It’s official, we need to get to Brooklyn more often. I can’t believe we’ve been sleepin’ on Marlow. I knew it was on the second I laid eyes on this place, before I’d consumed any food or drink. Marlow my friend, you had me at hello. It’s friendly and inviting; a funky oyster bar relatively small in size but big on personality. A fitting selection of funk, soul and electro sets the mood. As I look around, soak in the positive vibe and notice all the quirky antiques and liquor bottles lining the walls, it feels like a nice hybrid between San Francisco and NY. The employees are just as much Bedford Ave as they are Mission district and look like the kind of group who’d be a good time to kick it with. Even if the food wasn’t good, I’d happily come back to hang here. The fact that the food is great is an added bonus. If your approach to life is the same as ours – work hard, play hard, relax hard – then you’ll appreciate what Marlow brings to the table. Discovering places like this is what the Infatuation is all about. Before my wedding, I’m bringing my wedding party here for whisky and oysters.
Raoul’s is the shit. That’s really the only proper way to put it. If you can’t have a good time here, you probably can’t have a good time anywhere. This boisterous French bistro has been a Soho institution since the 70’s. It’s that awesome NYC restaurant depicted in your favorite Woody Allen flick, one that probably doesn’t exist in real life. Except it does and in reality it’s just as cool. Raoul’s is useful for a variety of different reasons. Having dinner with friends from out of town? They will feel the upbeat, lively vibe at Raoul’s. Double date with your favorite party couple who like to un-tuck, throw a couple back and grub hard? This is the place. Just be prepared to drop dollars. On the prowl after work with your favorite wing-man/wing-woman? There’s all kinds of good action here and a nice variety to choose from; a classy crowd of spunky ladies and well put together dudes. If you want to be all up in the mix, make sure to request a table in the front of the restaurant. For a more subdued good time, the back atrium through the kitchen is where it’s at. Time to talk food.
You know how you can just tell that some restaurants are money without even eating there? Cabrito is a prime example. Any place with a big-ass pink goat hanging above a space that’s consistently slammed with people enjoying themselves is most likely awesome. Another telling sign? Their smart and effective use of the internet. In today’s world, it remains pretty shocking to us how few restaurants have embraced the internet and social media properly. For the same reasons bands are using their websites, Twitter and Facebook to connect with fans and potential customers, so should the restaurant biz. Your people are out there; it’s simple to get them. Not only does Cabrito have an impressive website with info, press clippings, happy hour details, online delivery capabilities and so on, but both the restaurant’s Twitter and the chef’s Twitter are informative and quite entertaining.
After a recent group dinner here, our initial good feelings were confirmed. Cabrito’s food is top notch and is some of the better Mexican available downtown. They’re famous for their goat, but don’t let that scare you. We passed on goat completely, and still had a successful feast. When it comes to margaritas, they don’t mess around. They’re constantly having happy hour specials (follow their Twitter to cash in on their impromptu drink specials), and even when the drinks are full price, they’re stiff and worth every penny. Added bonus in the form of two flat screens at the bar and NFL Sunday Ticket for those like myself looking for a good Sunday alternative to generally shitty sports bars this city has to offer.
I don’t believe that Spitzer’s, a self proclaimed “Gastro Pub” (see The Spotted Pig), is in any way associated with our recently disgraced governor, though it would not surprise me to run into him drinking one of their forty hand crafted beers gearing up for an evening of chasing under-age women around the Lower East Side. This establishment, by the way, has a strict ID policy, so be prepared to get carded and have your hand stamped before you sit down. Once you get past that and the ridiculously wide bench seats that require a gymnastics routine to get in and out of … you are in for a treat. This is some of the best “bar food” in the city. The menu at Spitzer’s is a masterful example of taking the basics and turning them into truly special, one-of-a-kind signatures. Do not miss the short rib burger or the serrano chicken sandwich – number one on my list of New York’s best chicken sandwiches.
Mercat was one of the first to pounce on NoHo’s recent transformation to another one of Manhattan’s “it” neighborhoods. It’s an intriguing situation for reasons including their prime real estate, bustling bar scene, and festive atmosphere. Their selection of exclusively Spanish wines is just as attractive as the pretty people drinking them. Shocker special – the food is good too. With so much focus on the space, you might assume the food would get overlooked. Thankfully, that’s not the case. These relatively pricey “small” plates are worth every penny. Their tapas are nicely sized, so be careful not to over-order. We prefer Mercat for drinks and small plates (either at the bar or in the downstairs tapas lounge) as opposed to a full sit down dinner.
Youthful, Catalan-born owner Jamie Reixach killed it with the decor. The twenty grand he dropped on old Spanish newspapers to line the walls was a damn good spend. There’s a nice contrast between the exposed brick and white subway tiles. The open kitchen, high ceilings, well laid out tables and spacious bar all contribute to a nicely flowing restaurant. Mercat’s balance between SoHo chic and Meatpacking euro make for some seriously entertaining people watching. You won’t catch the Infatuation hanging out here on a regular basis, but every once in a while it’s fun to kick back, drink in hand, and watch the ridiculous action unfold around you.
Giveaway: Dinner On Us
