Boqueria is a buzzing Flatiron tapas place that also has outlets in Soho & the Upper East side. All the spaces are cozy and sleek, packed with groups for lunch & dinner. The menu offers a non-stop parade of Spanish tapas options. You'll find tons of classics like bacon-wrapped dates, albóndigas (lamb meatballs), bacalao and pan con tomate served on huge charcuterie boards. Some heartier options include baby squid with white beans & squid ink, gambas with garlic & brandy, or hanger steak topped with chimichurri sauce. Service is good but the whole experience is totally enhanced by Toast Point of Sale, the tech platform powering their restaurant. Find out more on their site: here!
Bombay Bread Bar is a new restaurant in the space that used to house Paowalla, from chef Floyd Cardoz. The renovated venue is a more casual, laid back spot decorated with colorful wallpaper and floor-to-ceiling pop art murals. The menu has pivoted to focus mainly on its acclaimed breads like naan, kulchas and roti which are made in their big, wood-fired oven and arrive with an assortment of dips. New additions include fritter-like onion ring bhajias, bhel puri, and Goan fish curry. Everything is shareable making this a good spot for a date or group dinner.
Spring & Varick is a morning-to-night restaurant on the edge of Soho serving modern American cooking. The interior is polished and walls are adorned with a rotating mix of local artwork. The menu features contemporary American fare by chef John Creger. Breakfast kicks off early and there are 3 menus throughout the day. The food is pretty straight forward - lots of crowd pleasers but nothing too out of the ordinary. Dishes include squid ink linguine, black garlic salmon, ricotta gnudi with mushrooms and a 12 oz bone-in pork chop. The burger which arrives with tempura comte on a pretzel bun has gained popularity.
Shuka is a brand new Soho restaurant from the same team and chef that ran the former space, Hundred Acres. Structurally the interior has remained the same with 3 distinctive dining areas but it has been given a whole new feel. The space has been washed with white and vibrant turquoise paint then decked out in beautiful decorative tiles and Moroccan prints. The menu is Mediterranean with a long list of dips, small plates and kebabs of grilled meats & seafood. Mezzes include fried haloumi, lamb tartare, bourekas & za-atar fries. Every single dish is seasoned aggressively and completely worth while. The vibe is fun and hip making it an amazing spot to come with a group and share tons of dishes. I can't wait to return time & time again.
Sessanta is a stylish Italian restaurant that you'll find inside of the Sixty Soho hotel. Broken up into multiple spaces, you can choose your adventure between the warm bar, avant-garde dining room, or elegant patio for people watching. The menu takes inspiration from Sicilian coastal cuisine. There are appetizers like tuna carpaccio, chickpea pancakes, and an antipasto platter. The pastas are the star - I'd recommend the humble spaghetti, cooked and sauced to perfection. They restaurant is open for breakfast as well, making it a great place to start your day.
The small, casual storefront that was the original Black Tap opened just a few years ago and has rapidly expanded to 4 NYC locations. Restaurants range in size but each is laid back with an impressive coating of graffiti artwork. If you don't know this place you've probably still seen their milkshakes, um, everywhere that media exists and their massive lines at each store. They have over the top, ultra Instagrammable shakes coated with every type of sweet. The real star of the menu, however, are the sandwiches. You can choose from over12 options of creative burger toppings, falafel burger, or an excellent fried chicken. The menu undisputedly offers one of best burgers in New York and the classic is absolutely perfect - juicy & flavorful, topped with perfectly melted cheese, crisp fresh lettuce/tomato, and special sauce. It is undoubtedly worth the wait, and I NEVER say that.
In case you were wondering, no, not all Chinese food was created equal. Like people, some Chinese food is better than others. Pinch is in that category. This is a new-ish Soho spot helmed by former executive chef for Din Tai Fung, Charlie Chen. The Taiwan-founded chain is Michelin starred, so the man knows a thing or two. True to Soho, the interior is sleek & dark. Dumplings are a focal point with many excellent versions being served - pork, chicken and seafood. After that the menu is a laundry list of deliciousness including dan dan noodles, mapo tofu, cumin ribs, and pork belly. The dumplings are excellent but the noodle & vegetable dishes are what would keep me coming back.
Painfully cute & cozy restaurant in an area you probably don't often venture into. Houseman is located in a little pocket of West Soho between the West Village & Tribeca. It's a jack of all trades restaurant - neighborhood comfort you could frequent several times weekly, take the parents, settle in for a first date. The interior design is clean and understated. Chef/owner Ned Baldwin's menu is very seasonal and changes frequently so you won't get bored to death. They have a large selection of small plates and seafood loaded heavily with vegetables. Think chicory with smoked trout, roasted carrots in tahini cream, or pork sausage with leeks and clams (fuck yes). You'll find a killer Houseman burger with a double patty, cheese, & caramelized onions. I'd honestly go just for the burger.
Garlic Naan & Chutney - Tomato Kalonji, Mango, Mint Cilantro
Black Pepper Shrimp - Tandoor Fired, Fresh Lime Juice
Burrata - Sea Island Peas ‘Ma Ki Dal’
Lamb Paonini - Spiced Potatoes, Cucumber Raita
Egg Kejriwal Sandwich – Chhicken, Cheddar Cheese, Coconut Chili Chutney
Dosa & Fried Egg - Garlic Chutney
Poached Egg Patia - Caramelized Onions, Ginger, Potatoes
Egg Kejriwal - Cheddar Cheese, Coconut Chili Chutney
Grilled Pineapple - Vanilla Bean, Black Pepper Syrup
Saffron Yogurt "Srikhand" - Cardamom, Jaggery
Vanilla Bean Kulfi - Blood Oranges and Rosewater
"Gulab Nut" - Cashew Cream, Rum Syrup