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Opening Hours
Today: 4–11pm
Sat:
12–11pm
Sun:
12–10pm
Mon:
4–10pm
Tues:
4–10pm
Wed:
4–10pm
Thurs:
4–10pm
Location
119 East 18th Street
Neighborhoods
Javelina 1 American Barbecue Brunch Mexican Gramercy

Javelina opened in the middle of a snowstorm in 2015, and was suddenly inundated with over eighty customers. They are the ultimate restaurant success story, and Matt Post, the owner, says it is all thanks to the Texas network. While speaking to me at the bar of his seemingly always-full new space, he let me know that when Texans would get together before Javelina opened (“we always find each other,” he said), the conversation would steer towards how there was no good Tex Mex food in the city. Despite the fact that there were many places in the 1980s, there has been a noticeable dearth in recent decades. Matt suspects the reason is that people overdosed on cheap, badly-done Tex-Mex. “Any place with a frozen margarita machine called themselves Tex-Mex,” he explained.

There was, however, one Mexican restaurant that Matt liked, called Los Dos Molinos in Gramercy, nearby his apartment. When that eatery closed in 2009, Tommy Lasagna took its place and Matt momentarily forgot about it. It was fate, therefore, when Matt started looking for a decently priced space in which to open his very first restaurant, and discovered that Los Dos Molinos’ old home was for rent. He embraced the good karma and opened Javelina.

A lot of research and preparation went into Javelina. Matt found an excellent chef in Rich Caruso, who had fallen in love with Tex-Mex on a barbecue research trip to Austin. He grew up in South Brooklyn, however, and so he did not know what “queso” was. Matt informed me that queso is central to Tex-Mex, and the first thing a Texan would ask him when they heard of his plans for Javelina was “Will there be queso?” Rich therefore spent five days tasting forty different kinds of queso before developing four varieties for Javelina. We tried his “Bob Armstrong” queso, made with guacamole, pico de gallo, ground beef, and sour cream. The north easterners who make up a part of the Manhattan Sideways team were delighted by the perfect balance of creamy cheese and zingy spices – we became immediate converts.

The décor was also carefully thought out, as Matt brought in a designer from Austin in order to ensure that the ambience would be authentic, without too many of the kitschy southwestern aspects that Tex-Mex restaurants often have. There are, however, many fun quirks that Matt specifically requested. For example, he told me he that he had to fight to get the taxidermy hog behind the bar, and that he was responsible for the “True Tex-Mex” sign. The restaurant also had the clever idea to put pictures of Texans on the bathroom doors. When we visited, we saw the faces of Beyonce and Matthew McConaughey. “We spent so much time on the restaurant design, but people end up instagramming the bathrooms,” Matt chuckled.

Taking a seat at the bar, we met the bartender, Adam, who made us “the most contrasting colors on the menu:” The extremely refreshing avocado and prickly pear margarita became an instant hit with us, and, as Matt proclaimed, with his regular customers as well. Matt brought out some San Antonio-style puffy tacos, which were deliciously crispy and piled high with guacamole. With a broad smile, he declared, “I have all regions of Texas represented,” and pointed out the different dishes for each geographic area.

When I asked Matt how his experience opening his first restaurant has been, he looked happily exhausted. “It’s been surreal so far.” He has been thankful for word of mouth and the positive press: He has already heard stories of Californians bonding over visiting his restaurant while in New York and a friend backpacking in South America who met a fan of Javelina on the trail. Though he explained that Murphy’s Law is the governing rule of the restaurant business, he said, “It’s been really fun.” He is pleased to have provided New Yorkers (and especially transplanted Texans) with a kind of cuisine that has been missing from the streets of Manhattan. As we were leaving, Matt said, “People keep thanking us for opening, which is bizarre…and wonderful.”

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Javelina 1 American Barbecue Brunch Mexican Gramercy
Javelina 2 American Barbecue Brunch Mexican Gramercy
Javelina 3 American Barbecue Brunch Mexican Gramercy
Javelina 4 American Barbecue Brunch Mexican Gramercy
Javelina 5 American Barbecue Brunch Mexican Gramercy
Javelina 6 American Barbecue Brunch Mexican Gramercy
Javelina 7 American Barbecue Brunch Mexican Gramercy
Javelina 8 American Barbecue Brunch Mexican Gramercy
Javelina 9 American Barbecue Brunch Mexican Gramercy
Javelina 10 American Barbecue Brunch Mexican Gramercy
Javelina 11 American Barbecue Brunch Mexican Gramercy
Javelina 12 American Barbecue Brunch Mexican Gramercy
Javelina 13 American Barbecue Brunch Mexican Gramercy
Javelina 14 American Barbecue Brunch Mexican Gramercy
Javelina 15 American Barbecue Brunch Mexican Gramercy
Javelina 16 American Barbecue Brunch Mexican Gramercy

More American nearby

Lost Gem
Hardings 1 American undefined

Harding's

In the way that so many Flatiron restaurants are, Hardings is situated in a large and imposing building, yet manages to appear out of nowhere providing a perfectly comfortable oasis for dining. A large, impressive bar dominates front and center, creating a comfortable area to grab a drink or wait for friends. We ate here on a Sunday evening, but have stopped by at various hours during the day to discover Hardings to be a popular lunch or after-work spot for Flatiron professionals. One cannot help but feel patriotic when walking through the doors. Rather than naming this American-themed restaurant after Washington or Lincoln, the owners chose the 29th president of the United States, Warren G. Harding. The entire space -- bathrooms included -- are a tribute to American history. An American flag, that dates back to the late 1800s, hangs impressively from the exposed white brick side wall, and a trip to the restroom leaves one lost in old, authentic newspaper clippings. The entire cocktail, bar, and restaurant menu is domestically sourced, and it showcases a variety of cuisines. The fluke crudo was delicate with citrus, the house salad of mesclun greens, shaved raw artichokes, fennel, radishes, lemon and olive oil dressing was unique and the grilled romaine was perfectly crusted with lemon, garlic, and shaved grana. A vegetarian dish of sauteed baby artichokes, peas, shallots, chickpeas was presented in a simple white wine broth and slices of grilled bread to dip. The flourless chocolate cake was good, but it was the Griddle Cake that was the show stopper. We all agreed that it was reminiscent of a heavenly breakfast. A warm pancake was served with raw maple syrup, lemon and vanilla ice cream melting on top. For creative American food and the ability to brush up on American history at the same time, we found Hardings to provide an entertaining evening.

More places on 18th Street

Lost Gem
Rothman's 1 Videos Mens Clothing Founded Before 1930 undefined

Rothman's

Ken Giddon likes to say that he went “from riches to rags” by leaving a career as a bond trader to reopen his grandfather’s men’s clothing store. Harry Rothman used to peddle his wares from a pushcart on Delancey Street in the 1920s before moving into a retail space. “He kind of created the concept of a discount clothing store, ” Ken remarked. Rothman's closed for a time after Harry’s death in 1985, but Ken revived the business a year later in a stunning, 11, 000-square-foot storefront on the corner of 18th Street in Union Square. “I love being on a side street. It gives us the ability to afford a bigger space while watching the movable feast that is New York walk by every day. ” Five years after the shop’s reopening, Ken invited his brother, Jim, to join him. “This is one of the true family businesses in Manhattan. ” The store, which carries both casual and formal attire from top designers, aims to make the shopping experience for men “as efficient and rewarding as possible. ” To this end, Ken and Jim scour the market, travel abroad, and attend numerous trade shows to find the best brands. “We try to provide our customers with that personal, small-town feel in the middle of the city, ” Jim said. Despite Rothman's more modern look and merchandise, the brothers strive to keep some core elements of their grandfather’s business alive, particularly by preserving his humble approach to owning a men’s retail store. As Harry used to say, “It’s not so serious what we do. We just sell pants for a living. ”

More Brunch nearby

Lost Gem
ABC Cocina 1 Brunch Latin American undefined

ABC Cocina

When Union Square favorite for Latin American tapas, Pipa, closed its doors, locals were heartbroken. To appease the masses when moving into the former eatery’s space in the spring of 2013, the team behind ABC Cocina tried to incorporate what diners loved about Pipa into their own restaurant, as well as a few surprises. Attached to the name Jean-Georges Vongerichten, ABC Cocina needed no press when it opened its doors. Dan Kluger has continued his role as chef at both ABC restaurants, but the theme here is Latin inspired - a nod to Pipa. As we mentioned in our post for ABC Kitchen, we have never had a less than spectacular meal at any of Jean-Georges’ many establishments. The menu at ABC Cocina focuses heavily on seafood, spicy flavors, and rice and corn based entrees. When the Manhattan Sideways team visited, the menu listed various sharing plates, including tuna sashimi with avocado, steamed bouchot mussels and chorizo, peekytoe crab fritters and patatas bravas with rosemary aioli, spicy baby back ribs, and seared diver scallops with coconut. Additionally, there were a variety of tacos. An interesting take on traditional guacamole is made with fresh spring peas and comes with homemade warm tortillas. Cocina is located on the ground floor of ABC Carpet and Home and can be accessed from 19th Street. It flaunts a dark, “sexy” atmosphere, decorated with an array of lighting fixtures to promote the idea of “luminance as art, ” explained Shari Garb, the restaurant’s public relations director. To keep with the restaurant’s dedication to sustainability, ABC Cocina makes use of LED lighting specifically to herald eco-consciousness. It also mirrors ABC Kitchen, in that it places considerable emphasis on local, organic, and otherwise sustainably grown ingredients. They source from “hyper local” venues like the Union Square Greenmarket, Hudson Valley farmers, and their own community supported agriculture program “ABCSA, ” supported by the non-profit FarmOn. A five-page wine and cocktail list should ensure that any exhausted ABC shopper can enjoy an eclectic, high-spirited meal.

Lost Gem
ABC Kitchen 1 Brunch American undefined

ABC Kitchen

There are many reasons to visit the environmentally conscious furniture and housewares store ABC Carpet & Home, as the selection in furnishings is diverse, interesting and fun, but many are also drawn here for the restaurants. ABC Kitchen, which can be accessed either through the store or directly on 18th Street was the first of celebrity chef and Alsatian native Jean-Georges Vongerichten's endeavors in this building - adding yet another new restaurant to his empire of critically acclaimed eateries. He reached out to his friend Paulette Cole, the CEO of the store, with his ideas for a new eatery several years back, and they both say that neither of them could have anticipated the overwhelming success of their collaboration, ABC Kitchen. Since 2010, ABC Kitchen has been churning out quality farm-to-table meals and continually receives rave reviews. When I asked their public relations director, Shari Garb, how ABC Kitchen enticed diners to return, without hesitation she replied "by being consistently excellent. ” Using only the best local ingredients cooked by chefs with “feverish expertise, ” ABC Kitchen serves high-end New American fare that is accessible and comforting without sacrificing artistry. The range of dishes spans from bow tie pasta with veal meatballs to Maine lobster and crispy pork confit. I happen to be a huge fan and have eaten in almost all of Jean-Georges’ restaurants in Manhattan, and have never had a disappointing meal. For me, the term flawless comes to mind. I celebrated a special occasion with friends at ABC one afternoon where we shared several courses – an absolute feast – but what continues to stand out in my mind was the fact that I tried my first bite of roasted brussel sprouts at one of Jean Georges' restaurants. I have been ordering them ever since, but none have equaled that first bite. Other members of the Manhattan Sideways team have also eaten here and are incredibly enthusiastic about the crab toast with lemon aioli, raw diver scallops with sea beans, green chiles and spring herbs, and the house made ricotta ravioli. They have also loved and salivated over the roast carrot and avocado salad and the whole wheat mushroom pizza. I was particularly impressed when Shari spoke of the restaurant’s humility in their daily drive for self-improvement, despite being one of the founders of the farm-to-table movement that has gained popularity nationwide. Shari relayed an anecdote to me about how in order to be environmentally responsible in the ornamentation of the dining room, designers chose to use only vegetable-based dyes in the furniture. However, this lead to the over-harvesting of plants in upstate New York, and upset vegetable production. Not shying from the blame, ABC Kitchen noted their liability and took action to seek a solution, rather than walking away and leaving the problem with the farmers. The restaurant's guiding principles are sustainability and locality, and the eco-friendly themes permeate all levels of the dining experience: many of the plates used to serve guests are vintage, the wooden tables are made from salvaged wood, and the menus are printed on 100% post-consumer fiber. While we chatted about the trendiness of the restaurant, Shari admitted she is continually gratified by ABC Kitchen’s achievements, being that it all started “before farm-to-table was a hashtag” and has therefore helped pave the way for the concept to become a tangible reality. Shari noted that the “cultural shift” pushing diners to become “conscious consumers” is really something to be excited about, as it can potentially have a great positive effect on the future of the planet.

More Mexican nearby

Lost Gem
Cosme 1 Bars Mexican undefined

Cosme

I had been following the developments of Cosme since I first read about the impending restaurant earlier in 2014. As soon as I learned that they were taking reservations for their October opening, I grabbed one for the first week. Spacious, with cement floors and industrial black pipes on the ceiling, I found Cosme to be uncongested. The table arrangement provided far more room in this restaurant than New Yorker's are used to when dining out. I also appreciated the individual spot lighting, allowing for a more private ambiance, and the planted cacti in Mexican pottery outfitting each table. The restaurant's contemporary decor was intriguing, yes, but it was the food that took center stage. Victor, our waiter, was proud to tell my group, that Enrique Olvera's restaurant, Pujol in Mexico City, was "very famous. " I knew that the owner and chef of Cosme had a fine international reputation, but enjoyed listening to this delightful man sing his bosses praises. He went on to elaborate on the fresh ingredients and the authenticity of each; "The corn is all grown in my country and used in almost every dish that we serve. "While beginning the meal with a few tasty drinks, including the classic Margarita, we polished off a few baskets of the over-sized homemade blue corn chips and spicy dipping sauce until our orders of fried, cheese-filled quesadillas arrived. Unlike the plate of flat, limp triangles often served elsewhere, these quesadillas were crisp, puffy, and oozing with quality cheese. Although we were eager to try Mr. Olvera's take on guacamole, we were disappointed to learn that this was a bar-only item. Next time, we will have to stop at the front of the restaurant first. Moving ahead to an order of Burrata with Weeds - Victor said that "tonight's [Weeds] have a mix of dandelion, arugula and watercress" - we were ecstatic with how creamy and absolutely delicious the large ball of mozzarella was. For the main course, the guys had ordered simply prepared slices of filet that they said were perfection, served with shishito peppers, a bit of sauteed onions and an avocado and tarragon sauce. I tried a vegetarian version of the Barbacoa with small pieces of mushrooms and squash. When I asked about the Chilaquiles, a mélange that starts with fried corn tortilla chips at its core, my twenty-five year old nephew from California replied, "Well, this was the one thing that I recognized on the menu, so I ordered it, but it tastes nothing like what I am use to getting in LA. " I smiled, pleased to have introduced to him to the gourmet version of this Mexican classic.