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Ever wondered what a French-inspired Nouveau American brasserie in a luxury Midtown hotel would look like? Marc Murphy made one, and it’s delightful.

Here are a few things you should know:

1. Yes, that Marc Murphy. You know, the Chopped judge.
2. It’s in the Viceroy. Fancy.
3. 32-ounce ribeye.

With an inviting interior designed by the guys who did Lafayette, a massive bar with an impressive assemblage of craft cocktails, leather banquettes galore, and a retro stool-studded open kitchen, Kingside brings its white glazed brick cool to an unexpected setting in what is regarded as one of the city’s most commercialized neighborhoods.

It’s fine dining minus the Bendel bag-toting snobbery that you’ll find in proximate establishments; a Murphy signature echoing his down-to-earth personality through a refined medium. The menu, replete with modern European fare, is tailored impeccably to the curious American palate, ranging from raw bar selections and plates of various sizes to serious share-worthy plates including a certified Angus cowboy ribeye with roasted marrow and a free range organic roasted chicken for two. There’s a burger, of course, souped up with soppressata, roasted snails in garlic butter, hay-aged pecorino toast, you get the picture.

We’re also fans of the conveniently gluten free decadence that is the King Bar – an impossibly rich chocolate thing layered with caramel, sprinkled with sea salt, and doused in blackberry coulis. It happened and we’re not mad.

Essentially, if you’re in Midtown and feel like not being in Midtown, yet don’t feel like physically leaving Midtown, and happen to be hungry during breakfast, brunch, lunch, dinner, or late-night-but-still-socially-acceptable-dining hours, you can’t not go to Kingside. Or if you’re still reeling from the dessert description, it’s worth the trek. Trust us.


Kingside
124 West 57th Street
212.707.8000

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Attention all carnivores: dinner is served. This meat palace cameos as a café/retail shop by day and badass food hall by dusk, complete with 450 international beers, meat, a communal bar and butcher’s counter, more meat, and a garden.

That said, you should eat here. Food rundown:
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HOUSE BEEF JERKY
Jerky and spice and everything nice. Delightfully meaty.

LAMB TARTARE
Impossibly perfect texture. A meat party on a plate. Red onions, capers, harissa aioli, and the obligatory yolk.

CHICORY AND RADICCHIO SALAD
No meat here. Just chicory, radicchio, candied walnuts, maple vinaigrette, and a layer of aged cheddar.

CANNIBAL DOGS 2.0
Meat topped with more meat. “Tiger-style” dogs topped with spicy tripe chili, scallion, Chinese mustard, and something green.

CHORIZO-RUBBED HALF PIG’S HEAD FOR TWO
Or one, if you’re feeling sassy. Self explanatory. Comes with corn tacos, crema, and a side of self-loathing. But not really.

S’MORES ICE BOX CAKE
Pull yourself out of the food coma with a chocolatey, marshmallowy kick to the tastebuds.

PB&J PARFAIT
For all you gluten free nerds.

Chef Francis Derby kills it (pun intended) on a daily basis with lunch and brunch at the East 29th street OG outpost along with a brand-spankin-new location in Gotham West Market, both open seven days a week for your carnivorous pleasure. No rezzies accepted for parties less than six, so get in early – it’s worth the wait, we promise.

The Cannibal Beer & Butcher
113 East 29th Street between Park & Lex
212.686.5480
www.cannibalnyc.com

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Market to table, meet SoHo. Cool cat Matt Levine and his indieFORK crew along with Michelin starred chef Joe Isodori have made their mark on the downtown foodie scene with the arrival of Chalk Point Kitchen, a blasé ode to all things local. In summary, crazy good home-grown fare and a kick-ass cocktail program are what’s happening here. Let me break it down for you.

I’ve been around the block in the NYC food scene. I get the whole “we’re fully committed” thing, the allure, the expectations, and the questionable FOH attitude that come along with the opening of city hotspots and sometimes trail longer than is admittedly necessary. If you’re looking for that, keep it moving. CPK’s conviviality and generally chill atmosphere keep the focus on what’s really important, the element that everyone seems to forget: the food. It’s all done in an effortless fashion; the décor, Biggie on shuffle, Matt floating around from table to table, shaking hands, tasting this and that. Raving about the grilled peaches that came in this morning. (Yeah, they were unreal). An expertly trained staff not missing a beat. Menus surely designed by someone with an eye for typeface. Things one can’t help but appreciate. Try not to swipe the adorably mismatched tableware. Anyway, let’s get to it.

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A thick-cut 16-oz pork chop with all the accoutrements is aggressive for a 110-pound girl, but when in Rome, right? No regrets. This perfectly seasoned, ultra-juicy Berkshire chop with pickled peppers, rosemary, and Yukon gold potato purée is next-level. Get that. For those who prefer a bit of smokiness in their lives, go for the North Fork duck breast flanked by grilled spring onion, amarena cherry, and chimichurri. You’ll not be disappointed. The real decision? The 18-or-so “Veggies to Share” situation; yes, the menu’s seasonal nature means things change up frequently, but the adventurer in all of us nods in approval at Isidori’s creative take on otherwise simple sides.

Okay, cocktail time. The kale martini is everything you’ve dreamed of, if you’ve ever dreamed of kale martinis. There’s a speakeasy downstairs. It smells of rich mahogany. Enough said.

Take a first date here, round up the girls for a plate-sharing bonanza, take mom and dad while they’re in town. Save room for dessert. Go forth. Foodstagrams welcomed.

Chalk Point Kitchen/Handy Liquor Bar
527 Broome Street
212.390.0327
www.chalkpointkitchen.com

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Sometimes, all I really want is to walk down an unassuming staircase to find myself in a dimly lit cocktail den with newspaper menus and mason jars filled with various items.

That’s where Nitecap comes in.

Death + Company partners David Kaplan and Alex Day, along with Maison Premiere vet Natasha David, are the brains behind the late-night operation nestled beneath Schapiro’s on Rivington. It’s everything you’ve ever dreamed of, if your dreams consist of key lime fizzes and relatable musings littered amongst cocktail lists categorized by end result.

Take a moment to flip through the 22-page (no, really) menu until you come across something that strikes your fancy. Continue reading. Order food, conveniently available thanks to the trusty upstairs neighbor. Let’s go back to the Key Lime Fizz ($14), consisting of Tanqueray, cachaça, lemon juice, cream, key lime, egg white, and seltzer. Order that. If you’re craving something a bit less fizzy, or generally prefer to avoid cappuccino-esque foam mustaches, opt for slow sipper Last One Standing ($14) with Pierre Ferrand 1840 cognac, Hamilton Pot Still black rum, Amaro Cio Ciaro, Giffard Pêche de Vigne, and mint. It also sounds cool, so there’s that.

For a place with more drink possibilities than square feet and a team with more street cred than perhaps necessary, Nitecap is surprisingly low-key. It’s the perfect 1am weeknight haunt. That lighting is your new best friend.

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Just when you thought “classy” and “bacon tater tots” didn’t belong in the same sentence, The Eddy popped up on East 6th and proved us all wrong.

Wallflower duo Jason Soloway and Chef Brendan McHale, along with their uncanny talent for hand selecting a ridiculously perfect staff, have made their mark on Curry Row with the arrival of this fresh, American nouveau gem. Processed with VSCOcam with t1 preset The cozy, whitewashed brick and wood beam space bears a name paying homage to New York’s pioneership as fly fishing capital of the country and a nod to McHale’s favorite pastime. With aesthetically astounding dishes highlighting land and sea (and yes, bacon tater tots), this East Village newcomer boasts inventive small plates and a kick-ass tasting menu for those who prefer to let the chef take the reins. If you’re ordering à la carte, do yourself a favor and start off with the beef tendon puffs topped with charred onion crème and trout roe pearls (texture heaven) and those tots (given) dolloped with grain dijon and English pea purée. Be sure to put in that second order before you’ve finished. Cleanse your palate with one of Kelvin Uffre’s shaken or stirred concoctions (a Maison Premiere vet, so you know his juleps are bangin’) and get in an Instagram or two of his ornately carved garnishes. Who knew citrus could look so chic?

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Alas, part deux. Sharing is encouraged, although nobody will blame you if you politely decline. Lamb two ways, anyone? We seriously dig the succulent loin and belly with favetta, panisse, and mint, second only to the grass-fed ribeye with St. Albray fondue and crushed potatoes. Luckily, there are only two desserts on the menu; avoid playing favorites and order both. Everybody loves a good cardamom panna cotta and malted milk ice cream.

And yes, that is a cocktail in a fluted, gold-rimmed teacup. Pinkies up. Now excuse us while we dream of falernum (and bacon).


The Eddy
342 E. 6th St.
New York, NY 10003
(646) 895-9884

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Posted & filed under Dining & Nightlife, Entertainment.

If Experimental got a mod Gallic facelift, traded craft cocktail whizzes for jaunty sommeliers, and perfected the art of in-house pickling and charcuterie-ing, let’s just say it’d be a force to be reckoned with.

It happened. On Centre Street. And you should go.

The folks at ECC have gotten themselves a one-way ticket on the bistrot train, bringing Paris to NYC at what seems to be prime time in the city’s French restaurant boom. Compagnie des Vins Surnaturels, which seats 70 and boasts a 21-page carte des vins featuring over 600 varietals, is counterpart to its original location in Paris and proud new member of the London-based Experimental Cocktail Club family. The roster includes Chef Armand Arnal of Camargue’s Michelin-starred La Chassagnette, sommelier extraordinaire Fabien Suquet, and Telepan and MP Taverna vet Tibor Kogler at the helm. A refreshingly concise one-pager showcases the semi-open kitchen’s creations, offering market-driven French classics with a slight Mediterranean influence. We’re talking homemade terrines, braised octopus, a killer curated cheese selection, and succulent tartares to please the pickiest of palates.

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Post-workday Pinot’s generic rap is no more; swing by Compagnie for a hand-selected glass of your wildest fancy from Suquet’s extensive cave whilst lounging atop a leather coussin at the two-tone marble wood-topped bar, or impress a date in one of the cozy nook-ish spaces conveniently concealed by industrial glass wine cases. Plush banquettes line exposed brick walls accented by gilded web-like wallpaper for a day-to-night setting revered by sippers of all sorts. To put it bluntly, go now. That duck confit isn’t going to eat itself.

Compagnie des Vins Surnaturels
249 Centre Street
212.343.3660
www.compagnienyc.com