Parker & Quinn
Midtown
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An imported favorite from Milan, Sant Ambroeus serves up Italian cuisine and atmosphere in heaps—a recent renovation has added a distinctly continental, Milanese sexiness to the space.
Blue Ribbon Fried Chicken is all about simple, flavorful, feel good eating. Their approach to fried chicken is simple — it’s all about flavor, using just a few key ingredients, including their unique spice blend that they've perfected over the past 20 or so years. In the kitchen, they like to keep the spotlight on the chicken; whether that be with their three honeys which are the perfect complement to a chicken dinner, or their range of salads, sandwiches and chicken burgers.
Former Top Chef contestant Jeff McInnis has brought his classic Southern cuisine to the East Village. Featuring conscientiously sourced. farm-fresh ingredients that harken to flavors and traditions of the rural South, Root & Bone has a down-home feel and a wealth of signature sandwiches—Avenues A through D, for instance, of which the first is the most compelling: a fried chicken and waffle sandwich with whiskey maple syrup—and the sort of chicken selections you'd expect besides. There are small plates, like a blue crab Waldorf salad and "drunken" deviled eggs, as well as regular entrees, including a brain-busting braised short rib meatloaf, served with a parsnip root mash and tomato ketchup jam, and a shrimp and grits with a Brooklyn Lager jus.
Gin-centric British-style public house in the East Village, serving twenty beers from the Isles on tap and a menu headlined by fish and chips. Great pains were taken to affect the original article, as though a pub in Hertfordshire had simply been airlifted to the East Village, with general success. While there are an arresting number of beers on offer, the bar is keen on the mixology side of imbibing, with a menu of unique cocktails from Dominic Venegas.
New Orleans-inspired restaurant in Crown Heights, featuring an authentic Cajun menu populated by standards like po' boy sandwiches—with blackened catfish, roast beef, and even and andouille sausage—and gumbo file, as well as an ever-rotating list of sixteen craft beers on tap.
Chef Marc Murphy teams up with the Gerber Group to bring this diner-style American brasserie to the Viceroy in Midtown. Contemporary cooking commands the menu at Kingside, which is an impressive feat of restraint at only two column's length, divided between small and large plates.
Chef Chris Cipollone brings his eclectic eye to an Italian- and Korean-influenced menu at Piora in the West Village.
Thomas Carter, former beverage director at Blue Hill at Stone Barns and James Beard Award-nominated chef Ignacio Mattos bring an easy going, relaxing place to for both locals and shoppers to escape the bustle of SoHo. With an extensive wine list and classically inspired cocktails, Estela is great place to go for end of day drink, or to fortify yourself for the start of an night out. Shareable plates of American food provide the sustenance needed to enjoy the carefully curated beverages. Surprise visit by President Obama in 2014 perhaps driven by the two stars given by the New York Times' Sam Sifton!.
Chef/owner Michael Ayoub’s wood-burning oven carries adds a touch of elegance to the laid-back vibe of this section of Williamsburg. Enter a narrow room with wooden tables and hand-blown glass fixtures, the kind that add to the ambience rather than detract from it. In the back dining room (an outdoor turned indoor greenhouse area), enjoy the view of the potted herbs that will soon be atop a disc of pizza. This is artisanal pizza at its finest—Ayoub uses organic flour, local produce and an array of artisanal cheeses. Far from the greasy, mozzarella slices that drip onto the sidewalk, the pizza served here is fresh, savory and sublimely mind-blowing. With toppings such as pancetta, gorgonzola, lamb sausage and truffles, it’s not easy to make a decision. What's more, there is more: try the antipasti, clams or the daily pasta. Look for quality products, smoky flavors and those thin Italian crusts that confirm you have wandered into a good thing. The all-Italian wine list features several vintages at around $20 a bottle. Service here can be fantastic or dippy, depending on the server and the level of ennui that he or she is suffering from.
Cafe open for breakfast, lunch and dinner. Coffee shop vibe serving up Israeli and Moroccan cuisine, served "kosher style," which is to say not strictly kosher.
Born from the original article—the first PJ's opened in 1884, making it one of New York City's oldest bars—every location of PJ Clarke's offers the same old school New York vibe, that reclaimed Prohibition era feel, and the same innovative take on what would normally be "average pub fare." Crisp parmesan tater tots, for example, or braised short rib spring rolls aren't anything you'll find on a standard bar menu, and once you've had them, you'll wish they were available everywhere. The soups and salads are solid, if uninventive, and every one of their sandwiches is a hearty, flavorful paean to the classics, including the altogether stunning hamburger au poivre. You cannot go wrong with the King George's shepherd's pie or the cast iron-baked macaroni and cheese (with, of course, bacon), and the dry-aged skirt steak frites is about as reliable and perfect a pub steak as you're going to get in the neighborhood!
Adoro Lei is a sophisticated, yet casual Italian American Pizza restaurant and lounge that places a premium on impeccable customer service and good times. They serve Neapolitan Pizza, Cocktails, Panini's, Salads, and much much more.
After almost a decade off of the New York culinary scene, celebrity chef Bobby Flay returns with Gato, a Mediterranean affair that sees the Mesa Grill impresario in the kitchen, cooking on the line. Featuring both a kitchen and bar menu, there's no going wrong here, with appetizers that stun every conceivable sense, like oven roasted shrimp in Diavolo oil and oregano, a crag risotto with garlic bread crumbs and Calabrian red chile, and two different pizzas, not to mention mains like a kale and wild mushroom paella with crispy artichokes and egg, charred beef with Valdeon blue cheese brown butter, red wine, and broccoli rabe, tarragon chicken with crispy potatoes, goat cheese and dandelion, and more. The space is impossible to pin down aesthetically, with heavily mirrored walls and warehouse-style windows and a ceiling of brick bordered by black columns and inscrutable lighting. Yet it somehow comes together cohesively. And anyway, with a menu like the one at Gato, you could be eating in the alleyway and still rave about the experience!
Born from the original article—the first PJ's opened in 1884, making it one of New York City's oldest bars—every location of PJ Clarke's offers the same old school New York vibe, that reclaimed Prohibition era feel, and the same innovative take on what would normally be "average pub fare." Crisp parmesan tater tots, for example, or braised short rib spring rolls aren't anything you'll find on a standard bar menu, and once you've had them, you'll wish they were available everywhere. The soups and salads are solid, if uninventive, and every one of their sandwiches is a hearty, flavorful paean to the classics, including the altogether stunning hamburger au poivre. You cannot go wrong with the King George's shepherd's pie or the cast iron-baked macaroni and cheese (with, of course, bacon), and the dry-aged skirt steak frites is about as reliable and perfect a pub steak as you're going to get in the neighborhood!
CHEFS CLUB BY FOOD & WINE is an innovative restaurant concept featuring a line-up of visiting chefs. Diners are invited to experience dishes prepared by the most talented up-and-coming cooks in America as well as by celebrity chefs from around the world. The restaurant, which opened its first location at the St. Regis Aspen Resort in 2012, showcases menus by winners of FOOD & WINE's prestigious Best New Chef award.
The real deal when when it comes to farm-to-table. According to Michelin starred Chef Joe Isidori, "If you're a chef, you should be using local products. That's just what you do." Every ingredient is sourced from New York, from the oysters to the kale to the basil. Dedicated to serving fresh seasonal dishes and unique cocktails (kale martinis anyone?). Carefully balance decor between city and country, sets the mood for distinctive flavors from these champion locavores.
Upper West Side taco joint, favored by the Columbia crowd featuring a stunningly deep menu full of innovative-yet-authentic cuisine inspired by the markets of Mexico. Sample - carefully - the wide selection of tequilas and when the time comes to slow down switch to microbrews on tap.
Le Midi's Tina Vaughn and chef Chip Smith bring uncomplicated, old school French cuisine to the Upper East Side.
John McDonald and Josh Capon bring massive paean to meats to the Bowery. In charge of the kitchen is Paul Dibari, who worked for them at Lure Fishbar. The menu includes traditional steakhouse cuts and sides, though the menu does have some Italian-leaning offerings, including oxtail arrancini, lobster bruschetta, crispy polenta, and a wonderful duck lasagna for two. A small raw bar rounds out the offerings. The decor has throwback feel, with dark wood paneling, large curved banquets and light fixtures that Don Draper would feel right at home with. Artful photos of livestock adorn the walls to allow patrons the satisfaction of knowing what they are eating.