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POSTED December 18, 2014

Parm Upper West Side

Are the Torrisi boys eyeing an uptown takeover? It remains to be seen, but they've opened an outpost of Parm along Columbus Avenue, and it's bigger and badder than the original (i.e., think outside the hero). Scoop up one of the new pastas—care for pink-sauced penne fra diavolo ($18) or a twirl of linguine vongole ($17)?—or tear into one of the meaty entrées, like bass Marsala ($28) or steak agrodolce topped with fried onions ($35). And get excited: The made-to-order warm mozz is back.

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POSTED December 11, 2014

Threes Brewing

Saison's greetings! Cozy up to new farmhouse ales from Threes Brewing, opening in Gowanus today. It's an 8,000-square-foot brewery, bar and event space (with a wood-fired oven!) from a trio of friends—Sycamore co-owner Justin Israelson, entrepreneur Josh Stylman and lawyer Andrew Unterberg— and former Greenport Harbor brewer Greg Doroski. They've tapped Roberta's to craft charred, bubbly pies, including the ricotta-topped White Guy ($10 to $15), their famed Bee Sting ($12 to $16) and much more for both lunch and dinner. The plan is to open up the kitchen as a pop-up restaurant space in the future, but as for the brews you can use right now: There are 20 beers on tap from their own tanks, like peppery Mechanical Spring ($3 to $5), and beer heroes, like Mikkeller Arh Hvad ($6 to $10).

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POSTED December 4, 2014

Momofuku Ko

Ko is back. Just over a month after moving from their tiny East Village digs to the spacious Extra Place, David Chang and executive chef Sean Gray threw open the doors this past weekend—and a few curveballs, too. The Lower East Side restaurant added several more courses to its tasting menu ($175), bumping it from 10 to 17 dishes. Offerings change according to what's fresh and available, and so far Gray and the team have experimented with Searzall-torched mackerel sabazushi and mille-feuille with arctic char and matcha. Get to your desk quickly; reservations are already live.

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POSTED November 20, 2014


Goodbye, Grillade. Hello, micro seasonal cooking (pine! quince!), tasting menus and a reinvigorated Galen Zamarra. The James Beard Award–winning chef behind Mas (farmhouse) closed his wood-fired West Village spot, Mas (la grillade), over the summer and, this week, reopened it as Almanac. The new restaurant is intensely seasonal, experimental and inspired by the culinary journal Zamarra began writing as Bouley's chef de cuisine. He's adding even more entries with Almanac's new dishes: slowly cooking scallops over raw-leek fondue, for instance, or shaved matsutakes marinated in a liquid made from young pine shoots he foraged near his home. Each appear on his tasting menus ($75 to $145) or as stand-alone appetizers ($20) or main courses ($40).

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POSTED November 13, 2014


Park Slope restaurateur Damon Gorton is keeping it all in the family with his newest bar, music venue and brunch spot mash-up, Sisters, which opened this past weekend. He's brought in Chris Nichols, the chef at his other restaurant, Flatbush Farm, to put together a homey dinner spread—right now, it's Scotch eggs with fennel sausage ($8), duck cassoulet ($16) and hanger steak kebabs with chimichurri sauce ($12)—while brunch and lunch are in the works. As for the music, the first on the list is local tabla player Suphala, who will be hitting the drums tomorrow night.

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New York City


  • Parm Upper West Side
  • Threes Brewing
  • Momofuku Ko
  • Almanac
  • Sisters


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