“I came here 10 summers ago from Mykonos and never really left,” says Athanasia Comninos. Wearing tinkling gold anklets and an embroidered waistcoat, she embodies the aesthetic of this boho hideout, which has been incubating under her rigorous watch for seven years. Although Comninos comes from a shipping family, she always wanted to be a hotelier. She is equally determined to preserve what drew her to Antiparos in the first place—untouched landscapes of wind-tangled cedar, sheltered coves unblemished by sunbeds, and a relaxed vibe. The island has changed in the past decade—there are more chic shops, oversized four-wheel-drives, and minimalist villas (Tom Hanks owns one)—but essentially it’s still the same go-slow speck in the Aegean.
Set in a gently sloping valley of dry-stone terraces, The Rooster makes a virtue of stillness. Even the smallest suites are the size of summer houses, and interiors are spare but soft, with honey-toned walls, handmade driftwood four-posters, Turkish ikat cushions, and leather ottomans from Indonesia. Outdoor showers are enclosed by walls made of locally quarried stone and lush greenery, and swallows nest in the drought-resistant gardens. Calm staff in billowing linen hum past on electric scooters. A footpath leads to Livadia beach, a wild bay shored up by drifts of seaweed, and the spa delivers authentic Ayurvedic treatments and incredibly effective facials. Food is unpretentiously wholesome, and much of it is sourced from the fledgling organic farm: tahini granola with lavender petals for breakfast; fluffy mizithra cheese with blood orange and toasted coriander seeds for lunch; tingly margaritas at sunset in the mellow outdoor bar. You’ll leave feeling grounded yet unfathomably lighter. —Rachel Howard
Yubu specializes in a Korean dish I haven’t seen too much of in New York: yubuchobap. They start with the yubu, fried tofu pockets, which are simmered in a sweet dashi-based broth until they’ve plumped up a bit and have a chewy-spongy bite. That pocket makes a vessel for plush, vinegared rice and a slew of toppings. Of the 14 toppings (“fillings” may seem more apt, but they’re all piled at least an inch high), I’m especially fond of the well seasoned torched salmon and the beef bulgogi, but crab people will appreciate the sweet, creamy crabmeat yubuchobap with a drizzle of mayonnaise and punchy, coral specks of pollock roe.
- NYT "Where To Eat"
A new Japanese listening bar and omakase counter is coming to Brooklyn next month, with a drinks menu led by a Please Don’t Tell (PDT) alum, Larry Gonzalez. Hear & There is opening in Williamsburg at 109 South Sixth Street, between Berry Street and Bedford Avenue, starting Monday, March 3. It’s the first venture by new company Third Date Hospitality, run by co-owners and couple Howard Ng and Samantha Nie.
Gonzalez worked at PDT under co-founder Jim Meehan and current owner Jeff Bell. Mark Garcia is the chef, formerly at Queens speakeasy omakase Himitsu and sushi restaurant Kissaki.
The front of Hear & There is the bar with a menu of cocktails and otsumami (Japanese bar snacks) — think the Big Apple, a drink with green apples; Brussels sprouts with beef; crab toast topped with caviar; and wagyu skewers. The 22-seat omakase counter is in the back where diners can choose from two tasting-menu options. The speakers are custom-built by audio-focused design studio House/Under/Magic.
Housed in a converted bomb shelter, this vine-covered hole in the wall is known for dishing out some of the best coffee to be found in the café heartland of Milton. Drop by and relax in the sun with one of Bunker's iced specialties or batch brews. There are plenty of take-home options, including a full range of beans and home brewing products, as well as the rather special casks of Colombian cold brew – another go-to for Brisbane’s sweltering summers. Add in a fully stocked cake and pastry selection from Cosmos Cakes and Chouquette, and you are well and truly looked after at Bunker.
Brissy locals are no strangers to Jocelyn’s Provisions. For almost three decades, the bread heads at this bakery institution have been serving up exactly what the people want – pork and apple sausage rolls, beef and red wine pies, gooey caramel slices and giant ANZAC biscuits. Across their four stores in Albion, Brisbane City, Camp Hill and Fortitude Valley, you’ll also find playful twists on the classic croissant, featuring fillings like char siu pork, spicy dan dan and peking duck. Jocelyn’s is perhaps most famous for its lamingtons, with their fairy bread edition making a special appearance every July for National Lamington Day.
Humans have two hands for a reason – one to hold a steaming coffee and the other to hold a freshly baked bread. Head to this bright and sunny suburban bakery in Fortitude Valley for some of Brisbane’s best pastries and sourdough. Just like their renowned parent restaurant, Agnes, the bakers here harness the power of fire to add complexity of flavours into both their sweet treats and savoury loaves. While you may come for a loaf of their famous smoked potato sourdough from Agnes, you’ll likely end up leaving with a couple of croissants, sausage rolls, scrolls and a slice of their heavenly Basque cheesecake.
You may wonder why a wine bar included on our best new openings list is called Milquetoast (another word for feeble, insipid, or bland). Despite its name, owners George Curtis and James Horsfall’s new opening is anything but weak. Milquetoast is stuffed inside a former CBD car garage down a laneway off Elizabeth Street, past the bright neon lights of late-night bourbon bar Alice. It’s got an industrial fit-out offset by homey mismatched vintage furniture, warm wooden surfaces and wine bottles lining the walls. An open kitchen and bar on one side of the space lets punters in on the action. The British-leaning menu is inspired by the owners’ shared English heritage, with opening highlights including devilled eggs, mushrooms on toast and Cumberland sausages with puy lentils and gremolata.
Walking down Queen Street towards Eagle Street, you’ll notice an illuminated glass box filled with dry-aging ducks. It’s a sight more common in Chinatown or the streets of Hong Kong than in the Brisbane CBD but, at Central, it sets the tone for what’s to come. Descend a moody concrete staircase, and you’ll find yourself in a hidden cave-like space surrounded by 150-year-old rock walls. The basement restaurant is the newest venue from the Rick Shores and Southside team. Native Hong Konger Benny Lam is executive chef. He’s serving surprising takes on Hong Kong classics, like pineapple buns filled with crispy prosciutto and smoked butter, and fried dough served with smoked foie gras and Davidson’s plum jus. Other dishes include Wagyu beef tartare in a fermented soybean sauce and drunken chicken. There’s dim sum, of course, and larger dishes include wok-fried lobster noodles, triple-cooked Wagyu short rib, and roast duck with lilly pilly plum sauce.
Lighthouse, a Mediterranean restaurant in Williamsburg, looks to Japan for its new sibling Messy in Manhattan: ingredients like miso, wasabi, furikake, and togarashi find their way to kebabs, sandwiches, mezze, and more.
From Esquire’s 2024 Best Restaurants:
Oun Lido’s is a joint venture from Bounahcree “Bones” Kim, a thirty-four-year-old Cambodian American, and Vien Dobui, who runs Công Tử Bột, Portland’s best Vietnamese restaurant. Using Maine’s rightfully lauded ingredients, cooking in a space that’s still in the process of being built out, and tapping into hazy, precious memories of childhood, Bones turns out plates that brilliantly synthesize Cambodian and Cantonese flavors. Baptized in pungent homemade prahok, a Cambodian fish sauce, his beef salad topped with toasted rice powder is a salty-sweet-crunchy-meaty mouth party. The skin on the fried hot lemon chicken is as glassy as the water of Casco Bay. The mee kathung, another Khmer staple, made with broad rice noodles, is tangled with braised beef and served with an unusually rich five-spice gravy. It tastes like home, no matter where home is or what language one uses to describe it.
“I came here 10 summers ago from Mykonos and never really left,” says Athanasia Comninos. Wearing tinkling gold anklets and an embroidered waistcoat, she embodies the aesthetic of this boho hideout, which has been incubating under her rigorous watch for seven years. Although Comninos comes from a shipping family, she always wanted to be a hotelier. She is equally determined to preserve what drew her to Antiparos in the first place—untouched landscapes of wind-tangled cedar, sheltered coves unblemished by sunbeds, and a relaxed vibe. The island has changed in the past decade—there are more chic shops, oversized four-wheel-drives, and minimalist villas (Tom Hanks owns one)—but essentially it’s still the same go-slow speck in the Aegean.
Set in a gently sloping valley of dry-stone terraces, The Rooster makes a virtue of stillness. Even the smallest suites are the size of summer houses, and interiors are spare but soft, with honey-toned walls, handmade driftwood four-posters, Turkish ikat cushions, and leather ottomans from Indonesia. Outdoor showers are enclosed by walls made of locally quarried stone and lush greenery, and swallows nest in the drought-resistant gardens. Calm staff in billowing linen hum past on electric scooters. A footpath leads to Livadia beach, a wild bay shored up by drifts of seaweed, and the spa delivers authentic Ayurvedic treatments and incredibly effective facials. Food is unpretentiously wholesome, and much of it is sourced from the fledgling organic farm: tahini granola with lavender petals for breakfast; fluffy mizithra cheese with blood orange and toasted coriander seeds for lunch; tingly margaritas at sunset in the mellow outdoor bar. You’ll leave feeling grounded yet unfathomably lighter. —Rachel Howard
Yubu specializes in a Korean dish I haven’t seen too much of in New York: yubuchobap. They start with the yubu, fried tofu pockets, which are simmered in a sweet dashi-based broth until they’ve plumped up a bit and have a chewy-spongy bite. That pocket makes a vessel for plush, vinegared rice and a slew of toppings. Of the 14 toppings (“fillings” may seem more apt, but they’re all piled at least an inch high), I’m especially fond of the well seasoned torched salmon and the beef bulgogi, but crab people will appreciate the sweet, creamy crabmeat yubuchobap with a drizzle of mayonnaise and punchy, coral specks of pollock roe.
- NYT "Where To Eat"
A new Japanese listening bar and omakase counter is coming to Brooklyn next month, with a drinks menu led by a Please Don’t Tell (PDT) alum, Larry Gonzalez. Hear & There is opening in Williamsburg at 109 South Sixth Street, between Berry Street and Bedford Avenue, starting Monday, March 3. It’s the first venture by new company Third Date Hospitality, run by co-owners and couple Howard Ng and Samantha Nie.
Gonzalez worked at PDT under co-founder Jim Meehan and current owner Jeff Bell. Mark Garcia is the chef, formerly at Queens speakeasy omakase Himitsu and sushi restaurant Kissaki.
The front of Hear & There is the bar with a menu of cocktails and otsumami (Japanese bar snacks) — think the Big Apple, a drink with green apples; Brussels sprouts with beef; crab toast topped with caviar; and wagyu skewers. The 22-seat omakase counter is in the back where diners can choose from two tasting-menu options. The speakers are custom-built by audio-focused design studio House/Under/Magic.
Housed in a converted bomb shelter, this vine-covered hole in the wall is known for dishing out some of the best coffee to be found in the café heartland of Milton. Drop by and relax in the sun with one of Bunker's iced specialties or batch brews. There are plenty of take-home options, including a full range of beans and home brewing products, as well as the rather special casks of Colombian cold brew – another go-to for Brisbane’s sweltering summers. Add in a fully stocked cake and pastry selection from Cosmos Cakes and Chouquette, and you are well and truly looked after at Bunker.
Brissy locals are no strangers to Jocelyn’s Provisions. For almost three decades, the bread heads at this bakery institution have been serving up exactly what the people want – pork and apple sausage rolls, beef and red wine pies, gooey caramel slices and giant ANZAC biscuits. Across their four stores in Albion, Brisbane City, Camp Hill and Fortitude Valley, you’ll also find playful twists on the classic croissant, featuring fillings like char siu pork, spicy dan dan and peking duck. Jocelyn’s is perhaps most famous for its lamingtons, with their fairy bread edition making a special appearance every July for National Lamington Day.
Humans have two hands for a reason – one to hold a steaming coffee and the other to hold a freshly baked bread. Head to this bright and sunny suburban bakery in Fortitude Valley for some of Brisbane’s best pastries and sourdough. Just like their renowned parent restaurant, Agnes, the bakers here harness the power of fire to add complexity of flavours into both their sweet treats and savoury loaves. While you may come for a loaf of their famous smoked potato sourdough from Agnes, you’ll likely end up leaving with a couple of croissants, sausage rolls, scrolls and a slice of their heavenly Basque cheesecake.
You may wonder why a wine bar included on our best new openings list is called Milquetoast (another word for feeble, insipid, or bland). Despite its name, owners George Curtis and James Horsfall’s new opening is anything but weak. Milquetoast is stuffed inside a former CBD car garage down a laneway off Elizabeth Street, past the bright neon lights of late-night bourbon bar Alice. It’s got an industrial fit-out offset by homey mismatched vintage furniture, warm wooden surfaces and wine bottles lining the walls. An open kitchen and bar on one side of the space lets punters in on the action. The British-leaning menu is inspired by the owners’ shared English heritage, with opening highlights including devilled eggs, mushrooms on toast and Cumberland sausages with puy lentils and gremolata.
Walking down Queen Street towards Eagle Street, you’ll notice an illuminated glass box filled with dry-aging ducks. It’s a sight more common in Chinatown or the streets of Hong Kong than in the Brisbane CBD but, at Central, it sets the tone for what’s to come. Descend a moody concrete staircase, and you’ll find yourself in a hidden cave-like space surrounded by 150-year-old rock walls. The basement restaurant is the newest venue from the Rick Shores and Southside team. Native Hong Konger Benny Lam is executive chef. He’s serving surprising takes on Hong Kong classics, like pineapple buns filled with crispy prosciutto and smoked butter, and fried dough served with smoked foie gras and Davidson’s plum jus. Other dishes include Wagyu beef tartare in a fermented soybean sauce and drunken chicken. There’s dim sum, of course, and larger dishes include wok-fried lobster noodles, triple-cooked Wagyu short rib, and roast duck with lilly pilly plum sauce.
Lighthouse, a Mediterranean restaurant in Williamsburg, looks to Japan for its new sibling Messy in Manhattan: ingredients like miso, wasabi, furikake, and togarashi find their way to kebabs, sandwiches, mezze, and more.
From Esquire’s 2024 Best Restaurants:
Oun Lido’s is a joint venture from Bounahcree “Bones” Kim, a thirty-four-year-old Cambodian American, and Vien Dobui, who runs Công Tử Bột, Portland’s best Vietnamese restaurant. Using Maine’s rightfully lauded ingredients, cooking in a space that’s still in the process of being built out, and tapping into hazy, precious memories of childhood, Bones turns out plates that brilliantly synthesize Cambodian and Cantonese flavors. Baptized in pungent homemade prahok, a Cambodian fish sauce, his beef salad topped with toasted rice powder is a salty-sweet-crunchy-meaty mouth party. The skin on the fried hot lemon chicken is as glassy as the water of Casco Bay. The mee kathung, another Khmer staple, made with broad rice noodles, is tangled with braised beef and served with an unusually rich five-spice gravy. It tastes like home, no matter where home is or what language one uses to describe it.
“I came here 10 summers ago from Mykonos and never really left,” says Athanasia Comninos. Wearing tinkling gold anklets and an embroidered waistcoat, she embodies the aesthetic of this boho hideout, which has been incubating under her rigorous watch for seven years. Although Comninos comes from a shipping family, she always wanted to be a hotelier. She is equally determined to preserve what drew her to Antiparos in the first place—untouched landscapes of wind-tangled cedar, sheltered coves unblemished by sunbeds, and a relaxed vibe. The island has changed in the past decade—there are more chic shops, oversized four-wheel-drives, and minimalist villas (Tom Hanks owns one)—but essentially it’s still the same go-slow speck in the Aegean.
Set in a gently sloping valley of dry-stone terraces, The Rooster makes a virtue of stillness. Even the smallest suites are the size of summer houses, and interiors are spare but soft, with honey-toned walls, handmade driftwood four-posters, Turkish ikat cushions, and leather ottomans from Indonesia. Outdoor showers are enclosed by walls made of locally quarried stone and lush greenery, and swallows nest in the drought-resistant gardens. Calm staff in billowing linen hum past on electric scooters. A footpath leads to Livadia beach, a wild bay shored up by drifts of seaweed, and the spa delivers authentic Ayurvedic treatments and incredibly effective facials. Food is unpretentiously wholesome, and much of it is sourced from the fledgling organic farm: tahini granola with lavender petals for breakfast; fluffy mizithra cheese with blood orange and toasted coriander seeds for lunch; tingly margaritas at sunset in the mellow outdoor bar. You’ll leave feeling grounded yet unfathomably lighter. —Rachel Howard
Yubu specializes in a Korean dish I haven’t seen too much of in New York: yubuchobap. They start with the yubu, fried tofu pockets, which are simmered in a sweet dashi-based broth until they’ve plumped up a bit and have a chewy-spongy bite. That pocket makes a vessel for plush, vinegared rice and a slew of toppings. Of the 14 toppings (“fillings” may seem more apt, but they’re all piled at least an inch high), I’m especially fond of the well seasoned torched salmon and the beef bulgogi, but crab people will appreciate the sweet, creamy crabmeat yubuchobap with a drizzle of mayonnaise and punchy, coral specks of pollock roe.
- NYT "Where To Eat"
A new Japanese listening bar and omakase counter is coming to Brooklyn next month, with a drinks menu led by a Please Don’t Tell (PDT) alum, Larry Gonzalez. Hear & There is opening in Williamsburg at 109 South Sixth Street, between Berry Street and Bedford Avenue, starting Monday, March 3. It’s the first venture by new company Third Date Hospitality, run by co-owners and couple Howard Ng and Samantha Nie.
Gonzalez worked at PDT under co-founder Jim Meehan and current owner Jeff Bell. Mark Garcia is the chef, formerly at Queens speakeasy omakase Himitsu and sushi restaurant Kissaki.
The front of Hear & There is the bar with a menu of cocktails and otsumami (Japanese bar snacks) — think the Big Apple, a drink with green apples; Brussels sprouts with beef; crab toast topped with caviar; and wagyu skewers. The 22-seat omakase counter is in the back where diners can choose from two tasting-menu options. The speakers are custom-built by audio-focused design studio House/Under/Magic.
Housed in a converted bomb shelter, this vine-covered hole in the wall is known for dishing out some of the best coffee to be found in the café heartland of Milton. Drop by and relax in the sun with one of Bunker's iced specialties or batch brews. There are plenty of take-home options, including a full range of beans and home brewing products, as well as the rather special casks of Colombian cold brew – another go-to for Brisbane’s sweltering summers. Add in a fully stocked cake and pastry selection from Cosmos Cakes and Chouquette, and you are well and truly looked after at Bunker.
Brissy locals are no strangers to Jocelyn’s Provisions. For almost three decades, the bread heads at this bakery institution have been serving up exactly what the people want – pork and apple sausage rolls, beef and red wine pies, gooey caramel slices and giant ANZAC biscuits. Across their four stores in Albion, Brisbane City, Camp Hill and Fortitude Valley, you’ll also find playful twists on the classic croissant, featuring fillings like char siu pork, spicy dan dan and peking duck. Jocelyn’s is perhaps most famous for its lamingtons, with their fairy bread edition making a special appearance every July for National Lamington Day.
Humans have two hands for a reason – one to hold a steaming coffee and the other to hold a freshly baked bread. Head to this bright and sunny suburban bakery in Fortitude Valley for some of Brisbane’s best pastries and sourdough. Just like their renowned parent restaurant, Agnes, the bakers here harness the power of fire to add complexity of flavours into both their sweet treats and savoury loaves. While you may come for a loaf of their famous smoked potato sourdough from Agnes, you’ll likely end up leaving with a couple of croissants, sausage rolls, scrolls and a slice of their heavenly Basque cheesecake.
You may wonder why a wine bar included on our best new openings list is called Milquetoast (another word for feeble, insipid, or bland). Despite its name, owners George Curtis and James Horsfall’s new opening is anything but weak. Milquetoast is stuffed inside a former CBD car garage down a laneway off Elizabeth Street, past the bright neon lights of late-night bourbon bar Alice. It’s got an industrial fit-out offset by homey mismatched vintage furniture, warm wooden surfaces and wine bottles lining the walls. An open kitchen and bar on one side of the space lets punters in on the action. The British-leaning menu is inspired by the owners’ shared English heritage, with opening highlights including devilled eggs, mushrooms on toast and Cumberland sausages with puy lentils and gremolata.
Walking down Queen Street towards Eagle Street, you’ll notice an illuminated glass box filled with dry-aging ducks. It’s a sight more common in Chinatown or the streets of Hong Kong than in the Brisbane CBD but, at Central, it sets the tone for what’s to come. Descend a moody concrete staircase, and you’ll find yourself in a hidden cave-like space surrounded by 150-year-old rock walls. The basement restaurant is the newest venue from the Rick Shores and Southside team. Native Hong Konger Benny Lam is executive chef. He’s serving surprising takes on Hong Kong classics, like pineapple buns filled with crispy prosciutto and smoked butter, and fried dough served with smoked foie gras and Davidson’s plum jus. Other dishes include Wagyu beef tartare in a fermented soybean sauce and drunken chicken. There’s dim sum, of course, and larger dishes include wok-fried lobster noodles, triple-cooked Wagyu short rib, and roast duck with lilly pilly plum sauce.
Lighthouse, a Mediterranean restaurant in Williamsburg, looks to Japan for its new sibling Messy in Manhattan: ingredients like miso, wasabi, furikake, and togarashi find their way to kebabs, sandwiches, mezze, and more.
From Esquire’s 2024 Best Restaurants:
Oun Lido’s is a joint venture from Bounahcree “Bones” Kim, a thirty-four-year-old Cambodian American, and Vien Dobui, who runs Công Tử Bột, Portland’s best Vietnamese restaurant. Using Maine’s rightfully lauded ingredients, cooking in a space that’s still in the process of being built out, and tapping into hazy, precious memories of childhood, Bones turns out plates that brilliantly synthesize Cambodian and Cantonese flavors. Baptized in pungent homemade prahok, a Cambodian fish sauce, his beef salad topped with toasted rice powder is a salty-sweet-crunchy-meaty mouth party. The skin on the fried hot lemon chicken is as glassy as the water of Casco Bay. The mee kathung, another Khmer staple, made with broad rice noodles, is tangled with braised beef and served with an unusually rich five-spice gravy. It tastes like home, no matter where home is or what language one uses to describe it.
