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Restaurants in East Village

Root & Bone

Cuisine: | Featured in Uncategorized

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Please Pass the Pintxos at Huertas

Cuisine: | Featured in First Bite, Restaurant

Tapas have been trending in a major way for some time now, making “shareable small bites” a fixture on menus all over New York, no matter the cuisine. But Huertas, a new Basque restaurant in the East Village, goes straight to the source of the craze, focusing on the diminutive Spanish snacks known as pintxos…

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Dirt Candy

Cuisine: | Featured in Uncategorized

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Golden Cadillac

Cuisine: | Featured in Uncategorized

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Q & A with Momofuku Milk Bar’s Christina Tosi

Cuisine: | Featured in Chef Q&A

It takes more to become a James Beard award winner (and one of the nation’s best known pastry chefs), than just pedestrian red velvet cupcakes and ho-hum chocolate chips. In fact, well before Dominique Ansel’s Cronut had taken New York by storm, Momofuku Milk Bar’s Christina Tosi had already introduced her own series of game-changing sweets to the culinary canon, like Cereal Milk, Compost Cookies and Crack Pie…

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The Black Ant

Cuisine: | Featured in Uncategorized

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Get Your Caffeine Fix with Yerba Mate

Cuisine: | Featured in Ethnic Eats

Looking for a jitter-free alternative to your daily cup(s) of coffee? Try mate, a tea-like beverage made from the leaves of the South American holly plant yerba mate. This national drink of Uruguay and Argentina is loved for the clean energy boost it provides…

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Joe and Misses Doe

Cuisine: | Featured in Uncategorized

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Try This: Slovak Dumplings, Two Ways

Cuisine: | Featured in Ethnic Eats

You may be familiar with spaetzle, the Central European egg dumpling found on menus at popular New York Austrian restaurants like Edi & the Wolf and Blaue Gans, but does the name halusky ring a bell? Restaurant Girl samples this lesser-known Slovak cousin to spaetzle at East Village eatery Korzo Haus.

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Whiskey Stones from Broadway Panhandler

Cuisine: | Featured in Best Of, Holiday Eats

Any true liquor connoisseur will tell you that the worst thing you could do to a glass of Chivas Regal is water it down with a fistful of...

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Alphabet City’s Most Authentic Mexican Street Food

Cuisine: | Featured in Ethnic Eats

We’re a tad preoccupied with Latin American eats this week and thanks to hip cantinas like Empellon Cocina and Toloache, the modern taco has been elevated to gourmet status. But let’s not forget its humble beginnings as a Mexican street food staple. Much like the ubiquitous New York pretzel stands, vendors selling tacos and other antojitos (snack foods) pepper city corners and roadsides all over Mexico, their most popular offering arguably being the taco. Hungry foodies craving a truly authentic, no-frills taco will find just that at Zaragoza Mexican Deli & Grocer in the East Village…

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Momofuku Milk Bar

Cuisine: | Featured in Best Of, Sandwiches

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Narcissa – Reviewed

Cuisine: | Featured in Hottest Newcomers, Restaurant, Reviews

I don’t know about you, but I’ve been waiting for John Fraser to open another restaurant for six years now. Fraser first solo debut, Dovetail, opened at the tail end of 2007 to pretty sparkling reviews (aside from some pokes at the dull decor, myself included). In fact, many called Fraser a pioneer, one of the first pedigreed, young toques to trailblaze his way to the once sleepy Upper West Side, where so many have followed suit over the years. But he’s finally and smartly taken his talents downtown to the funky East Village to take a stab at a somewhat haunted space in André Balazs’ Standard Hotel…

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Duck’s Eatery

Cuisine: | Featured in Uncategorized

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Hearth

Cuisine: | Featured in Uncategorized

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Sochi’s Killer Cheese Bread

Cuisine: | Featured in Ethnic Eats

Are you as obsessed with the Olympics as I am? Beautiful mountain scenery, cute athletes, stray puppy adoptions—what’s not to love? A month ago most of us would have been hard-pressed to pinpoint Sochi’s whereabouts on a map of Russia. Now you can get its killer cheese bread at the East Village’s tasty newcomer, Oda House…

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Narcissa

Cuisine: | Featured in Uncategorized

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Han Dynasty

Cuisine: | Featured in Uncategorized

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Empellon Cocina

Cuisine: | Featured in Uncategorized

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Q & A with Joe & Misses Doe’s Joe Dobias

Cuisine: | Featured in Chef Q&A

While there’s something innately comforting about the well established or tried-and-true, lets face it, everyone is always looking for the next big thing. That’s what makes the two-month-old Joe & Misses Doe so uniquely appealing… while it’s been assembled entirely from scratch (including the name and menu), it’s also wholly familiar, a 2.0 version of the popular five-year-old restaurant, JoeDoe.

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