The New Vegan Hotspot In NYC’s West Village Impresses Omnivores And Herbivores Alike

Urban Vegan Kitchen is not just about gourmet innovative vegan food; it’s a movement.

Green Curry

The rich and creamy Green Curry is made with coconut milk infused with lemongrass, galangal, makrut lime leaves, and Thai basil with green peas, sweet peppers, fresh garlic, Japanese eggplant, and crispy fried tofu. It is served with four “scoops” of jasmine rice. For those with high heat tolerance, you can order the dish “spicy as hell.”

Chick-un & Waffles

The fan-favorite chick-un & waffles is as delicious as it looks. Crispy Belgian waffle is topped with crispy, Souther-fried seitan and topped with sauteed garlic kale and maple mustard aioli for the perfect balance of sweet and savory. You can order a side of maple syrup for additional flavor.

Lasagna

Made with gluten-free brown rice noodles, the lasagna has layers of vegetables like carrots, kale, and zucchini with vegan mozzarella, sunflower tofu ricotta, and house-made marinara. You would never guess this satisfying dish is gluten-free and vegan!

Divine Presidential Palates Dining Experience At Delmonico’s Restaurant In NYC

In honor of the upcoming election, Delmonico’s Restaurant is offering a special menu - Presidential Palates – in collaboration with former Executive Residence White House Chef John Moeller (Clinton & Bush Sr & Jr.) and Delmonico’s Executive Chef Billy Oliva.

Delmonico’s Presidential Palates

The famous Delmonico’s Restaurant in NYC is honoring this year’s epic race to the White House by hosting the “Presidential Palates” menu, which is inspired by Executive Chef Billy Oliva’s mastery of Delmonico’s US Presidents historic menus and Chef Moeller’s Dining at the White House—From the President’s Table to Yours award winning cookbook.

Crab “Flake” À La Newberg

Served to President Teddy Roosvelt on his birthday at Delmonico’s, the Crab “Flake” À La Newberg included two pieces of juicy, succulent king crab meat that have been crusted with cornflake and pan-fried. The dish is accompanies by crispy crab cake topped with ossetra caviar and micro greens.

Grilled Shiitake Mushrooms

The cylindrical Grilled Shiitake Mushrooms, served during the Bush Administration at the White House in honor of the Prime Minister of Italy’s visit, highlights layers of Jonah crabmeat and herbs with gruyere cheese. The plate is drizzled with roasted red pepper sauce for additional flavor.

Kennedy Clan’s Turkey À La King for Two

While the name of the dish suggests it should serve two people, the Kennedy Clan’s Turkey À La King for Two is enough to feed a whole family. On top of juicy, tender turkey are generous portion of chanterelle mushrooms, sweet peas, and charred peppers in rich tio pepe cream sauce. Enjoy the dish with a side of al dante, herbed pappardelle. The dish was served to President John F. Kennedy at Delmonico’s.

Potus Rice Pudding & Baked Alaska

The smooth, velvety Potus Rice Pudding (background) with lavender essence, peach compote, and pistachio sponge was inspired by President Jefferson. Delmonico’s signature Baked Alaska Underneath the beautiful meringue of Delmonico’s signature Baked Alaska lies moist walnut cake, apricot jam, and banana gelato.

All The Delicious, Aphrodisiac Oysters At Thrillist’s Annual Empire Oyster Event

From freshly-shucked raw oysters from a dozen NY oyster farmers to mouthwatering, oyster-inspired eats from top restaurants in the area, Thrillist’s Empire Oyster event did not disappoint.

Oyster Pancake from Seabird

Fried oyster bites topped with pickled coleslaw, tartar sauce, and squid ink sauce on top of savory squid ink pancake - the Oyster Pancake also won People’s Choice award!

Oyster Ceviche from Swine

Fresh oyster topped with limoncello, gremolata, and annatto

Kumamoto Oyster Salad from Soju Haus

Sweet Kumamoto oyster with pickled Korean vegetables, sauce, and a roll of turkey meat

Oyster Ceviche from Littleneck

Plump oyster topped with leche de tigre, cucumber, and fine herbs

Smoked Oyster from Metropolis

Smoked oyster on the half shell with thousand island topping that included chopped veggies, olive oil, and mini croutons

Raw Oyster from Schiller’s Liquor Bar

Raw oyster with smoked, creamy coleslaw, BBQ sauce, and bacon bread crumb

Oyster Etouffee from Docks Oyster Bar

A little Southern favorite! Steamed oysters in rich etouffee with peppers, onion, celery, roasted tomatoes, and Cajun shellfish sauce.

Crispy Oyster Taco from L&W Oyster Co.

Smoked and fried Long Island oyster with crispy apple-jicama slaw and roated garlic aioli inside black mini taco shell

Grilled Oysters from Goodnight Sonny

Grilled oysters cooked with hickory smoke and served with herb butter

Oyster Escargot from The Fat Monk

Long Island oyster encrusted with parsley and Pernod butter

Eataly X Identita Golose NY’s First Ever Dine Around

The progressive dinner showcased dishes from six world famous chefs during a culinary tour that moves from restaurant to restaurant within Eataly in Flatiron NYC.

1. Standing Reception at La Scuola Grande with Chef Matthew Kenney

The Dine Around commenced with a duo of vegan bites by celebrity chef Matthew Kenney, who served Kelp Noodle Cacio Pepe made with cashew cream and topped with dried olives and microgreens, as well as Almond Flatbread with Urbani truffle cheese, sweet fennel compote, and raisins.

2. Vegetable Course at La Verdure with Chef Massimo Bottura

The gregarious chef Massimo Bottura, an Italian restaurateur and the chef patron of a 3-Michelin star restaurant in Italy, delighted the diners with this creative dish. NamedA Lentil is Better than Caviar, the dish resembled caviar but instead is made with steamed lentils with eel concentrate, red onions, and creme fraiche at the bottom.

3. Fish Course at Il Pesce with Chef Franco Pepe

Italian pizza master Franco Pepe concocted two amazing dishes. First, the simple-looking Pizza made with lightly fried dough with a slice of tomato, dehydrated garlic, red pepper flakes, anchovies, Sorrento lemon rind, and parsley was the most unique slice of pizza I’ve ever had. The dough had perfectly crispy exterior complemented by feather-like, fluffy interior. The Calvisius Caviar was served with two silver dollar pancakes and a dollop of creme fraiche.

4. Primo Course at La Pizza & La Pasta with Chef Fortunato Nicotra

Chef Fortunato Nicotra, executive chef of Felidia Restaurant in NJ, served super al danta Squid Ink Shell Pasta with grana padano cheese and pear concentrate. The sauce was a bit too creamy and rich for my personal liking, and the pasta could have been cooked at least 5 minutes longer.

5. Main Course at Manzo Ristorante with Chef Alex Atala

The famous Brazilian chef Alex Atala charmed the guests with his Brisket dish. This tender, juicy piece of brisket was topped with pickled and fried onions, and served with a side of pear compote sprinkled with cayenne pepper that had a similar texture as apple sauce, but with much richer flavor.

6. Dessert Course at La Piazza with Chef Niko Romito

Save room for dessert because this Cream-Filled Doughnut is absolutely divine. The fluffy, cloud-like dough is deep-fried and topped with sprinkles of sugar. The generous amount of rich yellow cream in the doughnut adds wonderfully creamy, ooey-gooey texture to the dessert.

Watch NYC Wake Up From The Top Of The Empire State Building

You absolutely won’t want to miss this once-in-a-time opportunity.

For a limited time, guests can watch New York City wake up from the top of the Empire State Building. Dubbed the “Sunrise Experience,” this unique opportunity allows guests to watch the sunrise over NYC from the world famous 86th floor Observatory, which provides unobstructed, 360-degree open air views of the city that never sleeps.

Once guests take the high speed elevator to the 86th floor Observatory, they cansoak in the Gotham City transitions from night to day - from the lit up skyscrapers in the dark to the clear morning views of NYC. This is the first time ever that the Observatory will be open to the public for the sunrise.

Given the fickle weather in NYC, the opportunity to see the “perfect” sunrise is at the whim of the weather god. However, rest assured that no matter the weather, guests will nonetheless enjoy the breathtaking views of NYC from one of the most famous buildings in the world.

The Sunrise Experience doesn’t have to end once guests descend to the lobby. STATE Grill and Bar, located in the lobby of the Empire State Building, will offer the“Empire State Building Sunrise Breakfast,” available exclusively to visitors who wake up before dawn. The new offering allows ticket holders to add on a prix fixe breakfast option - which includes delicious entrees like Morning Wrap (pictured above) made with egg whites, avocado, and ricotta, Classic Eggs Benedict, and Cinnamon French Toast.

To experience this limited time experience, which is available only from October 1, 2016 through November 20, 2016, visit www.esbnyc.com/sunrise. Act fast - no more than 100 tickets will be sold per sunrise.

Mouthwatering Brunch Items At The Award-Winning Rosa Mexicano In NYC

Rosa Mexicano is offering a new brunch menu that combines authentic Mexican flair with classic brunch favorites.

Complimentary Skillet Cornbread

Every brunch menu comes with this heavenly skillet cornbread for the table. The melt-in-your-mouth cornbread, which has crusty exterior and moist interior, is topped with agave-lime butter, sauteed pepper and onions, and cilantro

Bistec con Huevos

Rosa Mexicano’s version of Steak & Eggs has Mexican influence. On top of juicy and tender grilled marinated skirt steak are two poached eggs (or eggs any style) sprinkled with cilantro. You can enjoy savory enchilada ranchera stuffed with melted cheese, sweet potato hash, bell pepper, and a dollop of guacamole on the side.

Sopes Benedict

This traditional Eggs Benedict dish has been upgraded with Mexican flair - instead of the boring ole’ English muffins, you get corn masa cakes topped with poached eggs and other delicious toppings. The “Traditional” is topped with Canadian bacon, chipotle hollandaise, and black bean puree, while the vegetarian option includes spinach and mushroom with pasilla de Oaxaca crema.

Huevos Josefina

Fluffy scrambled eggs are sauteed with caramelized onion, potato, and savory chorizo with melted Chihuahua cheese. The eggs are layered on top of crunchy tostadas with mestizo creema and pico de gallo.

Ensalada Picada

While not part of the new brunch menu, this beautiful, fresh salad is topped with natural grilled salmon with Tuscan kale, roasted corn, chayote, tortilla strips and roasted poblano peppers tossed in a poblano pepper vinaigrette.

Tres Leches Cake

Be sure to save room for dessert! The tres leches cake at Rosa Mexicano is absolutely divine. A piece of moist pound cake soaked in condensed milk is topped with a scoop of berries. This melt-in-your-mouth goodness is everything you have ever dreamed of.

My Favorite Eats At The Annual Taste Of Gramercy Neighborhood 2016

Showcasing some of Gramercy’s top restaurants, Taste of Gramercy Neighborhood doubles as a fundraiser event to benefit healthy meal programs at local public schools.

1. Moroccan Spiced Carrots with Chickpeas & Quinoa from Anisette

This gluten free, vegan dish from Anisette featured quinoa mixed in with a medley of vegetables and legumes like squash, carrots, bell pepper, and chickpeas in Moroccan spices.

2. Orecchiette with House-Made Sweet Fennel Sausage, Broccoli Rabe, and Basil Pesto from Follia

Al dante orecchiette pasta dish from Follia was complemented by house-made sweet fennel sausage, crunchy broccoli rabe, and a sprinkle of parmesan cheese all mixed in basil pesto sauce.

3. Tuna Ceviche with Grilled Corn and Pimenton de la Vera from Adalya

Two for the price of one! Adalya showcased savory tuna ceviche with grilled corn on top of crunchy toast, as well as a stick of celery smeared with hummus and topped with fig.

4. Seared Tuna with Grilled Olive Tapenade and Chimichurri Sauce from Sarabeth’s

A slice of perfectly seared tuna from Sarabeth’s was topped with grilled olive tapenade, micro greens, and a drizzle of olive oil. The chimichurri sauce on the side added nice layer of creaminess.

5. Toasted Ricotta Gnocchi with White Truffle Cream from The Smith

The pan-fried ricotta gnocchi from The Smith had perfectly crispy exterior paired with soft interior. The gnocchi was topped with rich and creamy white truffle sauce.

6. Burrata with Black Truffles from Obica

Creamy burrata from Obica was layered on top of fresh basil and topped with black truffles with a drizzle of olive oil.

7. Crostini with Caponata and Herb & Honey Scone from Midwinter Kitchen

This duo of sweet and savory treat from Midwinter Kitchen included crostini with caponata and dense herb & honey scone.

8. Cabernet Braised Short Rib with Potato Puree on a Roasted Parsnip from Hardings

You got your meat and protein in one bite with this dish from Hardings. On top of roasted parsnip were tender, cabernet braised short rib with potato puree.

9. Mini Lobster Rolls with Japanese Aioli and Potato Brioche from Burger & Lobster

The mini lobster roll from Burger & Lobster was packed with juicy, succulent lobster meat mixed in with Japanese aioli, and sandwiched in between grilled potato brioche.