Ever wanted to eat like an insider? Check out the top NYC spots from Nate Adler, whose Spanish-inspired restaurant, Huertas, dishes out tasty tapas and drinks to hungry East Village-goers in an intimate space on First Avenue. From the best bagels to where to grab a late-night bite, this local expert’s picks will help you discover some of the city’s most delectable dishes.
Tucked in the middle of Manhattan’s graffiti-chic Alphabet City lies Virginia’s — an easygoing oasis in the middle of the city’s mile-a-minute, food-crazed urban jungle. The menu, though small, is mighty in flavor and masterful in execution, with top-notch service to match.
Want to eat and drink like an insider? Check out the top NYC spots from Reed Adelson, the owner of Virginia’s, an Alphabet-City favorite that’s been satisfying downtown diners with its seasonally inspired American bistro fare since it opened last spring. From his favorite donut shop to where to people-watch, this local expert’s picks will help you discover some of the city’s most incredible places.
New York City-native Nate Adler is the business-minded spirit behind Huertas — a Basque-inspired hideaway in Manhattan’s East Village. We caught up with him on transitioning from consulting to food, his musical tastes and the breakfast staple he makes himself.
Currently GM of David Chang’s ambitious restaurant Momofuku Ko, Su Wong Ruiz helms a team of some of the most experienced, creative spirits in NYC. They just so happen to be super talented chefs, servers and beverage pros. Most nights, she can be found warmly welcoming guests as they tuck into an unassuming entrance off a little known East Village side street — beginning an ultra-elegant, 15-course, two-and-a-half-hour dining experience they’ll likely never forget.
Currently Managing Partner, GM & Beverage Director of Huertas in NYC, Nate Adler spends most nights running the floor of his Spanish tapas hot spot. The Union Square Hospitality Group alum (he worked at Blue Smoke for almost three years) followed in famed restaurateur Danny Meyer’s steps late last year, implementing a no-tipping policy in December. We caught up with him on why he made the switch, how it’s been going and what he hopes it means for the future of hospitality.
Dublin native Sara Jimenez has been GM of the ultra-popular East Village mainstay, Momofuku Ssäm Bar, for the last four years, helping to dish out Momofuku’s haute-meets-street food fare — including the savory-sweet pork belly buns that put Chef/Owner David Chang on New York’s culinary radar — to the hippest foodies and in-the-know diners south of 14th Street.
Jason Wagner cut his teeth working at incredibly popular restaurants in both The Windy City and The Big Apple, offering up his expert food and wine pairing skills at Chicago’s Nellcôte, RM Champagne Salon, The Gage and Henri, as well as NYC’s L’Atelier de Robuchon.
Just off the heels of the opening of their latest venture, Steak & Whisky, we recently spoke with Scott Young, Director of Operations and Tin Vuong, Chef/Co-Owner, of BlackHouse Hospitality Management, on what it takes to run a successful restaurant empire. Born and bred in the San Gabriel Valley, the cool kids from the South Bay and LA dining scenes have known each other since their high school days and initially pursued business career paths out of college, only to rekindle a friendship forged in great food as adults. In less than two years, they’ve successfully launched four incredibly popular …