Little Town NYC unabashedly hearts New York. Of its three restaurants, two are located in iconic Manhattan spots: one in Union Square, the other on Theater District’s Restaurant Row. Little Town’s fancy for the Empire State shines through on the menu, too, with homestyle dishes such as the Adirondack chicken pesto and an Angus beef burger topped with crispy Berkshire bacon. The Suburb Backyard BBQ platter is piled high with enough buffalo wings, Nathan's hot dogs, and other locally inspired fare to feed a family of four.
Little Town NYC also takes great pride in its beer list, which features more than 100 local brews, including IPAs and amber ales that hail from breweries in Long Island, Ithaca, and Saratoga Springs. At the Restaurant Row location, you can enjoy a pilsner from Coney Island while sitting in a booth constructed from the beach’s old wooden boardwalk.
"I feel a little like a detective," reveals Luke Johnson, overseer of the cheese cave at Stinky Bklyn, to the New York Times. He continues, "I…try to steer people toward something new. If they say they don't like goat, I really push the goat because people don't realize there are so many varieties." And push they do. Staff members pass indulgent segments of their carefully aged cheeses, offering approachable wisdom to novices and a wide-ranging selection for aficionados. The charming Smith Street institution has opened a new location between Baltic and Butler, with fridges and pantries stocked with international morsels such as chocolates, oils, vinegars, and beer, as well as an impressive ham bar.
Visitors can request a peak at the temperature- and humidity-controlled cheese cave, where Luke and staff nurture each wheel through distinct aging processes. Cheeses dwell within the cavern for anywhere from a few days to a few years, undergoing washing, soaking in beer or brine, and the opportunity to view culturally enriching cave paintings. Owners Patrick Watson, Michele Pravda, and Chris Remy also added a green garden and patio behind the shop, providing an ideal place for tastings or a peaceful spot for enjoying one of the shop's artisan sandwiches.
A parade of bas-relief pastoral figures cavorts across the entryway of Delia’s Lounge, signaling both the spirit of revelry and the wealth of mesmerizing visual artifacts to be found inside. A fireplace warms a room stuffed to its plush gills with velvet sofas, leopard-print banquettes, wooden sculptures, and a giant reproduction of the Mona Lisa serenely surveying the cozy scene. Until the wee hours of the morning, the kitchen fills the small, candle-topped tables with a variety of appropriately shareable plates such as pan-seared crab-cakes, chicken quesadilla rolls, hamburger sliders, and shrimp cocktail with house-made horseradish sauce.
New York Magazine dubbed Delia’s a Critics’ Pick, averring that “you won't find tastier, or larger, cocktails in Manhattan.” Martinis range from the spare to the sweet: Hendrick's Gin bears a simple slice of cucumber, apple martinis blend liqueurs, vodka, and an apple slice garnish, and the Godiva white-chocolate martini presents vodka, cacao, and white-chocolate liqueur in a glass lined with a chocolate drizzle.
Bryan “The Brooklyn Bad Ass” Ortiz of Brooklyn Bad Ass Fitness dons many hats—the headband of a certified personal trainer, the cushioned headgear of a boxing instructor, and the top hat of a fitness-book author. Dedicated to a no-nonsense approach to fitness, Bryan conducts morning and evening weekday boot camps that whip up to 20 students into shape with intense interval training, eschewing monotonous fitness routines such as treadmill running or elephant lifting. To complete lifestyle changes, Bryan outfits guests with meal plans, customizing diets to match energy requirements. Bryan’s Wedding Body boot camp, personal-training sessions, and weight-loss challenges can all be customized to suit guests’ specific fitness goals.
At Therapy Wine Bar, upscale bar fare and New World wines create the conditions for nightlife to thrive in the incubating glow of hanging lamps. Servers haul tapas and charcuterie past exposed-brick and lime-green walls en route to the bar, outdoor seating area, or private lounge area, which contains more pillows than an insomniac's trash can. A mishmash of tables and chairs populates the remaining floor space, where visitors can lounge while conversing or playing games of backgammon.
Bitter & Esters brew maestros shepherd beer aficionados 21 and older through the basics of crafting their own libations during the two-hour introductory brewing courses. These knowledgeable instructors sprinkle their lessons with useful tidbits as their students immerse themselves in the process, communally brewing a bubbly batch of hops-laden liquid like witches on Super Bowl Sunday. Classes cover need-to-know facts about extracts, malts, grains, and yeasts as well as common trouble-shooting methods for when batches go awry. The hands on lesson includes all the necessary ingredients and reference materials required to whip up a hearty brew, with starter kits available for purchases if students want to continue fashioning beer in their home or underground speakeasies. Classes conclude with students sampling the fruits of previous home brewed labors, opening their taste buds to all the different possibilities craft beer making affords.