New York City | NYC 2 LONDON

Featured Post


[Translate] A family-style brunch dish from the Austrian specialists, each nest-to-plate ostrich egg’s the equivalent of two dozen regulars and gets its contents baked in an open-flame oven with a rotating selection of simple greenmarket ingredients (this weekend: escarole & romano tomatoes) to...

Read More

Kin Shop

Posted by Burak Ipekci | Posted in Food, New York City | Posted on 09-11-2010


The sophmore effort from Season One Top Chef champ/Perilla owner Harold Dieterle has a water color vibe thanks to the aqua-marine artwork and Monet-esque banquettes lining the white brick walls, and puts its own spin on traditional Thai fare from braised goat Massaman Curry with toasted coconut/mustard greens/purple yams, to squid ink & hot sesame oil soup w/ ground brisket, squid, and snake beans, sadly also what Jake’s became after years of hitting the juice.

469 6th Avenue (between 11th and 12th St.), New York, NY +1 (212) 675-4295

Get Directions

Hung Ry

Posted by Burak Ipekci | Posted in Food, New York City | Posted on 08-11-2010


Dedicated to the theatrical art of hand-pulling their pasta, this noodlery’s clean, Eastern vibe boasts recycled wood floors and chairs pulled from UPenn, both of which can support you while drinking their global craft beers/sakes and supping on roasted bone marrow w/ wasabi, veal head terrine, and (obviously) noodles packed with everything from Peking duck & Szechuan/sweet peppers, to Pork belly/tail/tongue (eat it all, however, and the whole hog will certainly be you).

55 Bond Street (between Bowery and Lafayette St.), New York, NY +1 (212) 677-4864

Get Directions


Posted by Burak Ipekci | Posted in Food, New York City | Posted on 05-11-2010


Evincing a trendy art gallery thanks to a black laquered bar/floors, copious wall graffiti, and a rotating selection of local works, the ‘inoteca/dell’anima alum behind 9’s pushing out Med-influenced fare including garlic bread meatball sliders, buttermilk fried rabbit w/ spicy apricot jam, and hanger steak sided by roasted marrow gremolata and a radish salad, appropriate, as nobody wants a salad that’s bogusish.

800 Ninth Avenue (at 53rd Street), New York, NY +1 (212) 956-3333

Get Directions

Oficina Latina

Posted by Burak Ipekci | Posted in Food, New York City | Posted on 04-11-2010


Inspired by fare from all over the Latin world, OL’s tucked into a sultrily-lit industrial-vintage sleeve (lots of wood, hanging rubber-caged construction lights) adorned with loads of cultural ephemera and rocking a corner nook for live bossa nova bands, plus a beam-covered back patio/garden. Authentic tapas include spicy tongue taquitos, fried blood sausage, and lamb skewers w/ tomato and apple, while the cocktail program holds exclusively latin wines, 100+ rums, and carafes of Latin liquors served on a mirrored tray sporting lines of sugar, which will only get you high-per.

24 Prince Street (between Mott and Elizabeth St.), New York, NY +1 (646) 381-2555

Get Directions

Lani Kai

Posted by Burak Ipekci | Posted in Food, New York City | Posted on 03-11-2010


Say there’s a bar.

Now, this bar prides itself on concocting perfect mai tais, knows its way around a pu-pu platter and generally makes you feel like everyone around you should be wearing a coconut bra.

You would probably call this place a tiki bar.

And for the first time in a good long while, you would be wrong.

But hey, you still get a mai tai…

Here to introduce New York to the anti-tiki Hawaiian lounge is Lani Kai, an ode to Hawaii’s cocktailing and culinary delights from the owner of Pegu Club and Flatiron Lounge, opening next week in SoHo.

You probably guessed this was coming: no kitschy totems, no pink leis, no grass skirts. Which is fine. Because instead you’ll walk into two floors that feel like a tiny, classy Hawaiian paradise in SoHo: light wood floors, a long communal table, airy blue walls, a chandelier made of seashells and a fireplaced downstairs lounge perfect for your next indoor luau.

And while pork buns and fry platters may start flying out of the kitchen, stay diligently focused on the rum. It comes by the flight, in cocktails (like the house Planter’s Punch, made with raisin-infused rum) or in a little device they’re calling the punch pitcher, which is just what it sounds like: a punch bowl, but more upright.

Yes, the punch pitcher era is upon us.

525 Broome Street (at Thompson St.), New York, NY 10013 +1 (646) 596-8778

Get Directions

Burger & Barrel

Posted by Burak Ipekci | Posted in Food, New York City | Posted on 01-11-2010


Our Department of Burgers has been busy.

New intel has been unearthed.

And we’re not going to say it involves bacon jam, but we’re not going to not say that…

So on this easygoing Friday afternoon, we bring you first word that Burger & Barrel, a new patty emporium and beer shack from the folks behind Lure Fishbar, is opening next week in SoHo.

Looking out onto the stiletto theater of Houston Street, B&B is the sort of breezy and light restaurant you don’t normally associate with houses of beef: there’s a wall of windows for people-watching, light wood tables and banquettes are strategically arrayed for checking out the other tables and banquettes, and there are seats at the bar for those who require total focus on meat and bun.

You’ll want to note that these particular burgermeisters choose to grill their patties with mustard pre-added, in the style of a certain Los Angeles chain that has become the stuff of fast-food legend. But don’t let that distract you from your burger consumption/field reporting mission: stake out a table near the window for prime indoor/outdoor scene surveying and let your burger come as the burger gods (okay, just the chef here) intend: topped with American cheese, slathered in piping-hot caramelized onions and finished strong with… bacon jam.

Or don’t keep things simple, and go for the sloppy joe burger, two beers and a pulled pork or short rib taco.

Bacon jam optional.

25 W Houston Street, New York, NY +1 (212) 334-7320

Get Directions


Posted by Burak Ipekci | Posted in Food, New York City | Posted on 27-10-2010


Venture to the far end of East 29th Street, and there you’ll find the latest from Tom Colicchio: an upscale seafood spot called Riverpark, serving up whole striped bass, octopus rolls with garlic mayo and views of the mighty East River through floor-to-ceiling windows. Views enhanced by a little garlic mayo.

450 E 29th Street (at 1st Ave), New York, NY +1 (212) 729-9790

Get Directions

Osteria Morini

Posted by Burak Ipekci | Posted in Food, New York City | Posted on 26-10-2010


A first date is never a sure thing.

But there are safeguards. Ways to mitigate risk. Precautions.

Like rustic atmosphere, free-flowing wine and an easy escape plan.

Which brings us to Osteria Morini, a brand-new, laid-back Italian eatery from the folks behind Marea and Alto, opening early next week in the heart of Nolita, and certified first-date ready. We’re about to give you the only three things you need to be aware of as you light the eternal spark of love…

218 Lafayette Street (between Spring and Kenmare), New York, NY 10012 +1 (212) 965-8777

Get Directions

Kitchen & Draught

Posted by Burak Ipekci | Posted in Food, New York City, Queens | Posted on 25-10-2010


Founded on the co-owners mutual love of beer, BBQ, and Mex grub, this brick-walled urban cantina (wood plank booths/bar, a large picnic table reminiscent of those found in “Mexican churchyards”) has 48 taps and a temp controlled tequila dispenser to help wash down guac studded w/ lime poached shrimp, ancho-chili-dusted fried chicken, and jalapeno & goat cheese cornbread-sided, banana leaf-braised ribs marinated in dark beer, so…Peter Murphy’s Stout?

37-11 30th Avenue (between 37th and 38th St.), LIC, NY +1 (718) 626-0333

Get Directions


Posted by Burak Ipekci | Posted in Food, New York City | Posted on 22-10-2010


Ms. Arpaia’s ode to everything Neapolitan’s managed to achieve glam-rustic status in its brick walled space thanks to a curving bar, a jelly jar chandelier, and a five-ton, gold tiled pizza oven built by hand completely out of materials imported from Italy, and gets so hot it can pump out the pies in 60-90 seconds, including the smoked mozzarella/ pecorino/ sausauge/ rapini topped Enzo, and the Donatella w/ Stracciatella, rocket, basil and vesuvio tomatoes, hopefully something you don’t have to pom-pay extra for.

184 8th Avenue (between 19th and 20th St.), New York, NY +1 (212) 493-5150

Get Directions