Sunday, May 10, 2009

The Times explores the culinary tastes of Seventh Street


A look at the different cuisines of Seventh Street between Avenue A and First Avenue. “Even though you cannot deny that the East Village is a little more upscale,” said Suzanne Wasserman, director of the Gotham Center for New York City History, who specializes in the history of local food vendors, “these are businesses that are not chains. They’re small businesses, and small businesses are what make neighborhoods unique.” (The New York Times)

[Photo: Rob Bennett for The New York Times]
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2 comments:

  1. Jeremiah MossMay 10, 2009 at 9:56 AM

    yes, these are upscale places. i'm tired of the argument that if a business is independent it's automatically better than a chain. first of all, it's a false dichotomy. are those our only choices--foodie-friendly, pricey bistros or mcdonald's? i don't think so.

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  2. EV GrieveMay 10, 2009 at 10:27 AM

    And I never had the idea that these places were created with residents in the neighborhood in mind. I've eaten at Pylos (it is quite good) and once the waitress asked us where we were from. We said we just lived over on [street/avenue redacted]. She seemed surprised.

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