EAST VILLAGE
Designed with a dinner party focus, this East Village newcomer, Feast, invites diners to “explore a certain tradition, protein or season” in form of a communal, sit down meal because it “is a more interesting way to eat.” When Chef Chris Meenan (former Chef de Cuisine at Veritas) and owner Brian Ghaw (Savoy Bakery in East Harlem) were brainstorming restaurant ideas for their new joint venture they both agreed that their favorite dining experiences were when they and their guests shared big family-style plates of food while enjoying long conversation.
Recently there has been an increase in the number of eateries focusing on healthy, clean-eating dishes, as more and more people are forming dietary restrictions and adapting a vegetarian/vegan lifestyle. With so many health-conscious eateries around the city, you no longer need to settle for tofu, bland veggie burgers, and "facon" to have a healthy, satisfying meal. Opening right before Hurricane Sandy, Table Verte in the East Village offers diners of all kinds, an approachable, flavorful meal consisting of market-fresh vegetable dishes using French culinary techniques. Even the most carnivorous meat-eater you know won’t be looking around for a burger after a dinner at Table Verte.
Even though Chef Miguel Trinidad hails from the Dominican Republic, he is no stranger to Filipino cuisine after spending extensive time in the Philippines studying the culture, the way of life and the food! As the head chef at the ultra-popular East Village-based Filipino restaurant Maharlika, Miguel has earned his spot as well-respected chef in New York City.
Proven more by the fact that Maharlika has won numerous accolades since it opened in 2011, including Best New Food in Time Out New York, Best New Restaurant by MetroMix, and Best Cocktail Drink from Tasting Table. We chat with the chef about the success of Maharlika, as well as his power teams new venture called Jeepney.
The East Village is home to some of the best boozy bars in the city, so it's no surprise that two new spots have opened up, dishing out creative cocktails.
Evelyn Drinkery is not only a cocktail mecca, but it's also budget friendly, which we all know is hard to find in the city that never sleeps. The cocktail bar resembles an old-style saloon, split distinctly into two parts -- the front room, which has masculine features such as wooden benches and exposed brick, while the back room has a more feminine appeal with banquettes and cocktail waitresses. The Drinkery is brought to you by Drummer Hoff Hospitality, which was founded by Jared Shepard, Justin August Fairweather, and Christian Sanders, who have had extensive experience in the cocktail industry. The cocktail program at the bar is broken down into four categories: juleps, collins, cocktails, and spirited phosphates. If you're wondering what that last one is exactly, it's booze-infused housemade sodas (carbonated cocktails are hot right now). Not only are their phosphate drinks to die for and their liquor concoctions unique and tasty, but they surprise you with a non-traditional pricing for the city, clocking in between $7 and $11. With bargains, booze, and an 'all are welcome' attitude, this is sure to be the new 'it' desitination this Fall.
For those looking for a different kind of event space, one that puts you in the open air of Manhattan, surrounded by a bustling neighborhood, say, the East Village, then the trustees of the New York Marble Cemetery should be on your call list.
In an effort to fund much needed restorations, the cemetery, which was built in 1830, and at the time was at the city’s northern perimeter, has hosted a slew of events ranging from weddings, film and television settings, and even ballet recitals.
While the last burial was in 1937, Caroline S. DuBois, one of the trustees, told the New York Times they were looking for ways “we could make the cemetery pay for itself.” The cemetery is, however, subject to the perils of New York City. Peter Van C. Luquer, a former trustee says he used to find hypodermic needs in the grass and used condoms and underwear in the trees.
But don’t let your imagination wander off in the dark depths of a Stefon Zolesky inspired party dream just yet, they don’t allow just anyone in!
Helming the kitchens at restaurants like Osteria Morini, Ai Fiori, and Marea, Michael White is easily one of the best chefs in NYC. So, like many other foodies, I eagerly awaited the opening of his much-anticipated Midwestern-style pizzeria, Nicoletta. His most casual restaurant to date, Nicoletta opened its doors in the East Village on June 15th. The 58-seat box-shaped space with high ceilings has minimal décor, boasting exposed brick walls, metal chairs, and marble-topped tables, each equipped with a built in pizza stand to maximize table space. 38 additional seats will be added outside. But let’s get to the pies…
The men behind Ninth Ward, Nic Ratner and Robert Morgan, are slated to open a new spot this Friday. Kingston Hall. Located in the former Holy Basil space in the East Village, it's said to resemble a Jamaican mansion taken over by '60s hipsters...no joke.
The theme is obviously Jamaica in 1962, complete with two fireplaces, and a pool table (do they need fireplaces in Jamaica?).
The new spot will be serving up cocktails in coconuts (we expect nothing less), as well as pub grub with a Jamaican flair, such as beef patties.
We look forward to checking out this new and unusual bar!
East Village ethnic spot, La Zarza, is launching a new menu, along with a new chef, in honor of their four year anniversary. David Martinez will step aboard as chef and has had past experience at numerous NYC restaurants such as Aureole, Bouley, and Gansevoort 69. A native of Valencia, Spain, he plans on keeping the traditional Spanish influences and flavors that the spot is known for, but incorporate more seasonal and local ingredients into the menu. The new menu will include a mixture of tapas and larger entrees. You can expect to see small plates such as Crujente de Majon (crispy bread, melted Mahon cheese, honey, lavender, sea salt) and Mini Fabada Catalana (white bean, herb and blood sausage stew), along with a slew of other tasty dishes. Entrees include classic dishes such as Codorniz Con Higo (baby quail wrapped with Serrano ham, celery root puree, fig and apple chutney, lemon-thyme pan sauce) and Merluza en Acite de Arbequina (hake slow poached in Arbequina olive oil, ramp and fava bean puree, spring peas, pea shoot salad). Say felicidades to La Zarza by stopping by and trying out their new menu!
Don't be fooled by the name, Paprika, located in the East Village, stems from Valtellina, a region in Northern Italy bordering Switzerland where the food is more Alpine and Austro-Hungarian empire than sun-drenched Italian. Chef and owner Egidio Donagrandi has been serving up non-regional Italian food for over ten years at his resto, but has now decided to shift his focus to his home and its unique cuisine.
The new menu focuses on the flavors and traditions of Valtellina, which is heavily influenced by neighbors Switzerland and Austria. Unique regional specialties and ingredients include buckwheat polenta, cheeses like bitto, crescenza, and casera --all of which are rare in New York. Another preparation Paprika uses is pickling, which is a technique used in Valtellina. Egidio pickles everything from red onions, beets and radishes to oyster mushrooms. Included on the menu are delicious appetizers like Dandelion Salad with pickled red radishes, soft crescenza, and spring onions and Bresaola Carpaccio with pickled oyster mushrooms and red radishes. Delicious pastas include Pizzoccheri Valtellinesi with buckwheat tagliatelle, savoy cabbage, casera cheese, potatoes and garlic, unbelievable Homemade Spaetzle with brussels sprouts and fava beans, and Buckwheat Lasagna with braised leeks and casera cheese fonduta.
Sometimes the weekend has its way with you. Crusading about in the guise of an infinite booze-fueled horizon—only to pull the ole “bait & switch”—and hit you with the anvil-sized dose of mundane reality: the arrival of Monday.
Back in the throes of the miasmic work-week revivification is key— via a renewal of nocturnal explorations into the very soul of revelry! A steady diet of nightly escapades lessens the sting of proletarian mundanity, while simultaneously sustaining one’s Dionysian impulses. Forego the slow degradation of ennui by sampling generously of this week’s party ambrosia!
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