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SORTING BY Review
CUISINE: American (New), Desserts & Bakeries, Italian
NEIGHBORHOOD: Midtown

A couple of weeks ago YAH was invited to go sampling in the Grand Central Market. Having grown up in Bedford, NY, Frankie's the only one in the gang who's familiar with Grand Central. Madeline and Rachel are from California, and when Seth and I want to visit the family in Philadelphia, we're stuck with Penn Station, the food options of which are limited to Famous Amos cookies at the news stand, or a full blown wings-and-fries dinner at TGI Fridays. I knew that Grand Central had some decent grub, but I didn't realize the extent of their culinary prowess. Forget getting a train; let's get some lunch.
Below: A rundown of the day's edibles, plus a video of YAH talking to Murray's Cheese, interviewing Mr. Zaro of Zaro's Bread, and sampling $100 per lb. proscuitto.
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Posted in FOOD on March 11, 2010 8:51am by Jena Steinbach | 0 comments
CUISINE: American (New), Bistro, French
NEIGHBORHOOD: West Village

Jeff Gurwin for TONY
522 Hudson St at 10th St.
(p) 212-807-7357
Don't be fooled by the name; the menu is more New American than it is French. Hanging out on Hudson Street in what used to be Le Gamin, the New French is small and poorly advertised, so don't miss it! With plain wooden tables and a chalkboard menu the atmosphere is more laid back than the food, which is detailed, thoughtful, and damn good. From start to finish, the meal exceeded my expectations. If I lived in the neighborhood, The New French would easily become a go-to dinner spot. CONT'D
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Posted in FOOD on March 2, 2010 3:38pm by Jena Steinbach | 0 comments
CUISINE: Italian
NEIGHBORHOOD: Flatiron/Union Square, Gramercy

Photo: John Lei for NYTimes
2 Lexington Ave. at 21st St.
(p) 212-777-2410
Mailaino — little pig in English — is the most recent dining venture from YAH's favorite restaurant-making-machine, Danny Meyer. Housed in the Gramercy Park Hotel, I'm not sure what it looked like before, but after the Meyer-makeover it's looking pretty good. At first glance, earthy colors and refurbished woods provide a simple, understated charm. But look a little closer: notice the high-tech wine cooler behind the bar, the cool, industrial light fixtures and the gigantic windows with views of the park. It's thoughtful, detailed, and expensive. CONT'D
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Posted in FOOD on February 26, 2010 1:26pm by Jena Steinbach | 0 comments
CUISINE: Bistro, French
NEIGHBORHOOD: Nolita, Soho

(photo taken from Balthazarny.com)
80 Spring Street
(P.) 212-965-1414
To me, Balthazar is a New York institution. I remember when I made my first solo trip to the city, I ordered the shepherd’s pie. When I graduated from college, my family squeezed around a circular table, and the light reflected off of the speckled mirrors and white tabletop, where our wine left purple rings. I remember meeting an ex-boyfriend for martinis at the long wooden bar, and squeezing an impromptu business gathering into one of the booths that flank the area. The last time my grandmother was in town, we ate salade nicoise and drank cups of coffee. Such are my memories of Balthazar. CONT'D
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Posted in FOOD on February 25, 2010 3:22pm by Rachel Hochhauser | 2 comments
CUISINE: African, Brazilian, French, Moroccan
NEIGHBORHOOD: Lower East Side

Photo:Time Out NY
37 Canal St. at Ludlow St.
(p)212-777-7518
Walk in and prepare to get a serious once over from everyone in the place — bartenders and bus-boys included. If you return the favor, you'll see that mostly all of the gawkers are good-looking.
Without a reservation, chances are you'll have to wait at the bar for a while, which isn't such a punishment considering the hot crowd. However, space is tight. In fact, my only complaint about the restaurant is the extreme number of people they seat during peak periods. CONT'D
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Posted in FOOD on February 22, 2010 10:59am by Jena Steinbach | 2 comments
About Us
We are young (early 20's) and hungry (for knowledge! music! art! food!) friends living on (or in areas which border) Manhattan. We moved to the city seeking higher education, and an alternative to frat parties and gin buckets. We prefer a bottle of Chianti to a keg, lunches at City Bakery to a dining hall, Joe's to Starbucks, Frankie's Amatriciana to Batali's. Our uniting factor is our love for food. For detailed, personal information, keep reading.
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