Restaurants
This quaint West Village eatery has quickly become one of my very favorite restaurants at the moment. While their lunch and dinner menus are outstanding, I repeatedly find myself here for brunch. The house cured salmon plate is deliciously simple; the brioche french toast is to die for if you're feeling particularly decadent, but if you're in the mood for something a bit lighter, the homemade granola with old chatham farm yogurt is certainly the way to go.
The decor is cozy and sophisticated, but without an air of pretension. Make reservations in advance, or you'll find yourself waiting at the bar or (most likely) outside for about 40 minutes on a weekend afternoon.Dinner:
95 Allen St.
New York, NY 10002
Just featured in New York Magazine in both Where to Eat 2010: Best New Restaurants and Best New Chefs, this Lower East Side wine bar is the place to go. Sorella is a romantic beacon in an otherwise sometimes seedy area.
The Acciughe al Verde (Liguarian anchovies with salsa verde, lemon butter, hazelnuts, and flatbead) and the grilled quail (with riso venere, vincotto glaze, and watercress and orange salad) are my picks from their qualcosina (translation: "a little something") menu, and you simply must order a glass of the Barolo 'Serralunga,' a delicious red with notes of rose petals, saddle leather, and spicy tobacco.
Bobo is so understated that if you have no idea where you're going, you're bound to walk right past it; it's located in a nondescript brownstone in the West Village. The dining room, located on the second floor, is warm and candle-lit for dinner, and the bar downstairs is sprinkled with chic downtowners.
Chef Patrick Connolly creates wonderfully inventive dishes, yet doesn't stray so far from tradition that those with less adventurous taste buds couldn't find something to nosh on. The Trout with apple puree and Brussels sprouts is a personal favorite.Drinks/Bar Fare:
43 E. 7th St.
New York, NY 10003
Upon entering this basement bar, you're unsure of whether to venture into any sort of menu, but believe me, it's worth the risk. The market menu is usually dependent upon the chef's findings the day of that particular season, but I've never had a meal here I didn't like. The undoubtedly delicious shrimp and grits with hickory bacon and scallions is a unique find in an East Village bar, as is the walnut bread pudding with Ronnybrook whipped cream and a Sixpoint Otis stout reduction.
As far as the beer menu goes, you have your pick of over 32 kinds of bottled beer, and 12 on tap.
All photographs courtesy of nymag.com
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