March 27, 2017
March 27, 2017
March 28, 2017
March 21, 2017
By Bao Ong | November 8, 2016 | Food & Drink
How is n’eat continuing New York’s love affair with Nordic cuisine, and where is Los Angeles favorite SUGARFISH debuting a restaurant in NYC? That and more in this week’s dining news….
Nordic cuisine shows no signs of slowing down in NYC. Chef Gabriel Hedlund and restaurateur Mathias Kaer have opened n’eat in the East Village, offering up a menu that’s full of shareable snacks and larger dishes using local ingredients that emphasize pickling, salting, smoking, and brining. Guests will find deep-fried sourdough dusted with mushroom powder and cured scallops adorned with mussels, radishes, and buttermilk. The sleek space also takes on a Scandinavian feel with neutral tones against white-washed wood paneling surrounding the room. 58 Second Ave., 917-892-6350
Keith McNally’s French touch has been a winning formula at his popular restaurants across the city, from the much-adored Balthazar to the trés chic Minetta Tavern. Now he’s opened Augustine at the trendy Beekman Hotel in lower Manhattan. With co-executive chefs Shane McBride and Daniel Parilla in the kitchen, the team is cooking up classics like duck a l’orange and tart tatin. As with McNally’s other hit restaurants, the brasserie vibe is in full effect with handsome brown banquettes and vintage mirrors surrounding the room. 5 Beekman St., 212-375-0010
Fans of L.A.’s wildly popular sushi joint SUGARFISH can now get their fresh seafood fix in New York’s Flatiron district. Chef Kozunori Nozawa sources pristine seafood and presents everything simply with no over-the-top rolls. Instead, guests will find fish that is prepared simply and Nozawa serves his rice slightly warm, a signature touch that’s gained him a following for the nigiri and hand rolls. 33 E. 20th St., 347-705-8100
Fall’s sweater-weather temps make it the perfect time to dine in a traditional American steakhouse. Enter Bob’s Steak & Chop House, which first opened in Texas and introduces its 14th location in Midtown at the Omni Berkshire Place. Guests will find a hearty menu full of steaks, lamb, roasted duck, veal chops, and seafood. All orders come with potatoes and the restaurant’s popular glazed carrots. Add a cocktail to pair with your meal and you’ll want to linger even longer inside this sophisticated restaurant. 19 E. 52nd St., 212-754-5011
Rosé season is behind us, but fall’s heartier menus mean it’s time for red wine to take over. At Balvanera, chef Fernando Navas is preparing a dinner all about pinot noir. The versatile wine will be featured with bottles from France and Argentina for this multi-course dinner ($175 per person) that kicks off at 7 p.m. on November 10. E-mail firstname.lastname@example.org for reservations. 152 Stanton St.
Italian pastas take a Japanese twist every Sunday through December 18 when Sushi Ko offers its Pasta Omakase by Angie & Scott. The husband-and-wife team of Scott Tacinelli and Angie Rito will make you feel like you’re at an intimate dinner party when they cook dishes like Kobe carne cruda and pici di grano arso (a pasta with duck sausage and preserved plum). The 10-course meal begins with small bites progressing to six handmade pasta dishes before dessert is served. Tickets ($150 per guest) can be purchased online for the dinners, which start at 7 p.m. and are limited to 10 people. 91 Clinton St.
Farm-to-table may be the norm in restaurants these days, but at this year’s Change Food Fest on November 13, learning about the source of your food is even more up close and personal. Everything from cheese-and-beer tastings to bread baking classes will be on the schedule between 11 a.m. and 5:30 p.m.
Burger & Lobster, known for its popular three-items-for-one-price menu, has debuted a trio of smaller six-ounce burgers you won't want to miss. The Beast is a Pat La Frieda mix topped with lobster meat with Swiss cheese and truffle mayo. Meanwhile, The Frenchman offers decadent ingredients with raspberry jam, and barbecue fans won’t want to miss the BBQ Pork Burger.
March 10, 2017
February 28, 2017