Malt House, Take Two

  The owners of Malt House, a cozy neighborhood bar in Greenwich Village, have outdone themselves with their monolith of a second location in the Financial District.  With Chef Armando Avila (formerly of STK and Five Napkin Burger) at the helm of both restaurants, this upscale dining experience elevates all of the reasons you loved…

Olmsted

Brooklyn’s buzziest new restaurant does not come without a vetting of top shelf restaurant street cred. Chef Greg Braxton is an alum of Alinea, Blue Hill at Stone Barns, Atera and Per Se.   At Olmsted, he has teamed up with farmer, co-owner and friend Ian Rothman (former horticulturist at Atera) to bring a familial, fresh…

PN: A Pizzeria apart

PN Wood Fire Pizza is the newest addition to the rapidly blossoming food scene north of Madison Square Park.  PN stands for Pecare Nere, or black sheep, because this is a place where no one is afraid to stand out.  Utilizing ancient grains, which are refined, not enriched, is a cornerstone of the business model…

Kitchen Sink

Formerly referred to under the umbrella of “upstate New York”, Beacon, a small town in the Hudson River Valley, is undergoing a cultural facelift. A different kind of gentrification is occurring here, one that allows Beacon to shine, embracing its quirkiness and its distinct personality that separates it from the rest of the towns dotting…

al di la

There are some places that lose their appeal, their quality, or their craftsmanship over the course of a lifetime.  Al di la is not one of them.  A charming Italian trattoria run by a husband and wife team (she’s the executive chef, he runs the front of house) have made a permanent home in Park…

Nix

Imported directly from a veranda in California direct to Union Square, this airy and open dining room is elegantly decorated down to the finest detail.  Each aspect of the room, from the white washed walls and blonde wood furniture to the succulents lining the back wall of the dining room, maintains the clean warmth of…

Oiji

Honey butter chips? What are they, and how can I get more? While honey butter chips are the buzzy hitmaker for this quaint East Village Korean restaurant, the rest of the menu gleefully stands up to the precedent set by these sticky, salty, slivers of potato sent from heaven. The simple, clean décor of Oiji…

Emily

You won’t be able to move around very much in the tiny space in Clinton Hill that houses Pizza Loves Emily. There are only 25 burgers served per shift due to the size of the kitchen. Apparently the kitchen size also prevents said burger from being cut in half before it hits the table, like…

Ivan Ramen

I love soup. I like my grandmother’s bouillon and pastina. I like the Kale and Mushroom varietals at Hale and Hearty when its cold out and I’m trying to be healthy. I like deep, rich bowls of clam chowder, frothy with bacon, especially when I’m in Cape Cod on the fourth of July. I like…

Gato

Gato is one of those places that fits a variety of needs: first date, dinner with the parents, or corporate card splurge.  The difficult part about committing to a “celebrity chef” restaurant is that you don’t totally know if said chef can still throw down in the kitchen, especially in a city where the competition…

Taureau

When I think of fondue, I have immediate flashbacks to (several) bad dates in Washington, D.C. when I was fresh out of college.  The Melting Pot was a date night staple for the post collegiate crowd, and I endured several forced social interactions over too many cocktails while dunking hunks of bread into flavorless, sturdy…

Marea

There are some restaurants that just scream Old New York, and you can tell almost upon entry that your dining experience is going to be incredible from start to finish.  It’s an old school, high end establishment where the servers are crisply outfitted and service is impeccably buttoned up.  Full disclosure, you do end up…