NYC food

NYC food

There is a momentjust as the door swings openwhen Berimbau Brazilian Table sweeps over you like a warm breath on your neck: slow, seductive, charged with life. Tis the season to be jolly, although New Yorkers know December can feel like a marathon wrapped in tinsel. Berimbau arrives as the perfect escape hatch. If you need a break from the holiday cheer, the office parties, or the Fifth Avenue crowds, this restaurant gives you a full Brazilian vacation for a fraction of the effort.

Mets colors and cumbersome cardboard trays were everywhere you looked as people frolicked from stand to stand, sampling what over 50 vendors had traveled from around the world to share with New York. "This is my Super Bowl," said veteran Bagelfester Ryan Saderberg. "I just have a thing for buffets in general. Something about unlimited foods speaks to me. It's two worlds colliding. I rave to all my friends that they need to come here."

Flower Shop, led by Eldridge Hospitality co-founders Dylan Hales and Ronnie Flynn, will now offer a more expansive food menu with a big-name chef like Huang behind the wheel. The nearly decade-old neighborhood hangout for fashion, art, and music types previously served a straightforward lineup of maitake rigatoni, shrimp tacos, and pan-roasted cauliflower steak. Huang's menu debuts Tuesday, November 11, with service from 5 p.m. to 10 p.m. across the ground floor of the Flower Shop.

With so many ways to reinvent the burger, Peter Luger has remained focused on quality ingredients. The restaurant is known for using only USDA Prime meat that is dry-aged on site. The meticulous process of finding and preparing the meat is part of the reason the burgers served at Peter Luger are better than anything you might put together in your own kitchen. Though the Michelin-reviewed restaurant is known for its steak, these juicy patties have acquired a devout set of customers.

Always ahead of the curve and nostalgic as a hobby, New Yorkers are leaning into a dominant food trend from when the subway fare was $2.25, Occupy Wall Street camped out at Zuccotti Park, New York Fashion Week had recently relocated to Lincoln Center, and yes, there was a fro-yo shop on every corner. Now, frozen yogurt has become part of the zeitgeist once again.

New Yorkers don't agree on much, but one thing is certain: When it comes to pizza, the state still reigns supreme. This National Pizza Month, DoorDash crunched thousands of customer reviews to identify the 50 most popular pizzerias in the U.S.-and 10 of them hail from the Empire State. From Manhattan to Brooklyn to Buffalo, the results prove that New York's slice game is as strong as ever.

He was born in the city and spent formative years working at Brasserie Les Halles, a French cafe on Park Avenue. The city's eponymous magazine, The New Yorker, published the essay that vaulted him into stardom as he was slinging steak frites. He knew NYC well, so when he said the French cafe, Minetta Tavern, had the best hamburger in the city in his New York episode of "The Layover," it meant something.

Perhaps the most iconic style of pizza outside of the country where pizza originated is the New York-style slice. Authentic NYC pizza is a large slice served hot on a disposable plate, crisp yet tender enough to fold with one hand and wolfed down tip-first (preferably whilst standing or walking). It is delicious, functional, and goes by many names. Depending on where in NYC you are, you have to ask the pizza shop for a "regular,"

After moving here two years ago from her native France, Alexia Duchêne hasn't had to venture far from , the old-school, "unapologetically French" West Village restaurant that she and her husband, Ronan Duchêne Le May, opened earlier this year. The couple lives above the restaurant, and most of her routines - brunch at the Commerce Inn, twice-a-week stops at the Union Square farmers' market - keep her downtown.

Move over truffle oil, there's a new flavor bomb making the rounds. Kayanoya USA is kicking off a two-week citywide celebration of dashi, the quietly powerful soup stock that gives Japanese cooking its signature depth. Timed to National Dashi Day on October 15, the series brings together some of New York's most beloved Japanese spots for limited-edition dishes and drinks that spotlight the pure, savory essence of umami.

"What makes Bub's different is the level of culinary innovation at its core," per the team. "Every recipe was developed from the ground up, not just swapping ingredients, but inventing new techniques that deliver indulgence, nostalgia, and joy-without compromise.

Waiting in line is a young man's game. And once I was that young man (or woman or whatever). In my early twenties, I believed in the prize at the end of the line. I had to-the thought alone kept me warm as many nights I stood outside in the dead of D.C. winter in little else but a skin-tight dress. But I'm older now, my outfits actually match the weather

The blaze broke out at 481 Van Brunt St., which houses dozens of artist studios and small businesses, at around 11:30 p.m. on Sept. 17, officials said. Flames quickly engulfed the top floors of the building and spread to the roof, forcing firefighters to evacuate. This type of construction is called heavy timber, it's all wood so, once these structural members start going, the fire takes over rather quickly, said FDNY Assistant Deputy Chief Kevin Woods.

A new Manhattan taco hotspot is already expanding this fall. Nolita taqueria Santo Taco is opening a second location in Greenwich Village at 94 University Place, at East 12th Street, sometime in the fall. Compared to the original tiny storefront running in a shared space with La Esquina that opened in May, the new spot will be larger. The 1,400 square-foot location will offer more standing and seating space, plus an open kitchen.