Sure, plenty of New Yorkers stay out way too late drinking and eating, but few posses the expertise, indefatigability, and awareness of places not named Silver Spurs that a hungry, thirsty chef does.
Here to school you on how to do things right is Maialino executive chef Nick Anderer. After meeting up with him at his joint at 9:30p on Tuesday, we embarked on an eight-stop, eight-hour consumption tour that involved everything from beignets to Fernet to giant plates of snails, with a lovely nose-ringed lady thrown in for good measure. Read on and prosper.
Published: August 13, 2012 at 4:00am EDT
Be the first to know about the newest restaurants, bars, & events in your hood.