Buka celebrates the rich culinary landscape of West Africa with a mouthwatering lineup of traditional meals served amid cozy brick walls, flickering candlelight, and soothing strains of live music. The menu's authentic eats roar with spices and include tomato-based stews of fish, chicken or goat. Fufu⎯a staple starch of pounded cassava or yam flour—accompanies many dishes, served in a single ball that is plucked apart, reformed into a disk-like shape, and wielded with the right hand to cosset morsels of stew or pinch a grandchild’s cheeks. The diverse bill of fare includes a range of yam, egg, or bean-based vegetarian plates, as well as options for more adventurous eaters, including cooked goat head. Aside from the authentic West African fare, Buka immerses visitors in faraway cultures with a growing collection of African books and magazines and regular showings of Nigerian movies.
Tea-light flames flickering through red glass holders gently illuminate the exposed-brick walls, ochre curtains, and plates full of contemporary American cuisine fashioned with a Mediterranean twist at Red Oak Restaurant. Servers flit about the dimly lit setting or covered patio, which sits under a red canopy surrounded by greenery and wood latticework. At tables they stop to present tapas-style hot and cold plates, which balance grilled shrimp, crisp calamari, or classic Mediterranean hummus and falafel. Chefs in the kitchen prepare substantial entrees, including kebabs threaded with lamb or kofta, as well as lamb chops fresh from the grill. Also in the kitchen, fragrant stews known as tajines simmer oxtail or beef with herbs and spices. As a post-meal treat, brass-trimmed hookahs send thanks to the chef via aromatic smoke signals.
Opposites attract at Gallery Social Bar and Lounge, both on the menu of comfort snacks and upscale entrees, and at the bar, where a spectrum of loungers and club dancers sample colorful splashes of fruit juice, exotic liqueur, and top-shelf vodka from Stoli and Absolut. In the kitchen, cooks decorate flatbreads with sweet, juicy pears and savory blue cheese and build sliders from tangy morsels of pulled pork, ground beef, and caramelized onions. Hookahs deliver puffs of flavor to curious palates, and a patio gives guests a breath of fresh air after shaking it to DJ tunes or spelling out their phone number in hookah smoke rings. On any given night, guests can enjoy hot meals until 2 a.m. and the flicker of the flat-screen TV until 4 a.m.
Since it was named the second best beer bar in the US in 2005 by Beer Advocate, Spuyten Duyvil has continued in its legacy of expertly poured pints chosen from their Belgian-centric beer list. The beer menu goes so far as to separate the Belgian beers by region, a sign of respect for the many different styles of beer produced in the country’s Flemish and Wallonian breweries and Trappist monasteries. The bar supplements this list with a full range of European beers and a few selections from Asia and the US (taps usually pour out craft brews from within the US). While guests browse the extensive menu of drinks, they can snack on small plates of bar fare and flip through the jukebox to see if their favorite song sounds the same in public as it does when they scream it in their dreams.
Having developed his expertise in Thai gastronomy in Thailand, Colorado, and New York City over the course of more than 20 years, chef Chai Chunton now flaunts his culinary skills in Lotus Thai Restaurant & Bar. Vines of steam rise from time-tested noodle, vegetarian, meat, and seafood dishes, curling toward nostrils with the hot, sour, sweet, and salty notes of the region's cookery. Adorned by a design team from Thailand, the lounge's dining room is laced with leather booths, ornate Eastern flourishes, and antique chopstick sharpeners. Against the sonic backdrop of occasional evening DJ sets, events in a private room launch the sounds of revelry against exposed-brick walls and a collaborative painting by acclaimed artists Pairoj Pichetmetakul and Kittisak Chontong.
Despite our shared history and ocean coasts, there are a lot of English foods that sound more foreign to American ears than even the traditional dishes of India, Mexico, and Japan. But at ChipShop, guests can finally taste English favorites such as bangers and mash, treacle pudding, and steak-and-kidney pie with a side of chips. The chefs separate their menu into three broad categories—different styles of fish ‘n’ chips, varieties of shepherd’s pies, and puddings—with each dish showing off regional flavors, such as the Welsh rarebits or Scotch egg salads. Guests can eat their fill in the English-themed pub, or take the food to go to experience the culture of both New York and England at once without convincing the Statue of Liberty to accompany you to London.