Restaurants in Greenwich Village

The Fourth

Cuisine: | Featured in Uncategorized

Otto Enoteca Pizzeria

Cuisine: | Featured in Uncategorized

Taboonette

Cuisine: | Featured in Best Of, Sandwiches

Gotham Bar and Grill

Cuisine: | Featured in Uncategorized

Dish Spotting: A Progression of Uni Dishes at all’onda

Cuisine: Italian | Featured in Dish Spotting, Restaurant

Overseen by chef Chris Jaeckle and established restaurateur Chris Cannon (Michael White’s former business partner), all’onda has been breathlessly heralded as one of the biggest projected openings of the year, from the moment signage went up at the two-story space on East 13th Street. And indeed, while New York is hardly lacking in excellent Italian options, the crowds have descended thick and fast upon the recently opened restaurant…

Dish Spotting: Pop’s of Brooklyn’s Texas Sr. Burger

Cuisine: American | Featured in Dish Spotting

Normally, wandering around NYC in search of a great meal with no concrete plan doesn’t end well. If you manage to come across a place with a decent menu that will seat you without a reservation, chances are it won’t be long before you realize why the joint wasn’t exactly packed. But, once in a while you might come across a gem that not only accommodates your poor planning, but also becomes one of your new favorites. And that’s exactly what happened when we stumbled into Pop’s of Brooklyn this past weekend in search of a quick burger and beer.

Carbone

Cuisine: Italian | Featured in Hottest Newcomers

Rarely do you come across a buzzy, new restaurant that peddles in Veal Parmesan, Linguine with Clams, and Lobster Fra Diavolo. It sounds almost like a contradiction in terms, but Mario Carbone and Rich Torrisi have made an art of Red Sauce Italian, and by doing so, have made Italian-American cooking hot. It all started with Torrisi Italian Specialties, which by day, was nothing more than a sandwich shop, albeit an excellent one, wheeling and dealing in Eggplant Parm, Heroes, Lasagna and the like. Come nighttime, this Soho shop morphed into a restaurant with one of the most exciting (and affordable) tasting menus in the city. Then came the more casual Parm and their newest venture, Carbone, is like something straight out of Little Italy… only with much better food. I used to love going to Little Italy with my parents when I was young. My brother, sister and I would pile into the car and travel into the city from our home in New Jersey all in the name of Veal Parmesan, Shrimp Francese, Gnocchi and Rainbow Cookies. We’d end the evening at Ferraro’s for espresso and scoops of gelati. When I moved into the city post-college, I returned to Little Italy for dinner, but the neighborhood seemed to be shrinking and the restaurants sadly deteriorating.

Carbone – Reviewed

Cuisine: | Featured in Restaurant, Reviews

There’s just something about a “red sauce” joint that feeds the soul more than any kind of restaurant imaginable. I love going out to dinner and trying new restaurants (after all, I am a restaurant girl), but that often involves concepts that are a modern twist on a classic, like Modern Mexican, a fusion of two (or more) cuisines, or a purely Greenmarket play of seasonal, local eats. Rarely do you come across a buzzy, new restaurant that peddles in Veal Parmesan, Linguine with Clams, and Lobster Fra Diavolo. It sounds almost like a contradiction in terms, but Mario Carbone and Rich Torrisi have made an art of Red Sauce Italian, and by doing so, have made Italian-American cooking hot.

Louro

Cuisine: American | Featured in Hottest Newcomers

More people should be talking about Louro in the West Village.  It opened in a space that was once home to Lowcountry, and before that Bar Blanc, which opened was ultimately a bust, too.  But the past is the past and the space now looks less flashy.  There are white-washed brick walls, cushy, curved banquettes along one wall and tables with burgundy leather seating along the other with mirrored paneling hanging overhead.   Louro seems more like a neighborhood restaurant than the “hip, new place to eat,” but believe me, Louro is the place to eat right now.  It’s not hip per se, but it is warm and cozy, and the staff’s passion for the restaurant is infectious. More importantly, the food is exciting.  The chef, David Santos, worked at Bouley and Per Se before launching a secret and wildly popular supper club, called Um Segredo, out of his very own apartment...

El Toro Blanco – Reviewed

Cuisine: Mexican | Featured in First Bite, Reviews, What I'm Loving

I know it’s cliche to say, but good Mexican really is hard to find in New York.  I’m not saying there aren’t good dishes or a few good restaurants scattered about the boroughs.  There are… a few, but it’s hard to find a joint that can master a proper margarita, tamale, and mole.  That’s a whole other level and plenty of places don’t even offer tamales or a cactus salad (I love a good ensalada de nopalitos).  Instead, they stick to what I call “mass Mexican,” like burritos, quesadillas and tacos.   Then, there’s the other side of the spectrum, like Tehuitzingo Mexican Deli.  This grungy, Hell’s Kitchen spot makes hyper authentic sopes topped with goat’s meat (barbacoa), huitlacoche quesadilas and killer tacos el pastor.  But they don’t have a liquor license or much in the way of seating and...

François Payard Bakery

Cuisine: | Featured in Uncategorized

Bar Pitti

Cuisine: Italian | Featured in RG's Favorites

This West Village Italian restaurant is so confident in its cooking and appeal that it doesn’t feel the need for a website. Why should it? It’s always packed with locals, tourists, and celebrities alike who happily come to sit on green plastic chairs along the sidewalk in the warmer months. They’re not reinventing the wheel, but they do traditional dishes like eggplant parmigiana, veal meatballs and veal milanese.