From uptown crullers to subterranean sushi, here's what you’ll be eating next in New York City
To mark the arrival of a new Daily Provisions outpost on the Upper West Side, a new cruller flavor: caramel apple. Photo: Melissa Hom A stupendous limestone bar is the focal point of brothers Anthony and Tom Martignetti’s latest restaurant project. On the bar go oysters — Bluepoints, Wellfleets, Malpeques, Beausoleils, raw on the half-shell — plus whelks, clams, and sea urchin. John Dory Oyster Bar vet Charlene Santiago’s cooked dishes expand on the theme.
Tempura-cod bánh mì and oysters on the half shell at Canal Street Oysters. Photo: Evan Sung/© Evan Sung F&F PizzeriaFrank Castronovo and Frank Falcinelli are French-trained chefs who cook Italian. They are not, however, pizzaioli. But they have a guy. Actually, two guys: Chad Robertson is one, and Chris Bianco of Pizzeria Bianco in Phoenix is the other. Both have signed on to advise and support and generally share with the Franks all their naturally-leavened secrets.
Caffè Panna’s Mega World Peace flavor mingles a sweet-cream base with lemon curd and blueberry swirls.
October Squid-ink spaghetti with sea urchin and ruby red shrimp at Portale. Photo: Pat Dunford PortaleCut loose from Gotham Bar and Grill, the French-trained superchef Alfred Portale finally gets to do what he wants to do: cook simple Italian food, heavy on the veggies, with a little Italian Riviera flair. He’s baking bread, whisking polenta, rolling pasta, and milling flour, too.
*A version of this article appears in the September 2, 2019, issue of New York Magazine. Subscribe Now!
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