In the book The Big Oyster, Mark Kurlansky writes “before the 20th century, when people thought of New York, they thought of oysters.” Though that sentiment along with New York’s oyster population has diminished over the past two centuries with the city’s drastic growth, oysters are currently making a strong comeback in Mahattan via the Oyster Restoration Research Project. Continue reading
Time has a way of sneaking up on us. And before you know it the holidays will be here and you’ll be darting around town (or the internet) buying gifts for friends and loved ones at the last minute. Continue reading
Move over Maine lobsters. An even more revered, more sought after New England shellfish has stolen the culinary spotlight for a few fleeting months. Fresh-caught Nantucket Bay scallops – arguably the best and most coveted seafood in America – are now arriving at select restaurants and seafood shops throughout the country, and they won’t be here for long. Continue reading
While the space inside this East Village eatery may be small, Upstate offers one of the largest assortments of east and west coast oysters available in NYC. From the Long Island Sound to the Puget Sound, Upstate’s friendly and knowledgeable staff will be happy to guide you through their vast medley of shelled delicacies. Whether you prefer briny, coppery, milky, or floral – or haven’t the faintest idea what any of that means – they’ll help you mix and match over 20 oyster varieties with their similarly impressive selection of craft beers. Come during Happy Hour, and $12 will get you a pint and six oysters. And if that’s not enough to entice you, Shane Covey, Upstate’s genial and gracious owner, will swing by at the end of your meal and give you a piece of whiskey cake made by his wife.
95 1st Ave
New York, NY 10003
The secret that used to be Nantucket has long been out. Each summer, the island receives an increasing influx of tourists in the months between Memorial Day and Labor Day who come to experience this unique place. Outside that time period, though, Nantucket is a much different world. In fact, a long weekend in mid-May may be the perfect time to experience the real Nantucket.
The Story Behind the Annual Boat Race Between Hyannis and Nantucket
In 1972, a friendly conversation among friends at Baxter’s Boathouse in Hyannis, MA escalated to a challenge to see who could sail their boat to Nantucket the fastest over Memorial Day weekend. This was the inception of Figawi Race Weekend, a Nantucket and Cape Cod tradition that has grown considerably in popularity since it’s informal start in 1972 thanks to names like Kennedy and Koch joining the competition in the 80s and beyond.
Nantucket is believed to mean “far away island” in the language of the Wampanoag Native Americans and that is just what it is to most – a unique and beautiful vacation destination. While the island is, indeed, revered for it’s breathtaking beach vistas and rich American history, Nantucket is also home to a number of notable eateries and bars. Continue reading
The Bay Area’s award-winning Cavallo Point is a A LEED gold-certified lodge with a lot to offer it’s guest—aside from it’s stunning views of San Francisco and Golden Gate Bridge. Continue reading
The nautical theme is all the rage again this season and now you can master the look in a legitimate way. Ella Vickers, Second Wind Sails and Sea Bags are all making stylish tote bags from recycled and reclaimed sails. Continue reading
Whether they’re blue claw crabs off the shores of Long Island or Dungeness crabs from the West Coast, crabs are a delicious and excellent food for summer. While restaurants ship these tasty crustaceans in from a variety of locales, the best crabs are (arguably) from Maryland. Continue reading
“Rustic barn” and “Chinese food” may not be two things you’d normally put together, but at Red Farm, creative Chinese fare combines with country barn-like interior design to create a unique and cozy dining experience. Newly opened in the lower West Village, owners Joe Ng and Ed Schoenfeldin have incorporated the “farm-to-table” trend into their cuisine as well. Continue reading