Five Years of the Second Avenue Subway

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A Gen Z good friend and I shared an Uber just a few months in the past, and she or he requested me what New York was like 10 years in the past. (“You should have seen it in the ’80s,” our snowy-haired driver interjected.)

I can hear eyeballs rolling throughout each borough, some worldwide borders and even time and house. However I carry it up now as a result of, properly, I moved to New York precisely 10 years in the past this week.

Although my institutional reminiscence is little greater than a blip on this metropolis’s lengthy historical past, it’s mine and it’s actual. I keep in mind hunkering down throughout Hurricane Sandy. I keep in mind Megan Rapinoe and Carli Lloyd in the Canyon of Heroes, Kara Walker’s “A Subtlety, or the Marvelous Sugar Baby,” Eric Garner. I keep in mind when Milk Bar and Shake Shack had been nonetheless native spots. When subway arrival occasions had been between the M.T.A. and God.

And I particularly keep in mind the joy surrounding the opening of the Second Avenue subway line, a pivotal second for eating places on the Higher East Aspect. Listed below are some new or noteworthy eating stops close to its three still-gleaming stations.

A handful of cuisines fully shifted my thought of what meals may be, and Thai is certainly one of them. There are such a lot of great choices throughout the town, however when you’re close to 72nd Avenue, attempt the three-year-old Up Thai on Second Avenue. The in depth menu options the classics — pad see ew, pad Thai, crab fried rice — however the specials are the draw: warmly spiced panang curry with tender brief ribs and candy potatoes, mango salad beneath small, deep-fried soft-shell crabs, brussels sprouts and pork stomach in soy-garlic sauce. And when you drink alcohol, attempt any of the creative cocktails, most particularly the Seedless Sophie, with a watermelon spear pointed up on the low ceiling.

For delicacies you’re extra more likely to discover alongside the Mediterranean — extra particularly, that of Morocco, Israel and Lebanon — there’s Lashevet on First Avenue. This tiny restaurant has been open just a few months, and the service is as heat because the contemporary pita. Go for the baba ghanouj with lush items of charred eggplant, and for the cumin-spiced lamb meatballs in cherry tomato sauce. Get the lamb, rooster and falafel kebabs over rice, with a just-spicy-enough jalapeño dipping sauce, and the heaping bowl of chickpea-fritter-topped “jewel” rice flecked with cranberries, walnuts and pumpkin seeds. (Deliver a good friend.) Go away a single grain of rice, and you’ll get a sweet-but-firm talking-to from one of many homeowners.

Then there’s Kaia Wine Bar. It’s not new, it’s not on or east of Second Avenue, and there are many wine bars on this metropolis. However I hadn’t tried South African meals till lately, and I’m betting I’m not alone. Final 12 months, the New Yorker columnist David Kortava wrote that it was the one restaurant of its type within the metropolis, an extremely uncommon distinction. Begin with the viskoekie fish cake slider. Order the elk carpaccio, and get your eating companion to order the Gatsby sandwich filled with garam masala pulled rooster, pickles and French fries. Should you really feel overwhelmed by the in depth South African wine listing, the servers will fortunately level you in the correct route.

And maybe 10 years from now, I’ll be writing about eating alongside the Brooklyn-Queens Connector or the new Metro-North stations in the Bronx. However, once more, that’s between the M.T.A. and God.


  • Openings: The house that previously housed Otto has been restored to its Artwork Deco glory and, on Aug. 9, will turn into One Fifth, an Italian restaurant with “a hefty list of amaros”; two Momofuku Ko alums have opened Claud on East tenth Avenue; and Daniel Boulud’s subsequent undertaking might be Jōji, a sushi restaurant subsequent to Grand Central Terminal.

  • Elyse Inamine explored how American chefs who had been adopted from South Korea have realized to hook up with Korean meals whereas navigating the pressures of being “not Korean enough to be making this,” as one chef described it.

  • For a style of the coastal life, follow this guide to consuming your approach via Mystic and different cities in southeastern Connecticut.

  • Right here’s how the famend sushi chef Nozomu Abe of Sushi Noz fame spends his Sundays.

  • Victoria Petersen reported on the struggles of eating places within the Pacific Northwest as warmth waves bear down on a area the place air-conditioning is just not the norm.

E-mail us at wheretoeat@nytimes.com. Newsletters might be archived here. Comply with NYT Food on Twitter and NYT Cooking on Instagram, Facebook, YouTube and Pinterest.



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