Restaurants in East Village
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Uniquely Updated Jewish Deli Fare at Harry & Ida’s
If the critically-lauded Harry & Ida’s is any indication, classic Jewish deli fare is ripe for reinvention, with pastrami topped with rounds of buttermilk-fermented cucumber, dried into jerky, or transformed into juicy, shitake mayo-slicked hot dogs…
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Truly Innovative Thai Food at Ngam
Thai restaurants tend to fall into two camps — there’s highly Americanized spots, and resolvedly authentic eateries, featuring searingly spicy chili peppers and potentially challenging proteins. But Ngam in the East Village takes a playful and tasty approach, injecting complex, regional Thai dishes with a bit of American cheek…
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Restaurant Spotting: Superiority Complex
If you thought the mayhem surrounding Fuku was insane — in the form of up-to-the-minute reports on lines wrapping around 1st Ave. — it can’t hold a candle to the commotion surrounding Superiority Burger and its killer veggie burgers…
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Timna Takes Israeli Cuisine to the Next Level
From Thai and Korean to Filipino and Chinese, Asian cuisine of all sorts has been trending hard for years now. But we predict that in 2016, we’re going to see Israeli fare get lots and lots of love. Just think about the popularity of places like Balaboosta and Breads Bakery, the burgeoning shakshuka craze, the prevalence of harissa, and most especially, brand new restaurants like Timna…
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The Box Kite Team is Flying High at Bruno
If the duo behind Box Kite — the acclaimed tasting room situated in a St. Marks Street coffee shop — could work culinary magic in a 300-square foot space, it’s little surprise that they’ve achieved super-sized success at their newest venture, Bruno…
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Step Up to Huertas’ High-End Hot Dog Window
Hot dogs are probably the last thing you’d expect to find on the menu at Huertas; a Basque-inspired cider bar and tapas hotspot, which took the East Village by storm with its convivial, family-style feasts and elegant, passed pintxos last year. But in a playful stroke of seasonal genius, the team decided to institute a summer-long, weekends-only hot dog takeout window, which kicked off mid June and will continue to run until Labor Day…
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Beyond Goya: Miscelanea Brings Artisanal Mexican Groceries to the East Village
We’ve asserted numerous times that New York’s multi-ethnic food scene is entirely unparalleled — and that’s in no way limited to restaurants. There are countless grocery stores around the city that make internationally inspired cooking a breeze, including Miscelanea, a welcome Mexican addition to the East Village…
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Raising a Glass to In Vino in the East Village
There may be a high intimidation factor when it comes to wine, but the vibe couldn’t be any more relaxed at In Vino in the East Village. In fact, you’ll generally find owner and head oenophile, Keith Beavers, working the room in a Star Wars or Ween t-shirt (he originally moved from Syracuse to Manhattan in hopes of becoming a rock star)…
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Restaurant Spotting: Tito King’s Kitchen
East Village stalwart, Jimmy’s No. 43, has long been about more than great beer — although with up to 50 hard-to-find bottles and 14 unique drafts on tap, it certainly has that, too. But owner Jimmy Carbone is equally devoted to food, whether he’s hosting an annual Cassoulet Cook-off, or welcoming in edible pop-ups, such as Revolving Dansk & their Danish-style hot dogs. Which is why he recently joined forces with King Phojanakong, the talented chef/owner of Kuma Inn and Umi Nom, to create a permanent, in-house eatery dubbed Tito King’s Kitchen — effectively making Jimmy’s No. 43 a full-on, 7-day-a-week dining destination…
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Oiji Proves Upscale Korean Fare is More Than Just a Passing Fad
Korean food has definitely been on in exciting upswing in New York in the last few years, from the totally modern tapas at Hooni Kim’s Danji, to the fast-casual Kimchi Ramen at Esther Choi’s Mokbar. And with the newest entrant, Oiji in the East Village, it’s clear that interest in elevating the sweet and spicy cuisine is more than just a passing fad…
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Q & A with Prune’s Gabrielle Hamilton
If you’ve yet to read Gabrille Hamilton’s James Beard Award-winning memoir, Blood, Bones and Butter, you might be surprised to hear her refer to herself as a “reluctant” chef. After all, the owner of the long-running, much admired Prune (where it’s still nearly impossible to get a table, and for which she’s also snagged a highly coveted Beard award), is regularly upheld as being one of New York’s greatest culinary talents…
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Meet Virginia’s : An East Village Winner from a Chicago-Based Crew
Chicago may be considered one of the next great food cities, but it recently lost a bunch of talent to New York. The co-owners of Virginia’s, which recently opened in the East Village, first met while working at Charlie Trotter’s (chef Christian Ramos went on to become sous chef at Per Se, and Reed Adelson moved to Locanda Verde)…
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