It's Friday afternoon, which means you're likely envisioning that you're soaking up some sun on a patio, with a cocktail in hand, rather than sitting in your cubicle. But the long weekend is ahead, which means you'll have plenty of time to enjoy the weather over al fresco dishes and drinks at these restaurants and bars.
The 40-seat front patio at Jose Garces's Philadelphia import serves both the restaurant's full dinner menu as well as happy hour specials from 5–7pm, including $5 tapas like mussels en escabeche and crab-stuffed peppers.
Mario Batali and Joe Bastianich's pasta blockbuster at the Maritime Hotel opens its spacious plaza-level patio this weekend. Grab a basil-laced mojito and you'll feel like you're in the Italian Riviera.
Tuck into some fiery Chinese dry pot (that's a hot pot without the broth, FYI) with friends at a communal table in the new patio area of the Sichuan-powered East Village eatery.
Grab a sidewalk table outside the Indian charmer and combat the humidity with one of the kitchen's exceptional frozen kulfi pops.
Eduard Frauneder's new Viennese brasserie just launched patio seating, where you can enjoy Austrian plates (dark-rye spaetzle, Hemlock hen) while catching some rays.
The roast-chicken Harlem restaurant from Marcus Samuelsson launched its patio earlier this month—pull up a colorful seat for fried bird and frozen dark and stormys.
There's a handful of al fresco tables outside Alex Raij and Eder Montero's Cobble Hill café, where you can people-watch over glasses of rosé.
Pearl & Ash
Head to the patio at the Bowery spot for al fresco–only boozy snow cones, in flavors like grapefruit-honey with Bonal, raspberry-thyme with Byrrh and papaya-ginger with Cocchi Rossa and Cappalletti, all served in twee paper cones.
Kick back in Carroll Gardens at Julie Reiner and Ivy Mix's Latin-inspired drinkery, which sports a breezy, salsa-soundtrack patio that's an apt setting for sipping the bar's mai tai riff, the Tia Mia.
The pretty garden patio at this East Village newcomer is flush with herbs, vegetables and edible flowers that chef Roxanne Spruance regularly employs in the kitchen.