When your NYC Club Promoter texts you every single Thursday night telling you to come to “CATCH” in Meatpacking, you wouldn’t think that trendy spot would double as a high-end fish restaurant. Catch, a club-restaurant hybrid, actually serves delicious, unique food that will exceed all expectations. This relatively new meatpacking hot spot, located in a prime spot right across from the Gansevort Hotel, attracts a … Continue reading Catch
I’d like to think the guys behind Smorgasburg in Brooklyn realized that their Number One fan works weekends and needed her food truck fix during the weekdays. In reality, the Flea opened daily near South Street Seaport in an effort to revitalize the area following the damage from Hurricane Sandy. Smorgasbar is open daily from 11am to 10pm with a shipping crate converted into a … Continue reading Milk Truck Grilled Cheese (at Smorgasbar)
Thirty-Two Ounce Styrofoam Buckets of Beer, Killer Wings, and Bras hanging from the ceilings makes for the ultimate dive bar. Located right off South Street Seaport in Financial District, Jeremy’s Ale House attracts a diverse crowd for low priced drinks, scratch off lotto cards and serious grub. I would have never known that this place existed, especially considering that I was down the block a few … Continue reading Jeremy’s Ale House
The Palm is a classic New York institution, serving delicious steaks and seafood since the 1920s. Its continued success led the restaurant to rapidly expand, with three locations in Manhattan and even more throughout the United States. Even with it’s growing success and chain of successful locations, The Palm is still family owned and operated sticking to a tradition of high quality food and excellent … Continue reading The Palm
Famed chef Daniel Boulud controls the New York culinary scene. Every restaurant he’s opened receives famed reviews and has continually transformed a variety of cuisines. While these restaurants aren’t on the same pricing level as the World-Class Daniel, they are still on the relatively expensive side. Cue Restaurant Week. Lunch deals tend to be the best bang for your buck if you are able to … Continue reading Boulud Sud
It’s become slightly cliche to love The Stanton Social, a Lower East Side restaurant that began the small plate phenomenon almost a decade ago. But even though the restaurant now attracts a slightly different crowd – a slightly older clientele mixed in with attractive foreigners – the food still keeps this Chris Santos’ first venture a fan favorite. His second restaurant, Beauty & Essex, has … Continue reading Stanton Social
My youngest sister is spending the summer in Barcelona, Spain, enjoying lots of lavish meals full of paella, potatoes and of course, sangria. To say I was jealous about Amanda’s culinary adventurous is an understatement. I absolutely loved my time in Spain a few years ago, developing a serious appreciation for seafood paella and an undeniable weakness for patatas bravas. The one place I actually … Continue reading Socarrat Paella Bar
This Midtown East ramen bar is hidden up a narrow stairwell that leads to a surprisingly open and well lit area. The restaurant is much more open then other traditional ramen bars, which are usually marked by long, narrow, dark seating. Instead, Hide-Chan Ramen has comfortable tables, which are semi-enclosed by wooden screens, creating little rooms for each table full of patrons. We sat down … Continue reading Hide-Chan Ramen
Wylie Dufresne revolutionized the culinary scene at his up-scale restaurant WD~50 on the Lower East Side. His utilization of molecular gastronomy has perplexed diner’s expectations of where something is supposed to be. When word broke early this year that Dufresne was planning to open a gastro-pub offering more affordable options, all foodies couldn’t contain their excitement. I made a reservation a month before heading to Alder, his … Continue reading Alder
J.G. Melon always comes up in conversation about the best burger in the city. It’s Upper East Location was always a major deterrent for me, thinking that this would be a stuffy, white cloth type spot with people cutting their burgers with a knife and fork. Boy, was I totally wrong. The restaurant is one of those places that feels like it has been there … Continue reading J.G. Melon
The Political Foodie 