The TRIangle BElow CAnal area has gotten cooler and cooler. Here are the listings:
1. Bluae Gans (German) What’s the German equivalent of hot dogs and macaroni and cheese? Sausages and spaetzle of course. And while these aren’t the only things on the menu at Blaue Gans, they are certainly some of the best belly filling options on there.
2. Bubby's (American) For some reason, "granola-town" café food is such a rarity in New York City that when a place actually delivers on a solid bowl of oatmeal, banana walnut pancakes or a nice bowl of fruit and yogurt, the crowds go wild. This is what happens at Bubby’s.
3. Corton (French Nouveau)
4. Landmarc (American Nouveau) The Tribeca space is full of distressed wood, exposed brick and symmetrical wrought-iron art. There's something about it that feels very much like a ski lodge. The flavors are so well-developed that you can almost see them pulsing and carmelizing right there on your plate.
5. Locanda Verde My eyes were rolling back in my head and the walls were melting mid meal at Locanda Verde, and I found myself wondering how the food could be this good. The answer is pretty simple – executive chef Andrew Carmellini.
6. Secession (French/Italian) - Review Coming Soon
7. Smith and Mills (Eclectic) Pay homage to the hepcat gods prior to heading to Smith and Mills, as they clearly play a dominant role in this Tribeca “we’re-too-cool-to-hang-a-sign-out-front” haunt. The space is sort of speakeasy-esque with 1920’s vintage-looking furniture, funky lamps and drawings on the wall and potentially the most talked about bathroom in the city.
8. The Harrison (American Nouveau) I have to be careful with this place, because I think I've over-sold it to a few people, but the truth is, The Harrison warms every part of my being. The lighting, the understatedly beautiful decor and the staff warm my heart. The exquisite wine warms belly. And the food warms my soul.
9. Upstairs at Bouley - Review Coming Soon