Tag Archives: New York

Nelson Blue

Located near the South Street Seaport in Manhattan’s financial district, this restaurant and bar features New Zealand food with an Asian flair.  Its owner, Paul Morgan of Nelson, New Zealand honed his skills as a boisterous host while bartending at Puck Fair.  Chef Eric Lind who is responsible for opening Flatbush Farm, and Inattesso has created their signatures dishes:  New Zealand “Lollipop” lamb chops, green lipped mussels, and curried lamb pie.  Employees of Mexican, American, and Russian origins work in the kitchen where heated English and Spanish are spoken.  Coincidentally, when asked what his favorite New York restaurants are, Pauli names Blue Ribbon and Blue Smoke.  233-235 Front Street www.nelsonblue.com

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Filed under Financial District

Rai Rai Ken

This restaurant has a narrow kitchen, serving ramen and gyoza to a clientelle seated along an equally narrow bar.   Three or four people work in the kitchen at one time taking turns cooking, serving and cleaning.  English, Spanish and Japanese are spoken.  Tacked to the kitchen ceiling in phonetic chinese characters  is a list of  Spanish words.  One of their most popular dishes is the Shoyu Ramen, a typical Tokyo ramen.  The owner, Mr. Yagi, who is from Japan and a longtime New Yorker, owns a total of 11 Asian restaurants, nine of which are within blocks of each other in the East Village.  Decibel, which was recently featured on this blog, is another of his very successful establishments.  214 East Tenth Street

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Filed under East Village


This small restaurant specializing in central European and Austrian food is owned and run by Zipora Freid.  Originally from Israel, Freid grew up in Austria.  Kinski is famous for its laid back atmosphere, Viennese coffee, and authentic sausages and dumplings.  Her signature dish is the Kaspressknödel.   She has two employees, one who is Geman and the other Japanese.  English and German are spoken in the kitchen.  128 Rivington Street   www.kinski-nyc.com

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Filed under Lower East Side

Le Pescadeux revisited

during dinner service.

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Filed under Soho


This 17-year-old East Village subterranean sake bar is dark and mysterious.  It is easy to miss the small sign, and yet weeknights often finds the place packed.  One has to go down a small flight of stairs and wait at a dusty velvet rope to be seated at a table down a narrow hall.  Or, one can take a seat at the first of two bars, and watch the food being made.  With the help of a two-burner gas range, one electic burner and two microwaves, the sole bartender working the small bar concocts the various Japanese Isakaya-style small plates of food.  They carry about 80 different kinds of sake, and English, Japanese and Korean are spoken by the staff of 13.  240 East 9th Street  www.sakebardecibel.com

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Filed under East Village