Restaurants in East Village
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Please Pass the Pintxos at Huertas
Tapas have been trending in a major way for some time now, making “shareable small bites” a fixture on menus all over New York, no matter the cuisine. But Huertas, a new Basque restaurant in the East Village, goes straight to the source of the craze, focusing on the diminutive Spanish snacks known as pintxos…
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Q & A with Momofuku Milk Bar’s Christina Tosi
It takes more to become a James Beard award winner (and one of the nation’s best known pastry chefs), than just pedestrian red velvet cupcakes and ho-hum chocolate chips. In fact, well before Dominique Ansel’s Cronut had taken New York by storm, Momofuku Milk Bar’s Christina Tosi had already introduced her own series of game-changing sweets to the culinary canon, like Cereal Milk, Compost Cookies and Crack Pie…
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Get Your Caffeine Fix with Yerba Mate
Looking for a jitter-free alternative to your daily cup(s) of coffee? Try mate, a tea-like beverage made from the leaves of the South American holly plant yerba mate. This national drink of Uruguay and Argentina is loved for the clean energy boost it provides…
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Try This: Slovak Dumplings, Two Ways
You may be familiar with spaetzle, the Central European egg dumpling found on menus at popular New York Austrian restaurants like Edi & the Wolf and Blaue Gans, but does the name halusky ring a bell? Restaurant Girl samples this lesser-known Slovak cousin to spaetzle at East Village eatery Korzo Haus.
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Whiskey Stones from Broadway Panhandler
Any true liquor connoisseur will tell you that the worst thing you could do to a glass of Chivas Regal is water it down with a fistful of melting ice cubes, making these Whiskey Stones the perfect gift for anyone that insists on ordering their spirits on the rocks. Just pop them in the freezer and drop them in your drink – it will stay well chilled (and undiluted) for 30 minutes or more. We’ll raise a glass to...
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Alphabet City’s Most Authentic Mexican Street Food
We’re a tad preoccupied with Latin American eats this week and thanks to hip cantinas like Empellon Cocina and Toloache, the modern taco has been elevated to gourmet status. But let’s not forget its humble beginnings as a Mexican street food staple. Much like the ubiquitous New York pretzel stands, vendors selling tacos and other antojitos (snack foods) pepper city corners and roadsides all over Mexico, their most popular offering arguably being the taco. Hungry foodies craving a truly authentic, no-frills taco will find just that at Zaragoza Mexican Deli & Grocer in the East Village…
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