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Where to Eat Near NYC's High Line (Our Updated Guide)

New York Ben Jay 12 comments

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. More

Dessert at Meatpacking District's Manon Surprisingly Upscale

New York Niko Triantafillou 2 comments

On first glance, it would seem an odd choice. However, they seem to have given her freedom to create some forward-thinking desserts. One such example is a Quark Cheesecake ($11) made with a fresh, drained cow milk cheese formed from warm, sour milk. More

Imperial Woodpecker Sno-Balls Are Your New York Heatwave Antidote

New York Niko Triantafillou Post a comment

Yup, it's hot this week. Defcon 1 hot. Hairdryer blowing in your face all day hot. To find an antidote to heat like this, I turned to a food city that's no stranger to super-hot, humid weather—New Orleans. More

First Look: All the Cocktails at Manon, NYC

Drinks Carey Jones 2 comments

I can't say I ever expected to find a particularly forward-thinking cocktail program in the Meatpacking District. But I also can't say I ever expected to find Aaron Polsky in the Meatpacking District. Polsky, who you may recognize from his work at Neta or Amor y Amargo, was brought in to develop a cocktail program that was "cutting-edge and delicious," he told us, "but could also handle the volume of a 200-seat restaurant." More

What to Eat While Walking the High Line

New York Renata Yagolnitzer 1 comment

The High Line's spring hours kicked off earlier this month, and they brought some new faces (and some beloved returning ones) to the park's food scene. We took a recent sunny day as a chance to check them out; here's this year's lineup and vendor open hours. More

A Sandwich a Day: DIY Eggplant Pita at Istanbul Grill

New York Max Falkowitz 2 comments

Here's one late night sandwich that isn't a greasebomb. Good for lunch as well. More

Sugar Rush: Spiced Doughnuts at Abe & Arthur's

New York Kathy YL Chan 3 comments

Count them. There are exactly nine ping pong ball-sized doughnuts, a cascading carnival hot from the fryer. These are ricotta doughnuts ($16) with deeply browned exteriors that crunch into a fluffy poofs. More

Date Night: Casual Elegance at Zampa

New York Jessica Allen and Garrett Ziegler Post a comment

Zampa isn't the sort of restaurant you'd expect to find on the edge of the Meatpacking District. Specializing in cheese, charcuterie, and wine, it's made for the kind of date in which you want to show you care without coming off as overly committed. More

A Sandwich a Day: Baked Eggs and Merguez at Café Gitane

New York Hally Wolhandler 2 comments

Some sandwiches boast one ingredient so great that other less-than-perfect participants can be overlooked. Such is the case with the Egg and Merguez ($14) sandwich from Café Gitane. More

Sugar Rush: Torta di Zucca at Del Posto

New York Kathy YL Chan 2 comments

New to Del Posto's menu this season is Torta di Zucca ($12), a creation with savory flavors more often found in that classic fall dish of pumpkin ravioli with brown butter and sage. More

Roberta's Pizza Cart's 'Diane von Fungusberg'

Slice Adam Kuban Post a comment

You may have seen that Roberta's is doing a pizza pop-up at the Urbanspace Meatpacking market, but here are some more details from Roberta's mobile capo Anthony Falco. More

10 Great Late Night Bites in the Meatpacking District

New York Zachary Feldman 2 comments

For a neighborhood so seemingly devoted to the concept of nightlife (and everything that it aspires to be), the Meatpacking District is surprisingly bereft of the kinds of cheap, junky midnight snacks that party animals know and love. But here are ten great ones—everything from burgers and pizza to 24 hour kebabs and high class French pastry—to satisfy your late night urges. More

Urbanspace Meatpacking, a New Pop-Up Market Under the High Line

New York Max Falkowitz 4 comments

Urbanspace Meatpacking is the new food and retail pop-up under the South end of the High Line, put on by the same organization as Dekalb Market and Madison Square Eats. Take a look at some of the bites you can find there. More

Behind the Scenes Burger Tour with Pat LaFrieda, Part 3: The Smashed Burger at Bill's Bar and Burger

A Hamburger Today Max Falkowitz 8 comments

What do you do when you want to make a great burger, but you also want to get it on the table in five minutes? Smash the patty to a pancake-like thickness and sear it hard and fast on a ripping hot griddle. We went behind the scenes at Bill's to learn how this great smash burger gets made. More

Video: Serious Eats Makes Dim Sum at Buddakan

New York Jessica Leibowitz 4 comments

Edamame dumplings and Cantonese spring rolls: breakfast of champions? Yes, and it's called dim sum. More and more frequently, traces of dim sum can be found in dinner menus throughout the US, and we're not complaining. In fact, we recently snuck into a restaurant kitchen to see how the small dishes are made. Carey Jones even made some dim sum herself, under the careful guidance of Chef Yang Huang of Buddakan. More

Sugar Rush: Peanut Butter Cup Soufflé at Catch

New York Kathy YL Chan Post a comment

This is the aftermath. This is what happens after you drop the spoonful of housemade creamy peanut butter ice cream into the heart of the soufflé ($12). It's hot and cold all at once, a steamy soufflé that not surprisingly tastes exactly like a Reese's peanut butter cup. Dig in and dig quick. The soufflé offers a crisp surface with an airy and delicate interior. More

Video: Serious Eats Cooks Peking Duck At Buddakan

New York Jessica Leibowitz 16 comments

Ever made a traditional Peking duck? Turns out it's a pretty involved process, requiring not only multiple steps but multiple days, cooking apparatuses, and spices. The end result: an incredibly crispy, juicy bird that's seriously delicious. Come along with Serious Eats's own Carey Jones as she learns how to make Peking Duck. Chef Brian Ray of Buddakan gives us the grand tour. More

Daily Veg: Wok-Fried Kangkong at Fatty Crab

New York Carey Jones 4 comments

A common complaint about the food of another nation, when cooked in America, is that it's not gutsy enough. Not as spicy or fish-sauce-y or buttery or Sichuan peppercorn-ed or smoky or sour as in its home country. Luckily, that's not a malady that afflicts the Wok-Fried Kangkong ($12) at Fatty Crab. More

NYC: Get Great Sliders at Bill's Bar and Burger

A Hamburger Today Ed Levine 12 comments

It's the non-beef components and the condiments that define and determine a slider's greatness and potential for serious deliciousness (though if the meat is overcooked or too lean, those are problems that can't entirely be overcome)and at Bill's Bar and Burger all these components work together like a great jazz rhythm section. More

Daily Slice: Eddie's Pizza Truck at Lot On Tap, NYC

Slice J. Kenji López-Alt 9 comments

It's been a year since Eddie's Pizza Truck launched. They've now got a permanent gig at The Lot On Tap, the open-air bar/food truck scene under the 30th street end of the High Line park that runs from the Meat Packing district to Chelsea. How do they stack up these days? More

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