#new-york-dining

#new-york-dining

Having opened in 1986, it is one of the enduring icons of New York's bistros--now being mimicked by newcomers like Chez Nous, Le Veau d'Or and Chez Fifi. It has a crowd as faithful and returning as any restaurant's in New York, and the clientele dresses well (more on that later) and seems to have, in Scott Fitzgerald's words, "voices full of money." The faithful call it "Bilbo," as they once called '21' Club "the Numbers" and Le Cirque "the Circus."

Narkara's boldly flavored and unfamiliar dishes would kill in a utilitarian setting along some semi-decrepit stretch of eastern Chinatown - think Mam or Ha's - but will the city's more adventurous eaters be lured inside such a generically opulent room, on such a normie block? In the early going, the answer seems to be yes. Here is the scene at 6:30 p.m. on a Friday night, when nearly every table was taken.

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

Endless options reign supreme - both are bolstered by huge immigrant populations that bring depth of flavor, character, and community to each neighborhood and borough. Their unique characteristics and signature dishes can both be appreciated at the same time; for food-lovers, chefs, and critics alike, both Chicago and New York should be at the top of your list of cities to explore with a healthy appetite.

Eater New York's debut on Substack allows for direct connection with readers who care about the current dining scene in New York. This new newsletter format fosters engagement between Eater and its audience.

Unapologetic Foods has transformed Indian dining in New York with a series of successful restaurants, elevating the cuisine's presence in various neighborhoods, particularly in Manhattan.

Olmo, a new eatery, serves a Mexican cantina experience in New York with standout dishes like sopes, eggplant milanesa, and unique cocktails.

We chose to define 'markets' in the broadest terms, highlighting the gourmet aspect of grab-and-go food, showing that quick meals can also be high-quality.

"Beginning on Wednesday, June 18, head to the counter's Charles Street and Lorimer Street locations to snag a Lobster Club made with fresh lobster meat, Nueske's bacon, sliced avocado, iceberg lettuce, chopped chives and preserved lemon aioli on challah bread."

Lincoln Center's expansion with Tatiana and the summer patty stand reflects a commitment to elevate culinary experiences alongside its vibrant cultural offerings.

"I want to bring Taiwanese food to a higher standard of what I think it should be from a chef perspective," said Inn.

Rumors started bubbling up this week that the restaurant would close because of a rent dispute, but it sounds like something more complicated is afoot.

Kancil, a Malaysian restaurant located on the Upper West Side, will close after six months due to rising operating costs and logistical challenges, including blocked entrances.