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Restaurants in Tribeca

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

Cuisine: | Featured in Uncategorized

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China Blue

Cuisine: | Featured in Uncategorized

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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.

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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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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.

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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.

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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...

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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.

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Bubby’s Sour Cherry Pie

Cuisine: | Featured in Best Of, Dessert

Stuffed to the brim with four pounds of sour Michigan cherries and flavored with a hint of almond and lemon, just thinking about a slice of this could bring a smile to anyone’s face, but particularly to those cherry pie connoisseurs.

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Locanda Verde

Cuisine: | Featured in RG's Favorites

Every neighborhood should have an Italian spot as good and as cozy as Locanda Verde. The kitchen’s packing star power with Chef Andrew Carmellini (Cafe Boulud, A Voce) on savory, Karen DeMasco (Gramercy Tavern & Craft) on sweets and Josh Nadel (Cru) on beverage. The perfect mix of creative, yet comforting cooking, the menu is studded with winners, like fire-roasted garlic chicken, roasted sea scallops with spring peas and almond gazpacho, and pappardelle with lamb bolognese. Start with the blue crab crostini and the ricotto crostini, which are both excellent and save room for DeMasco’s innovative gelati, budino, and seasonal tarts. What to drink with it?

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Locanda Verde

Cuisine: | Featured in Reviews

Cuisine: Italian Vibe: Buzzing trattoria Occasion: Group dinner, casual date, night out Don’t Miss: Blue crab crostino; fettuccine...

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Bubby’s

Cuisine: | Featured in Reviews

Cuisine: American comfort food Vibe: Country chic diner Occasion: Late night munchies; neighborhood bites; after-work hangout Don’t...

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Macao Trading Company

Cuisine: | Featured in Reviews

311 Church St., near Walker St. (212) 431-8750 Seven days, 5 p.m.-4 a.m.; CUISINE Global fusion; VIBE Exotic speakeasy; OCCASION Swanky...

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Secession

Cuisine: | Featured in Reviews

Dinner as improvisation at Bouley’s Secession 30 Hudson St., near Duane St., (212) 791-3771 Mon.-Thur., 5 p.m.-10 p.m.; Fri.-Sat., 5...

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Matsugen

Cuisine: | Featured in Reviews

Paradise found in a bowl of soba noodles. 241 Church St., at Leonard St. (212) 925-0202 Tues.-Sun., 5:30 p.m.-midnight; Fri. & Sat.,...

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Forge

Cuisine: | Featured in Reviews

134 Reade St., between Hudson & Greenwich Aves. (212) 941-9401 Tue.-Sun., 5 p.m.-11 p.m. CUISINE Modern American VIBE Wintry Tribeca...

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Ago

Cuisine: | Featured in Reviews

New York gets a hollow replica of the original Ago. 377 Greenwich St., at N. Moore St., (212) 925-3797 Dinner, Sun.-Thurs., 5:30 p.m.-11...

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Greenwich SteakNBurger Opens in Tribeca

Cuisine: | Featured in Gourmet Gossip

Owner Stephen LoCastro has transformed what was formerly Tribeca Studio Deli into Greenwich SteakNBurger.  Don’t be deceived by the...

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