Love this new poke addition to NYC. Make your own options and pre-made combos are great and I love that they have zucchini noodles and greens as a base. Tuna, spicy mayo, wasabi shoyu, tobiko ftw.
Trending this week is a newbie on the poké scene. After a successful opening week, Wisefish Poké has been on the radar of many New Yorkers for the irresistible bowls and great ambience. Read more.
Not authentic by any means but the fish was fresh and the poke was delicious. Solid midtown lunch option.
The Salvation Burger is going to have the Minetta Black Label Burger looking over its dry-aged shoulder.
Obama's favorite Chef, Missy Robbins, is opening a fresh Italian restaurant in Brooklyn focusing on handmade pastas, seafood and meat. Read more.
Amazing spot if you're craving authentic Greek food. Get the grilled octopus, pan-fried sardines, and the lemon potatoes. Portions are on the bigger side too. Free dessert at the end is solid too :)
This restaurant is now the foremost provider of classic Attic octopus in the East Village, served with grilled toasts saturated with olive oil. Read more.
King’s Cross is a cross between a vintage London house of spirits and a modern day manse of mystery, with wrought-iron gates leading down to the unlabeled entryway. In a word: cool.
On the first visit, it felt like I'd been coming here for years. Great atmosphere, great food and drinks. And the best example of southern hospitality anywhere!
The Gun Metal Blue drink steals the spotlight. Don't be fooled by the color. The drink, made with Mezcal Vida and blue Curaçao, is unexpectedly smoky, with hints of peach balanced by cinnamon syrup. Read more.
They've got four seasonal cocktails at a time, all insane. Tip: they have a $1 oyster of the day until they run out. Tip: the rest of the food is fantastic as well. Read more.
Brock isn't reinventing Southern food. As a result, he (and Husk) has become a torchbearer for an honest style of home cooking that many of us never tasted until now.
It's impossible to ignore the place where Sean Brock cooks with his heart. It's all Southern, all the time. [Eater 18 Member]
