Native

VOLUME 6 FALL 2012

V T E A N MAGAZ I NE

NATIVE

magazine is a quarterly food and travel

d urban explorer

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ho

ne

that is dedicated to the seaso

n

publi catio

craves to experience the city from a local perspective.

NAT VE EDITORIAL

Alexander Craig · Allison Hurley · Christina Nielsen Lauren Peinado · Chelsea Turner · Sarah Wasilak

ADVERTISING DIRECTOR Chelsea Turner

DESIGN COORDINATOR Lauren Peinado

DIGITAL CONFLUENCE COORDINATORS Allison Hurley · Sarah Wasilak Weronika Janczuk · Annie Nichol

CONTRIBUTORS

Kyle Scott · Olivier Dessyn · Madison J. Papp

CONTRIBUTING ADVERTISERS

The Standard · The New York Public Library

FEATURED PHOTOGRAPHERS Alexander Craig · Allison Hurley

ON THE COVER

South Brooklyn Pizza · 122 1st Avenue Alex Chapman photographed by Allison Hurley @pizza_pimp__ native is printed by ENDEAVOR PRINTING general inquiries INFO@NATIVEMAG.COM advertising ADVERTISE@NATIVEMAG.COM write us at LETTERS@NATIVEMAG.COM

Here is your guide to uncovering New York City’s gems - the eateries, cafés, and bakeries brought to you from a local’s perspective. In these next few pages you’ll twirl your chopsticks through the signature spices of Mission Chinese Food, which is, in short, not your average hole in the wall. You’ll trek through the streets of the city’s latest festivals - from Smorgasburg to Peck Slip Pickle Fest. And you’ll drink to the offbeat funk of Cocktail Bodega, Chef Roble’s one stop shop for snacks and spiked smoothies.

In other words, we’ve got you covered. But while we were working on this issue, there were times when we weren’t exactly “covered” ourselves. This fall, New Yorkers battled through Hurricane Sandy, a devastating storm that resulted in restaurant closings and rescheduled events. In the midst of the chaos that ensued, it wasn’t easy to make our way through the city. Even the take out spots that we’ve got on speed dial betrayed us with a busy tone when we called. The blackout may have left our stomachs grumbling, but somehow we managed to get our fill of good eats. Fortunately, our itinerary didn’t require too much revision – and maybe that’s because we like to plan ahead. If you’re anything like us, we’ve got your next four months laid out for you so you can get a jumpstart on your trip to NYC. If you like to look back, you can check out the letters that reminisce about our last trip to Shanghai on page five. We’re also proud to announce a new collaboration with Confluence, an online platform where we were able to translate our features from print to digital.

With help from editors Weronika Janczuk and Annie Nichol, we’ve created QR codes that you’ll find in the Mission Chinese review and also on the back cover. Scan these to check out our content online.

From the pages of this magazine to its digital rendition, one thing’s for sure: in the New York issue, you’ll be hearing from people who crave what you crave – people who like to eat, people who like to cook, people who itch to try something new and people who live to explore – NATIVE people.

the new york city issue

E V NAT e

C O N T E N T S

n i z a g a m

6 CALENDAR OF EVENTS 10 MISSION: CHINESE FOOD

15 SMORGASBURG

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24 HOURS

WITH A NATIVE

18 DILL WE MEET

20 NOT FAR

AGAIN:

PICKLE FEST

FROM HOME:

MILLE-FEUILLE

28 COCKTAIL BODEGA

31 NATIVE EXTRAS 5

ADVERTISEMENT

PHOTO BY ALEXANDER CRAIG // SHANGHAI NIGHT MARKET

LETTERS TO THE FROM EDITORS SHANGHAI

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SUNDAY

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Meatopia 5:00-9:00 Randall’s Island

First day of annual San Gennaro

Vendy Awards 12:30 - 5:00

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Last day feast of San Gennaro

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30 WHERE TO GET YOUR LAST SUMMER BEER:

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Standard Beer Garden

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NYC Wine and Food Festival begins -14th

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NYC food & film festival begins-21st

Applepalooza Astor Center

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Big Apple Crunch 12 pm

Hester Nights last day 5-10

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3rd Annual Grub Street Food Festival 10-6

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WHERE TO EAT ON HALLOWEEN: The Brooklyn Kitchen Gastroball Halloween Party

10/28

Hester Street Fair last day every Saturday 10-6

SUNDAY

4 Peck Slip Pickle Festival @ 11-5 New Amstrdm.

Market South St.

Last day of Smorgasburg Dumbo 11:00 - 6:00

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MONDAY

East Ville Des Folies 1st Annual Beer &Whiskey Festival @ 7:30

12 First day of Union Square holiday market 11/19-12/24

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NYC Chocolate Show 10:00 - 1:00

NYC Craft Beer Festival Hudson River Park Pier 57

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Last day of Smorgasburg Williamsburg 11-6

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EAT THANKSGIVING TURKEY HERE: Freemans (4 course $75 per person) Balthazar (turkey special for $39 during dinner

11/22

DECEMBER SUNDAY

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

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SATURDAY Hester Holiday Market

Eat Pie & Shop 3rd annual beer masters classic--

Olympic style booze

Tasting Table’s Food Fight tastingtable.com

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11/23 - 2/22 Brooklyn Nights bkbazaar.com

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17 Last day of Union Square holiday market 11/19 - 12/24

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31 WHERE TO EAT NON-TRADITIONAL XMAS DINNER: Chin Chin: Restaurant Chinois

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S UR O H A 4 2 ITH E W TIV NA

Madison J. Papp’s New York City

story and photos by Chelsea Turner

Madison J. Papp was born and raised in NYC and food has always been one of her greatest passions. When she was a little girl, her mother and grandmother were always cooking in the kitchen and she was in awe of their skills. As she got older, every project she completed in school began to have a food component. For example, her math projects would become an experiment in gingerbread house architecture. But her love of food was not only in cooking and she decided that culinary school was not for her. Exploring her options, she ended up at NYU Gallatin majoring in Food Studies (she considers herself a home cook with an academic enthusiasm for the subject) while working for Gourmet Magazine and Epicurious. New York City provides a plethora of opportunities for a student interested in food, and Madison takes full advantage. As the holiday season is approaching, she’s currently interested in trying out new pie recipes. So if you’re looking for her, she’s probably in the kitchen coming up with a new crusty creation.

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NYC Must Sees

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Miss Lily’s

According to Madison you must get the Killer Corn dish (grilled jerk corn)

s ughtert at a D & Russ ked fish “Bu t a mo

et For s y Mark is a w r i a re the F et the the e r t s 86th slices hin, o h w y o t a gu lmon s ” a s d e ful smok beauti o s s it’

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She gr ew up eating Baltha at zar - b ters i est oy n the scity

For really good quality beef

Bohemian Butcher Shop

Hot Tip: Vosges Chocolate gives Very expensive but very well a discount to their neighbors! worth it

to d go o o f Mont r e o h f t m o li - sh deli e For c D d En Jewi Mile inspired treal

Accor ding to Ma comes dison to NY every C one w must Essex ho spend Stree a d comen t Mar ay at ds ha k e t v . i ng br She r Gener unch eca l a Store t Sh throu o gh th psin’ e mar and then s ket o nce y shopping ou ar e ful l

Some Favorite Dishes Madison has made:

Duc k che Breas rry t and in a sou por r t i r r r e u d h uct imic stead ion h C a n i n i o rimp cilantr ey) h S led e used l arsl i p r G l h a ion e (s sauc e tradit h of t Vegan Chocolate Cake with candied rose petals and vanilla bean and rosewater cream Madison’s perfect last meal: Caviar and Challah!

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: M I S S I O N C H I N E S E F O O D

By Allison Hurley and Lauren Peinado Photography by Alexander Craig

ew York City’s Mission Chinese is the Lower East Side’s best new import and a “must have” dining experience. The original location in San Francisco has garnered head chef, Danny Bowien, a cult-like following that has now become bicoastal. At the LES location, crowds wait up to two hours for a table* (unless they are fortunate enough to have secured a reservation two weeks ahead of time). The exterior décor of the small building on Orchard Street is particularly unimpressive, resembling the façade of the many hole-in-the-wall Chinese restaurants that are scattered throughout Manhattan. Once inside, hungry restaurant-goers are presented with a large neon menu sign and various hanging paper lanterns, characteristic of the aforementioned restaurants. On the way to the seating area and bar, which are hidden near the back of the space, diners have the opportunity to watch the chefs through the large kitchen window as they meticulously craft each dish with steaming pans over an open fire. Once past the opium den-like curtains, diners will find themselves in a haven of red light where their server will seat them at one of the few communal tables. It is here that they will come to experience Bowien’s peculiar, yet delicious “American-ized oriental food.” h *Try Inoteca around the corner for a few drinks while you wait to be seated if the free (read: cheap) beer in the keg at the front is not doing the job

WHAT TO ORDER 1 Shanxi Noodles

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(cumin, egg, noodle, pepper, tomato)

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Salt Cod Fried Rice (egg, scallion, Chinese sausage, cilantro) Egg-Egg Noodle V (country ham, soft hen egg, scallion, ginger) Mongolian Long Beans V (leek, garlic shoot, roasted chili, horseradish, green bean) Ma Po Tofu (kurobuta pork shoulder, szechuan peppercorn, chili oil, steamed rice) Chongqing Chicken Wings (explosive chili, crispy beef tripe)

V Thrice Cooked Bacon (rice cake, bitter melon, tofu skin, scallion, black bean, chili oil) Smoked Cola McPig Tails (white bread, pickles, pig tails) DRINK Michelada (clam juice, poblano chili, bud light, sichuan pepper rim, lime)

SPICY

VEGAN / VEGETARIAN OPTION

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WHAT YOU SHOULD KNOW Be sure to ask questions, the wait staff is extremely knowledgeable Take the flame graphics on the Mission menu seriously!

The complimentary water will become your savior as the spicy food is sure to numb your taste buds There are many vegan/vegetarian options which are clearly marked on the menu

154 ORCHARD STREET F J M Z $$

OPEN M T W TH F S S 530-12 12-3 (212) 529 - 8800

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There are street fairs that take over Broadway on the weekend – white tent after white tent selling the same pink lemonade. Aside from salted mangoes and sliced gyro meat, your snack options are pretty limited. Smorgasburg is a refreshing alternative. The Brooklyn food market hosts some of the most highly esteemed New York chefs and vendors. There’s a selective, seven-month application process to prove it, which narrows down the line up to roughly 100 different menus.

The result is an impressive variety of finger-licking fare, from crumbling baked goods to simple sandwiches like Milk Truck’s grilled cheese or handcrafted delights

from S’more Bakery. But as simple as some of the treats sound, you won’t be able to churn out the same tastes at home. The good news is, you don’t have to. Most of the Smorgasburg vendors have their own restaurants or food trucks, so you can easily go back for seconds. It should come as no surprise that settling on one meal was difficult – unreasonable, even – with the smell of delectable spices wafting from every which way. But we sampled from a handful of the tables that lured us in, the ones that really tempted our taste buds as we walked by.

Palenque’s signature corn and cheese arepa is presented like a pizza – chipotle mayo smothered atop a

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thin and crispy cake, topped with arugula and a kick of cilantro and butter. Toppings are up to you, piled as high as you’d like, but never losing distinctive Colombian flare. Schnitz served up all the add-ons we wish we could order on a classic NYC pretzel. The puffed Bamberg bun included panko parsley, cucumber, daikon, shallots, ginger pickle mix, caramelized onion mustard, and of course, Schnitzel, slivers of chicken that have been breaded and lightly fried. Schnitz presents a zesty alternative to a traditional NYC bite. We tried out the savory meats from Connie Sun’s Bite Size Kitchen – small, but WOW-generating impressive takes on Asian pork belly and duck. Both versions came on miniature buns with sliced cucumber, pickled jalapeno, scallions, and hoisin. Sun sells 600 a weekend, so you better believe these rolls pack a punch.

After our hot sriracha-infused crispy pork and smoked pigs in a blanket from Brooklyn Piggies (seasoned with garlic, paprika, and a variety of peppers), we were parched! Luck-

ily, Smorgasburg has got you covered as far as drinks go, too. We ordered a chai spiced apple cider from Crazy Legs – a homemade spin on the autumn refreshment.

And yes, we saved room for the much raved about Mighty Quinn’s. Their BBQ brisket was no disappointment – the smoked meat smeared in sauce and layered on a bun is cause for one of the longest lines at Smorgasburg and countless pleads for a restaurant, which owner Hugh Mangum plans to open soon.

While we’re waiting, he’ll be taking over the 2nd floor of the Whole Foods on Bowery for a month, beginning on January 2nd. Smorgasburg at Whole Foods will present a one-vendor rotation “step up” counter so various chefs can offer up their fare. It’ll hardly be comparable to the festival itself, but it’s definitely worth a visit.

Smorgasburg runs until November 17th every Saturday (rain or shine) on the Williamsburg waterfront and every Sunday at the DUMBO warehouse from 11-6. One major suggestion: Go with a rumbling stomach. NM

Bite size kitchen

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PICKLES

FULTON FISH MARKET F J M Z $-$$$

OPEN 1/09/2012 1100 AM - 500 PM ---eat in or take-out---

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HE T i P CK OU T SF ROM THES E MA N GAZ

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• The Fulton Fish Market is located on South Street and Beekman street in Lower Manhattan

PICKLE JUICE

• When it’s not Pickle Day, this venue houses the New Amsterdam Market, the best outdoor market in NYC, which takes place every Sunday from 11am to 4pm, rain or shine

DILL WE MEET AGAIN

by Sarah Wasilak and Allison Hurley

When it comes to pickles, we usually don’t have much of a choice. In fact, we often don’t even plan on eating them. Rather, one or two surprise us, layered between the folded wax paper of a deli sandwich.

But if you’re headed to The Peck Slip Pickle Festival – a one-day event held at the New Amsterdam Market at South Street Seaport in Lower Manhattan – sampling some sour (or not so sour) snacks is probably on your agenda.

The event hosts over 20 different vendors, each of them eager to hear the familiar crunch of their customers’ teeth as they bite into a pickle. But no matter how you prefer your cucumbers preserved – and which vendors you choose to visit – you’ll get your fill of pickles. Chances are, you won’t even crave a turkey club to go with them.

Little to our surprise, the theme this year seemed to be spicy pickles, with more KimChi (pickled, spicy cabbage) vendors vying for our attention than we had estimated. Peter Piper was ahead of his time when he picked a peck of pickled peppers. A particularly vibrant vendor, Pickleña, based out of Westport, Connecticut, prides itself on jalepeño pickles. Along with some of the spiciest pickles in the entire market, Pickleña held the prize for the most festive booth. The pickle jars were covered by multi-colored bandanas as music was playing, and they were yelling to passersby try something HOT. For those who’ve finished munching, there are free fermentation demos all day and professional speakers who have penned cookbooks on the art of pickling.

This year, Peck Slip patrons pickled for a cause. The devastating aftermath of Hurricane Sandy was reason for a fundraiser. A suggested $3 donation went toward Mayor Bloomberg’s relief project.

From the charity effort to the blue bandana packaging of brine jars and the Grillo’s boys’ tee shirts (plastered with dills wearing sunglasses), Peck Slip is a market where you’ll appreciate the little things. So the next time we get a Gherkin with our sub, we’ll pay more attention to it. Heck, maybe we’ll even save it for last.

Illustrations by Lauren Peinado except Photography by Allison Hurley

one, courtesy of Grillo’s Pickles

NOT FAR FROM HOME Photography by Allison Hurley Illustrations by Lauren Peinado Article By Chelsea Turner

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MILLE FEUILLE

an you imagine dropping everything, leaving your job, your family and friends, scooping up your two kids (both under 4 years old), moving to another country and starting a whole new career? If you said yes, you’re fearless, and you share that trait with Nathalie and Olivier, the owners of MilleFeuille Bakery. After their first child was born and they were expecting their second, the couple traveled to New York on vacation and fell in love with the city. Olivier has always had a passion for pastries, so he spent a year at the famous Ritz Cooking School in Paris. Soon after, he and Nathalie created a business plan and presented it to their friends, families, and employers. With the support of about ten investors, they went through the tedious process of finding a lease in New York City and applied for a Visa, which Nathalie regards as one of the most difficult parts of the adventure. At first, she and her sons stayed in Paris while Olivier moved to New York to begin working on the Mille-Feuille project. The couple describes it as “a French style bakery with the homely and welcoming atmosphere of a village café that would offer French

and American pastries with a fine taste, using all-natural products – a combination of the French touch with American openness.” Eventually, Nathalie and her children came to New York and MilleFeuille opened in May of 2011. It’s named after the delectable dessert, which, in American English, translates to “a thousand layers.”

In short, a mille-feuille is similar to your average Napolean. And while it tastes as good as it sounds, it took awhile for Nathalie and Olivier to begin serving the pastries on the regular. Though the couple had put in months of preparation, sweat, and heart, there were still some hiccups. Nathalie and Olivier are true Parisians, so they had to deal with a bit of a culture shock. They had to cater to their new customers by making American-style coffee - we Americans are very particular with our skimChai no foam soy whatevers. The couple also missed their family back home. The boys had to adjust to new schools, and of course, the dreaded New York real estate market was difficult to deal with.

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MILLE-FEUILLE 552 LAGUARDIA PLACE A B F M $$ OPEN M T W TH F S S

730 AM - 700 PM (212) 533 - 4698

On opening day the bakery had a little oops - there were no mille-feuille! Their namesake pastry was not available at the time of their debut! Three or four days later, though, the shelves were stocked and Mille-Feuille sold their millefeuille to the line of customers out the door.

The first couple of weeks brought them extreme success. The New York Times wrote an article about the shop, singing them praises. Were they prepared for such attention? No. Did they rise to the occasion? Hell yes.

These Parisian pastry rock stars began to develop their own specialties and found a unique groove with the perfection of their macaron, their almond raspberry croissant, and their pistachio croissant. For the first year, all kitchen activity was exposed at the center of the store, providing smells that wafted out the door. Customers trickled their way in, just to see what type of dough was being rolled out on the counter. Now Nathalie and Olivier are selling some of their pastries to other cafĂŠs. Because of this success, they recently opened a 200-square-foot space in Brooklyn where they do most of the baking.

Go into their LaGuardia Street store for a coffee, a croissant, and of course a mille-feuille. Better yet, take one of their macaron making classes. They have become so popular that even aspiring macaron chefs have had to be turned away, so book in advance!

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By Alexander Craig

HEES

BEECHER’S HANDMADE CHEESE Hailing all the way from the West Coast, Beecher’s Handmade Cheese revolutionized the New York City cheese scene with the opening of their Flatiron location in late 2003. Including a café and restaurant, in addition to their expansive cheese store, Beecher’s values full-flavored, pure and wholesome food. Dedicated to the well being of their customers, the staff of Beecher’s Cheese shares a commitment to culinary delight. With shops in both Seattle and New York City, Beecher’s sources its milk locally in each respective location, ensuring the highest quality standards for the milk and ultimately, the cheese.

Upon asking for recommendations on featured cheeses at Beecher’s, I was directed to their Flagship Cheese, which can be purchased online or in store. The cheese is of a semi-hard, cow’s milk variety with a robust and nutty flavor. It would be a great addition to any omelet, macaroni and cheese recipe or decadent cheese plate. This cheese is crafted in traditional, smoked and extra aged varieties. Though an excellent option for the newcomer or the well-seasoned regular, the store is expansively stocked with cheese produced in the glass-walled cheese factory, and there are many scrumptious selections for year-round indulgence. If pressed for time, stop by the café for a specialty grilled cheese sandwich or stay for dinner and drinks at the downstairs cheese cave.

See the cheese factory in-action on page 26.

BEDFORD CHEESE SHOP Bedford Cheese Shop stocks both local and imported food products, including a broad assortment of mustards, sweet delicacies, and of course, a constantly evolving array of cheeses in their prime. With rustic wooden floors and an abundance of knowledgeable cheesemongers, this addition to Manhattan’s already expansive cheese scene brings a focus on seasonality through direct communication with dairy providers. Including a fifteen-foot cheese case and three aging facilities, this cheese aficionado’s paradise is equipped to ensure artisanal delights of the highest quality.

After inquiring about the specialties at Bedford Cheese Shop, I was directed towards a hefty piece of thermalized goat cheese hailing from Somerset, England, which was lovingly referred to as “Rachel.” As described by the purveyors at Bedford Cheese, “...this washed goat is nutty, sweet, and voluptuous. It’s crazy ‘cuz I know this one girl named Rachel, and she is just like this cheese. Crazy good, oddly shaped, and will leave traces of clover on your tongue.” Though I don’t know how Rachel herself would feel about this honor, I can attest to the absolute deliciousness of the fine creation and recommend enjoying it on a water biscuit of the finest quality. The staff at Bedford Cheese Shop promises education-based customer service and offers an array of classes that cover anything from cheese pairings to the politics of cheese. If you don’t have time to linger, be sure to stop in for a sandwich or to have a sample of the “Rachel.”

See Bedford’s international and local fare on page 27.

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COCKTAIL BODEGA

BY CHRISTINA NIELSEN PHOTOGRAPHY BY ALEXANDER CRAIG

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Cocktail Bodega is the newest late night stop on the LES complete with the essentials: good quality, greasy food and replenishing cocktails. It’s hard to determine whether this spot is best to go for a starter drink before a long night out, or rather as a final stop on the way home during New York’s wee morning 1 hours. Cocktail Bodega’s aim is to provide dishes that are every drunk foodie’s 3 fantasy. The Cuban sandwich quesadilla and Jamaican beef patties will typically do the trick when paired with the alcohol-infused smoothies and fresh fruit blended cocktails. The discreet underground bar is something worth checking out, too – just be prepared for an innocuous response.

Alcoholic smoothies, juice cocktails and make your own liquor are all options on the drink menu. You’ve got your choice of alcohol plus two choices of fruit or vegetables swirled into a smoothie or shaken into a juice by a veteran team of mixologists. And you’ll probably want to download the Bodega soundtrack onto your iPod the next morning. You’ll end your night on a high note.

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Order

205 CHRYSTIE STREET J

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1 Healer’s Lemonade

$$$

(cucumber, ginger, vodka, lemonade, lemon grass)

OPEN M T W TH F S S 1100 AM - 400 AM

2 Bloody Mary Smoothie

(212) 673 - 2400

(Absolut Peppar, tomato, horseradish, lemon, lime, worcester sauce, siracha, celery stick)

3 Superfruit Smoothie

(vodka, acai, pineapple, mango)

4 Coconut Mojito Smoothie

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(rum, coconut milk, coconut nectar, pinepaple juice, mint, sugar cane)

5 Make-Your-Own Smoothie/Juice (Liquour + 2 Fruits/Veggies)

6 Curried Coconut Shrimp 6

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7 Cuban Sandwich Quesadilla 8 Kimchee Reuben + Waffle Fries

WHAT YOU SHOULD KNOW walk-ins are welcome outdoor seating is available when the weather permits good to go in groups or alone open for breakfast, lunch and dinner brought to you by the same team behind Sons of Essex

famous for its lobster pot pie, mushroom pizza and truffle mac n’ cheese 133 Essex Street btwn. Stanton & Rivinton

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N AT I V E E X T R A S Want to check out even more NATIVE approved hot spots? See below for some of our New York City discoveries that should not be left out of your food and drink agenda.

F r e e m a n s R e s t a u r a n t $$

End of Freeman Alley, New York, NY 10002 nr. Rivington St. 212.420.0012 American Traditional, Irish/English Located at the end of a modest Lower East Side alley, this cozy find will warm you up and provide an escape.

C o . $$

230 Ninth Ave., New York, NY 10001 at 24th St. 212.243.1105 Pizza, Communal Dining This communal-style Chelsea pizzeria has mastered the art of bread making, and offers unique interpretations of what it means to be a pizza.

Sweet Revenge. $

62 Carmine St., New York, NY 10014 nr. Bedford St. 212.242.2240 Coffeehouse, Dessert, Cupcakes Featuring freshly prepared artisanal cupcakes, this quaint café features wine and beer pairings for each delectable flavor.

D e a t h & C o . $$

433 E. 6th St., New York, NY 10009 nr. Ave. A 212.388.0882 Bar Food, Lounge, Romantic, Swank This dark and classic nighttime destination offers a warm embrace while restoring class to the specialty cocktail.

S n a c k D r a g o n Ta c o S h a c k $ 199 E. 3rd St., New York, NY 10009 nr Ave. B Mexican, Tacos, Hole in the Wall This small East Village find does bitesized Mexican street food, and does it well.

C a r a c a s A r e p a B a r $$

93 ½ E. 7th St., New York, NY 10009 nr. First Ave. 212.228.5062 Venezuelan, Arepas Providing both take-out and a sit-down restaurant this East Village gem, features fourteen varieties of Venezuelan arepas stuffed with exotic fillings such as mashed chicken and avocado or sweet plantains and cheese.

Te a a n d S y m p a t h y $$ 108 Greenwich Ave., New York, NY 10011 nr. 13th St. 212.989.9735 Irish/English, Comfort Food Focusing on comfort food and afternoon tea, this café and next-door takeaway shop provides anything and everything English.

B a c k F o r t y We s t $$$

70 Prince St., New York, NY 10012 at Crosby St. 212.219.8570 American Nouveau, Eclectic/Global The importance of farm-to-table is clear at this cozy SoHo restaurant destination, which seamlessly unites folksy and trendy.

P u b l i c $$$ 210 Elizabeth St., New York, NY 10012 nr. Prince St. 212.343.7011 American Traditional, Eclectic/Global Located in the heart of Nolita, this trendy bar and restaurant unites an industrial aesthetic with a globally influenced cuisine.

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ADDITIONAL ADDRESSES/CONTACT INFORMATION

VOSGES CHOCOLATE

BEECHER’S CHEESE

CULINARY HISTORIANS

132 SPRING STREET

900 BROADWAY

150 W 80TH STREET

4

N R OPEN

6

$$$

M T W TH F S S

N

4

R

6

1

$$$

N/A

2

OPEN W TH F S S

OPEN M T W TH F S S

1100 AM - 600 PM

800 AM - 800 PM 1100 AM - 800 PM

900 AM - 200 PM 1000 AM - 300 PM

(212) 625 - 2629

(212) 466 - 3340

(212) 924 - 5160

SMORGASBURG

BALTHAZAR

DUMBO/WILLIAMSBURG

80 SPRING STREET N Q OPEN

R

4

$$$

M T W TH F S S

730 AM - 100 AM

NAT VE

F

J

$-$$$

M Z

OPEN SAT(WLBRG) SUN(DUMBO 1100 AM - 400 PM be sure to get there early

(212) 965 - 1414

BOHEMIA BUTCHER SHOP

RUSS & DAUGHTERS

BEDFORD CHEESE

57 GREAT JONES ST.

179 E HOUSTON STREET

67 IRVING PLACE

D M B

F

OPEN

$$$

M T W TH F S S

200 AM - 630 AM 630 PM - 1200 AM

(212) 260 - 2333

F

J

OPEN

F

D M B OPEN

$$

M T W TH F S S

$$$

N Q

SHOPSINS 120 ESSEX STREET

132 W HOUSTON OPEN

N

$$$

M T W TH F S S

900 AM - 500 PM

1200 PM - 1200 AM1100 AM - 200 AM

(212) 529 - 2990

(646) 588 - 5375

$$$

(718) 599 - 7588

MISS LILY’S E

4

1100 AM - 900 PM 1000 AM - 800 PM

(212) 475 - 4880

A C

R

OPEN M T W TH F S S

M T W TH F S S

800 AM - 800 PM 900 AM - 700 PM

MILE END DELI 53 BOND STREET

M Z

F

J

M Z

OPEN

$$

W TH F S S

900 AM - 200 PM 1000 AM - 300 PM

(212) 924 - 5160

WHERE WILL WE TAK YOU NE E XT?

your guesses @nativemag #wherenext?

IMAGE CREDITS On Page 6--7 1. Brooklyn Flea Market BrooklynFlea.com 2. Beer Master papermag.com

12. San Gennaro Sangennaro.org 13. Pickle Festival LowerEastSideNY.com 14. Vendy Awards StreetVendor.org

3. NYC Chocolate Ticket Chocolateshow.com

On Page 8

4. East ViIle des Follies Invitation Ticketweb.com

1. Balthazar balthazarny.com

5. Hester Street Fair HauteLiving.com

2. Russ and Daughters paperblog.fr

6. Hester Nights MySuites.net

3. Miss Lily’s- Corn lasplash.com

7. Big Apple Crunch Nyc.gov/html/nycfood

4. Miss Lily’s Logo cassandra.co

9. The Food Film Festival Thefoodfilmfestival.com

5. Culinary Society dscreationshatkinson.homestead. com

10. Meatopia Meatopia.org 11. NYC Wine and Food Festival FoodNetwork.com

On Page 9 1. Essex Market essexstreetmarket.com

On Page 14 1. Sichuan Peppercorn runningintomyself.wordpress.com 2. Ma Po Tofu bonappetit.com 3. Shaoxing Cooking Wine made-in-china.com 4. Star Anise 123rf.com 5. Soft Tofu answers.com 6. Black Vinegar gourmetsleuth.com 7. Arbol Chiles finecooking.com

6. Premium Beef Butcher Shop yelp.com

On Page 28

7. Mile End mileenddeli.com

1. Cocktail Bodega cocktailbodega.com

8. Salon du Chocolate salonduchocolat.fr