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.
Mario and Anna Abitino emigrated from Naples to the U.S. in 1972. Mario quickly found work in the pizza business, and the couple eventually opened a restaurant of their own: Abitino’s Pizza and Italian Kitchen, in Midtown Manhattan. That was more than 20 years ago. Today, the couple and their three sons, Dominick, Mario Jr., and Salvatore, run six New York pizzerias bearing the family name. Each offers an expansive menu of signature pizzas and other Italian entrees, such as gnocchi sorrentino and pasta stuffed with fresh littleneck clams. Their pizzas and calzones use dough made right on the premises, and their tomato sauce is also housemade—with tomatoes from Naples, naturally.
Brooklyn Winery's team crafts small-batch, artisanal wines in Williamsburg?and if winemaking in an urban environment sounds odd to customers, they can always find out how it works during Tuesday winery tours. The tour guides walk groups through their entire process, from the moment the grapes arrive at the facility to when the cork goes in the final wine bottle, trapping the wine genie inside for good. Of course, the process varies from wine to wine. The team ages some vintages in stainless-steel containers, while the barrel-fermented riesling is aged, predictably, in oak barrels, an old-school technique that originated in prerefrigeration Germany. The result? A quirky riesling with hints of soapstone, mushroom, and honey.
The team doesn't just reclaim old German traditions, though. For their unpretentious 1,200-square-foot wine bar, they also reclaimed most of the building materials. In the cozy, unpretentious bar, visitors sip vintages pulled from wine racks that were once World War II ammo boxes; the walls, meanwhile, were barn wood in a past life, and the bar itself is made from old church pews, completing the aura of modernity rooted in history.
Build A Basket creates thoughtful gift kits to aid expressions of gratitude, love, and confusion as well as celebrations of birthdays, holidays, and special occasions. Benevolent benefactors can assemble a personalized endowment by choosing a container, whether a small, antique-style sea-grass suitcase basket ($15.99) or a large wicker basket ($15.99). From there, gifters can sift through an extensive miscellany of care-package wares from gag gifts ($2.50–$24.95) to indulgent spa products ($2.50–$38.99). Present panniers also come prefashioned for golf devotees ($2.99–$25.99), pretend princesses ($29.99), and Valentines with a red-velvet sweet tooth ($34.99). Hundreds of individualized options await gift givers short on time, inspiration, or basket-weaving prowess.
Strategically coupled with delectable nibbles from Nisi in Englewood, Quench's assortment of exquisite international wines challenge and soothe palates of discerning aficionados and novices imbibers alike. As waves of whites and reds lap against taste buds, certified sommeliers detail flavor sensations and ways to tell when a grape is about to explode. Specialty varietals break up sip-based monotony, with sparkling wine bubbling on tongues, rosé wine flushing patrons’ cheeks, and dessert wine topping tongues with sweetness. Tasty Nisi treats plant a solid grub foundation for sips or gulps of each libation. Quench hosts tastings on Sunday and Monday from 4 p.m. to 6 p.m., permitting a minimum of 6 and maximum of 10 guests or statues built of discarded corks to each sampling.