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Tribeca

  1. closings
    Westside Coffee Shop, a Latin Staple in Tribeca for Decades, Is ClosingThe building will be razed and the pernil will move to Ozone Park.
    By Chris Crowley
  2. interviews
    The Nobu You Don’t KnowA disaster nearly ended chef Nobu Matsuhisa’s career before it had even started.
    By Adam Robb
  3. first taste
    Beefbar Is the Strangest New Steakhouse in New YorkWagyu Bolognese and emoji plates land in Tribeca.
    By Matthew Schneier and Tammie Teclemariam
  4. who ate where
    The Law Students Who Lunched at Nobu“We would just sit there and feel like we were fabulous.”
    By Leigh McMullan Abramson
  5. restaurant review
    Eulalie Is Very OfflineA Tribeca restaurant evokes an earlier era — right down to the voicemails.
    By Matthew Schneier
  6. closings
    After Just 5 Months, Victoria Blamey’s Mena Will CloseThe restaurant received rave reviews and looked poised to last. So what went wrong?
    By Mahira Rivers
  7. restaurant review
    Victoria Blamey Leaves Burgers Behind at MenaThe Chilean-born chef wants to challenge a crowd as much as please it.
    By Adam Platt
  8. the year i ate new york
    How 9 P.M. Became the New Midnight for RestaurantsLate-night dining has disappeared from New York City’s hottest restaurants.
    By Tammie Teclemariam
  9. field notes
    The Odeon, Four Decades On“None of us was thinking of this as a career. It was just sort of a fun idea.”
    By Adam Platt
  10. openings
    Veggie God Amanda Cohen Enters the Plant-Based Burger WarsOn November 19, the celebrated chef will open Lekka in Tribeca.
    By Rachel Sugar
  11. closings
    Good-bye to Arcade Bakery, a Perfect New York PlaceFor five years, Roger Gural’s European bakery has been hiding in plain sight.
    By Alan Sytsma
  12. restaurant review
    Au Cheval’s New York Outpost Seems More Familiar Than FreshThe eagerly awaited restaurant, which opened recently in Tribeca, has the kind of uneven, sometimes slapdash execution you often see at franchises.
    By Adam Platt
  13. chef shuffles
    One of the City’s Most Underrated Chefs Is Now Cooking at Racines“I really want to find a balance of French tradition and still trying to cook in a way that’s progressive and modern and simple.”
    By Chris Crowley
  14. closings
    New York’s Brushstroke Will Close, Following Chef David Bouley’s DepartureThe Japanese restaurant opened seven years ago.
    By Chris Crowley
  15. restaurant review
    Frenchette’s Confident Takes on Timeworn Classics Brim With Creativity, FinesseThe menu is filled with carefully rendered dishes drawn from the old French canon, which others might consider too quirky, expensive, or laborious.
    By Adam Platt
  16. closings
    How Nobu Conquered the ’90s and Became an Unstoppable Global EmpireAs the iconic Tribeca restaurant closes its doors, co-owner Drew Nieporent looks back on 23 years in business.
    By Gabe Ulla
  17. openings
    Yves, From the Owners of Smith & Mills and Navy, Is Tribeca’s Newest Date SpotGood vibes, and simple food like potato gnocchi and roast chicken.
    By Sierra Tishgart
  18. openings
    New York Now Has a Shop Specializing in Chicago’s Italian Beef SandwichesThe regional favorite is the centerpiece of the menu at Hank’s Juicy Beef.
    By Chris Crowley
  19. Keith McNally’s All-Star Chefs Plot Tribeca RestaurantLee Hanson and Riad Nasr are returning from hiatus.
    By Sierra Tishgart
  20. Real Estate
    David Bouley Makes Plans to Move All of His RestaurantsHis namesake spot, Bouley, will reopen in a significantly smaller space.
    By Sierra Tishgart
  21. Closings
    Raccoon Lodge Closing on June 30Another bar named Raccoon Saloon might open nearby, but it doesn’t appear to be from the same people.
    By Chris Crowley
  22. Opening Again
    The Grand Banks Boat Officially Reopens on May 3With lobster rolls, oysters, and rosé.
    By Sierra Tishgart
  23. Can’t Stop Won’t Stop
    Raccoon Lodge Still OpenThe beloved dive has managed to stave off eviction for longer than anyone thought possible.
    By Chris Crowley
  24. Openings
    Two Hands Restaurant & Bar Opens in TribecaAnd, naturally, plenty of avocado.
    By Sierra Tishgart
  25. Closings
    Tribeca’s City Hall Restaurant Is ClosingIt’s a favorite among local politicians.
    By Sierra Tishgart
  26. Openings
    Maman Tribeca, Now Open, Is a Full-Blown French RestaurantService runs from 7 a.m. to midnight, and there are plated dishes.
    By Sierra Tishgart
  27. Sweets
    Introducing the S’mores Danish“I like that there is something ridiculous about the idea — so that you can’t take it too seriously.”
    By Sierra Tishgart
  28. Coming Soon
    Maman’s Tribeca Location Will Offer Tapas and CocktailsIt’s opening in November.
    By Sierra Tishgart
  29. Empire Building
    Two Hands 2.0 Will Be a Full-Blown Tribeca Restaurant“We want to take what we’re doing at Mott Street and kick it up a notch.”
    By Sierra Tishgart
  30. Reopenings
    Michelin-Starred Atera Has Reopened With a Completely New Menu From Danish ChefThe celebrated Tribeca tasting counter will remain a destination for high-caliber, nature-inspired cooking.
    By Sierra Tishgart
  31. Opening Again
    Grand Banks Returns May 15 With Lobster Rolls, Oysters, and FriesNew chef Kerry Heffernan hails from Eleven Madison Park.
    By Sierra Tishgart
  32. Chef Shuffle
    What to Know About Atera’s Next Chef, Ronny EmborgThe 32-year-old will take over after Matthew Lightner leaves next month.
    By Alan Sytsma
  33. Restaurant Review
    Restaurant Review: At Little Park, Andrew Carmellini Cooks for HimselfAnd at Upland, Justin Smillie tries to go home again.
    By Adam Platt
  34. Openings
    What to Eat at Little Park, Andrew Carmellini’s New Farm-to-Table KnockoutThere’s kale in the ravioli.
    By Sierra Tishgart
  35. Closings
    The Harrison Will Close at the End of DecemberNew York loses another great restaurant to rent hikes.
    By Hugh Merwin
  36. the underground gourmet
    New York’s Best New Bakery Is Located in an Office-Building LobbyHow did a talented bread man end up opening a fantastic new bakery in the lobby of 40 Worth Street?
    By Rob Patronite and Robin Raisfeld
  37. Openings
    Floyd Cardoz to Serve Short Ribs and Sea Bream at White Street, Opening ThisThe chef’s a Danny Meyer disciple.
    By Sierra Tishgart
  38. Interviews
    Locanda Verde Pastry Chef Kierin Baldwin on Her New Gig, Disappearing Pastry“Dessert should not be an obstacle course.”
    By Sierra Tishgart
  39. Coming Soon
    Floyd Cardoz’s New One Will Evoke the ‘Sophistication and Glamour ofIt opens in September.
    By Hugh Merwin
  40. Chef Shuffle
    Floyd Cardoz Will Open New Restaurant in TribecaIt opens in a few months.
    By Hugh Merwin
  41. Reopenings
    Cafe Noir Reopens Tomorrow in Its New Tribeca HomeThere will be “a bit of the old with lots of new.”
    By Riddley Gemperlein-Schirm
  42. Interviews
    Drew Nieporent on Batard’s Menu, Price Point, and Drink OptionsExpect schnitzel.
    By Vanita Salisbury
  43. Free!
    Pret a Manger Giving Out Free Lunches in Tribeca TodaySoup, salad, sandwich. Maybe all three?
    By Hugh Merwin
  44. Coming Soon
    Dan Abrams Opening Farm-to-Table Restaurant in Churrascaria Tribeca SpaceThe restaurant is 5,000 square feet.
    By Hugh Merwin
  45. Coming Soon
    Drew Nieporent Opening Bâtard in Former Corton SpaceThe restaurateur put together an all-star team for the new project.
    By Hugh Merwin
  46. Salad Days
    Sweetgreen Opening in WilliamsburgThe seven-year-old chainlet will have three NYC locations by the end of 2014.
    By Hugh Merwin
  47. Closings
    Morimoto Leaving Bisutoro, Restaurant Closing Tomorrow for RevampIt’s going out with a bang.
    By Hugh Merwin
  48. Openings
    What to Eat at Telepan Local, Now Open in TribecaThe menu includes pigs in a blanket and bacon pizza.
    By Sierra Tishgart
  49. Openings
    What to Eat at China Blue, Now Open in TribecaIt’s Café China’s sister restaurant.
    By Sierra Tishgart
  50. Opening Soon
    Lure’s Robert Collins Opening Mexican Restaurant in TribecaThe tentative menu includes “quinoa ceviche.”
    By Sierra Tishgart
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