
Lowriders on Sixth Street and Avenue A...

H/T Goggla!
Updated:
Why they were here.
The all-day menu features signature dishes from Emmy Squared's Williamsburg and Nashville locations, such as Broccoli Salad with broccoli, radish, pear, dried cherries, peanuts + miso-soy dressing, Spicy Chicken sandwich with salsa pico, pickles, radish, bok choy + homemade ranch and [chef Matt] Hyland’s eponymous burger, Le Big Matt.
A combination of the restaurant’s red and white pies are joined by new selections exclusive to the East Village spot, like the New Orleans-inspired Emmyletta with mortadella, Ezzo pepperoni + olive salad and Curry Row with onions, peppers and cauliflower tossed in Brooklyn Delhi achaar alongside dipping chutneys, an ode to “Curry Row” on the neighboring 6th Street and Hyland’s love for Indian cuisine.
Open first for dinner with lunch service in coming weeks, the bi-level space accommodates over 100 guests upstairs and 30 guests downstairs ... The bar on the second level will open later in August.
Open Tuesday – Sunday; Closed Mondays.
Tuesday + Wednesday 5 pm – 11 pm.
Thursday – Saturday 5 pm – midnight.
Sunday 5 pm – 10 pm.
"Based on the condition of your car and the way you parked, you are a bad driver on top of being an inconsiderate selfish asshole. I have filed a police report and you will be hearing from my insurance company!
Have a nice day!"
On July 14, dozens of community gardens will be opening their doors to the public on the same day. Enjoy a day of free activities and share in our gardens. Activities will include arts and music, greening and composting, food and environmental justice events, garden workdays, and much more.
The open gardens represent some of the more than 550 community gardens overseen by GreenThumb, the largest community gardening program in the country. Gardens range from small community spaces meant for relaxation to large plazas and urban farms. More than 20,000 community gardeners volunteer their time to manage these vital open spaces.
The fried chicken is inspired by the “popcorn” style of chicken sold at night markets in Taiwan, boneless hunks of meat perfumed with Chinese five-spice and slightly feverish, with a chewiness just under the surface. The pork chop is dredged not in the usual sweet potato starch but in panko. Purists may object, but the sheath of crumbs comes out well bronzed, somehow crispy and wispy at once.
Still, if I had to choose, I would forgo pork chop or chicken for a larger heap of that minced pork, the cheapest bento option, and the best.