Archived entries for restaurant

JOHN DORY OYSTER BAR

Happy Hour: 5-7pm
Half dozen oysters and a pint of Red Hook brewed John Dory Oyster Stout for $15
In the Ace Hotel

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1196 Broadway
(between 28th St & 29th St) Midtown West
New York, NY 10001
(212) 792-9000

CASA ENRIQUE

The owners of Bar Henry branch out to Queens with this 40-seat Mexican eatery, specializing in the regional cuisine of Cintalapa, Chiapas. Brothers Cosme and Luis Aguilar, the chef and GM respectively, pay homage to their late mother with traditional plates, including some based on her recipes, such as chicken mole and cochinito chiapaneco (guajillo-marinated baby pork ribs). The white-painted spot features a garden and works from Queens artists.

5-48 49th Ave between Vernon Blvd and 5th St, Long Island City, Queens (347-448-6040)

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KEENS

72 W. 36th St., New York, NY 10018
at Sixth Ave.

Should Manhattan’s relentless frenzy for change ever wear you down, consider a restorative visit to this steadfast institution for urban carnivores. An iconic chophouse, Keens refuses to coast on its century-plus pedigree, proudly preserving its red-blooded menu along with its clubby Victorian mien. A warren of vintage-1885 rooms—from a splendid antique bar to chandeliered upstairs havens—harbor romantic tête-à-tête, single malt-fueled expense-account blowouts, and post-shopping or pretheater dinners. Many regulars eschew appetizers and desserts, focusing instead on impeccably cut, lovingly cooked, gargantuan slabs of meat. Keens’ signature dish is the mutton chop, a colossal roasted hunk of flavorful mature lamb (otherwise known as sheep).

In 1905, Lillie Langtry, the reigning actress of her day, won women the right to dine at Keens.

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BARK HOTDOGS

http://barkhotdogs.com/

474 Bergen St., Brooklyn, NY 11217
nr. Flatbush Ave

One way Joshua Sharkey and Brandon Gillis, chef-partners of Bark Hot Dogs, intend to distinguish their enterprise from, say, Gray’s Papaya is by the method they’ll use to finish their pork-and-beef wieners. Rather than just turning them over casually on the griddle, they’ll baste them like a Peter Luger porterhouse with—get this—housemade smoked lard butter. Another example: making everything from pickles to sauerkraut in-house, and meticulously sourcing the rest from top-notch purveyors. The franks (including an all-beef version) are churned out upstate by a venerable Austrian sausage maker, the beans are of the heirloom variety, and the bacon from Nueske’s.

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