The bakery's famed flourless chocolate cake is a chocolate lover's dream.
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At China Blue, the Cafe China team trades in Sichuan peppercorns for for sweet and sour flavors, soup dumplings, and lots of seafood. See what happens in the kitchen.
At a joint like The Odeon, whose neons have lit Tribeca since 1980, dining at the bar whets the senses. The historic restaurant takes its name from the U.K. cinema chain, but the word itself is as old as ancient Greek theater. And so it seems only fitting to think of the bar as balcony seating, offering the full sweep of the drama of a night out in New York.
Pakistan Tea House is a special place: not only is its above-average food an incredible bargain, but it's also a welcoming spot that's open from 10 a.m. to 4 a.m., seven days a week. In the morning and early afternoon, the restaurant fills with office workers; in the middle of the night, it's home to cab drivers pulling a late shift and night owls with the munchies.
This place gushes charm the way Sunnydale's hellmouth gushed stake-fodder for Buffy. There's an unknowable calculus behind what makes a diner's atmosphere a given person's favorite diner, but Square's inches dangerously close to mine.
While the porterhouse at Marc Forgione's American Cut has all the hall marks of the classic steakhouse—the deep char, being sliced for the table and doused in butter—there are also several decidedly untraditional flourishes that set it apart from the average steak.
Chef Marc Forgione's Tribeca steakhouse features a rib steak that's rubbed in pastrami spices and smoked before cooking.
At New York City's Simit + Smith, a small chain whose third Manhattan store opened this week in the Financial District (within 100 feet of both a Starbucks branch and an independent, third-wave cafe, Blue Spoon), Turkish coffees are prepared to order for workers, traders, Turkophiles, and tourists alike—all in a fully automated Turkish coffee machine.
The best thing I ate at Khe-Yo, a restaurant serving Laotian food by way of Tribeca, was a complimentary serving of sticky rice that had me reeling. It held together in tight balls and carried a faint floral perfume. Two sauces were served alongside for dunking balls of rice with your fingers: one an inky pile of eggplant cooked down into a thick paste, the other thin and full of sliced chilies, a roar of heat and fish sauce and garlic that kept me reaching for water for the rest of the night. But tongue ablaze, I kept dunking and dunking. I hid the sauce when they tried to take it away. I asked for more rice and did it all over again.
The menu implores you to eat it with your hands, saying the rice tastes better that way. I wish the rest of the food delivered the same rush.
We've been keeping our eyes on Khe-Yo, Soulayphet Schwader's Lao restaurant in Tribeca, and you can expect a review down the line. But right now we're focused its brand new take out sandwich counter, Khe-Yosk, a spare operation selling banh mi dressed up with braised meat and foie gras for $11 apiece.
For a city that seems to pride itself on our diversity and regional cuisine, there's been a gaping hole in our restaurant map where Laotian food should be, and Chef Phet Schwader is helping us with that at Khe-Yo. He doesn't really care if you've never heard of Laotian cuisine before, just that you come in with an open mind and the capability for a little bit of play. Here he talks with us about why he wants to share the cuisine he grew up eating.
The Odeon has a more interesting history than most other restaurants. In fact, Gael Greene named it one of the top ten "most important" restaurants in New York City. Their exceptionally beefy burger has been a standby since the beginning over 30 years ago.
The food at The Butterfly, White's new downtown cocktail bar and supper club in collaboration with cocktail whiz Eben Freeman, is a departure from his renowned Italian cooking. It focuses more on American comfort food classics like the aforementioned patty melt, fried chicken, and spinach and artichoke dip.
There is lot's to love about Andrew Carmellini's Locanda Verde, so we stopped by their kitchen one day to watch them prepare their Roasted Rabbit Ripiene from start to finish.
"We're trying to tell a story of distillation in our drinks and on our menu," says Benjamin Wood, bartender at the newly opened TriBeCa spot, Distilled NY. The story, Wood says, is about "that process of starting out with one thing and transforming it into something new."
At the recently opened Le Restaurant below All Good Things Market in Tribeca, the $100 6-course tasting menu is "no choice / no substitutions," and changes daily depending on what Chef Ryan Tate feels like cooking and what's at peak season, literally, today. We hung out in the kitchen with Tate, owner Ryan Wittels and the team, to give you a glimpse on what's happening below the market.
"What I loved about developing this menu is that my imagination really wasn't stifled," says head bartender Moses Laboy, a 16-year New York City bar veteran whose resume includes Red Rooster and Donatella. "What's cool is that we take these five different Latin spirits [tequila, mezcal, rum, cachaça, and pisco] and show each of them in three different preparation styles."
You can think of Sabich as breakfast falafel: fried eggplant, egg, salad, and yogurt all stuffed into pita. That pita's a big part of what makes the sandwich, and at Nish Nush in Tribeca, it's made daily. It's light and springy, but strong enough to hold all the traditional components of a sabich.
The best doughnuts are the ones fresh from the fryer. At Terroir they come in the form of Apple Cider Doughnut Holes ($5). These single bite cake doughnuts are drenched with a slow oozing cider caramel.
Nish Nush on the corner of Church and Reade in Tribeca avoids all falafel follies and turns out a delightful rendition for lunch.