What's New in New York: Fall 2016
Fall is quickly approaching, and though the lazy, carefree days of summer may be a thing of the past, there are plenty of delicious things to look forward to in the coming months! Here is a preview of the events, openings, and bites you’ll be able to check out very soon.
Gramercy favorite “La Follia” is reopening next week at its new location at 179 Third Ave (at 17thst) as the more simply named “Follia”. Follia will feature the same neighborhood favorites from the past five years, along with the new wood burning oven specialties and artisanal pizzas.
House favorites include the beloved arancini and creamy mushroom polenta, as well as larger plates that include its house-made pappardelle with pork ragu; baked eggplant parmesan; and grilled rainbow trout with braised fennel and tomatoes. Pizzas include the Brussels pie with charred Brussels sprouts and three cheeses and the Vongole. Follia will be open for dinner 7 nights a week from 4 p.m. to 11 p.m.
Mad. Sq. Eats
Urbanspace’s Mad. Sq. Eats will be back this fall with both vendor favorites as well as new comers. Veterans include Melt Bakery, Roberta's, Ice & Vice, Gotham Poké and The Cannibal, along with newcomers like Amali Mou and Mr. Bing. From Sept. 10 – Oct. 7 this pop-up culinary market will be open daily from 11 a.m. to 9 p.m. at Worth Square, adjacent to Madison Square Park.
Celebrate Brooklyn’s unique culture and cuisine at the seventh annual TASTE Williamsburg Greenpoint food festival on Sept. 18 from 1 p.m. – 5 p.m. The event will feature more than 50 of North Brooklyn’s best restaurants, bars, breweries, and wineries including Lilia, Harvey at The Williamsburg Hotel, Maison Premiere, Pies ‘n’ Thighs, and more. Proceeds will go towards renovating and operating the former Engine Co. 212 Firehouse, which will soon be The Firehouse North Brooklyn Community Center.
Chef Adam Leonti will be opening Harvey in The Williamsburg Hotel this fall. The restaurant by will feature a grain- and vegetable-focused menu offering freshly milled grains for kinds of pasta, bread, and cake. Dishes will include mushroom thimble with puréed mushroom custard, toasted hazelnuts, and pickles and squash arancini with amoretti cookie and saffron mayo.
The “Curry Hill” Indian restaurant Kokum just launched a one-of-a-kind menu, featuring representative dishes from four regions of southern India. Specialties offered include chicken kothumalli, with coconut and fresh coriander; meen polichattu, which is cod roasted in banana leaf, served with green masala; kori gassi, a spicy coconut chicken curry; and mirapakai kodi, a blend of chicken, fresh coconut, and curry leaves.
Sons of Essex
Lover of nachos? Then head over to Sons of Essex because it’s now featuring tatchos: tater tots loaded with sour cream, cheese, seasoned beef, and avocado. A genius creation.
The PokéSpot, a new restaurant serving Hawaiian-inspired dishes in Union Square will open Aug. 12. Bringing together traditional Hawaiian poké with unusual ingredients such as guacamole, Alaskan snow crab, and lotus chips, this is a poké joint like none other.
BKW Launches Brunch
Starting Aug. 27 Brooklyn Winery’s new restaurant, BKW, will be serving brunch. Chef Michael Gordon’s menu will feature elevated takes on classics, along with generously portioned sides, and a complete cocktail menu. Brunch dishes will include smoked creamed greens with poached eggs, sauce divine, an English muffin, and home fries; grilled pastrami served with a potato pancake, sunny-side up eggs, and chive cream; and bread pudding French toast. The cocktail menu will offer drinks such as the bloody Mary with vodka, ancho chile, smoked paprika, and pickled cucumber; and cafe borracha with rum, horchata, cream, and Grady’s coffee liqueur.
Leave Rochelle Out of It
Who doesn’t crave a juicy burger sometimes? Celebrate National Burger Day, Aug. 27, with what is proclaimed to be Leave Rochelle’s “sexiest burger yet.” The burger consists of seven ounces of Pat Lafrieda beef, bacon, American cheese, avocado, pickles, onion, and tomato. Fries on the side.
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