Sauce (LES): Mangia Monday


  •  Why it’s worth it: Frank Prisinzano, the man behind Frank, Lil’ Frankies and Supper, opened this rustic LES spot with its own in-house butcher and grocery. Sauce is described as a nose-to-tail red sauce trattoria with a hip dimly lit vibe.
  • Vibe: This ‘straunt features tile floors, basic wooden chairs, bare tables and chandeliers dotted with cutlery. An open kitchen overlooks the main dining room and bar.
  • Ideal meal: Double garlic bread ($3); Passato di pomodoro (with handmade spaghetti alla chitarra) and grass-fed meatballs ($17)
  • F.Y.I.: All of Sauce’s meat is pasture-raised, anti-biotic free and locally sourced. The menu is driven by Frank’s belief that local, seasonal and sustainable ingredients should be affordable and accessible to all. In addition, the menu operates on a no waste principle, such that rather than simply buying the most popular cuts from a butcher, he takes in the whole animal and uses every part.
  • Address: Lower East Side, 78 Rivington St (Between Orchard and Allen)
  • Prices: $3-$18

Sauce on Urbanspoon


East End Kitchen (UES): Brunch

Trapped in Yorkville on a Saturday or Sunday morning and don’t know where to brunch? Or simply looking to try out your childhood enemy, green eggs and ham? Your UES brunch gem is: East End Kitchen.

East End Kitchen

  • Why it’s worth it/Vibe: Upper East Siders can now dig into seasonal American brunch plates (which come with a complimentary beverage) at this rustically elegant ‘straunt, which is heavily decorated with antique mirrors, schoolhouse lights and leather banquettes.
  • Ideal meal: Brunch pizza ($15, tomato basil sauce, mozzarella, parmesan, crispy bacon, two eggs any style) or green eggs and ham ($15, scrambled eggs, arugula pesto, country ham, roasted potatoes, toast)
    • Your brunch includes your choice of one of the following: Maplejack Apple Pie (house specialty cocktail), Sobieski Bloody Mary, Mimosa, Orange Juice, Organic Coffee, or SerendipiTea
  • F.Y.I.: This ‘straunt uses organic produce, sustainably sourced seafood and grass-fed meats.
    • If the line is long, put your name in and head east for a nice stroll on the East River Promenade.
  • People behind East End Kitchen: Husband-and-wife owners Allan and Diane Carlin are longtime neighborhood residents who open this ‘straunt because they wanted to fill a void of “casual” “thoughtful” ‘straunts in the area.
  • Address: Upper East Side, Yorkville, 539 East 81st Street (Between East End and York)
  • Prices: $8-$18

East End Kitchen on Urbanspoon

Mighty Quinn’s BBQ (East Village)

All other NYC BBQ ‘straunts are in the minor leagues compared to Mighty Quinn’s BBQ. This is the big leagues.


  • Why it’s worth it: Mighty Quinn’s spare ribs and brisket are instant conversation stoppers. They slow-cook their barbecue with hardwood only (no gas allowed) and serve meat that is raised on pastures or outdoors.
  • Vibe/Layout: The entrance to this ‘straunt is a glass garage door that opens on nice evenings. The reclaimed wood tables and stacks of oak, cherry and apple lend warmth to the inside of the ‘straunt, which is filled with a communal table, bar seating with windows for people watching on 6th Street and private seating.
  • Ideal meal: Brisket or spare ribs with a side of sweet potato casserole or pommes frites
  • F.Y.I.: There is no waiter service here; you order what you would like from the register and sit anywhere you please.
  • People behind Mighty Quinn’s: Mighty Quinn’s got its start as a stall at Smorgasburg, where pit master  Hugh Mangum, a drummer and cook who worked under Jean-Georges Vongerichten, drove each weekend hauling brisket he had smoked in Hunterdon County, N.J. The meat was deliberately, slowly sliced, and the lines were notoriously long.
  • Address: East Village, 103 2nd Ave (6th St and 2nd Ave)
  • Prices: Most meats, $7 to $8.50 a serving or $12 to $22 a pound; sides, $3 for small, $5.75 for medium, $11.25 for large

Mighty Quinn's Barbeque on Urbanspoon

Co (Chelsea): Mangia Monday

This is a “knead-to-know” spot in Chelsea. If you want to carb-out, Co. (pronounced Company, a word with Latin roots which refer to the phrase “with bread”) celebrates the communal dining experience with bread as the centerpiece of the meal.

Co final picture

  • Why it’s worth it: While at other pizza places, the ingredients are the focus, elevating the pie to the next level, here, the focus is the bread. It’s perfectly crisp and flavorful, and while the ingredients themselves aren’t unique, the combinations on some of the specialty pizzas are certainly different and special to Co.
  • Vibe/ Layout: The ‘straunt’s one room, organized around a long communal table, has a simple, clean prettiness thanks to pale white oak paneling and a lack of clutter. The front of the ‘straunt is paneled with big glass windows facing two directions, while the back of the room teases a peek of the kitchen.
  • Ideal meal: Meatballs ($13) and ham & cheese pie ($17) (pecorino, Gruyère, mozzarella, prosciutto, caraway)
    • The ham & cheese pie is covered in a thick layer of rich, salty dairy goodness (pecorino, buffalo mozzarella and Gruyère), layered with silky-thin slices of prosciutto and zipped with a sprinkle of caraway seeds.
  • People behind Co: Co. is under the direction of Jim Lahey, the owner of the Sullivan Street Bakery, where many ‘straunts buy loaves, rolls and focaccia. Jim Lahey trained as a sculptor before discovering his true doughy calling while living in Tuscany.
  • F.Y.I.: A small type line on the menu reads: “Our pies are not always round.” Let’s just say, JimLahey has been character, and there is no question that the dough has character.
    • Co. does not take reservations for parties less than 6. I’ve found if you arrive between 6 and 6:45, you shouldn’t have a problem getting a table.
  • Address: Chelsea, 230 Ninth Avenue (24th St and 9th Ave)
  • Prices: $4-$19

Co. on Urbanspoon