Fall The Way Up πŸ‚πŸŽƒπŸ

Fall The Way Up πŸ‚πŸŽƒπŸ

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12 Places
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    Here are some of the ways you can get your oysters at Zadie's: baked with seaweed butter and prosciutto, broiled with sea lettuce and parmesan, pickled with tomatoes and cucumber. The list goes on. The space, run by the people behind Hearth, took over the old Terroir space in the East Village, and as you can guess, specializes in all types of delicious oysters.
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    A Korean fusion small plates place serving things like eel tacos, edamame dumplings, and fried soft shell crab, alongside the most β€œfun” item of all: light-up, glow-in-the-dark alcoholic Capri Suns. It all could feel really cheesy. But it doesn’t.
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    Sodas and juice drinks are made on-site with a carbonating system, and nitro cold brew coffee and an iced coconut milk latte is offered on tap. Dishes include gluten-free buckwheat pancakes, a three-grain porridge, a smoked trout sandwich, and a vegan cauliflower steak sandwich. The Wild Son is currently open for breakfast and lunch, and dinner is on the way.
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    The menu is seafood and vegetable-heavy, with strong Asian and Mediterranean influences. Dishes include hamachi with white soy ponzu and togarashi, and langoustine with egg yolk carpaccio. The wine list is from Robert Bohr and Grant Reynolds of King Street Sommeliers (Charlie Bird and Pasquale Jones), and the cocktails are curated by Sother Teague.
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    It's an homage to the American bars that transplanted to Cuba during Prohibition. This includes period cocktails, featuring no less than four daiquiris, as well as a fancy riff on a rum and cola. Right now, the bar is serving 50 speciality cocktails. The food menu includes a vegetable bouquet ($16), glazed pork ribs ($14), and a Cubano sandwich made with rabbit and ham ($23).
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    Eight different types of bread, including two varieties of stuffed naan β€” one with bacon and another filled with cheddar.
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    Tsurutontan's specialty is serving noodles in absolutely massive bowls, and the result is that eating them makes you feel like an extremely fancy caveperson. This is the first US location of a very popular Japanese chain, and they specialize in udon. The 16th Street space could be described as "sleek" - it looks kind of like a moderately expensive modern hotel's lobby. The udon dishes come in both hot and cold varieties, and can come with anything from sea urchin to spicy cod roe to duck.
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    The menu allows diners to select three small dishes for $36-per-person, served with a bowl of rice. Choices include littleneck clams with avocado and rice cracker, squid with pork and shrimp, and chicken with spicy peanut butter.
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    Bouillabaisse dumplings
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