Union Square

Villanelle

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Overview:

Villanelle was opened in February by novice restaurateur Catherine Manning. The relatively small space (44 seats plus a bar) is modern with a laid-back elegance that comes from natural materials like bare wood and white washed brick. Due to the restaurant's close proximity to the Union Square Green Market the food can focus on seasonality and local ingredients. The menu is concise with both a la carte and prix fix options. This is elevated cuisine with delicate plating, unlike some of the restaurants that dot the NYU campus area. Sample dishes include chicken liver mousse with chicharron, risotto with chanterelles and Colorado lamb with eggplant. You'll find a carefully curated wine list and imaginative cocktails to pair with the meal. 

Information:

Address:  15 E 12th St, New York, NY 10003

Phone: (212) 989-2474

Neighborhood: Union Square

Price: $$$


 

Babu Ji

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Overview:

The banner on the Babu Ji website exclaims "not your typical Indian joint" and that's pretty accurate. They have moved from their original space in the East Village and now take their home just south of Union Square. The new space is a bit nondescript - split level, casual, with bold photography on the walls. In terms of food, this Indian menu is special and a departure from the "sitting on your couch" cuisine. The presentation of the dishes is modern and vibrant; upscale while still comforting and packed with spices. There are more traditional offerings like coconut curry shrimp, yellow dhal and butter chicken all exuding deep, rich flavors. More creative options are available such as duck curry, colonel tso’s cauliflower and naan pizza . The tasting menu is an excellent option for $62 per person. 

Information:

Address22 E 13th St, New York, NY 10003

Phone(212) 951-1082

Neighborhood: Union Square

Price: $$$


 

Tim Ho Wan


Overview

The cheapest Michelin starred restaurant in the world has touched down in New York City. Want to understand how popular this place is? People wait in line for 3 hours at the original Hong Kong location just to eat here. Yes, in a place where you can get dim sum every 10 feet, people wait 3 hours. There are no frills there, or at their new Union Square location. Sit down, check off what you want with a pencil on the menu, and the food starts flying at you. Everything is excellent and there is a ton of variety. You'll find the usual dim sum suspects- rice rolls, steamed buns, dumplings & congee. The pan fried turnip cakes and pork shumai are particularly amazing. Is it worth the 2-3 hour wait? I don't know that I'd wait that long for anything (except sex and free money). However, the menu is cheap, delicious, and there is no shortage of bars in the area to tide you over in the mean time. 

Information

Address:  

85 4th Ave, New York, NY 10003

Phone:  (212) 228-2800

Neighborhood: Union Square

Website: http://timhowanusa.com/

Price: $


 

Bowery Road


Overview 

I was skeptical when someone asked me to have breakfast at the Hyatt hotel in Union Square. Realistically, how good could that be? However the moment I walked into the new Bowery Road restaurant my mind was changed. The design is extremely elegant and modern industrial with beautiful high ceilings and lighting details. The new American brasserie is open for breakfast, lunch & dinner. Dishes are thoughtfully prepared and one can truly see the connection between this menu and local produce/seasonality. The close proximity of the restaurant to the Union Square green market is evident all over the dishes which are loaded with plants & grains. The menu is made up of tons of small dishes, dips, and breads which is reflective of how people want to eat today. Graze on peektoe crab toast, steak tartar, grilled squid, and housemade ricotta. Amazingly every dish is under $25 so this might well be the cheapest high end meal you can get in the area. 

Information:

Address: 132 4th Ave, New York, NY 10003

Phone:  (212) 432-1324

Neighborhood: Union Square

Website: http://www.boweryroad.com/

Price: $$


 

Fusco


Overview

43 e 20th street has been a bit of a cursed location for restaurants but Scott Conant (stud alert) may have just changed that. I could spend the rest of this review just talking about how I want to make out with him, but I guess you want to know about the food.  The interior is long and narrow, sparsely decorated and upscale. The menu is relatively fancified Italian fare, a market that Conant has cornered expertly. Dishes are approachable enough to please a wide range of palates but highly elevated. There is a wide range of options with a heavy focus on seasonal fresh vegetables and fish. The fresh made pastas are the star of the show. Amongst all of the lovingly curated dishes, the seemingly simple spaghetti pomodoro is one of the best bites of pasta you will ever encounter. It doesn't come cheap but the meal will be worth every penny. If you see my boyfriend Scott tell him hello for me. 

Information:

Address: 43 E 20th St, New York, NY 10003

Phone:   (212) 777-5314

Neighborhood: Flatiron

Website:  https://www.fusconewyork.com/

Price: $$$

Good for: pasta, dinner with the parents, special occasions, fresh pasta


 

Breads Bakery


Overview

Breads Bakery is the carb epicenter that I always dreamed of as a child, and now a fat adult. This really has to be one of the greatest bakeries in American. There are several locations the largest of which is in Union Square. They bake everything on premise so that all the offerings are artisanal and hand-made with love.  You'll find every type of carb designed to satisfy your sweet and savory cravings. I'll go ahead and say they have the best rugelach and babka in America. On the savory side there are freshly baked breads, assorted rolls, and challah. You can order shakshuka bread, with an egg baked in it (just let that sink in). If you want to hang out for the day on your computer they have salad, soups, sandwiches, and the nicest staff passing out samples. Keep in mind that Breads offers fantastic options for catering, baking classes, delivery, and holiday specials of every variety. 

Information:

Address:    

18 E 16th St, New York, NY 10003

1890 Broadway, New York, NY 10023

41 W 40th St, New York, NY 10018

Phone:   (212) 633-2253

Neighborhood: Union Square

Website: https://www.breadsbakery.com/

Price: $$

Good for: bakeries, sweets, coffee shops, sandwiches, holiday specials


 

Camacho's


Overview

Camacho's is a new Union Square bar from the team behind the always-packed hits The Ainsworth and Sidebar. The place is everything you want for a group - dark, loud, and full of tequila. The design is distinctly Mexican; full of day of the dead skulls and the ultra instagramable "tequila makes my clothes come off" neon sign. There is an ample menu of Mexican-eque nibbles to soak up the cocktails. You'll find obvious staples of guacamole, tostadas, cheese dusted corn, and assorted tacos. The show stopper is the massive Black Tap inspired chocolate milkshake with churros & cinnamon cookies. And you guessed it, even that can come spiked with tequila. 

Information:

Address118 E 15th St, New York, NY 10003

Phone:  (212) 677-6300

Neighborhood: Union Square   

Website : ht https://www.camachosnyc.com/

Price: $$

Attire: Casual

Good for: groups, birthdays, after work drinks, creative cocktails 


 

Metropolis Oyster Room & Cocktail Bar


Information:

Address:  31 Union Square W
New York, NY 10003

Phone: (212)-533-2500

Neighborhood: Union Square

Websitehttp://www.metropolisnewyork.com/

Price: $$$

Attire: Casual

Good for: cocktails, live music, seafood, raw bar 

Overview

You may walk by Blue Water Grill in Union Square every day & still never know that Metropolis Oyster Bar exists. It is the subterranean sister of it's upstairs bustling counterpart. The swanky underground restaurant offers seafood, jazz & a respite from the crazy hustle & bustle going on above ground. You'll find a generous raw bar & modern takes on classic seafood dishes. Don't miss their Sunday brunch offering cajun food straight out of the bayou such as smoked duck & andouille gumbo or a crawfish boil. 


 

Make Sandwiches

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Sausage + egg + cheese: egg, maple-ginger breakfast sausage, pimento cheese, cheddar, and chile ketchup on brioche

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Steak + salsa verde sandwich: roasted tri-tip, salsa verde, and Tunisian olive oil on baguette. 

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Cicken & Chorizo – mojo grilled chicken, chorizo, Oaxaca cheese, avocado, pickled onion, jalapeno, cilantro, smoky mayo, ciabatta

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Address: 135 4th Ave, New York, NY 10003

Phone(212) 398-2602

www.makesandiwch.com

Ippudo

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Yamitsuki Goma Kyuri - Japanese cucumber seasoned with Ippudo’s original sesame oil sauce

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Shishito- Flash-fried Japanese peppers with yuzu salt

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Hirata Buns - Our signature steamed buns filled pork, served with Ippudo’s original spicy buns sauce and mayo

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Hirata Chicken Wings -Fried chicken wings glazed with Ippudo’s special black pepper sauce

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Karaka-men - The original silky “Tonkotsu” (pork) soup noodles with Ippudo’s special blend of hot spices, topped with pork chashu, cabbage, sesame kikurage mushrooms, scallions, minced pork, and fragrant garlic oil, poached egg

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Shiromaru Hakata Classic - The original silky “Tonkotsu” (pork) soup noodles topped with pork loin chashu, sesame kikurage mushrooms, menma, red pickled ginger, and scallions

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Address: 65 4th Ave, New York, NY 10003

Phone:(212) 388-0088

http://www.ippudony.com/

Shay & Ivy

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Roasted Pumpkin Toast - Chipotle Honey, Goat Cheese, Pepitas, Crispy Shallot

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Ahi Tuna Tartare - Avocado Mousse, Jicarna, Furikake Potato Crisps

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Fresh Cavatelli with Roasted Tomato Sugo - Braised Short Rib, Artichoke Hearts, Farmer's Cheese

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Shay & Ivy Burger - Grass-Fed Beef, Aged White Cheddar, House Made Pickles, Garlic Aioli, Sesame Brioche Bun, Thrice-Cooked Fries.

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Macaroni & Cheese - Sweet Potato, Aged White Cheddar, Applewood Bacon, Mushrooms

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Meyer Lemon Cheesecake - Almond Biscotti Crust, Preserved Blackberries

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Address: 39 W 24th St, New York, NY 10010

Phone(646) 666-8635

http://www.shayandivyny.com/

Kat & Theo Brunch

Photo: John Mariani

Photo: John Mariani

I was immediately struck by the gorgeous interior of this restaurant 

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Steak & Eggs - spring vegetable, bearnaise

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Egg in Purgatory - spicy tomato, parmesan

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Chicken Fried Quail - torrija, spiced maple

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Lamb Burger - roasted pepper, charred scallion, romesco

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Patatas Bravas

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Homemade Cookie Plate - old fashioned chocolate chip, snickerdoodles, cranberry walnut bars, chestnut mallomars, and battenkill creamery whole milk

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Address: 5 W 21st St, New York, NY 10010

Phone:(212) 380-1950

katandtheo.com

The Poké Spot

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I cant be the only person who has noticed that a new poke restaurant has opened in NYC every 10 minutes recently. I sometimes find it hard to differentiate one from another because really, how unique can you make raw fish, seaweed & some scallions? That being said, I can see why the recently opened The Poke Spot has lines out the door. Their method is simple; choose from signature poke options or build your own. Start with a bed of rice or zucchini, pick your protein (tuna, salmon, crab shrimp) and then design your own toppings from a list of seaweed, cucumber, onion crisps, etc. You get a staggering amount of fish for just $11/bowl. I find myself craving it, and have shamelessly been there 3 times this week. It makes me feel healthy & full, what can I say? Here’s what we had:

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Address: 120 4th Ave, New York, NY 10003

Phone(212) 933-0971

Strip House

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There is nothing quite so American as a steak house, is there? It is gluttonous amounts of meat, with a side of meat, and a big fat juicy cab to wash it all down. I love it. You can find a shining example of this atmosphere at Strip House in NYC at both of their locations. The restaurant has all the old world charm of a regal steak house with dark wood, deep red leather banquets, and photographs adorning the walls of celebrity guests.

The menu has all the decadent steakhouse classics you’d expect and some surprises. Their appetizer of thick cut bacon should be on everyone’s must-eat pork list. The beautifully towering tuna tartar pops with little bites of wasabi roe. If you aren’t a meat eater, fear not. Order the entrée of tuna loin which is seared ever so slightly and melts in your mouth.

The true masterpiece, the thing that sets SH apart from others of its kind, is their 60oz bone-in filet. This is a proprietary cut only available to this restaurant and it is a beauty to behold. It is mind-blowingly tender, cooked (god knows how) to perfection, and seasoned so that each bite has little bits of crust and salt. It has ruined all other steaks for me. Round out your meal with an ample list of sides like rich truffle creamed spinach or heart-stopping twice-baked potato gratin. Here’s what we had:

SPICY TUNA TARTAR Chopped Avocado, Cucumber, Wasabi Roe*, Radish Sprouts

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TRI-COLOR BABY BEETS Jamón Serrano, Tangerines, Crispy Quinoa, Coach Farms Goat Milk Ricotta

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STRIP HOUSE ROASTED BACON - Mimosa Egg, Crispy Capers, Frisée Salad

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LINE-CAUGHT YELLOW FIN TUNA LOIN

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NEW YORK STRIP

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60 OZ BONE IN FILET

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STRIP HOUSE POTATOES Twice-Baked Potato Gratin

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MAC & CHEESE

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BLACK TRUFFLE CREAMED SPINACH

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BAKED ALASKA Brûléed Meringue, Pistachio & Chocolate Ice Cream

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STRIP HOUSE CHOCOLATE CAKE

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Strip House (downtown)

13 E 12th St · (212) 328-0000

Strip House (midtown)

15 W 44th St · (212) 336-5454

www.striphouse.com

Artichoke Pizza

I don't have a ton of things to say about Artichoke so I'll be brief. Everything they do is fucking amazing. I wasn't sure, at first, because I only ate it drunk for years at 2am. However, they have a wide range of pizza styles and everything will rock your socks off. The artichoke pizza is hot crispy bread with a bucket of bechamel sauce on it. I think there's an artichoke slice or two in there. It's heaven. Here's what we had:

Grandma Slice

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Artichoke Pizza 

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Crab Pizza 

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Pepperoni Pizza

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Union Fare

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The space that is now Union Fare was one hell of an undertaking. It is a massive city block-sized entity that is a restaurant, two bars, coffee shop, gastro hall for pizza/pasta/poke, and a bakery.  After nearly two years in the making, the team has now revealed the space. If you spend that kind of money and time on anything it better be damn good. And it damn well is that good.

Union Fare is actually two venues. To the right, a modern gastro hall with choices galore. To the left, you will find a restaurant that houses two bars and seats up to 180 not including their private event spaces. The sheer size is staggering and a beauty to behold. The space is urban and polished; no hip detail overlooked. The ceilings are high with exposed pipes and 100’s of lights hanging above you. The effect is that of an urban indoor garden. My concern with eating in such a large space is that it can feel cold and cavernous. However, the place was totally packed and buzzing with excitement.

The menu is as vast as the space. The choices are all seasonal and fresh takes on varied types of cuisines. Executive Chef Yvan Lemoine is fortunate to have the Union Square Greenmarket just steps from his restaurants and clearly uses the offerings for inspiration. The menu is designed for sharing, broken down into charcuterie, tons of vegetable dishes, and heavily focused on seafood. I rarely say this, but every dish we had was good; memorable, seasoned perfectly, beautifully plated. The pink beets with bonne bouche cheese and pistachio pesto is the perfect creative take on a salad. For small plates, try the falling-off-the-bone ribs or the ahi tuna melt with tuna tartare and parmesan foam. As an entrée, we went crazy for the crispy skinned black seabass perched on top of clams and lentils.

I don’t eat dessert. I didn’t have it in the house growing up, I quit pastry school 2 weeks in because I don’t have the patience for it, and I don’t enjoy eating it. All that being said, the desserts at Union Fare blew me away. The desserts aren’t just good or special, they are the best desserts in New York City. Thiago Silva is the pastry chef behind the stellar menu. Everything was in balance, not overly sweet, and stunningly presented. Try the strawberry creamsicle with shortcake streusel to be transported back to childhood. Oh, and they also have a chocolate louge. A fucking chocolate louge. If that doesn’t get you going, I don’t want to know you. Here’s what we had:

SPROUTED TOAST/ RICOTTA / HONEY / TRUFFLE

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SWEET CHILI RIBS / PICKLED SLAW FARE

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MONTAUK SCALLOP SHISO / CUCUMBER / WHEATGRASS / PINEAPPLE

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PINK BEETS / HERB FLOWERS / BONNE BOUCHE CHEESE / PISTACHIO PESTO

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SUCCULENTS & GREENS / AVOCADO / PUFFED QUINOA

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MAINE LOBSTER FETTUCCINE / SOFRITO / SUGAR SNAP PEAS BUTCHER STEAK / PURPLE POTATO ALIGOT

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SEARED BLACK BASS / LENTILS / CLAMS / FIDDLEHEADS / FAVA BEANS / PEAS / BABY CARROTS / FINE HERBS

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BUTCHER STEAK / PURPLE POTATO ALIGOT

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HAND ROLLED GARGANELLI / LAMB RAGU / PARMESAN / KATSUOBUSHI

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PASSION FRUIT / TRES LECHES CAKE / COCONUT SORBET

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CHOCOLATE LOUGE / DEVIL’S FOOD CAKE / CHOCOLATE MOUSSE / CARAMEL

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CORNBREAD CREME BRULEE / BLACKBERRY HIBISCUS SORBET

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STRAWBERRY CREAMSICLE / SHORTCAKE STREUSEL / STRAWBERRY SORBET

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Address: 5 E 17th St, New York, NY 10003

Phone: (212) 633-6003

www.unionfare.com

Nix

Photo: urbandaddy.com

Photo: urbandaddy.com

I generally avoid having friends who are vegetarians. Also people who don’t drink or cringe when I yell obscenities in public. I don’t like to be put in a box and deprived of things. I am here to say Nix put me in a vegetarian box and didn’t deprive me of one thing.

Nix is a new vegetarian restaurant in Greenwich Village that comes from John Fraser. He is the Michelin award-winning chef behind the acclaimed Narcissa in the Standard Hotel. The space itself is comfortable and doesn’t suffer from being over decorated. At the front of the long narrow dining room you will find a marble bar and at the back, a semi open kitchen. The ceiling and brick walls are white washed and brown leather booths run the length of the room. It is casual enough for a relaxed dinner but would also suit for a special occasion.

Often when I dine in a vegetarian restaurant I leave not feeling satiated. Like sex without an orgasm, if you will.  The focus of any vegetarian menu (I would assume) is to make dishes so heavenly that you don’t miss the meat. Fraser executes that perfectly. For starters, the basis of the dishes span the globe. We went from the Mediterranean, to China, and then Italy. It was exciting to see dishes from around the world with so much depth and freshness of ingredients. We started with grilled bread hot from the oven and an assortment of some of the best spreads I’ve ever encountered. I was skeptical of the avocado a la plancha. It looked like burnt avocados swimming in water. Wrong, so wrong. I don’t know what they do with this dish, but just trust me and eat it. It was fresh, acidic, and fatty. The cacio e pepe was sinfully creamy with a sharp bite and rich roasted mushrooms. They also have a playful version of steamy bao buns that come with sweet and sticky cauliflower. I definitely finished with an orgasm. Here’s what we had:

Tandoor bread w/ Spreads - House hummus, zaatar / Labneh & marinated cucumbers / Avocado, mint & curry

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Ribbons of jicama with fresno chili & blood oranges  

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Avocado a la plancha, tomato water, mozzarella  

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Shiitake “cacio e pepe” with salsify & heirloom polenta  

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Brown rice stir-fry with snap peas, spring ramps & tofu

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Cauliflower tempura and steamed buns, house pickles  

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Roasted pineapple with hazelnuts

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Address: 72 University Pl, New York, NY 10003

Phone: (212) 498-9393

www.nixny.com

Ribalta

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 I stumbled upon Ribalta this week, two blocks south of the craziness of Union Square. It was opened by two partners wanting to bring solid Neapolitan food to the neighborhood. It's worth a stop if you're craving home style Italian you find yourself in the area.

The space is bright due to large floor-to-ceiling windows lining the front wall. The restaurant is long and narrow, coated mostly in white with hints of red paint and deep brown leather banquettes. At the far end of the airy space you'll find a large wood fired pizza oven, as you should in a Neapolitan style restaurant. 

You don't come here for creatvity, you come for Italian classics. Those classics are represented all over the menu like caprese salad, veal scallopini & chicken Milanese. The pastas were decent, exactly what you'd want in the marinara and alfredo sauces you remember from childhood. The gnocchi weren't good unfortunately. The texture was gummy mush but savory pesto sauce on them was enjoyable.  The meatballs were the perfect texture and swimming in their sweet homemade marinara.

The Neapolitan style pizzas are the star and you can choose from over 22 varieties of white and red pies, or make your own. The crust was exceptional, which is what in really looking for in a pie. You can dump a ton of shit on a pizza, but if the foundation isn't great then what's the point? It is perfectly charred and chewey, with the ingredients like the yeast and flour coming from Italy. Here's what we had:

SALUMI MISTI - Prosciutto di San Daniele, Speck, Porchetta, Salame di Felino served with Focaccia Bread

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CAPRESE -  Mozzarella, cherry tomatoe, bail and evoo

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MEATBALLS - Neapolitan Ragù Sauce

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SPAGHETTI AL POMODORO - Artisanal Spaghetti from Pacifica dei Campi, with "Piennolo" Tomato

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GNOCCHI AL PESTO - Homemade Bail and Pine Nut Pesto

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PARMA PIZZA Mozzarella, Grape Tomato, Arugula, Prosciutto di Parma, Shaved Parmiggiano Reggiano

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MARGHERITA ROSSA PIZZA - Tomato Sauce, Mozzarella, Bail

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Address: 48 E 12th St, New York, NY 10003

Phone: (212) 777-7781

www.ribaltapizzarestaurant.com

Brother Jimmy's

Photo : Brother Jimmy’s

Photo : Brother Jimmy’s

I could go to any restaurant in NYC. I work hard and food is generally what I choose to spend the fruits of that labor on. Among all of the innovative culinary meccas in this city, at the end of the day I really just want a bourbon on the rocks and some fried food in a place where I can be loud with my friends. Brother Jimmy's does that for me. 

This place isn't breaking the boundaries of food. It's just a good reliable bar with food that is much better than it needs to be. They have 3 locations in Manhattan all in high traffic areas. The spaces are huge, with multiple levels and dining rooms. You'll see southern knick knacks and sports memorabilia on the walls. The girls who work there wear clothing that barely covers their private parts. The crowd is young. The 22 year old me loved coming here to meet newly graduated frat boys. You'll also see lots of large post-work groups here for happy hour. Live music is frequent and pitchers of beer abound.  

Now for the food, I'm a huge fan admittedly. The menu is southern inspired with lots of bar classics, BBQ, and fried goodies layered in. Their barbecue wings are huge and addictively delicious. I have been known to take down two baskets of the best fried pickles I've ever had at their bar. Fried catfish bites, pimento cheese dip, and loaded cheese fries are some things I'd 100% recommend drunk snacking upon. 

Like any great bar they have a myriad of sandwich options. I giggled at the giant thick slabs of bologna on their sandwich with relish and mustard. It's surprisingly good & tastes like childhood. They offer freshly ground juicy burgers and perfectly crispy fried catfish sandwiches. My favorite is the insanely spicy hot chicken with pickles. Sop up that last bit of alcohol with an adorable cup of banana pudding. I honestly don't know why I'm not there right now. Here's what we had:

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PIMENTO CHEESE DIP - saltines, hot peppers & pickles

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FRICKLES - w/horseradish sauce

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CATFISH BITES- cornmeal crusted & served w/homemade roasted tomato sauce

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LOADED FRIES - pulled chicken. topped w/cheese, diced tomatoes, our original BBQ sauce & ranch

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BBQ WINGS - cut wings dusted w/our southern rub, smoked & basted w/our special sauce

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BBQ MINIS

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COUNTRY CATFISH- fried w/roasted tomato tartar sauce, avocado & tomato. served on Texas toast

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SMOKED BOLOGNA - w/mustard-mayo & pickle relish on Texas Toast

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DIXIE HOE CAKE - pulled pork. piled high on top a corncake w/cole slaw & chipotle BBQ sauce

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NASHVILLE HOT CHICKEN - extra spicy, served on Texas toast w/extra pickles

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MAC N' CHEESE

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BANANA PUDDING

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Address: 116 E 16th St, New York, NY 10003

Phone:(212) 673-6465

www.brotherjimmys.com/

 

 

Breads Bakery

Photo: Breads Bakery

Photo: Breads Bakery

I like carbs more than I like most people. So, when I discovered Breads Bakery I knew we would be a match made in heaven. The place is like a carb palace to end all other bakeries. 

Breads opened several years ago in Union Square and has since expanded to a Bryant Park location. They specialize is all things bread, both sweet and savory. The space is surprisingly large. There are two counters in the long narrow space and plenty of seating. Everywhere you look there are sheet trays full of goodies. The place is always bustling with energy and tons of people pushing carts of pastries and customers ordering their food. Behind the counter on the far end of the bakery is a kitchen that is easily double the size of the front of house space. They have a team of bakers and cooks who work tirelessly to pump out food for catering orders and dining in. 

The selection of food that they offer is staggering. I've been here 20+ times and had them cater plenty of lunches for me at the office- and never once did I have the same thing. As their name suggests, their actual breads are not to be missed. I'm partial to the perfectly baked, eggy challah bread. They do a brilliant shakshuka bread where they drop an egg onto their freshly made bread with either spinach or tomato sauce. I'm not normally a sweets person (we all have our flaws) but I make an exception for Breads. They have chocolaty versions of Jewish classics like flakey babka and sweet rugelach. Rounding out my favorites are their cheesecake jars. Yes, they filled mason jars with cheesecake and fruit which I inhaled until I couldn't breathe anymore. They round out the carb loading with fun weekly specials like cheesecake babka bread. It's evil. Go there. Here’s what we had:

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Address: 18 E 16th St, New York, NY 10003

Phone:(212) 633-2253

www.breadsbakery.com