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  • 01
    No, it's not spelled with a Y, but it still totally rocks, so come sail away... to Gramercy (!), at this ode to the Mediterranean very awesomely focused on food on sticks. It's helmed by Nikolaos Stavrakakis, who you may not know, but really should, seeing as he was voted Cook of the Year in Greece and did time at what many consider to be the best restaurant in the world: Noma in Copenhagen. This table's used for dining in the evening and as pick-up station during lunch. The old garage door from the building's fire department warehouse days is adorned with an old-school Grecian beer logo that translates to "It's good for you". Sounds true! This is an open kitchen. Those are not Solo cups on the left, frat boy. They will literally give you a sack of potatoes -- slow-roasted ones with hot feta sauce on the side. The "Spread Symposium" sampler includes jalapeno hummus, tzatziki, spicy cheese spread & smoked roasted eggplant. The ground lamb sticks are flavored w/ cumin & garlic, but you can mix & match as many sticks as you want, including 24hr marinated pork, chicken, and shrimp w/ orange & olive oil. Literally shovel these feta & oregano fries into your mouth. While these look like something mom brought into school for your 6th birthday, they're actually honey fritters on a stick. Time to make the honey fritters on a stick! More desserts include angel hair mille-feuille w/ almond hazelnut Chantilly cream sprinkled w/ rosewater & honey (which you can see by scrolling through the images up top). While they've got a full bar and cocktails like the Basque w/ Monkey Shoulder Scotch & orange bitters, the liquid highlight comes from their world champion barista: 15 coffee variations like the pictured Freddo, which has a lot more character than the guy from the The Godfather who was under a Grand Delusion.
    More on Greece's finest chef puts meat and more on sticks
    • About

      No, it's not spelled with a Y, but it still totally rocks, so come sail away... to Gramercy (!), at this ode to the Mediterranean very awesomely focused on food on sticks. It's helmed by Nikolaos Stavrakakis, who you may not know, but really should, seeing as he was voted Cook of the Year in Greece and did time at what many consider to be the best restaurant in the world: Noma in Copenhagen. This table's used for dining in the evening and as pick-up station during lunch. The old garage door from the building's fire department warehouse days is adorned with an old-school Grecian beer logo that translates to "It's good for you". Sounds true! This is an open kitchen. Those are not Solo cups on the left, frat boy. They will literally give you a sack of potatoes -- slow-roasted ones with hot feta sauce on the side. The "Spread Symposium" sampler includes jalapeno hummus, tzatziki, spicy cheese spread & smoked roasted eggplant. The ground lamb sticks are flavored w/ cumin & garlic, but you can mix & match as many sticks as you want, including 24hr marinated pork, chicken, and shrimp w/ orange & olive oil. Literally shovel these feta & oregano fries into your mouth. While these look like something mom brought into school for your 6th birthday, they're actually honey fritters on a stick. Time to make the honey fritters on a stick! More desserts include angel hair mille-feuille w/ almond hazelnut Chantilly cream sprinkled w/ rosewater & honey (which you can see by scrolling through the images up top). While they've got a full bar and cocktails like the Basque w/ Monkey Shoulder Scotch & orange bitters, the liquid highlight comes from their world champion barista: 15 coffee variations like the pictured Freddo, which has a lot more character than the guy from the The Godfather who was under a Grand Delusion.
    • Venue Info

  • 02
    Leaving you with no reason to go to a ski mountain save actual skiing, the Hudson Hotel has rechristened their courtyard the Hudson Lodge, living up to that name-change by tenting the sucker, draping their low-lying wooden furniture with fur blankets, hanging taxidermied stag heads above their kingly communal tables, and setting up foam-blowing snow machines, which should be extra fun once you're plowed... ...which shouldn't be too difficult, considering bottle service involves 375mls encased in solid blocks of ice, and seasonal too-easy-to drinks count numbers like the Chocolate BonBon: hot choc with Grand Marnier and Don Julio Anejo (warning: do not order hot chocolate drinks at non-ski-lodge-themed bars). You can also grab a snow cone served just like your mom is at Christmas (covered in gin), or if you're afraid of becoming your mom, DIY hot chocolate with toppers from crushed candy cane to gooey cookie dough. Eats are just ridiculous, starting with a s'mores grilled cheese packed with Nutella, ricotta, gruyere, cheddar and maple syrup, then moving to chipotle brisket chili with white cheddar & sour cream, and a fondue of Mexican hot chocolate & salted caramel, served with dippers like graham crackers, strawberries, marshmallows, and banana bread, so while you won't be falling down the slopes, you will be slipping on your diet.
    More on The Hudson Hotel goes apres-ski
    • About

      Leaving you with no reason to go to a ski mountain save actual skiing, the Hudson Hotel has rechristened their courtyard the Hudson Lodge, living up to that name-change by tenting the sucker, draping their low-lying wooden furniture with fur blankets, hanging taxidermied stag heads above their kingly communal tables, and setting up foam-blowing snow machines, which should be extra fun once you're plowed... ...which shouldn't be too difficult, considering bottle service involves 375mls encased in solid blocks of ice, and seasonal too-easy-to drinks count numbers like the Chocolate BonBon: hot choc with Grand Marnier and Don Julio Anejo (warning: do not order hot chocolate drinks at non-ski-lodge-themed bars). You can also grab a snow cone served just like your mom is at Christmas (covered in gin), or if you're afraid of becoming your mom, DIY hot chocolate with toppers from crushed candy cane to gooey cookie dough. Eats are just ridiculous, starting with a s'mores grilled cheese packed with Nutella, ricotta, gruyere, cheddar and maple syrup, then moving to chipotle brisket chili with white cheddar & sour cream, and a fondue of Mexican hot chocolate & salted caramel, served with dippers like graham crackers, strawberries, marshmallows, and banana bread, so while you won't be falling down the slopes, you will be slipping on your diet.
    • Venue Info

  • 03
    If you've never bought a Jackson 5 record while drinking spiked cider and wearing a music-activated t-shirt in the Union Square Holiday Market, you've never really been to the Union Square Holiday Market. Find out how to do it right with this handy photo tour.
    More on Brave the crowd, then eat, drink, and buy these things
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      If you've never bought a Jackson 5 record while drinking spiked cider and wearing a music-activated t-shirt in the Union Square Holiday Market, you've never really been to the Union Square Holiday Market. Find out how to do it right with this handy photo tour.
    • Venue Info

  • 04
    Only someone from the country that brought you five-time World's Strongest Man Mariusz Pudzianowski (Poland) would have the Atlas Stones to open Kristophe, one of the most warmly rustic places you could ever hope to eat schnitzel in, with a wine-cellar feel enhanced by giant barrels embedded in a stone wall and a canopied garden out back with benches and tables. The food is appropriately hearty, starting with bread-bowled spicy Hungarian beef soup, grilled bacon w/ pickles & honey mustard, pierogies (duh), and wild game sausages, then expanding into a New Zealand venison burger on a pretzel roll topped with cranberry chipotle, sweet onion compote, brie & pickles, and a Crescent Farms roasted duck leg w/ cherry reduction, also the one of the obsessive goals of Pac-Man. This being a Polish place and all, there's booze aplenty, from house cocktails to a nice selection of tapped brews (handles are attached to a raw repurposed pipe) including super-rare BrouCzech Dark Lager, a full Long Trail lineup, Old Golden Hen, and other kegs that Pudzianowski would love nothing more than to toss backwards over a wall.
    More on A Williamsburg hall of venison burgers & pierogies
    • About

      Only someone from the country that brought you five-time World's Strongest Man Mariusz Pudzianowski (Poland) would have the Atlas Stones to open Kristophe, one of the most warmly rustic places you could ever hope to eat schnitzel in, with a wine-cellar feel enhanced by giant barrels embedded in a stone wall and a canopied garden out back with benches and tables. The food is appropriately hearty, starting with bread-bowled spicy Hungarian beef soup, grilled bacon w/ pickles & honey mustard, pierogies (duh), and wild game sausages, then expanding into a New Zealand venison burger on a pretzel roll topped with cranberry chipotle, sweet onion compote, brie & pickles, and a Crescent Farms roasted duck leg w/ cherry reduction, also the one of the obsessive goals of Pac-Man. This being a Polish place and all, there's booze aplenty, from house cocktails to a nice selection of tapped brews (handles are attached to a raw repurposed pipe) including super-rare BrouCzech Dark Lager, a full Long Trail lineup, Old Golden Hen, and other kegs that Pudzianowski would love nothing more than to toss backwards over a wall.
    • Venue Info

  • 05
    Sure, he's lorded over Iron Chef and served the fanciest of fancypeople at his eponymous restaurants, but it turns out that all that time, chef Morimoto just wanted to serve you nachos. And that's exactly what he's prepared to do in his artsy Tribeca forest of Western comfort food. True to its name, the space is slung with 62ft canvases (Canvi? Let's do canvi.), each hand-painted on a street in California, then hand-hung by the artist. These Indonesian vine lamps resemble something out of an HR Giger set and cast tree-shaped shadows even more badass than Alec Baldwin's. The second level looks down on everything. Much like these nachos look down on all other nachos, thanks to tempura shrimp, gauc, ranch & spicy gochujang aioli. Other things you can get that definitely aren't sushi, 'til 4a: buttermilk-drenched, ginger scallion jalapeno-sauced fried chicken wings, a kurobota corn dog w/ a layer of pate on the inside, and the "Duck Duck Cous" featuring seared, confit, and mole duck jus. Similarly, dessert refuses to eff around, including this boozy creme caramel made w/ brandy vanilla custard, or a "Tiramisu Burger", which's actually a mini brioche bun soaked in amaretto/Kahlua coffee syrup and filled w/ marsala wine mascarpone mousse that won't give much comfort to your cardiologist.
    More on Morimoto feeds you corn dogs at 4a
    • About

      Sure, he's lorded over Iron Chef and served the fanciest of fancypeople at his eponymous restaurants, but it turns out that all that time, chef Morimoto just wanted to serve you nachos. And that's exactly what he's prepared to do in his artsy Tribeca forest of Western comfort food. True to its name, the space is slung with 62ft canvases (Canvi? Let's do canvi.), each hand-painted on a street in California, then hand-hung by the artist. These Indonesian vine lamps resemble something out of an HR Giger set and cast tree-shaped shadows even more badass than Alec Baldwin's. The second level looks down on everything. Much like these nachos look down on all other nachos, thanks to tempura shrimp, gauc, ranch & spicy gochujang aioli. Other things you can get that definitely aren't sushi, 'til 4a: buttermilk-drenched, ginger scallion jalapeno-sauced fried chicken wings, a kurobota corn dog w/ a layer of pate on the inside, and the "Duck Duck Cous" featuring seared, confit, and mole duck jus. Similarly, dessert refuses to eff around, including this boozy creme caramel made w/ brandy vanilla custard, or a "Tiramisu Burger", which's actually a mini brioche bun soaked in amaretto/Kahlua coffee syrup and filled w/ marsala wine mascarpone mousse that won't give much comfort to your cardiologist.
    • Venue Info

  • 06
    Since three hours is a long way to drive to get sushi if you don't also get to spray magnums of Champagne at strangers' faces at Day & Night, during the non-Summer months you can hit up Sen NYC, the 18-year-strong Hamptons Japanese temple who just set up shop in Flatiron with a dark, sexy jungle of sushi and sake centerpieced by a bamboo-and-metal-encased bar. With a leather banquetted lounge and a partitioned private dining area, the square dining room is surrounded by a wall made from bark, which is actually much smaller than your bite. Adding to the forestation is the bar made of wood that's grabbed from upstate NY, where it's used to grow mushrooms. Sidle up to the back end of the bar to witness sushi magic from Hiro Sawatari. Get everything from "Red Meat" (tuna, hamachi, salmon), to "Shellfish" (orange clam), to "White Meat" including Golden Eye Snapper, which you should definitely give a shot, although not with a Klobb. The Flatiron menu also has more of a focus on large, entree-style eats like Maine lobster w/ garlic & miso butter and stone-fired wagyu. There's also sake... ... everywhere: giant bottles, carafes all over the bar, and a hot sake machine up front. And of course you should grab cocktails like the above Sen Mojito, or the Gin Beach with Campari, gin, and muddled cukes, which should have you going all Night, if not feeling so great come Day.
    More on Sag Harbor's top sushi comes to the city
    • About

      Since three hours is a long way to drive to get sushi if you don't also get to spray magnums of Champagne at strangers' faces at Day & Night, during the non-Summer months you can hit up Sen NYC, the 18-year-strong Hamptons Japanese temple who just set up shop in Flatiron with a dark, sexy jungle of sushi and sake centerpieced by a bamboo-and-metal-encased bar. With a leather banquetted lounge and a partitioned private dining area, the square dining room is surrounded by a wall made from bark, which is actually much smaller than your bite. Adding to the forestation is the bar made of wood that's grabbed from upstate NY, where it's used to grow mushrooms. Sidle up to the back end of the bar to witness sushi magic from Hiro Sawatari. Get everything from "Red Meat" (tuna, hamachi, salmon), to "Shellfish" (orange clam), to "White Meat" including Golden Eye Snapper, which you should definitely give a shot, although not with a Klobb. The Flatiron menu also has more of a focus on large, entree-style eats like Maine lobster w/ garlic & miso butter and stone-fired wagyu. There's also sake... ... everywhere: giant bottles, carafes all over the bar, and a hot sake machine up front. And of course you should grab cocktails like the above Sen Mojito, or the Gin Beach with Campari, gin, and muddled cukes, which should have you going all Night, if not feeling so great come Day.
    • Venue Info

  • 07
    More underground than the clubs around the corner bumping Norwegian Cold Grind Disco (you don't know about Norwegian Cold Grind Disco? Damn dude.), Perfect Picnic's an LES mini-sandwich shop accessed by those metal doors on the sidewalk that you're always trying to walk around, because you heard that totally true story about a guy who fell through them that one time. Amidst lights strung around the Amalfi Coast-inspired entrance and tables for ten, you can get a fistful of mini-baguettes (either for lunch or latenight on weekends) filled with stuff like smoked duck w/ arugula & sour cherry compote or Biellese salami & "maybe the best cheddar ever" (a clothbound cabot, not a careless-with-firearms Bob), plus rotating seasonals like prosciutto w/ bleu cheese & pear, and "something with an unexpected pumpkin twist". The original Perfect Picnic on Clinton was a storefront outfitting you for exactly that -- picnics -- and since a good underground act always sticks to its roots, this one's slinging retail goods from crackers to meats, and they've also got lemonade and iced tea while they get their BYO license in order, at which point you will begin telling stories that are totally lies.
    More on A below-ground sandwich shop in the LES
    • About

      More underground than the clubs around the corner bumping Norwegian Cold Grind Disco (you don't know about Norwegian Cold Grind Disco? Damn dude.), Perfect Picnic's an LES mini-sandwich shop accessed by those metal doors on the sidewalk that you're always trying to walk around, because you heard that totally true story about a guy who fell through them that one time. Amidst lights strung around the Amalfi Coast-inspired entrance and tables for ten, you can get a fistful of mini-baguettes (either for lunch or latenight on weekends) filled with stuff like smoked duck w/ arugula & sour cherry compote or Biellese salami & "maybe the best cheddar ever" (a clothbound cabot, not a careless-with-firearms Bob), plus rotating seasonals like prosciutto w/ bleu cheese & pear, and "something with an unexpected pumpkin twist". The original Perfect Picnic on Clinton was a storefront outfitting you for exactly that -- picnics -- and since a good underground act always sticks to its roots, this one's slinging retail goods from crackers to meats, and they've also got lemonade and iced tea while they get their BYO license in order, at which point you will begin telling stories that are totally lies.
    • Venue Info

  • 08
    Settled into a West Village venue with a "legacy of pizza" (which also happens to be a dope nickname for a Subaru), Sotto 13 is a "social Italian" spot with a date-worthy bar up front, and a split-level dining room featuring wrought iron caging and a skylight which looks up to a weeping willow that gets all lit up at night, although it should realize that's just going to make it sadder come morning

    The big wood-fired oven is a cornerstone of both the dining room and the menu, whose pizzas have a slightly thinner crust than you're probably used to (unless you've been sneaking in before they opened and familiarizing yourself with their pizzas) so you can order more than one and "try a bunch of things" like creamy spinach, artichokes & ricotta; Prosciutto di Parma, mozz & arugula; and spicy braised chicken. Tapas, meanwhile, break into categories including cheese (burrata w/ roasted peppers), meat (wood oven meatballs), and seafood (garlic rock shrimp)

    They've also worked up a boatload of cocktails including a rum & maple syrup joint, and a green Bloody w/ a celery salt rim & a jumbo shrimp, which also happens to be a dope nickname for your 5-foot-4 buddy Chaz after he eats mad Papa John's in your Outback.
    More on Italian tapas & wood-fired pizzas in the West Village
    • About

      Settled into a West Village venue with a "legacy of pizza" (which also happens to be a dope nickname for a Subaru), Sotto 13 is a "social Italian" spot with a date-worthy bar up front, and a split-level dining room featuring wrought iron caging and a skylight which looks up to a weeping willow that gets all lit up at night, although it should realize that's just going to make it sadder come morning

      The big wood-fired oven is a cornerstone of both the dining room and the menu, whose pizzas have a slightly thinner crust than you're probably used to (unless you've been sneaking in before they opened and familiarizing yourself with their pizzas) so you can order more than one and "try a bunch of things" like creamy spinach, artichokes & ricotta; Prosciutto di Parma, mozz & arugula; and spicy braised chicken. Tapas, meanwhile, break into categories including cheese (burrata w/ roasted peppers), meat (wood oven meatballs), and seafood (garlic rock shrimp)

      They've also worked up a boatload of cocktails including a rum & maple syrup joint, and a green Bloody w/ a celery salt rim & a jumbo shrimp, which also happens to be a dope nickname for your 5-foot-4 buddy Chaz after he eats mad Papa John's in your Outback.
    • Venue Info

  • 09
    Narrow East Village sleeve Tink's decor will make you feel like you're shrinking while its often-innovative food ensures the exact opposite: plates are covered with twisted comfort classics, while walls are adorned with giant pieces of silverware, a 2ft wine opener, and a clock that resembles a massive pocketwatch, so you can make the classic joke "is that a massive pocketwatch on your wall, or are you just happy to see me, because i'm going to spend money at your restaurant?"

    Interesting takes on staples include a "Grown Up Grilled Cheese" w/ pickled pumpkin slices, gruyere, sharp cheddar, and the relinquishing of your ability to be a Toys R Us kid, pretzel-crusted fried chicken w/ chipotle honey, and braised pork butt w/ mole in their "Chocolate Pig Sliders". Slightly more straightforward stuff includes mac 'n cheese with your choice of lardons, Brussels sprouts, mushrooms, or crab (or all of them!), Chinese five-spice pork belly, and ricotta gnocchi with Parmesan, cremini mushrooms & sage brown butter, whose advice is likely "put on more brown butter"

    While the liquor license is pending, they've got a couple boozeless drinks you should definitely not pour tons of Malibu Island Melon into, including star anise sweet tea and 100% homemade cucumber lemonade with the "essence of mint".
    More on Fried chicken and unique grilled cheese in the East Village
    • About

      Narrow East Village sleeve Tink's decor will make you feel like you're shrinking while its often-innovative food ensures the exact opposite: plates are covered with twisted comfort classics, while walls are adorned with giant pieces of silverware, a 2ft wine opener, and a clock that resembles a massive pocketwatch, so you can make the classic joke "is that a massive pocketwatch on your wall, or are you just happy to see me, because i'm going to spend money at your restaurant?"

      Interesting takes on staples include a "Grown Up Grilled Cheese" w/ pickled pumpkin slices, gruyere, sharp cheddar, and the relinquishing of your ability to be a Toys R Us kid, pretzel-crusted fried chicken w/ chipotle honey, and braised pork butt w/ mole in their "Chocolate Pig Sliders". Slightly more straightforward stuff includes mac 'n cheese with your choice of lardons, Brussels sprouts, mushrooms, or crab (or all of them!), Chinese five-spice pork belly, and ricotta gnocchi with Parmesan, cremini mushrooms & sage brown butter, whose advice is likely "put on more brown butter"

      While the liquor license is pending, they've got a couple boozeless drinks you should definitely not pour tons of Malibu Island Melon into, including star anise sweet tea and 100% homemade cucumber lemonade with the "essence of mint".
    • Venue Info

  • 10
    If the Lower East Side was high school, your class would have a lot more Europeans in it, and your favorite subject would be... Subject, a brick-laden cocktailery with high-top tables and a vintage Coke fountain they're using to pour their own homemade sodas

    Said sodas are carefully worked up with various sweet ingredients on display at the bar, and include their takes on tonic and root beer as well as more esoteric choices like pistachio cola, which they're sure people will just go nuts for -- the very same people who will appreciate that joke way more after enjoying a beautifully simple cocktail that mixes it with George Dickel. Other 'tails include a toasted Sazerac with rye, rum, bitter toasted fennel syrup, and the "caramelized absinthe" you didn't know you were waiting for all these years

    You can also grab a selection of small plates, sandos, and paninis, canned brews, and an ever-changing, step-up shot & beer special featuring choices like Tecate with a shooter comprised of bourbon, root beer syrup, bitters, and "emotional extract" that sounds amazing as long as -- after a couple -- it's not pouring out of you.
    More on Booze & homemade soda on the LES
    • About

      If the Lower East Side was high school, your class would have a lot more Europeans in it, and your favorite subject would be... Subject, a brick-laden cocktailery with high-top tables and a vintage Coke fountain they're using to pour their own homemade sodas

      Said sodas are carefully worked up with various sweet ingredients on display at the bar, and include their takes on tonic and root beer as well as more esoteric choices like pistachio cola, which they're sure people will just go nuts for -- the very same people who will appreciate that joke way more after enjoying a beautifully simple cocktail that mixes it with George Dickel. Other 'tails include a toasted Sazerac with rye, rum, bitter toasted fennel syrup, and the "caramelized absinthe" you didn't know you were waiting for all these years

      You can also grab a selection of small plates, sandos, and paninis, canned brews, and an ever-changing, step-up shot & beer special featuring choices like Tecate with a shooter comprised of bourbon, root beer syrup, bitters, and "emotional extract" that sounds amazing as long as -- after a couple -- it's not pouring out of you.
    • Venue Info

  1. Greece's finest chef puts meat and more on sticks
  2. The Hudson Hotel goes apres-ski
  3. Brave the crowd, then eat, drink, and buy these things
  4. A Williamsburg hall of venison burgers & pierogies
  5. Morimoto feeds you corn dogs at 4a
  6. Sag Harbor's top sushi comes to the city
  7. A below-ground sandwich shop in the LES
  8. Italian tapas & wood-fired pizzas in the West Village
  9. Fried chicken and unique grilled cheese in the East Village
  10. Booze & homemade soda on the LES