Call Of The Wild - Wildair does it right on the Lower East Side
It’s a bar? It’s a restaurant? It’s Wildair. And with food and drinks this delicious, it doesn’t matter how Wildair wants to categorize itself. The very talented Fabian Von Hauske (Jean-Georges, Noma)...
View ArticleComfort Inn - Burgers, mac'n'cheese and ice cream sandwiches go vegan
Chef Chloe Coscarelli is an equal opportunist. When it comes to juicy burgers, crispy wontons and gooey mac n’cheese, she thinks vegans can have just as much fun as their meat- and dairy-eating pals....
View ArticleFilfil So Good - Flavor reigns with a cold-busting hot sauce
This cold season, instead of gagging down cloves of garlic to keep the sniffles at bay , we’re going to shower everything we eat with Filfil No. 7 Garlic Hot Sauce. With over 20 cloves of non-GMO...
View ArticleRaw Fish Fever - Sustainably sourced and fresh from the sea
Not since Jams—those colorful surfer shorts everyone had to have in the ‘80s—has a Hawaiian institution been so enthusiastically embraced. In the past month—a bitter, dark month with record...
View ArticleMaman Knows Best - Maman 2.0 is here and it's glorious
For the owners of Maman, opening a Tribeca location came as naturally as walking by the space and seeing a “for rent” sign pop up in the window. The easy, stylish vibe and the fresh, South of...
View ArticleKing For a Day - Find delicious seasonal fare at Kingsley
When it comes to keeping things local, the numbers at Kingsley, which opened in the East Village in December, don’t lie. In an interview, chef Roxanne Spruance told us, “As the chef and owner, I...
View ArticleDrink to your health - A tea for whatever ails you
Though we love hidden doors, soft openings and speakeasys, New York is not a town known for its well-kept secrets. Relatively under the radar—for now, at least—Té Company is a serene oasis perched just...
View ArticleNut House - Why we love modern milkman NotMilk
Have you seen the ingredients label on a bottle of store-bought almond or other nut milk lately? With thickeners like carrageenan, locust bean gum and sunflower lecithin, dubious “natural” flavors and...
View ArticlePlant-Powered Pizza - Vegetables are the star at Matthew Kenney's 00+Co.
Matthew Kenney may have first made his name with raw foods in New York at the now-closed Pure Food and Wine, but he and chef Scott Winegard, are doing wonderful things with fire at their new East...
View ArticleHearth’s Reboot - Marco Canora is a man on a (delicious) mission at his...
As Marco Canora goes, so does his phenomenal restaurant, Hearth, where the flavors of the Tuscan-American food are as strong as the commitment to transparency and food sourcing. More than 12 years ago...
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