Party Your Ass Off at MoMA PS1 Every Saturday This Summer: Here’s Where to Get Your Eat on Afterwards

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MoMA PS1 kicked off its annual Warm Up summer concert series on Saturday, a weekly showcase of DJs, bands, and producers that’s been bringing partiers from all five boroughs to the Long Island City museum’s courtyard for the past 18 years. Anyone who lives in New York should hit the outdoor shindig, taking place every Saturday from 3 to 9 PM until September 5, at least once a summer. No matter what time you show up and how much you drink, you’ll need some post-Warm Up eats. Here are restaurants near MoMA PS1, offering everything from brownie sundaes to steamy bowls of ramen, to soak up the day’s sun and alcohol. Plus, check out the Warm Up full line-up here.

Court Square DinerIf you’ve ever been to MoMA PS1, you’ve seen Court Square Diner. It’s the neon-lit, retro diner across the street from the museum that is the epitome of a classic American diner. Open 24/7, it has everything you could possible crave after six hours at an outdoor concert: perfectly golden-brown french fries, brownie sundaes, stacked burgers with onion rings. Come to think of it, the only reason you wouldn’t go here after Warm Up is because the wait is too damn long. (45-30 23rd St., Long Island City)
Distance from MoMA PS1: One-minute walk

Mu RamenDon’t let summer humidity shy you away from a big bowl of hot ramen — it’s cross-culturally acknowledged to be one of the best drunk foods out there. Plus, you should absolutely take advantage of being in LIC to hit one of the hottest slurp shops in this ramen-crazed city: Mu Ramen. Pete Wells designated the spot his favorite ramen shop in New York, and if the crowds that line up for the first-come, first-served seating are any indication, this place rocks. Sit at the counter and get a Japanese craft beer, start with some scallion-like pancakes, then slurp through a creamy bowl of tonkotsu. (12-09 Jackson Ave, Long Island City)
Distance from MoMA PS1: Four-minute walk 

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Photo: Mu Ramen

Corner BistroSometimes all you need is a burger. One that you can trust will taste as good as it did the last time you had it, and not in a dependable, fast-food-always-does-the-trick kind of way. Enter Corner Bistro’s Long Island City outpost. The iconic Greenwich Village burger spot has been bringing its mouthwatering bacon and cheese Bistro Burger to the outer boroughs for the past three years. With a side of fries and a cold glass of McSorley’s Ale, you’ve got yourself a second wind. (47-18 Vernon Blvd., Long Island City)
Distance from MoMA PS 1: 8-minute walk

Casa EnriquePeople who know the Long Island City restaurant scene know Casa Enrique. Some New Yorkers say it’s the best Mexican food in the city, and they’ll point to its Michelin star as proof. It’s casual enough for a mature post-Warm Up dinner, but know it’s less bottomless chips and margs and more $10 guacamole. You go to Casa Enrique if you want quality over quantity. (5-48 49th Ave., Long Island City)
Distance from MoMA PS1: 10-minute walk

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Photo: Casa Enrique

Tuk TukYou know when you’re looking for a place to eat, and one of your friends announces that they could “do Asian”? This is where you go. Tuk Tuk has a standard menu of Thai dishes, and a few adventurous specialities for those who venture beyond pad thai. Spicy coconut curries, noodle soups, and stir fries come in family-style portions. The relaxed atmosphere, quick service, and modest bill have a tendency to draw the Warm Up crowd. (49-06 Vernon Blvd., Long Island City)
Distance from MoMA PS 1: 9-minute walk 

The Creek and The CaveIf you’re looking to transition the dartying to night, the Creek and the Cave is a good place to start. The California-style Mexican restaurant hosts nightly comedy shows on its small stage, which has seen total first-timers take on an open mic to professional stand-up comedians. But don’t think its function as an entertainment venue means its food is sub-par. Au contraire. Its menu is full of hearty burritos, pub-style burgers, nachos, and vegan enchiladas. Come for the quesadillas, stay for the laughs. (10-93 Jackson Ave., Long Island City)
Distance from MoMA PS1: 6-minute walk

Where to Eat Near BAMcinemaFest: Fort Greene’s Best Late-Night Restaurants

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Photo courtesy of Habana Outpost

BAM’s seventh annual BAMcinemaFest began on Wednesday, and the only thing as important as knowing the must-see movies is knowing where to grab a bite before and after the screenings. Whether you’re looking for pre-show cocktails and small plates or a cozy late-night meal, plenty of Fort Greene’s best offerings are within walking distance to BAM’s movie theater. Here are some of our favorites.

Berlyn: Locate right across the street from BAM, Berlyn offers a tasty mix of delicious cocktails, small plates, entrees, and desserts. Sip on well-crafted drinks like the Hemingway Daquiri and Betty Carter, snack on fried brussels sprouts and roasted cauliflower pancakes, and chow down on their Idaho trout and spätzle before or after your nightly screening. (25 Lafayette Ave)

What to order: Start with the Crispy Potato Pancakes with smoked trout and sour cream, order the Niman Ranch Pork Wiener Schnitzel, and top off your meal with the flourless almond cake.

Habana Outpost: If you’re looking for pre-movie drinks and apps or a late-night meal with your frozen margarita, Habana Outpost has you covered. Just blocks away from BAM, enjoy traditional Mexican and Cuban cuisin that features a wealth of options for both vegetarians and meat lovers. The solar-powered restaurant and market has outdoor seating and communal picnic tables, and it also hosts a movie night of its own every Sunday. (757 Fulton St.)

What to order: Their beloved grilled corn and frozen margaritas to start and fish tacos or the Cuban sandwich for your main course.

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Photo courtesy of Black Forest

Black Forest BrooklynOwned by two people who grew up in Germany’s Black Forest but met and fell in love in Brooklyn, this indoor biergarten and kaffeehaus is the ideal spot for late-night dining after a movie. Known for its authentic southwestern German fare, this spacious yet cozy restaurant and bar serves up regional comfort food and offers 14 handpicked German beers on tap. Ample seating makes it a good option for both large parties and intimate groups. (733 Fulton St.)

What to order: Schupfnudlen mit sauerkraut (pan-fried, hand rolled potato dumplings) to start, Lange Rote Bratwurst (spicy pork, beef, & veal sausage), or Kasspatzle (homemade German egg noodles with smoked bacon). 

The Smoke Joint: Just a few steps away from BAM, The Smoke Joint is sure to satisfy all of your BBQ cravings. This urban-roadhouse style restaurant mixes traditional barbecue recipes from various regions to deliver a unique and delicious menu that doesn’t disappoint. Whether you’re in the mood for crispy catfish or beef brisket, there’s something to please every palette .(87 S Elliott Pl)

What to order: The pulled pork sandwich, the joint dog (a hot dog with pulled pork on top), and the smoky greens (meatless collard greens) on the side.

Olea: Taking its inspiration from Spain, Greece, and Italy, this pan-Mediterranean restaurant is just a brief walk from BAM. Come early for their happy hour menu that boasts reduced-price wines, pints, sparklers, and sangria alongside an array of tapas. Come back for dinner and enjoy their rich pastas, paella options, and fish in their quaint and casual atmosphere. (171 Lafayette Ave)

What to order: Start with the Spanish ‘Pitza’ or the Olea salad and get the whole-grain farro pasta or paella de Mariscos for your main meal.

Mullanes Bar & Grill: If you’re looking for a sports bar to catch the game after a movie, Mullanes Bar & Grill is just steps away from BAM. With standard bar fare of nachos, burgers, and Shepard’s Pie, they also offer some non-traditional options like their Thai and summer salads. The Fort Greene staple is just what you need in a late-night bite. (71 Lafayette Ave)

What to order: The French onion soup, the Mullanes Burger or Elliots Burger.

Best Coffee Shops to Work in the East Village

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Photo courtesy of Think Coffee

The East Village, spanning Alphabet City to the outer confines of NYU’s campus and Union Square, has no shortage of java joints, whether you’re looking for an artisan brew, a neutral meeting place, or a WiFi connection outside of your apartment. We’ve culled through the neighborhood’s inventory of coffeehouses to present you with the best ones to work, study and read. Here are the best coffee shops to work in the East Village.

The RoostThis Alphabet City joint is a coffee shop with a speakeasy hidden in the back. It’s a cozy and quiet place to do work during the day, especially if you can snag a spot on one of the leather couches — if not, there are a few small tables and counters overlooking the sidewalk out front. WiFi is free and there’s usually an issue of The New York Times floating around on the weekend. (222 Avenue B at 13th St., 646-918-6700)

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Photo courtesy of The Roost

Think CoffeeThis local chain has outposts all over the city with a few on the boundaries of the East Village. While the Bowery and 4th Avenue locations don’t have internet, they do have ample seating. The flagship on Mercer Street by NYU is more Greenwich than East Village but it has free WiFi, plenty of outlets, and more than enough tables to work at. (Think Mercer: 248 Mercer St. at W 4th, 212-228-6226; Think Bowery: 1 Bleecker at Bowery, 212-533-3366; Think Union Square: 123 4th Ave at 12th St., 212-614-6644)

WaysideIts proximity to NYU dorms makes this coffeeshop-wine bar a popular hang for students, but luckily its compact size and chill vibe mean it never gets too loud or crowded. It has high-top tables and a few counters, plus a food menu of quick breakfast items and Mediterranean-inspired sandwiches. Free WiFi is available until 5:30 PM, when the spot transitions to a candlelit wine and beer hangout. (139 E 12th at 3rd Ave., 646-201-8977)

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Photo courtesy of Wayside

Ninth Street EspressoThere are two East Village locations of this simple coffee spot — one overlooking Tompkins Square Park on 10th Street and one further into Alphabet City on 9th between C and D. The 9th Street location has more tables than the TSP one (which is more of a grab-and-go spot) so it’s a better option if you’re looking to do work. It’s cash only and free WiFi for customers is only available during the week. (314 E 10th between A and B; 700 E 9th between C and D, 212-358-9225)

Madman EspressoSince this petite coffee shop on 14th Street has limited seating — only 10 or so high-top tables — it never gets too crowded, so it’s a good spot to do solo work. WiFi is free and available with no limit. (319 E 14th between 1st and 2nd)

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Photo courtesy of Madman Espresso

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Self-described as adventurous, the highly-lauded concept menu here is fixed every night. The only choice is whether to order the bread and butter for $3 (you should, and more than once). The New Yorker and the Times would have you believe that the 8  courses are perfection from start to finish—but truth be told, you’ll find at least one to be a little…odd. Then again, that’s as it should be. But beware: if you cancel a reservation here, they’ll charge your card (which they get in advance) for nearly the full cost of a meal.

David Chang’s Delish New Chicken Sandwich Chain Is called Fuku…as in: “Fuku”, Chick-Fil-A

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Photo by Gabrielle Stabile 

Momofuku founder David Chang is set to reveal “Fuku” to the world, a hopeful fast food endeavor with high quality ingredients and affordable prices. 

Catering to “normavores” (people who want to eat normal food), the restaurant’s signature dish will be the spicy fried chicken sandwich, a far cry from the more exotic dishes Chang has helmed in the past. Though it’s not organic cold-pressed juice, the sandwiches still seem healthier than typical fast-food fair considering the chicken is not pink slime, but sustainably-raised from a small network of farms. With a focus on takeout and eventually delivery, Fuku seems poised to become a big contender on the national fast food scene.

While Chang hasn’t gone on the record as saying anything openly hostile towards Chick-Fil-A, “Fuku” is a clear competitor that’s sure to attract people hungry for higher quality food at cheap prices without the not-so-subtle homophobia attached.

Of course, no one seems to be talking about the fact that slicing the name Momofuku to “Fuku” could clearly be mispronounced as “fuck you”, especially to folks in Middle America. Do you think that will stand in its way from becoming a robust fast-food brand?

Bar Tartine Mingles Science & Cuisine

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Illustration by Joseph Larkowsky

A low-ceilinged flight of stairs leads down into the groundbreaking restaurant Bar Tartine’s sprawling basement. In a wine cellar, multiple kinds of house-made vinegars are blooming, including a blood orange variety that tastes as if the citrus made a crash landing in southern Spain. Hachiya persimmons hang from rope, emulating the Japanese method for preserving the fruit. Upstairs, four dehydrators sit high on a shelf next to an oversized rice cooker filled with garlic bulbs. In a little over a week, the garlic bulbs will transform, turning black and sweet. All around are enormous plastic tubs loaded with cabbages and mustard greens morphing into sauerkraut and pickles. Dozens of dairy products bubble and age in a fridge. A boundless collection of quart containers are filled with homemade dried ingredients and powders: onion, parsnip, burnt eggplant, stevia, coriander, flowers, burned bread. The clock seems to slack its gait as these ingredients decay, ferment, pickle, and desiccate.

Johnny Cash’s “Daddy Sang Bass” pours from Bar Tartine’s speakers. A prep cook chops button mushrooms. Nicolaus Balla, one of the restaurant’s two co-chefs, mutters, “We’re fucked,” as Mindy and Juston Enos of Full Table Farm deliver a produce bounty, including pea shoots, pea tendrils, Portuguese kale, and an early crop of green garlic. The Enoses do this twice a week. They bring nearly anything and everything that grows at their farm in the Napa Valley. “It pushes our creativity because we never know what we’re getting from Justin and Mindy,” Balla says.

In walks Cortney Burns, Balla’s partner in restaurant and life, fresh from a double- header of yoga and a Barry’s Bootcamp session. She changes clothes, dons an apron and starts trimming the edges of a steamed squash cake that will be served as dessert with chestnuts and buttermilk.

The food Burns and Balla cook is hard to categorize. When the pair started cooking at Bar Tartine in 2011, they were running an ostensibly Hungarian restaurant. Even now, there is usually vivid red paprika in the kitchen. There is pork, too, and lots of sour cherries when they appear in midsummer. But these days, Bar Tartine feels more like the prismatic vision of two curious, talented chefs who wandered to the Pacific coast from the Midwest. The couple’s cooking references antiquity with its focus on preservation. It nods at Japan, with an assimilation of that cuisine’s savory intensity and clean building of flavors. Bar Tartine in Burns and Balla’s hands is old, new, Japanese, European. It is personal and perfectly now.

Chefs from Chicago to Copenhagen are enraptured. Food insiders and curious home cooks have been fawning over Burns and Balla’s Bar Tartine cookbook: a useful, beautiful treatise that captures the innovative soul of their handiwork. All that project cooking the two do at Bar Tartine — the powders, the pastes, the pickles — play with time, arresting a range of deeply flavorful ingredients at various points of intensity. That teeming pantry becomes an arsenal, a battalion for layering flavor. One crazed example: the simple sounding “warm mushrooms with bone marrow.” For that dish, beef broth is spiked with seaweed and Japanese-style dried fish, then reduced to a syrup. Then wild mushrooms are added, and it is all cooked down again into an intense paste. To order, whole roasted wild mushrooms are set on the concentrated paste and topped with pieces of melting bone marrow. The way Burns and Balla cook is like a 50-person orchestra seamlessly condensing its notes into one wall of integrated sound: You feel every note acutely, but you cannot extract the individual ones.

Japanese cuisine, pickling, and preservation — much of what interests Burns and Balla is now popular in the hipper subsets of the food world. “We never meant to be on trend,” Burns says. “We want to make things we like and that people do, too. You just hope people think your food is delicious.”

Balla comes near to investigate the squash cake. Johnny and June’s “Long-Legged Guitar Pickin’ Man” comes on. Burns and Balla’s camaraderie is apparent, though you wonder whether constant proximity is ever a strain. “She gets sick of me,” Balla says as he squats to pick something up. “I never get sick of her.” Burns grimaces and squints her eyes. “Yeah, right,” she replies.

As the clock ticks toward the arrival of the first guests, the restaurant begins to quicken. Much of the work is done already. Bar Tartine, fully armed, bolts to life. Its stoves flaming, its plates wiped clean, and the clinking and clanking of giddy people eating, most of them unaware how all around them — from the upstairs larders to the basement cellars — time is slowing, stopping, and starting.

BAR TARTINE’S FERMENTED HONEY

Fermenting honey gives it slight acidity and a more complex flavor. Capped honey will not ferment in its natural state of 17% to 18% moisture content; it will ferment, however, if it is above 60 degrees with greater than 20% moisture content. Use this honey as you would any other honey.

Servings: 1 cup
1 cup honey
2 tablespoons water

In a small glass jar, stir together the honey and water and cover the jar with cheesecloth. Place in a clean, well-protected, low-light area with an ambient temperature of 60 to 68 degrees for two weeks. Stir the contents once daily, just until the honey starts to sour very slightly. The flavor will be subtle when the honey is finished fermenting. Cap tightly and refrigerate for up to one year.

Where to Eat Near Museum Mile: The Upper East Side’s Coolest Restaurants

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The Upper East Side is so much more than Birkin bags, mansion townhouses, and Madison Avenue. For one, it’s home to Museum Mile, the stretch of Fifth Avenue from 82nd to 105th streets where some of New York City’s (and the world’s) finest museums call home. From the Metropolitan Museum of Art to the Guggenheim and Neue Galerie, the neighborhood is a haven for tourists and New Yorkers alike. In recent years, the Upper East Side has been trying to shed its image as a quiet neighborhood occupied by restaurants with a capital R, and many downtown restauranteurs have taken up residency east of Central Park. Here are some of the coolest restaurants on the Upper East Side, within walking distance to Museum Mile so you’ll never have to eat an overpriced sandwich again.

Pizza BeachThis SoCal-themed pizza spot opened earlier this year on Third Avenue with health-conscious ‘za offerings and surf vibes. Salads, veggie plates, and mains like fish tacos and grilled sea bass accompany the non-traditional pizza menu (though margherita is an option). (1426 Third Ave. at 81st St.)
What to order: The spicy Soppressata pizza with mozzarella or Thai coconut curry and rock shrimp pie with ginger and cilantro.
Nearby museums: Both the Met and Neue Galerie are less than a half-mile away.

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Photo courtesy of Pizza Beach

Wild Horse TavernFrom the owners of TriBeCa’s Church Street Tavern, this rock ‘n’ roll-themed spot is another bar fare destination in Yorkville. The restaurant just opened last month and is decorated with posters of the Rolling Stones and Janis Joplin and more 1960s rock paraphernalia. The menu has a lot of global flavor but is sourced from across the boroughs – burgers are made with meat from West Village butcher Ottomanelli & Sons, pretzels are from Sigmund’s, and hot dogs are from charcuterie purveyor Schaller & Weber.
What to order: The Jersey Ripper hotdog, Eastside burger, and Vietnamese dip sandwich. (1629 Second Ave. at 85th St.)
Nearby museums: The Neue Galerie is a half-mile west; Cooper-Hewitt National Design Museum, National Academy Museum, and Guggenheim are less than a mile north. 

ABVThe owners of cheese and craft-beer focused Earl’s Wine and Cheese (another cool UES spot) are behind this brick-walled, Brooklyn-esque wine bar in what is technically known as East Harlem. The kitchen doles out elevated bar snacks, quality raw fish and shellfish, and seasonal vegetable dishes. And of course, alcohol by volume. (1504 Lexington Ave. at 97th St.)
What to order: Buttermilk fried chicken with the works — cider vinegar slaw, pickles, cornbread and honey butter, and wine by the glass.
Nearby museums: El Museo del Barrio and the Museum of the City of New York are less than a mile north, and the Jewish Museum is a half-mile south.

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Photo courtesy of ABV

AugustThis bistro is cool by legacy — it used to occupy a tree-lined block of Bleecker in the West Village, but as is the case with anyone who has a landlord in New York City, the rents got too damn high. It transplanted to the rent-friendlier Upper East Side in September 2014. The Mediterranean-inspired menu has evolved since the restaurant opened in 2004 but the feel of trendy comfort food is the same; and don’t worry, this location has a back patio too. (791 Lexington Ave. at 61st St.)
What to orderSteamed mussels, cauliflower risotto.
Nearby museums: This spot is further removed from Museum Mile but still at a walkable distance and a great date-night option — it’s about a half-mile from the Frick Collection and a little more than a mile from the Met.

The Penrose: Since opening in 2012, this sister gastropub to Bowery hotspot The Wren has become the name to drop when referencing Upper East Side restaurants that are making the area cool. Its menu features chic American bar food, and lots and lots of whiskey. (1590 Second Ave. at 82nd St.)
What to order: Fried oyster sliders to share and the Penrose Burger, made with butcher-to-the-stars Pat La Frieda’s custom blend.
Nearby museums: Both the Met and Neue Galerie are less than a half-mile away.