Dine
Unwind
D1 March 13–19, 2015 SAMIRA BOUAOU/EPOCH TIMES
WEST VILLAGE New York Strip Steak at Village Prime.
Village Prime Drops Anchor Seafood dishes shine at this new steakhouse By Channaly Philipp Epoch Times Staff teakhouses have been popping up all over the city in the past few months. But a new ship has pulled into port in the West Village—a neighborhood not known for catering to the carnivorous set. A first Manhattan foray for owner Paul Singh (who owns Aged, in Forest Hills), Village Prime channels a rustic chic feel. A mosaic of cowhide on the wall, banquettes, touches of walnut wood throughout, and dim lighting casting a candlelight glow give the space a warm, inviting feel.
The classic cuts are all there—porterhouse, New York strip, filet mignon— along with potato in its myriad forms. Let me count the ways ... whipped, baked, au gratin, grated into hash browns, or cut into steak fries. More than enough, in other words, to fulfill those cravings for meat and potatoes. For purists, the tender USDA Prime steaks measure up quite solidly. They come with the option of sauces like hollandaise, chimichurri, peppercorn, béarnaise, or housemade steak sauce. And should you want a Parmesan or blue cheese crust, just say the word.
Village Prime
302 Bleecker St. (at Barrow Street & 7th Avenue) 212-727-7463 VillagePrimeNYC.com Hours Monday–Sunday 11:30 a.m.–midnight Saturday & Sunday Brunch 11:30 a.m.–4 p.m.
We’re excited to announce the expansion of Dine & Unwind—introducing our new Taste Asia pages! This new section is your gateway to Taste Asia 2015—the largest and most diverse Asian food festival in North America—set in the heart of Times Square on June 26–27. We know about your late-night cravings for Asian cuisine. We’ve got them too. In these four new pages (D9–D12), you’ll find a true celebration of the deep culinary arts of Asian and Asian-inspired cuisine. If you’re like us, you’ll have hunger pangs as you thumb through these pages. This week, learn about tang yuan (D9) and find out how Khe-Yo’s chef Soulayphet Schwader brings on the funk with Laotian fermented fish sauce, padek (D10–D11). Follow columnist CiCi Li to Hell’s Chicken as she makes one of her favorite comfort foods: Korean fried chicken (D12).
Taste Asia and spice up your Fridays!
@TasteAsiaNYC Tell us what you want. What content are you craving in Taste Asia?
See Village Prime on D2
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