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Restaurants in Bowery

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OO & Co.

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Rebelle

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Pearl and Ash

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Bowery Meat Company – Reviewed

Cuisine: | Featured in Hottest Newcomers, Restaurant, Reviews

It’s hard not to love Josh Capon. He’s one of those effusive, larger than life chefs who wears his passion for cooking on his sleeve. In the case of the Bowery Meat Company, it’s his unconditional love of meat that drives the menu. He won the popular Burger Bash many times, and opened a bustling joint called Burger & Barrel just a few years ago. But Bowery Meat Company is his first “steakhouse” of sorts, a joint effort…

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Saxon + Parole

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Bar Primi

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Cherche Midi

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Cherche Midi – Reviewed

Cuisine: | Featured in First Bite, Hottest Newcomers, Restaurant, Reviews

It’s amazing how a few tweaks can transform a space into a whole new restaurant. What was once a chichi pizza joint named Pulino’s has been triumphantly reinvented as a French bistro called Cherche Midi. Cherche Midi is a total looker. The checkered floors have been replaced with classic bistro, hexagon tile floors, the brick walls are no more, and the glaring fluorescent lighting has made way for soft globes…

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Bacchanal

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Red Hook Lobster Pound

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Morgenstern’s Finest Ice Cream

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First Bite: Bacchanal

Cuisine: | Featured in First Bite, Restaurant

We’ve gotten used to finding buttoned-up restaurants in Alphabet City, or destination-worthy eateries in industrial Brooklyn, but it’s still a surprise to stumble upon Bacchanal, situated in a former lighting shop, on the otherwise dumpling shop-dotted and Peking duck-slung border between the Bowery and Chinatown…

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DBGB Kitchen & Bar

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Great Jones Cafe

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Paulaner

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First Bite: L’Apicio

Cuisine: | Featured in First Bite, Reviews

It ain’t easy to open a restaurant in this city, nevermind a successful one.  First, there’s the task of finding a space with reasonable rent, then liquor licenses to wrangle, and building out the space.  Not to mention coming up with an original concept and menu, which ain’t easy either.   Yet, Joe Campanale and his partners, August Cardona, Gabe and Katherine Thompson, continue to open successes, which manage packed dining rooms and full reservation books around the clock.   What started with a West Village trattoria named dell’anima has expanded into a growing empire of hip Italian-bent eateries that includes L’Artusi and Anfora.   L’Apicio is their fourth venture and their first East Village eatery, located on the Bowery (just around the corner from DBGB) in a spacious locale that used to house Bowery Wine Co.   The interior...

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L’Apicio

Cuisine: | Featured in Best Of, Fall Foods

If you’re bored of the same old same old, try a new joint.  This is New York City afterall and new restaurants open every few hours.   Besides, these guys have a good track record.  What started with Dell’anima, followed by L’Artusi is quickly becoming a thriving  restaurant empire.  L’Apicio is their newest venture, an Italian-inspired eatery with a long, wood far, expansive and super cozy upfront lounge and plenty of dining.  The decor is industrial meets living room — the perfect combination of cool and comfort — with floating black banquettes scattered around the room and sexy, low lighting.   (Come spring, there will be plenty of outdoor seating in the courtyard, too!)  Enough about the space, let’s talk drinks.  These aren’t your average cocktails at all.  Beverage director (and master sommelier) Joe Campanale has devised a creative list...

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Table 8

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Cuisine: Contemporary American Vibe: Clubby chic Occasion: Group dinner, casual date, scene-y supper Don’t Miss: Rabbit sausage, scallops on wilted spinach, baby chicken Price: Appetizers, $9; entrees, $24; dessert, $9 Reservations: Highly recommended Phone: (212) 475-3400 Location: 25 Cooper Square, between Fifth and Sixth Sts.   On a busy night at Table 8, it’s easier to get a drink in the rest room than the dining room. Instead of handing out hand towels, the restroom attendant pours Prosecco. It’s not the best of times for diners or restaurants, but considering how hard it was to get a reservation, Table 8 seems to be doing just fine. The first time I ­tasted Govind Armstrong’s cooking was at a Mediterranean restaurant called Chadwick’s in Beverly Hills over five years ago. That’s where he first came up with the concept for Table...

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