Spoon

Tucked away on a quiet stretch of Madison Avenue is a homey restaurant invoking the feeling of a small town.  White wood walls give it a sea-side vibe, and all the manic energy of the city outside quietly melts away as your sip your first glass of wine from an interesting and off the beaten…

Buttermilk Channel

To me, brunch is the ugly stepsister of dining.  Everyone is hung over, including your server.  Eggs are overpriced, waits are long, and your choice of morning boozing results in an unfortunate 3pm hangover.  I tend to avoid it If I can, but sometimes you just can’t function well enough to make yourself breakfast.  Luckily…

Natsumi Tapas

In the expansive space previously occupied by Italain hot spot ‘inoteca comes a Japanese restaurant pushing boundaries and making a name for itself as a go to destination in Gramercy Park.  With Chef Haru Konagaya (formerly of Haru restaurants) at the helm, Natsumi aims to integrate Japanese elegance with the familiarity of Italian flavors. This…

Robataya

A dojo in the middle of the east village, Robataya ramps up the American ideal of Japan in a glittering commercial of a meal.  Empty bottles of sake line the wood paneled walls, the giant table in the entry way seats 24 and overtakes the room Fresh fish and vegetables are on display in baskets,…

Pinot Noir? Caviar: a look at non-Pinot pairings for Caviar

Caviar, a food rich in both price and taste, is normally paired with champagne or vodka, two different beverages that are light and allow the caviar to do the heavy lifting.  It was a wonderful experience to enjoy the same buttery richness of caviar with a more substantial glass of wine (or twelve) in hand….

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…