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Former Uchiko chefs Jeff Miller and Yoni Lang will be offering a sushi tasting menu, complemented by small plates and à la carte service, with an emphasis on locally sourced, sustainable fish and seasonal ingredients. Beverage director and co-owner TJ Provenzano, previously of Mayanoki and Rooftop Reds, has curated a selection of domestic wine, cider, and small-batch sake. The restaurant features a spanning wooden bar and fabric walls to create a warm, inviting environment, as well as outdoor seating.
Check out their menu, which includes calzones, salads and wings, right here.
Pie by the Pound closed here in July 2019 after 17 years in business. A regular told us at the time that the lease was up, and the owner wanted to pursue other opportunities.
Pop’s Eat-Rite is a plant-based fast service burger joint, opening on St. Mark's Place in September 2020. We will serve a classic smashburger, made using Impossible Meat. Our meatless menu is our updated take on a classic burger stand, with fries, veggie sides, vegan donuts, soft-serve, smoothies and frozen lemonade and will be entirely free of animal products.
Pop’s was born from the idea that the landscape of the restaurant industry has changed suddenly and like never before. In these times we want to offer our neighborhood a convenient, responsible product at a fair price...
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For lovers of momos, Tibetan dumplings filled with pork or beef and heaps of chives or cilantro, Lhasa has been an open secret. ... The decor is sparse, the tableware disposable, but the food is a hearty invitation into Tibetan food culture. Steaming bowls of thenthuk, hand-pulled nubs of noodles swimming in a tomato-chili broth replete with vegetables and beef, are popular, as is shapta, fiery strips of beef fried with mouth-numbing Sichuan peppercorns. Bamboo steamers full of momos occupy every table, served with a hot sauce that feels like a call to arms.
Highlights from the menu include meritha (assorted platters), loukaniko souvlaki and pork tylikto. There are a variety of Greek salads and vegetarian options available. An assortment of Greek desserts are featured, including sour cherry yogurt and halva. Greek beers and small bottles of wine can also be purchased.
"With a devotion to authentic and personalized Indian cuisine, Chef Hemant Mathur and Binder Saini revive the quintessential delicacies found in a Punjabi dhaba, and serve them hot and piping for all who hunger for a taste of India."
The Wild Son’s kitchen is newly headed by Luigi Petrocelli, who previously cooked under Marco Canora at Hearth for eight-plus years, including overseeing its recent transition to a healthier focus. With its casual anytime fare, The Wild Son’s opening all-day menu features sandwiches, salads, bowls and shareable plates.
When the restaurant is able to expand their hours and launch a separate dinner service in the future, the nighttime menu will apply the same philosophy of creative seasonal cooking drawing on influences from around the world to more substantial dishes.
Omakase to take away is the work of Mike Lian, who was the sushi chef at Sushi by Bou in the former Versace Mansion in Miami Beach. He’s a mere 23, but has been rolling rice and slicing fish in New York and Florida for the past seven years ... When it opens formally, there will be a mere eight seats. Linda Wang, who is an owner of Ume in Williamsburg, Brooklyn, is a partner, along with Mr. Lian.