Hundred Acres

REVIEW

October 14, 2009


CUISINE: American (New), Chicken
NEIGHBORHOOD: Soho

Photo: NYmag.com

38 MacDougal at Prince St.

(p) 212-475-7500

 

Our visit to Macdougal Street’s Hundred Acres may or may not have been the same week the restaurant appeared on New York's favorite guilty pleasure, Gossip Girl. But GG endorsement or not, the restaurant had the chops to impress YAH. The farmyard-inspired décor and market-driven seasonal menu (printed daily) lend themselves to the autumn spirit, providing the ideal setting for an October meal. CONT'D

 


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Posted in FOOD on October 14, 2009 9:27am by Rachel Hochhauser | 0 comments





Caracas Arepa Bar

REVIEW

March 19, 2009


CUISINE: Chicken, Sandwiches, Venezuelan
NEIGHBORHOOD: East Village, Williamsburg

 

93 1/2 E 7th street between 1st Ave and Ave A

(p)212- 529-2314 

 

91 E 7th St Between 1st Ave and Ave A (To-Go Location)

(p) 212-228-5062

 

291 Grand St between Roebling and Havemeyer

(p)718-218-6787

 

Arepas are griddle fried corn cakes and a Venezuelan staple that have, thankfully, invaded the East Village and Williamsburg too!  Usually the line outside Caracas means at least an hour wait because, while inexpensive, the arepa making process is not fast food.  Each arepa comes out freshly fried and delicious-- no heat lamps involved. Golden and crispy on the outside, soft and creamy within, the arepas almost don’t need a filling, but Caracas offers plenty of options...

 


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Posted in FOOD on March 19, 2009 9:06am by Jena Steinbach | 0 comments





BLUE RIBBON SUSHI

REVIEW

February 20, 2009


CUISINE: Asian, Chicken, Japanese, Sushi
NEIGHBORHOOD: Soho

 

119 Sullivan Street between Prince and Spring

(p) 212-343-0404

 

The sushi at Blue Ribbon is expensive, and whether or not it's worth it is questionable.  The fried chicken, however, is a unanimous favorite, and the only item we’re willing to drop some serious cash for.  What makes the birds so delectable is a rather simple breading that includes matzo meal and flour, seasoned with togarashi peppers, paprika, cayenne, and sea salt.  The wings are served with a sweet and spicy dipping sauce made with fresh wasabi and Mexican-imported honey. Blue Ribbon stays open really late, making it the perfect place for sophisticated late night munchies.

 


Posted in FOOD on February 20, 2009 12:00am by Jena Steinbach | 0 comments