Customer feedback

The first thing to do is to read the restaurant reviews posted on Google. It does not hurt to go to the city forum, ask leading questions, perhaps there you will be able to get useful information. In addition, it is advisable to look at the profile of the institution on Instagram and Facebook. Large restaurants that want to promote themselves and have a lot of customers have it. It is welcome to have their own website with an indication of the restaurant’s opening times, a description of the dishes presented on the menu, notes on the culinary theme and on the events that take place. The more extensive the reviews of the restaurant, the better.

The criteria for choosing a restaurant can be compared to choosing an online casino without CRUKS https://onlinecasinopoint.nl/casino-zonder-cruks/. At the stage of searching for a reliable gambling site, you should also study the reviews, the website.

Don’t be lazy to seek information through social media and the website, especially if you plan to become a regular.

Location

Another important criterion for choosing a restaurant is location. For people living in the centre, it’s easier to find a suitable place because there’s so much to choose from. In larger cities, there are gourmet restaurants and places where you can try exotic dishes.

The venue must have convenient transport links. If it takes an hour or more to get to the restaurant, the whole experience will be marred by a tedious journey. It’s not just the way there, it’s also the way back.

It is advisable for the restaurant to have its own parking space. Sometimes it happens that the venue itself has a convenient location, but all the car parks nearby are full. You have to spend a lot of time trying to park your car, which spoils your mood.

Restaurants with picturesque surroundings have a good attendance rate. In such surroundings, it’s always nice to have a cup of coffee, a full lunch or dinner on the outdoor veranda (in the warmer months) or admiring the view from the window.

Service

Almost all regulars prioritise the quality of service when choosing a restaurant. The staff must be friendly and professional. Restaurants that think about their own reputation and the profitability of their business do not hire people from the street. All service staff are trained and even pass exams. The waiters know how to properly set the tables, help customers with the choice of dishes and drinks. At the same time, they do not impose themselves and observe all the rules of etiquette when communicating with guests. It is always nice to be served by a polite waiter with a smile on his face. In gratitude for excellent service you immediately want to leave a tip. A good waiter makes guests’ evenings enjoyable, knows how to work with long-thinking customers, and maintains self-control in any situation.

Purity

In good restaurants, the management keeps a close eye on cleanliness. This is another important point to focus on when choosing an establishment. Assess how the cleanliness of the particular restaurant is maintained. Look at the tables as well as other furnishings. Pay attention to the state of the floors, curtains on the windows. Cleanliness should be a priority. In elite restaurants a client will never be seated at a dirty table with dishes after previous visitors. Cleanliness should reign everywhere in the hall itself and in the foyer. It is unlikely that you will get a glimpse into the kitchen, but you can get an impression of how the place works by looking at the crockery and cutlery.

Exterior and interior

For almost all diners, the ambience is important. The interior as well as the exterior of the establishment is important. Assess whether the establishment is in an old or new building, whether it has an architectural appearance and whether it has been renovated recently.

As for the interior, it can be either classic or contemporary in style. Some people like the avant-garde trend. Everyone has different tastes, but the main thing is to have a consistent concept in the interior design of the restaurant. The atmosphere should dispose to a pleasant pastime, tasting dishes prepared by the chef. A restaurant interior design that reflects the owner’s or management’s creativity looks effective. If the menu features oriental cuisine, the room can be designed accordingly.

The interior of a restaurant must be comfortable.

Popularity

Assess the popularity of the restaurant. It’s not always a measure of quality, but most of the time it is. Find out how many people are in the establishment, whether there are queues, and whether it is easy to book a table. What the attendance is like on weekdays, weekends and holidays.

An establishment with adequate prices, a varied menu and qualified staff is unlikely to be empty on a Friday night.

Kitchen

When evaluating restaurants, don’t forget about the cuisine; it’s what you go there for. Be sure to ask what’s on the menu, focusing on the quality of the food. Sometimes the menu is modest but the chef cooks very well, sometimes it is the other way around. Some chefs excel only at certain dishes while others are mediocre. It’s all on an individual basis. Luxury establishments choose their staff, especially the chefs, carefully, as their reputation depends on it. Look carefully at the menu – you can do this even at home, through the website. You might find something interesting in it as well as the most popular and vegetarian items. Check the selection of drinks and authenticity (especially important for national cuisines). A good restaurant will not chase the quantity of food to the detriment of the quality of preparation.

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Today, we’ll give you six tips to help you figure out how to order at any restaurant.

1. Do research before going

Most restaurants’ menus are on their websites, so it’s best to check them out before you go. If you go to a restaurant when you’re starving, you might order something you’ll later regret. If you plan, you’ll be able to choose the healthiest foods.

2. Don’t just look at the names of the dishes

The purpose of the title of a food item, movie, song, or book is to get your attention. But don’t just look at the names of the meals. Look at the descriptions of the dishes to find the information you need.

For example, Kickin’ Chicken Southwest Salad sounds good. It’s called salad, so you might think it’s all healthy. The description says it has lettuce, tomatoes, fried tortilla strips, crispy chicken, two kinds of cheese, guacamole, and spicy ranch dressing. This tells you that most toppings have a lot of fat and calories. You may still order the salad, but now you’ll know how to limit the fat and calories you eat at your next meal or snack.

3. Get to know the terms

Ensure you understand what the menu descriptions say now that you are reading them. The chicken in the example above is said to be crispy. This is another way of saying that it is probably breaded and fried. I’ve made a short menu cheat sheet for you below. See this glossary for more detailed information.

• Butter, cream or milk, and/or cheese are often used to make: Au gratin, alfredo, béarnaise, beurre blanc, béchamel, creamed, hollandaise and velouté
• Different ways to say “fried”: breaded and crunchy.
• Usually lower in fat and calories because little or no oil or butter is used for cooking them. You can grill, bake, poach, broil, roast, steam, stir-fry, and lightly sauté the meat.

4. Don’t be afraid to ask questions

What does something mean on the menu or how it’s made? Ask! Staff members are there to help. Ask them what they think is good to eat and good for you.

Also, feel free to ask about alternatives. Can they grill the food instead of frying it? Can a salad be substituted for the side of fries? Can they use whole wheat bread instead of white bread if the sandwich comes on white bread?

5. Get food that you really like

You might hear people repeatedly say that you “should” eat this or order that. Figure out what healthy foods you like to eat. Eat those, but skip the ones you don’t like. Forcing yourself to eat foods you don’t like is not a good idea. Having said that…

6. Try something different

When you eat out, you can try new foods, flavors, and even cultures. Order something you’re interested in from the menu. Ask the waiters or waitresses to explain how it tastes. I also think you should order something you don’t usually cook at home. Going out to eat is a great way to try new things and get ideas for what you could learn to cook.

7. Take it easy and pay attention to your body

Restaurant portions are getting bigger and bigger. You don’t need to eat everything on your plate. Also, just because a meal comes with sides or desserts are on sale doesn’t mean you have to order them. Listen to your body and notice what it’s telling you.

It takes about 20 minutes for the stomach to let the brain know it’s full. Isn’t that cool? So, take your time eating and enjoy the people you are with. “Enough is as good as a feast!” Mary Poppins said.

Wrapping It All Up

Be yourself – that’s the moral of the story. You’re looking at that baked bacon mac and cheese with five kinds of cheese and a blooming onion as an appetizer. Ask yourself one simple question, “Will this make me feel good after I eat it?”

Suppose the answer is yes, more power to you. But chances are you’d end up with twin food babies in your stomach, which probably doesn’t feel good. Don’t deprive yourself; enjoy yourself! Just keep doing what you’re doing to be clean, healthy, and happy. Don’t be hard on yourself if you give in. Find something good about what you just ate and move on. Life is too short not to enjoy food.

The post Decoding The Menu: Tips For Navigating Through Eating Out appeared first on The Sundry Chow.

Mojito

This Cuban drink was born in Havana, in a small family restaurant that still exists today. The name mojito, according to legend, comes from “mojadito,” which means “slightly moist.

The composition of the mojito is rum, sugar syrup, soda (Sprite), mint and lime.

Cosmopolitan

According to one version, the cocktail was created as part of an advertising campaign for Absolut Citron lemon-flavored vodka. According to the second version, the author of the cocktail is Cheryl Cook, a bartender from Florida, and Toby Cizzini from Manhattan perfected and “replicated” it in the now familiar recipe. For a while, Cosmopolitan was popular among visitors to gay clubs, but after the TV series “Sex and the City” the cocktail became fashionable everywhere.

The composition of the cocktail is orange liqueur, cranberry juice, lemon juice, vodka, and orange peel essential oil.

Pina Colada

Pina colada – “filtered pineapple” – was originally the name given to freshly squeezed pineapple juice. Then it was mixed with rum and later in the twentieth century a cocktail based on these ingredients was born in Puerto Rico.

The composition of the Pina Colada is white rum, coconut syrup, and pineapple juice.

Margarita

This Latin American cocktail was born in 1936-1948 and in one way or another is associated with the name of a girl – Margarita. The first version dedicates the cocktail to the American actress Marjorie King, who could not drink any alcoholic beverages. The proportions of the modern cocktail were chosen for her. The second legend insists that a certain bartender from Juarez mixed up the order of the cocktail and made it on his own. He named the drink, which immediately became a hit, after the flowers of the daisies. These are not all the versions of the cocktail’s origin, but since none of the authors patented the recipe, there is still controversy surrounding it.

The composition of the Margarita is tequila, orange liqueur, and lemon juice.

Screwdriver

According to the version of origin, the screwdriver got its name from American petroleum engineers working in Iraq, who mixed vodka and juice with the screwdriver tool.

The composition of the cocktail is vodka and orange juice.

Bloody Mary

Again, there is no consensus on who the author of this iconic cocktail is. One source says that it was invented by George Jessel in 1939 as a hangover cure. And others link the cocktail with the name of the English Queen Mary I Tudor, who was called the Bloody Mary behind her back for her cruel treatment of Protestants.

The cocktail contains vodka, tomato juice, lemon juice, fresh celery, Worcester sauce, Tabasco, salt, and ground pepper.

Tequila Sunrise

This cocktail was invented in the 1930s and 1940s at the Arizona Biltmore Hotel and had a very different recipe. It got its name for its appearance – the components of the cocktail settled to the bottom, mixing with the juice, a game of color, similar to a sunrise was obtained.

The composition of Tequila Sunrise is tequila, orange juice and pomegranate syrup.

Daiquiri

The story of the cocktail’s creation takes us back to Cuba, where a certain engineer named Jennings Coxe went to the Daiquiri area on an expedition. To quench his workers’ thirst, he used rum he had and lime juice and sugar he borrowed from the locals, diluting the simple cocktails with ice.

The composition of the cocktail is white rum, lemon juice and sugar syrup.

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• Purpose of the visit:

First you need to decide with whom and on what occasion you go to a bar or cafe. Restaurateurs divide the purpose of the visit into four groups:

1. family and friendly get-togethers;
2. business meeting;
3. romantic date;
4. banquet (birthdays, weddings, anniversaries, etc.).

Each group has its own selection criteria. For a romantic date important factors are: quality service, cozy interior, live music.

When choosing a place for a business meeting pay attention to: the prestige of the institution and the contingent of its visitors, the speed of service, the noise level (the less, the better).

For a holiday with friends or family are guided by these indicators: the best price / quality ratio (cost of food should be adequate to its quality, in this case there is no sense to overpay), proximity to home (especially if the company will be children), a wide range of alcohol, speed of service.

In the case of a banquet, the availability of a spacious hall, secure parking and the cost of food are important indicators.

• Gathering information:

Once the purpose of the visit is known, move on to the selection of a particular institution. First, you need to gather as much information as possible about the candidates closest to your home. Perhaps one of the institutions will suit you. If you don’t find any, you will have to widen your search.

You can get information from directories, brochures, the Internet, or ask acquaintances about their favorite places. Now more or less respectable restaurants, bars and cafes have their own website, which indicate: the exact address, map, pictures of interior and even the approximate cost of food.

The advantage of the Internet and the fact that the forums can find reviews from visitors who were there. I advise you not to ignore such a source of information. If there are a lot of negative reviews and specific shortcomings, it may be an indication of problems in the institution.

• Pre-visit or phone call:

A very important stage, during which the institution is evaluated. Of course, it is better to go and orient yourself on the spot, but not always there is such an opportunity, so many make an order by phone.

During the visit or a phone call, I advise you to evaluate the politeness of the staff’s answers and the completeness of answers to questions. The representative of the place, talking to you, should give out as much information as possible, and not wait until they start asking questions.

An important factor is the time after which you were given attention. Indirectly, it indicates the speed of service. If no one came to the phone a couple of minutes, or during a personal visit you had to wait a long time for the representative of the institution, it is possible that the ordered dishes or the waiter will also have to wait for an eternity.

In addition to questions that depend on the purpose of the visit, you need to ask the representative of the institution the following:

• The availability of ventilation (air conditioning) system in the hall where you will rest;
• style of cuisine (Russian, French, Italian, etc.);
• whether there are alcoholic beverages that your company prefers, for example, people who are used to drinking grappa, find this drink not in every bar;
• whether there is security;
• the number and contingent of other people who will be in the same room with your company;
  payment methods (cash only or cashless payment is possible).

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Distinctive features

American whiskey is different from Scottish and Irish whiskey. The recipe for the drink was brought to the United States by immigrants from Europe, but it has undergone many changes over time. Almost all of them occurred by accident or due to some peculiarities.

The biggest difference in taste comes from the original raw material. The rest of the world mostly makes whiskey from malted barley. In America they replaced it with corn. It was not because of a desire to be different, there were problems with the “right” grain on the continent. The chosen product enriched the taste of the drink, so the producers are not planning to give it up even now, when there are more opportunities.

In addition, many distilleries age the drink in charred oak casks rather than the usual ones. Curiously enough, this peculiarity also came about by accident. Once there was a fire in a large cellar. Tanks were damaged and there was no way to replace them. Whisky was kept in partially charred barrels. It turned out to be a good influence on the drink’s taste. So now the containers are specially smoked by fire.

What’s the right way: bourbon or whiskey?

The main difference between bourbon and whiskey is the peculiarities of making the drink described above. The American drink also differs from the European one in its pleasant golden color. Its taste is softer, slightly sweet. American whiskey and bourbon are synonymous. Both versions of the drink’s name are correct. If you say “bourbon,” you don’t need to add the definition of “American” – it’s clear by default.

Visually, the name of alcohol from the U.S. is not always different from European alcohol. Bottles of American bourbon often carry the words “whiskey. However, many companies still prefer “bourbon,” because the former is usually associated with Ireland. The Scottish variant (whisky), on the other hand, is only available in the country of origin, so you don’t see it in the United States.
It is believed that bourbon got its name in honor of the village of the same name, located in Kentucky. It was there that the best drink in the country was brewed. Today, the lion’s share of American whiskey is still produced in Kentucky.

Classification

Every bourbon is American. But not every whiskey made in the U.S. can be labeled with bourbon. It is worth understanding these nuances in order to choose a worthy alcohol. The basic classification divides the drink into two large groups:

– Straight is a real bourbon with at least 51% corn. Aged for more than 2 years, no extraneous additives are allowed.

– Blended – a blend of straight, neutral alcohols and colorants.

The first type of bourbon meets the standards enshrined in U.S. law. It is called “fair” bourbon. After distillation it is bottled in special barrels at 62.5% or less. The manufacturer himself decides how many degrees bourbon gets when bottling – most importantly, not less than 40%. If the ageing period of the alcohol does not exceed 4 years, the information about the youth of the drink must be written on the label.
The blended type of American whiskey is considered second-rate. It does not refer to bourbons and is not regulated by standards.

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__Cracker Barrel__

If you still think Americans only eat fast food, here’s a rebuttal. Cracker Barrel, a chain restaurant founded in 1969, is an example of American home cooking. At this point, the chain has locations in almost every state, and the total number of locations has surpassed 600.
One of the interesting features of each restaurant is the presence of a gift store with unique products. You can buy the most unusual things there, from homemade sweets to fun pet clothes.
You can’t miss the decor of the restaurants either, as each establishment is somewhat of a “museum” with unique exhibits from the wild west (and probably later).

__Panera Bread__

Another major player in the food market in America, but little known in our country. The chain of café-restaurants Panera Bread. The main assortment – healthy sandwiches, pastas and salads, prepared only from natural products without GMO content. The main assortment – healthy sandwiches, pastas and salads, prepared only from natural products without GMO content.

__Mellow Mushroom__

The Atlanta, Georgia-based chain, formed in 1974 by two enterprising students, also made the list. Mellow Mushroom pizzerias stand out from the competition with their enormous pizzas and the sale of beers of all varieties and tastes. Which makes this place almost a bar.
For alcohol there is a separate menu (or rather even 2 menus) with an average of 20 kinds of draft and about 50 kinds of bottled beer. Plus different cocktails, wine and spirits. All this is complemented by the presence of screens broadcasting sports matches.

__Waffle House__

In my opinion, it is the most American place in the United States. Waffle House is just an example of those very movie places, with a unique atmosphere and very simple food (and cheap, by the way).
The food is prepared right in front of you, there are very few seats and they are designed for a maximum of 4 people. The menu, according to the waiters, has not changed since the founding in 1955, as well as the style of the institution. One of the main side dishes is Hashbrown, which is essentially a potato grater, only the potatoes are grated on a coarse grater.

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Boiled peanuts (Alabama). Fresh ground peanuts boiled in salted water until they soften. A favorite roadside snack throughout the southern United States.

Deer Steak (Alaska). The dish came from Eskimo cuisine and is now served in some of Alaska’s finest restaurants.

Fried Bread (Arizona). Round fried dough tortillas that Arizona loves and eats plain or with honey, or with shredded beef, beans, and cheese.

Fruit Smoothie (California). This is either a drink or a dessert made from a mixture of yogurt and fruit can be found on any beach in California.

White Clam Pizza (Connecticut). You can try this pizza in New Haven, and it was invented in the 1920s by Italian bakers who moved here.

Scrapple (Delaware). Pork scraps are mixed with cornmeal to form a homogeneous mass, which is then sliced, fried and served for breakfast or used as a topping for sandwiches.

Lime Pie (Florida). The combination of lime juice with condensed milk and meringues is a specialty of many South Florida restaurants.

Coca-Cola (Georgia). Atlanta is the birthplace of the drink, which can be called the national drink of the United States. There is a Coca-Cola museum where you can learn all about its creation and recipe.

Chicago-style hot dog (Illinois). Chicagoans believe the hot dog was invented during the 1893 World’s Fair held in their city. To this day, Chicago still makes one of the best variations of the hot dog.

Pork tenderloin sandwich (Indiana). A deep-fried piece of pork tenderloin on a bun, with the edges of the meat making sure to stick out over the edges of the bun.

Chopped Meat Sandwich (Iowa). This chopped beef sandwich is made without sauce or any additives. Just meat and bread.

Popcorn (Kansas). In Kansas, air corn is not only produced, but consumed almost more than in the rest of the state.

Fried Chicken (Kentucky). The traditional dish of well-fried chicken, in fact, spawned the world-famous fast-food restaurant chain KFC, which was founded right here in the town of Corbin.

Lobster (Maine). Lobster is considered one of the symbols of Maine, thanks to the developed fishing industry. They are cooked very simply – boiled and dipped in hot oil.

Crab cakes (Maryland). The meat of the blue crabs found off the state’s coast is cooked in a variety of ways. But the most popular with locals and tourists alike is crab cakes.

Clam Chowder (Massachusetts). The creamy chowder is very hearty and thick thanks to the addition of potatoes and oysters along with shells and bits of local clam.

Cherry Pie (Michigan). Michigan produces 70% of America’s cherries, and cherry pies are great here.

Lutefisk (Minnesota). Seasoned, alkaline-soaked white fish is a symbolic dish for Minnesota, a state with a very rich Scandinavian heritage.

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Milk and Honey

On the window of the building at this address, you may notice a small sign that reads M&H, Tailors, Alterations. The iron door right next to the sign is the right entrance.

Milk & Honey Bar opened in 2002 in two cities at once – New York (Soho area) and London. The institution has a club system, so if you are not a member of the club, you need to make a reservation in advance to visit the bar. However, the entrance is allowed only until 11 p.m.

Cocktails from the bar are made only from natural ingredients: freshly squeezed juices, handmade syrups and natural flavorings. Besides cocktails, the bar offers wide wine list, rich choice of champagne, whiskey, armagnacs. Gaming room, designed for private parties, is situated on the second floor of the bar. Poker, chess, a special menu of drinks, the possibility of ordering music – all this is waiting for the company of guests from 25 people.

Little Branch

“The Twig is located in the West Village neighborhood. To get to this bar, you must find an iron door with no sign on it. The only indication that you have come to the right address is the guard at the entrance. After climbing a long staircase, the visitor enters a classic American bar from the 1920s. Even the bar staff are dressed accordingly. The institution offers guests a cozy atmosphere, light semi-darkness, masterfully created cocktails. Also the bartender will be happy to prepare an individual cocktail – just name your preferred flavors and alcohol, and then watch the creation of a personal drink. Often the bar hosts jazz evenings and live music concerts, which makes this place even more attractive for guests. It is worth noting that in the bar you can pay only in cash.

The Raines Law Room

The semi-dark, lively, and loud atmosphere of the bar called the Raines Law Room makes the visitor feel like they are entering a private party in someone’s living room. Upon arriving at the right address, one must find a staircase leading down to a black wooden door. All one has to do is ring the bell and the bar doors will be open.

Pre-booking is highly desirable, otherwise there simply may not be any free space in the bar. To make a reservation you need to send an email with the exact date, time and number of guests.

Often visitors to the bar are amazed that the cocktail list in the bar is too large, so it is sometimes very difficult to make a choice. There is also a wide range of spirits on the menu: rum, whiskey, vodka and gin.

Death & Co

During Prohibition it was believed that people who drank alcohol lived under the shadow of death. The name of the bar “Death and Company” comes from this belief. The establishment offers guests the simple pleasures of life – good wine, quality cocktails, expertly prepared food.

The bar does not offer reservations, so sometimes you have to wait your turn to enjoy the interiors and atmosphere. To find the entrance to the bar, you have to walk to the store, which has wooden panels instead of windows. A metal sign with the name Death & Co. on the sidewalk will let you know you’re in the right place. If you’re lucky and the bar is vacant (which is unlikely), the security guard will let you in right away. Otherwise, you’ll need to leave your phone number, which you’ll be called when seats are available. Usually the wait is about 20-30 minutes.

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The most notable of these phenomena are the secret bars, which used to be the only way to get around the law and get into a real bar with alcohol, now they have turned into entertainment for tourists and just places “for their own”, where there is always a special atmosphere.

The principle of these bars is very simple: on the outside they are an ordinary cafe, a barbershop or just any store. This exterior space is usually small and not particularly popular. Everyone who walks in here in the evening heads straight for the completely unremarkable back door, behind which is a spacious bar room with the lively ambience of 1920s America. Rarely do you see small signs or mentions of bars on the buildings.

Despite the veil of mystery, finding a secret bar is not that difficult, the main thing is knowing where to look. Many of these bars are particularly popular because they offer guests not only a specific atmosphere, but also regularly hold performances, live jazz concerts and other entertainment events. In some venues it is not so easy to get a seat in the evening. Below is a list of seven secret bars in New York City that even tourists can get into if they want to.

PDT – Please, do not tell

“Please Don’t Tell” is how the name of one of the most famous secret bars (as strange as it may sound) translates. This place is located in the East Village neighborhood and is incredibly popular. You can get in here only by making an appointment by phone, listed on the website. Make sure to call after 3 p.m., before that time there is simply no one at the bar. The bar is in the back of the Crif Dogs diner (you can get there by going through a vintage phone booth), so look for this sign.

The menu will welcome you with classic cocktails that are prepared according to the original recipe and using the highest quality ingredients. The choice of wine and beer will please you. Also at the bar there is a kitchen where the guests are offered hot dishes and snacks.

Facility’s interior can be described in two words – simplicity and style. Wooden planks, brick walls, animal heads, leather upholstery of chairs and sofas – all this creates the right atmosphere and allows you to feel most comfortable.

Bathtub Gin

Another popular bar is The Gin Bath, located in the Chelsea neighborhood. This establishment hides behind one of the interior doors of an ordinary, unremarkable coffee shop where you can buy pastries and have a cup of coffee. However, if you head to the white door at the back, they will open it for you and take you to a noisy and crowded bar. No reservations are required here. The bar is famous for its performances, live music concerts, and a bathtub that stands right in the middle of the room.

During Prohibition, gin was one of the most popular and affordable drinks, but due to the prohibition of alcohol sales, its quality often left much to be desired. To make it more or less palatable, barmen added other ingredients to the gin, and the first cocktails were born out of it. Now the bar offers cocktails based on high quality gin, as well as a number of other alcoholic drinks and a small menu of appetizers.

Employees Only

A red neon Tarot card fortune-telling sign will serve as a landmark for the entrance to the bar called “Employees Only. On lively evenings you can meet a security guard at the entrance, who will lead you inside the place. Just this fact alone sets the atmosphere of mystery, and the interior of the bar only complements it.

Besides tasty and high quality cocktails, the bar offers a full menu for all tastes. Here you will find dishes from fried chicken to dried clams. The bar offers options for both dinner and appetizers for cocktails and other drinks. The place is popular on weekends, so it’s advisable to arrive early to grab a seat at a table or bar.

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This seemingly simple restaurant is located in SoHo, and it appeared there only a few years ago. The familiar burritos, tacos, and quesadillas don’t seem to surprise anyone, but the quality of the dishes was appreciated by many New Yorkers and visitors, and soon establishments opened all over New York (South Park Avenue, Greenpoint, Williamsburg). But the authentic Calexico Cart restaurant is located at the intersection of Prince St. and Wooster St.

Olive Tree Café

This cafe on McDougle Street in Greenwich Village is first and foremost notable for its entourage. For example, Charlie movies are projected on the walls 24 hours a day, and every table has crayons on it for you to draw or write on the black table while you wait for your order. The basement is home to a once-famous club that has lost its popularity in modern times.

Important

In New York City, it is by no means impossible to ignore the many Italian restaurants that are scattered not only in Little Italy, but basically all over the city and, first and foremost, Manhattan. Some of them are of truly important historical significance or are just wildly popular among New Yorkers, which speaks volumes about the quality of the establishment better than any advertising.

Grimaldi’s Pizzeria, The Grimaldi’s neighborhood has two things going for it: a visit under the Brooklyn Bridge and the best pizza in New York City. At first glance, Grimaldi’s looks like a club-a long line at the door of an old, unassuming building. But the harsh truth is that it’s not a club but rather Grimaldi’s, a pizzeria that is so beloved by New Yorkers that the line is long enough to get there in no time at all. Part of the reason for the line is that you can’t reserve a table here. But as soon as the Grimaldi’s specialty pizza appears in front of you, all memories of the wait fade away – there’s hardly any better pizza in New York.

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The full name of this great place in the East Village is Sarita’s Macaroni and Cheese. Opened in 2006 thanks to the efforts of the Ekija couple, the restaurant is considered one of the most American in its focus, which, however, fortunately bypasses the dominance of burgers. What really matters here is the plethora of cheeses and their successful combination with various pastas. Cheddar cheese, Vermont Jack and many others, to which you can add bacon if you wish. The macaroni and cheese dishes here are available in completely different sizes and therefore prices, but what they have in common is that they taste great. In addition, they can be ordered on the restaurant’s website.

Eatery Cafe

A fairly well-known and popular spot on the Midwest Side near Central Park, Eatery is a mix of café and bar, fairly typical of many places in America. Led by chef James Henderson, this interesting spot offers fine examples of American cuisine, such as cheddar cheese cutlets or mac ‘n’ cheese pasta, squid dishes, black mussels in spicy broth and, of course, various burgers, without which it is difficult to imagine an American café. In addition, Eatery always has a beautiful and relaxed atmosphere, which is supported by local DJs. The area is also home to many famous New York theaters, so the public often stops by the Eatery before and after performances.

Alias Restaurant

It is the only one of the three restaurants that once pioneered on Clinton Street in the Lower East Side. This status today simply obliges it to maintain its brand and culinary traditions, which it does, in fact, successfully. The focus here is always on fresh produce that changes from season to season. Alias features Alaskan black cod or maple syrup-soaked pears and many other interesting dishes with Native American influences.

Diner Cafe

Diner is a stylish and very trendy cafe in Brooklyn’s hipster Williamsburg neighborhood. Williamsburg is basically teeming with original establishments and bars, and Diner is one of the best. To begin with, this cafe is housed in an old dining car from the ’20s. As for the menu, it’s more than extensive – both for lunch and dinner, plus each day has its own specials whose names are handwritten on paper tablecloths. These may include, for example, duck stew or lamb appetizers, as well as some fish and vegetarian dishes on a mandatory basis. The Diner also functions as a popular bar, open until 2 a.m. and keeping up with the level of fun and noise of other similar places in Williamsburg.

Café Juventino

Juventino’s is a restaurant in Park Slope, Brooklyn, at the intersection of Fifth Street and Fifth. The place used to be called Get Fresh Table. The restaurant’s owner and part chef is obsessed with organic produce – it comes directly from local farms. The restaurant’s cuisine is a mix of neo-American and modernized Mexican cuisine.

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