You must try the Five Leaves Burger and the Bloody Mary. They also have a great oysters and an inventive cocktail list.
The restaurant's $1,000 lobster frittata is sprinkled with ten ounces of Sevruga caviar. If that's aiming a bit too high? Settle for foie gras brioche French toast. It's divine.
Recommended: Salumi, fried artichokes, tripe, pastas, swordfish, deviled chicken, roast suckling pig. For dessert, revive yourself with a simple affogato: vanilla ice cream drowned in espresso. Read more.
Go when the weather is right and sit in the garden – it’s like walking into a fairy tale. We recommend the outrageously delicious Stuffed French Toast with Mascarpone.
Great cocktails, excellent, hearty food in a romantic, pared down setting. It's a major win for the area. Make sure to try the meatloaf sandwich, the duck, the Old Fashioned. [Eater 38 Member] Read more.
Recommended: Crispy rock shrimp, fried shishito peppers, croque senora; Mi Corazon and the Improved Malecon Old Fashioned cocktails. Read more.
Eat this: matzo ball soup made with duck fat, a skirt steak sandwich served alongside hand-cut fries, & piri-piri-hot-sauce-marinated chicken kebabs, soft-boiled eggs with challah "soldiers" (AM only) Read more.
An evening of charm on a dreamlike West Village corner. Owner/chef Joey Campanaro's meatball sliders are legendary. Try it for a date: there's a reason regulars call it "the closer." [Eater 38 Member] Read more.
The front of the vest-pocket space—a hybrid bodega, lunch counter, and raw bar—is stocked with groceries. In the back, a mere two dozen seats at the bar and around one communal table. Read more.
I’ve had MANY wonderful meals at Prune, but love to go for brunch for their numerous iterations of Bloody Marys with incredible garnishes. If you’ve got a party of four or more, ask for the only table
Bill Addison's review: "Apri Bloomfield speaks in beef tongues. That comes through in her overt dishes, including the famous fried pig's ear with its lash of mustardy lemon-caper dressing." Read more.
Check the blackboard for the day's oyster selection and know this: If it's there, it's probably from the East Coast and it's almost certainly delicious. Don't forget to stop by the raw bar. Read more.
