I wrote back in 2019 that this is one of my favorite Brazilian spots because the food and drinks were pretty good. I revisited this with some coworkers to introduce them to Brazilian food again. Keep in mind that this visit is post COVID, so the menu has changed a bit. Gone are the batidas, but fortunately they had other standard Brazilian dishes to order. It is located in “Little Brazil” in Midtown which is literally very few restaurants situated on half the block.

This place is interesting. It’s like a modern version of typical Korean tapas. They have these idea cocktails that have flashing lights underneath it. You can click on the switch underneath to alter the different lighting patterns. It’s gimmicky, but I’m sure they are targeting that photo crowd. The drinks themselves were OK. I think I prefer Brazilian style fruit cocktails now. The hamachi cevichee was decent. It’s just tartare with a different flavor profile, but otherwise, it tasted like what you’d expect.

This is a relatively new spot that has opened up in the last couple months. The pork buns were surprisingly decent. I think they were a little expensive for each as is most Manhattan foods, but it was good. What was interesting to me was lobster ramen. It had miso flavored soup broth and of course lobster meat with shells. They gave a shell cracker on the side, and they definitely did not skimp on the meat.

This is Paulie Gee’s sliced pizza. You can order a whole pie if you want. All in all though, I think Vinnie’s in Brooklyn is better. The pepperoni pizza was good but not great for slice. If you come here expecting a similar crust to what the original Paulie Gee’s serves, prepare to be disappointed. The crust is not that great compared to a lot of NYC sliced pizza places.

This place is in Chinatown off of Hester St. We were looking for Cantonese style cuisine, and honestly there was nothing spectacular or bad. The pea shoots with garlic had a taste of wine flavor to it, and was good. The pepper salted pork chops was good as well. It would have been nice if they added more peppers and scallions. The pepper salted shrimp was just ok for me.

The caipirinhas were decent. As usual I dislike the coconut flavored ones but appreciate the passion fruit ones. The feijoada was the actual star here. It’s much better than some of the other Brazilian places I’ve been to. The meat was plentiful, and the flavor is very good. The bife acebolado was ordered medium rare, and it was cooked medium to medium well. I don’t understand why Brazilian restaurants have problems cooking the meat less than butchering it again.

Came here around 5:30 PM on a Saturday, and the wait was quoted 60 minutes. In reality, it was just 45 minutes, so it wasn’t too bad. The pizza itself is similar to Roberta’s. The pizza dough is pretty fluffy, and it tastes pretty good. The Benny Gee had much better taste than Ricotta Be Kiddin Me. The ricotta pizza was more salty, but the Benny Gee definitely had a better well rounded profile.

It’s a bit of a trek, but it’s a much cheaper place for Peking Duck. The whole peking duck was actually pretty good and reasonably price. The skin was a nice crisp, and the duck was pleasantly fat. The fried shrimp was mistakenly ordered. We thought it was going to be the whole pepper salted shrimp with head. Even then, it was also decent. The other dishes, pea sprouts and yang chow fried rice, were not much different than other Chinese places.

This is the main site to the sister site Maison Pickle. The food here is really good, filling, and not too expensive. Of course, you have to get the pickles. For appetizers, we got 4 pickles (spicy, green beans, green tomatoes, and regular). We also got a side of fried pickles. I liked them all to be honest, and would love to get the carrots next time. Next, they had 3 different types of root beers on draft.

Walked in on a Saturday at 7 PM with no reservations, and it was packed despite it being pretty frigid outside. Luckily, we got seats at the bar. The french onion soup was really good. The gruyere cheese was nice and toasty, and the beef broth with the onions wasn’t salty like typical french onion soups. The porterhouse of course was cooked a perfect medium rare. The strip side was preferred over the filet mignon.