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Restaurants in Tribeca

Bubby’s

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Tribeca Treats

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Floyd Cardoz’s White Street – First Bite

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

I’ve been a fan of Floyd Cardoz since the early Tabla days way back in 1998. And like many other foodies, I’m still mourning its closing. But that’s all history: Cardoz has recently resurfaced at White Street and it’s worth going out of your way for…

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Locanda Verde

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White Street

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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…

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Batard

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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…

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Distilled NY

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American Cut

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Distilled

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The Butterfly

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Brushstroke

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Los Americanos

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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…

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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…

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Nobu

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China Blue

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Q & A with Khe-Yo’s Soulayphet Schwader

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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.

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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.

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