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Restaurants in East Village

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Restaurant Spotting: Bara

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

The East Village is arguably New York’s top dining destination right now, with more than its share of noteworthy newcomers (Tuome, Huertas, King Bee, GG’s, Bowery Meat Company, Root and Bone, & Empellon al Pastor), and just as many seminal institutions, like Russ & Daughters, Prune, & Momofuku Noodle Bar. But the restaurant we’re most excited about hasn’t made anyone’s “hot” list yet, which means you can actually still snag a prime time table…

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King Bee Brings Acadia to the East Village

Cuisine: | Featured in First Bite, Restaurant Spotting

New York’s dining scene is such that it’s simply not enough to advertise yourself as an Italian, Mexican or Thai restaurant nowadays. Instead, we’ve got Venetian, Oaxacan and Isaan eateries, which plumb the hyper-regional fare of countries and cities from around the world…

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Boilermaker

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Dojo Izakaya

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Bowery Meat Company

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Tuome

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Alder

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Root & Bone Redefines Southern Comfort in Alphabet City

Cuisine: | Featured in Restaurant Spotting

For a long time now, 200 East Third Street, has been home to some of the city’s best southern comfort fare. But for a good 15 of those years, the plates piled high with fried chicken came courtesy of Mama’s Food Shop, which was forced to shutter in 2012. Less than two years later, and the heady scent of pork fat is wafting through the windows once again, but this time, it’s via the building’s newest tenants, Root & Bone…

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Mighty Quinn’s Barbeque

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Marco Canora’s Brodo is Good for What Ails You

Cuisine: | Featured in Soups

Even New York’s most celebrated chefs are getting into the fast-casual game. All’onda’s Chris Jaeckle has a takeaway sushi spot. George Mendes specializes in sardines at his Madison Square Eats stand. And now, Marco Canora, the award-winning chef and owner of Hearth & Terroir, has joined the fast food fray, erecting a makeshift takeout window…

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Q & A with Il Buco Alimentari’s Head Baker Kamel Saci

Cuisine: | Featured in Chef Q&A

If pastry chefs tend to get less widespread attention than savory chefs, artisan bread bakers generally receive even less. But why should they? After all, bread is one of humanity’s oldest foods (having been around since the dawn of agriculture), and was famously referred to in the Bible as “the staff of life.” So if you stop to think about it, it’s a noble pursuit to devote your career to churning out the tastiest loaves imaginable, and Kamel Saci, the Head Bread Baker at Il Buco Alimentari in the East Village, makes some of the very best…

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Feast

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Tuome – Review

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

I wasn’t expecting to stumble on such a buzzy vibe at East Village newcomer, Tuome, on such a rainy night. Chinese fusion — oh how I hate the F word — isn’t exactly in fashion. In fact, most people are wary of any fusion at all. (The mere mention often makes people cringe!) And yet, there I was filing into a packed dining room, filled with the energy of eager eaters, nibbling away on a hybrid of Chinese and New American cooking…

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Q & A with Tuome’s Thomas Chen

Cuisine: | Featured in Chef Q&A

Chinese food is definitely having a moment right now, and we’re not talking about Lo Mein and Fried Rice. Young chefs like Thomas Chen — an Eleven Madison Park vet who just opened his first restaurant, Tuome, in the East Village — are putting a fresh, contemporary face on the cuisine, using top-notch ingredients and refined techniques in order to finally take Chinese fare to the next level…

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Porsena

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GG’s

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Il Buco Alimentari e Vineria

Cuisine: | Featured in Best Of

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Zucker Bakery

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The Third Man

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Maharlika

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