City guide New York’s trendiest restaurants
If you are in New York for the Mercedes-Benz Fashion Week, then you should try the city’s trendiest restaurants.
The latest restaurant by Michael White, Costata, sits in the very same Soho space that launched his career over a decade ago when it was known as Fiamma. Costata means ribeye in Italian—so the menu follows suit, with a selection of steaks and chops. And, as in all of White’s restaurants (Marea and Osteria Morini), there’s a generous offering of seafood and pasta, too. Delicious.
Jean-Georges Vongerichten and executive chef Dan Kluger made a such a splash with ABC Kitchen, their first partnership with ABC Carpet and Home, that they decided to collaborate again on the other side of the Flatiron home goods store. This time, the duo presents Latin flavors, with the same emphasis on seasonality and sustainability as their original. Hot dishes include spring pea guacamole, mezcal-cured salmon with cucumber-yogurt relish, and a variety of creative tacos.
We have waited ten years for another offering from talented Wylie Dufresne, and his latest opening, Alder, blends an approachable gastropub concept with his kitchen trickery. A sleek-yet-comfy dining room hums with hungry hoards eating up clever spins on pub grub, Caesar salad; and a bright purple “pub cheese.”
One of the owners, Richie Notar, knows a thing or two about attracting the “in” crowd, as his experience stems back to the heyday of Studio 54, and he is currently a managing partner of Nobu. Though it’s hard to take your eyes off the décor—painted fish swimming on mirrors, white columns, original Warhols, stained glass windows, and chandeliers—there is plenty of attractiveness on the plate too. Think nodi with braised oxtail and herbed breadcrumbs, from chef Danny Ye.
A look around the dining room (is that Jerry Seinfeld? Sarah Jessica Parker?) reveals one reason why this new offering from the trio behind Torrisi Italian Specialties and Parm is the hottest reservation in town. The old-school service and heaping plates of retro-yet-refined Italian fare (veal marsala; chicken scarpariello) are hitting a culinary chord with a crowd who longs for the good-old-days. Italiano vero!
“Grand Café,” is the perfect descriptor for the vast Noho space that houses Lafayette, edged with a bakery, and brimming with scenesters. The menu could have come right off the plane from Paris, with charcuterie, rotisserie chicken, and plateaus of seafood.
GM Eamon Rockey most recently honed his skills at Atera and Aska, while chef Bryce Shuman spent six years in the kitchen at Eleven Madison Park (where he met Rockey). The modern American menu includes intriguiuch ng snacks sas fried pickles with ramps and Aleppo yogurt and seasonal entrees like asparagus pappardelle with black pepper and summer truffle.
The team behind this trendy Williamsburg spot do, providing a racetrack theme without the seamy characters. The menu from Momofuku Ssam Bar alum Sam Glinn includes wings in three styles—fried, grilled, and Asian–and sure-bet entrees like coq au vin and steak frites.
Chef Harold Dieterle, the first winner of Bravo’s Top Chef, is now focusing to his heritage at The Marrow with a menu that multitasks with German and Italian flavors, where dishes such as duck schnitzel are served side-by-side with housemade rigatoni.
ZZ’s Clam Bar
The team of Rich Torrisi, Mario Carbone, and Jeff Zalaznick scuttled their original plans to open a ramen bar. Instead, they’ve introduced a modern seafood counter a few doors down from their newly-opened Carbone. The menu includes upscale fish dishes such as prawn ceviche with fried shrimp heads. The sea with a touch of class.
Source: Ny Design Agenda