class mixology and dramatic design converge under the guidance of Michelin-starred Chef Ho Chee Boon. Featuring dishes inspired by the city as well as Hakkasan classics such as stir-fried black pepper rib-eye beef with Merlot. Pricy and impressive wine list and their mixologists concoct a wide range of bespoke cocktails.
After the closing of the original John Dory, the team takes up space at the Ace Hotel to serve a menu of oysters and other raw bar delicacies.
Located in New York City's premiere 'suburban' oasis, Serafina Upper West brings energy to the ground floor of On the Ave Hotel. Vibrant frescos grace the walls while the pizza oven and its aroma is the center of attraction. Offering delicious Northern Italian cuisine, Serafina Upper West prepares fresh pastas, pizzas, seafood and meats. Chose from breakfast, lunch or dinner and dine in or take-out. Serafina Upper West is a friendly destination for local families, professionals, visitors and everyone craving a fabulous Italian meal.
Dave Bagan's devotion to the hoagie—Philadelphian for "hero" or "sub"—is so deep that, in the absence of a reliable source for the carbohydrate foundation of any good Philly sandwich—the Amoroso roll—he had Parisi Bakery reverse-engineer something that would rise (puns!) to the high standards Philadelphians have for their sandwich rolls. The result highlights what makes Dave's Hoagies the perfect place for people who care deeply about sandwiches, as Bagan does, and want an unbeatable, Philly-style hoagie and, perhaps (of course!), a TastyKake for dessert (Butterscotch Krimpets lead the pack).
A top-notch coffee and espresso bar, with a laissez-faire attitude towards the nomadic freelancers of New York City.
Bill's has quickly become a place of much contention in the burgeoning New York burger scene, pitting factions against each other who either want to dethrone or crown them forever. The jury is still out, but in the meantime, they definitely serve burgers.
Billing itself as the "Upper East Local," The Penrose is just that: a comfortable haunt with tile floors and reclaimed wood interiors that serves up some spectacular cocktails and an even more enticing menu that includes buttermilk-marinated fried chicken, battered Irish sausages, oyster sliders, a sinister three cheese mix of Irish cheddar, Muenster, and gruyere with macaroni, and, of course, a house burger. For brunch, the Penrose offers devilish selections like egg benedict with a choice of smoked trout or country ham, scrambled eggs with spiced beef, Irish cheddar, and potatoes, a full Irish breakfast of sausage, bacon, black pudding, fried eggs, baked beans, potatoes, toast, and grilled tomato, and a whole lot more.
Park Slope's up-and-coming third main drag continues its ascent with Olivier, an authentically executed French bistro on 4th Avenue. Head chef Guillaume Thivet has crafted a menu verité with a soup de poisson, escargots de Bourgogne, a Provençal carpaccio, and entrees like duck legs, mussels a la rouille, a hanger steak frites, and a 24oz. cote de boeuf for two, with fingerling potatoes. The breakfast menu is just as appealing, with egg sandwiches on ciabatta bread, French toast with chantilly and maple syrup, gauffres with bananas and Nutella, the traditional baguette beurre and confiture, and, on a more lunch tip, a croque monsier!
A veritable cavalcade of the finest beef, chicken, and seafood you could imagine, Morton's serves meals designed to bring down animals far large than humans with flavors that could by themselves topple ordinary steakhouses.
All-star pairing of Tamarind chef Peter Beck and restaurateur Inder Singh leads to a medley of Indian dishes, with focus on cuisine of the Western state of Utter Pradesh, where the restaurants namesake city - Benares - is located. The city is known for its vegetarian offerings, and the restaurant offers a wide array of such dishes. Short wine list of 25 carefully selected handcrafted wines that pair well with lush spices of Indian cuisine.
Mighty Quinn's barbeque is the merging of two great barbecue traditions: Texas and the Carolinas. It brings together the best of both and creates something uniquely its own...Texalina Barbeque. The process begins with the best, all-natural meats and poultry, seasoned with perfect spice blends and then smoked with wood for many, many hours until the perfect harmony of smoke, flavor and time emerges. Pit Master Hugh Mangum's journey into the world of barbeque began many years ago as a child in his father's home base of Houston, Texas. Exploring the gritty, local legends of barbeque fame was a favorite activity. Fond memories of palette altering meals and a deep admiration for the soul of real barbeque have led Hugh on a personal quest for slow smoked perfection. Many years and copious piles of wood later Hugh has attained barbeque excellence in both flavor and technique. Mighty Quinn's Texalina Barbecue connects Hugh to his past, his passion, his craft and his desire to make people happy eating slow smoked goodness. The wood tables and bars in this flagship location have been reclaimed from the famous Puck building in downtown Manhattan. The Puck building, originally constructed in the late 1800’s, has recently undergone a renovation enabling our builders (Williamsburg based Withers & Grain) to salvage Spruce wood planks that are over 125 years old. You will be dining on a century old piece of New York City history!
Probably as unlikely as the story of Roberta's—a once bog-standard pizzeria turned raucous, hip, and occasionally semi-nude hot-spot—is the existence of this twelve-seat, tasting-menu restaurant on the same grounds. Run by chef Carlo Mirarchi (also of Roberta's), who made a name for himself running a roving and anonymous series of dinners in Bushwick, meals are created at his whim in a seriously intimate setting where you're as likely to strike up a conversation with the chef as anyone else.