Summer Sign-Off: Hit Up These Places
Where to dine outside, what to bbq, and cool treats

These last few days of summer are precious so take advantage and do all things summer: enjoy the outdoors, bqq, and cool off with something cool 'n' sweet. Check out all of these New York City restaurants offering up just what you need! 

Go On a Picnic:

Folks who want to relax in Washington Square Park should order pizza picnic boxes from Pizza Roma on Bleecker Street in the West Village. These clever carryout containers, named after parks in Rome, are filled with the restaurant’s signature Roman-style pizza al taglio (square pizza by the cut), Paninis, fresh summer salads, and more.

To host a barbecue feast near the East River Esplanade or in your own backyard, turn to Neely’s Barbecue Parlor on the Upper East Side. The restaurant offers hefty picnic baskets to feed three ($89) and an even larger option to feed five ($149), both of which come with items like chopped beef brisket sandwiches, spicy pinto beans with burnt ends and warm peach crisp.

Head to the Great Outdoors:

The Americano’s luxurious rooftop pool bar, La Piscine, has been the talk of the town, so make sure to relish in this West Chelsea oasis for as long as you can.

About a mile away in the West Village, relax at the outdoor gardens at Palma, a Cornelia Street gem.

The Vangled Vine Wine Bar & Kitchen recently introduced its first cocktail menu which you can enjoy on their outdoor patio. Sticking with the vino, you can also check out Maslow 6 Wine Bar's patio and take in the remaining rays of sun.

You can enjoy other outdoor dining with the likes of restaurants such as MexiBBQ in Astoria, Carmine’s and A.G. Kitchen, both on the Upper West Side.

Spend September on the sidewalk at one of the most popular outdoor dining spots in New York City, Gemma at The Bowery Hotel. Guests enjoy authentic Italian fare at casually chic tables spanning the sidewalk in a southern Italian style. Positioned in the heart of the revitalized Bowery neighborhood, this al fresco space is bustling with a relaxed buzz where guests can take in the crisp fall weather over Chef Chris D’Amico’s brunch dish of Eggs A La Gemma or while sharing a Burrata Cheese, Tomatoes and Black Olives Pizza with a date.

Pounds & Ounces in Chelsea opened their outdoor café back in July, and it's a been a hit since. It's a great spot to sit outside on a warm day and enjoy the Cherry Float (Grey Goose Black Cherry, Coke Zero and vanilla ice-cream) or the Cleaver Margarita (Avion Blanco, roasted lime juice and fresh lemon juice).

Highpoint Bistro & Bar, Chelsea's Seasonal American Bistro, boasts a quaint outdoor patio, while Pampano has a fun outdoor patio on its second floor.

The Pod 39 hotel, NYC's newest micro hotel, is unveiling its new rooftop bar just in time for the last days of summer. Guests can order cocktails mixed up by master mixologist Sam Anderson and enjoy the view 17 floors above the ground.

SUSHISAMBA 7 is a great place to grab a drink outside on their rooftop lounge. Their new SAMBAHour now goes through Friday which is a perfect start to the weekend with drinks specials from 4-7pm and again from 11-close.

Riverpark boasts two gorgeous outdoor spaces, The Patio and The Terrace, where guests can enjoy executive chef Sisha Ortuzar's flavorful modern American cuisine while taking in beautiful views of the East River. The Terrace features picnic tables and its own bar menu at night for a relaxed, fun dining experience, while The Patio is a natural extension of the restaurant and allows guests to enjoy options from both the dining room and casual terrace menus.

Try a Cool Concoction:

GO Burger Bar & Grill’s boozy shakes are irresistible combinations of decadent desserts and cocktails. Don’t let summer end without ordering the Grandma’s Treat, made with Maker’s Mark Bourbon, caramel and vanilla ice cream, or the Night Rider, blended with Kahlua, chocolate liqueur, Oreos and chocolate ice cream. They’ve even got alcoholic ice cream floats, such as the Cuba Libre with Bacardi, Boylan’s Cane Cola, vanilla ice cream and a spritz of lime.

For fruit-based shakes, head to A.G. Kitchen on the Upper West Side for tropical concoctions like Papaya and Kiwi-Strawberry. 

Zengo has two super cool desserts, and we aren't just talking about their temperature. Try a Tequila Snowcone, made with tamarino, hibiscus, strawberry, watermelon Thai basil, and shiso-yuzu for $12, or their Chocolate Hazelnut Tacos made with vanilla ice cream and candied cashews ($10).

Andrea Correale from Elegant Affairs has some amazing treats that you can make at home. Check out the recipes below:

Pie Pops: Makes 12 Pie Pops
12- 6” Lollipop Sticks
1 Store Bought Pie Crust
1 Can of Pie Filling (Your Choice)
2 Tablespoons Melted Butter
Small bowl of water
Crystal Sugar Sprinkles
Cookie Cutters
Preheat oven to 375 degrees F. Roll out store bought pie crust till its 1/8” thick. Use your choice shape of cookie cutters and cut out 24 matching shapes. Lay out 12 of the shapes and layer a small amount of pie filling, careful not to touch the edges. Place 6 inch lollipop stick in center of shape, with the top of the stick near the top of the shape. Wet your finger in a small bowl of water and wet the edge of the pie dough shape. Wet the edges of the 2nd pie dough shapes (one without filling) and place on top of the other. Use a fork to crease the edges of the pie dough shapes to enclose the filling. Bake the mini pie pops for 15-20 minutes. Remove the pie pops and let them cool, add the crystal sugar sprinkles and serve!
Chocolate Dessert Drink
3/4 cup chocolate ice cream
1/4 cup cream (real)
12 oz kahlua
1 oz cream (irish)
1 oz vodka (absolut)
1 Chocolate Bar
1 oz chocolate syrup
Blend Ice, Chocolate Ice cream, Kahlua, Vodka, Irish Cream and Heavy Cream in a blender until smooth. Drizzle chocolate syrup inside martini glass and pour blended drink into the glass.Shave chocolate onto the top and serve! 
Ice Cream Sundae Shots
2 Half Gallons of your favorite ice cream
1 jar maraschino cherries
1 Small Ice Cream Scooper

Using the small ice cream scooper, scoop 2 spoonfuls of ice cream into shot glasses and top with a cherry! Serve with mini spoons for easy eating!

Kim Crawford Sauvignon Blanc-Infused Yellow peach and Vanilla Ice Pops

3-4 baseball sized ripe to overripe yellow peaches
4 oz dark organic cane sugar
4 ounces water
1 inch piece of vanilla bean cut lengthwise
7 oz 2011 Kim Crawford Sauvignon Blanc

Combine sugar and water in saucepan. Gently heat while stirring until sugar completely dissolves. Remove from heat, add cut vanilla bean and steep for 15 minutes. Remove bean and allow syrup to completely cool. Rinse peaches and pat dry. With paring knife, remove pits and stems. Lightly puree peaches, being sure to leave some texture, resulting in about 16 uid ounces. Combine puree with cooled vanilla syrup and 7 ounces of Kim Crawford Sauvignon Blanc, stirring well. Pour into molds, add sticks and freeze until solid (about 4 to 6 hours). Unmold and serve at once, or place in plastic bags for storage. Makes 10 ice pops.

Last Minute BBQ:











Head to Virgil’s Real Barbecue in the Theater District for their famous flat dogs, inspired by an Oklahoma City classic: all-beef franks are split and grilled so they’re extra snappy and can hold a load of toppings. Virgil’s crowns their flat dogs with barbecue sauce, onions, mayonnaise, mustard and relish. They’re served open-faced on toasted hot dog rolls.

Lowcountry is one place in the city that sure knows how to bbq. Enjoy any of their delicious dishes, including the Bourbon bbq chicken wing with buttermilk ranch dressing ($8), bbq ribs Niman ranch spare ribs with black eye pea salad and cornbread ($25), or their bourbon bbq porkchop with sweet corn puree and sauteed spinach ($26). Head there for Labor Day for their a la carte options of their boozy brunch pre fixe.

Andrea Correale of Elegant Affairs knows how to make some mean dishes for any barbeque party. Check out her amazing recipes below:

Mini Burgers: Makes 8 Mini Burgers
1 Pound Ground Chuck
8 3-inch buns or rolls
½ teaspoons: Onion powder, garlic powder, ground black pepper, kosher salt
2-3 tbsp. mayonnaise
8 slices of American Cheese
Preheat griddle to 350 degrees F. Mix the dry ingredients: onion powder, garlic powder, ground black pepper and kosher salt in a small bowl, set aside. Season the ground chuck with the dry ingredients in a large bowl. Section out 8 portions of ground chuck and form mini burger patties, normally you would get 4 large burgers out of one pound, so these will be half the size. Grill mini burgers on each side for about 3-4 minutes each. Toast up the mini buns on the griddle for about a minute each. Assemble mini burger on the toasted bun, add a slice of cheese, some ketchup and a pickle and serve immediately!
Pie Fries
Preheat oven to 375 degrees F. Cut pie crust into strips with a fluted pastry wheel. Brush with melted butter. Sprinkle with cinnamon and sugar. Bake for about 15 minutes and serve with cream cheese dip or maple syrup!