With this in mind, Meenan and Ghaw created a rustic, warm inviting space to cater to their idea of 'the best meals are those shared with loved ones.' The menu is comprised of two different types of feast menus. The first, the Union Square Market Feast will change throughout the year as various fruits and vegetables come into season. The Nose to Tail Feast menu will focus on a specific type of animal protein. On occasion, a third feast menu will also be available to diners during special traditions (We’re betting that Thanksgiving will be amazing at Feast) and based off of regional American cuisine. For those who just wish to “dabble” and sample some of the dishes that would be incorporated into a Feast course, an al a carte menu will also be available. The 12 plates featured will include select feast dishes in addition to signature menu dishes found throughout the year.
Recently there has been an increase in the number of eateries focusing on healthy, clean-eating dishes, as more and more people are forming dietary restrictions and adapting a vegetarian/vegan lifestyle. With so many health-conscious eateries around the city, you no longer need to settle for tofu, bland veggie burgers, and "facon" to have a healthy, satisfying meal. Opening right before Hurricane Sandy, Table Verte in the East Village offers diners of all kinds, an approachable, flavorful meal consisting of market-fresh vegetable dishes using French culinary techniques. Even the most carnivorous meat-eater you know won’t be looking around for a burger after a dinner at Table Verte.
The seafood shacks of New England and other coastal regions are notorious for serving the freshest fish available in a carefree, easygoing atmosphere.
Bait & Hook, located on the corner of Second Avenue and East 14th Street, recreates the no-nonsense vibe of these seaside establishments right here in the East Village by serving luxury seafood dishes in a comfort food style. Since opening in September, the dishes created by Executive Chef Joe Bachman are all reasonably priced compared to many other seafood restaurants, making it the ideal place for an affordable date, grab a quick bite to eat, and also has many options for vegetarians and those who don’t necessarily like seafood.
The East Village is home to some of the best boozy bars in the city, so it's no surprise that two new spots have opened up, dishing out creative cocktails.
Evelyn Drinkery is not only a cocktail mecca, but it's also budget friendly, which we all know is hard to find in the city that never sleeps. The cocktail bar resembles an old-style saloon, split distinctly into two parts -- the front room, which has masculine features such as wooden benches and exposed brick, while the back room has a more feminine appeal with banquettes and cocktail waitresses. The Drinkery is brought to you by Drummer Hoff Hospitality, which was founded by Jared Shepard, Justin August Fairweather, and Christian Sanders, who have had extensive experience in the cocktail industry. The cocktail program at the bar is broken down into four categories: juleps, collins, cocktails, and spirited phosphates. If you're wondering what that last one is exactly, it's booze-infused housemade sodas (carbonated cocktails are hot right now). Not only are their phosphate drinks to die for and their liquor concoctions unique and tasty, but they surprise you with a non-traditional pricing for the city, clocking in between $7 and $11. With bargains, booze, and an 'all are welcome' attitude, this is sure to be the new 'it' desitination this Fall.
For those looking for a different kind of event space, one that puts you in the open air of Manhattan, surrounded by a bustling neighborhood, say, the East Village, then the trustees of the New York Marble Cemetery should be on your call list.
In an effort to fund much needed restorations, the cemetery, which was built in 1830, and at the time was at the city’s northern perimeter, has hosted a slew of events ranging from weddings, film and television settings, and even ballet recitals.
While the last burial was in 1937, Caroline S. DuBois, one of the trustees, told the New York Times they were looking for ways “we could make the cemetery pay for itself.” The cemetery is, however, subject to the perils of New York City. Peter Van C. Luquer, a former trustee says he used to find hypodermic needs in the grass and used condoms and underwear in the trees.
But don’t let your imagination wander off in the dark depths of a Stefon Zolesky inspired party dream just yet, they don’t allow just anyone in!
Helming the kitchens at restaurants like Osteria Morini, Ai Fiori, and Marea, Michael White is easily one of the best chefs in NYC. So, like many other foodies, I eagerly awaited the opening of his much-anticipated Midwestern-style pizzeria, Nicoletta. His most casual restaurant to date, Nicoletta opened its doors in the East Village on June 15th. The 58-seat box-shaped space with high ceilings has minimal décor, boasting exposed brick walls, metal chairs, and marble-topped tables, each equipped with a built in pizza stand to maximize table space. 38 additional seats will be added outside. But let’s get to the pies…
The men behind Ninth Ward, Nic Ratner and Robert Morgan, are slated to open a new spot this Friday. Kingston Hall. Located in the former Holy Basil space in the East Village, it's said to resemble a Jamaican mansion taken over by '60s hipsters...no joke.
The theme is obviously Jamaica in 1962, complete with two fireplaces, and a pool table (do they need fireplaces in Jamaica?).
The new spot will be serving up cocktails in coconuts (we expect nothing less), as well as pub grub with a Jamaican flair, such as beef patties.
We look forward to checking out this new and unusual bar!
Don't be fooled by the name, Paprika, located in the East Village, stems from Valtellina, a region in Northern Italy bordering Switzerland where the food is more Alpine and Austro-Hungarian empire than sun-drenched Italian. Chef and owner Egidio Donagrandi has been serving up non-regional Italian food for over ten years at his resto, but has now decided to shift his focus to his home and its unique cuisine.
The new menu focuses on the flavors and traditions of Valtellina, which is heavily influenced by neighbors Switzerland and Austria. Unique regional specialties and ingredients include buckwheat polenta, cheeses like bitto, crescenza, and casera --all of which are rare in New York. Another preparation Paprika uses is pickling, which is a technique used in Valtellina. Egidio pickles everything from red onions, beets and radishes to oyster mushrooms. Included on the menu are delicious appetizers like Dandelion Salad with pickled red radishes, soft crescenza, and spring onions and Bresaola Carpaccio with pickled oyster mushrooms and red radishes. Delicious pastas include Pizzoccheri Valtellinesi with buckwheat tagliatelle, savoy cabbage, casera cheese, potatoes and garlic, unbelievable Homemade Spaetzle with brussels sprouts and fava beans, and Buckwheat Lasagna with braised leeks and casera cheese fonduta.