10 places for a boozy brunch in New York City

by Jessica Festa on

While the city that never sleeps is full of wild nightclubs, upscale lounges, and rowdy bars, you’re going to need a place to nurse that hangover come Saturday and Sunday morning. Thankfully, New York is also home to a plethora of excellent boozy brunch spots, where they can prescribe you a “Hair of the Dog” remedy with complimentary and unlimited drinks with your meal.

Essex
120 Essex Street, Lower East Side

Essex offers a brunch special for $22.95 that allows patrons to order a meal along with three bloody marys, screwdrivers, or mimosas. Choose from standard fare like french toast with fruit, eggs with bacon, and blueberry pancakes as well as more interesting entrees like chorizo scrambled eggs and onions served with corn tortillas, manchego macaroni and cheese with chicken apple sausage, and potato pancakes covered with salmon caviar, poached eggs, and house-cured salmon gravlax.

Saturday from 11AM-4:30PM and Sunday from 11AM-8PM. Cash only. Meade’s
22 Peck Slip, Financial District

Meade’s is a cozy, laid-back bar and restaurant that offers a $12.95 all-you-can-drink mimosas, bloody mary’s, screwdrivers, and cape cods special with the purchase of a meal. Choose from classic morning favorites like steak and eggs ($11.95), make-your-own omelettes ($8.95), and crepes with banana and nutella served with strawberries ($8). If your hangover is really bad, opt for a greasy but satisfying Tator Pie ($8.95).

Saturday and Sunday, 12-4PM.

Kyotofu
705 Ninth Ave., Hell’s Kitchen

Kyotofu is actually a Japanese dessert bar and bakery that incorporates cooking with tofu into their creations. For those without a sweet tooth, the eatery also offers a unique brunch that offers a complimentary bellini, mimosa, or blood mary with each meal. Choose from items like the chicken and tofu burger with housemade pickled cabbage and sweet potato chips ($15), poached eggs with truffle oil, mesclun greens, and toasted brioche ($10), and mac and cheese made with gruyere and monterary jack cheddar, spicy shichimi panko, and truffle pate ($12).

Saturday and Sunday, 11AM-5PM.

Sunburnt Cow
137 Ave C., East Village

The Sunburnt Cow is a fun Aussie-style dive bar where you are guaranteed to get trashed for cheap, even on Sunday afternoon. For $18, diners can enjoy an open bar and unlimited brunch. Choose from items like the Barrier Reef Benedict which includes poached eggs over crab cakes covered in hollandaise sauce, buttermilk banana pikelets, and the Queen Adelaide, a meal of poached eggs, salmon, and avocado on an english muffin that is served with a side of hollandaise. Because it gets extremely crowded, I would recommend getting there early or going with a party of 6 or more so that you can make a reservation.

Saturday and Sunday. Call for specific seating times, which run in 2-hour intervals. Cash only.

Yotel
570 Tenth Ave., Hell’s Kitchen

Yotel is actually a funky and futuristic hotel located two blocks from Times Square that not only features a robot porter, but also an on-site restaurant with an all-inclusive weekend brunch. On their fourth floor terrace and in-door eatery, diners can enjoy unlimited tapas and free-flowing cocktails for $35 per person. In terms of drinks, you can enjoy the standard brunch libations as well as more unusual creations like Bacon Bloody Marys, Lychee Bellinis, and glasses of Passion Plantation Punch. For food, enjoy plates like the wild mushroom omelette with asparagus and cream cheese, halibut sliders with tomato and rémoulade sauce, and house ground meatballs with herbs and kaffir lime-tomato sauce.

Saturday and Sunday, 11AM-3PM.

Tre
173 Ludlow St., Lower East Side

Tre is a casual Italian restaurant and the perfect place for a budget-friendly boozy brunch in New York. For $19.95, patrons receive an entree as well as unlimited champagne, mimosas, and bellinis. Choose from menu items like potato pancakes with scallions, sour cream, and sausage, an Angus burger with goat cheese and spinach served with fries, and rigatoni carbonara with parmigiano, Pecorino, pancetta, and cream.

Saturday and Sunday, 12-4PM.

Scottadito Osteria Toscana
788 Union St., Park Slope, Brooklyn

Scottadito Osteria Toscana is a traditional Tuscan restaurant that also serves a delicious and booze-infused brunch on weekends. For $17.95, you get a meal as well as unlimited champagne and mimosas. Choose from entrees like a ham and ricotta cheese omelette, french toast topped with fruit, organic maple syrup, and powdered sugar, and homemade ricotta and spinach gnocchi with sage and butter. This venue is also suitable for families, as there is also a children’s brunch which includes pancakes, french toast, or eggs with roasted potatoes and soda or juice for $10.

Saturday and Sunday, 11AM-4PM.

Arte Cafe
106 W. 73 St., Upper West Side

Arte Cafe is a homestyle Italian restaurant that offers a $16 unlimited drink special with the purchase of a brunch meal. Choose from items like the broiche French toast with apple cinnamon sauce ($9.50), a prosciutto omelette with potatoes and onions ($10.95), ricotta and spinach stuffed ravioli in vodka sauce ($15.95), and chicken parmesan with spaghetti ($16.95).

Saturday and Sunday, 11AM-4PM.

Braai
329 W. 51 St., Hell’s Kitchen

Braai is a South African wine and food venue with authentic decor that will transport you to another country. On the weekends, you can take in jungle-inspired furnishings while also taking in unlimited champagne, mimosas, bloody marys, screwdrivers, and bellinis for $15 plus the price of an entree. Meal selections include fare like a spinach and goat cheese omelette ($8), grilled chicken with tomato, lettuce, and mayo served on warm focaccia ($9), and farfelle salmon in a pink sauce ($11.50).

Saturday and Sunday, 11AM-3:30PM

Yerba Buena
23 Ave A., East Village

Looking for some Latin American fare? Yerba Buena serves $12 unlimited sangrias, mimosas, margaritas, and house cocktails for an hour plus the price of a meal. Entree selections include fare like short ribs with fried eggs, congri, and salsa ($14), fish tacos with rice, beans, cabbage, and spicy coleslaw ($12), and Mexican hot chocolate with cinnamon churros ($9). Yerba Buena also has a West Village location at 1 Perry Street.

Saturday and Sunday, 11:30AM-3PM.

[photos via missmeng, jasonlam, Yotel, Braai]

SkyMall Monday: Rechargeable Heated Slippers

by Mike Barish on

What do you wear to stay warm? A hat? Some mittens? Perhaps a pair of boots? You’re a fool. When temperatures plunge below freezing, you can’t rely on down and wool to keep you from dying of hypothermia. And body heat alone won’t suffice when you’re lost in the wilderness. If you’re going to keep frostbite at bay you need to bring your own heat to the party. This week, SkyMall Monday looks at the latest in feet-warming technology with this gem from SkyMall: Rechargeable Heated Slippers.Did you see that video? These slippers literally light snow on fire! They’re like the Back to the Future DeLorean of rechargeable heated slippers. And despite most people defining slippers as footwear that you enjoy indoors – where you presumably would have access to a radiator or fireplace to keep warm – these slippers are also for outdoor use. And they’re fashionable because they look like you made them from your sleeping bag and a car tire.

Think that a good pair of boots with some wool socks will keep your feet plenty warm? Believe that the best heated accessories necessitate nuclear reactors? Well, while you’re losing feeling in your toes we’ll be reading the product description:

The Volt heated indoor/outdoor slippers provide you with hours of soothing warmth for numb toes and cold, tired feet. Designed with a built-in thermostat control that automatically regulates heat temperature for optimal comfort.

Enjoy between 110 to 135 degrees of pulsing heat for up to 6+ hours per charge.

Much like we all have our own sleep number, we also have personal optimal foot temperatures. My feet are happiest at around 118 degrees. Anything hotter than that and it starts to resemble a French cheese shop down there.

Gear up properly for winter lest you lose some digits to the elements. Leave your Freaky Freezies at home and graduate to a new level of warmth with these Rechargeable Heated Slippers.

Check out all of the previous SkyMall Monday posts HERE.

The best food trucks in New York City

by Jessica Marati on

In recent years, food trucks have taken over the streets of New York City. But for the casual observer, it can be difficult to distinguish between the good (organic, artisanal, locally-sourced), the bad (hello street meat), and the ugly (any of the cupcake carts in SoHo) when it comes to street food. To help, we’ve compiled a slideshow of some of our favorite mobile restaurants in NYC. You can thank us later.

%Gallery-144628%Big Gay Ice Cream Truck
The truck is in the garage until spring, but ice cream lovers hankering for treats like the Salty Pimp (vanilla ice cream, dulce de leche, sea salt, chocolate dip) or Mermaid (vanilla ice cream, key lime curd, crushed graham crackers, whipped cream) can stop by the new Big Gay Ice Cream Shop on East 7th Street.

Bistro Truck
A step up from your standard gyro stand, Bistro Truck serves high-quality Moroccan-Mediterranean food, like lamb over couscous, grass fed beef bistro burgers, and more. White linen napkins not included. Check their weekly schedule for locations.

Calexico
With carts in SoHo and Flatiron, restaurants in Greenpoint and Red Hook, and appearances on Food Truck Revolution and the Cooking Channel under their belts, the brothers behind Calexico are taking over New York with fresh tacos, burritos, and quesadillas.

Halal Guys at 53rd and 6th
Their website proclaims, “We are different.” Maybe that’s why hundreds of people line up at the corner of 53rd and 6th Avenue each day for the Halal Guys’ chicken, gyro, and mixed platters and sandwiches, while other midtown gyro vendors stay empty.

King of Falafel
The King of Falafel’s falafel, shawarma, and chicken platters are more than worth the trip into the Astoria, where he holds court at the corner of 30th Street and Broadway.

Korilla BBQ
Korean tacos? Why not? The guys behind Korilla BBQ whip up fusion foods like bulgogi burritos and house-made tofu chosun bowls at locations around Manhattan. Check their Truck Finder to track them down.

Jamaican Dutchy
Try a taste of Jamaica (jah) at the Jamaican Dutchy truck, which serves full sized and mini meals of specialties like jerk chicken and curry goat. Follow them on Twitter to see where they’re parked.

N.Y. Dosas
The best vegetarian dosas in town can be found at Thiru Kumar’s food cart, which is usually parked on Washington Square Park, at West 4th Street and Sullivan. The accompanying chutney is unreal.

Red Hook Lobster Truck
Red Hook Lobster Pound’s famous lobster rolls are now available on the road! Rolls are available Maine-style, with mayo, or Connecticut-style, with butter. Both are excellent. Stalk them on Twitter.

Solber Pupusas
Last year’s Vendy Award winner serves authentic El Salvadoran pupusas, grilled corn masa patties stuffed with cheese and delicious fillings. You can find them at the Red Hook Ball Fields, or at the Fort Greene Brooklyn Flea Market.

Van Leeuwen Artisan Ice Cream
Nothing spells summer in New York like creamy red currant and Earl Grey artisanal ice cream from Van Leeuwen. Though the business has expanded to storefronts in Greenpoint, Boerum Hill, and the East Village, they still operate trucks in SoHo and Madison Square Park.

Wafels & Dinges
Traditional Belgian wafels, dinges, and speculoos can be found at the Wafels & Dinges truck, which makes the rounds around Manhattan and Brooklyn year-round. Save some room for the Belgian hot cocoa too.

[Flickr image via Bob the Astorian]

Growing on the edge: Wine tasting in the southernmost wine region of the world

by Kyle Ellison on

On a morning in which I had no intention of drinking alcohol (yes, morning) I somehow found myself having a glass of what has officially been called the best wine in the entire world.

This is what happens when you take road trips, you stumble upon things. In this particular instance I happened to stumble upon a region I originally had little intention of exploring, only to find out it’s one of the most notable up and coming wine regions according to those in the know.

At 45°S latitude, the Central Otago region of New Zealand is officially the southernmost wine region on planet Earth, geographically besting out the wine regions of Chile by a fairly healthy 8 degree margin. The only reason I happened to drive through Central Otago is because of a free campsite located by a nearby river, but after walking through the front door of Aurum Winery at a liver-shaking 10am, an unplanned afternoon of viticulture was suddenly thrust upon me.

Lucie, a French woman with a charming French/Kiwi command of the English accent and the principal winemaker for Aurum, informed me that although Otago receives a healthy dose of winter, during the colder months the grapes are still sleeping and won’t freeze until temperatures of -20°C (-4°F). Seeing as Otago will only reach around -10°C (14°F) during the winter, the grapes are able to continue their growth before budding sometime during the spring.

Frost, Lucie admits, is definitely a problem once the grapes have formed, and wineries in the Central Otago region employ frost-fighting wind machines to project warm air layers onto to the fragile crop. Seeing as Aurum was voted as the best winery in New Zealand by the Corporate Events Guide for the past 2 years running, an award that Lucie admits is a bit like David versus Goliath (Aurum only puts out a modest 4000 cases/year), it’s apparent they have a handle on what they’re doing down here in Otago.

%Gallery-144571%Though the wines at Aurum were a welcome surprise, it was not the spot where I partook in the alleged “best wine in the world”. That bold title would go to a 2006 Pinot Noir from nearby Wild Earth winery which was bestowed the moniker by besting out 10,000 other bottles at the 2008 International Wine Challenge in London.

Though the owner of Wild Earth, a former American abalone diver turned New Zealand vineyard operator named Quintin, acknowledges there are many such titles in the wine world he nonetheless is passionate about the fact Central Otago is producing some of the finest Pinot Noirs on the globe.

A poster hanging on the wall of the Wild Earth tasting room boldly states that “the best Pinot Noir in the world is also one of the world’s best kept secrets.” Anyone who keeps up with wine trends, however, knows that Otago won’t be a secret for long.

Though the peppery pinot is smoky and fabulous, Quintin admits he is more interested in cultivating scenarios where wine can be properly matched with food that is wild and fresh and taken straight from the Earth.

“There are a lot of wine experts out there” he chuckles, “and I’m not one of them. We like to be known for wine and food matching…it’s all chemistry really.”

Some of that matching involves smoking or steaming fresh fish and seafood on an innovative wine barrel BBQ that Quintin himself has engineered. Employing the same types of oak barrels used to age the fine vintages, Quintin has managed to fuse wine culture with a practical and effective way to deliver finely smoked meals to accompany the robust wines.

Making a final stop at the Gibbston Valley Winery on the road towards the South Island’s adventure capital of Queenstown, from the number of tour buses populating the gravel parking lot it’s apparent the secret is quickly getting out. In addition to being one of the more popular stops on the Central Otago wine trail, Gibbston Valley Winery is also renowned for having the largest wine cave in all of New Zealand, a chilly, climate-controlled sanctuary which can house over 400 oak barrels and is accessed by massive doors which each weigh nearly a ton.

While the wines were admittedly worthy of the hype, my attention was more so drawn to the Gibbston Valley cheesery which shares the same grounds as the popular vineyard. Over a fresh serving of peppered gouda, oven baked alpine flatbread, and a tall glass of crisp Chardonnay, it was all too easy to sit back and relish in the accidental afternoon found by giving yourself Freedom to Roam.

For the next 2 months Gadling blogger Kyle Ellison will be embedded in a campervan touring the country of New Zealand. Follow the rest of the adventure by reading his series, Freedom to Roam: Touring New Zealand by Campervan.

Opinion: Dutch khat ban smacks of racism

by Sean McLachlan on


The Dutch government recently announced that it will ban the use of khat, a narcotic leaf widely chewed in the Horn of Africa and Yemen.

I’ve written about khat before. I’ve spent four months in Ethiopia, especially Harar, a city in the eastern part of the country where chewing khat (pronounced “chat” in the local languages) is part of many people’s daily lives. It’s a mild drug that makes most people more relaxed, mildly euphoric, and talkative. It also helps concentration and is popular among university students.

Of course there are side effects. Short-term effects include sleeplessness, constipation, and for some people a listlessness that keeps them from achieving their potential. Long-term use can lead to mental instability and heart trouble. I met one western researcher in Harar who had been there two years. He’d stopped using khat after the first few months because he was afraid of the long-term effects. If I lived in Harar that long I’d stop chewing khat for that very reason.

So the Dutch government seems to have a good reason to ban khat. Or does it? This is a country where marijuana, hash, herbal ecstasy, and psychedelic truffles are all legal. And if we’re talking about long-term health effects, we need to throw in alcohol and tobacco too.

So what’s different about khat? It’s almost exclusively used by the Dutch Somali community, numbering about 25,000 people. According to the BBC, “a Dutch government report cited noise, litter and the perceived public threat posed by men who chew khat as some of the reasons for outlawing the drug.”

Drunks aren’t noisy? Cigarette smokers never litter? The last reason is the most telling: “the perceived public threat posed by men who chew khat.” In other words, black men. In Europe, khat is a black drug, little understood and rarely used by the white population. This ignorance and the fear it generates are the real reasons khat is being banned.

While there are some valid health and social reasons for banning this narcotic plant, they also apply to the narcotic plants white people like to use. But we can’t expect white people in The Netherlands to give up those, can we?

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