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Practically every New York bar and restaurant is filled with people telling stories. From an architectural standpoint, the new ones seem to favor two-story buildings. Swine, a two-level 70-seat restaurant at 531 Hudson Street, is playing up the popularity of pork. There is an open kitchen downstairs and a more rough-and-tumble bar upstairs with a vintage pinball machine and limited-edition rock ’n’ roll photographs. To help diners from forgetting where to find chef Phil Conlon’s crispy pig’s head terrine, Swine’s phone number is 212-255-PORK.
Pork is also on the menu at Ryu’s new “snack window” that just opened on Greenwich Street. Geared for lunchtime passers-by and late-night bar hoppers, the window offers on-the-go alternatives to deli runs and food carts. (Getting sandwiches on-the-run also means missing owner Scott Disick.)
And fashion types who flock to Koi at the Bryant Park Hotel will soon have another option. Chef Robb Lucas will start serving crispy rice with spicy tuna, baked crab rolls and other favorites at Koi SoHo. The 4,300-square-foot rainforest-inspired space opens Thursday at 246 Spring Street at the Trump Soho.
Meanwhile, Edi & The Wolf’s Eduard Frauneder and Wolfgang Ban are polishing up The Third Man at 116 Avenue C for next month’s opening. Like their other Alphabet City location, their new den will be Austrian-inspired and is sure to welcome Tory Burch and their other style-minded friends.
Another newcomer to the neighborhood is Pouring Ribbons, an 88-seat bar that will specialize in seasonal cocktails when it opens this month. Tucked away on the second floor of 225 Avenue B, the hideaway will change its menu every month or so to ensure the libations are made of market-fresh items.
Cocktail Bodega will also play up the fresh juices, albeit spiked ones, when it opens in a few weeks at 205 Chrystie Street. Revelers will have another option just steps away at CBU (Cocktail Bodega Underground).