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Restaurants in West Village

Telepan Local

Cuisine: | Featured in Uncategorized

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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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The Clam

Cuisine: | Featured in Uncategorized

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The Clam – Reviewed

Cuisine: | Featured in Hottest Newcomers, Restaurant, Reviews

There’s nothing worse than a great, new neighborhood restaurant that opens in someone else’s neighborhood. That always happens to me. And it happened again just two weeks ago when The Clam quietly flung open its doors in the West Village (right near another great newcomer, Piora). They had me at a Parker House roll, individually baked for every diner, warm, pillowy & fresh from the oven welcome. If you had any doubts about what’s on the menu exactly, chowder’s muse is indeed the inspiration…

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RedFarm

Cuisine: | Featured in Uncategorized

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Restaurant Letdowns: Pagani & Villard

Cuisine: , | Featured in Reviews

If you’re a foodie, there’s nothing more exciting than discovering a great, new restaurant. And there’s nothing worse than wasting an evening at a mediocre or awful, new eatery, especially if you’ve dragged a group of friends along with you. Something about it being “new” makes it all the more depressing when hopes of a potentially fantastic find are dashed and calories wasted. But the truth is it happens all the time…

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Sokerbit

Cuisine: | Featured in Best Of, Holiday Eats

Nordic cuisine has become one of the hottest and most pervasive trends on New York’s food scene, so it’s hardly a surprise that the...

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Q & A with Piora’s Chris Cipollone & Simon Kim

Cuisine: | Featured in Chef Q&A, Restaurant

There’s no shortage of restaurants serving fusion fare nowadays. Chinese-Mexican. Jewish-Japanese. French-Scandinavian. But Korean-Italian? That’s a new one, even for New York. “Our approach is simple… to cook and serve who we are,” said Simon Kim, owner of the exciting new West Village eatery, Piora. “We have two different heritages, Italian and Korean, so it was a natural process to marry our two cuisines.”

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Piora – Reviewed

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

It ain’t often a chef comes out of nowhere and knocks your socks off. But when it happens, it reminds you exactly why you love eating out in the first place. I didn’t expect to find chicken skin crumbled over an appetizer of Scallops and Corn (the last of the season) at Piora, a new restaurant in the West Village. The scallops are pan-seared and plated over corn kernels, chanterelles, and an aerated corn puree, a sweet, ethereal last glimpse of summer. But I digress from the chicken skin. It’s laced with fennel pollen and crumbled over the dish, lending an umami-like depth to an otherwise, delicate scallop and corn combination. Lest I forget the black and white sesame seeds sprinkled over the top for nuttiness. One bite and you realize something exciting is going on in the kitchen…

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Q & A with RedFarm’s Ed Schoenfeld

Cuisine: | Featured in Chef Q&A

How does a local, Brooklyn boy, and a Jewish one at that, become a Chinese food expert? Add successful restaurateur and ask the incomparable Ed Schoenfeld, who is currently orchestrating the build out of three exciting restaurants alongside partner, Zach Chodorow. There’s the under-renovations RedFarm in the West Village, his top-rated, modern Chinese eatery that’s expanding to meet a growing demand. There’s Decoy, a Peking Duck spot and cocktail lounge just downstairs, currently operating as a 28-day, pop-up Steakhouse. And then, there’s the spacious new RedFarm on the Upper West Side, which will serve restaurant signatures, like Pastrami Egg Rolls and sculptural Chicken Salad, although Chef Joe Ng’s famous Pac-Man Dumplings will probably be replaced by a new, Hello Kitty version. “The way things have worked out, fortunately or unfortunately, is that everything is coming down at the same time,” Schoenfeld shrugs. “Red Farm UWS took longer and Decoy is coming together quicker, so we’re just rolling with the punches.”

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Q & A with Louro’s Chef David Santos

Cuisine: | Featured in Chef Q&A

There are some chefs that would much prefer to hole up in the kitchen with their sauces than interact with their customers. And that’s cool… it’s just not David Santos. On the contrary, the gregarious, heart on his sleeve chef is the kind of guy who invites patrons (and strangers at that!) into his home for supper club meals. Now, you can get a taste of Santos’s cooking, a unique mix of Portuguese, American and other globally inspired cuisines in one.

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The Marrow – Reviewed

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

There is marrow on the menu at Harold Dieterle’s new West Village eatery, of course. It comes roasted and topped with sea urchin, teeny nibbles of fried potatoes, a few wisps of baby celery greens, and a drizzle of meyer lemon aioli. Looking for a light bite? Consider eating elsewhere. But if you’re looking for some heart-warming (or stopping) cooking to cozy up to this winter, The Marrow has quite a few terrific options.

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The Marrow

Cuisine: , | Featured in Hottest Newcomers

There is Marrow on the menu at Harold Dieterle’s new West Village eatery, of course.  It comes roasted and topped with sea urchin,...

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Mas Farmhouse

Cuisine: | Featured in Best Of

Sure, going out to dinner might not be the most original idea, but eating is our favorite pastime and you never know what you’ll...

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Perilla’s Farro Risotto

Cuisine: | Featured in Best Of, Winter Eats

This neighborhood spot from Harold Dieterle, Top Chef Winner Season 1, has plenty in the way of whole grain options, from wheat berries...

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Louro – Reviewed

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

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. (Ironically, Bar Blanc’s chef, Cesar Ramirez, went on to open one of the hardest reservations in town better known as Brooklyn Fare.) But the past is the past and the space now looks less flashy.

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