DELICIOUS DEBUTS
Chalk Point Kitchen Brings in Guests Via Twitter



Have you ever heard of a NYC restaurant that doesn’t have a website or even a way to preview the menu beforehand?

Enter Chalk Point Kitchen, a new Soho restaurant from Executive Chef Joe Isidori and restaurateur Matt Levine. Isidori, from the late Carroll Gardens spot, Arthur on Smith, has described the new restaurant's menu as having a strong focus on “organic vegetables, seafood, and local produce.” Too bad that is the only information you’ll get about the menu--that is, unless you check it out in person. And as Beyonce learned with the massive success of her surprise album last December, people love a well-kept secret.

CULINARY OCCASIONS
ALL-AMERICAN DINER : !A POP-UP!

For one weekend only, Alex Mitow, the mastermind behind Los Perros Locos, brings you the All-American Diner: !A Pop Up!. Offering affordable, lively dinner parties this four day extravaganza promises to take one of NYC’s most unassuming venues, the now defunct Noah’s Ark, and turn it into an “over-the-top underground performance art, music, and culinary space.” Take part in a Debaucherous DISCO Diner Dinner, featuring Andrew Andrew and the Azucar DJs, or enjoy a Pan-Latin Night hosted by Dominican Hipsters, the Dip-Sters crew, and an S&M Sunday Gravy; whichever night you chose will be alive with food and fun.

WEEKEND PICKS
Weekend Picks: Pablo Francisco at DC Improv

When: Friday, March 21st, 8pm

Where: DC Improv, 1140 Connecticut Ave. NW, Washington, D.C.

THE HOT SPOT
B & Co's Exclusive Debut

Nestled between two sprightly green bushes at 14 East 58th Street sits the new restaurant and bar B&Co. Max Burgio, the private club owner, set out to establish a venue concept with a European style ultrachic-haven in mind. B & Co includes an 85-seat capacity on the first floor, a lounge area where customers can order off small-plate menu on the second with capacity of 100 seats and 250 stand, and a private club on the third with capacity of 50 seats and 100 standing.

Inquire here about their exclusive Prive membership.

DELICIOUS DEBUTS
Ai Fiori's Sunday Brunch

Ai Fiori continues to impress. On Sunday, the Michelin-rated restaurant launched its first brunch menu, featuring a tasteful array of cuisines from the Italian and French Riviera.

The interior boasts sophistication and serenity. Crisp afternoon sunlight spills through the tall glass windows. A small jazz band plays in the corner, the hum of their instruments muffled by the clinking of glasses and silverware.

Chef Michael White, the restaurant’s celebrated chef and owner, is the mastermind behind the brunch menu. Some of the cuisines are influenced by his past travels.

DELICIOUS DEBUTS
Pampano's New Sea to Table Tasting Menu


When Pampano invited us to sample its new Sea to Table tasting menu for the fall season, we were beyond thrilled. The celebrated midtown restaurant from opera singer Placido Domingo and Chef Richard Sandoval serves Mexican coastal cuisine in its chic Turtle Bay duplex, formerly recognized as Domingo.

CHEAP EATS
Glaze Teriyaki Welcomed to Union Square

The end of August marked a great occasion for the Glaze Teriyaki chain. Hailing from Seattle, Glaze Teriyaki showcases delectable Japanese/Korean street food to metropolitan areas. Glaze Teriyaki opened its first restaurant in Midtown East in New York in 2010, and after much success, the branch has expanded to Union Square.

Owner Paul Krug and Chef Dennis Lake joined forces to open this second location downtown. The menu at the Union Square location remains the same as its Midtown sister, and trust us, this is a good thing. The simple menu consists of traditional teriyaki plates, where you can choose from chargrilled chicken thigh or breast, Japanese bbq hangar steak, organic salmon, pork loin, wok vegetables, or soy maritnated tofu as your main entree. Served over a bed of short grain white or brown rice, along with a side salad, the dish is a steal, with prices from $6.75-$9.50. The dish comes with so much food, it's enough for two meals. Pair with it some side dishes and you'll leave a happy customer. Sides range from $3-$5 with options like edamame, cold sesame soba noodles, shishito peppers cucumber salad, crispy gyoza, and spicy Asian bbq pickles. Chef Dennis Lake is passionate about the Glaze Teriyaki franchise and sure knows how to whip up some good grub. Another plus of dining at Glaze Teriyaki, besides the fact that it's quick and affordable, is that the restaurant is dedicated to using all natural proteins and local products whenever possible.

BEHIND THE PLATE
Filipino Cuisine Served Straight Up with a Moderno Twist
Some of the most frequently used ingredients in Filipino dishes would be patis (a fish sauce), calamansi, which is a citrus, kind of a cross between a mandarin and lime, rice, and garlic. The national Filipino dish is adobo and adobo is anything that can be cooked with these five ingredients - peppercorns, bay leaf, garlic, salt, and vinegar. So we do an adobo chicken, we switch it up during the week sometimes we do a squid adobo! And most of those five ingredients are used in everyday cooking.
DELICIOUS DEBUTS
Dirty Bird To-Go Expands to Tribeca

Fans of Dirty Bird To-Go can breathe happy now that the West Village eatery has opened its second location in Tribeca. This larger location offers up fried and rotisserie chicken in three different ways - dipped in buttermilk and fried, slow-roasted, and fried chicken tenders. All the chicken is sustainable, free-range and locally sourced for the best quality meat. Chef Justin Crooks of North End Grill heads up the premises with additional signature menu items such as mac n cheese, sauteed garlic kale and plenty of daily specials. Specialty drinks such as The Dirty Palmer (lemonade, peach supreme iced tea), La Colombe coffee and more are all available at the new location.