A mini caviar trio (spoonbill caviar, smoked trout roe, wasabi tobiko, on blintzes créme fraiche and chives,) and an assortment of small flatbread pizzas and open faced mini baguettes are on offer at this wine bar stocking more than 25 wines by the glass. L & D (daily). $$
Chef/owner Michael White’s brasserie offers upscale French fare, such as côte de veau (pan-roasted veal chop) and dry-aged duck breast, in a stately space featuring Art Deco light fixtures and linen banquettes. Specialties include the white label burger at brunch: an aged beef blend patty served with fontina cheese, tomato jam and dijonnaise.
L (M-F), D (nightly), Brunch (Su)
Conventional wine-bar dishes such as charcuterie and crab and avocado toast are complemented by hearty dishes of Asian-style baby back ribs or mushroom fettucine, on a menu with a wine list featuring more than 20 wines by the glass. L (W-F), D (nightly), Brunch (Sa & Su). $$
Boldly flavored specialties include moquecas (a stew with seafood, dendê oil, herbs, tomato and coconut milk and served with yucca flour puree) and feijoada completa (black bean stew with fresh and dried beef and pork, bacon, sausage and ribs, served with collard greens, oranges and toasted manioc flour). L & D (daily).
The West Village gastroteca on a tree-lined street is as old-world Tuscan as they come, in ambience, food and rustic decor. Chefs Jody Williams and Rita Sodi were jointly named Best Chef in New York City at the 2019 James Beard Foundation Awards. Via Carota has a no-reservations policy, so waiting for a table is not out of the question; fortunately, the chefs’ other restaurants Buvette, I Sodi and Pisellino Bar are just steps away.
L & D (daily)