Much like his real-life counterpart, Aziz Ansari, food is of special importance to Dev Shaw — the 30-something hero at the center of Netflix’s Master of None. For Dev, exploring restaurants and geeking out over food are part of a commitment to curating a life full of flavor. It’s a passion that bleeds into every conversation.
With Master of None‘s second season scoring wildly enthusiastic reviews, all of which mention the food, we thought we’d offer a rundown of some of the best restaurants that play an important role in the second season.
The Four Horsemen
Co-owned by LCD Soundsystem founder James Murphy, along with his wife Christina Topsøe, The Four Horsemen was designed with the acoustics of a recording studio, making it an inviting spot for first dates. It features an ample selection of wine, beer and even coffee, along with a veggie-friendly menu — though there are plenty of meat options. You can try your luck by walking in, or you can make reservations online up to 30 days in advance.
As an added bonus, if your party has six or more people, you’re treated to a special menu designed to accommodate large groups.
A snug, stylish speakeasy that can only be entered through a vintage phone booth in the neighboring hot dog spot, Crif Dogs, the PDT Bar (which stands for Please Don’t Tell) is home to more than 200 custom cocktails curated by renowned mixologist Jim Meehan, along with a thorough beer and wine list. While getting in is notoriously difficult, even with a reservation, those who do are welcomed into a dark, ambient speakeasy-style bar with a specialty menu from Crif Dogs that gets delivered through a secret wall.
A cozy, cluttered antique shop-turned-restaurant, Il Buco prides itself on an ever-changing menu of Italian and Mediterranean cuisine all made from painstakingly-sourced ingredients. Even their tap water is treated to a reverse-osmosis filtration system to eliminate any impurities. A place that prides itself on an old-world charm, complete with mismatched chairs and large communal tables, it’s topped off with a floor-to-ceiling wine cellar, boasting more than 500 bottles at any given time.
Paying homage to the great “red sauce” Italian restaurants of the mid-20th century, Carbone forgoes contemporary elegance in favor of an traditional, old-world atmosphere. From the starched white linens, to the waiters’ worn scarlet jackets, the 72-seat restaurant is meant to to transport its patrons to another time, complete with generous portions of its signature cuisine, ordered from their flapping, oversized menus. A loving ode to restaurants of days gone by, Carbone’s experience every bit as theatrical as it is culinary.
Inspired by the cuisine of the Asturias region in Northern Spain, Tertulia specializes in a modern, accessible approach to traditional Spanish cooking. A chimney-like oven at the front of the open kitchen churns out plate-after-plate of tapas-style cuisine for all tastes, with an emphasis on seasonal ingredients and rotating daily specials. Reservations are only taken for parties of six or more, so couples and smaller groups will have to roll the dice to see if they can get a table before the kitchen closes down at 11 p.m.
Known as Okonomi by day — serving Japanese ichiju-sansai meals for breakfast and lunch (which translates into one soup, three dishes) — this spot becomes YUJI Ramen at night, focusing seafood-heavy ramen and mazemen, or ramen without the broth.
Both the restaurant’s incarnations focuses heavily on the philosophy of “Mottainai” — a Japanese term expressing the regret over waste, while encouraging a sense of appreciation for what is given. True to their philosophy, the seafood sourced from the Atlantic ocean, the produce curated from local farmer’s markets, and even their kitchen ceramics are made nearby in upstate New York. Complimented by its simple, 12-seat interior, this tiny hole-in-the-wall encompasses the best that Japanese cooking has to offer.
A lighthearted atmosphere located next to the Jewish eatery Schapiro’s, Nitecap focuses on simple, flavorful cocktails that are best at the end of your night. True to its name, Nitecap aims to be the place where other bartenders can go after their shifts, with names that reflect the restaurant’s signature sense of humor. Parties of eight or more can make reservations, though smaller groups are served on a first-come, first-served basis.
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