Inside Taphaus, a Jersey City Waterfront 'Gastrogarden' Coming to DUMBO

All photos by Adam Robb
The fried chicken and waffle sandwich at Taphaus, a new "gastrogarden" at Crystal Point.

Restaurants are few and far between along the stretch of Jersey City's high-rise-dominated waterfront walkway that sits between the Colgate Clock and Hoboken Terminal. Most of the eateries that are there lack access to the unobstructed views of the Manhattan skyline on display through the glass walls of Taphaus (2 Second Street, Jersey City; 201-626-6000), now open at Crystal Point. Reality star chef Chris Nirschel describes the 200-seat, 48-tap beer hall as a "gastrogarden." He serves more than 40 sub-$20 savory plates, many of which are on the cusp of gimmicky, including wontons stuffed with cherry tomatoes and mozzarella, fried chicken and waffle sandwiches, and buffalo-sauced rock shrimp.

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Maison des Crepes Brings Wholesome Fare and Sweet Treats to South Williamsburg

All photos Sara Ventiera
The $8 Avocat
Williamsburg residents no longer have to trek out of the neighborhood in search of a creperie. Maison des Crepes (287 Bedford Avenue, Brooklyn; 718-486-5150) has filled the void for European-style sweet and savory treats. The Parisian-inspired eatery, tea house, and juicery offers a range of healthful fare and self-indulgent snacks.

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Four Restaurants That Opened in NYC This Week

Korilla BBQ via Facebook

When one restaurant's doors close, another's open in fast-paced New York City, and every Friday, we'll fill you in on what opened up around town. This week: A food truck establishes a brick-and-mortar location in the East Village, Five Points transforms into Vic's, and Alex Stupak's highly anticipated taco shop makes its debut.

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Gansevoort Market Puts Pizza, Tacos, and Lobster Rolls Under One Roof

All photos by Adam Robb
Oysters, shrimp, and lobster rolls, from Ed's Lobster Bar, where a liquor license is forthcoming

With Chelsea Market approaching capacity, outer-borough fixtures and Smorgasburg vendors seeking their places in the High Line's shadow have had to look elsewhere. Enter Gansevoort Market (52 Gansevoort Street; 212-242-1701), which opened last week in an 8,000-square-foot warehouse once home to a 19th-century trading post, on a street now better known for Bubby's and The Griffin.

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An Early Taste of Empellón Al Pastor, Now Open in the East Village

If you stumble into a taqueria and want to know if the tacos al pastor on its menu are going to be worthwhile, look first for a slowly turning spit with a beehive-shaped mass of pork fixed to the rod. It looks a lot like shwarma, and that's no coincidence -- the Mexicans picked up this cooking method from Lebanese immigrants. The Latin Americans marinate pork butt and fat with chilies, and they place pineapple and onions atop the hunk of meat during the cooking process, so as to coax depth and sweetness into the piggy crust. After roasting it for hours, a cook will shave bits of the pork into a tortilla, and top it with a little chopped pineapple.

While the cooking method is more or less consistent, the recipes vary a bit by region. And the best versions are transcendent, a blend of savory, spicy and sweet, a harmony of textures provided by crisped meat and juicy fruit.

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Inside Tacuba, a Mexican Cantina Bringing Grasshopper Tacos to Astoria

All photos by Adam Robb
Across the street from Astoria's American Museum of the Moving Image, Toloache and Yerba Buena chef Julian Medina's transformed an expansive former corner outpost of Five Napkin Burger into Tacuba (35-01 36th Street, Astoria; 718-786-2727), the chef's first outerborough eatery. Here, he serves hungry neighborhood cinephiles abundant portions of modern Mexican comforts under a pair of clashing Day of the Dead calaveras hanging from the ceiling.

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Arrogant Swine Brings the Nuances of Carolina 'Cue to New York

Photos by Zachary Feldman

Lately, it feels like you can't strut anywhere in this city without colliding nostrils-first into an aromatic haze of woodsmoke, but New York's barbecue culture has evolved as lowly and slowly as the heavily barked meats the beloved cuisine produces. From its '90s origins with Pearson's Texas Barbecue in Long Island City to the current state of affairs dominated by the brisket-fueled Lone Star State, Gotham's 'cue culture keeps maturing. The landscape's grown to include a number of barbecue styles from Tennessee, Kansas City, and the Carolinas, although dishes representative of those styles are usually run as specials or as part of broader menus, and plenty of creative pit masters have started tossing all manner of meats in their smokers. Now, barbecue apostle Tyson Ho enters the arena with Arrogant Swine (173 Morgan Avenue, Brooklyn; 347-328-5595), an industrial smoke shack cooking up Carolina 'cue in Bushwick.

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Three Restaurants That Opened In NYC This Week

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Hannah Palmer Egan

When one restaurant's doors close, another restaurant's doors open, and every Friday, we'll fill you in on what opened up around town. This week: a boardgame café in Bushwick, juice in Greenpoint, and a brioche-muffin hybrid in the Lower West Side.

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Le Fond Brings Home-Style French Fare to Greenpoint

Andrew Lamberson
Daube de boeuf ($23)
When Jacob Eberle first traveled to France, he had no idea that he'd eventually become a classically trained chef. A comparative-religion major with a concentration in French, Eberle had never been to Europe. So when the opportunity to study the language in its native land presented itself, he jumped at the chance. He fell in love with the food, the culture, the way of life, and that adoration is evident at his classic French bistro, Le Fond (105 Norman Avenue, Brooklyn; 718-389-6859) in Greenpoint.

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Dough's Manhattan Location Celebrates Grand Opening With Lines Down the Block

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Rebecca Marx
You no longer have to trek out to Bed-Stuy to get your hands on a freshly baked Dough doughnut: Dough (14 West 19th Street, 212-243-6844) opened its second location in the Flatiron district today, and it's celebrating with free doughnuts until 6 p.m. -- which means lines are currently stretching halfway down the block.

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