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Listen to Jhay Cortez’s New Song “ENTERRAUW”

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Jhay Cortez has shared a new song called “ENTERRAUW.” The 7-minute track is squarely aimed at Puerto Rican crooner Rauw Alejandro, with whom Cortez has traded lyrical barbs since their joint appearance on the remix of Ankhal’s “Sí Pepe.” Listen to “ENTERRAUW” below.

“Tu dices respeta a las mujeres pero apoyas a el abusador de Chris Brown,” Cortez sings on “ENTERRAUW,” referencing a recent tweet from Alejandro. The Vice Versa singer appeared to be responding to a Cortez lyric from the “Sí Pepe” remix, which opaquely references Alejandro’s girlfriend, the Spanish singer Rosalía. 

In September Cortez released his second album Timelezz, which features Skrillex, Buscabulla, and Anuel AA. He dropped his debut LP Famouz in 2019.

Read about Jhay Cortez and Myke Towers’ “Los Bo” in “The 10 Best Songs by Latinx Artists in 2021 (So Far)” on the Pitch.

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FIRST TIME HEARING | Teena Marie – Dear Lover | REACTION

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Song suggestions 40$ A song
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*Copyright Disclaimer Under Section 107 of the Copyright Act 1976, allowance is made for “fair use” for purposes such as criticism, comment, news reporting, teaching, scholarship, and research. Fair use is a use permitted by copyright statute that might otherwise be infringing. Non-profit, educational or personal use tips the balance in favor of fair use. No copyright infringement intended. ALL RIGHTS BELONG TO THEIR RESPECTIVE OWNERS*

Ivan "Melon" Lewis – Travesías (Una parte de mí )

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Travesías, una parte de mí.

La historia de cómo empecé a tocar el piano desde pequeño, hasta el día de hoy. Un material sobre la música cubana, los retos que enfrenta un artista y Cuba.

Gracias:
@bambu05
Lucía González
Yadam Gonález
Javier Monteverde de Mesa
Mariana Gyalui
Nuria Becerra Aller

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LIKE JULY FOREVER | Summer Megamix 2017 (Instrumental by Blanter Co)

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Tracklist:
Ariana Grande ft. Future – Everyday
Katy Perry ft. Migos – Bon Appetit
Kygo & Ellie Goulding – First Time
Lady Gaga – The Cure
Lana Del Rey ft. The Weekend – Lust For Life
Sofia Carsson ft. Alan Walker – Back To Beautiful
Stargate ft. P!nk & Sia – Waterfall

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Squid Game HoneyComb Candy Recipe | Trending Netflix Sugar Honeycombs #shorts

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Let’s try viral Squid Game Series Candy. This is a Honey Comb Candy which is shown in the Squid Game series. In this netflix movie the participants try to remove the shape from the middle without breaking it.

Ingredients to make Honeycomb Candy
Sugar – 1 tbsp
Baking Soda – 1/4 tsp

Method to make Honeycomb Dalgona Candy
1. Caramelize the sugar till it gets melted and changes its color.
2. Add Baking Soda into it and mix till it gets bubble up.
3. Pour the mixture to a butter paper and wait for 5 seconds and press it down to make it flat.
4. Press it with any cookie cutter to give the design in the middle.

Products used in this video ( or similar ):

#squidgamecandy #honeycombcandy #dalgonacandy

Home Inspector Joe: New HGTV Series Reveals Home Inspection Secrets and Solutions (Watch) – canceled + renewed TV shows

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Home Inspector Joe TV Show on HGTV: canceled or renewed?

Home Inspector Joe is coming soon to HGTV. The new series will show viewers home inspection secrets and solutions from Joe Mazza. The series arrives in January.

HGTV revealed more about the upcoming series in a press release.

“With 20 years in the New York City construction business, a sixth sense for safety and a family of his own to protect, licensed home inspector Joe Mazza is driven to keep his clients from buying risky, unsafe properties in the new HGTV series Home Inspector Joe. Premiering on Wednesday, January 19, at 9 p.m. ET/PT, the series will feature Joe, his go-to designer Noel Gatts and his home-buying clients as they tour properties they love. Buyers around the country need every edge they can get in today’s red hot seller’s market and in every episode of Home Inspector Joe, Mazza will reveal the secrets, checklists and solutions that can help.

“Joe is the fearless superhero we all want when we’re buying a house,” said Jane Latman, president, HGTV & Streaming Home Content, Discovery, Inc. “It’s easy to fall in love with a home’s potential, but with his signature humor and heart, Joe makes sure his clients’ eyes are wide open as they look to create their dream home.”

Clients who want peace of mind and reliable, worry-free homes that are gorgeous inside and out, count on Joe. In the series opener, he will help buyers Matt and Giovanna by inspecting two potential properties to suss out hidden problems that require immediate attention. Once critical repairs are made, Noel will open up the home’s layout to create a spacious, budget-friendly kitchen and dining area that’s perfect for entertaining. Throughout the series, Joe’s keen eye for safety hazards will identify issues from leaky chimneys and fireplaces to musty odors and mold.

“I treat every home like my own family will live there,” said Joe. “My clients are going to know more about the house than the people who are selling it. I will leave no stone unturned. I’m not a typical inspector.”

Check out a preview for Home Inspector Joe below.

What do you think? Are you planning to check out Home Inspector Joe on HGTV?

Maya Erskine and Anna Konkle on PEN15 and Winning the Popularity Game

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Maya Erskine and Anna Konkle have earned a reputation for mining the collective trauma of middle school. Over two seasons of their cringe comedy PEN15, the pair conjure a vision of early aughts adolescence that feels, as Erskine has put it in the past, like an “interminable hell.” But somehow, it’s also cathartic and sweet and deeply, wonderfully, horribly, heartrendingly funny—enough so that it received an Emmy nomination for Outstanding Comedy Series earlier this year. Konkle and Erskine first met in an experimental-theater workshop while studying abroad in Amsterdam, and have remained close friends ever since. Their bond endured the rest of their undergraduate years at NYU, a bicoastal stint when Konkle attempted to leave the entertainment world for good, and even their first creative collaboration—a Kickstarter-funded Web series called MANA—during which Konkle took up residence on Erskine’s couch. (That’s how they met Sam Zvibleman, a writer and director on PEN15 and the inspiration behind the show’s “Sam” character.) They also, unexpectedly, became mothers mere months apart, during a worldwide pandemic no less, earlier this year.

Today, the pair have a steady stream of new projects on the horizon: among other things, Erskine will appear in the upcoming Obi-Wan Kenobi series on Disney Plus, and Konkle is completing a memoir. Sadly for the avid fans of PEN15, this likely means the show’s current season, now streaming on Hulu (called 2B), will likely be the last. During a recent stay at the Standard Hotel, the two shared a meal and chatted about middle school, the ups and downs of the popularity game, and—head-trip warning for everyone who thinks of the 34-year-olds as forever 13—what it’s like to become a mother. —EVELINE CHAO

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MAYA ERSKINE: Okay, so going right for it—

ANNA KONKLE: Do it.

ERSKINE: How old were you when you first masturbated? And what did you think when you heard of girls doing it, when we were 13?

KONKLE: I never heard of girls doing it. Ne-ver.

ERSKINE: At that age? Wow.

KONKLE: I think it has to do with the community we moved to outside of Boston that was predominantly Catholic. Sex was not talked about. I mean, guys would joke about jerking off, but the idea that girls were masturbating never crossed my mind.

ERSKINE: So you didn’t even know it was a possibility that you could get pleasure from yourself?

KONKLE: I guess not. Actually, when I was in seventh grade, that’s when the “Icebox” rumor started, that I had masturbated with an ice cube. And really, in fifth or fourth grade, I played Truth or Dare and dared someone to put an ice cube in their underpants. And I was like, “I’ll do it,” which is really weird and who I was and am—

ERSKINE: I can so see that moment.

KONKLE: I know. I thought it was funny. But I never in my wildest dreams thought it was sexual or could be construed as something sexual because I was so not connected to that side of myself yet.

ERSKINE: Right.

KONKLE: So when it surfaced in this way in seventh grade, that was mortifying because not only was it not true, but I wasn’t there yet. And the way that people perceived me going into high school, to be sexually somewhere I was not—I got a lot of attention for that, good and bad. Good as in, I liked getting attention from the older guys.

ERSKINE: Yeah.

KONKLE: But it was also sexualizing me when I wasn’t ready. And I think that experience caused me to even vilify masturbating as a girl and woman more than I would’ve naturally, because I was so ostracized by my fellow girls about it. They hated me. There were signs put up about me that said “slut” with my picture and shit like that.

ERSKINE: It’s crazy.

KONKLE: But I also remember getting so many IMs even before the Icebox, from guys asking if I masturbated. Anyway, I didn’t masturbate until, I want to say like, 24. I had already had sex before—

ERSKINE: That experience made you want to run away from it.

KONKLE: I think so. I know there was something about my own sexuality that I put bottom of the list. All I cared about was the person I was being sexual with feeling pleasure. It wasn’t about myself until a long time later. And I didn’t realize that I was repressing that.

ERSKINE: It’s so funny because even though I did do that, originally, I also didn’t give myself pleasure in my experiences with men. It was all about servicing the man and I didn’t know how to connect the two.

KONKLE: How old were you and did you hear about it before you did it?

ERSKINE: I think I discovered it organically. It was an urge that I felt strongly.

KONKLE: I’m jealous of that.

ERSKINE: It didn’t feel great though. I felt a lot of shame for so long.

KONKLE: I know, that’s our patriarchal society.

ERSKINE: I felt like a monster.

 

KONKLE: I’m so sorry that you went through that. But just discovering the physical urge naturally, I’m sad that I didn’t get that feeling.

ERSKINE: But you felt hints of it. Like as you watched Saved by the Bell, you would get a tingle—

KONKLE: Yes, you know everything.

ERSKINE: What is Scituate like? Be brutally honest—like if I went to your school in seventh grade. I find it fascinating that we grew up in such different places.

KONKLE: My school was predominantly white. Very Catholic, very preppy and WASPy. There were outliers, of course. I was relatively included at first in elementary school, and then very much ostracized. And then I figured out how to play the game, I think. There is a part of Scituate that was homophobic, and could be racist; unfortunately I saw that in our school. It’s interesting because the “Shadow” episode that we did, with fetishizing Ume: I think I saw that happen in our school. So I think you would’ve experienced racism.

ERSKINE: Blatant, not microaggressions?

KONKLE: I might be naive, but I think it would’ve been microaggressions. Obviously this is horrible, but I think you would’ve been both revered and fetishized.

ERSKINE: Remember how I looked, just want to spark your memory—

KONKLE: [Laughs] I don’t know. If you’re alluding to nobody liking you, I think in my school, you would’ve been sexualized in a way that is in our show.

ERSKINE: There were moments at my school similar to that actually. In my yearbook, being called Lucy Liu, like, “Give me those $5 hand-jobs.” And that was attention from a seventh-grader that was cool, so I thought, “Great, he’s kind of sexualizing me, so maybe I’m kind of hot.” Which is … yeah. But he did it as a joke, to be like, “You’re nothing even close.”

KONKLE: What do you mean?

ERSKINE: I mean, I was called ugly bitch by his friend, so—

KONKLE: Ugh, I could kill him.

ERSKINE: I think he’s an actor now.

KONKLE: I do think we would’ve been best friends in middle school though.

ERSKINE: I think so too.

KONKLE: Maybe I’m naive, but I think I would’ve recognized racism and been ride or die for you and would’ve spoken out.

ERSKINE: I think you were able to straddle this line of fitting in while still having your unique sense of self there. I’m curious about your sense of humor growing up in that town. When did you know you were funny?

KONKLE: I never thought of myself as funny. But I think it was part of my survival mechanism from when I was very, very young. My dad was very funny. My mom’s funny in a different way, unintentionally. Which I also have. People will laugh and I’m like, “What’s the joke?”

 

ERSKINE: But then we’re all dying laughing around you because you’re being hilarious.

KONKLE: I have a weird part of myself that doesn’t totally pick up on what’s happening or what’s funny. Or I’ll be on a different page when everyone’s talking about something—

ERSKINE: That’s what makes you so lovable. But there’s also a side of you that is intentionally funny, and it’s irreverent funny.

KONKLE: Everyone would say that about you. But I don’t think a lot of people would meet me and say that I’m funny.

ERSKINE: No, you’re quirky. Quirky funny.

KONKLE: Quirky funny, there you go.

ERSKINE: Because you also let it come out. I’m thinking of when we [first met] in Amsterdam. You were very goofy funny, and outgoing and not afraid. And I was inspired by that because I was scared to make any joke or do anything that might fail. But you don’t have that fear.

KONKLE: You’re right. We’ve talked about this, I grew up as an only child, so I had to put myself out there. I went on a cruise, and had to introduce myself to people or else I’d be alone. I’m just used to things failing and people not getting me.

ERSKINE: That’s why you’re so funny, because you will throw any idea that comes to you out there. And out of 20, there’s one that no one in their goddamn right mind would ever come up with, and it’s the most genius idea.

KONKLE: That’s so cuckoo. I think I’m just really used to being misunderstood and … I think I have some learning differences, probably? You’re laughing because it’s true.

ERSKINE: I’m laughing because it was so genuine and emotional for a moment. And then you’re like, “I have some learning differences.” It’s just a very funny way to put it.

KONKLE: I do because I would break story and everyone would be like, “We have no idea what the board says.”

ERSKINE: It’s like A Beautiful Mind.

KONKLE: I’ve always had trouble learning the way other people did. There was suffering there, but also stuff that I learned to embrace and appreciate. I think we’re both very visual. I’ll just see six scenes in my head really quickly, and have to get it out—

ERSKINE: Which is why you write so fast.

KONKLE: You’re the same way. You have a certain visual thing I’ve not seen replicated. First of all, you are a genius writer—

ERSKINE: We’re not going to go into compliments. But I appreciate that.

KONKLE: I mean, you set a very high bar, don’t you think?

ERSKINE: You’re asking me, do I know if I set a high bar? I can’t think of myself that way.

KONKLE: Maybe it’s because you traveled so much when you were young, but every part of you is set at such a crazy high bar. And you raised the bar for PEN15, in a way that I’m so grateful for, because I’ve learned so much from you. You had more experience in filmmaking also, and your brother’s this amazing editor, and your dad is a very high-level musician, and your mom… you’re all very down-to-earth, kind, loving, funny, smart, but the bar is fucking high.

ERSKINE: Wow. It’s so nice of you to say. It sparks a memory of being in theater, actually, and never feeling like we killed it. And kind of applying that to everything I did, sometimes to a negative degree. It’s not that I can’t be fulfilled, but it’s never like, “It’s great and it’s the best.” I have to keep trying to make it better and go further.

KONKLE: Why do you think you have that instinct?

ERSKINE: Because I think if it ever felt like, “Great, I did it. That was amazing,” I would stop.

KONKLE: There’s a humility in everything.

ERSKINE: Yeah, from my mom’s background. Japanese culture is definitely about underplaying everything, being modest about your accomplishments. So that’s an aspect of it.

KONKLE: You are very self-deprecating, I have to say. You’re not one to just take a compliment.

ERSKINE: But I’ve learned how recently.

KONKLE: You’re much better now. It’s a very endearing quality, but I also think it’s great when you’re like, “Yes!”

ERSKINE: What’s interesting is that sometimes I have an insane amount of confidence and then the next day, it’s like crippling insecurity about the very same thing.

KONKLE: You are definitely an interesting dichotomy of those two things. Like, the questioning—

ERSKINE: The questioning = is part of my process. I remember talking to a therapist and being like, “I have to stop being insecure.” And she’s like, “Well maybe you doubting the things you’re doing every day is what creates the thing.” I don’t want that to always be the case.

KONKLE: As long as it’s not torturing yourself, right?

ERSKINE: Right. I would like to experience the, “Wow that was great.” But it’s more fun to experience, “Wow that felt great.” Trying to focus on that as opposed to, was I good or not.

KONKLE: I aspire to that too. But it’s not easy. I think that’s the way we line up also.

ERSKINE: The fact that Scituate is a fisherman’s village on the East Coast feels so exotic to me. I know there are downsides to having a small community where everyone knows everything about each other, but I grew up in L.A., so it was kind of vast. At one point I was going to move to the East Coast during middle school, and then it fell through.

KONKLE: I bet if you had, you’d like it. Or maybe it would’ve been the mixed bag that most people’s middle school experience is. I felt more comfortable in Vermont, so it was a culture shock, because I was used to a bunch of hippies and we were Unitarian and there was a lack of diversity there. Vermont does not have a lot of diversity, but—

ERSKINE: Well, even though I was in a big city, the school I went to had a lack of diversity…This shrimp…

KONKLE: You don’t like it?

ERSKINE: No, I can taste, like, that tap water—

KONKLE: Oh no, that’s not good. Don’t eat that.

ERSKINE: No. But this French onion soup is so good.

KONKLE: You’re right, it tastes like tap water. I weirdly like it, but I don’t know what’s wrong with me.

ERSKINE: Is it okay?

KONKLE: I think it’s fine. What age were you when you were the least popular? And were you aware when it happened?

ERSKINE: Seventh grade. That was where the shift happened.

KONKLE: Because you were cool before that.

ERSKINE: I wasn’t cool, but I was with the cool girls.

KONKLE: So you were a version of cool. You have to own that. If you hung out with the cool people, you were a version of cool.

ERSKINE: Well it was a small school and we all were there since kindergarten. So I got along with a lot of people. And in sixth grade I clung very tightly to these girls and I was getting pushed away slowly, and I could not face that reality. So seventh grade felt like my most miserable, lowest point. I don’t know if other people saw me as unhappy. I hid it.

KONKLE: Right. As we do.

ERSKINE: Kindergarten was probably my peak. I’m not kidding.

KONKLE: That’s hilarious. I love that.

ERSKINE: In elementary school, I was a wildcat. I was so confident. I had not a care in the world. But middle school is where it started to change. I would raise my hand and get made fun of for what I was asking, or little things like that.

KONKLE: Fuck middle school. Brutal.

ERSKINE: And then tenth grade, I switched schools, and it was way more diverse and bigger, so it wasn’t as stifling. So I had a rebirth. I know your most unpopular year was fourth or fifth grade. When was your peak?

KONKLE: Maybe senior year. Because you’re also the oldest. There was a culture in my school [where] the older girls bullied and threatened the younger girls. I remember how wrong it felt when I was a freshman. It was such a trope: The people that were bullied as freshmen were bullying the freshmen as seniors. That blew my mind.

ERSKINE: Why repeat the pattern?

KONKLE: I feel like people need to know about pumping. When you were directing the Yuki episode in our last season, you were breastfeeding when you came to set. Because I knew nothing about pumping, all those logistics.

ERSKINE: Not just that, the many rules about breast milk. How to store it, how long it lasts if the baby’s lips have touched the bottle… Also, I don’t listen to the rules about how long it can stay fresh in the fridge before you freeze it. I have sometimes left breast milk in the fridge for six days.

KONKLE: Really?

ERSKINE: Should I not?

KONKLE: I don’t fucking know.

ERSKINE: A doula would tell us about this, but I don’t know.

KONKLE: I had no idea you have to pump every three hours. And trying to work while you do that? I just started pumping in front of all the men in the room all the time.

ERSKINE: Yeah, same.

KONKLE: I was like, “Look away, or not.”

ERSKINE: If we were in another country, we would probably get paid maternity leave. Here it’s like, “I don’t want to hear about your period. I don’t want to hear about your baby pain.” I’m like, if men were bleeding from their buttholes once a month, for a week—

KONKLE: Oh, billboards everywhere.

ERSKINE: There’d be a national holiday every week for the, fucking, butthole bleeds.

KONKLE: And somehow the bleeding would be, like, marketed into the hottest thing that’s ever happened.

ERSKINE: There’d be blood everywhere.

KONKLE: The older I get, the more I say “the patriarchy.” You know it’s true because you’ve been with me for three days.

ERSKINE: [Laughing] Agreed. It’s so true.

KONKLE: It’s just, the unmasking of it as I get older, its in places I never saw it before. I was so naive with my liberal self and my hippie parents, da-da-da. The male gaze.

ERSKINE: Oh, same. What are you most excited to do when you get a full break? You haven’t had a break in years.

KONKLE: There’ll never be a full break because I have a baby. Next.

ERSKINE: Does your life look like what you wanted it to when you were in college and when we fantasized about our futures?

KONKLE: My god. Beyond my expectations. What about you?

ERSKINE: Yeah. There are big dreams still. But when I think about what I thought I wanted and what I’m actually experiencing, this is so much cooler. Not to be like, we’re living cool lives. It’s just that your idea of what success or happiness is looks very different. Um, what would you do if your daughter said she wanted to be a writer and actor?

KONKLE: I would say, “I will support you, and I’m proud of you, and I want you to experience a lot of different things.”

ERSKINE: That’s what I’d do. Of course, inside I’d be like, “That will be hard but I can’t protect you from everything. Maybe I’m not going to set you up with an agent right away, but I would let you join theater. Learn to love it.”

KONKLE: One hundred percent. Love that.

———

Special Thanks: Polaroid



Stephen Duffy Natalie

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Music Video taken from the “music in colors” album

A bela que foi destruída pelas drogas – Amy Winehouse

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fotos de Amy Winehouse antes e depois de ter esperiencias com drogas. fiz este video pra mostra como as pessoas são mudadas totalmente pelo o uso das drogas.

Adam Platt’s 12 Best Restaurants of 2021

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Between the last time Adam Platt distilled a year’s worth of dining out into a mouthwatering guide to the city’s restaurant scene and now, much — if not everything — has changed. Still, even in an era of unparalleled challenges, the industry continues not only to rebound but somehow, against all imaginable odds, to surprise and delight. Here, our critic shares his experiences being a professional eater in the age of pivots, pop-ups, and streeteries and celebrates his 12 favorite new restaurants of the year (including the Bronx’s Hudson Smokehouse, pictured here with its Saturday-only beef rib).

Back during the dim, distant pre-COVID days when year-end dining wrap-ups like this one were concocted, the idea was to give our readers a sense of the latest breathlessly trendy dishes and dining fashions in a city that viewed itself as the restaurant capital of the world but also, in a strange, jaded way, took that culture for granted. Now, as one ominous virus wave replaces another and the COVID plague continues to hover like a persistent fog over the city, the opposite is true: That invisible web of community and spirit and identity of the great network of chophouses, haughty gourmet destinations, ramen parlors, red-sauce joints, frozen-dumpling depots, and Peking-duck houses has never felt stronger or more central to the sense of health and well-being of the city. When people ask me where to eat now, my answer is “Everywhere.”

After the lockdowns and pantry diets and freezing half to death in tattered outdoor dining shacks just to get a fix of a well-made bánh mì or a bowl of soup or a properly mixed martini, 2021 was a year of little miracles for those of us who spend our time obsessing over where to find all the best and most delicious things to eat (and drink) around this great dining city. It was the year in which addled, overfed restaurant critics put down their poison pens (except concerning gourmet tasting menus and certain radically overpriced vegan joints), threw away their lofty star systems, and gave thanks for all the small pleasures we had missed, like a couple of eggs over easy (with fresh orange juice) at the local diner on a weekday morning, or early-evening drinks with a friend or two at the back of a dark and empty bar, or the sense of happy anticipation one gets when one sits down in a crowded restaurant and surveys a new menu for the first time.

Like many avid big-city eaters, I found myself making up for lost time in 2021 by going on mad benders through the familiar pizza meccas of Brooklyn (the simple margherita slice at L’industrie) and restorative wonton and noodle excursions to the old favorite haunts in Manhattan’s Chinatown (frozen dumplings at Shu Jiao Fu Zhou, the shrimp-wonton soup at Great N.Y. Noodle Town). I swilled martinis at crowded bars in Brooklyn (the Rockwell Place), sipped juniper-flavored soju negronis with my tray of Korean-style kimchee-brined fried chicken (at the excellent Porcelain in Queens), enjoyed furtive omakase dinners at big-ticket sushi dens in Tribeca (the young Tokyo sushi master Shion Uino’s eight-seat counter at 69 Leonard Street), and merrily consumed so much vegan and plant-based cuisine that some of my old beef-eater colleagues called to inquire if I was all right.

This was also the year in which old restaurant veterans like me found ourselves wandering around town like London constables sifting through the rubble after the Blitz, noting the favorite places that had disappeared (of which there are many) and checking on how others were surviving. In my neighborhood, a new operation called Gotham has replaced the old Gotham Bar and Grill on 12th Street, and some restaurants are doing more business than they were before thanks to the outdoor dining rooms, many of which are strung, like river barges, with bright lights and garlands of plastic flowers. Before this latest Omicron wave, Broadway’s Restaurant Row, on 46th Street, was buzzing again, at least for a while, and the grand chefs in the neighborhood, many of whom had the deep-pocketed backers to outlast the first long COVID winter, told me their biggest problem was finding the staff to feed all the people clamoring for reservations.

These staffing problems won’t disappear anytime soon, of course, and as with other industries struggling with COVID around the city, the long-term survival of restaurants will hinge on fundamental things like money and location. “We’ve had our best month ever,” the bartender at a prosperous Michelin-approved establishment told me when I dropped in for a drink not long ago, though a couple of blocks west, the Vendy Awards winner MD Alam said business at his excellent halal cart on 44th Street and Sixth Avenue had ticked up only slightly over the past year, and unless the mass of office workers returned, he doubted he would make it through another winter. “We used to have four carts and four cooks lined up here on the block,” he said as he twirled up my usual chicken–tikka kati roll, which at $7 is one of the best culinary values in the city, “but I’m afraid these days the only person here is me.”

What sorts of dining fashions and trends have we divined in this slow twilight world of recovery, as spooky new variants continue to emerge from across the sea and the reality of another long winter season once again begins to set in? As it has everywhere else, COVID has supercharged some trends (restaurant pantry shelves, outdoor dining, overpriced roasted beets as an entrée) and mercifully blasted other, tired ones into oblivion. Lugubrious four-hour tasting menus are out, and the comfort and simplicity of freshly baked bread or a bowl of Tuscan bean soup, say, or a smoky, wet lamb-birria taco devoured in the cold outdoors are in. The haute French-based gourmet model has had a good long run in the upper echelons of the city’s culinary scene, but who wants to spend cash on the same old fussy recipes when New York is alive with a rainbow of interesting new kitchens serving food from Iran, or the mutton-rich Indian region of Bihar, or the Aegean Sea?

You’ll find a patchwork of these flavors, styles, and fashions represented in our highly subjective roundup of one critic’s favorite new restaurants of the past year. There are tiny former pop-ups on our list and improbably delicious big-money ventures. There’s a wonderful vegan soul-food spot that I wish were several blocks nearer to my apartment and a great barbecue destination in the Bronx that my doctors are happy to have as far as possible from their patient’s usual feeding grounds. There’s a restaurant serving regional delicacies from the far corners of India and another that makes you feel like you’ve woken up from a bad dream and are dining among the old chophouses and oyster shacks of Brooklyn ca. 1952. Are there other worthy establishments not on the list? Of course there are. And there will be plenty more in 2022 because the one thing that will never vanish, as anyone who has stuck around in Brooklyn or the Bronx or the fancy Zip Codes of Manhattan over these past two star-crossed years will tell you, is that irrepressible New York City appetite for a good meal.

372 Fulton St., nr. Smith St., Downtown Brooklyn; 347-689-3677

Gage & Tollner’s baked Alaska.
Photo: Dina Litovsky

There are probably more stylish new restaurants around the city and places serving more elaborate desserts or impressive cuts of beefsteak. But none of them embodies the spirit of perseverance, community, and revival during this grim chapter in the city’s history quite like St. John Frizell, Ben Schneider, and Sohui Kim’s reimagining of this venerable New York dining landmark, which began life back in 1879 among the oyster stands and beer halls along Fulton Street. With its rows of giant antique hat hooks and vintage gaslight chandeliers hanging from the ceiling, the room, which took over a year to restore and was crowdfunded by legions of local friends and neighbors, is one of the wonders of this strange restaurant season. When you’re seated in a spacious booth, be sure to explore Frizell’s drinks program (get a martini or a Rob Roy) and the traditional dishes on Chef Kim’s eclectic, accessible menu (the bone-in rib eye, the crab cake, the old-fashioned clam-belly broil updated with a touch of miso). Go also for the ambience, which, on a busy Saturday evening, when the room is filled with alte kakers from the neighborhood savoring their roast-chicken dinners and young Bushwick swells sipping cocktails at the bar, manages to feel both familiar and uniquely new at the same time.

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119 Delancey St., at Essex St. 212-204-8616

Dhamaka’s goat-neck biryani.
Photo: Dina Litovsky

Since the success of their hit Long Island City canteen, Adda, a couple of years back, Chintan Pandya and Roni Mazumdar have opened two more crowded, successful restaurants designed to push New Yorkers out of their normal tandoori-chicken-loving, masala-slurping comfort zones into regions of the “unapologetic Indian” dining culture where many of us rarely go. But this festive, groundbreaking establishment on the northern edge of the new Essex Market building is the only one where you can find bubbling pots of mutton prepared the way the mutton chefs in the East Indian state of Bihar do it along with helpings of curried dogfish, a specialty from the coastal villages around Mazumdar’s hometown of Kolkata. The dining room is decorated with modish murals and set with slightly too small café-style tables, but if you’re in the mood for a proper gastronaut feast, book your seats in the enclosure outside, which is strung with bright lights and covered with the kind of corrugated-metal roof you see at streetside venues around India. Pay special attention to the under-$20 bar and street-food snacks — the Kashmiri lamb ribs; the fried pomfret from Mumbai; the spongy, eggy chhena poda dessert from the state of Odisha — that in this uncertain era of limited travel make you feel, at least for a little while, like you’re out exploring the great wide world again.

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136 Broadway, at Bedford Ave., Williamsburg; 718-218-7572

Francie’s crown of duck for two.
Photo: Dina Litovsky

You can sip retro Cosmo cocktails with your crudités at this unabashedly posh throwback in Williamsburg, where the co-owner and front-of-house man, John Winterman, claims his antique cheese cart is the last one operating in the city. Winterman’s chef-partner, Chris Cipollone, is also a traditionalist, though he has a talent for taking slightly dated recipes and ingredients (lobster, pork chops, roast duck, caviar) and making them new again. There are blinilike soufflé cakes on the menu dressed with combinations of caviar and seaweed butter and a superior vegetarian pastry pithiviers stuffed with a variety of ingredients like truffles, porcini, celery root, eggplant, and pistachios. Many of the sneakily opulent pastas are worth the price of admission (pork or sweet-potato-stuffed tortelli sprinkled with bits of crackling, the saffron-flavored lobster ravioli), and if you’re a fan of very large pork chops, the fat, pepper-smothered heritage chop is, too. But the finest throwback creation of all, and the main reason this restaurant makes our list, is the crown of duck for two, a grand dish preferably washed down with a frosty New Year’s bottle of grand cru Champagne.

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137 Ave. A, nr. 9th St.; 646-422-7729

Rosella’s crudo verde.
Photo: Dina Litovsky

At this inventive, locally sourced sushi destination in the East Village, the owner, Jeff Miller, takes the stuffy, elite, ever-more-expensive Tokyo-style omakase experience and turns it merrily on its head. Instead of the usual dour collection of sushi bros, regulars from the extended neighborhood tend to fill the counter at the stylish, wood-toned room across from Tompkins Square Park. Unlike most sushi masters around town, Miller has a taste for Brazilian funk and old anthems by the Clash, and because he studied the intricate art of nigiri in Austin via Florida and Australia — instead of, say, Osaka or Tokyo — he is free to experiment without being bound by the formal traditions of the past. You’ll find coconut-flavored ceviches made with albacore from New Jersey when it’s in season and spicy tuna rolls stuffed with jalapeño peppers and ribbons of mango. A single, expertly fashioned serving of nigiri made with the local catch costs roughly a third of the price of fish flown in from Tokyo or Spain. Add in other local specialties (smoked steelhead trout from upstate; fat sweet scallops from Montauk or Maine), plus Miller’s classic, generally impeccable technique (the rice is mixed daily with a special blend of vinegar and sake), and we finally have a top-line sushi dinner that feels less like a forbidden pleasure than a glimpse into a more promising, sustainable future.

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122 E. 7th St., nr. Ave. A; 833-328-4588

Buffalo-oyster-mushroom sandwich at Cadence.
Photo: Dina Litovsky

With only ten dishes on the menu, six of them costing under $20, Shenarri Freeman’s pint-size East Village experiment in plant-based “southern soul” cooking wins this year’s coveted pound-for-pound, dollar-for-dollar best-restaurant award, and the competition isn’t even close. Freeman comes to New York by way of Virginia, and her particular brand of down-home vegan cuisine is informed by her top-notch classical training and the bountiful Sunday-church-picnic culture of her youth. You can get a crunchy wedge salad doused with nondairy ranch dressing at the 12-seat dining counter here; bowls of smoked grits garnished with frizzled shallots, among other elaborate things; and great mounds of potato salad, made with red potatoes, according to Freeman’s mother’s family recipe, mixed together with hints of Dijon mustard, dill, and that surprisingly palatable substance called Vegenaise. If one of the freshly baked house pies is on the dessert menu, order it, and the same goes for Freeman’s ode to the crispy Buffalo-chicken sandwich, which she constructs with crisped oyster mushrooms instead of the usual fatty pale chicken, squeezing them with avocado, pickles, and spoonfuls of ranch dressing between a toasted pretzel bun.

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37 Bruckner Blvd., nr. Alexander Ave., Mott Haven; 718-872-7742

Hudson Smokehouse’s Saturday-only beef rib.
Photo: Dina Litovsky

The unlikely proprietor of this boisterous South Bronx barbecue joint is Kenneth McPartlan, a self-taught pitmaster whose family has run a saloon in the northern part of the borough for three generations. He’ll tell you there are all sorts of bar snacks (four kinds of fried-chicken sandwiches, a classic smash-burger, a multitude of smoked chicken wings) to sample “in case the meat runs out, which happens a lot,” but we strongly suggest you do everything possible to get there in time for a taste of the pork ribs, or the rib tips, or the pork-belly burnt ends, which McPartlan and his sous-chef, Bilal Muhammad, smother in their own special sweet sauce and serve in the kind of little paper boats you’ll find at revered barbecue destinations south of the Mason-Dixon Line. The side dishes (collard greens, baked beans, pork crackling, two varieties of coleslaw) and dessert (banana pudding) are also worth a special trip, but if you make just one pilgrimage, do it on a Saturday, when McPartlan smokes up his version of Hill Country–style bone-in Texas beef ribs for 16 hours overnight; crusts them in salt, pepper, and a radical dose of garlic salt; and sells them until they’re gone.

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100 Manhattan West Plz. (385 Ninth Ave., nr. 31st St.); 212-219-6559

Ci Siamo’s pork Milanese.
Photo: Dina Litovsky

Like many new ventures in Danny Meyer’s more recent, real-estate-influenced fine-dining portfolio, this midtown establishment (whose name means “Here we are” or “We’ve arrived” in Italian) is located in an out-of-the-way part of town — a glittering but soulless new plaza at the back end of Hudson Yards — that is almost impossible to find (pro tip: If your Uber driver attempts to enter the Lincoln Tunnel, start yelling). But once you’ve finally arrived at the dining room, with its long bar, comfortable rows of banquettes, and open kitchen smelling faintly of woodsmoke, you’ll be glad you made the trip. The chef in charge of the various state-of-the-art wood-burning ovens and grills is the talented Hillary Sterling, formerly of Vic’s, and her slim, one-page menu has clearly been engineered to lure New Yorkers out of their collective COVID stupor and get them to start slowly enjoying the pleasures of a good restaurant meal again. Turn your attention toward the onion tart, the puffy wheels of focaccia baked in iron skillets, and the simple roast half-chicken, which Sterling fires on a bed of crushed sunchokes and pours with generous amounts of house-rendered schmaltz.

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1 Rockefeller Plz., at 49th St.; 212-597-2735

Pork sausage at Lodi.
Photo: Dina Litovsky

Ignacio Mattos has dabbled successfully in many different genres and cuisines during the course of his big-city career, but the beauty of this impeccably realized Milanese- (or Roman- or Florentine-) style café, which opened a couple of months ago among the great gray towers of Rockefeller Center, is its unique combination of quality and versatility. It’s a glittering Italian cappuccino parlor, a pastry and panini shop, and a first-class bakery all rolled into one, though if you want to experience the deeper pleasures of the place, take a seat in the covered “Terrazza” at the leisurely Italian lunchtime hour of, say, 1:30 p.m. and begin working your merry way through the all-day café menu. You’ll find tangy eggplant caponata and ribbons of 30-month-aged ham from Parma meant to be devoured with squares of just-baked focaccia. The soup of the day could be a Tuscan brodo made with country beans or shreds of cabbage with crumblings of pork at the bottom. The vitello tonnato might be the finest example of this much-abused dish that you’ve tasted in years. And if it’s Friday, go for the tender, crackly skinned house porchetta, which the chef de cuisine, Maxime Pradié, seasons with clouds of fennel pollen the way the great pork masters do in Tuscany.

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19 St. Marks Pl., nr. Second Ave.; 646-858-1866

Wine-soaked crab at CheLi.
Photo: Dina Litovsky

This unlikely restaurant, which appeared among the jumble of noodle stands and cafés along St. Marks Place just months after the end of the COVID lockdown, is the brainchild of chef Qiling Wang and his pastry-chef partner, Fang Fang, both of whom grew up on the delicate Hu-style cuisine originating in the old “water towns” that dot the canals and riverways outside Shanghai. With its old-fashioned tables and thatch-covered dining nooks filled with families up from Chinatown and groups of students chatting in Shanghainese and Mandarin, the room feels like it’s been transported, more or less directly, from some elaborate food court in the outer suburbs of Shanghai. Chef Wang’s menu includes easily the best xiao long bao of this dumpling season along with interpretations of regional delicacies like small plates of braised pork belly, smoked fish and duck, and “wine soaked” blue crab from the Atlantic scattered with flower petals. As one of my daughters pointed out, you could spend weeks exploring these savory dishes, but save room for Fang Fang’s desserts, in particular the soft, pillow-shaped Song-dynasty steamed bun, which is brought to the table in a large steamer basket and cut in pie-slice-size wedges like some ancient, ethereal form of angel-food cake.

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87 Macdougal St., nr. Bleecker St.; 929-367-7370

Turbot for two at Dame.
Photo: Dina Litovsky

This snug little seafood spot down on Macdougal Street began life during the depths of the pandemic as a pop-up serving comfort-starved New Yorkers an artful version of what is arguably the greatest of all U.K. comfort creations: fish and chips. The fish and chips remain on the small, ever-changing menu, but depending on the season and the catch in the market, you can also get grilled oysters spooned with hollandaise, generous helpings of tuna tartare and bottarga set on wedges of country toast, and piles of that great Anglo-Indian rice dish kedgeree, which was folded, the last time we checked, with nuggets of curried monkfish. Chef-partner Ed Szymanski grew up in the London of Fergus Henderson’s St. John and Ruth Rogers and Rose Gray’s River Cafe, and he has a knack for the kind of stylish, umami-laced gastropub recipes that have a way of rattling around in your brain for weeks and even months after the actual meal. We’re still thinking of the smoked-whitefish croquettes and the turbot for two, an occasional special, that the kitchen smothers in garlic butter and roasted cockles and serves in proper London style on an antique hubcap-size blue-and-white china plate.

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Pier 17 at 89 South St.; 212-280-4600

Carne Mare’s smoke-roasted beet steak.
Photo: Dina Litovsky

All the usual tropes of the chophouse experience are on display at Andrew Carmellini’s lavish tribute to the expense-account feasts of pre- COVID New York: the whale-size banquettes; the giant, elaborately scripted menus; the downstairs bar crowded, especially in the early evening, with hordes of portly, red-faced creatures of Wall Street hoisting their single malts and goblets of wine in preparation for the imminent slab of outrageously priced beef. But if you found yourself secretly pining, as we did, for a properly sizzled New York City steak during the long lockdown months of dried-out ramen packets and cans of chili beans, you won’t find anything better than the house prime rib, seasoned on its exterior with the kinds of herbs and spices usually reserved for the finest porchetta, or the Wagyu strip loin, which is ingeniously cured in a coat of Gorgonzola cheese and arguably worth its $110 sticker price. The best of the fish dishes (the swordfish, the salt-baked sea bass) are done with the kind of polish you’d expect from a downtown seaport establishment, and the 12-ounce smoke-roasted beet steak is garnished with a dollop of melting goat butter and carved tableside with all the grandeur of a fine rib roast.

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1740 Broadway, nr. 56th St.; 212-970-1740

Lamb chops at Iris.
Photo: Dina Litovsky

“Aegean” cuisine is the theme of this polished John Fraser operation, which opened, somewhat miraculously, at the bottom of a mostly empty office building on 56th and Broadway at a time when many formerly bustling midtown restaurants were either closed down or struggling to keep afloat. Fraser grew up in a Greek American household, and the menu here is filled with dishes inspired by the estimable kitchens along the Greek and Turkish coasts. If you’re in the mood for a lighter meal, go at lunchtime and call for the Greek meze platter bolstered with freshly baked pita made with sourdough and tear-shaped Turkish-style flatbreads, which the kitchen braids around the edges in the traditional way and tops with spinach or squash. The lamb chops are some of the best in the neighborhood, provided your budget covers the $65 they cost, but the real specialties of the house are the seafood dishes, like whole red snapper baked in grape leaves, grilled octopus sweetened with candied kumquats, and a classic boureki pastry stuffed with Alaskan salmon and topped, in the hopeful big-spender mood of this not-quite post-COVID era, with a spoonful of caviar.

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Want more stories like this one? Subscribe now to support our journalism and get unlimited access to our coverage. If you prefer to read in print, you can also find this article in the January 3, 2021, issue of New York Magazine.

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