Loring Place in Greenwich Village

loring place, an abc kitchen for the downtown crowd

Seasonally-driven restaurants abound in New York City, but if there’s one specifically made for those lucky 1% who own beautiful townhouses in the West Village, then it would be Loring Place. Dan Kluger is the chef here, and you may of heard of him due to his prior stint at ABC Kitchen, another popular farm-to-table restaurant frequented by the well-heeled. You can expect the same sort of pretty, air-brushed aesthetic at Loring Place, although thankfully there’s less of the fussiness of ABC Home’s signature ornate chandeliers and woodwork. The restaurant is named after a street in the Bronx where Kluger’s father once lived, so it’s a little more down-to-earth. But you will still see plenty of those picture perfect ladies who lunch drinking mimosas and rose all around you.Read More

Handmade Pasta at Faro in Bushwick

a grown up restaurant in bushwick

Add Faro to the long, growing list of Brooklyn restaurants that specialize in seasonal, farm-to-table ingredients. But aside from the familiar converted warehouse aesthetic and a hip clientele, Faro stands out from the rest with its focus on handmade pasta, and more importantly, its newly earned Michelin star. Neighborhood restaurants in Brooklyn are a dime a dozen, but Michelin-vetted ones are harder to come by. And an affordable one at that, in which most of the items on the menu are priced at $20 or below.Read More

Faun, Another Brooklyn Farm-to-Table Restaurant

Brooklyn, Brooklyn. The farm-to-table gift that keeps giving. The list of charming, neighborhood restaurants serving solid seasonal classics in a nice outdoor courtyard keeps growing. The newest addition is Faun in Prospect Park, run by the former executive chef of Vinegar Hill House. The menu is very edited and skews mostly Italian, but it’s a little more cerebral than your typical tagliatelle and wood-fire oven pizza. There are exotic pastas like quadrucci and mezze maniche that I have never heard of making their debuts here. And meats are a little more wild and adventurous, things like squab and boar are roasting and braising in the nearby kitchen. Maybe that’s how the name Faun plays in. The restaurant is in a familiar neck of the woods, but the food that pops out is a little more interesting and unusual like the mythical creature itself.

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tripe, ‘nduja, parmesan, poached egg

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Battersby is one of those esteemed Brooklyn institutions like Franny’s and Al Di La that everyone should go to at some point. It’s now overshadowed by newer and trendier Brooklyn restaurants like Lilia, Maison Premiere or Roberta’s, but this classic has staying power. Over the summer, some of our friends moved to Cobble Hill, which gave us an excuse to finally try Battersby. We called ahead, expecting some sort of egregious wait, but it was only about half an hour for a table outside. I suppose the crowds were a little thin due to the summer holidays and the fact that this restaurant’s moment had passed, but in my opinion, all those chasing the next big thing were missing out.

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Olmsted, Farm-to-Table Brooklyn

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carrot crepe with little neck clams and sunflower

Farm-to-table Brooklyn is such an overdone trend that when yet another new restaurant bills itself as such it seems like a joke. There’s only so many ways you can prepare a locally sourced carrot, I would think, but I was proven wrong when I had dinner at Olmsted, a Brooklyn restaurant recently opened by a former alum of Alinea and Blue Hill. The best carrot I’ve had in my life came on a plate from this restaurant, in the form of a carrot crepe with little neck clams and sunflower. Carrot, that humble root that seems to make its way into many juice cleanses, suddenly became a pivotal anchor in an open-faced ravioli-like dish that will without a doubt make a debut on some sort of “best-of” list in the near future.Read More