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Restaurants in East Village

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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Q & A with New York Sushi Ko’s John Daley

Cuisine: | Featured in Chef Q&A

New York Sushi Ko’s John Daley doesn’t exactly fit the expected mold of Sushi Chef. His bare arms are covered by a riot of tattoos, with the words “FISH” and “RICE” emblazoned across his knuckles. He plays reggae music over the restaurant’s sound system, and is known for muttering expletives (sometimes playfully, sometimes not) at his sous chefs. Oh, and he’s caucasian.

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Dish Spotting: Alder’s Rye & Pastrami Pasta

Cuisine: | Featured in Dish Spotting

If you know anything about Wylie Dufresne and his original Lower East Side restaurant, wd-50, it’s hard not to enter his newest spot, Alder, with certain pre-conceived notions. But in reality, the two-month-old Alder represents a more sedate side of the chef, without being too buttoned up or self-serious. It starts with the restaurant’s back-to-nature name (Alder is a type of birch tree), which is also reflected in the rustic, rough-hewn décor… think ceilings made of reclaimed wood slates from a farmhouse in upstate New York. And while, like at wd-50, innocuously named dishes can yield unexpected surprises, none of the dishes at Alder are overwrought, overthought, or off-puttingly jokey or tricky.

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Q & A with Alder’s Jon Bignelli

Cuisine: | Featured in Chef Q&A, Chef Q&A Recipes

wd-50, Wylie Dufresne’s seminal, molecular gastronomy-loving eatery, is closely associated with all sorts of madcap, culinary experiments. After all, signature dishes include deconstructed Eggs Benedict with english muffin crumb-coated fried hollandaise, and Pizza “pebbles” made from a variety of dehydrated, tomato and parmesan flavored powders. So what can patrons expect from his new East Village restaurant, Alder? According to executive chef and wd-50 alum, Jon Bignelli, he and Dufresne have taken a decidedly more traditional (but no less fun and creative) approach to food.

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The Smith’s Cheddar Tomato Soup

Cuisine: | Featured in Best Of

The Smith ​is known for its bar snacks, especially the Potato Chips with Blue Cheese Fondu, and hearty comfort food, like the Crispy Fried Calamari and Chicken Pot Pie. But when there’s a chill in the air and we’re looking for a dish to warm us up, we usually opt for their Roasted Tomato Soup.

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Ippudo’s Spicy Pork Ramen

Cuisine: | Featured in Best Of

In Japan,Ippudo is a dime a dozen. But in New York, this Japanese brasserie is a rare gem. It boasts some of the most innovative ramen dishes in the city, with a dinner menu featuring six different types of ramen bowls with seven varieties of toppings. With lines out the door almost every night, it’s no surprise that their ramen is some of the best in all of Manhattan.

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Empellón Cocina

Cuisine: | Featured in Best Of, Hottest Newcomers

After exhibiting a few growing pains at his often hit-or-miss gourmet taco shop, Empellón Taqueria, former pastry chef Alex Stupak...

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