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Thrillist New York
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9:30p - Maialino
As people here eat his food, Nick maps out his plan to eat everyone else's.
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9:45p - Maialino
But not before he enjoys his newest creation, a carbonara pizza w/ ridiculously savory bits of house-cured bacon lardons and an egg yolk cooked in olive oil and bacon drippings before being crushed at the table.
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10p - Zaragoza Deli
Time to hit the streets! First stop: East Village craphole/icon Zaragoza, whose secrets Nick knows even better than the people who stumbled over from The Horse Box.
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10:05p - Zaragoza Deli
Secret No. 1: The way to order here is to ask "whadaya guys got left tonight?"
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10:10p - Zaragoza
Stewed pork ribs plus carnitas and al pastor tacos, each with some pico de gallo, which Nick points out is perfect, because it's (Secret No. 2!) "equal parts the colors of the Mexican flag". Over-tomato-ing ruins it, and is rampant.
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10:30p - Zaragoza Deli
All work and only some food makes Nick a hungry boy.
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10:45p - Hair Bar
The next stop, naturally, is to slam beers with the Demon Barber of E 10th St Danny Bionda, a skinny punk rock dude who plays shows at Otto's Shrunken Head and could probably use some Zaragoza tacos himself.
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11:45p - Ray's Candy Store
Two random opinionated ladies insist that Ray makes "the best beignets in the city". "Not a lot of competition" notes Chef as he gives the universal gang-beignets powdery-thumb sign.
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12:15a - Mayahuel
Tuesday's a big industry night at Mayahuel, so Nick now has to impress even more people he knows. First up: a couple mezcal shots, but we're really here for something people don't expect...
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12:20a - Mayahuel
... "the best chilaquiles and tamales" in the city.
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12:40a - The Wren
This is Nick's face saying "here's the part of the night where I have a lot of drinks, before the next part when I have a lot of drinks".
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12:45a - The Wren
All this food has made everyone thirsty... for shots! Fernet for Chef, to get all the food going in the right direction, plus whiskey for the others, served up by his former Gramercy Tavern co-worker and current roommate Jeremy Lawry.
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1:30a - The Wren
The housemade beef jerky is so good it would even make Oberto say "oh boy!"
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2:13a - The Wren
Now also on the scene: wd-50 bar manager Kevin Denton and Maialino sous chef Jason "Hipster Jesus" Pfeiffer, who says "this is how we come up with new dishes." They must come up with lots of new dishes.
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2:45a - Swift
Nick raves about Swift's mini cheeseburgers. Kevin thinks they'e possibly microwaved. Either way, they're twice as good as White Castle and steaming hot.
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4:00a - 69 Bayard
Somehow this place is the only thing open in Chinatown. They serve brown rice!
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4:05a - 69 Bayard
Despite not owning a hover-converted DeLorean, Chef exclaims "where we're going we don't need roads", as menus are dismissed and the heaping pile of snails they've been talking about all night are ordered...
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4:30a - 69 Bayard
...along with a whole fish, which Nick totally Heathcliffs. Kevin thoughtfully adds "this fish is like Boner-town".
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4:45a - 69 Bayard
Kimble Knight, a bartender at the Wren, shows up as another round of snails and fish is ordered. Like a true bartender, he wants nothing to do with the delicious guts.
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4:46a - 69 Bayard
Although he does love a good egg sac.
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5:00a - 69 Bayard
Annoying fact: chefs hang out with hot chicks.
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5:30a - 69 Bayard
As the rest of the world gets ready to say good morning to Wednesday, everyone who doesn't have to get to work until late afternoon says goodnight to each other. Visit Chef in his natural environment at Maialino.
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