Michelin-starred chef Daniel Boulud's downtown spot serves pork-belly-topped burgers and great sausages (try the blood and pig's head sausage) with an extensive beer list (24 on tap and 63 bottled). Read more.
More than 50 beers by the bottle and 28 on tap. Craft, imported, Trappist. Don't bother asking for Bud Light here. Read more.
Pricey hamburgers are usually all style and no substance, but it's difficult to have any beef with the $26 Black Label burger made with prime dry-aged cuts at this hot spot.
Besides great views, The Standard hotel also has NY's hippest beer garden. The menu, designed by Michelin-starred chef Kurt Gutenbrunner, includes fat, flavor-packed sausages and plus-size pretzels. Read more.
(3/20/13) SAVE 92Y TRIBECA -- A call for the 92Y to reconsider its decision and maintain 92Y Tribeca, from Richard Brody: Read more.
"...beautiful things happen when George Weld stays open for dinner." Silvia Killingsworth reviews Parish Hall 10/29/12: http://nyr.kr/Tvf6aj
Hilton Als on "The Heiress," dir. Moisés Kaufman: "...the competitive edge that takes over the stage... is part of the show's undoing." (Nov. 12, 2012) Read more.
Hannah Goldfield: The dishes were tasty enough, "and felt appropriate in the restaurant’s shire-inn-style setting". More: http://nyr.kr/SAYFeV
“Though it doesn’t always succeed at either, Bowery Diner’s menu aspires to satisfy adult cravings as well as childhood ones.” When in doubt, order one of their creamy milkshakes. Read more.
He “assumed the burden of seeing LaGuardia Airport & NYC & his life & clothes & body through the disappointed eyes of his parents.” —Jonathan Franzen, “The Failure” Read more.
Architect Daniel Libeskind’s plan strikes “a careful balance between commemorating the lives lost and reëstablishing the life of the site itself.” Read more.
"Indeed, it felt like good luck to eat there." Hannah Goldfield reviews Bistro Petit in the Nov. 12, 2012 issue: Read more.
Don’t be deterred by the kitchen’s unusual pairings: “This is food that’s meant to challenge you, which is presumably why the kitchen presents it as art.” Indeed, art that you're guaranteed to devour. Read more.
The chef’s fondness for wild food is reflected in both the menu and the restaurant’s décor. When asked about the vertical herb garden growing in the dining room, a server once replied, “It’s alive.” Read more.
A waiter: “Rubirosa? I heard he was this man who used to be a playboy and he had sex with everyone, and then he became a librarian.” Read more.
“This is loaded with subtle shit,” Apple store architect Peter Q. Bohlin explained of his new building in a May, 2010 Talk of the Town piece. Read more.
After a night on the streets of midtown, “as the light strengthened, the dreariness and the harshness of the Square became a palpable thing,” Morris Markey wrote in 1934. Read more.
“The name, though reminiscent of a Tarzan boast, is apt: Flex Mussels forgoes European and American tradition and puts the mussel on steroids.” Read more.
“The space is either the principal attraction (if its airporty weirdness appeals) or the primary problem (if the weirdness does not, and if the premium therefore grates).” Read more.
March, 2010, marked the demolition of the old Yankee Stadium, home to the Yankees and, in the seventies, psychedelic concession-stand uniforms. Lifelong fans are in mourning. Read more.
These police officers deal with bomb threats and mysterious packages, and win Tony Awards in their spare time. Read more.
Did you know that the Empire State Building was originally intended to be only 80 stories high, not 103?
Did you know? The Manhattan Bridge was the first suspension bridge built on deflection theory. It opened to traffic on December 31, 1909. Read more.
The Shake Shack cheeseburger is a classic of Americana in the heart of NYC-a compact patty of juicy, medium-cooked meat plied w. lettuce, tomato, onion, & pickle, slotted neatly into a squishy bun
The Village Voice voted this Best New Coffee Shop in our Best Of New York Poll!
The Village Voice voted this Most Unusual Use of an Old Nightlife Space in our Best Of New York Poll!
The Village Voice voted this Best Downtown Place to Pee When You Really Have to Go in our Best Of New York Poll!
Cal Mex has never been better here than at this San Francisco-style burrito joint. The carne asada tacos are one of our faves, bulging with tender marinated steak. Don't forget to spring for the guac
Chef Telepan transforms his local, sustainable ingredients into some of the best and most elegantly plated food in town. We love the creamy homemade burrata and the piping hot lobster Bolognese! Mmm.
Decorated like a Southeast Asian market this place has the quirk of one too - Here that means food far hotter, sauces more tart and even portions more generous.
Of the three Daniel Boulud restaurants around the corner, this is the best. Try the beautiful ratatouille with a poached egg on top and make sure to save room for dessert (seriously, do it).
Sit at the sidewalk seating, perfect for a summer evening, and sample the broad range of bruschetti and uber-fresh pasta. The linguine with clams here is hard to beat!
This relentlessly yellow hot dog joint hops 24 hours a day and is a symbol of Upper West Side cheap eats. Mustard is pretty much required; the only dilemma is choosing between the onions or the kraut.
An expanded version of the Hell’s Kitchen original, this place is a hell of a lot more comfortable and has a full liquor license. Nosh on gossamer-thin Israeli Druze pitas and succulent lamb kebabs.
Cured fish is the focus here and there’s no better place for a fish-centric brunch. Try the whitefish salad on a bagel or the scrambled eggs with sturgeon.
You won’t find more perfect Pho anywhere else in this hood. The broth is delicately scented with sweet spices and so good, you might end up forgetting about the actual noodles.
Pickles are the bedrock of this fun-loving café that looks like an old-fashioned Jewish deli. They’re servin’ up Southern fare with a Jewish flare! Don’t miss the XL biscuit sandwich and fried Oreos.
Since the 1960's Moishe's has been master of hamentaschen and other pastries native to Eastern European Jews, but make sure to try some of their savory breads too like the poppy-seed bagels.
One of the first East Village eateries open after midnight, Stromboli still has its classic slightly sweet sauce and perfect crust helping it remain a bastion of great neighborhood pizza.
This place has been dishing out Sicilian pastries for almost 120 years and serving espresso before it was all the rage. All the pastries are mouth watering, but save room for the mini tarts!
Founded in 1983, it was the only Japanese restaurant in the neighborhood. It still does the best job of slinging bargain teriyakis, tempura, katsudon and sushi. Magnificent cheap eats.
This Ukranian butcher is one of the few Eastern European butchers left, but with classics like rice-filled blood sausage, mayonnaise-y salads, and kielbasa; it can't be beat.
This Jewish dairy restaurant remains a paragon of the meatless half of Kosher Jewish cuisine. Sit at the long lunch counter and enjoy cheese-squirting blintzes, egg sandwiches and savory soups.
Yes this place is crazy expensive, but the quality of the sushi ranks in the top 5 in the city. The weekday lunch special allows even the most common of us to sample their fare (in small quantities..)
Yes, it's actually a restaurant, and surprise, their specialty is authentic Brazilian! Get the shrimp baiano, a shrimp stew from Bahia, that comes with kale, fried plantains and plenty of white rice.
Prepare yourself for the ultimate gutbomb: the Peruvian burger is a messy, bizarre culinary wonder. It features a runny fried egg, fried plantains and several sauces. Roll up your sleeves and dig in!
Though this joint is famous for its noodles, we say go for the grilled pork chops. They're sliced razor thin, flame grilled and coated with a thin sweet sauce and presented with all the trimmings.
The chicken milanesa here is like none other. The chicken cutlet so delicately crumbed and perfectly fried, with a salad on top and salty notes from pecorino, it can't be beat.
