Leisurely

05/29/2026

A delicious feteer from .feteer . Known as Egypt’s pizza, dough is stretched super thin and spun in the air like a customary pizza before the fillings go in.

This one happened to include bastirma, which deserves its own love letter. An air-dried and heavily salted meat, the combination of gooey cheese and salty meat is not for the faint of heart.

Founded by Chef Ahmed Saber, he found his gift making feteer while at his family’s restaurant in Alexandria, Egypt. Always yearning to make it in America, he proudly fulfilled his dream of serving NYC on Steinway Street, better known as Little Egypt.

Catch Ahmed stretching the pies as soon as you walk in, and get ready for a rapturous Egyptian pizza experience.

05/29/2026

05/15/2026

Most people haven’t had true matcha, but instead a green (albeit pretty) sugar bomb.

While many shops seek to mask matcha’s true flavor with sugar, is here to highlight it.

Founded by Souheki Mori, she not only takes matcha extremely seriously, being one of a handful of proprietors with a traditional heavy stone grinder to serve fresh matcha, but also wants to introduce New Yorkers to the beauty of a traditional Japanese tea ceremony.

A welcoming spot, feel free to sit at the bar or on their tatami mat for an elevated experience.

For the true taste of matcha, Setsugekka beckons. 🍵

05/01/2026

is serving up traditionally brewed Turkish coffee on hot sand courtesy of its owner, Dmitrii Zhurbenko.

According to Dmitrii, heating over sand instead of the stove allows for more even heating, leading to a more flavorful cup.

After spending time in Turkey, Dmitrii was inspired to share this delicious drink with all of New York to enjoy.

Adding what we like to call flavor bombs, he’ll add items like cardamom, lavender and chili for a more elevated taste.

We didn’t get to see his Bulldog, Gucci this time around, but Dimitrii’s warm and inviting presence will do just great.

Check him out for some stories and traditional Turkish coffee!

04/24/2026

New experience!

Learn to craft botanical cocktails with Tyler Hollinger of . 🌿🍹

As NYC’s only farm-to-bar, all ingredients used in their cocktails are seasonal and sourced within 100 miles of local farms.

Making three cocktails from scratch, you’ll not only learn the fundamentals of drink-making, but also learn more about the process of sourcing ingredients and why hyperseasonality is core to Festivál.

A multi-talented bar owner, event producer and actor including roles as a lawyer on SVU, expect plenty of fun stories from Tyler’s walks of life

Link in bio to book!

04/17/2026

NYC is a hotbed for originality in this department of restaurant ambiance and aesthetics, but perhaps a striking example of this can be found at .

Mostly so because it’s hard to define its style. Is it kitschy? Yes. Is it Wes Anderson-esque? Yuh huh. Is it acid trippy? Also very much yes.

And then there’s the story, which is also as beautifully confusing. Turkish food and Wisconsin aren’t often found in the same sentence, yet here we are. Originally founded by a Turk, George Gogian, the Turks Inn was a supper club in Wisconsin that lasted from 1934 to 2015.

But then enters Varun Kataria, who would spend his summers growing up with childhood best friend Tyler Erickson at his family’s cabin in Wisconsin. Frequenting the Turk’s Inn at the time, the two knew they had to bring it back after the closure (which they literally did).

Instead of simply “reimagining” the Turk’s Inn, they decided to transport most of it back to Bushwick, including the original bar.

The Turk’s Inn is whimsy, and Varun is one hell of a host. So no need to catch a vibe here, because the vibe will certainly catch you.

04/10/2026

Just a golden brown Mac n Cheese still bubbling, courtesy of .

Started by Sarita Ekya in 2006, S’MAC has remained a fixture of the East Village ever since. Its bright orange exterior acts as a beacon for lactose warriors seeking solace in a sizzling skillet of Mac n Cheese.

Sarita’s story is one of passion and determination. She didn’t work her way up in restaurants or even go to culinary school (save for a weekend course).

But her background in engineering did serve her well, even using some statistical analysis by staying all day at local East Village restaurants to gauge demand before opening.

Turns out the engineering mindset paid off. Nearly two decades later, S’MAC has become one of the East Village’s most beloved institutions, and proof that the path to success doesn’t have to be linear. If you haven’t made the pilgrimage to that bright orange storefront on 12th and 1st, consider this your sign.

04/03/2026

Is your team starving for a unique culinary experience?

Let us feed you!

Check out exciting classes, dinners, and more hosted by top names in food & drink.

From Chinese dumpling making to Mexican mixology, we can accommodate your crew be it small or large.

Link in bio to request your experience!

03/27/2026

New dates, same great class! Learn to make unique and flavorful West African dishes from , now every other Wednesday! 🇳🇬

Since the age of 4, Chef Segun Odofa has cooked for his family and locals in his hometown of Lagos Island in Nigeria. Partly influenced by growing up in various places around the world, this class will not only show you how to make traditional West African dishes, but also ones inspired by Jamaica and East Asia.

From interesting dishes like Jerk Chicken Dumplings to his literal award-winning Jollof Rice, you’ll be making an array of dishes while learning about how these dishes were prepared prior to colonial influence.

Link in bio to book!

jollofrice

03/13/2026

When Chef Luis Arce Mota started , his vision wasn’t to introduce another Mexican restaurant to the city, but instead to offer New Yorkers a glimpse into true Mexican life that’s filled with warmth and hospitality. He wanted you to taste the complexity of Mexican cuisine all while feeling like you’d wandered into a friend’s home in the West Village. 🇲🇽  

What made opening La Contenta Oeste all the more special is that it’s in the same location where he worked in the garde manger station very early in his culinary career when it was then occupied by French Roast.

We sat down with Chef to hear more about his upbringing in Mexico, his impressive culinary career and what he hopes guests will take away from taking his cooking class.

Link in bio to read more!