There are plenty of brunch restaurants to choose from in this city, but all too often they involve lame prix fixe menus, boring egg dishes, and watered down mimosas. But it doesn’t have to be that way. Here’s a guide to 12 recently launched brunches that are worth checking out. There’s everything from luxe leisurely brunches of steak and bread baskets, to a lot of pizzas topped with eggs.
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Thanksgiving menus in this gloriously overpriced city are often a ripoff. But here’s a map of 22 wonderful New York City restaurants that will be open on Thanksgiving Day and are offering inventive menus or great value. Majority are prix fixe tasting menus (with a few a la carte options), some have a unique take on the day’s cuisine, and others will satisfy a traditional Americana version of the holiday. One thing all these restaurants have in common: pie.
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Cereal milk and Crack Pie are headed for world domination: Christina Tosi’s Milk Bar just raised its first round of venture capitalist funding. The brand’s first outside investment will be used to propel its expansion into more cities, per a press release.
Milk Bar launched as Momofuku Milk Bar in 2008, after Tosi made a name for herself creating desserts for David Chang’s restaurants; it eventually became an empire all its own and dropped the Momofuku part of its name. Today, outposts in New York City, D.C., Toronto, and Las Vegas sling its cookies, cereal milk soft-serve, candy bar pie, cake truffles, and bagel bombs. An L.A. branch is to open in early 2018. The company also plans to use the funding to expand its e-commerce business, merchandise offerings, and baking classes.
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Meet Fresh, a popular Taiwanese dessert chain that peddles taro balls, shaved ice, tofu pudding, and more, is headed to the East Village. With more than 100 stores in Taiwan, plus others across Asia and Australia, Meet Fresh will soon make its NY debut at Cooper Square and East 6th Street.
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Viral sensation Salt Bae — aka Nusret Gökçe — must be super close to opening the Midtown location of his steakhouse Nusr-et. The restaurant posted a Craigslist ad seeking staff for the 60 West 53rd Street, near Sixth Avenue, restaurant, seeking servers, grill cooks, and butchers. The requirement? They are “looking for talent burning with desire to flare it up.” The chef already has locations around the world, and the first U.S. outpost will open further south in Miami.
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The final restaurant from Major Food Group in the Seagram Building opens this weekend — and in classic fashion for the group, everything about The Lobster Club is over-the-top and more than a little bit outrageous, with a nod to the past.
The Japanese cuisine-inspired restaurant from the Jeff Zalaznick, Rich Torrisi, and Mario Carbone team, run by the former chef of Michelin-starred sushi restaurant Sushi Azabu, Tasuku Murakami, swings open on Friday with more of a lounge and bar feel than either of its siblings.
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West Village: Six-month-old Southern restaurant 33 Greenwich is now Greenwich Grille, from the same owners but with a new head chef. Harold’s Meat + Three chef-owner Harold Moore is cooking up comfort food, like chicken pot pie, a burger, and fried chicken, in the Americana-decorated, 80-seat restaurant. The full menu is below. 33 Greenwich Avenue between Charles and West 10th Streets
Financial District: Financial District worker bees now have a breakfast taco option in King David Taco, a Prospect Park cart that is now open in downtown Manhattan. Weekdays from 6 a.m. to 10 a.m., three breakfast tacos are on offer: BPEC (bacon, potato, egg, and cheese), Queen Bean (refried beans, potato, egg, and cheese), and Or’izo (Mexican chorizo, potato, egg, and cheese). Wall and Water streets
Downtown Brooklyn: Popular Philly-based Sichuan chain Han Dynasty has opened a DeKalb Market Hall outpost. Although many of the vendors in the hall only have stands, this new location is a full-service operation with table service and a bar for more than 100 people. There’s also a take-out window for the popular dan dan noodles, spicy cumin-spiced meats, and more. 1 Dekalb Avenue at Albee Square West
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Step into Ugly Baby and the bright colors explode: reds, oranges, yellows, and blues sponged on the walls, sometimes resembling clouds and mountains. The narrow room seats 25 at small tables and five along a counter that borders the open kitchen. The origin of the name? In Thailand new parents hesitate to praise a baby to keep evil spirits away. Calling a baby ugly almost guarantees good fortune, or in this case, good food.
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This year will be renaissance man Daniel Humm’s third time running the New York City marathon, and about 25 of the chef’s employees from Eleven Madison Park, The NoMad, and Made Nice are coming with. They’re all running to support No Kid Hungry, and will refuel afterwards with some Pasquale Jones pizza. Just like everything Humm does, it’s a pretty earnest endeavor, with him telling AMNY that, “It’s been a great way to bring us together.”
Momofuku’s David Chang is credited with introducing #uglydelicious, a hashtag assigned to dishes that aren’t stereotypically photogenic. “The whole idea of ugly-delicious was, ‘How do I make food that I’m comfortable making again?’” Chang said on the Eater Upsell podcast. His implication was that “ugly delicious” isn’t just a hashtag, but a larger ethos for chefs hesitant to cook in styles that are more rustic than refined.
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