Our New Guide, and How to Use It


edible_iconFor over a decade, we’ve chronicled how the city eats and drinks. Now, with our newish and ever-evolving website, we’re making it easier to show you where to eat, drink and shop, too.

Last week, we quietly launched our much improved guide across our four titles including Edible Brooklyn, Edible Long Islandand Edible East EndWith it, we’re delighted to offer you new features on the guide homepage like:

  • Our featured guide listing of the week. Our editors will update this listing every Thursday. It’s also featured in our weekly newsletter, which you can sign up for in the sidebar.
  • A rotating roundup of markets, shops and other curated listings. We’ve debuted our guide with a list of farmers markets that are currently open and will update this list—think oyster bars, dumpling shops or garden stores—every Thursday.
  • Listings from our current issue. We shine a light on these spots for a reason and hope to make it easier for you to experience them, too.
  • The ability to save to your own Google Maps. Got a Google account? Signed in? Don’t want to forget a place that we feature? Then hover over the map listing and click “save to Google Maps.” You’ll have it in your Google Maps app next time you’re looking for a bar in Williamsburg, or something like that.
The “save to Google Maps” feature allows you to save your listings to your personal Google account. This map is just a screenshot—see how it works here.

Of course there are still bugs to work out, like whittling down our categories, buffing up listings for some neighborhoods and removing closed venues (R.I.P. Do or Dine). We hope to do all of these things in the coming weeks while serving you curated neighborhood itineraries, improved “near me” search functions and more. We’re eager to share these features with you as soon as their ready.

Without further ado though, we’re proud to share this first version. We couldn’t have done it without the talented folks at Bourn Creative and thank them kindly (Onward, upward!). We hope you’ll use it, love it and share any feedback by leaving a comment, tweeting at us or sending an email to info@ediblemanhattan.com.

Here are a few of our favorite and recent guide additions to get you started:



To get to dinnertable, you walk through Garret East’s bar to a subtle door in back and ring a bell. The space you enter is incredibly intimate and inviting, just 20 seats and a handsome open kitchen. The food is quite exceptional, from the simply dressed chrysanthemum salad to the kicky cocktails to the plush lasagna I wanted to take a nap inside (don’t judge). There wasn’t a single disappointment, from the short rib tartare to the potato and Pecorino dumplings. —Jesse Hirsch

Back Label Wines


Do you want to drink like a master sommelier? Head to Back Label Wine Merchants, the newest venture of Patrick Watson and his partner, Michele Pravda (Smith and Vine). It’s a laid-back space—no snobbery—where they’ll answer all your dumdum wine questions with aplomb. And if you’re already a pro, their top-shelf selection is sure to include something cool for your collection. Bonus: Check out their excellent cheese shop, Stinky, right next door. —Jesse Hirsch

Lula Bagel


Lula’s the first New York establishment where I’ve become a regular. There are practical reasons—like its proximity to my apartment and $1 eight-ounce drip coffee—but there are also reasons that make me go out of my way. The corner store stocks Balthazar bread, White Mustache yogurt, Kos Kaffe coffee beans and $1.25 chocolate rugelach (I would know) among other vices. The one-room shop also uses countertop toaster ovens and panini irons to assemble classic bagel combos, sandwiches and made-from-scratch soups. Weekend mornings are predictably packed, but the line moves fast and the food, curbed dogs and sidewalk benches make it well worth the wait. —Ariel Lauren Wilson

Toad Style


Put simply, I am obsessed with Toad Style. Vegan cuisine has come a long way from tofu buffalo wings and weird, inedible “cheeze,” and everything good about that evolution is embodied on the menu at Toad Style. They retain the punk vibe of an older era (maybe you remember Williamsburg’s Foodswings, now a wine bar), while putting out food that is thoughtful, all made in-house, and extremely comforting and delicious. From eggplant parm to BBQ jackfruit to a bánh mì featuring coconut-crusted king oyster mushrooms, it’s a hole in the wall that I hope is here to stay (and not, you know, become a wine bar). —Alicia Kennedy

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