New York City is famous for its diverse restaurants, and that includes the number of vegan (and vegetarian) eateries. The following vegan spots feature soy and seitan-based dishes that are created using influences from various cuisines, including Korean, Indian and Mediterranean. Ordinary dishes like burgers, dumplings and pizza, at the hands of masterful chefs, are transformed and elevated into... » more
Like the changing color of leaves, cocktails around New York City are evolving from frozen and citrusy selections to apple, ginger and cranberry concoctions; from vodka and tequila to Amaro, bitters and Cynar. Say goodbye to massive margaritas and hello to stimulating ciders. The cooler season is officially underway. Bars, restaurants and lounges are changing their drink menus to reflect the time... » more
How far will you go for moist and tender rotisserie chicken with crunchy skin and flavor that only comes from hours marinating and caramelizing? Me, I spent an hour traveling from Crown Heights, Brooklyn, to Woodhaven, Queens. I took three different subways, including one out-of-station transfer in Brownsville. When I arrived, I was hungry. There are many reasons to venture outside your usual restaurant... » more
It’s September. And that means a lot of things to a lot of people. But for the insatiable eaters out there, it can only mean one thing: fall restaurant openings! There are many this season, of course, so we’ve decided to break it down for you in an easy-to-follow fashion. Happy eating!
For the beer-swilling pickle lover:
PICKLE SHACK, 256 President St., Gowanus
The specialists... » more
It’s a good thing Shake Shack is growing at such a rapid pace.
The popular burger chain, which was established in 2004 in New York City and now has multiple locations across the globe, tops the Foursquare list of burger joints in the nation.
Charting 4.5 million check-ins across the nation, the original Madison Square Park location of Shake Shack came in at No. 1, with the most check-ins... » more
Today the term "farm-to-table" seems to be thrown haphazardly on more restaurants than not, calling into question the true meaning of it. When written on restaurant menus, it appears to be a vague tag of reassurance to the customer.
But the following restaurants and establishments are now exploring a new frontier of self-sufficiency, a method of carefully growing and sourcing their... » more