This Week: New Fusion, New Coffee, Repurposed Water


Latin American-Italian fusion at Miranda in Williamsburg.Photo: Nick Atlas

The citys newest food-fusion trend is Latin American and Italian cuisines, says the Underground Gourmet in this weeks magazine. Miranda in Williamsburg and Matilda in the East Village are leading the charge, and Rob and Robin alternate between calling it Mex-Italian and Tusc-Mex. (Our pick: Mexcellente.) Outside of our regular reading route, Intel has a dishy item about David Bouley apparently, his Tribeca neighbors arent so thrilled about his proposed Brushstrokes restaurant. Back in the food section, its a difficult time of year for the Greenmarket, but that doesnt deter Damon Wise at Craft for offering up this weeks In Season recipe: pan-roasted salsify. Gael Greene visits Smokin Q on the Upper East Side this week and enjoys the ribs and the thin-cut fries, though she could do without the owners jokes. Rob and Robin introduce us to three new restaurants this week, and we cant wait to visit Terroir, the latest from Marco Canora and Paul Grieco. Also in Openings: an East Village coffee bar co-owned by Sasha Petraske and a new burger spot in the financial district. If a recession breeds good $4 burgers, it cant be that bad. Finally, if you want to reduce bottled-water waste, we found four restaurants with a DIY approach to filtration and carbonation.

The Underground Gourmet: Now, Thats Mex-Italian
Tribeca Says Chef Davids a Big Bouley
In Season: Black Salsify
Insatiable Critic: Smokin Q
Openings: Terroir, The Mercury Dime, and Burger Shoppe
Quenching an Ecofriendly Thirst [NYM]