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11 Awesome Negroni-Like Cocktails To Try in NYC

Drinks Carey Jones 6 comments

If I have one favorite classic cocktail, it's the Negroni—refreshingly bitter, just sweet enough to round out the edges, with complex botanicals and a bright burst of orange oil to set it off. But once you start considering the Negroni as a template, you'll find variations on the theme just about everywhere.

Here are eleven in New York I've loved of late, with spirits ranging from mezcal to genever to bourbon, with every amaro you can think of, and with coffee, beets, dried figs, and roasted oranges all making appearances.


Carey's Favorite New NYC Restaurants of 2012

New York Carey Jones 1 comment

You know a restaurant opening is an important one when, a few months later, you can't imagine New York without it. 2012, despite plenty of closures even before a catastrophic storm that crippled, closed, or delayed so many restaurants, was a fantastic year for eating in the city. Here are my favorites of the year: not just full-service restaurants, but the odd bakery, cocktail bar, and Mediterranean lunch joint thrown in for good measure. More

30 NYC Sandwiches We Loved in 2012

New York The Serious Eats Team 3 comments

It's been a great year for sandwiches in this city. We found new loves in pastrami and patty melts. We celebrated grilled cheese in all its oozy forms. We even hacked a few sandwiches of our own. Here are 30 standout sandwiches we had this year. More

We Chat With West Village Restaurateur Gabriel Stulman

New York Jacqueline Raposo 1 comment

It's clear why Gabriel Stulman taken the West Village restaurant scene by storm in the past few years, with five locations on his list of successes and one more in the works. He chatted with us about his take on hospitality, the role of family in his restaurants, and why he's excited to be getting a little older. More

A Sandwich a Day: Crispy Branzino at Perla

New York Max Falkowitz Post a comment

A lighter lunch option than some of the other dishes we've surveyed on Perla's menu, but it's a fish sandwich the West Village should be proud of. More

25 Beef Sandwiches We Love in NYC

New York Hally Wolhandler 9 comments

Beef, that delicious master of forms. We love it cured into salty pink pastrami and layered on rye. We love it ground with Parmesan, shaped into meatballs, and lined up on a saucy sub. We love tender short ribs and grizzly burnt ends, stringy brisket and tangy corned beef. It's just so tasty in all its outfits; here are 25 to get you drooling. More

West Village: Perla's Burger Is So Good You Might Even Skip The Pasta

A Hamburger Today Max Falkowitz 8 comments

This Italian-American pub burger will send juice down your chin and put a smile on your face. More

NYC: Perla's Pizzas Not Quite on Par

Slice Carey Jones 2 comments

Perla is young yet, but we've only had good things to say about them. The menu is solid across the board, so it only followed that a menu that touted so many dishes pulled from a wood-burning oven would make outstanding pizza as well. We've been three times for pizza (and Toscano was there each time), and we found very good pizza twice, somewhat disappointing pizza once. What happened? Let's break it down. More

The Brunch Dish: Foie Gras Pancakes at Perla

New York Max Falkowitz 5 comments

It takes a lot for me to order pancakes for fear of all the bland, leaden, and sickly sweet versions out there. Perla's are a different story, and that's before you get to the foie gras butter. More

A Sandwich a Day: Open Face Beef Cheek Sandwich at Perla

New York Max Falkowitz 1 comment

"Go big or go home," says this meat and egg monster posing as a sandwich ($15), which you can find on Perla's Friday and weekend lunch menu. More

Perla in the West Village: Gabriel Stulman's Latest Hit

New York Carey Jones 2 comments

Reviews generally start with an introduction, but I'm going to start this one with beef tongue. Because as I sit at my computer it keeps popping into my head, the memory of it, as it has been ever since my visit to Perla last week. Beef tongue with a whisper-thin crust that gives you just the slightest resistance before you get to the impossibly tender meat underneath. Beef tongue that's been in brine for a week before it's braised, then charred. "I can't stop thinking about that beef tongue," confessed the friend I'd brought to dinner the next day, in a conspiratorial tone, over coffee. It does that to you. More

This Easter, Eat Rabbit: 9 Rabbit Dishes We Love in New York

New York The Serious Eats Team 3 comments

As we've been thinking about stories for Easter, we've had bunny on the brain—and not just the chocolate version. So for the past couple of weeks we've been reminiscing about recent rabbit meals we loved. Here are some of our favorites that you should consider for your next bunny-centric meal. More

First Look: Perla

New York Max Falkowitz 4 comments

[Photographs: Alice Gao] A meal at Perla will likely prompt two responses: "Wow, this is a really beautiful place to have dinner," and "Wait, there's tripe in this?" In partnership with Fedora's Gabe Stulman, Perla highlights the cooking of executive... More

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