Friday, October 24, 2014

This Week

Full_barbalu

Up in the air! It's a bird! It's a plane! It's...uh...a real friggin' Iron Man

  • Out of the Ashes: Barbalu Open now
     
    Barbarini Alimentari succumbed to Sandy, but its owners have raised Barbalu in its place. Speck and spicy soppressata get stuffed into sandwiches (pictured), and spaghetti alla chitarra gets stuffed into your face.
     
    225-227 Front St. (Peck Slip), Financial District (646-918-6565)

  • Yeast-Bound and Down: Bread for the Eater Open now
     
    Summer's gone, so why not carb it? Fresh breads, coffee from Café Integral, open-faced sandwiches and salads, and a rotating selection of proteins for lunch.
     
    168 Driggs Ave. (Humboldt St.), Greenpoint (718-383-0433)
     

  • More Bread: Maison Kayser Columbus Circle Open now
     
    Eric Kayser expands his empire with yet more bread, pastries, and classic French fare — brandade, chilled lobster salad, roast beef tartines — on that endlessly bustling corner of Central Park.
     
    1800 Broadway (W. 58th St.), Columbus Circle (212-245-4100)

  • Where's the Beef? T Bar Soho Open now
     
    Tony Fortuna's UES steakhouse comes down to Soho, but it's lost a few steaks along the way. This location is more wine- and cocktail-driven, but still serves tuna tartare, pork bun burgers, and those primo prime-aged NY Strips. 
     
    331 W. Broadway (Grand St.), Soho (212-775-0404)

  • High Art: Saul at the Brooklyn Museum Open now 
     
    Boerum Hill's famous Saul pulled up stakes and now lives in the Brooklyn Museum, where it continues serving local American, including marinated Long Island fluke and Hudson Valley squab.
     
    200 Eastern Pkwy. (Washington Ave.), Prospect Heights (718-935-9842)

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