Restaurants in East Village
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First Bite of Italian Revamp – Contrada
Calliope in the East Village was quite well liked; earning high praise from the New Yorker, as well as a starred review from Pete Wells in the New York Times. And yet, it ended up closing after only two years. Fortunately, all is not lost at the gorgeous corner space on East 4th Street, which was quickly transformed into the sunny Italian-bent Contrada…
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Shuko – Review
The thing about Shuko is that it’s strangely not easy to find online. If you google this new, sushi joint in the East Village, a fashion site by the name of Shuku New York comes up for the bulk of the first page, which makes you wonder exactly how it ever became the hottest restaurant in town. And the fact that they have just 20 precious seats along the sushi bar (and a few tables for two) doesn’t help matters much…
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Restaurant Spotting: Bara
The East Village is arguably New York’s top dining destination right now, with more than its share of noteworthy newcomers (Tuome, Huertas, King Bee, GG’s, Bowery Meat Company, Root and Bone, & Empellon al Pastor), and just as many seminal institutions, like Russ & Daughters, Prune, & Momofuku Noodle Bar. But the restaurant we’re most excited about hasn’t made anyone’s “hot” list yet, which means you can actually still snag a prime time table…
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King Bee Brings Acadia to the East Village
New York’s dining scene is such that it’s simply not enough to advertise yourself as an Italian, Mexican or Thai restaurant nowadays. Instead, we’ve got Venetian, Oaxacan and Isaan eateries, which plumb the hyper-regional fare of countries and cities from around the world…
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Root & Bone Redefines Southern Comfort in Alphabet City
For a long time now, 200 East Third Street, has been home to some of the city’s best southern comfort fare. But for a good 15 of those years, the plates piled high with fried chicken came courtesy of Mama’s Food Shop, which was forced to shutter in 2012. Less than two years later, and the heady scent of pork fat is wafting through the windows once again, but this time, it’s via the building’s newest tenants, Root & Bone…
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Marco Canora’s Brodo is Good for What Ails You
Even New York’s most celebrated chefs are getting into the fast-casual game. All’onda’s Chris Jaeckle has a takeaway sushi spot. George Mendes specializes in sardines at his Madison Square Eats stand. And now, Marco Canora, the award-winning chef and owner of Hearth & Terroir, has joined the fast food fray, erecting a makeshift takeout window…
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Q & A with Il Buco Alimentari’s Head Baker Kamel Saci
If pastry chefs tend to get less widespread attention than savory chefs, artisan bread bakers generally receive even less. But why should they? After all, bread is one of humanity’s oldest foods (having been around since the dawn of agriculture), and was famously referred to in the Bible as “the staff of life.” So if you stop to think about it, it’s a noble pursuit to devote your career to churning out the tastiest loaves imaginable, and Kamel Saci, the Head Bread Baker at Il Buco Alimentari in the East Village, makes some of the very best…
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Tuome – Review
I wasn’t expecting to stumble on such a buzzy vibe at East Village newcomer, Tuome, on such a rainy night. Chinese fusion — oh how I hate the F word — isn’t exactly in fashion. In fact, most people are wary of any fusion at all. (The mere mention often makes people cringe!) And yet, there I was filing into a packed dining room, filled with the energy of eager eaters, nibbling away on a hybrid of Chinese and New American cooking…
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Q & A with Tuome’s Thomas Chen
Chinese food is definitely having a moment right now, and we’re not talking about Lo Mein and Fried Rice. Young chefs like Thomas Chen — an Eleven Madison Park vet who just opened his first restaurant, Tuome, in the East Village — are putting a fresh, contemporary face on the cuisine, using top-notch ingredients and refined techniques in order to finally take Chinese fare to the next level…
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