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| | | | | | A lively bar come night time. This was a lovely clean space, with a nice wine list. | | | | | | Is it really possible that, until about a month ago, New York never had a restaurant specializing in New Zealand cooking? In a city with restaurants and bars representing just about every other culinary province imaginable, somehow Kiwi gastronomy managed to go entirely unnoticed and unknown. That i... Read More | | | | | | Nelson Blue -- billing itself as New York's first New Zealand pub, their menu features everything from New Zealand lamb and in skewer, chop, and curry formats, to Tasman Bay Paddle Crabcakes, to something known as Gado Gado Salad. Opens today. 233-235 Front Street, at Peck Slip. 212-346-9090. Sot... Read More | | | | | | photo: Angela Rutherford Don't look now but Independence Day is just around the corner. So what to do? To start, you can always stick with the classics and take a trip to Coney Island to watch the annual Nathan's International July Fourth Hot Dog Eating Contest, which ... Read More | | | | | | We've got some serious ground to cover today in the Dish, and so it's coming at you today in two parts. Minimize the IM windows, off we go. 1) Nelson Blue: The Front Street restaurant row expands once again, this time into the cuisine of New Zealand. The restaurant and bar -- dare we say, Aussie ... Read More | | | | | | This week in the Times, Bruni Bruni visits Top Chef winner Harold Dieterle’s Perilla. Finds it “earnest, endearing, and just a bit of a snooze,” and awards the restaurant one star. Sees more of Deiterle and partner Alicia Noscenzo’s past at The Harrison in the restaurant (friendly service, cozy at... Read More | | | | | | While the city is home to half a dozen Australian restaurants, which have begun to familiarize locals with delicacies such as meat pies and kangaroo skewers, there's been no word from New Zealand ? until now. Nelson Blue, a pub named for the owner's idyllic antipodal hometown of Nelson, is just abou... Read More | | | | | | Back in the day (i.e., last year), I used to work on Wall Street. Despite a similar crush of lunching workers, Wall Streeters don't have a resource like Midtown Lunch to guide them in seeking acceptable sustenance. Sure, there are plenty of street carts, but doesn't anyone run a decent counter in th... Read More | | | |
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