The restaurant takes over the former home of neighborhood Caribbean hangout Glady’s. 229 Avenue B, near East 14th Street, 750 Avenue of the Americas, at 25th Street, and 362 Eighth Avenue, at 28th StreetĬrown Heights: Both the chef and owner of Arden are alums of the Mermaid Inn, the team tells Eater, and so count on crowd-pleasing seafood dishes like fried skate and oysters topped with gochujang, bacon, and crumbled Ritz crackers. Everytable has opened three Manhattan locations this month and plans to expand with several more: Locations in Harlem, the Financial District, and Flatbush are to come.
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401 West 24th Street, at Ninth AvenueĬhelsea and East Village: This new fast-causal prepared foods chain operates with a sliding-scale model of pricing determined by “the median household income in a particular ZIP code,” per the New York Times. 1111 Fulton Street, near Claver PlaceĬhelsea: Maison Kintaro is a new Japanese comfort food spot, according to the restaurant’s Instagram bio. The sizable menu includes white yam fufu, fish pepper soup, and lamb and steak suya. If there’s an opening in your neighborhood that we’ve missed, let us know at experts consider dining out to be a high-risk activity for the unvaccinated it may pose a risk for the vaccinated, especially in areas with substantial COVID transmission.īed-Stuy: Nigerian favorite Buka ended its 13-year run in Clinton Hill this spring, only to reopen at this new address a few blocks over. Here’s a roundup of the restaurants and bars that opened in May. Since March 16, 2020, when the state first temporarily closed indoor dining, hundreds of new restaurants have opened, including a Champagne bar tucked inside of a party store, an Elmhurst Thai spot, and a new spot from the Wayla and Kimika team.
It may be a little messy, but it's worth the effort.More than two years into the coronavirus pandemic, restaurants across the city continue to open their doors, sometimes because their concepts could be adapted to the new normal, but more often because their owners saw no other choice but to forge ahead.
So go to town on a dish of red-red, which is made of red palm oil, black-eyed peas and red pepper.
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The tables are equipped with liquid soap and handy finger bowls, full of water for rinsing one's hands. Delicious (and anything but calorie-free) are Buka's sweet potato fries, yam chips and spicy, fried plantains.Ī Ghanaian specialty, kelewele - diced fried plantain seasoned with fresh ginger, pepper and spices - is also an irresistible but high-calorie dish.Īt Buka, eating is fun and, traditionally, is done with one's hands (actually, only with the right hand in Ghana, as is customary to be polite). The same cannot be said for the accompanying side orders, however. Accompaniments include rice, attieke (a cassava-based steamed staple that is Ivory Coast's answer to couscous), eba ( gari, steamed dried cassava grains, Nigerian-style), pounded yam, or an onion and tomato mixture - either raw or sauteed.įor the health conscious, Buka can prepare oil-free meals on request try the fetri detsi (okra soup) for a tasty meal with fewer calories. You could also choose a grilled dish - chicken, guinea fowl, tilapia or beef kebab. For the more adventurous diner, snails, goat meat and cow's feet are available. Options include guinea fowl, chicken, stockfish or seafood. So, whether you select groundnut (peanut) soup, light soup (pepper soup), egusi (watermelon seed) or spinach stew, it's the additions to the dishes you choose that make all the difference. Ghanaian, Nigerian and Ivorian staples - soups and stews - are all given a special touch. Selormey describes the food fare at Buka as "fine African cuisine." She's quite right: Her restaurant serves up a delicious range of West African culinary treats. The dining area is a large, covered verandah featuring rattan latticework, swept-up billowing drapes, hanging potted plants and ceiling fans. A gracious woman with an artistic flair, Selormey also has stylish tastes in food and decor.Īiry, spacious and comfortable, Buka is housed on the upper level of a converted house. Buka doesn't offer sea views, but diners can feel the breeze from the nearby ocean wafting through the restaurant's open-air setting.Īudrey Selormey runs this new-look "chop-bar" - slang for a basic, local eatery. That's just what you'll find at Buka Restaurant in Accra, Ghana's capital city.Īccra is located on the curve of the Atlantic Ocean along the Gulf of Guinea. There's nothing like a friendly, welcoming smile from a restaurant proprietor to put you in a good mood ahead of a good meal. Here, she enjoys a meal from the restaurant in her office.
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