Pages Navigation Menu
Categories Navigation Menu

Restaurants in Tribeca

White Street

Cuisine: | Featured in Uncategorized

Read More

Racines NY – Reviewed

Cuisine: | Featured in Hottest Newcomers, Restaurant, Reviews

The cool thing about living in New York is that chefs and restaurateurs from all over the world want to open up right here in Manhattan. Now you don’t have to go all the way to Paris to try the popular, market-driven wine bar & bistro, Racines, because they just opened a stateside outpost…

Read More

Batard

Cuisine: | Featured in Uncategorized

Read More

Batard – Reviewed

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

It’s always sad when a restaurant doesn’t work out. Restaurateurs put a lot of money into building out a restaurant in hopes that people will come and return often. But let’s be honest: Corton didn’t really work even when Paul Liebrandt was in the kitchen, so there was no love lost when he left for Brooklyn to launch The Elm. Which is exactly why Drew Nieporent smartly teamed up with John Winterman and chef Markus Glocker (Gordon Ramsay at The London) to transform what was refined, but a tad too serious into a warm, friendly neighborhood spot with good food and wine…

Read More

Distilled NY

Cuisine: | Featured in Uncategorized

Read More

American Cut

Cuisine: | Featured in Uncategorized

Read More

Distilled

Cuisine: | Featured in Uncategorized

Read More

The Butterfly

Cuisine: | Featured in Uncategorized

Read More

Brushstroke

Cuisine: | Featured in Uncategorized

Read More

Los Americanos

Cuisine: | Featured in Uncategorized

Read More

Telepan Local: First Bite

Cuisine: | Featured in First Bite, Restaurant, Reviews

Ever been to Telepan on the Upper West Side? If you have, you remember those pea green walls. Now, I’m a food girl (not a looks girl), but it was hard to get pass those oddly colored, downright distracting walls and focus on the terrific Greenmarket cooking. While it’s practically obligatory now, Bill Telepan actually was one of New York’s first chefs to isolate and extol the virtues of ingredients and seasons. His upmarket menu uptown bragged of Farm Eggs, Hen-Of-The-Woods Mushrooms, and Heritage Pork when everyone else was serving plain old pork and tomatoes all year round…

Read More

Q & A with Chef About Town Ryan Skeen

Cuisine: | Featured in Chef Q&A

Ryan Skeen’s reputation tends to precede him. While his talent has never been disputed, he’s publically ping-ponged between six different restaurants (including V, Resto, Irving Mill, Allen & Delancey, Fish Tag and Pera Soho), in just as many years. Which would make a particularly juicy but of industry gossip if the stories about his crash-and-burn departures from each were entirely true…

Read More

Nobu

Cuisine: | Featured in Uncategorized

Read More

China Blue

Cuisine: | Featured in Uncategorized

Read More

Q & A with Khe-Yo’s Soulayphet Schwader

Cuisine: | Featured in Chef Q&A

Southeast Asian food couldn’t be more popular in New York right now, from Kin Shop, Pig and Khao and Fatty ‘Cue in Manhattan, to Talde, Pok Pok Ny and Nightingale 9 in Brooklyn. But as familiar as we’ve become with spicy Thai Curries or Vietnamese Bun, you’d be hard-pressed to find a restaurant entirely focused on the cuisine of Laos. That’s where Soulayphet Schwader comes in. The AZT, BLT Steak and Umi Nom alum has just opened Khe-Yo, the city’s first fully Laotian restaurant, with the help of Iron Chef Marc Forgione, his longtime friend and collaborator.

Read More

Q & A with Atera’s Matthew Lightner

Cuisine: | Featured in Chef Q&A

For a chef so new to the New York dining scene, Matthew Lightner has made quite an impressive, East Coast debut. An alumni of L’Auberge in California, Mugaritz in Spain, and Noma in Denmark to name a few, Lightner launched his first New York venture, Atera, in March of last year. And in just a short time, the avant-garde, modern American eatery has already garnered two Michelin stars, a spot on Bon Appetit’s Best 50 New Restaurants list, and a 3-star review from The New York Times.

Read More

Q & A with Iron Chef Masaharu Morimoto

Cuisine: | Featured in Chef Q&A

Who doesn’t know the name Masaharu Morimoto? He was everyone’s favorite competitor on the original, Japanese cooking show, Iron Chef, and continues to be just as popular on its Food Network spinoff, Iron Chef America. Morimoto introduced the America to an entirely new brand of Asian fusion with his restaurant Morimoto (which currently has outposts in Philadelphia, Florida and NYC), dreaming up dishes like “Duck, Duck, Duck” — a trio of Peking-style duck leg, a duck egg, and a roast duck sandwich made with a foie gras-infused croissant — as well as Rock Shrimp Tempura, glazed in a sauce inspired by Buffalo Chicken Wings.

Read More

Q & A with Distilled’s Chef Shane Lyons

Cuisine: | Featured in Chef Q&A

Despite a six-year tenure as a child actor, it would have been a surprise if Shane Lyons had become anything but a chef. Both of his parents are industry vets, and began teaching him how to cook at three years old. He eventually enrolled in the C.I.A, his mother’s alma mater, and became the youngest ever graduate at the age of 18. And this led to various respectable kitchen stints… first as a private chef, and then at restaurants like Craft Bar, Café Boulud and Momofuku Noodle Bar. But it’s at the recently opened Distilled that Lyons has achieved his ultimate goal, to become an executive chef and owner of a bustling New York eatery.

Read More

Atera

Cuisine: | Featured in Best Of, Hottest Newcomers

Not since wd-50 has a NYC restaurant so aptly justified the use of molecular gastronomy in modern American cooking.  Executive Matthew...

Read More

Eat To Impress – Atera

Cuisine: | Featured in Best Of, Restaurant

Here at Restaurant Girl, we consider knowing how to select the perfect place for dinner an essential skill. Of course, picking the ultimate spot in a city so full of choices isn’t always easy – so whether you’re looking to get down and dirty with a plate of barbecue, need a romantic (but not too romantic!) place to take a first date, or just want to decompress after work with a good, stiff drink, we’ve got five ideal options for you.

Read More
12