Results tagged “crifdogs”

With street-side Christmas trees going for more each year and the average apartment size decreasing, we propose the adoption of a new holiday standard: Enjoy your Christmas Tree in a highball glass. To wit: Clear Creek Distillery’s Eau de Vie of Douglas Fir, 375 milliliters of pine flavored brandy, found at Red Hook booze and esoteric spirits emporium LeNell’s. This small, $45 bottle is cheaper and has a lesser environmental impact than deforestation, and will definitely last longer than most trees (at least if used sparingly). Made in Oregon from the actual buds of Douglas Fir trees, the Eau de Vie has a faint green color that’s not surprisingly “all natural.” Sample cocktail: Substitute some Douglas Fir brandy for half the amount of rum called for in a traditional mojito recipe. Keep the mint and the lime, and call it a Tannenbaum. Start a new household tradition today, but enjoy responsibly – this tree could burn your liver down.

AMNY ruined elitist drinkers’ fun today by outing some “secret” watering holes around town. One of them, The Back Room, is no secret, just a pain to find for first-timers. The capacious bar is tucked away at 102 Norfolk Street two doors down from a "Lower East Side Toys" sign; pass through a gate and down some steps to a narrow alley that leads to an unmarked door. Or just look for the bouncer standing...

">Bruni goes to Gramercy Tavern, awards the restaurant--now helmed by chef Michael Anthony--three stars. It was last reviewed by William Grimes, when Tom Colicchio was cooking and when it also received three stars. Bruni says the restaurant delivers what diners want: “a kind of unstrained graciousness and unlabored sophistication.” Nearly everything he tasted was “exquisitely cooked,” and while the desserts aren’t the best ever, “there are some fine choices.”

• There's been confirmation that the Red Hook ball field vendors will be starting their season on April 28th. We're keeping our fingers crossed for warmer weather by then. [via Porkchop Express]
• Jean Georges Vongerichten is in the process of transforming 66 from upscale Chinese to (presumably) upscale Japanese, with an emphasis on soba noodles. Once the metamorphosis is complete, it will be known as Matsu Gen. [via NYT]
• Crif Dogs is opening a "secret" bar next door to its current space. Reportedly, it will only be accessible via Crif Dogs' telephone booth, and drinks will be designed by mixologist Jim Meehan. The name? PDT -- which stands for Please Don't Tell. [via Eater, F&W]
• After a false start or two, Mercat is finally open. They're serving tapas from the Catalan region of Spain with an all-Spanish wine list to match. [via RG]

We all sang songs about the Muffin Man as kids, but what about the Dumpling Man? With growing fondness for the East Village block of St. Mark’s Place between 1st Avenue and Avenue A, where hoards of cheap eats including Hummus Place, Crif Dogs, Yaffa Café, and the chocolate shop Australian Homemade take residence, Gothamist and friends stopped in to see how the Dumpling Man (100 St. Mark’s Place) stood up to their bargain competitors.