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"Stop by this grandiose French-Mediterranean restaurant in the East Village for inventive plates made with the seasonal ingredients in an open kitchen. Think squid ink pasta, pommes dauphine, and truffle fettuccine, for example. Amidst its many creative cocktails, the New Bisou Bisou will surely catch your eye. It’s made with a lemongrass-ginger infused Ketel One vodka, green apple, elderflower tonic, and chile threads." - Rebecca Strassberg
