End of Freeman Alley, New York, NY
This exceedingly low-profile restaurant materialized at the end of a nondescript Lower East Side alley unknown to even the most intrepid hipster. Persevere, and you'll discover a taxidermist's dream of a dining room, specialty cocktails, and a homespun American menu tinged with the occasional Anglo accent, like devils on horseback and summer pudding. If you don't feel like battling for a Rum Swizzle (Haitian rum, lime juice, syrup, bitters) during the raucous evening hours, order one (or two) on a peaceful Sunday afternoon, along with a bowl of stewed plums (with Greek yogurt and vanilla syrup), a slab of excellent wild-boar terrine, and a fat lamb-sausage patty served with watercress salad, two poached eggs, and thick slices of sourdough.
Rob Patronite and Robin Raisfeld. The New York Times.
Williamsburg, Brooklyn NY
Ivan Aohut, part of the team that turned Astoria's Bohemian Hall into a destination back in 2000 now partners with a couple of Czech friends and his wife Joanna, a private chef who cooks hearty dishes like roasted pork tenderloin topped with prunes and porter beer sauce and served with potato dumplings and red cabbage. Aohut, who built the outdoor bar at Bohemia, has built his solo venture to resemble a 1890s Austrio-Hungarian beer hall, with communal tables made from 150-year-old barn wood. The garden, where burgers and an array of wursts are grilled, will eventually have infrared heating under its retractable canopy. Free Williamsburg
Williamsburg, Brooklyn Street Art
Gracias por su visita. / Thanks for visiting, its most appreciated.