Brunch is a draw at this Park Slope American bistro: Assorted items are available, like eggs Benedict, eggs with smoked salmon and goat cheese on an English muffin, and waffles. In addition to burgers and salads, lunch and dinner offerings include dishes like pork tenderloin and grilled fish.
What happens at Sammy’s doesn’t happen at other restaurants, and vice versa. The rest of the Lower East Side can obsess over filament lightbulbs; Sammy’s, Manhattan’s last surviving Roumanian-Jewish restaurant, will be ready when fluorescents make their triumphant return to fashion. It takes you back to 1975 with a little song, a little dance and even a little seltzer. Complete Review »
Huertas is really two restaurants and two experiences under one roof. In the back is a small, square dining room where the chef, Jonah Miller, serves a set menu of five courses. In the front of the restaurant is an inviting tapas bar, where a different style of eating unfolds. Complete Review »
Frehiwot Reta, the chef and owner of Abyssinia, has long been known among New York’s Ethiopians as a master of injera, the round, sour flatbread, more than a foot in diameter and riddled with sinkholes, that is the base of every Ethiopian meal. She sold injera out of her Harlem apartment for a decade before opening this modest restaurant.
Complete Review »
