Don’t be seduced by the fish-shack persona of this West Village eatery—the landlubbing Choptank Burger is the real draw here. Leia mais.
Hamburger America filmaker George Motz has called this counter joint one of his favorite NYC newcomers. The star-butcher blend here—a 4oz mix of chuck, brisket & short rib—is a legitimate draw. Leia mais.
Named for a Havana ice cream shop, this is an all-hours "traditional Cuban luncheonette" from the Toloache/Yerba Buena chef's outfitted Caribbean-style. Leia mais.
Nick Curtin, formerly of Acme and Compose, is cooking rustic, market-driven New American fare. Order the clam chowder croquettes, the seared steak tartare, and anything cooked in the wood-fired oven. Leia mais.
Here's what happens when hipster chefs get it right. Market-driven goodness and go-to pizzas. Check out the Heritage Radio Network, which broadcasts from the dining room on Sundays. [Eater 38 Member] Leia mais.
The menu includes crispy calamari, an iceberg wedge, fluke crudo, 4 types of pasta, rotisserie chicken, and a dry-aged steak. Leia mais.
Ryan Sutton's 1 star review: "Try the bone marrow and suet-laced burger; it sports a soft, pate-like texture and a gentle, dry-aged funk." Leia mais.
Upland is opening! Make your reservations now. There may be fried Roman artichokes and tangles of spaghetti, and there will definitely be pizza. Tue, 10/28. Leia mais.
The intention here is not to showcase porterhouses, ribeyes, and New York strips, but cheaper cuts of meat at reduced prices. In doing so, it has produced some admirable food. Leia mais.