The Feed openings: The Shanty, Vanessa's Dumpling House and more

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The Acerbic Mrs. Parker at the Shanty

The Acerbic Mrs. Parker at the Shanty Photograph: Paul Wagtouicz

The following venues are expected to open by November 30. Always call ahead, as openings can be delayed.

The Shanty First there were brewpubs, then urban wineries, and now New York has its first cocktail bar--distillery hybrid: the Shanty. The 40-seat saloon looks onto the manufacturing floor of the newly operational New York Distilling Company through a large bay window. If the setup sounds vaguely familiar, it may be no surprise that Brooklyn Brewery cofounder Tom Potter is behind the project, along with cocktail expert Allen Katz. The pair plans to bring some hard-to-find spirits to the American market, like the once defunct Rock and Rye, a young rye whiskey flavored with rock candy. First out of the gate will be two gins: Perry's Tot "Navy-strength" gin, named after the first commandant of the Brooklyn Navy Yard, and Dorothy Parker American Gin, an 88-proof variety flavored with juniper, citrus, elderberries and hibiscus. You can sip them and works-in-progress liquors, like rye whiskey, at the white-oak-and-iron bar, as well as ciders, local beers and cocktails. Head bartender Nate Dumas (Prime Meats, Pegu Club) will shake up classic and creative concoctions, like the Rye Cove (rye whiskey, Madeira, triple sec, lemon, Amargo Chuncho bitters) and the Opera Cocktail (Perry's Tot, Dubonnet Rouge, maraschino liqueur, orange bitters). The laid-back joint is decorated with a 19th-century moonshining still and hanging wood-and-metal lights carved to resemble old whiskey bottles. 79 Richardson St between Leonard and Lorimer Sts, Williamsburg, Brooklyn (718-878-3579)

Aejo Tequileria y Restaurante Choose from 20 tequilas (Casa Noble, Chinaco) at this rustic small-plates Mexican restaurant, decorated with reclaimed wood and exposed-brick walls. The menu includes tamales, ceviches and tacos (al pastor, cocoa-braised beef), built with house-made tortillas. Take a seat at the cement-and-walnut bar and order snacks to nibble on with a michelada or margarita. 668 Tenth Ave at 47th St (212-920-4770)

Bigoli Ristorante & Bar Las Vegas import Alessandro Stratta, a contestant on Top Chef Masters season three, stakes his claim in the West Village with this Italian eatery. A wood-fired oven is the focal point of the 84-seat restaurant, which also features birch-wood tables, a marble bar and exposed brick. Dig into hearty fare, like 24-hour duck confit, red-wine--braised oxtail and orata (a rich, meaty fish) with a brown-butter-and-lemon sauce. 140 W 13th St between Sixth and Seventh Ave (212-647-1001)

Brabant Belgian Brasserie This 120-seat Belgian restaurant offers five kinds of mussels and frites, including a classic rendition with white wine and garlic, and another that mixes Duvel beer with buffalo sauce. Diners can also choose from options like cheese croquettes, rotisserie-roasted North Fork duckling with fig sauce and spring-onion mashed potatoes, and Belgian waffles with strawberries, chocolate or rum-caramelized bananas. Ten taps dispense Belgian brews, like Stella Artois and Delirium Tremens, and more than 50 bottles round out the beer selection. 316 E 53rd St between First and Second Aves (212-510-8588)

The Coffee Bean & Tea Leaf The popular Los Angeles java chain opens its second New York location, bringing its signature Ice Blended drinks to the Upper West Side. 532 Amsterdam Ave at 86th St (212-799-0870)

Vanessa's Dumpling House The cheap-eats favorite branches out to Williamsburg, with an expanded menu. Fans of the Chinatown location will find favorites like the fried pork-and-chive dumplings, puffy sesame pancakes stuffed with beef, and pork-and-shrimp wontons with a spicy soy-vinegar sauce. Vegetarians can nosh on items exclusive to this spot: noodles sauted with vegetables or a four-mushroom roll in tofu skin. 310 Bedford Ave between South 1st and 2nd Sts, Williamsburg, Brooklyn (718-218-8809)

The Vinatta Project The legendary Florent, shuttered in 2008 by drastic rent increases, is replaced by a small-plates restaurant, from the team behind the Mulberry Project. The former diner has been redone in more contemporary Meatpacking decor—tufted black leather banquettes, a long zinc bar and communal wood tables. Snack on shareable dishes like a mini macaroni-and-cheese tasting (including four-cheese, mushroom and ham varieties) or an apricot-Gorgonzola croque-monsieur. To drink, choose from creative cocktails, such as the Jackie 60 (apple vodka, vanilla-infused blueberries, blackberry liqueur, lime, pear cider) and the Westside Cowboy (rye whiskey, Campari, cherry liqueur, Benedictine), or wine poured from an Enomatic system, a high-tech setup that prevents oxidation in opened bottles. 69 Gansevoort St between Greenwich and Washington Sts (646-398-9125)

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