Restaurants in Tribeca
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Telepan Local: First Bite
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
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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Q & A with Khe-Yo’s Soulayphet Schwader
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
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
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
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
Not since wd-50 has a NYC restaurant so aptly justified the use of molecular gastronomy in modern American cooking. Executive Matthew Lightner walks an intriguing tightrope at this ambitious Tribeca restaurant, taking foraged, decidedly back-to-the-land ingredients (sorrel, parsley root, wildflower honey, hickory nuts), and engineering them into unique exercises of form and flavor (fried “lichen” is presented on a wooden box of hot stones, a charred leek is anointed with “hay ash” and dolloped with sheep’s milk...
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Eat To Impress – Atera
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
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
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?
Read MoreLocanda Verde
Cuisine: Italian Vibe: Buzzing trattoria Occasion: Group dinner, casual date, night out Don’t Miss: Blue crab crostino; fettuccine verde with white Bolognese; almond semifreddo Price: Appetizers, $13; entrees, $22; desserts, $8 Reservations: Recommended Phone: (212) 925-3797 Location: 377 Greenwich St., near N. Moore St. What a disaster Ago was. It seemed to have everything going for it – Robert De Niro, the Greenwich Hotel, a distinguished designer, and it was an Ago, an offshoot of the original Hollywood eatery famous for its celebrity clientele. The one in Tribeca was like a cafeteria that served miserable, overpriced Italian food. It opened and closed in less than six months. Ago was dreadful, but the new incarnation, an Italian trattoria called Locanda Verde, is excellent. This was quite an exorcism. It’s got two high-powered chefs, Andrew Carmellini and Karen DeMasco, a hip...
Read MoreBubby’s
Cuisine: American comfort food Vibe: Country chic diner Occasion: Late night munchies; neighborhood bites; after-work hangout Don’t Miss: Jalapeño Bloody Mary, mac and cheese, blueberry sour cream pancakes; Michigan sour cherry pie Price: Appetizers, $8; entrees, $16; dessert; $5. Reservations: Accepted Phone: (212) 219-0666 Location: N Moore St & Hudson St, New York, NY 10013, USA Ron Silver worked the breakfast shift at Florent 15 years ago. Then he became obsessed with pies. That’s when he opened Bubby’s, a pie shop – a pie shop that became so popular he couldn’t resist turning it into a restaurant. But breakfast was still in his blood, and so was the concept of late-late-night dining, which is how the current Bubby’s evolved. I’ve eaten brunch at Bubby’s in Tribeca tons of times. They make a spicy Bloody Mary, great house-smoked salmon Benedict...
Read MoreMacao Trading Company
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 date, bar bites, festive group dinner; DON’T MISS DISH Sticky rice-stuffed quail, Portu-guese-style shrimp with green sauce, trio of flans; AVERAGE PRICE Appetizers $8, entrees $22, desserts $7; RESERVATIONS Highly recommended.Macao Trading Company At the moment, the most beautiful bar in New York may be the one at Macao Trading Co.. It’s a grownup’s bar – owned by grownups, staffed by grown-ups. But really, it feels like a bar for 8-year-olds. That’s a good thing. I suppose you could get a Grey Goose martini, dirty. But why, when you can drink Drunken Dragon’s Milk or down a Bashful Maiden or be treated by Dr. Funk? After all, what’s a bar for, if not to free you inner 8-year-old?...
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