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French Restaurant Week Kicks Off in Manhattan

French Restaurant Week Kicks Off in Manhattan


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Orsay gets the festivities underway

This week, Orsay, on Manhattan's Upper East Side, kicked off French Restaurant Week with an event celebrating this year’s theme, "Terroirs: Creation & Tradition," and highlighting the new official charity partner of French Restaurant Week, Action Against Hunger.

French Restaurant Week is organized in partnership with the French Ministry of Agriculture to celebrate traditional French cuisine in New York City. Orsay’s executive chef, Antoine Camin, prepared a menu of gourmet canapés for the guests, which included croque-monsieurs, cheese gougères, potato farcies with escargots, and other classic French dishes. A number of chefs from participating restaurants were also on hand to help kick off this year’s event.

One of the highlights of this year’s edition of French Restaurant Week is the addition of Action Against Hunger, a charity focused on ending world hunger with an extra emphasis on children that has been consistently rated as one of the top charities and nonprofits in the world. Matthew Aubry, who represented Action Against Hunger, spoke at the event. "Action Against Hunger has had a longstanding relationship with the French Community and we honored to be this year’s official charity partner," he said.

This is the third edition of French Restaurant Week, and it will run from Sept. 17 through Sept. 30. The event has grown since its inception and now includes 55 participating restaurants. Each restaurant will feature a special menu with a price range of $20 to $30. For more information on French Restaurant Week, visit their website and for more information on Action Against Hunger, visit www.actionagainsthunger.org.


French Restaurant Week Kicks Off in Manhattan - Recipes

Chef Gabriel combines his masterful classic French training and Alsatian heritage with his love of New York City to create an invitingly luxurious experience in the heart of Midtown Manhattan. Enjoy warm touches and carefully curated handmade ceramics with elevated Alsatian-inspired fare for a uniquely contemporary fine-dining experience in an approachable environment.

Just a few of the wonderful accolades & awards Gabriel Kreuther Restaurant has received include, “Best New Restaurant of the Year” by New York's Village Voice, the highly selective AAA 5 Diamond Award, 3 Stars from the NY Times, Two Michelin Stars & selection as a member of the esteemed Relais & Chateaux & prestigious gastronomic association Les Grandes Tables du Monde. Gabriel Kreuther Restaurant has also been named to the lists of “The Best Restaurants in America” for The Daily Meal, Open Table, Gayot, Wine Enthusiast & Business Insider, while Zagat named Gabriel Kreuther as one of the “Top Overall Restaurants in New York City”. The Tasting Table includes Gabriel Kreuther in their list for "The World's Most Beautiful Restaurants" with special recognition from Architectural Digest & Zagat also for its design & The Robb Report named Gabriel Kreuther as one of "The 9 Best New Restaurants in the World, 2016".

Guests may enjoy a Heritage or Carte Blanche Chef's tasting menu in the Main Dining Room, or elevated Alsatian-inspired dishes – such as Gabriel’s famous tarte flambees or homemade beignets with seasonal marmalade - served a la carte in the walk-in bar and lounge. The Zagat Guide named The Bar at Gabriel Kreuther to their selective list of the “Best Bar Food” in Manhattan while New York City’s Grub Street named Gabriel Kreuther Bar as “The Absolute Best Bar Food” in New York City.


A 60-Second History of One of the World’s Great Cuisines

A medieval chef named Taillevent (1310-1395) is credited with being the kick-off guy for French cuisine as we know it today. Taillevent, a royal chef, is author of a work called “Le Viandier,” one of Europe’s first (and certainly the most influential) books of medieval recipes. French food failed to be all that, though—it was the weaker cousin of what we’d call Italian cuisine, the elevated dishes of the papal court, influenced by Italy’s access to the Middle East and beyond.

After the 1600s, French cuisine came into its own, developing its own carefully articulated style. Famous chefs and cookbook authors François Pierre La Varenne and Marie-Antoine Carême are major figures in the development of the cuisine. By the late 19th century, though, French food struggled a bit under the weight of its own history. Another chef, Auguste Escoffier, modernized French cooking by approaching it like a military general, not only classifying sauces and other preparations according to type, but organizing huge kitchen staffs into orderly brigades, using titles still in use today (commis, chef de partie, sous chef, and so on).

By the 1920s, when more and more people owned automobiles and were itchy to get out on the roads, the Guide Michelin stepped in, not only to tell people where to go in the French countryside and provincial cities to find regional specialties, but also which restaurants and inns were good enough to merit stars.


CCD Restaurant Week

From May 17-28, 2021, your favorite restaurants are offering multi-course prix fixe lunches for $20 and dinners for $35 to enjoy indoors or outdoors at the restaurant or to take home. Whether you feel more comfortable dining out or taking home, support your favorite Center City businesses to help restore jobs during CCD Restaurant Week.

Dining out is different this year. Be a responsible customer: protect yourself, protect the wait staff, respect the needs of customers. We’ll get through this together.

  • Wear a mask: Help keep workers – and yourself – safe. Wear a mask until it’s time to eat or drink.
  • Keep your distance: Stay six feet away from others whenever possible.
  • Keep your hands clean: Wash your hands. Use hand sanitizer. Then wash your hands again to be safe.
  • Don’t risk it: If you feel sick, stay home.

For more specifics, visit the following Restaurant Week pages:

While enjoying CCD Restaurant Week, park for $9 or less at participating Philadelphia Parking Association and Philadelphia Parking Authority facilities from 4:45 p.m. – 1:00a.m. To view a list and searchable map of participating parking facilities and instructions for receiving the CCD Restaurant Week discount, visit the Restaurant Week parking page.

*Tax, alcohol and gratuity not included. Menus are subject to change. Reservations are subject to availability. Please honor your reservations. If you are unable to keep your reservation for any reason, please call the restaurant to inform them.


An Upscale French Bistro and Speakeasy Is Headed to Chelsea

A chef with past experience at several high-end NYC establishments like Tom Colicchio’s Craft, Jean Georges’s Mercer Kitchen, and David Bouley’s eponymous former Tribeca restaurant is ready to branch out on his own. Chef Jarett Brodie will debut a spacious French bistro called Loulou at 176 Eighth Avenue, at West 19th Street, on March 5.

The menu covers the standards French bistro fare with dishes like steak frites, duck leg confit, foie gras, and salad niçoise among several other options. Brunch items include breakfast bowls, sandwiches, and a variety of egg dishes. The multilevel restaurant will seat 90 upstairs including the bar, while an underground speakeasy will hold 80 and have its own secret entrance. Chelsea is no stranger to casual French restaurants spots like wine bar Le Pif, OCabonon, and La Bergamote are all located in the neighborhood. — Beth Landman, contributing reporter

In other news

— NYC’s bodegas are going viral on Tik Tok and attracting scores of fans across the world.

— Eater Young Gun JJ Johnson kicked off the second season of his cooking show Just Eats this past weekend on Cleo TV. Johnson invites a variety of a celebrity guests over each weekend to cook for them.

— Hawaiian bread maker King’s Hawaiian is hosting a week-long pop-up with Jamie Young, the chef at Williamsburg all-day sustainable restaurant Sunday in Brooklyn. The pop up, which is located at 1701 Broadway, at West 54th Street, and runs through March 1, includes items like a coconut s’mores french toast, a spam and potato sandwich, and a chicken fried steak katsu sandwich.

— High-end Italian restaurant Scarpetta is kicking off a wine-focused dinner series this Friday. The five-course meal will cost $250 and feature wines from Tuscan winemaker Frescobaldi.

— Upscale Midtown East Japanese restaurant Mifune has launched two new tasting menus priced at $85 per person and $125 per person. Dishes include poached quail egg served with a buckwheat crepe and a red snapper soup.

— A restaurant that was impersonating longtime Lower East Side Chinese take out spot Chen Wong, which closed in December, has been taken off seamless after a week.

My husband is mad because “you can’t go ten minutes without offering me food” like this dummy didn’t know he was marrying an Italian

— Jessica Valenti (@JessicaValenti) February 22, 2020

Ina Garten's 7 Favorite NYC Restaurants

Ina Garten&rsquos taste is, of course, impeccable. So, naturally, we wondered where the beloved host and cookbook author dines when the cameras are off and she and her husband, Jeffrey, want to enjoy a weeknight dinner in New York City. Fortunately, we were able to get some special intel directly from the culinary queen herself. And with her recent purchase of an apartment in Manhattan, you can now dream a little dream of sharing a meal&mdashor at least sitting in the same dining room. (Consider this our formal invitation, Ina.)

Union Square Cafe: Garten is a self-proclaimed fan of all of Danny Meyer&rsquos restaurants, and this longtime gem comes in at the top of her list. After the iconic space shuttered due to a rent hike, the wait is almost over: Word on the street is that Union Square Cafe will be reopening sometime in November.

The Mark: Garten. She&rsquos just like us. Despite having an entire city to explore, Garten often prefers to stick close to home. When she's staying at her Upper East Side apartment, that means heading to this Jean-Georges Vongerichten (another one of her favorite restaurateurs) establishment. Garten loves to post up at the bar we can just imagine running into her with a glass of red and a whole roast chicken.

Roasted Organic Free Range Chicken

A photo posted by The Mark Restaurant (@themarkrestaurantnyc) on Sep 16, 2016 at 9:26am PDT


Vaucluse
: In the words of Mrs. Garten, "Oh, it&rsquos fabulous." One look at the photos of Michael White&rsquos Upper East Side French brasserie, and you&rsquoll be inclined to agree. (As if you&rsquod argue with anything Ina says in the first place.)

Dying to know where else Garten frequents when she's not #CookingforJeffrey? Check out the full list in DINE.


Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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I. CHARTREUSE

The project that Boulud had in mind was this: side by side, we would make a dozen or so dishes. He would get everything ready I would write it up afterward. Me + him + ingredients = food + story. Most of the dishes would be Old Worldy. They would also be the food that had been most important in his life: dishes that, once he learned how to make them, had, in an elusively poetic way, then made him.

Many were so lyonnais in spirit that Boulud considered preparing them in their city of origin. Or, at least, he pretended to. Boulud doesn’t have a three-star cooking space in Lyons. He also wouldn’t have a predatory brigade of take-no-prisoners cooks at his beck and call. And then there was the question of a prep kitchen: in Lyons, nothing in Manhattan, beneath the restaurant Daniel, on East Sixty-fifth Street, a purpose-built cooking factory, marginally larger than the sports arenas found in most mid-sized towns. For these and other reasons, it was Lyons that came to New York. And so, too, did I. And, because the restaurant doesn’t do a lunch service, that killer Michelin-three-star cooking space became, in effect, my office. Like my fellow-commuters on the subway, I started at around eight each morning.

There were obvious challenges in making a chartreuse. For me, there were additional challenges, in knowing how to think about it. The difficulty was the name. La Chartreuse is a mountain range, about ninety minutes east of Lyons by car. L’Ordre des Chartreux is a monastery built in those mountains. It is known for the extreme lifelong vows it imposes (like not talking, ever). Then, there was Chartreuse the drink, an herbal distillation originally made by the monastery from an anonymous recipe discovered in 1605. And, finally, there is the adjective “chartreuse,” a neon green, the color of the drink. These words—a mountain, a monastery, a drink, a color—are related to each other in obvious ways. Chartreuse the dish didn’t seem to be related to any of them. For Boulud, a chartreuse was this: a game-bird confection that looks like a joke birthday cake.

On Day One, we made the farce—the filling, which was chopped-up cabbage sautéed in pork belly, duck fat, and foie gras, plus whatever leg meat from game birds happened to be hanging around. (There happened to be a lot.) Who could come up with a fattier cabbage? It was the meatiest vegetable I remember eating. It was insanely satisfying. It compounded my confusion.

Why “chartreuse”? No one understood the problem. I searched the digital holdings of the Bibliothèque Nationale de France, looking for edible examples of the word. I found several, all in the nineteenth century. Nothing explained how they came to be called what they were called. You don’t name a dish after a bunch of monks for no reason, do you?

“All we know is it happened between the hours of 9 A.M. and 4 P.M.”

On Day Two, the birds were prepared. Most chartreuse recipes call for one bird, a fat one, like a pigeon or a partridge, secreted inside the casing, a vegetable mold, which is then turned out onto a plate. Ours, being an extravagant tribute to Nandron’s Citroën DS trunk, called not for a single fat fowl but for a cacophonous flock—fat and skinny, big and small, quails, woodcocks, doves, pheasants, and both a pigeon and a partridge. Bernard Vrod, a maître d’ at the restaurant, is a hunter. We used only the breasts, roasted pink. They would be stacked neatly inside the mold like Lincoln Logs and then held in place by the farce, shovelled in and pressed tight.

Finally, we addressed the casing. This was Day Three. The casing was made from root vegetables—white turnips, yellow and orange carrots, in our experiment—sliced thin on a mandoline, steamed until pliable, and trimmed into shape with a knife. The casing was the responsibility of Chad Brauze, an American interloper in an overwhelmingly French kitchen. Chad was beanpole tall, had black horn-rimmed glasses and a baseball-diamond aw-shucks manner. Boulud had asked him to help out with the logistics on the more historically knotty dishes. It was Chad, for instance, who determined the dimensions of each root-vegetable slice in the casing. In his spare time, Chad is a student of mathematics at Columbia University. He came up with a precise triangulation formula intended to eliminate overhangs and overlaps, each piece falling into place as in a children’s puzzle. In practice, the pieces shrank the formula was useless and much snipping was needed to get the thing to fit into its snug, pastry-cake illusion. At one point, five of us were bumping shoulders, squeezing our triangles into an increasingly small-seeming mold, lifting them out again to re-trim, our fingers becoming more balloonlike the closer we got to finishing.

Then we started in on a second mold. It was smaller.

They both went into the oven. We waited.

On a bookshelf in Daniel’s office, I came upon a “Chartreuse” entry in a nineteenth-century food encyclopedia, “Le Grand Dictionnaire de Cuisine,” by Alexandre Dumas, the novelist (“The Count of Monte Cristo,” “The Three Musketeers”). For a man whose métier was the imagination, Dumas is remarkably unimaginative in his treatment of the dish. He quotes Carême, not much else, and at great length. The suggestion is that Carême is the guy. Marie-Antonin Carême was a great impresario of the French kitchen, probably the greatest, and the author of the five-volume “L’Art de la Cuisine Française au XIXe Siècle,” which began appearing in 1833. (That is, he was mainly the author. He subverted the project by dying after Volume III. The last two volumes were completed posthumously and published by Armand Plumerey, Carême’s collaborator.) Carême is often credited with inventing every dish eaten in France. It turns out that, no, he didn’t invent every dish. It also seems unlikely that he made up an edible chartreuse all on his own.

I investigated, to make sure, and, yes, there were earlier versions, a few, including one published long before Carême was born. I also came upon a preparation that was different from the others. The recipe is in “Le Cuisinier Imperial,” by Alexandre Viard, published in 1806. Carême was flashy. Viard was earnest. Carême was sophisticated, ironic, clever, elegant, precocious. Viard was plainspoken and dutiful. Viard gave people the goods, and his book was absurdly popular, a new version appearing regularly until 1875 (thirty-two editions, by one count). Until I read Viard, I would have said that every chartreuse, from 1755 and for the next hundred and fifty years or so, had the same basic design: a casing and a surprise inside. Viard has the casing but no goody. Instead of meat, he says matter-of-factly (no explanation necessary), you put vegetables. He likes lettuce leaves, pressed to get the liquid out: nothing else.

In the early nineteenth century, “chartreuse” the color, it turns out, was not a word. This was my clue. The monks of Chartreux were not famous for their green liqueur, because few people knew it. Until around the eighteen-forties, I learned, the drink wasn’t distributed any farther than a donkey could carry it. The monks were famous mainly for those extreme vows, including one never to eat meat. Plenty of people didn’t eat meat, of course—the religious calendar and all that—but few ate meat never. (The food historian Jim Chevallier points out that the word “vegetarian” didn’t exist yet.) In early-nineteenth-century France, a vegetarian was considered an exotic, an eccentric, a bit nutty.

A chartreuse that is made with irony pretends to be made with vegetables. (Psst, look inside—you’ll find what we know you secretly crave, a piece of forbidden animal tissue.) The dish is, in fact, named after a bunch of monks, mountain freaks who never knew the fatty happiness of a steak frites and a glass of red.

When the two molds had finished cooking, they were turned out, and one was mounted on the other. Boulud arranged woodcock heads on top and stepped back. The effect was unlike anything I had witnessed in a kitchen. There was an instantaneous feeling of wonder. Wow! We were responsible for that? It was almost incomprehensible in its unnaturally natural beauty.

Now I find myself wondering if it is in this unnatural beauty that we discover Carême: the lines and the geometric shapes, as if created by a machine, but smelling of the earth. He didn’t invent the dish, but he may have made it his own. Carême is known for giant, preposterous foods that gobbled up space in three dimensions he found inspiration in architectural plans that he studied in the royal library in Paris. Nobody makes that stuff anymore. The enduring achievement is in two dimensions: unnaturally straight lines made out of natural ingredients. In Dumas’s entry, Carême recommends that the dish be prepared in late spring or summer, “the happy and benevolent season” (saison riante et propice), when vegetables are at their most tender. The vegetables in question are mostly roots, stored and normally eaten in winter. This is a pastry chef’s instruction. It is not a hunter’s. Nandron shot his birds in the autumn, when they are migrating. In late spring or early summer, they are mating or about to lay their eggs. But in late spring or early summer a vegetable, even a lowly root, is at its most colorful. Color gives you the crisp line.

Boulud cut into the chartreuse. He was thrilled, he said. He corrected himself. It was not that he was thrilled he was not unthrilled. (Boulud doesn’t really do “happy.”) He had a bite. “C’est pas mal,” he said. The game birds, the fat, the forest scents, the autumnal flavors, late harvests and mushrooms and dirt. “C’est du vrai medieval.” He had another bite. Despite an effort at restraint, he was growing excited. Maybe he was hungry, because after a third bite he said quietly, as though to himself, “This is actually country grand.” He was also jumping slightly. I had never seen this jumping thing before. He seemed about to bounce through the kitchen, elflike, until finally he declared, “C’est le vrai goût de la France.”


1. Golden Diner

This diner in Two Bridges is the first solo effort of Sam Yoo, formerly of Momofuku Ko and Torrisi. Diner culture is dwindling in New York, and Yoo&rsquos spot aims to remedy that. Expect egg sandwiches on sesame scallion milk buns, omelettes, and green tea coffee cake.

2. B&H Dairy

Open in the East Village since 1938, B&H Dairy is a 400-square-foot lunch counter that still serves sunny-side-up eggs and pierogi with a side of on-the-house challah.The i ncredibly gregarious staff makes every moment worth it, even when it&rsquos mobbed with hungry (and hungover) diners.

3. Egg Shop

Capitalizing on the versatility of eggs, this eatery fries, scrambles, poaches and pickles its organic, locally sourced main ingredient, which tops sandwiches and anchors bowls of miso-soaked quinoa and farm greens. And it all happens in a pleasant, mint-green environment that sports playful, yolk-related illustrations and ceiling lights shaped like egg cartons.

4. Le Crocodile

The Chez Ma Tante team has taken over the lobby restaurant in the Wythe Hotel. You&rsquoll find croissants, oeufs en meurette and roast chicken on the French-American menu. Chocolate mousse and crème brûlée are on the dessert menu.

5. Tim Ho Wan

Tim Ho Wan has earned a ton of hype throughout the years thanks to its title as the cheapest Michelin-starred restaurant in the world. The first NYC location of the dim sum darling launched in the East Village in 2016, serving its signature baked BBQ pork buns, steamed shrimp dumplings and pan-fried turnip cakes, all priced in the single digits. This Hell's Kitchen location dishes out these specials in a space inspired by 17th-century French salons, with details like an embedded bamboo steamer and the Tim Ho Wan dragon logo.

6. Golda

So much about brunch is centered on gossiping about last night, but sometimes you just want to eat alone. When the solo mood strikes, head to this all-day Mediterranean café, where you can sit at the counter and nibble on matbucha hummus, za&rsquoatar flatbreads and signature egg &lsquon cheese sandwiches.

7. Freemans

Tucked away in an alley, this treasure feels like it&rsquos straight out of a Wes Anderson movie, in all of its taxidermied, vintage-wallpaper&ndashladen, old-book&ndashstrewn glory, creating a nice atmosphere to spill the beans with pals at one of the long communal tables.

8. Chez Ma Tante

Chez Ma Tante&rsquos unpretentious European influences give it Montreal vibes.The restaurant is situated on a sleepy corner in Greenpoint not too far from the waterfront. The menu seems simple but it&rsquos satisfying: stripped down recipes that focus on quality ingredients that you can&rsquot stop eating. The stracciatella with English peas, fava beans and preserved lemon is a favorite.

9. La Mercerie

The stylish sit-down café, set in Roman and Williams Guild, also has to-go service for its food and home goods. While you're noshing on French fare from chef Marie-Aude Rose, scope out the kitchenware that is also for sale.

10. Fairfax

Another sunny café from Gabriel Stulman&rsquos team, Fairfax is parked right in the middle of the West Village. Sporting of-the-moment mid-century modern decor and large windows, it&rsquos a prime place to post up alone with a laptop or with a pal.

11. Baar Baar

The inventive Indian menu highlights chef Sujan Sarkar's modern takes on classic dishes like malai chicken mac and cheese and a Kerala fried chicken sandwich with masala fries.

12. Ed's Lobster Bar

Ed&rsquos Lobster Bar, started by the longtime sous chef at Pearl Oyster Bar, nails the seafood dishes we love all summer long and makes them a treat for brunch. Whether it's a lobster roll or a clam chowder, you'll leave satisfied and daydreaming of that beach vacation.

13. El Castillo de Jagua

This casual Lower East Side gem was an Anthony Bourdain favorite for good reason. El Castillo de Jagua serves up heaping portions of delicious food, like its mofongo, a dense mash of garlicky green plantains and fried pork. Rest assured, if you have a laundry list of chores to do, the grub comes out fast.

14. Davelle

Milk toast seems to be everywhere in New York these days. Get out of bed this weekend to see the artistry that is Davelle's own mesmerizing berries and cream toast that creates a delicious checkerboard effect.

15. Jack’s Wife Freda

Israeli-born Maya Jankelowitz met her South African husband, Dean, while working at breakfast bastion Balthazar. Jack&rsquos Wife Freda&rsquos menu melds the cuisines of their childhood homes, as well as New York&rsquos Jewish food traditions. Bloody mary&rsquos, cantaloupe mimosas and Aperol spritz&rsquos pair splendidly with plates of green shakshuka and poached eggs with grilled tomato and haloumi.

16. Ruby’s Vintage

Located on Strivers&rsquo Row, Ruby&rsquos Vintage is named after actor and civil rights activist Ruby Dee, whose childhood abode now houses the restaurant.With a focus on soul food and cocktails, the joint encourages you to sop up the pain of last night&rsquos liquor with some carbo- loading grits and a hair-of-the-dog tipple.

17. Russ & Daughters Café

If you&rsquove spent more than one Saturday afternoon waiting in line for a few gorgeous slices of Nova, this is the brunch for you. Gather your fellow lox lovers and grab a smoked-fish platter for four at the coffeeshop sibling of the Lower East Side&rsquos revered appetizing store. The beefed-up boards are each named after one of founder Joel Russ&rsquos daughters and padded with a laundry list of accoutrements (rye bread, cream cheese). The café is still only offering takeout with a few tables outside.

18. Kopitiam

This Malaysian café has an all-day menu of small plates and snacks. Kopitaim&rsquos nasi lemak, the national dish of Malaysia, which includes coconut rice, fried anchovies, cucumber, peanuts, hard boiled egg, side of house sambal sauce, is a comforting way to start any morning.

19. The Fulton

Jean-Georges&rsquo seafood-centric spot at Pier 17 is a stunner. We&rsquore talking NYC movie-moment beautiful, with views of the Brooklyn Bridge, the East River and Brooklyn Bridge Park so close across the glittering water you can almost grab it. The food&rsquos good too, including kicky seafood plateaus, lobster rolls and land items like eggs Benedict and fried chicken.

20. Alma

One of the best rooftop restaurants in NYC, Alma&rsquos brunch offerings include fun frozen cocktails, peak form margaritas, chilaquiles to rival any other, a fortifying arroz con queso, Corona bottles filled with the best hot sauce in town and a casually beautiful view of lower Manhattan and the East River.

21. Pies ’n’ Thighs

Beginning as a drunk-food closet at the back of a bar, this Southern-fried spot run by the three chefs&mdashCarolyn Bane, Erika Geldzahler and Sarah Buck, who met working at Diner&mdashretains the DIY, seat-of-the-pants spirit of the dive that it sprang from: food specials scrawled on sheets of paper, chairs and tables that might have been salvaged from a public school, and borderline aggressive bright overhead lighting. The food, not the venue, is clearly the draw. The fried chicken&mdashsimply brined, floured and fried&mdashis among the city&rsquos most succulent, with a greaseless, extra-crispy crust.

22. Roey's

Roey&rsquos is an offshoot of Rosemary&rsquos, a scene-y Italian restaurant in the West Village. Its brunch menu includes cacio e pepe egg sandwiches, Dutch boy pancakes and half-a-dozen pizza varieties.

23. Peaches

At this pioneering Bed-Stuy restaurant, owners Craig Samuel and Ben Grossman (both of The Smoke Joint) ably me rge greenmarket and upscale Southern concepts. Starters emphasize salads, like the toss of arugula, pecans, green apple, blue cheese and balsamic. Other brunch menu items include smoked chicken and sausage gumbo, grits with shrimp or blackened catfish and steak and eggs.

24. Shuka

Shuka&rsquos rustic yet vibrant menu is inspired by Ayesha Nurdjaja&rsquos travels through Spain and North Africa, as well as by her experience on the line at top Tel Aviv kitchens. The Moroccan-influenced tiles and textiles accompany a menu full of mezze (fried halloumi, za&rsquoatar fries) and dishes like baklava cinnamon rolls, spit roasted chicken shawarma and shakshuka.

25. Pilar Cuban Eatery

The name of this family-run restaurant in Bedford-Stuyvesant comes from Ernest Hemingway&rsquos boat, Pilar, which he used for fishing trips in Cuba. For entrees, there&rsquos a classic pressed Cuban sandwich served with plantain chips or a side salad. Sip on Cuban soft drinks like the pineapple-flavored Jupiña or the cafe con leche especial, a sweet combination of Café Bustelo espresso and condensed milk.

26. Dimes

Dimes&rsquo buzzy shine has worn off a little since it first opened in 2013, but the quality of the brunch has remained just as bright as ever. With playful interior design and almost mismatched furniture filling the space, it&rsquos one of the most pleasant places for morning fare. Dimes has a market, the main restaurant and Dimes Deli, which remains our favorite of the three. Here you&rsquoll find berry acai bowls, big salads, and an excellent breakfast burrito.

27. Miss Lily’s 7A Cafe

This downtown Caribbean restaurant playing a reggae-and-dancehall soundtrack offers a brunch power hour with the purchase of any entrée. Sip 60 minutes&rsquo worth of island cocktails like the One Love bellini (sparkling rosé, pineapple and peach) or a Lily&rsquos rum punch with pineapple, orange and cranberry while feasting on West Indian&ndashinspired platters.

28. Cookshop

Nestled beside the High Line, Cookshop is perfect for alfresco dining, featuring seasonal, locally sourced dishes and an array of fresh, piquant cocktails. For a decadent brunch, try the Dutch baby with lemon curd, or go savory with poached eggs, huevos rancheros or the roasted chicken breast salad. Many dishes are grilled, rotisseried or prepared in a wood-burning oven, in a wide-ranging display of sophisticated food craftsmanship.

29. Gertie

Williamsburg&rsquos Gertie serves a terrific breakfast with the soul of an old-school New York luncheonette in a space you&rsquod expect to find somewhere in California. It&rsquos bright and airy with an Instagrammable mural by artist Lea Carey inside. Excellent egg 'n cheese sandwiches are served on house made English muffins that we'd order any day of the week.

30. Sunday in Brooklyn

Contrary to what the name might suggest, Sunday in Brooklyn is open for brunch every day of the week. The rustic three-story space boasts an outdoor patio, private dining room and a rooftop garden. The brunch menu includes items like an egg and cheese sandwich with gochujang aioli and a cheddar scramble with bacon, breakfast sausage, chicken sausage or avocado.

31. Five Leaves

Five Leaves these days is mobbed, but their truffle fries are worth the wait. Looking for a reason to get your booty out of bed? This might be it.

32. Esperanto

Here, you can scarf down tapas and tap your toes to live music while gazing out on one of Avenue C&rsquos gorgeous community gardens, located directly across the street. The good times don&rsquot stop there. The brunch cocktails&mdashmimosas, Bloody Marys, sangria and other quaffs&mdashare ace for a buzzy day off, with a choice deal to match: One tipple is $8, two cost just $15, three are $20, and you can guzzle the whole damn pitcher for $36.

33. The Butcher’s Daughter

From humble juice bar beginnings to raw-food superstar with bicoastal outposts, this sun-drenched café in Nolita has vegetarians hooked &mdash and for good reason. The rustic-chic vibe&mdashcomplete with blonde-wood counters, white-washed brick, and a plethora of lush greenery&mdashsets the scene for farm-forward plates. Not to be overlooked, the extensive drink list includes super-food smoothies, elixir shots and even cold-pressed cocktails.

34. Tre

This narrow trattoria has been operating on Ludlow Street since 2007, and its bottomless brunch is still best in class. For $40, you&rsquoll sip unlimited sparkling white wine or mimosas along with plates of eggs in purgatory, Tuscan chestnut crêpes and good old eggs any way. There&rsquos a 90 minute limit like most brunches of this ilk, but service is unrushed and it's probably good to set your limits this early, anyway.


Watch the video: Από την 1η Σεπτεμβρίου εκτός δομών υγείας οι ανεμβολίαστοι υγειονομικοί (June 2022).


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