Tag Archives: Manhattan

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Another New York Diner Turns Off the Grill, a Victim of Rising Rents

Source: NY Times Food

Cup & Saucer is closing after more than 70 years in Lower Manhattan, the latest sign that the days of the classic city diner may be numbered.

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The Absolute Best Brunch in New York

Source: Grub Street NY

In thousands of years, historians may regard modern brunch as the terminal stage of a soft civilization in decline. Now, however, there is no more important social meal, which is less about sustenance and more about making a declaration of leisure. Within brunch, of course, are many subgenres: the …

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Is Manhattan’s Newest Dim-Sum Hot Spot Really Worth a 3-Hour Wait?

Source: Grub Street NY

Once you’ve worked your way to the front of the ridiculously long cyberline — we left a name at 10 a.m. on a Saturday morning, went back to the apartment to do the laundry and have a short premeal nap, then returned for lunch two and a half hours later …

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Fresh on the Scene: The Halal Guys, Makimono, Yumbii, and Revolution Doughnuts

Source: Atlanta Magazine

Halal Guys — Chicken and rice platterPhotograph by Caroline C. Kilgore The Halal Guys There’s a reason that the corner of Manhattan’s Sixth Avenue and 53rd Street is impossible to navigate at lunchtime; that’s where you’ll find the borough’s (the world’s?) most famous food cart and a never-ending line of customers waiting for fast Mediterranean food. The Halal Guys opened a Chamblee location in late January, and already it’s a madhouse, stuffed with people clamoring for gyros suffused with those signature creamy white and red-hot sauces. The best things in the house are the chicken platters, the baba ghanoush, and ...

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Fresh on the Scene: The Halal Guys, Makimono, Yumbii, and Revolution Doughnuts

Source: Atlanta Magazine

Halal Guys — Chicken and rice platterPhotograph by Caroline C. Kilgore The Halal Guys There’s a reason that the corner of Manhattan’s Sixth Avenue and 53rd Street is impossible to navigate at lunchtime; that’s where you’ll find the borough’s (the world’s?) most famous food cart and a never-ending line of customers waiting for fast Mediterranean food. The Halal Guys opened a Chamblee location in late January, and already it’s a madhouse, stuffed with people clamoring for gyros suffused with those signature creamy white and red-hot sauces. The best things in the house are the chicken platters, the baba ghanoush, and ...

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The Christiane Chronicles: Stop futzing around with my Manhattan

Source: Atlanta Magazine

Illustration by Zohar Lazar Rant Muddled Manhattans I worry the classic Manhattan cocktail is going the way of the martini: another opportunity for barkeeps to futz around with annoying techniques and show-offish ingredients. A two-to-one mix of rye whiskey and sweet vermouth, a Manhattan should be stirred tenderly with a dash of Angostura bitters, poured in a V-shaped stemmed glass, and garnished with a Luxardo maraschino cherry. A Manhattan cannot be made with bourbon, a flamed orange, a twist of pepper, Bénédictine, or brandy. A Manhattan cannot be bottled or made in large batches ahead of time. Do not age ...

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The Christiane Chronicles: Stop futzing around with my Manhattan

Source: Atlanta Magazine

Illustration by Zohar Lazar Rant Muddled Manhattans I worry the classic Manhattan cocktail is going the way of the martini: another opportunity for barkeeps to futz around with annoying techniques and show-offish ingredients. A two-to-one mix of rye whiskey and sweet vermouth, a Manhattan should be stirred tenderly with a dash of Angostura bitters, poured in a V-shaped stemmed glass, and garnished with a Luxardo maraschino cherry. A Manhattan cannot be made with bourbon, a flamed orange, a twist of pepper, Bénédictine, or brandy. A Manhattan cannot be bottled or made in large batches ahead of time. Do not age ...

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The Christiane Chronicles: Stop futzing around with my Manhattan

Source: Atlanta Magazine

Illustration by Zohar Lazar Rant Muddled Manhattans I worry the classic Manhattan cocktail is going the way of the martini: another opportunity for barkeeps to futz around with annoying techniques and show-offish ingredients. A two-to-one mix of rye whiskey and sweet vermouth, a Manhattan should be stirred tenderly with a dash of Angostura bitters, poured in a V-shaped stemmed glass, and garnished with a Luxardo maraschino cherry. A Manhattan cannot be made with bourbon, a flamed orange, a twist of pepper, Bénédictine, or brandy. A Manhattan cannot be bottled or made in large batches ahead of time. Do not age ...

Read full article >>

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The Christiane Chronicles: Stop futzing around with my Manhattan

Source: Atlanta Magazine

Illustration by Zohar Lazar Rant Muddled Manhattans I worry the classic Manhattan cocktail is going the way of the martini: another opportunity for barkeeps to futz around with annoying techniques and show-offish ingredients. A two-to-one mix of rye whiskey and sweet vermouth, a Manhattan should be stirred tenderly with a dash of Angostura bitters, poured in a V-shaped stemmed glass, and garnished with a Luxardo maraschino cherry. A Manhattan cannot be made with bourbon, a flamed orange, a twist of pepper, Bénédictine, or brandy. A Manhattan cannot be bottled or made in large batches ahead of time. Do not age ...

Read full article >>

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The Christiane Chronicles: Stop futzing around with my Manhattan

Source: Atlanta Magazine

Illustration by Zohar Lazar Rant Muddled Manhattans I worry the classic Manhattan cocktail is going the way of the martini: another opportunity for barkeeps to futz around with annoying techniques and show-offish ingredients. A two-to-one mix of rye whiskey and sweet vermouth, a Manhattan should be stirred tenderly with a dash of Angostura bitters, poured in a V-shaped stemmed glass, and garnished with a Luxardo maraschino cherry. A Manhattan cannot be made with bourbon, a flamed orange, a twist of pepper, Bénédictine, or brandy. A Manhattan cannot be bottled or made in large batches ahead of time. Do not age ...

Read full article >>

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The Christiane Chronicles: Stop futzing around with my Manhattan

Source: Atlanta Magazine

Illustration by Zohar Lazar Rant Muddled Manhattans I worry the classic Manhattan cocktail is going the way of the martini: another opportunity for barkeeps to futz around with annoying techniques and show-offish ingredients. A two-to-one mix of rye whiskey and sweet vermouth, a Manhattan should be stirred tenderly with a dash of Angostura bitters, poured in a V-shaped stemmed glass, and garnished with a Luxardo maraschino cherry. A Manhattan cannot be made with bourbon, a flamed orange, a twist of pepper, Bénédictine, or brandy. A Manhattan cannot be bottled or made in large batches ahead of time. Do not age ...

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How the Inventor of the Cosmopolitan Learned to Embrace His Most Famous Creation

Source: Grub Street NY

The following is an excerpt from A Proper Drink: The Untold Story of How a Band of Bartenders Saved the Civilized Drinking World, a new book by Robert Simonson that will be published this week by Ten Speed Press.

All the bars that tried on the cocktail thing …

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Chef Jared Sippel Will Combine Italian and French Sensibilities at His New Restaurant, Italienne

Source: Grub Street NY

After ascending the kitchen ranks at San Francisco’s Quince and Boulder’s Frasca Food and Wine, Jared Sippel moved to New York to open the Manhattan outpost of Chef’s Table at Brooklyn Fare. When that project stalled, he stayed put. “I’d been here a year eating and sizing up…More »

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Drink a Manhattan for free in Atlanta on Leap Day

Source: Atlanta Journal Constitution

The Manhattan Experience cocktail competition will be held Feb. 29 at 1Kept. Attendees can enjoy free cocktails and food while cheering on the city’s top bartenders. Photo by Gabi Porter.

Calling all Manhattan lovers. File this one under “best happy hour ever.”

If you love bourbon, leap years and Atlanta, head to 1Kept on Feb. 29 for drinks, bites and bartenders slinging riffs on the king of cocktails: the Manhattan. Yes, Atlanta cocktailians, Woodford Reserve and Liquor.com are back in the ‘A’ for this year’s installment of the “Manhattan Experience.”

The yearly cocktail competition challenges bartenders from around ...

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Lawsuits: Manhattan Taco Bells Accused of Circulating Counterfeits

Source: Eater NY

taco-bell0fours.jpgThe mom of an underage Taco Bell employee is filing a $5 million class action suit against the owners of two Manhattan outposts for reportedly making her daughter give customers change in fake $20’s, reports the Post. The girl was first pushed into the scheme when management accused her of accepting fake bills (which they apparently manufactured themselves) as payment from customers.

She then was forced to pass the buck back to customers and keep the scheme going, or else pay out of her own pocket. When she refused to continue the scheme, supervisors threatened to have her arrested. ...

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Food Carts: Luzzo’s Rolls Out World’s Smallest Pizza Cart Tomorrow

Source: Eater NY

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[Paola Beretti]

Although there are other mobile pizza vendors around town, the pizza-makers at Luzzo’s are about to launch one that’s way more adorable. Luzzo’s new pizza cart, which will make its grand debut tomorrow, is more like a hot dog cart with a mini wood-fired oven than the monster sized food trucks rolling around this city. But don’t be fooled: this four-wheeler is run by the team that won Eater’s Ultimate New York City Pizza Bracket earlier this year and promises that the pies will live up to the brick and mortar locale’s reputation.

The menu options are just ...

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The Shutter: Christie’s, Murphy & Gonzalez, and Others Shutter

Source: Eater NY

Welcome to the weekly Shutter Report. Know of any other restaurant that has served its last? Please send any and all intel and/or photos to the tipline.
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[Photo by Marguerite Preston]
1) Prospect Heights: Christie’s Jamaican Patties, a staple of Flatbush Avenue for the past 48 years, has shuttered. There’s no word on why the beloved Caribbean take-out spot closed, but the Daily News notes that real estate prices have been on the rise in the rapidly developing neighborhood. The business is not gone for good, however. It has shifted operations to a food truck, which can usually ...

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The Shutter: West Village Standby Hudson Falafel Looks Like a Goner

Source: Eater NY

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It looks like Hudson Street may have lost one of its last remaining truly cheap take-out spots, Hudson Falafel. A tipster sends along this photo of the darkened restaurant, with word that it appears to be done for good. Indeed, the phone has been disconnected and the Seamless page is down. The food may not have been spectacular, but it was a reliable standby that’s sure to be missed by West Village old-timers and Hudson Square office workers.
· All Coverage of The Shutter [~ENY~]

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Post-Sandy NYC: NYC Restaurants That Are Still Closed Because of Sandy

Source: Eater NY

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[Bridge Cafe by Greg Morabito]

12355134111232008_10_hasmaps%20%283%29%20%281%29%20%281%29.jpgHere, now, is an updated guide to the restaurants that are still closed because of damage caused by Hurricane Sandy. When Eater started this map back in November 2012, it had well over 70 restaurants struggling to reopen. Now, at the start of 2014, this list is down to six. Several places have reopened just in the past month or so, and several more are getting close. Read on below the map for a thorough rundown of all the restaurants that have been removed, either because they reopened or because they closed for ...

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Eater Inside: Empire Diner, Amanda Freitag’s Revamp of the Retro Icon

Source: Eater NY


[All photos by Daniel Krieger]

Amanda Freitag opens her much-anticipated revamp of the iconic Empire Diner tonight. Besides The Highliner’s brief run in the space a couple year ago, the diner has been closed since 2010. Now the design firm Groundswell has spiffed up the interior while sticking close to the retro 40s-era look of the original. Freitag’s menu is also an improved version of diner classics, with dishes like a patty melt, loaded potatoes with foie gras, bacon bits, and sour cream, and something called the “Happy Waitress” with poached eggs, ham, and chili jam. As ...

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The Shutter: East Village Japanese Favorite Sapporo East Shutters

Source: Eater NY

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[Sapporo East by Robert Sietsema]

It looks like Sapporo East, the East Village’s oldest existing Japanese restaurant, has truly shuttered for good. A “very reliable source” tells EV Grieve that the 30-year-old standby, which has been closed for about a week, will not reopen.

Sapporo’s sister restaurant, Shima, is also currently closed. There are no signs or explanations in the windows, but neither restaurant is answering the phone. Sapporo was one of Robert Sietsema’s favorite international greasy spoons, especially for its katsudon, which “qualifies as some of the city’s greatest comfort food.
· ...

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The Shutter: Park Avenue Will Return, Hurricane Steak Will Not

Source: Eater NY

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[Park Avenue Winter via Facebook]
As anticipated, father and son team Alan and Michael Stillman have now closed both Park Avenue Winter and Hurricane Steak + Sushi (FKA The Hurricane Club). The latter rebranded itself over the summer to include fewer pu-pu platters and more steak and sushi, but apparently to no avail. It closed after service on December 28, and the Stillmans, who also own Quality Meats, Quality Italian, and others, plan to reopen it as an entirely new restaurant by spring.

Meanwhile Park Avenue, the restaurant with the seasonally changing dining room, menu, ...

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Eater Inside: Melt Shop and The Little Beet, New Midtown Lunch Spots

Source: Eater NY


[All photos by Daniel Krieger]

Midtown just got two new lunch spots, Melt Shop and The Little Beet, right next to each other on 50th Street. The former is the third outpost of the grilled cheese mini-chain, with a menu of sandwiches, soups, salads and shakes that’s been updated to include things like a burger melt. Also new to this location is a beer and wine menu, with a specially-brewed Abita beer and regional wines on tap. The Little Beet, meanwhile, is the new healthy, locally-sourced fast casual spot from former EMM Group chef Franklin Becker. ...

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Eater Inside: China Blue, Cafe China’s New Shanghainese Sister

Source: Eater NY


[All photos by Bess Adler]

Here’s a look around China Blue, the new Tribeca restaurant from the team behind Cafe China. Owners Yiming Wang and Xian Zhang have transformed the Sandy-shuttered Capsouto Freres space into a Shanghainese restaurant that takes its look from 1930s Shanghai, with teal blue walls and hanging Chinese lamps. Unlike the Sichuan offerings of Cafe China, the menu here sticks to the seafood and “delicate flavors” of Shanghai. There’s a list of dim sum options like soup buns with crab meat and radish puffs, plus entrees that range from sauteed scallops with loofah ...

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Eater Inside: Bo’s, a New Orleans-Style Bar and Restaurant

Source: Eater NY


[All photos by Bess Adler]

Here’s a look around Bo’s Kitchen & Bar Room, the New Orleans-inspired restaurant that opened in Flatiron last month. The inside is a mix of ornate tiles and brick walls, with marble-topped tables and velvet banquettes. There’s a long bar up front, plus a large lounge downstairs with a floral print ceiling and more velvet banquettes. That basement space is mostly for private events, but on Thursdays it opens up for a night of cocktails, small plates, and music. Chef and co-owner Todd Mitgang (Crave Fishbar) cooks a menu of dishes with New ...

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