Soho, epicenter of all things hip and chic, boasts two new boîtes—at a single address. Christened Kastel and Bar d’Eau, the latest luxe additions to Trump Soho are, respectively, a dark, sexy steel-and-wood lounge and a stunning seventh-floor poolside bar with cabanas and a bocce court. Head to Kastel for a pre-prandial fix by master mixologist Jeremy Strawn (whose skills have been honed at Death & Co., Kiss & Fly, Bagatelle and the Standard) before you sit down to the delicious northern Italian offerings of Quattro’s identical twin chefs Fabrizio and Nicola Carro. Wrap up the night, gloriously, under the stars at Bar d’Eau, with another of Strawn’s heady concoctions in hand. 246 Spring St., 212-842-5500

Dogmatic Restaurant , located in Union Square, has come a long way since its days as a food cart. With a newly expanded menu, Dogmatic now offers mini burgers, non-fried waffle fries, fresh salads and energy shakes. Just like the signature sausage dogs, the burgers are free of hormones, antibodies, nitrates and artificial flavors or colors. Dogmatic’s wide variety of mouthwatering gourmet sauces, like cheddar jalapeño, sun-dried tomato feta and mint yogurt, add a little something extra to every bite. If you’re not sure which sauce to choose, the chef and staff can offer great pairing suggestions. Our personal favorites include the turkey dog in a mini baguette filled with sun-dried tomato feta sauce, complete with waffle fries, air baked and crisp to the bite. For a drink, try a nutty chocolate peanut butter energy shake. Great-tasting food that’s better for you and your wallet? We’re in. 26 E. 17th St., 212-414-0600

Carved into a quiet corner of the West Village, throwing distance from the Cherry Lane Theatre, Commerce restaurant is—to its very core—a neighborhood spot. So much so that every spring, like an eBay-er emptying the racks at an H&M capsule-collection debut, chef Harold Moore runs around buying up the city’s pomegranates so they can be gutted and frozen for use in his roasted sweet-potato tortellini, which his regulars simply must have in March and November.

Moore, who’s tended the line at Montrachet, Daniel and Mercer Kitchen, opened Commerce (with co-owner Tony Zazula) with the goal of creating a restaurant with a casual atmosphere and “simple” food without compromising technique. These ideals become evident when a plate of Moore’s veal meatballs lands on the table. What could be more humble than jus-dressed meatballs unfussily spooned onto a thick pool of polenta? “I poach them in a mix of milk and buttermilk with some herbs, gently holding the pan between two flat tops so it maintains a temperature of 200 degrees. The coagulation happens very slow and the meat stays tender,” explains Moore. “And then to make life harder, we buy freeze-dried hominy and grind our own grits.”

Straightforward? Yes. But simple food this is not. Moore’s talent wears less of a disguise with his red wine-braised oxtail crowned with a sliver of brioche (“for feeling”), a gossamer-thin sheet of carpaccio and salad of shaved mushroom, radicchio and sea beans. He describes this one as, “something challenging… something for food people.” Asked which dish is nearest to his heart, Moore answers in a nanosecond: the beef tataki with ginger, soy and shiso—an adaptation of his Japanese grandmother’s recipe. After another beat, Moore adds that he could also eat his spicy artisanal pasta with nduja sausage just about everyday. “Everybody craves garlicky pasta that’s really spicy, but instead of using chile flakes we use the sausage and render out all that beautiful fat to make the sauce for the spaghetti,” he says. 

Other standouts include the ragu of odd bits, a gratin of oxtail, trotters, tripe, hand-rolled orecchiette and savory tomato sauce (which could make an offal believer out of just about anyone) and a mountainous breadbasket (pull-aparts, pretzel, foccacia, olive-studded rolls) dubbed irresistible by Frank Bruni and sided with a quenelle of salty-sweet butter. And, as any good neighborhood place should have, the drinks coming out of the subway- tiled bar are stiff, no-frills faves like sidecars and Tom Collinses. But from a former speakeasy (complete with a now bricked-over tunnel that led all the way to the river), would you expect anything less? 50 Commerce St., 212-524-2301

Those of us who grew up outside the culinary bubble of Manhattan conjure certain images when we hear the term “food court”—and none of them involve oyster bars, fresh sushi or charcuterie. But that’s just what you’ll find at The Plaza’s just-opened Food Hall by famed chef Todd English. Opening night of this unique culinary concept in the hotel’s basement was a foodie’s dream, with Champagne and sparkling water pouring freely and friendly waiters serving slices of homemade pizzas topped with everything from prosciutto to fig jam. Other dishes included raw oysters, chicken salad and chopped-pork sliders, the sweetest blackberries in the tri-state area, tuna sushi, crab salad, Asian noodles and dumplings, and an array of pastries (such as an otherworldly triple-chocolate cupcake and mini-tarts made from the sweetest blackberries in the tri-state area) that meant trouble for this sweet tooth. With all the topnotch food on hand, one might expect an atmosphere more pretentious than not, but the vibe was decidedly casual and friendly. At the raw bar, a young woman held up a jumbo shrimp and said to a friend standing nearby, “This is bigger than my apartment.” (Only in New York.) In addition to the food stations, the Food Hall also has a small market selling pasta, melonade mix, kitchenware, confit, herbs, sauces and numerous other covet-worthy effects, so you can take a bit of the experience home with you. The Plaza Food Hall, Fifth Avenue at Central Park South, 212-759-3000; opens to the public June 4

As the temperature rises outside, our cooling-off weapon of choice is cold, delicious gelato. Thankfully, Il laboratorio del gelato—an old Lower East Side favorite—is making a strong comeback with a variety of its famous flavors, as well as custom cakes and coffee from San Francisco’s Four Barrel Coffee. The new location (188 Ludlow Street) houses the space, which will have seating, state-of-the-art equipment and 50 flavors rotating off of Il laboratorio’s ever-expanding list, currently at 200-plus flavors. Another perk? The hours—Sunday through Thursday, 8 AM to 10 PM; Friday and Saturday, 8 AM to midnight—that allow for indulgence at any time.

After watching Sex and the City 2 (premiering May 27), you might find yourself craving a fruity concoction with bite. What better way to satisfy that craving than with Sushi Samba’s Hakata cocktail? With Sushi Samba being the occasional preferred nightspot for the Sex and the City ladies, it’s no surprise to find the Hakata here, celebrating the new movie. And if you’re feeling a bit more adventurous, make up a batch at home and invite your own crew over for drinks—S&TC style.

HAKATA
1½ ounces Finlandia Grapefruit
¾ ounce yuzu
1½ ounces sour mix
½ ounce simple syrup
Splash of grenadine

Shake all the ingredients in a cocktail shaker. Pour into a martini glass with a sugared rim. Garnish with a lemon wheel. Toast. 87 Seventh Ave. South, 212-691-7885

Looking for a secret weapon to add to your outdoor entertaining arsenal? This summer, wow your guests with the St-Germain summer-soirée-cocktail entertaining kit, which includes a bottle of St-Germain elderflower liqueur, St-Germain carafe, cocktail stirrer, and drink poster featuring 12 easy-to-follow recipes. Grown in the French Alps, the St-Germain elderflower has only a few precious weeks in late spring to be harvested in order to capture the blossoming bud at its peak of flavor. Referred to in the industry as “bartender’s salt,” this complex component has a wide repertoire: its tropical and citrus-fruit flavors enhance cocktails, and it’s also sipped straight in place of typical dessert wines. Union Square Wine & Spirits, 140 Fourth Ave., 212-675-8100

Pretty Ricky
2 parts tequila blanco
1 part St-Germain elderflower liqueur
½ part freshly squeezed lime juice
3–4 sour cherries
Club soda

Muddle the sour cherries in a shaker. Add remaining ingredients and ice. Shake and strain into an ice-filled Collins glass. Top with soda. Garnish with a sour cherry and lime wedge or wheel. Salute Monsieur Ricky, last seen in a boa and heels on the Champs-Elysées.

The Tribeca Film Festival is one New York City tradition not to be missed. But this year, a cocktail made in its honor called Leading Lady is making a statement of its own. Created by master mixologist Eben Klemm, the tipple—Stolichnaya Vanilla, cinnamon syrup, crème de cacao, fresh blackberries and blackberry liquor—will be served at various events during the TFF run (through May 2) and will also be available at restaurants including 675 Bar, Blue Fin and Wildwood Barbeque. Now that’s what we call movie magic.

LEADING LADY COURTESY OF EBEN KLEMM 1¾ ounces Stolichnaya Vanilla ½ ounce lime juice or juice of ½ lime ½ ounce crème de cacao ¼ ounce crème de mure or Chambord ½ ounce cinnamon syrup* 3 fresh blackberries Pour all ingredients into a shaker over ice. Shake 20 times. Strain and serve up. Garnish with three whole blackberries. *Add eight cinnamon sticks to one liter of water and bring to a boil. Add one liter of sugar, dissolve, and let simmer for a few minutes. Store syrup in a cool place.

If The Drunken Horse’s name alone doesn’t spark your curiosity, the story behind this new Turkish addition to Chelsea will. Villagers in Turkey, who traveled from place to place via horse and carriage, would often spur on their sleepy steeds with vodka added to the animals’ water. Hence the “Drunken Horse” moniker. From the hardwood floors and comfy sofas in front of the fireplace to the surrounding earth-tone walls with warm lighting, this rustic treasure sets the mood for a glass of chilled Pinot Grigio. The food, ranging from cold and hot appetizers to sandwiches, cheese, charcuteries and desserts, has something for everyone. Freshly made hummus comes with a basket of warm pita bread; the eggplant dipped in tomatoes and green-pepper sauce paired with sigar boregi (rolled phyllo stuffed with feta cheese and fried until golden brown) is completely delicious. The wine selection comprises mostly Spanish, French and Italian varieties with (so far) one Turkish offering. If you are not sure what to choose, go for the mixed appetizers plate and order a bottle of vino. 225 10th Ave., 212-604-0505

When a gin and tonic or vodka and soda no longer excite, take a cue from Brian Van Flandern—mixologist at The Carlyle and originator of the new vintage-cocktail-of-the-month program at the hotel’s legendary Bemelmans Bar—and investigate a throwback cocktail or two. The fun starts this month: April hails the daiquiri, that rum-laden delight reminiscent of island getaways and tropical trysts. May ushers in the mint julep, in honor of the Kentucky Derby and gentile Southern charm in general. Keep an eye on what’s upcoming this year, and plan accordingly. 35 E. 76th St., 212-744-1600

DAIQUIRI
1½ ounces light rum
1 ounce simple syrup
¾ ounce fresh lime juice
Shake all ingredients with ice and strain into a small cocktail glass filled with fresh ice.

MINT JULEP
2 ounces bourbon
½ ounce simple syrup (or level teaspoon sugar)
2 sprigs mint (use tender, young mint sprigs)
Gently bruise one sprig of mint in the bottom of a highball glass with syrup or sugar. Add half the bourbon and fill glass with crushed ice. Swirl mixture with a barspoon until the outside of the glass frosts. Add more crushed ice and the remaining bourbon. Stir again to frost the glass. Garnish with second mint sprig.

BEMELMANS VINTAGE-COCKTAIL-OF-THE-MONTH LINEUP
June: Hemingway Daiquiri
July: Cape Cod
August: Bellini
September: The Manhattan
October: Pear-adise
November: Butternut Squash Side Car
December: The Old Fashioned