@grubstreet
Grub Street
13.5K
Postcards
1.4K
Cities
2
Lists
Wine bar · Boerum Hill
"Tucked among Boerum Hill’s brownstones, this candle-lit wine bar feels cozy at first and then gradually turns noisy and bustling as the night goes on, transforming into a packed room hosting a mentalist’s magic show. Sitting in a corner booth with the wine director, Joseph Signa, I worked through bottles like Escargot, a Chardonnay–Sauvignon Blanc blend by Marie and Vincent Tricot, while playing a game called “What do bubbles sound like?” and talking about which bottles make the best dinner-party wines. As the crowd thickened and a random group squeezed in next to us for the show, the place took on a secret, almost theatrical dimension when Signa led us out through a hidden wine cellar and an escape hatch around the back, making the bar feel like a slightly surreal, insiders’ hangout embedded in the neighborhood. The combination of thoughtful natural-wine selections, intimate booth seating, and a late-night, scene-y energy makes it feel both like a low-key neighborhood spot and a destination for wine people and curious onlookers alike." - Alyssa Shelasky
Bar · Williamsburg
"Used as a party venue for custom wine zines I printed with Marko Kovac, this spot functions in my mind as a flexible, nightlife-y space where the natural-wine crowd gathers, with enough room and energy to host events that blend drinking, conversation, and a bit of downtown creative chaos." - Alyssa Shelasky
Wine bar · Bedford-Stuyvesant
"Owned by Alex McCown in Bed-Stuy, this wine bar is part of the young, chic, natural-wine movement and the kind of place where the language around wine can be playful and disarming, with descriptions that run to “pennies,” “cherries,” and “disappointment” instead of the usual talk of limestone and tobacco, signaling a crowd that appreciates both good bottles and an irreverent, unstuffy way of talking about them." - Alyssa Shelasky
French restaurant · Chinatown
"Described as an ultrascene-y restaurant in Chinatown co-owned and cheffed by Sam Lawrence, this is the sort of place that can shut down the dining room for a glamorous, five-hour birthday lunch with tables lined down the center and 20 close friends, suggesting polished, celebratory cooking and a room that can feel both intimate and theatrical when used for long, wine-soaked meals and special occasions." - Alyssa Shelasky
Fine dining restaurant · Flatiron District
"Described as a magical place that turned out to be bigger than me and defined my entire culinary career, this restaurant has evolved into one of the most prominent dining rooms in the world. It has gone through bold shifts, including a fully plant-based era and then the reintroduction of meat, and is now celebrating 20 years with a 20-day retrospective menu of greatest hits like carrot tartare, a clambake, and celery root cooked in pig’s bladder. The clambake reimagines a local, traditionally casual dish in a refined way, using different clams with different garnishes, some raw and some cooked, all presented in a custom-made pot with a clam velouté in the center and hot rocks around it that are doused in seaweed water at the table to create the smell of the ocean. The celery root in pig’s bladder, inspired by a Paul Bocuse dish that originally used chicken, looks deceptively simple on the plate — just two white circles — yet it gave me one of the greatest compliments of my career when artist Paul McCarthy said it felt like eating a painting by Robert Ryman, encapsulating my goal of creating food that appears simple but contains everything a great dish needs. Regular R&D tastings, where dishes are reworked again and again based on team feedback and my own notes until they feel right, keep the experience feeling constantly refined and almost mysteriously alive." - Ben Widdicombe, Ryan Inzana
Bakery · East Hampton North
"A stop at this East Hampton bakery has become a family ritual whenever we’re out in Amagansett, in part because they make incredible shakshuka but also because their baked goods are so satisfying. On this visit, I had the pickled sourdough rye bread toasted with butter and a sprinkling of flaky sea salt; it was tangy, warm, slightly chewy, and needed nothing else. The place fits seamlessly into the rhythm of our holiday mornings out east, feeling both special and comfortingly familiar." - Ben Widdicombe, Ryan Inzana
Coffee shop · Flatiron District
"Morning coffee here, especially sharing lattes and pastries with Annabelle, has become part of our regular rhythm, and I also use their beans at home, at the office, and at our house in Amagansett. The coffee underpins my daily cappuccinos made on a La Marzocco machine and pairs beautifully with simple pastries or fruit. Sitting in the café and lingering a bit before work takes over makes the place feel like a small daily luxury woven into my routine." - Ben Widdicombe, Ryan Inzana
Wholesale bakery · Brooklyn Navy Yard
"A quick stop here on the way back from the Polar Bear Plunge to pick up a couple of loaves turns into the foundation of a deeply peaceful family brunch. Their crusty, slightly sour bread toasts up into thick golden slices that pair perfectly with soft omelets and nutty Gruyère, coffee, and fresh celery juice. The bread’s balance of chew, tang, and structure helps make a simple meal at home feel special without needing much embellishment." - Ben Widdicombe, Ryan Inzana
Gourmet grocery store · Flatiron District
"A visit here is my go-to move when I’m planning a pasta night with my daughters; we head in specifically to pick up ingredients to make spaghetti pomodoro. I like using a blend of tomatoes with different degrees of sweetness, cooked quickly with a little garlic and onion and a generous amount of olive oil, and Eataly provides everything I need for that simple, precise sauce. The market becomes an extension of my home kitchen, a place where I can gather exactly the right components while everyone else waits around the island snacking and talking." - Ben Widdicombe, Ryan Inzana
Dessert shop · Flatiron District
"Pastries from this spot feel like a real treat and are a staple in our house, especially the madeleines, which are so tender with lightly crisp edges. The chestnut brioche stands out as something I don’t indulge in all the time: a moist milk brioche filled with soft chestnut cream, finished with a delicate crumble and a whole chestnut confit on top. Rich but not heavy and gently sweet, it pairs perfectly with coffee for the adults and big mugs of hot chocolate for the girls, making breakfast feel festive without being over the top." - Ben Widdicombe, Ryan Inzana
