NEW AMERICAN
Chloe, a charming BYOB eatery in the heart of Old City, recently celebrated their tenth anniversary, quite a feat in the food and power-hungry restaurant industry. For Chloe's ravenous diners huddle outside waiting for a coveted table, this comes as no surprise. Eat here once and you’ll understand why this new American restaurant is a Philly staple.
Located on Arch Street between 2nd and 3rd Streets, Chloe is run by a husband and wife team: Mary Ann Ferrie and Dan Grimes. The twosome works as co-chefs and together they make magic in the kitchen. Chloe uses only the freshest ingredients and their farm-to-table approach to cooking becomes even more apparent in the summer months.
Noho Star
Cuisine: New American
Price: Moderate
NoHo
330 Lafayette Street
(between Bleecker St. and Houston St.)
New York, NY 10012
(212) 925-0070
www.nohostar.com
The Noho Star was the first place that I have ever brunched in New York City upon moving here for college. Balancing on the butter knife's edge of curiosity and wide-eyed freshman utopia, I set out for Bleecker Street for lunch with an old high school friend who was visiting. I assured her that I was already completely familiar with all aspects of the city, but once we got off at the 6 line Bleecker stop, I became overwhelmed by the nonsensical grid of streets before me. Instead of losing my cool trying to find the place I originally had in mind, I pointed to the closest restaurant and claimed it as my intended destination for our afternoon dining excursion: The Noho Star.
Benchmark Restaurant
339A 2nd Street
(Between 4th & 5th Aves)
Brooklyn, NY 11215
(718) 965-7040
www.benchmarkrestaurant.com
Park Slope, a popular dining destination and architecturally gorgeous neighborhood of Brooklyn, now has another reason to be desired as a choice neighborhood of residence. Benchmark Restaurant opened its doors in February 2010 near 5th Avenue in the heart of Park Slope.
Serving up New American cuisine, executive chef Ryan Jaronik (above) uses meat from pasture-raised animals and locally-grown produce, as well as culinary skill, to turn out only the best dishes. Favored starters include Chorizo Stuffed Chicken Wings with hot celery giadiniero and blue cheese fondue, and a Trio of Beef Short Ribs-corned, braised, and broiled-are served with truffled sauerkraut, parsley root, and squash kimchee. An entrée of Seared Duck Breast in a foie gras emulsion is sided with sweet potato and leg confit hash. With an entrée menu made up of mostly meat, the Shrimp Crusted Atlantic Halibut, with Shiso Yuzu broth, tomato confit, and cranberry beans, gives the other meat dishes a run for their money.
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