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Restaurants in West Village

Bar Bolonat

Cuisine: | Featured in Uncategorized

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Q & A with Mas (farmhouse) & Almanac’s Galen Zamarra

Cuisine: , | Featured in Chef Q&A

Although highly respected in the industry, Galen Zamarra doesn’t make the news often. Ever since winning the James Beard Award for “Rising Star” at Bouley early on in his career, he’s essentially kept his nose to the grindstone. Until now that is, with the opening of his super seasonal, new eatery, Almanac…

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Lederhosen NYC

Cuisine: | Featured in Uncategorized

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Hamilton’s Soda Fountain and Luncheonette

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Claudette

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Blenheim

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Duck, Duck, Good at Decoy

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

RedFarm has been a fancified Chinese food fixture in the West Village for years now, beloved for owner Ed Schoenfeld, his famous charm & chef Joe Ng, maker of supremely delicate PacMan Dumplings. But over the last months, the restaurant’s undergone a flurry of change, including a swanky cocktail lounge and modern Peking Duck house called Decoy…

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Mas (la grillade)

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Sotto 13

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Louro

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A Delicious Spin on the Classic Croque Monsieur

Cuisine: | Featured in Ethnic Eats

Is there any sandwich more classically French than the Croque Monsieur? The simple, yet oh-so-satisfying layered masterpiece of Gruyere (or Emmental), ham, and French bread fried in butter has been satiating hungry Parisians for just over a hundred years. Luckily for us New Yorkers, we only have to go as far as the West Village to find one of the best croques this side of the Atlantic…

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Louro’s Nossa Mesa Supper Club

Cuisine: | Featured in Eating Events, Restaurant

After six straight nights of dinner service (and a double-header on Sunday, for brunch), you’d think that Louro’s Dave Santos would be all too eager to shut down the restaurant on Mondays. And yet, the chefs “day off” is undoubtedly one of his busiest, as he swaps out Louro’s modern Portuguese menu for a banquet well befitting the “Game of Thrones,” cast, say, or an Italian spread a la “The Sopranos…”

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El Toro Blanco

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Empellon Taqueria

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Telepan Local

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Q & A with Sotto 13′s Executive Chef Ed Cotton

Cuisine: | Featured in Chef Q&A

If you’re a Top Chef obsessive, it’s hard to chat with finalist Ed Cotton without eventually working the conversation around to his Season 7 flirtation with fellow cheftestant Tiffany, or if he still thinks that Alex stole his pea puree. But if you’ve been following his career since the show, it also seems a bit silly to dwell on his T.V stint for too long, because the unassuming, nose-to-the-grindstone chef is anything but a wannabe celebrity…

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Rosemary’s

Cuisine: | Featured in Uncategorized

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Margaux

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Q & A with The Clam’s Mike Price

Cuisine: | Featured in Chef Q&A

Mike Price is giving Clams their day so to speak. Price and co-owner Joey Campanaro just recently opened New York’s very first, clam-centric eatery in the West Village. But don’t even think about calling The Clam — a shellfish-centric restaurant recently opened by Market Table’s Mike Price & Joey Campanaro — a seafood shack. In theory, it may seem to have a lot in common with West Village neighbors, like Pearl Oyster Bar and Mary’s Fish Camp, but Price insists the only unifying factor between the three is a love of seafood…

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Fatty ‘Cue

Cuisine: | Featured in Best Of

Fatty ‘Cue has a smoker and they’re not afraid to use it. Whether they’re cooking scallops, chicken, or beef brisket, almost everything on the menu is touched by the smoker. Even one of the cocktails gets the smoke bath treatment: the “Smokin’ Bone.”

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