As spring and summer time are rapidly approaching we are excited to announce the mouthwatering 9th annual New Taste of the Upper West Side, which will start Friday, June 3rd and end Saturday, June 4th. This two night food extravaganza showcases the finest in Upper West Side dining and will be a sneak peek for future culinary hits with restaurants that have not opened yet. We take great pride in an event that highlights our favorite New York neighborhood especially with celebrity chefs and restaurant heavyweights making an appearance at this year’s New Taste of the Upper West Side. Read More
February is officially here – which marks the last TRUE month of winter (…but let’s be real, last year it snowed through the end of March. Fingers crossed that won’t happen again. Ever.). One of the best parts about winter is the excellent seafood. While you can order and eat seafood year around, it’s in the cold months that it really is in its’ prime. January and February are the sweet months that chefs geek-out over the prime life-cycle of their favorite fish. I’ve rounded up some great Upper West Side seafood restaurants that are a February must-try! Read More
American food has gotten a major face-lift in the past thirty years, with restaurants nation-wide increasingly updating their homey regional recipes. Here on the Upper West Side of Manhattan, we have a pretty awesome collection of restaurants that celebrate America, from old-time favorites to successful experiments.
This occurred to me as I enjoyed a recent snack at Marcus Samuelsson’s new Alice Tully Hall Cafe, American Table. The eclectic menu includes classic flavors like cheddar, biscuits, and tomato soup, but also has the unexpected fusion combinations Samuelsson is famous for, including a liver, poached chicken and pickled cabbage sandwich that seemed to be a Swedish incarnation of a Banh Mi, and was delicious. We also tried the Doro Wat Tacos, open faced soft flour tacos with piles of pulled chicken stewed in Ethiopian spices, topped with chopped egg and sour cream and served with a lime — the flavors were somehow African and Mexican at once, and went together beautifully (especially with plenty of the sriracha found on every table). Read More