Tito King’s Kitchen at Jimmy’s No. 43
43 East 7th Street (between 2nd and 3rd Ave)
Not only are we glad our dear Jimmy Carbone was able to reopen Jimmy’s No. 43 following the East Village gas explosion, but they’ve got an exciting kitchen collaboration with Chef King Phojanakong of Kuma Inn and Umi Nom: Tito King’s Kitchen at Jimmy’s No. 43! The restaurant will serve sophisticated yet approachable Thai and Filipino street food; Chef King is currently serving the full menu 7-days-a-week at Jimmy’s No. 43!
Tito King’s Kitchen at Jimmy’s No. 43 will be open for business seven nights a week, with a delicious and indulgent menu that includes:
Pork Belly Adobo Tacos with Thai Chili Lime Sauce
Adobo Chicken Wings (slow braised then fried to order; the meat melts off the bone)
Halo Halo Fries with Dried Bonito Flakes
A special order (for group dinners of 8 or more) “Lechon” whole roast pig (e-mail in advance to reserve!) – we’ll have a la carte ($25/pp)
While Jimmy’s No. 43 known as a go-to spot for craft beer and cider, we also now have full liquor license and a great new selection of local whiskey, gin and bourbon cocktails, which pair beautifully with Chef King’s Thai and Filipino dishes. Must haves include the Tequila Paloma, Lemongrass Gin & Tonic, and Vodka Calamansi. Jimmy and Chef King met more than a decade ago as volunteers at Days of Tastes and have worked together on Pig Island, New York’s favorite porcine festival. On the inspiration behind launching a permanent home for Tito King’s Kitchen at Jimmy’s No. 43, King puts it succinctly: “Jimmy is a big fan of my food, and I’m a big fan of his bar.”
7 Cornelia Street (Between Bleecker Street & West 4th Street)
Chomp Chomp is the latest restaurant by Simpson Wong (widely acclaimed for his approach to Pan-Asian and South East Asian cuisine in NYC) which just opened this month and features Singaporean inspired hawker food. It is also named in homage of a legendary restaurant in Singapore. We were invited to join Simpson Wong for a great “makan” (makan in Malay means to eat) session and sample Singaporean-inspired hawker food and craft cocktails at his latest West Village restaurant.
Hah Zheung Gai - Shrimp paste chicken wings, Chinese celery, crispy garlic, chili
Popiah- Singaporean summer rolls with shrimp, jicama and snow pea
Fried Hokkien Mee - Stir fried noodles with seafood and Yu choy in shrimp stock
Lamb Rendang - Slow cooked lamb shank in spices, herbs croquet, pickles
359 East 68th Street (northwest corner of 68th Street and 1st Avenue)
What is a bakery that always feels familiar, yet is constantly ready to surprise and delight? It is Padoca, a new, creative bakery opening on the Upper East Side in New York City. Owner Marina Halpern (of Gail’s, London; The Dutch; The Mark, NYC) is excited to have her own place where nostalgia meets artistry. The name “Padoca” is a friendly nickname for a bakery in Brazil, Marina’s native country, where old school bakeries are found on neighborhood corners and exist for the community, feeling like an extension of home. Padoca aims to be that original, yet familial neighborhood bakery in Manhattan.
Padoca’s products mix indulgences with lighter, fun and unique bites. Pastry Chef Rachel Binder (Maialino; Tabla; Savoy, NYC) creates traditional, favorite treats with unexpected twists, from Black and White Brownie, a spin on the traditional cookie; to signature Pao de Queijo (pictured above), aka “PDQ”, gluten-free, cheese bread; soft and perfect for any time of day. And an array of savory products for snacking or for a quick and nutritious breakfast or lunch!