The Anthony – 5.2

  In a city that is oversaturated with bars and restaurants, it’s often difficult to stand out, especially on a busy thoroughfare like Bleecker Street.  You can’t throw a rock without hitting a bar in Greenwich Village, and most establishments need to don multiple personas in order to maintain a steady flow of clientele. The…

Sushi Seki Tasting Event – 5/11 Only!

Chef Sushi Seki has quickly risen in the ranks of New York’s sought after Tokyo-trained sushi chefs. Tomorrow evening, he’s celebrating his placement in Wine and Spirits Magazine for NYC’s Top 50 Restaurants by offering a special menu of hors d’eouvres to showcase the restaurant’s selection of premium sake, Japanese whisky, craft beers and champagne….

Sel et Poivre – 7.3

A classic upper east side establishment, Set el Poivre has been open for 28 years, first with a mother-daughter team at the helm, and now run by a that daughter and her husband.  Though remaining open for this many years is never an easy feat in New York, where restaurants come and go at the drop…

Dimes – 7.8

Dimes I know what you’re thinking: a California inspired, good-for-you whole foods menu is probably bland, boring, and too much money for what it is.  These were my thoughts walking into Chinatown hotspot Dimes recently.  I am happy to report it is anything but.  The service was questionable, especially considering the tiny, tiny space only…

Spoon – 6.4

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 – 8.4

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 – 6.8

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 – 7.1

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 – 9.6

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 – 7.7

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…