momofuku ssäm bar serves an inventive menu that is constantly evolving. country hams, raw bar items and off cuts are staples at dinner and weekend lunch. monday through friday ssäm bar serves an all-rotisserie duck menu for lunch. booker and dax, the bar at ssam, is open late serving drinks made with new techniques and technologies. reservations are only accepted for the bo ssäm pork shoulder (serves 6-10 people) and the whole-rotisserie duck (serves 3-6 people). reservations must be made online.
The 56-seat neighborhood spot is a modern interpretation of a public house, offering casual food, well-crafted cocktails and an extensive selection of intriguing and affordable wines. In the spirit of every great pub, guests are welcomed to drop in for anything from a drink and a quick bite on the way home after work, to joining with friends or family in sharing a meal. Chef Wylie Dufresne, along with Chef de Cuisine Ryan Henderson, apply innovative techniques in the kitchen at Alder, taking familiar dishes and flavor combinations and presenting them in their own unique style, celebrating New York City’s diverse food culture in the process. Dufresne and Henderson find their inspiration in their metropolitan surroundings: New York is a city where we can source the best ingredients from around the world and turn them into something distinctly American. The mission at Alder is simple: serve delicious, affordable food that guests will want to return to week after week. The beverage program at Alder, led by Kevin Denton, follows suit. Cocktails are crafted with unexpected ingredients and modern techniques. Siobhan Lowe's wine list, in addition to offering interesting wines and some lesser-known varietals, showcases by-the-glass options normally found only by the bottle.
Isan, the northeast region of Thailand, represents about 30% of the country's population but punches well above its weight when it comes to its dominance in Thai cuisine. Although Isan food is less common outside of Thailand, inside the country it can be found everywhere, from street food vendors to high end restaurants. This may have something to do with the fact that millions of people from Isan have left the region looking for work; apparently they've brought their food with them. It's more than that, though, as the cuisine is almost universally a favorite among non-Isan Thais and visitors, too.
Fatty ‘Cue is an effort, by a few of the members of the Fatty Crew, to bring the West Village little Southeast Asian fermented funkiness and a whole helluva a lot of smoke. Local and humanely grown/raised/fished products are subjected to our unique flavorings, scrubbed and rubbed, perhaps dropped in a salty-sweet dip pool, and then lovingly treated to low temperature smoke “baths.” All for your dining pleasure. Our goal is to balance quivering fatty morsels of deliciousness with bright citrus notes, fiery chili heat, rich fermented and briny washes and complex, unrefined, natural sweetness. Or, in a less obtuse manner, fun, tasty food! Our two Ole Hickory smokers are the main cooking elements in the restaurant, even providing the bar with many of their condiments. The music is always on. And, we all smell like sweet, local oak wood and booze…which is a nice smell.
Mooncake Foods is home-cooked Asian comfort food, as interpreted by a food lover who grew up influenced by the yummy foods of his Spanish Brooklyn neighborhood and the addictive cooking of his Chinese Mom.
Online menus, items, descriptions and prices for Grand Sichuan St. Marks - Restaurant - New York, NY 10003
La Bottega serves the freshest rustic Italian cuisine and is open for breakfast, lunch, dinner and offers brunch on the weekends. La Bottega also offers take out and delivery.
Japanese and French fusion cuisine by restauranteur Jonathan Morr and RockSteady Developments' Eugene Morimoto. In the kitchen, Chef John Keller creates innovative and delicious dishes in beautifully styled presentations. Cherry has a unique warm and cozy environment, mixed with old Parisian supper club feeling.
Our Vision was simple, to serve quality, fresh, healthy food, while allowing you the opportunity to customize every meal. Our Menu is inspired by our favorite Turkish & Persian recipes, while indulging in the most flavorful dishes of the Mediterranean & Middle East. Every item is made fresh to order, to preserve our belief in quality, flavor and freshness. Explore and sample Mediterranean & Middle Eastern Cuisine like never before. Try one of our fixed entrees from the Papa's Favorites section of our menu or feel free to build your own Wrap, Salad or Platter.
LUNCH Monday to Saturday: 11 am - 4 pm DINNER Monday to Saturday: 5:30 - 10 pm BRUNCH Sunday: 11 am - 4 pm BAR Open all day. Happy Hour - weekdays 4 - 7 pm
We have over 30 different sandwiches that we make fresh to order from authentic Italian recipes. Cappone’s Salumeria also offers office lunches and catering options for parties.
Giovanni Rana, Italy’s renowned producer of fresh pasta, has been bringing high quality, artisanal fresh pasta to the table for over 50 years. The family owned and operated company began in 1962 on the outskirts of Verona, Italy, when a young Giovanni Rana began making fresh, hand-made pasta in his own kitchen, creating recipes and offering freshly prepared filled pastas for local residents.
A note about Stella's Pizza from its founder Robert Seligsohn. Stella's Pizza located in New York, New York at 110 Ninth Avenue, near the corner of West 17th Street, at the border of West Chelsea and the Meatpacking District, a block north of the Chelsea Market. Stella's, a pioneering business in the area when it opened in 1997, has become a local institution. Named in honor of my grandmother Stella, a marvelous cook (and a native New Yorker- she lived a robust 88 years here in Manhattan) who loved food and took tremendous pride serving it. Her legacy continues.... as we proudly serve classic New York/Neapolitan style pizza at it's best. Whether you're coming in to grab a slice (and a seat, if there's room), or to order a pie to take out, or maybe to have twenty pies and salads delivered for a party, we look forward to serving you with a smile. And remember: "Grandma Stella Always Uses the Sweetest Italian Plum Tomatoes, Lot's of Fresh Basil, and the Finest Mozzarella on All Her Pies". By the way, we use fantastic local family owned food companies for much of our ingredients... like Parisi Bakery in Little Italy, for our hero sandwich bread and Manhattan Fruit and Vegetable in the Chelsea Market, for all our vegetables. Additionally Stella's Pizza is proud to have, for many years, been involved in supporting neighborhood non-profits with food donations, including the: Atlantic Theater Company, Callen Lourde Health Center, Chelsea Fulton Community Center, Episcopal Seminary, Friends of the Highline, Gay Community Center, NYC Lab School, NYC Museum School, NYC Humanities Prep HS, NYC Humanities HS, NYC James Baldwin HS. Our local corporate customers include (the): Apple Store, Amy's Bread, Billy's Bakery, Drive-In Studios, CBS-Sports Network, Chelsea Piers Sports Complex/Driving Range, Dreams Hotel, Duestch Advertising, Food Network, Gansevort Hotel, Google, Lobster Place, Major League Baseball, Manhattan Fruit and Vegetable, Maritime Hotel, Major League Baseball, Milk Studios, NY-1, Oxygen Media, Sarabeth's Bakery, Standard Hotel... as well as many West Chelsea art galleries. We look forward serving you again and again, in the many years to come.
The restaurant name is mŏkbar, a combination of English and Korean to mean ‘eat bar.’ mŏkbar is a ramen shop in Chelsea Market that combines traditional Korean soups with fresh Japanese ramen noodles for a unique noodle experience. In Asia, eating noodles on-the-go as street food is an everyday lifestyle. Chef Esther Choi was inspired to bring that cultural experience to New York City. People will now be able to enjoy comforting noodles on-the-go while browsing Chelsea Market, enjoying the city, in the office, or back at home. For dinner, mŏkbar is excited to offer an additional seasonal menu when it will turn into a eat-in Korean bar/restaurant where diners can watch the chefs prepare their meal in front of them. The concept is to have a small bar around the open kitchen for diners to sit and engage with the chefs while enjoying their freshly prepared meals.
Gin was the predominant drink in the United States during the prohibition-era 1920's and many variations were created. “Bathtub” Gin was developed in response to the poor-quality of alcohol that was available at the time; because the 18th Amendment specifically prohibited the sale or manufacture of distilled alcohol, producers of gin were forced to use denatured alcohol. By mixing it with other flavorings, such as juniper berries, and allowing the mixture to steep in a tub for several hours or even days, the gin became more drinkable. However, the process for converting denatured or wood alcohol into a consumable form was not always reliable- some batches of bathtub gin were genuinely poisonous, and the consumption of wood alcohol often led to blindness or even death. Producers of bathtub gin understood how undrinkable their product would be, so they encouraged bartenders at hidden bars and clubs to create their own recipes for cocktails. Still today, straight gin is not usually served on its own, since it tends to be extremely dry. Gin is often mixed with tonic water, vermouth or fruit juices to make it more palatable. Upholding tradition, we mix our gin and other spirits with the finest and freshest juices, fruits, syrups and infusions in cocktails inspired by original recipes. Enjoy. Come back for more.
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Corkbuzz is guided by a simple philosophy: wine is meant to be enjoyed. Co-founder and Master Sommelier Laura Maniec views herself less as the proprietor of a wine bar and more as the enthusiastic host of a never-ending dinner party. Her humble approach is inspired by rich memories of family gatherings filled with laughter and storytelling (and wine, of course). Maniec and the entire Corkbuzz Staff are generous with their knowledge, welcoming every chance to deepen someone’s appreciation for wine. The classes are unique and engaging. The wine selection is dynamic, smart and approachable. The food is deeply satisfying and built for guests to experience the magic of a perfect pairing. Corkbuzz offers the wine enthusiast and the adventurous novice a chance to experience one of life’s great, intangible treasures: discovery.
Los Tacos No.1 was created after three close friends from the West Coast decided to bring the authentic Mexican taco to the East Coast. The authentic taste of Los Tacos No.1 comes from family recipes and from fresh, simple and tasteful ingredients straight from home. In every taco there is a bit of true Mexican culture and flavor. Located in the heart of Chelsea Market, Los Tacos No.1 offerings are all made-from-scratch from our salsas and marinades to our flour and corn tortillas. In addition to tacos, we also serve tostadas, quesadillas and mulas. Customize your tacos or get them “con todo” (with everything): guacamole, onion, cilantro and salsa. Bite into the authentic flavors of Mexico and join us for lunch or dinner at LOS TACOS No.1. Provecho!
Salinas is a unique and vibrant award-winning restaurant in the heart of West Chelsea serving the full culinary experience of Spain. Salinas specializes in both traditional and inventive tapas as well as regional main course dishes. The restaurant's focus is centered around its award-winning cuisine, but its decor, architecture, and floral arrangements garner just as much attention. Enjoy dining under the stars in the springtime in the restaurant's iconic retractable roof dining room, or in the winter, experience an intimate dinner by the glow of the fireplace.
Scarpetta in New York City brings a deft touch and unwavering passion to creating Italian food that is unexpected and soulful. We strive to represent the pure pleasure of savoring a meal down to its very last taste.
Cull & Pistol is a new restaurant project from the team behind The Lobster Place, one of New York's finest seafood purveyors for over 40 years. Cull & Pistol pays homage to the fishmonger traditions and culinary diversity of New York through a seasonal raw bar, innovative seafood dishes with global influences and diverse selection of wine and craft beers. Located in Chelsea Market, Cull & Pistol aspires to become a neighborhood staple through a menu and atmosphere that delivers a truly fresh dining experience.