PLACES OF LONGING , ORIGINAL RECIPES AND INSIDER TIPS
FINANCIAL DISTRICT
GRAND BANKS 20
SAGA 26
INSIDER TIPS & GOOD TO KNOW 32 34
LOWER EAST SIDE
GOLDEN DINER 38
MAM 44
RUSS & DAUGHTERS 50
VESELKA 56
INSIDER TIPS & GOOD TO KNOW 62 64
SOHO & NOHO
BALTHAZAR 68
IL BUCO 74
KABAWA 80
THAI DINER 86
ALTRO PARADISO 92
LE COUCOU 98
RAF'S 104
INSIDER TIPS & GOOD TO KNOW 110
112
WEST VILLAGE
VIA CAROTA 116
COVE 122
DOSA MAN 128
INSIDER TIPS & GOOD TO KNOW 134
MIDTOWN
TATIANA 140
SEE NO EVIL 146
COSME 152
S&P LUNCH 158
GRAND CENTRAL OYSTER BAR 164
KEEN'S 170
INSIDER TIPS & GOOD TO KNOW 176
178 BROOKLYN
THEODORA 182
PUBLIC RECORDS 188
SOFREH 194
HOUSE BROOKLYN 200
FERRANE 206
INSIDER TIPS & GOOD TO KNOW 212
214
SERVICE
CAFFEINE KICK MARTINI & FRENCH FRIES BEACH LIFE IN THE HAMPTONS 236
IL BUCO
47 BOND STREET
NEW YORK, NY 10012
+1 212 533 1932 ilbuco.com
OPENING HOURS:
Monday 5:30-10:00 pm
Tuesday to Saturday
12:00-11:00 pm
Sunday 12:00-10:00 pm
IL BUCO
DOLCE VITA IN NOHO
OOld cobblestone streets, stately historic castiron buildings, and a peaceful tranquility that’s very hard to find in Manhattan. Bond Street in NoHo is one of the most charming streets in all of New York. It wasn’t always like that! When Donna Lennard opened “il Buco” here in 1994 in a small cottage that is now nearly 200 years old, the neighborhood was still pretty rough. No one wanted to live here. And certainly not go out to eat. Unimaginable today! Especially when the restaurant spills out onto the spacious sidewalk in the summer with rustic wooden tables, blooming plants, and plenty of Italian dolce vita. Inside, too, you immediately feel as if you’re in a cozy Tuscan country house. Warm lighting, old wooden floorboards and tables, mismatched chairs, antique copper pots hanging from the ceiling, and old ceramic plates and bowls on the shelves. Some of these items date back to the time when “il Buco” was an antique shop. Donna and her then-partner, the Italian Alberto Avalle, initially invited their customers to lunch just for fun. But the food was so well-received that the boutique quickly transformed into a restaurant. To this day, wonderfully unpretentious yet authentic Italian cuisine is served here. “I’m not interested in constantly
reinventing the wheel. Instead, I focus on finding the very best ingredients—regional ones whenever possible—so my chefs can give free rein to their creativity with great dedication, depending on the season,” explains Donna. Her suppliers have since become part of the “il Buco” family. The same goes for most of her guests. Everyone here seems to know everyone else. The “Cavolonero”—a hearty Tuscan black kale salad with a spicy anchovy vinaigrette and Parmesan—is the favorite among all the dishes. The perfect base for a delicious plate of seasonal pasta. And to top it all off, a creamy panna cotta that melts deliciously on the tongue with a dash of tangy 10-year-old balsamic vinegar. And in the summer, a pig is grilled here right on the sidewalk over an open fire. It has become a tradition that the whole neighborhood looks forward to. “From the very beginning, the most important thing for me was to create a place where very different people could come together, meet in a relaxed atmosphere, and engage in open-minded conversation,” says Donna. And that is exactly what she has achieved here!
All the way to the left—The couple breeds old sheep breeds like Landes de Bretagne
Left—Dining with farm views
Below—Pierre-Louis and Samia in the middle of the garden, which “sets the tone in the kitchen”
NEIGHBORHOOD OASES
When I’m craving a refreshing margarita in the summer, I just pop around the corner to the Mexican spot “Atla,” grab a seat at the bar, and order some little Mexican snacks. And browsing through my friend and neighbor John Derian’s namesake interior boutique always puts me in a good mood.
FRIED OYSTER MUSHROOM BURGER
CRISPY OYSTER MUSHROOM BURGER WITH SRIRACHA MAYO
SERVES 4 DIFFICULTY
INGREDIENTS
400 g fresh oyster mushrooms
150 g flour
2 eggs, beaten
150 g panko breadcrumbs
1 tsp smoked paprika
1 tsp garlic powder
½ tsp cayenne pepper
Oil for frying
4 brioche burger buns
100 g mayonnaise
2 tbsp Sriracha
1 tbsp maple syrup
100 g iceberg lettuce, roughly torn
2 tomatoes, sliced
Salt, pepper
1
Clean the oyster mushrooms and tear them into big, bite-sized pieces. Mix flour, paprika powder, garlic powder, cayenne pepper, plus salt and pepper in a deep plate.
2
First, coat the mushrooms in the seasoned flour, then dip them in the beaten egg, and finally roll them generously in the panko breadcrumbs so they're fully covered.
3
Heat plenty of oil in a tall pot to 175°C. Fry the breaded mushrooms in batches for 3–4 minutes until they're deep golden brown and crispy. Let them drain on paper towels.
4
Stir together mayonnaise, Sriracha, and maple syrup in a small bowl until smooth. Taste the sauce it should be spicy, a little sweet, and creamy.
5
Slice the brioche buns and toast them in a dry pan over medium heat until the cut sides are golden brown and a bit caramelized.
6
Generously spread Sriracha mayo on the bottom halves of the buns. Add iceberg lettuce and tomato slices, pile on the hot mushrooms, and finish with a bit more sauce on the top halves. Serve right away.
SERVES 2 DIFFICULTY
FOR THE BAGEL
2 everything bagels (or sesame bagels)
150 g smoked salmon, sliced
100 g cream cheese (plain)
60 g Gruyère or mild cheddar, finely grated
½ red onion, thinly sliced into rings
1 tbsp capers, drained
1 tbsp butter
FOR THE HERBED CREAM CHEESE
100 g cream cheese
1 tbsp finely chopped dill
1 tsp lemon juice
1 tsp caper brine
Salt, pepper
SERVING
Fresh dill or chives
A splash of lemon juice
A bit of fleur de sel
SALMON MELT BAGEL
TOASTED BAGEL WITH SALMON, CREAM CHEESE AND MELTED CHEESE
1
Preheat the oven to 200°C (top/bottom heat). For the herbed cream cheese, mix cream cheese with dill, lemon juice, and caper brine until smooth, season with salt and pepper, and chill.
2
Slice the bagels and toast the cut sides in a pan with a bit of butter over medium heat until golden brown. Then place them on a baking sheet and generously spread the herbed cream cheese on the bottom halves.
3
Loosely drape the salmon slices over the spread halves. Evenly sprinkle the grated Gruyère on top and bake the bagels in the preheated oven for 6–8 minutes, until the cheese is melted and lightly golden brown.
4 To serve, spread a bit of herbed cream cheese on the top halves too and place them on the baked bottoms. Scatter red onion rings and capers on top, finish with fresh dill, a splash of lemon juice, and fleur de sel. Serve right away.
Since it opened in 1905, the legendary Hotel Chelsea has been a mecca for creatives, idealists, and eccentrics. Icons like Mark Rothko, Leonard Cohen, and Madonna lived here. A few years ago, the hotel got a fresh renovation and now shines again in all its former glory. It's the perfect place to raise a glass in the Lobby Bar: try “The 1884 Martini” with gin, Cedro lemon, vetiver, and Spanish olive oil, paired perfectly with triple-fried fries with rosemary and lemon! 226 W 23rd Street, daily 11:00 am–2:00 am, hotelchelsea.com
THE BAR AT THE GRILL
The Seagram Building by Ludwig Mies van der Rohe is New York's most famous midcentury-modern icon. For decades, the city's movers and shakers met here at the legendary Four Seasons Restaurant (designed by architecture legend Philip Johnson) for the famous power lunch in Midtown. In these still spectacularly glamorous rooms, “The Grill” now serves eight different deluxe martini options at the bar. And instead of fries, you get oysters! 99 East 52nd Street, Mon–Sat 5:00–11:00 pm, closed Sundays, thegrillnewyork.com
MARTINI & FRENCH FRIES
NEW YORK’S FINEST: THE BEST APERITIVO SPOTS
After eight years of renovations, the legendary, almost 100-year-old Waldorf Astoria is back in all its glory. The heart of it all is the huge, landmarked lobby with the Peacock Alley Bar, wood-paneled walls, fancy marble columns, lavishly decorated ceilings, and the impressive Queen Victoria clock. You don't need much imagination to soak up the grandeur of the last century here with a Waldorf Martini and Beef Fat Fries (and a New Waldorf Salad!). Add in some piano music on the antique Steinway—Cole Porter wrote his biggest hits on it right here. 301 Park Avenue, daily 6:30 am–10:45 pm, waldorfastorianewyork.com
THE PEACOCK ALLEY BAR
LOBBY BAR AT THE HOTEL CHELSEA
BEMELMANS BAR
The cozy little bar in the elegant Carlyle Hotel is unbeatable for old-world charm and atmosphere. It's named after famous New York illustrator Ludwig Bemelman, who left his mark here with enchanting wall murals. Every evening there's live piano, followed by late-night jazz. And martinis are a big deal at Bemelmans: there are eleven different options! Especially fancy: The Big Apple Martini (with sage, apple, and orange), plus decadent truffle fries. 35 East 76th Street, Sun & Mon 12:00 pm–midnight, Tue–Thu 12:00 pm–12:30 am, Fri & Sat 12:00 pm–1:00 am, rosewoodhotels.com
By now, it's a downtown legend: New York's secondoldest bar opened in 1847 right in the heart of SoHo and has been a hotspot for the NYC crowd for decades. In summer, the outdoor tables at this rustic spot are perfect for people-watching. And on those redand-white checkered tablecloths, a martini with fries and ketchup-mayo looks its absolute best. The best part: super fair prices! 94 Prince Street, daily 11:00 am till late, fanellicafe.nyc
RAOUL'S
At the French-American bistro in SoHo, not much has changed since it opened in 1975. Here at the bar, nothing beats a classic Dirty Martini and fries. And you absolutely have to order the super popular Burger Au Poivre, which is limited to just 12 a night and only served at the bar! 180 Prince Street, open daily from 5:00 pm, Sat & Sun 11:00 am–2:30 pm, raouls.com
If you don't want to splurge on star chef Daniel Humm's fine dining, you can still treat yourself here: Right above the three-star restaurant Eleven Madison Park, Humm serves up a small but top-notch bar food menu in his glamorous cocktail bar. You absolutely have to try the first-class Clemente Martini (with curry and saffron). And don't miss out on the city's most delicious gourmet fries—guaranteed. 11 Madison Avenue, daily 5:00 pm–1:00 am, clementebar.com
CLEMENTE BAR
FANELLI CAFE
THE CITY THAT NEVER SLEEPS
A Taste of New York brings to life the dream of a city that is more than just a destination for many. This book leads into the neighbourhoods, kitchens and restaurants where New York truly lives—where, between steaming pots, neon lights and everyday life, the city’s culinary soul can be felt, far from well-known sights and tourist paths. Local restaurant owners share their original recipes and personal insider tips, from icons like Balthazar and hotspots such as Bemelmans to small diners that have formed the backbone of the city’s food scene for decades. The result is a cookbook of remarkable diversity, celebrating classics like bagels, pizza slices and cheesecake alongside the stories behind them—and bringing a taste of New York into your home.
UNIQUE
Original recipes from the heart of New York’s culinary scene – from iconic restaurants to family kitchens
Culinary variety from classic to modern—just as diverse as the city itself
Cookbook, travel guide, and insider portrait all in one—experience New York beyond the tourist trails
A TASTE OF NEW YORK
Nadine Sieger
240 pages, 200 color photos 25 x 28 cm € 45,00 | $ 55,00 | £ 40,00
