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The New York outpost of Danny Bowien's buzzy Chinese restaurant had a shaky start in the city -- after opening on Orchard Street in 2012, the restaurant closed down due to landlord issues and relocated to East Broadway. The Lower East Side spot is a destination for trendy and original Chinese food, far different from what you'll find at the family-owned banquet halls in Chinatown. Some dishes are spicy Szechuan, but for the most part, the menu draws from all over China and just about everywhere else (there's pizza on the menu). Make sure you get the fried rice, it's unbelievable.
Open since 1914, Russ & Daughters is the NYC standard for cured fish, spreads, and other “appetizers,” which are the traditional Jewish food eaten with bagels. This piece of New York history (which, in 2014, opened a more formal cafe that is also located in the Lower East Side) is still the place to grab a bagel and schmear or one of its near-perfect deli counter sandwiches, like the Super Heebster, a mammoth bagel sandwich with Whitefish & baked salmon salad, horseradish-dill cream cheese, and wasabi flying fish roe.
From Michael White of Marea, Ai Fiori, and Vaucluse, this Soho restaurant specializes in Italian cuisine from the northern Emilia-Romagna region. Expect house-made pasta dishes like braised wild mushroom rigatoni, simply grilled meats, and cured meat and cheese plates. Osteria Morini's dinner is perfect for date night, while its brunch, featuring ricotta pancakes and frittatas alongside signature pastas, has all the cheese and carbs essential to curing a hangover. Cleanse your palate with a scoop (or three) of gelato.
Michael White’s seafood-centric destination off Central Park aims to impress with its elegant interior and high-end Italian ingredients. The house-made pastas will have you coming back for more, like the fusilli with red wine-braised octopus and bone marrow, an elevated homage to surf-n-turf with baby octopus braised in red wine and buttery Pat LaFrieda marrow.
Long before Shake Shack was an international chain with outposts as far as Dubai, it was a hot dog stand in Madison Square Park. The original location is still in the park, but instead of a roaming cart, it's a large kiosk surrounded by a sea of outdoor tables. There are two lines, an express one reserved for cold orders (that would be the frozen custard and concretes -- get them, they're good) and a regular one for everything else, which includes the signature ShackBurgers, crinkle-cut fries, and flat-top hot dogs.