Completed in 1907, this Beaux Arts building housed U.S. Customs Service operations for the port of New York until 1973.
Part of the resurgence of Jewish food around the country. Here the latkes have caviar on top, the oily roe and sour cream the perfect foil for the crunchy potato cakes. More: http://tandl.me/S69icN
3/4/13: The Museum's Islamic wing is open again, after 8 years of expansion and renovation. (Trying to see all [fifteen galleries] in one day will wreck you; come back repeatedly.) Read more.
Start with antojitos—street snacks—like the fun meatball and chorizo fondue or the avocado cornbread. The avocado adds "a moist texture that people really enjoy and find interesting." Read more.
If you want to see grit-and-grind street ball, take a peek through the fence at The Cage. The court’s barely half regulation size, but basketball legends such as Dr. J have called it home in the past.
Owner Matthew Gebhard offers local beers like Barrier Evil Giant and Radiant Pig Junior IPA. The food menu features paninis, meat and cheese plates and a soft pretzel. Read more.
"On a menu full of earthy curiosities—like ... a smoked-catfish-and-pork spread that sounds horrible but tastes wonderful as a dip for market crudités—adventure is its own reward." Read more.
