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342 East 6th Street
The Eddy 1 American East Village

With only thirty seats in the main dining room and twelve at the bar, a night at The Eddy will always be intimate. The restaurant is outfitted in country woods and clear, handmade glass fixtures that make it feel homey and modern at the same time. Executive Chef Brendan McHale grew up in New England and brings coastal, fresh flavors to his cuisine. Given the small occupancy of the space, The Eddy has the luxury of being able to shop at the Union Square green market for fresh, locally-sourced dishes.

When we went to go visit The Eddy, their wait-staff and bartenders warmly greeted us as we sat down to speak and eat. Right away, we felt comfortable and at ease as we enjoyed the roasted carrots, cashew butter, chevre haut-bearn, and gremolata. The food, along with the service, was unpresumptuous but undoubtedly of the highest quality. The next small plate we tried – a crudo of scallop, watermelon gelée, bok choy, buttermilk, and milk – was unlike anything I had ever tasted before. As we received our last dish – a burrata, stone fruit, yuzu, crispy chicken skin, and anise hyssop – we nursed two of the cocktails from The Eddy’s custom list designed by Kelvin Uffre. The Melon Cup featured a celery Leaf and Citrus infused Macchu Pisco, decorated by a thin cucumber cross-section. The Parlor Friar was a delicious mezcal drink accented with a tart pamplemousse flavor.

As a neighborhood spot, The Eddy draws upon the East Village’s creative heritage in its menu and cocktails while keeping the feeling of community in the Loisaida alive.

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More American nearby

Lost Gem
Hearth 1 Brunch American East Village


Considering the multitude of rave reviews that Hearth has received since it opened in 2003, we were pleasantly surprised at the unpretentious and warm greeting we received. Although reservations for the dining room are recommended, especially during peak times, some of the best seats in the house are first come, first served. Pull up a stool at the bar and sample one of the artisanal cocktails made with New York produced spirits, or walk straight through the softly lit, exposed brick and red-walled dining room to the open kitchen and grab one of the four chairs right at the counter where the food is being cooked. During our visit, one of the sous chefs was cutting apart ribs right in front of us.When we visited, we learned that the menu changes slightly each day, always highlighting the freshest ingredients and trying to be as environmentally conscious as possible. However, a few favorites have remained on the menu since they opened over nine years ago, including the Grilled Quail and the Beef and Ricotta Meatballs. Many of the dishes are meant for sharing, like the Whole Roasted Fish of the Day.In 2016, chef Marco Canora upgraded the menu to focus on fewer processed flours, sugars, and oils.  There are also many more dishes featuring offal, such as heart and liver.  The purpose of the shift is to highlight food that is high in nutrients and does not contain growth hormones. If the resulting cuisine is anything like what we tasted when we visited, diners are in for a treat.Hearth’s extensive and well thought out beverage program is also intriguing, with a wine list focusing on certain grape regions, plus off the beaten path beers. With such an inviting and comfortable dining room, an exciting and ever-changing menu, and an impressively curated beverage list, Hearth presents the total package for a perfect night of dining.

More places on 6th Street

Lost Gem
Caravan of Dreams 1 Brunch Vegan East Village

Caravan of Dreams

“I’m not a chef. I am a scholar of nutrition and an idealist who loves health and happiness,” proclaimed Angel Moreno, who left his home in Spain in the 1980s to embark on a voyage of self-discovery and to set up a chiringuito — the Spanish term for a cafe or juice kiosk — in the U.S.Before finding what he calls his “true purpose,” Angel was a pilot. “But this was killing my heart,” Angel said. He reevaluated his life and chose to pursue his aptitude for music. Though untrained, Angel had a good ear, a passion for playing the drums, and a desire to share music, poetry readings, and photography exhibits with the public. He came to open a handful of cafes and bars throughout Spain that were akin to laidback performance venues.Just as Angel planned to start a new venture in London, he met a master of Sufi (a form of Islamic mysticism). “This man was doing everything I wanted to do: yoga, traveling, and music. He was a fun guy.” The guru made such a powerful impression that Angel followed him to the States, where he spent the next decade doing odd jobs, learning to practice Sufism, and waiting for the right time to start his chiringuito.As Angel puts it, the universe eventually led him to the ideal place. It had two rooms — one that would serveas the dining area and a second space that was used to educate others about nutrition, health, and assortedimportant subjects. At first, “I didn’t even know what kind of cuisine I was going to offer.” But the teachingsof Sufi, which focus on purity and wellness, inspired him to avoid anchoring himself to any specific type of cuisine. “Instead, I did international dishes and used my knowledge to adjust any recipe to incorporate organic ingredients and to be vegan or vegetarian."Caravan of Dreams retains some of the elements of Angel’s first Spanish cafes, with daily live music andbright colors on the walls to spark joy in its guests. Yet the key component is the wholesome meals it serves.“Without health, we cannot be happy.”