The Pastrami Burger at Jeffrey's Grocery is great, but its $19 price tag is hard to swallow.
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Sockerbit is home to a dizzying array of Scandinavian sweets and possibly New York's best selection of licorice. Most of the candy sold is smågodis, or "small candy," including licorice, marshmallows, chocolates, hard candies, available in countless combinations of sweet, sour, and salty.
The first thing to know about Amelie, a French-style wine bar in the West Village, is its happy hour. But there's good food to follow.
There are plenty of things to love about The Clam, Mike Price and Joey Campanaro's new shellfish-centric seafood restaurant in the West Village . The menu can be a little perplexing in both format and conceit (is this upscale seafood shack food, or is it New American market-driven? Can it be both?), but there are good bites to be had amidst the confusion. Here's what to order.
August in the West Village is all about the breezy food of spring and summer, but it has an appeal all year round.
"The concept for the digestifs at Piora first came about because our head bartender, Shinya Yamao, had this idea to create a dessert cocktail featuring banana and rum but wanted to do it without any added sugar or fruit juice," explains Simon Kim, owner and general manager of Piora in New York's West Village. The logistics didn't seem clear until Yamao came across the Oji Water Dripper, a Japanese cold drip coffee machine that allows the consumer to control the level of extraction.
Not that you'd go to Emmett's for a burger, but we tried it so we'll tell you how it is.
Emmett's, a three-month-old South Village tavern, has everything a local pub could need. There's a cozy room, a surprisingly good wine and beer list, and tastefully eclectic decor that skirts TGI Friday's kitsch. It has two problems: food that is not very good and a long queue of prospective diners who think that it is.
Pagani's reasonably priced Italian has its pleasures, but to thrive on Bleecker street it'll have to do more.
Chef Jody Williams opened Buvette in Greenwich Village around four years ago, and let the momentum slowly build to the packed nightly frenzy she entertains now. Her recently opened Paris Buvette was much more immediately received, and now pond-hoppers get to enjoy her all-day atmosphere and French inspired menu no matter the hour. She filled us in on how she makes it all happen.
Designed in collaboration with Ink chef and former Top Chef champion Michael Voltaggio, this burger is topped with Busseto prosciutto and Gruyère fondue and served on a French toast-ified bun dusted with powdered sugar. A first glance it seemingly appeals solely to gluttonous masochists and lovers of a good culinary mashup. Sadly, I am both.
Beef offal specialist Takashi recently started a late-night ramen menu by reservation only. Forget pork tonkotsu; here's ramen with Kobe beef belly.
Where do you go when April Bloomfield's deservedly popular gastropub quotes a wait longer than an hour? Here are some alternatives nearby.
Trust Coppelia to get fried chicken right. The cutlet in this Torta de Milanesa ($9.95) is juicy and greaselessly crisp. On top go creamy black beans, creamier guacamole, a delicately smoky chipotle mayo, gooey, salty cheese, and strips of fresh lettuce and roasted green chili.
Since our last High Line guide came out, the popular elevated park and surrounding area have seen some interesting food-related developments. In addition to various restaurant openings in Chelsea and the Meatpacking District, Chelsea Market has seen some interesting new offerings, and vendors have started selling food on the High Line itself. So where should you eat while walking the High Line? With the Meatpacking District on one end and Chelsea on the other, you've got options. Here are our picks.
Popbar, the gelato-on-a-pop shop on Bleecker Street, has expanded their non-frozen selections. They already sell one winter friendly product, a hot chocolate on a stick. Now, they have a second—Waffle Pops—and they're damn good too.
At Coppelia, pancakes come in two spins. There are buttermilk pancakes—light, fluffy, and painfully common elsewhere—and a blue corn version, the narwhal of pancakes in New York. With a denser, weightier texture and cornbread-like crumb, they're the pancakes for people who like their pancakes with a little more substance.
Rare are the times that a rice dish, even one as large as this, is worth $18. When that rice stretches out raisins, orange peel, saffron, and scallions into something so much more than the some of its parts, it qualifies.
From a distance, the tiled mosaic sign announcing 100 Montaditos in a vaguely Basque font and diners standing around the marble-topped bar could almost fool a passerby into thinking this isn't a typical West Village watering hole. The cheap eats Spanish chain couldn't have picked a better location for its recent New York City debut.
There's a new frozen custard player in town, and it's just as good, if not better, than Shake Shack's.