ocated in the East Village, not too far from the bustling area of St. Marks, I felt ashamed how I’ve driven by this place so many times without paying attention to it. Better late than never. The restaurant felt more rustic and warm than the trendy Oyster Bar, but had the same casual upbeat vibe. A stack of fresh oysters submersed in ice by the bar assured us that this was going to be just as fun and delicious. . . . → Read More: The Mermaid Inn – Time for another grand platter.
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What I saw at the bottom of the stairs brought excitement and joy. A sushi bar with about 8 seats, 3 chefs behind the counter executing their craft, and a few tables along the narrow walkway. It felt like an utopia of Japanese cuisine, intimate and authentic. We sat down at the bar, which I have to admit is a first for me. . . . → Read More: Sushi Azabu – So good it’s hidden! Carrying his father’s legacy, and the weight of the last name, Marc Forgione opened his restaurant in 2008 under the name “Forge”, a nickname he shared with his father. . . . → Read More: Marc Forgione – The son of a culinary legend makes his marc There are things people love about every season, this restaurant strives to be your constant. For the four sessions of the year, this park avenue restaurant transforms itself. . . . → Read More: Park Avenue Winter – Season your meals How do I describe good steak? Tender? Juicy? Flavorful? I’m not even going to try. Lets just say I think it tastes better than Peter Lugers. Just slightly, but that in itself is no easy task. . . . → Read More: Ben & Jack’s Steakhouse – Can a Knock-off be Better than the Original? |
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