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Restaurant recommendations, new openings, and highlights from the NY Chowhound community.

Heidelberg, a German Time Capsule in Manhattan

Heidelberg is nearly 80 years old, the last German restaurant standing in the once-thriving Germantown of Yorkville, yet it hasn't lost its chops. A recent Chowhound update reports hearty classics served with plentiful good vibes and gemütlichkeit. Among the winning starters are crisp, light potato pancakes; refreshing cucumber salad; and spätzle in rich Emmentaler sauce. Satisfying entrées include jäger schnitzel with a terrific cream sauce full of mushroom and onion, and an occasional special of perfectly done rack of lamb. Portions are generous—keep in mind that desserts like eis kaffe (coffee poured over vanilla ice cream) and palatschinken (crêpes filled with marmalade or Nutella) are worth saving room for.

Booming Greenpoint Gets a Taste of Barcelona

As one Chowhound observes, "Restaurants are opening in Greenpoint so fast it's hard to keep up." One of the newest is El Born, a month-old tapas spot named after the popular Barcelona district. Early hits on the Catalan-leaning menu include roasted octopus with paprika and potato, seared tuna crusted with olive and mustard, and cod collars with squid allioli (pictured).

Good News for South Street Seaport

Recovery from Hurricane Sandy has been slow and halting at South Street Seaport, where some businesses remain closed more than a year after the deluge, but one encouraging sign last year was the belated arrival of Trading Post. This traditional American restaurant, which opened quietly in June in a one-time ship’s chandlery, brings downtown locals a welcome upscale option in a clubby, multilevel setting. From a menu that highlights standards like raw-bar courses and a hefty tomahawk rib-eye chop for two, Chowhounds have enjoyed a Black Angus burger and a subtly spicy shrimp-tomatillo flatbread pizza.

For Chinatown’s Grocery Shoppers, a Worthy New Option

Rising phoenixlike from the ashes of Hong Kong Supermarket a few weeks back was a mini–Marriott hotel—but more important for home cooks, a new, well-provisioned Asian grocery called Chinatown Supermarket of Manhattan in the building's street and basement levels. It's an upgrade over its predecessor, which burned down in 2009, and a worthy entry in a crowded neighborhood field. Chowhounds report ample, appetizing displays of produce, seafood, dry and canned goods, prepared foods, and frozen stuff—check out the cuttlefish balls, bean curd, and other mix-and-match hot-pot staples, advises small h, who declares this "my first Chinatown grocery stop for the foreseeable future."

The East Village’s Siren Call of Gin

"The first rule of the Gin Club," Chowhound small h writes, "is you post about the Gin Club." And so she has, recounting the first in a series of reservation-only events at The Winslow, a newish British-style public house in the East Village. READ MORE

Early Report: Real-Deal Malaysian at Rasa in the Village

New York has relatively few Malaysian restaurants—and fewer still that don't mute their cuisine's robust flavors for Western palates. Six-week-old Rasa aims to fill the gap with real Malaysian cooking, and Chowhounds say it succeeds.

Its owners and chef undertook the same mission at Laut, a Michelin-starred 'hound favorite whose Malaysian-grounded menu digressed into sushi and Thai specialties. Rasa does the same, but the dishes that captivate Chowhound jkmnlo are straight-up Malaysian: tender beef rendang, cooked slowly in lemongrass and coconut, and chile crab in delicious tomato, egg, and chile sauce (sop it up with the pillowy fried mantou that come with it, jkmnlo advises).

An Ace Pueblan Cook Shows Her Stuff in the Bronx

You can get a perfectly fine taco at Carnitas El Atoradero, the little Mexican restaurant spun off late last year by El Atoradero, the grocery-plus-kitchen next door. But you might want to think outside the tortilla instead. The best and most unusual dishes are not on the generic, snackish menu but rather among the chalkboard specials, NewYorkNewHaven reports on Chowhound (and on Serious Eats, where he got the scoop on this place). There are four or five daily, and they showcase sensational Pueblan home cooking: patitas (pig foot) cooked in vinegar, egg-stuffed albondigas (meatballs) in chipotle sauce, or whatever else is coming out of the kitchen.

Cook and owner Denisse Chavez is a warm and gracious host, generous with lagniappes that might include tart house-made tamarindo; a nibble of hearty tortitas made with ground garbanzos, chiles, and dried shrimp; or a spoonful of deeply complex mole poblano or the herbaceous salsa verde that comes with her costillas (pork ribs). Denisse's cooking first surfaced on Chowhound radar because of her stellar carnitas, once made only on weekends at the shop next door. They're still around, now available daily at her new place, which embodies "everything New Yorkers have been waiting for in a Mexican restaurant: a move beyond the stale taqueria format," NewYorkNewHaven says. "Get over here, ASAP."

At Bo’s, New American with a New Orleans Accent

The inspiration for Bo's Kitchen & Bar Room is New Orleans, but don't expect Galatoire's North. At this three-month-old restaurant from Chef Todd Mitgang of Crave Fishbar, Chowhounds are enjoying NOLA-accented American cooking with a light touch but bold flavors. Early winners include hamachi crudo with chard and apricot-chile jam (pictured); grilled skirt steak with smoked potato purée; and spiced Louisiana redfish in an uncommonly delicate cream sauce that's loaded with crabmeat.

Breads from the Old Country in Italian Brooklyn

For lovers of old-country Italian bread, New York isn't what it was. That's why Brooklyn Chowhounds closely track the dwindling number of bakeries that still do it right. In Bensonhurst, they include Il Fornaretto, whose Palermo-style breads balance a crisp crust and great crumb, and Royal Crown for Calabrian-style peasant loaves. And in another shrinking Italian quarter, Williamsburg's Napoli Bakery is a longtime 'hound destination for lard or semolina loaves, among others.

Chopped Chicken Liver, Three Winning Ways

Even chicken liver haters find themselves warming to the luscious mousse with pistachio and rye at The NoMad. It's "silky smooth goodness in a little jar!" a recent convert swears on Chowhound. Blue Ribbon Sushi Izakaya takes chicken liver mousse in a different direction with flavors of miso and Japanese onion. And Distilled turns up the richness with crispy chicken-skin crackers and a dollop of chicken fat on top.