![]() ![]() At FELICE Pasta Bar in Time Out Market, you will find different types of pasta and sauces. Felice Pasta Bar -SA Hospitality Group has opened Italian-inspired restaurants, serving home-style cooking that has attracted a slick New York scene.At the Dumbo market, the Brooklyn native will be serving his own signature selections of meat featured in superb cheesesteaks, burgers and ‘the world’s greatest hot dog. From the vaunted Black Label Burger at Minetta Tavern to the Shake Shack patties, the local purveyor rules the country as the undisputed king of meat. Pat Lafried Meat Purveyors – If there’s such a thing as a celebrity butcher, Pat LaFrieda, whose name is on more great menus than Benedict and his eggs, is it.Drawing on his Indian heritage, Nawab marries the flavors of multiple flags to create exciting new dishes like chicken tinga tacos as well as chorizo verde and egg roti. Alta Calidad – Mexican! Akhtar Nawab brings New York City’s melting-pot sensibility to Mexican cuisine.Jacob’s Pickles – this is a popular restaurant on the Upper West Side, specializing in Southern food: spicy Nashville chicken, mac and cheese and pickles.For Time Out Market, Center Cut will slice the juiciest pastrami, shawarma and turkey sandwiches. The result? Kosher fine-dining meets classic steakhouse in a way that can only happen in New York. ![]() Owner Albert Allaham, who comes from a long family lineage of master butchers, and who also owns a premium meat counter in Brooklyn, brings his expertise to the communal tables. Taka – Takatoshi Nagara, the head chef behind the lauded Bigiya Ramen in Tokyo, and his friend Takayuki Watanabe brought their acclaimed Japanese noodle soup to the Lower East Side with the opening of Mr. Yuen adds a modern twist on classics with her bento bowl teeming with soy beef brisket and the chicken karaage dusted with Moroccan spices Owner Maiko Kyogoku Owner Maiko Kyogoku, who worked for contemporary artist Takashi Murakami, opened a stylish space in Noho for chef Emily Yuen’s innovative plates, many of which draw from Kyogoku’s family recipes.
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