New York City’s Phase Two of Reopening: Will Outdoor Dining Succeed?

Caroline Fiske

As of Monday, June 22nd, New York City has moved onto phase two of reopening their city due to the decrease in coronavirus cases and deaths. Phase two includes hair salons, barbershops, retail shops, offices, real estate locations, places of worship, car stores, and outdoor seating at restaurants open for business. At least 300,000 New Yorkers are now back at work. Social distancing and CDC health guidelines will, of course, be in place as many of these places reopen. The state of New York is reopening by region and since New York City had the most amount of coronavirus cases and deaths, they were the last region in New York to enter into phase two. Now the question remaining is, will New York City successfully move onto phase three or move back to phase one?                             

Photo Creds: https://www.opentable.com/bubbys-tribeca

Outdoor seating for these various restaurants will be allowed on sidewalks, lanes, and plazas. If customers do not follow the social distancing and CDC health guidelines while they are eating outside, then they will not be allowed to eat. These guidelines are crucial because outdoor seating reopening will help at least 5,000 New York City restaurants and it will also save at least 45,000 jobs in the restaurant industry. All restaurant staff members must wear face masks at all times, tables must be six feet apart from each other, customers must wear face masks until seated, and no more than ten people are allowed to be seated at one table. Not only will customers not be allowed to eat at the restaurant if they do not follow the guidelines, but the restaurant itself may be closed if they do not follow the guidelines either. You can read more about what to expect for outdoor dining and what the State of New York expects restaurants and customers to do in order for phase two to go successfully via the NYC Gov website at https://www1.nyc.gov/nycbusiness/article/nyc-restaurant-reopening-guide.

One of the many fabulous New York City restaurants that will be open for outdoor dining is “Bubby’s Tribeca.” It is located at 120 Hudson St., and they will be allowing customers to dine outside on their picturesque terrace. There is also “Bubby’s High Line” which is located at 73 Gansevoort St., it will be open for both takeout and outdoor dining. Curbside pickup and delivery for any food and alcohol items on the menu will also be available from both High Line and Tribeca locations. The full menu is available via their website at https://www.bubbys.com/menus/  or by calling their number at 212-219-0666. Bubby’s is just one of the many examples of restaurants that are getting back up on their feet again during phase two. A list of 60 New York City restaurants whether in Manhattan or Greenwich Village providing outdoor dining can be found at https://www.6sqft.com/nyc-coronavirus-restaurant-reopening-guide/.

Photo Creds: https://hotworldreport.com/world-news/over-3000-nyc-eateries-approved-for-outdoor-dining-as-phase-2-starts/

Overall, restaurants rely on customers coming and trying their food over and over again. Without those customers returning to that specific restaurant, it will fail. The coronavirus pandemic is the ultimate test for restaurants not just in New York City but all over the world. Restaurants now need your love and support more than ever. If you love a certain restaurant and you don’t want it to close yet you are not ready to physically eat there yet, then take out as often as you can! Get your favorite pizza, chicken, salad, pasta, or whatever other signature dishes that you love so you can keep ordering it post coronavirus and beyond. Save the restaurants you love. Keep New York City moving forward to phase three instead of back to phase one by following all of the social distancing and CDC health guidelines. Wear face masks when necessary. Help restaurants thrive not die. This pandemic will not last forever,

stay positive!

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Hebru Brantley Designs First Ever Limited-Edition Bottle for Bombay Sapphire Gin

Today Bombay Sapphire has launched the gin’s first ever limited edition artist designed bottle in collaboration with sought-after visual artist Hebru Brantley, Recognized as one of the preeminent Black creatives at the forefront of culture, the Chicago-based artist’s first ever bottle collaboration features distinct Afro-Futuristic designs as an extension of his narrative driven work. Hitting shelves in the U.S. on July 1st, the launch of the Hebru Brantley Limited Edition bottle will benefit the Chicago chapter of Black Lives Matter.

Over the past decade, Hebru has been internationally lauded for his public works and solo shows, featuring pieces collected by a roster of A-list talent including Jay Z, Lenny Kravitz, George Lucas, LeBron James and more. The creative visionary’s most recent project, Nevermore Park, transformed his former Chicago-based studio into a fantasy-like immersive pop-up art exhibit that attracted thousands of visitors from around the world. Continuing to channel his work on new unexpected canvases, the limited-edition design reflects Hebru’s reinterpretation of the iconic blue Bombay Sapphire bottle, paying homage to his early roots in street art and featuring bold and vibrant hues along with some of his famous characters.

 As an extension of Stir Creativity, the global platform from Bombay Sapphire, the Hebru Brantley Limited Edition embodies the brand’s mission to inspire and awaken the creative potential within everyone.

Have a listing you think should be featured contact us or email at Jeremy@offthemrkt.com to tell us more! Follow Off The MRKT on Twitter and Instagram, and like us on Facebook.

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These Are The Best 4th of July Cocktails You'll Want To Drink

You’ve been stuck inside, and can finally start to go out. What’s a better way to celebrate than the 4th of July! While the city seems to be celebrating weeks early with nightly fireworks, our favorite part of the holiday are the fun cocktails. We found the best 4th of July cocktails for you to celebrate this Independence Day. Make sure socially distant with these 4th of July cocktails that you'll actually make because, they're delicious and they require so little effort.

The Red, Blue & Velvet

• 1 part Disaronno Velvet

• 1/2 part Campari / Red Bitters

• 1 part vodka

• Muddled Strawberries

• a blueberry garnish

Method: Muddle the strawberries & Campari in a mixing tin. Add ice, vodka & Velvet and shake rigorously. Strain into a martini glass. Garnish with three blueberries.

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Pomegranate Margarita

• 1.5 oz    Patrón Silver

• .75 oz    Fresh lime juice

• .5 oz      Pomegranate juice

• .25 oz    Agave nectar

Combine all ingredients in a cocktail shaker and shake with ice to chill. Strain into a rocks glass filled with fresh ice. Garnish with a dehydrated lime wheel placed directly into the glass.

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Belevedere Berry Zest

• 1.5 oz / 45 ml Belvedere Vodka

• 1 oz / 25 ml Fresh Lemon Juice

• .25 oz / 10 ml Honey

• 4 Blackberries

• 1 cup Ice

Place all ingredients with ice in a blender and blend well until smooth. Serve into a coupe or rocks glass and garnish with a blackberry.

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MACARONI FEATHER

• 1 1/2 oz Don Papa 7

• 3/4 oz apricot nectar

• 1/2 oz lemon juice

• 1/4 blue curacao 

• 1 bar spoon cherry heering

  
  Mix the rum, apricot, and lemon together. Pour the curacao on the bottom of the glass, then add ice. Add rum mixture, and dress with cherry Heering.

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Gray Whale Gin Frosé

• 3 oz Gray Whale Gin

• 6 oz Fleurs de Prairie Rosé

• 1 oz elderflower liqueur

• 1 oz lemon juice

• Handful of strawberries, destemmed (you can use as few or as many strawberries as you want)

  Combine ingredients in a blender with a few ice cubes and pulse until a light slushy consistency is achieved. Pour into a glass and enjoy!

Add ingredients into a cocktail shaker filled with ice, and shake together to combine/chill. strain into a Double Old-Fashioned Rocks glass filled with a large rock of ice, and garnish.

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Pajito

• 2 oz Diplomatico Mantuano Rum

• 1 oz Aperol

• 1 oz Pineapple Puree (Caramelized)

• 0.25 oz Sugar Cane Syrup

• 2-3 Dashes Tiki Bitters

  Directions: Add ingredients into a cocktail 

Add ingredients into a cocktail shaker filled with ice, and shake together to combine/chill. strain into a Double Old-Fashioned Rocks glass filled with a large rock of ice, and garnish.

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Our favorite listing this week is 508 West 24th Street, Unit 5th Floor, home to NBA Player Carmelo Anthony. The ten-time NBA All-Star, has listed his New York City condo. The home is the largest unit in the Cary Tamarkin designed building at 508 W 24th that overlooks the High Line and is walking distance from world-class shopping and prominent art galleries.

251 East 51st Street, Unit 2M, listed on the market as a Compass "Coming Soon," is a recently renovated, perfect pied-a-terre (and ideal one bedroom for all the rest of us). What truly sets this pad apart from the rest is the dreamy outdoor terrace with endless possibilities and city views. Accessed by the living room and overlooked by the bedroom, this 24x12 outdoor space is an oasis in the center of the Midtown hustle and bustle.

Our last #openhouse roundup will you be checking out this #parkslope home? #nycrealestate #brooklynrealestate #milliondollarlistings #luxuryhomes #OffTheMRKT

DNA Development announced that closings have commenced at 350 West 71st Street, the successful Upper West Side luxury conversion that seamlessly combines two historic pre-war buildings into one stunning contemporary condominium with a classic façade. As construction nears completion, the seven-story building’s 38 elegant residences and bespoke amenities are coming to life, as DNA welcomes its first residents.

Our favorite listing this week is located at One West End, the sculptural glass residential tower designed by Pelli Clarke Pelli within Riverside Center. At $19.5 million, 29B offers 5,302 square feet of interiors space, with four bedrooms, five and a half baths, a media room, lofted library, and a double height great room leading out to a 3,000 square foot terrace with impeccable views.

3 Mouthwatering Italian Dishes to Try this Summer

Italian cuisine is delicious. There’s nothing more satisfying than eating a bowl of pasta after a long day of work. Also, everyone knows that New Yorkers love their pizza. People who are trying to stay home more should read about these Italian dishes to try this summer. All of these meals are amazing, and you’ll love bringing your family together for dinnertime.

Saffron Risotto Milanese

Everyone gets tired of eating the same thing over and over again. Home chefs should think about ditching traditional spaghetti and meatballs and make saffron risotto Milanese instead. This meal is incredibly delectable and easy to prepare. One of the best things about this dish is that it’s lightweight. That way, you won’t be incredibly bloated after dinner. Since it’s not too heavy and only takes thirty minutes to make, this is the perfect Italian dish to try this summer. You won’t have to spend the entire day in the kitchen. Instead, you can soak up the sun and prepare the recipe when you’re ready.

Caprese Salad

Not everyone likes to have carb-loaded meals in the summertime. The heat outside can make you uncomfortable as it is; eating tons of carbs can only make it worse. Try making Caprese salad if you’re looking for something light. The key to this dish is using high-quality ingredients, such as fresh mozzarella. Your salad will taste amazing if you buy superior products and use a unique dressing to bring out the flavors.

Of course, you can always read more about authentic Italian cuisine and find ways to make this dish to your personal taste. This flexibility is just another reason why Caprese salad should be on your list of Italian dishes to try this summer.

Homemade Pizza

New York is synonymous with great pizza. One fun family activity to try this summer is making your own pizza. It’d be best if you wore a mask to the grocery store while you picked up your supplies. Don’t be afraid to think outside the box, either. Everyone will have a blast cooking with unique ingredients. Once you have everything you need, set up a pizza cooking system in your kitchen. One person can lay on the sauce while another is in charge of the toppings. When the pizza is finished, you’ll have a blast enjoying it as a family.

This summer will look different from others in the past. New Yorkers will likely stay at home more to slow the spread of COVID-19. However, being a homebody isn’t necessarily a bad thing. For instance, you can spend more time in the kitchen trying unique Italian recipes. The dishes listed will satisfy every craving you have and make your time in the kitchen more enjoyable.

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Ready-to-Drink Cocktails

Canned drinks have become a fun and refreshing trend in recent years, a switch up on the traditionally prepared cocktail- this change offers ready-to-go alternative for nights partying with friends or spring and summer days relaxing at home. While so many companies are beginning to create their own signature canned drinks, below are some must-tries, combining fruity flavors and spirits or sodas for both a low calorie and pleasurable option.

Founded by master distiller Yuseff Cherney, the award-winning craft spirit brand specializes in a variety of different spirits, cocktails, and mixers. From whiskey, gin, to vodka, Cutwater Spirits now has created Tequila Soda. This 18th edition to their canned cocktails draws inspiration from Southwestern drink known as Ranch Water. Created with Cutwater's signature tequila, house made soda water and a hint of lime, it contains only 130 calories with zero carbs and zero sugars. Releasing this March, just in time for Spring, find out where to purchase here.

In the mood for something with a refreshing citrus twist? Try another canned cocktail from Cutwater Spirits, the Cutwater Spirits Tiki Rum Mai Tai, created with their Cutwater Barrel Aged Rum and their Bali Hai Tiki Gold Rum distilled with pure cane sugar. This cocktail includes notes of pineapple and coconut to take you to that perfect vacation feeling, find where you can purchase here.

(image credit: https://www.drinkloverboy.com/hibiscus-pom)

Interested in something lighter? How about tea with an alcoholic twist? Loverboy is the first zero sugar sparkling hard tea company, specializing in non-artificial, gluten-free, organically steeped hard tea. Try the organic hibiscus tea paired with pomegranate and lime flavors and mixed with alcohol from fermentation. Sweetened with Monk fruit, find out where you can purchase here.

Alternatively, if you’re looking for a delicious rum cocktail – no bar tools or preparation required – pick up a pack of the new BACARDÍ Real Rum Cocktails. Convenient, full of flavor, and low ABV (5.9%), these ready to drink cans are made with a base of award-winning BACARDÍ white rum and available in three delicious flavors: BACARDÍ Lime & Soda, BACARDÍ Limon & Lemonade and BACARDÍ Rum Punch in a four pack for $12.99. No matter where your festivities take you, you can purchase the new cans for at-home via Drizly, Minibar and Instacart!

Party Can Triple Spice Margarita, the first-ever large format, ready-to-drink craft cocktail with twelve full-sized margaritas in one resealable can. As we reach our virtual happy hour-limit, people are looking for safe ways to enjoy the summer weather and socialize with friends and family outdoors Party Can, which makes the nation’s most popular cocktail easy to transport and safe to share. The resealable can helps to limit contact between bartender and sipper making it easy to have a spirited indulgence with friends sheltering-in-place together or hosting a socially distant picnic in the park.

Made with 100% blue weber agave tequila, premium orange liqueur, fresh lime juice, and a triple spice mix of real ginger, cinnamon and chili pepper, the Party Can removes the hassle of traveling to multiple stores to purchase all the ingredients for your margarita. Additionally, those who are worn out from at-home bartending over the last few months will love that the Party Can involves absolutely no prep time: simply chill, shake and serve.

Azulana Sparkling Tequila is a blend of 100% blue agave tequila with sparkling water mixed with various hints of fruit and notes of agave nectar strengthening the tequila flavor. Made with natural ingredients, go for something bold this spring and summer and try their Pineapple Rosemary which is "fruity, subtly herbal, with hint of flowers." You can find their other flavors like Lime and Blue Agave, here.

Created by Boulevard Brewing Company founded in 1989, Fling is their line of crafted canned cocktails. All though they specialize in beer, their desire for something fun and different lead to the creation of cocktails varying from gin and tonics to vodka sodas. Have a fling with their Blood Orange Vodka Soda craft cocktail made with 360 vodka, soda water and hints of blood orange. Find where you can purchase here.

Have a listing you think should be featured contact us or email at Jeremy@offthemrkt.com to tell us more! Follow Off The MRKT on Twitter and Instagram, and like us on Facebook.

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Where To Find The Best Lobster Rolls In The Hamptons

Catherine Doolan

Lobster rolls are a go-to meal over the summer. The Hamptons are home to many of the best lobster rolls out East. Many Hamptons restaurants serve lobsters from local waters. Here are a few fan favorites!

Clam Bar at Napeague - Amagansett, NY

The Clam Bar at Napeague can be found on Montauk Highway in Amagansett. The Clam Bar lobsters are freshly caught everyday by Montauk fishermen. The lobster roll is lobster claws in a toasted bun, served with warm butter.

Image source: www.clambarhamptons.com

Duryea’s - Montauk, NY

Fresh local seafood! Located on the Fort Pond Bay, Duryea’s offers sunset views while enjoying their well known lobster roll.  Outside seating opening June 18th.

Image source: www.duryealobsters.com

Bostwick’s Chowder House - East Hampton, NY

Bostwick’s Chowder House in the heart of East Hampton, offers both a hot and cold lobster roll served with a choice of coleslaw, fries, potato salad or potato chips.

Image source: www.eastendtaste.com

The Lobster Roll - LUNCH - Amagansett, NY

Looking to make a quick roadside stop? The Lobster Roll is the place.  It has been around since the 1950’s on Montauk Highway in Amagansett. Their lobster roll consists of a mix of lobster claw and knuckle meat on a toasted bun, served with butter.

Image Source: www.lobsterroll.com

John Scott’s Surf Shack - Westhampton, NY

John Scott’s Surf Shack is situated on Dune Road in Westhampton Beach.  John Scott’s has beautiful views of Moriches Bay and has a magnificent ambiance. Its famous lobster roll is served with fries.

Image source: www.johnscottssurfshack.com

Have a listing you think should be featured contact us or email at Jeremy@offthemrkt.com to tell us more! Follow Off The MRKT on Twitter and Instagram, and like us on Facebook.

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5 Eateries in The Bronx You Should Try

Jessica N. Todmann

Aside from the shopping and club hopping, New York City is also the global food capital. New Yorkers love to eat, and those visiting often make it a point to try all this town has to offer within the culinary department.

While for the most part out-of-towners, as well as New Yorkers, tend to gravitate towards restaurant’s in Manhattan, there’s an often overlooked borough you should explore. 

The Bronx!

Here you’ll find a unique range of cultural diversity that can only be realized and appreciated if you take the train (or car) ride in. 

If you’re feeling adventurous, and hungry, I’ve got a few eateries in The Bronx to recommend. *Please note that COVID-19 related restrictions are still in place within the New York City area, so many dining establishments are only offering takeout, pickup and/or delivery services.*

The Seashore

If you want your meal to come with a view, then stop by The Seashore. Located right off the City Island Road Bridge, you can get here by car and park onsite or via public transportation (take the local Bx29 bus or the BxM8 express bus). This waterfront destination offers an expansive seafood menu that never fails in the taste department, along with a very attentive waitstaff and management team. The Seashore offers a lunchtime menu at a great price point, with no shortage on the portion size or quality. For now, you’ll be able to enjoy their online ordering options for take-out and delivery.

Fratelli’s

Fratelli’s is an Italian restaurant housed in the Pelham Gardens section of The Bronx. Take the #5 subway line and get off at either the Gun Hill Road or Pelham Parkway train stations to get there, or opt for a ride on the Bx12 bus that runs from the Inwood section of Manhattan. Of course, driving is also an option and parking is plentiful within this mainly residential neighborhood. Indeed, Fratelli’s does have this “neighborhood” feel and their atmosphere makes it a welcoming place for both regulars and newcomers. So does the food. In sharing his own story, the head chef and owner makes it clear that he’s cooking from the heart and sharing a piece of his tradition with diners. If you’re flying solo their Veal and Shrimp Fratelli dish tops the list. If you’ve got a few mouths to feed, try their Family of Four dinner special!

Cơm Tấm Ninh Kiều

Cơm Tấm Ninh Kiều is a Vietnamese restaurant with a friendly young team ready to serve up some tasty grub. They’ve recently revamped their website which makes navigating it pretty seamless. Their operating hours are now right at the top of the page and a lovely visual menu has been added to showcase all of their food items. Although the current state of the pandemic will prevent you from dining in, luckily St. James Park is right across the street. Walk in and take a walk while you enjoy your Bánh Mì! They also have a really interesting bubble tea style drink, which is a Sugarcane Caramel Latte. Eat your heart out Starbucks.

Vegan’s Delight

Healthy eating continues to be on trend, but Vegan’s Delight isn’t about being trendy. This down to earth shop doubles as a Caribbean mini market and takeout joint, focused on serving their customers food that does good for your taste buds and your physique. Located on Boston Road in the Northeast section of The Bronx, this is the ideal place for food on the go if you rather avoid the bevy of fast food chains surrounding nearby. Vegan’s Delight seems to always be packed, but the staff is swift and patient with you in case you have any questions. Thinking about what to try? Everything. Literally. I will admit, no matter what I purchase I always seem to walk out with an ackee patty in hand.

Antonio’s Trattoria

Antonio’s Trattoria is a well-known Bronx staple, receiving local media coverage and celebrity diners alike because of its great food and history within the community. The beautiful brick interior, light fixtures and overall décor are statement setting, so mark your calendars for a Valentine’s Day dinner at Antonio’s Trattoria. This restaurant is nestled within the Little Italy section of The Bronx, with lots of establishments to venture into right before your reservation. It might make life easier to just hop in an Uber to get there. Although you can only order takeout for now, we remain hopeful that outdoor seating will become an option sooner rather than later.

Have a listing you think should be featured contact us or email at Jeremy@offthemrkt.com to tell us more! Follow Off The MRKT on Twitter and Instagram, and like us on Facebook.

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Merchants NY To Open In Chelsea

As the city starts to reopen, so are new restaurants as  Merchants NY will be opening in a new Chelsea location (190 7th Ave) on June 22 for outdoor dining, relocating from its original home (112 7th Avenue) for more than 25 years.

Merchants NY - Food - Roast Chicken and Wine Glass 

Fully redesigned by Wid Chapman Architects, the multii-area restaurant features an outdoor cafe, bar, dining room, middle and back lounge featuring a plush, intimate seating concept in signature “living room” style. The menu will highlight classic American fare with a curated beer list by Certified Cicerone Anne Becerra as well as unique, signature crafted cocktails.

Designed by Wid Chapman Architects, the modern clubhouse style restaurant features four distinct areas: an expansive outdoor café, bar and dining room adjacent to a wall of bi-fold doors leading to the outdoor café, middle lounge and back lounge. The front bar and dining room are lined with rustic plaster walls and succulent filled cabinets that open up and add light to the room. The middle lounge offers a casual indoor “garden” room, with seating encased by whimsical low wood-clad plant walls and surrounded by a dynamic Manhattan-inspired mural. For those seeking a more intimate experience, the back lounge is outfitted with low lying velvet sofas, private nooks and a fireplace providing a sophisticated backdrop for unparalleled comfort. Merchants NY can accommodate private events from 20 to 200 guests.

“We are excited to celebrate 25 years of operations at Merchants NY and are ready to welcome our guests back with our friendly and dedicated service,” said Abraham Merchant, President and Chief Executive Officer of Merchant Hospitality Inc. “We have taken all necessary measures to keep staff and guests safe and socially distanced to ensure that Merchants NY becomes their much needed ‘home away from home’ after the last few months of lockdown,” added Merchant.

Chef Antelmo Ambrosio designed the Merchants NY menu to feature classic American fare including French Onion Soup, Grilled Cauliflower Steak, Roast Chicken and decadent burgers.  Certified Cicerone Anne Becerra has developed a curated beer list to complement Chef Ambrosio’s creations. And signature crafted cocktails such as the tequila-based Koicha NY and the glittering gin-based Rethink Paloma round out an extensive beverage program.

Beginning June 22, Merchants NY Café will be open daily from 12 PM to 11 PM. During Phase III of New York City’s P.A.U.S.E., the kitchen will be open until 2 AM and the bar will be open until 4 AM daily. Brunch will be served weekends from 11:30 AM until 4:30 PM.

Have a listing you think should be featured contact us or email at Jeremy@offthemrkt.com to tell us more! Follow Off The MRKT on Twitter and Instagram, and like us on Facebook.

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Five New York City Recipes You Can Make In Your Own Home

Caroline Fiske

New York City is known for many things such as Broadway, shopping, apartments, diversity, and of course food. For those of you who do not live in New York City but miss their food like crazy, there is no need to fear! You could easily make your favorite New York City foods in your own kitchen. Below I have five recipes of just some of my many favorite New York City foods that I can bring into my own kitchen in Connecticut. Hopefully, your mouth will be watering by the time you are done reading these recipes.

RECIPE #1: Levain Bakery Chocolate Chip Cookies

Photo Creds: https://www.modernhoney.com/levain-bakery-chocolate-chip-crush-cookies/

Ingredients:

• 1 cup Cold Butter cut into small cubes

• 1 cup Brown Sugar

• 1/2 cup Sugar

• 2 Eggs

• 1 1/2 cups Cake Flour*

• 1 1/2 cups Flour    

• 1 teaspoon Cornstarch  

• 3/4 teaspoon Baking Soda

• 3/4 teaspoon salt      

• 2 cups Chocolate Chips

• 2 cups Walnuts roughly chopped

Instructions:

• Preheat the oven to 410 degrees.

• In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.

• Add eggs, one at a time, mixing well after each one.

• Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips and walnuts.

• Separate dough into large balls and place on lightly colored cookie sheets. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra-large cookies. For a more inviting and delicious look, using food coloring in your cookies is one of the best ways to make it.

• Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.

Recipe Creds: https://www.modernhoney.com/levain-bakery-chocolate-chip-crush-cookies/

RECIPE #2: New York Style Bagels

Photo Creds: https://www.sheknows.com/food-and-recipes/articles/1002655/how-to-make-new-york-style-bagels/

Ingredients:

●       2 teaspoons active dry yeast

●       1-1/2 tablespoons white sugar

●       1-1/4 cups warm water (no less than 110 degrees F)

●       3-1/2 cups bread flour (don’t use all-purpose)

●       Dash of salt

Directions:

1. Mix 1/2 cup of warm water with the yeast and sugar. Let sit until it starts to bubble, about 10 minutes. Add the flour and salt into the yeast mixture, and stir with a wooden spoon. Pour half of the rest of the water into the flour mixture. Knead with your hands and add additional water to moisten the dough.

2. Liberally flour a hard countertop. Knead the dough for about 15-20 minutes, or until smooth and elastic.

3. Lightly brush a large mixing bowl with oil. Place the dough in the bowl and cover with a damp towel. Let rise in a warm place for about an hour. Punch it down and let rest another 10 minutes.

4. Divide the dough into 8 pieces and shape each one into a round bun. On a floured surface, roll the dough until very smooth and perfectly round. Gently press a finger into the center of the dough to make a bagel shape. Stretch the ring to about 1/3-inch diameter. Place on a parchment-lined baking sheet.

5. Cover with a damp towel and let rest for about 15-20 minutes.

6. Bring a large pot of water to a rapid boil. Reduce the heat to a simmer and place the bagels in the water using a slotted spoon. Once the bagels float to the top. Flip them over and let sit for about a minute.

7. Place the boiled bagels on a greased cookie sheet. Bake for about 20 minutes at 400 degrees F, or until golden brown. Cool on a wire cooling rack.

Recipe Creds: https://www.sheknows.com/food-and-recipes/articles/1002655/how-to-make-new-york-style-bagels/

RECIPE #3: Junior’s New York Cheesecake

Photo Creds: https://www.thespruceeats.com/juniors-original-new-york-cheesecake-recipe-1135432

Ingredients for a 9-inch Cheesecake:

• For the Sponge Cake Crust

• Softened unsalted butter (for buttering the pan)

• 1⁄3 cup sifted cake flour

• 3⁄4 teaspoon baking powder

• Pinch of table salt

• 2 extra-large eggs (separated)

• 1⁄3 cup sugar

• 1 teaspoon vanilla

• 2 drops pure lemon extract

• 2 tablespoons unsalted butter (melted)

• 1⁄4 teaspoon cream of tartar

• For the Batter

• 4 (8-ounce) packages Philadelphia cream cheese (use only full fat, at room temperature)

• 1 2⁄3 cups sugar

• 1⁄4 cup cornstarch

• 1 tablespoon vanilla

• 2 extra-large eggs

• 3⁄4 cup heavy whipping cream

Ingredients for an 8-inch Cheesecake:

• For the Sponge Cake Crust

• Softened unsalted butter (for buttering the pan)

• 1⁄4 cup sifted cake flour

• 1/2 teaspoon baking powder

• Pinch of table salt

• 2 extra-large eggs (separated)

• 1⁄4 cup sugar 3

• 3/4 teaspoon vanilla

• 2 drops pure lemon extract

• 2 tablespoons unsalted butter (melted)

• 1⁄4 teaspoon cream of tartar

• For the Cheesecake Batter

• 3 (8-ounce) packages Philadelphia cream cheese (use only full fat, at room temperature)

• 1 1/3 cups sugar

• 3 tablespoons cornstarch

• 1 tablespoon vanilla

• 2 extra-large eggs

• 2/3 cup heavy whipping cream

Make the Sponge Cake Crust:

1. Heat the oven to 350 F.

2. Generously butter the bottom and side of a 9- or 8-inch springform pan, preferably a nonstick one. Wrap the outside with aluminum foil, covering the bottom and extending it all the way up the side.

3. In a small bowl, sift the flour, baking powder, and salt together.

4. In a large bowl, using an electric mixer, beat the egg yolks on high for 3 minutes.

5. With the mixer running, slowly add 2 tablespoons of the sugar and continue beating until thick, light-yellow ribbons form in the bowl, about 5 minutes more.

6. Then, beat in the extracts.

7. Sift the flour mixture over the batter and stir it in by hand, just until there are no remaining white flecks.

8. Blend in the melted butter.

9. In another clean bowl, using clean, dry beaters, beat the egg whites and cream of tartar together on high until frothy.

10. Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry).

11. Fold about 1/3 of the whites into the batter, then the remaining whites. Don’t worry if you still see a few white specks, as they’ll disappear during baking.

12. Gently spread the batter over the bottom of the prepared pan and bake just until set and golden (not wet or sticky), about 10 minutes. Touch the cake gently in the center. If it springs back, it’s done. Watch carefully and don’t let the top brown.

13. Leave the crust in the pan and place on a wire rack to cool. Leave the oven on while you prepare the batter for the cheesecake.
    

Make the Cheesecake Batter:

1. In a large bowl, using an electric mixer fitted with the paddle attachment, if your mixer has one, beat 1 package of the cream cheese, 1⁄3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times.

2. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.

3. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.

4. Blend in the eggs, one at a time, beating well after each.

5. Beat in the cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to over-mix.

6. Gently spoon the batter over the crust.

7. Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1-inch) up the side of the springform.

8. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles about 1 1⁄4 hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes).

9. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away—don’t move it).

10. Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.

To Serve:

1. Release and remove the side of the springform, leaving the cake on the bottom of the pan.

2. Place on a cake plate. Refrigerate until ready to serve.

3. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices.

4. Enjoy!

Recipe Creds: https://www.thespruceeats.com/juniors-original-new-york-cheesecake-recipe-1135432

RECIPE #4: New York Style Pizza

Photo Creds: https://www.seriouseats.com/recipes/2010/10/new-york-style-pizza.html

Ingredients for the Pizza:

•         22 1/2 ounces (about 4 1/2 cups) bread flour, plus more for dusting

•         1 1/2 tablespoons sugar

•         .35 ounces kosher salt (about 3 teaspoons)

•         2 teaspoons instant yeast

•         3 tablespoons extra-virgin olive oil

•         15 ounces lukewarm water

•         1 batch New York Style Pizza Sauce

•         1 pound grated full-fat dry mozzarella cheese (about 4 cups), placed in the freezer for at least 15 minutes

Ingredients for the Sauce:

•         1 (28-ounce) can whole peeled tomatoes

•         1 tablespoon extra-virgin olive oil

•         1 tablespoon unsalted butter

•         2 medium cloves garlic, grated on Microplane grater (about 2 teaspoons)

•         1 teaspoon dried oregano

•         Pinch red pepper flakes

•         Kosher salt

•         2 (6-inch) sprigs fresh basil with leaves attached

•         1 medium yellow onion, peeled and split in half

•         1 teaspoon sugar

Directions for the Pizza:

        1. Combine flour, sugar, salt, and yeast in the bowl of a food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run the food processor until the mixture forms a ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.

        2. Transfer the dough ball to a lightly floured surface and knead once or twice by hand until a smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in the refrigerator and let rise for at least one day, and up to 5.

        3. At least two hours before baking, remove dough from the refrigerator and shape into balls by gathering dough towards the bottom and pinching shut. Flour well and place each one in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.

        4. 1 hour before baking, adjust the oven rack with pizza stone to the middle position and preheat the oven to 500°F. Turn the single dough ball out onto a lightly floured surface. Gently press out dough into a rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch the dough by draping over knuckles into a 12 to 14-inch circle about 1/4-inch thick. Transfer to the pizza peel.

        5. Spread approximately 2/3 cup of sauce evenly over the surface of the crust, leaving 1/2 to the 1-inch border along the edge. Evenly spread 1/3 of cheese over the sauce. Slide pizza onto the baking stone and bake until cheese is melted with some brown spots and crust is golden brown and puffed, 12 to 15 minutes total. Transfer to a cutting board, slice, and serve immediately. Repeat with the remaining two dough balls, remaining sauce, and remaining cheese.

Directions for the Sauce:

        1. Process tomatoes and their juice through a food mill, pulse in a food processor until pureed, or puree with a hand blender. Puree should not be completely smooth but should have no chunks larger than 1/16 of an inch. Set tomatoes aside.

        2. Combine butter and oil in a medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to the lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Discard onions and basil stems. Season to taste with salt. Allow to cool and store in a covered container in the refrigerator for up to 2 weeks.

Recipe Creds: https://www.seriouseats.com/recipes/2010/10/new-york-style-pizza.html

https://www.seriouseats.com/recipes/2010/10/new-york-style-pizza-sauce.html

RECIPE #5: Manhattan Clam Chowder

Photo Creds: https://www.allrecipes.com/recipe/256170/quick-manhattan-clam-chowder/?internalSource=staff%20pick&referringId=1613&referringContentType=Recipe%20Hub

Ingredients:

●       1 tablespoon olive oil

●       1 onion, diced

●       4 ribs celery, diced

●       1/2 (16 ounces) package baby carrots, diced

●       1 tablespoon chopped fresh basil, or to taste

●       1 clove garlic, minced, or more to taste

●       Black pepper to taste

●       3 (14.5 ounces) cans stewed tomatoes

●       4 (6.5 ounces) cans minced clams, undrained

●       2 (8 ounce) bottles clam juice

●       1 (14.5 ounces) can whole potatoes, drained and diced

●       1 dash Worcestershire sauce, or to taste

Directions:

1. Heat olive oil in a large pot over medium heat; cook and stir onion, celery, carrots, basil, garlic, and black pepper until vegetables are tender for about 10 minutes. Transfer 1/2 of the vegetable mixture to a food processor.

2. Stir 2 cans of stewed tomatoes into the pot. Drain the remaining can of stewed tomatoes and add to the food processor. Blend the vegetable-tomato mixture until smooth. Stir pureed mixture into the pot with vegetables.

3. Mix clams, clam juice, and potatoes into the pot; bring to a boil. Reduce heat and simmer soup until heated through 15 to 20 minutes. Season soup with Worcestershire sauce.

Recipe Creds: https://www.allrecipes.com/recipe/256170/quick-manhattan-clam-chowder/?internalSource=staff%20pick&referringId=1613&referringContentType=Recipe%20Hub

 Even though these recipes at home may not be the same as eating these foods at the actual New York City restaurants, the strong aroma of warm chocolate chip cookies or baked pizza dough will be in your own home! And since we are living in a temporary new normal, making these and many more New York City-inspired recipes is what people like me who do not live in New York City can do. One day restaurants and life will be thriving again, but until then we must make the most of the present, and bringing New York City into our kitchens is a start. 

Have a listing you think should be featured contact us or email at Jeremy@offthemrkt.com to tell us more! Follow Off The MRKT on Twitter and Instagram, and like us on Facebook.

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Rare Wines And Spirits To Get Dad This Father's Day

When it comes to Father’s Day, a good wine will always be his first choice. While he may have his favorite on hand wines and an inventory that keeps bringing you home, Father’s Day is the time to give something truly rare for his top-shelf. Not sure what is worthy? Don’t worry we’ve got you covered with the perfect gift to bring to Dad.

Joseph Phelps Vinyards’ Insignia - $300.00

This past September, the Napa Valley vineyard released their highly rated and world class, estate-grown flagship blend Insignia 2016. The 2016 vintage is the perfect blend of 84% Cabernet Sauvignon, 10% Petit Verdot, 3% Malbec and 3% Cabernet Franc Elegant. Complex with a supple, creamy texture and bold tannins, this wine will carry through a savory dinner and on to a post-meal cheese spread or delightful desert.

Antica Terra’s Antikythera - $150

Antikythera, the pinot noir from the Willamette Valley’s Antica Terra, is the perfect light red to enjoy on those summer evenings, offering an abundant fruit and cinnamon stick aroma, with a dose of oak and a lightly tannic finish. 25% of proceeds will go towards First Responders First in support of frontline health workers and their families.

Santa Teresa 1796 - $44.99

From the oldest Venezuelan rum brand, Santa Teresa 1796 is one of the first super-premium rums to employ the Solera Method, an artisanal processing method featuring a blend of light, heavy and pot still rums aged 4 to 35 years. Santa Teresa 1796 features a palate that hearkens back to scotch and whisky, with notes of tobacco, leather, molasses and dark chocolate. Dark and bold with rich notes of molasses, vanilla and cherries, the Venezuelan premium rum has a similar flavor palate to the finest dark spirits on the shelf. Packaged in a stylish cylindrical tin, Santa Teresa 1796 makes gift wrapping a breeze.

Stags’ Leap Winery 2016 The Leap Cabernet Sauvignon - 115

A darkly intense, multilayered, rich and approachable wine with depth of fruit, plushness and creamy richness; offers blackberry, blueberry and macerated strawberry aromas, with subtle baking spice notes of cinnamon, milk chocolate and coffee, alongside more savory notes of black olive and chaparral herbs.  On the palate, there is elegance, freshness and complexity, showing lifted dark blackberry, blueberry and black raspberry fruits followed by hints of espresso and black pepper spice.

Dom Pérignon’s Vintage 2008 - $175

Pop open Dom Pérignon Vintage 2008 which releases a mingling of white flowers, citrus and stone fruit aromas, as the final notes offer spicy, woody and roasted scents during Father’s Day celebrations. As Dom Pérignon Vintage 2008 touches the palate, the fruit is pronounced and clear, mainly aromatic, grey, smoky and highly promising. Vintage 2008 enjoys duality: warmth & freshness, meat & iodine pairings, cooked & raw. Spices enhance and accentuate 2008’s effervescence and densify the wine.

The Macallan Estate - $250

The Macallan Estate is the whisky maker’s tribute to our heritage and home. It is an extremely special single malt containing rare spirit from a proportion of the barley grown at Easter Elchies estate, which is distilled just once a year over the course of a single week. The Macallan Estate is a celebration of the single malt’s peerless provenance and heritage and will make the perfect gift for your whisky loving dad this Father’s Day. 

PATRÓN Reposado - $60

Carefully distilled in small batches at Hacienda PATRÓN distillery, Patrón Reposado is handcrafted from the finest 100% Weber Blue Agave. Aged in oak barrels for at least two months, Patrón Reposado offers the clean taste of PATRÓN Silver with the oaky flavor of Patrón Añejo.

Dom Pérignon Rosé Vintage 2006 - $349

Dom Pérignon latest Rosé Vintage 2006 is committed to bringing out the thrilling red characteristics of Pinot Noir, opening with dark notes of spices and coca and followed by the fruity flavors of roasted figs, apricots and candied orange. The latest rosé pairs well with simple, authentic food originating from France, Spain or Italy, playing on the mellow and rich textures which the wine complements perfectly.

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Riedel Winewings - $35

Tell Dad to toss out his old wine glasses, and it’s time for the upgrade he needs. The Riedel Winewings Collection spurred from a project tasking Riedel with designing the ultimate glass for the “king of grapes,” Cabernet Sauvignon. The ensuing glass was the first of the Riedel innovation to buck the norm of the traditional egg-shaped wine glass. The bowl is pushed upward to create a wider, bulbous base, creating the largest in-glass surface area and aeration space in any of Riedel’s collections. The top of the Riedel Winewings bowl acts as the varietal specific guide, concentrating the aromas and flavors of a wine to the palate. The collection reimagines varietal-specific shapes for seven styles: Cabernet Sauvignon, Pinot Noir/Nebbiolo, Syrah/Shiraz, Riesling, Chardonnay, Sauvignon Blanc and Champagne

Have a listing you think should be featured contact us or email at Jeremy@offthemrkt.com to tell us more! Follow Off The MRKT on Twitter and Instagram, and like us on Facebook.

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WoodSpoon The New App That Delivers Chef Cooked Meals To Your Home

The newly launched WoodSpoon app connects customers with New York City’s best home chefs to deliver delicious homemade food across Manhattan, Queens and Brooklyn.  WoodSpoon is a new community-based, two-sided online platform that facilitates the process of ordering a variety of dishes from local cooks. The app’s respected lineup of chefs and home cooks are given a platform to share their culture and passion with others, creating an inclusive culinary experience for all.

Chef Chen Levy - Meringue cookies

Oren Saar and Merav Kalish Rozengarten are the co-founders of WoodSpoon, which officially launched the app this week after beta-testing since the fall of 2019. Saar took his experiences working at Google and Boston Consulting Group after graduating from MIT, to create WoodSpoon, which has served over 3,500 diners since inception.

There are over 100 home chefs on the WoodSpoon app including Israel's Bake-off winner Shay Golan, Xiomara and her husband Aiman Reyes, who was a noted chef in Tel-Aviv for over a decade, plant-based chef Rachel Hazen, Neapolitan culinary star Giuseppe Amato and Kevin Martinez who helms from the Dominican Republic and previously worked at Jean Georges and Nobu.  Diverse dishes available for purchase range from Salmon Sushi Bowls and Challah Bread, to Shakshuka Baguettes, Chicken Quesadillas, and everything in between. WoodSpoon provides the opportunity to taste dishes as varied as a decadent Middle Eastern custard called Mahalabi and Tunisian Fricassee. 

Users can receive 15% off their first three orders by using the code Launch2020.

Download the app on Apple or Google.

Have a listing you think should be featured contact us or email at Jeremy@offthemrkt.com to tell us more! Follow Off The MRKT on Twitter and Instagram, and like us on Facebook.

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Bubby's Tribeca Reopens With Takeout

Bubby's is back! Bubby's Tribeca location is now up and running daily for curbside pickup and delivery. Customer favorites like pancakes and pies are on the menu, along with a special family feast of fried chicken with all the trimmings, as well as some new items.

Bubby's Chef/Owner Ron Silver states “We closed Bubby’s in late March because we wanted to take extra measures to protect our staff and customers. With the city and state making progress in numbers of cases and increasing protection methods, we decided it was the right time to come back. We’re starting slowly and know there’s a very long road ahead, but you have to start somewhere”

“By reopening Bubby’s Tribeca for delivery/takeout, we’re excited to reengage with the community. We hope to provide the same friendly, comforting place that they’ve always been able to count on. We are longing for the busy, bustling experience just as much as everyone else, but until then we hope our food will provide some reprieve. We’re also introducing new menu items in the coming weeks like pie dough balls, pie making kits, frozen biscuits and other items customers can make at home to keep the Bubby’s experience alive even if they can’t dine inside the restaurant” said Bubby's Chef/Owner Ron Silver

You can currently place an order by delivery and curbside pickup available by calling 212-219-0666. Specials include Grab yourself a family feast of fried chicken, coleslaw, buttermilk biscuits, creamy mashed potatoes, chicken gravy and choice of pie. Serves 4 for $100.

Have a listing you think should be featured contact us or email at Jeremy@offthemrkt.com to tell us more! Follow Off The MRKT on Twitter and Instagram, and like us on Facebook.

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5 Fun Things You Can Do in Town this Memorial Day Weekend

Memorial Day Weekend is almost upon us so we've rounded up five of our favorite things to do that include all of the best things in life: burgers, wine, brunch, cocktails and dinner. As restrictions start to life, you can still enjoy the holiday weekend with these 5 options!

1.  Grab a Free Burger at Hole in the Wall Courtesy of Ghost Burger (on Friday 5/22)

Hole in the Wall's Murray Hill (626 1st Avenue) location is teaming up with Ghost Burger to give away 100 gourmet burgers as a thank you to NYC for staying strong. The first-ever Ghost Burger pop up is happening tomorrow (Friday, 5/22) from 12pm - 6pm.  If you're one of the first 100 people to visit Hole in the Wall in Murray Hill on Friday and purchase a drink, you’ll receive a free mouthwatering burger from Ghost Burger. Drink options include coffee, tea in addition to alcoholic beverages like a Jalapeño Bloody Mary, Aperol Spritz, Mimosa, Blood Orange Negroni and the Espresso Martini. Gourmet burgers include the Fat Boy with 5oz grass-fed beef, double cheese, applewood smoked bacon, lettuce, grilled onion, pickles and special sauce, The Herb with an Impossible patty, cheese, grilled onion, lettuce, tomato, avocado, pickles and kewpie mayo, and the Char Siu Chook with fried chicken, applewood smoked bacon, cheese, lettuce, pickled carrot, jalapeños and ranch. 

2. Head to the newly reopened location of Fornino at Brooklyn Bridge Park Pier 6 

The Brooklyn Bridge Park Fornino location seasonally opens for takeout on Friday, May 22nd.  If the weather cooperates, bring a book and feast on their Italian specialties from a blanket in the park. The outdoor restaurant will have two pickup windows for socially distanced grab and go wood-fired pizzas, salads, sandwiches and non-alcoholic beverages. The Brooklyn Bridge Park Fornino location will be open on weekdays from 3pm to sunset and on weekends from 12pm to sunset. Patrons will have the ability to order in advance through the Fornino website for pickup or to make purchases on site with contactless payment options available. Delivery will also be provided via Caviar starting May 29th.

3. Go on a drinks crawl in Chelsea.

Loulou (176 8th Ave) has unbelievable cocktails that can be picked up from their to go window daily from 3pm - 9pm. You could then walk over to Union Square Park. The Loulou Hour from 3-5pm features $10 specialty cocktails, $9 Rosé by Minuty, $8 red and white wine and $6 Sangria. If you're hungry, Menu items from Executive Chef Jarett Brodie include a Niçoise Salad with seared tuna, shaved egg, kalamata olive, haricot verts, potato, watercress and anchovy, Cavatelli with wild mushroom ragu, lacinato kale, crispy artichoke, and Parmesan creme, the Loulou Burger made with grass-fed beef, clothbound cheddar and caramelized onions, Duck Leg Confit with apple rosemary puree and gala chutney, and Steak Frites featuring a 7oz skirt steak and béarnaise.
 

4. Celebrate National Wine Day on Monday, May 25th by getting wine delivered. 

Sushi Lab at The Sanctuary Hotel in Midtown (132 W. 47th Street) is offering all wine by the bottle at 40% off. Wines include Mud House Sauvignon Blanc, Flor de Campo Pinot Noir, and Whispering Angel Rosé. You can also indulge in 40% off sake, including Suigei “Drunken Whale”, a Tokubetsu Junmai sake with a ricey nose and a crisp clean finish complemented by a rich flavor at the price of $18 (40% discount from $30), Dassai 39 for $27 (40% discount from $45). Head to Seamless, DoorDash, UberEats or Postmates to order. The vegan eatery Beyond Sushi has delicious wines on their delivery menu including an Accuro Malbec from Argentina, Orenia Syrah from France, Casal De Ventozela Rosé from Portugal, Breganze Pinot Grigio from Italy and a California Chardonnay.

When you purchase a bottle of wine with your lunch or dinner order, you'll receive a complimentary 4oz wheel of organic cashew based cheese. Order on the website and seamless.  Last but not least, Clinton Hall is offering delivery and pickup from their 16 W. 36th St. and 90 Washington St. and you can drink to your heart's delight with their menu of $19.99 bottles of wine, such as Santa Marina Prosecco, Justin Sauvignon Blanc, Chateau Ste Michelle Rosé, Seaglass Chardonnay, Terrazas Altos Del Plata Malbec, and Excelsior Cabernet. Delivery and pickup is available from 12pm - 9pm Monday - Sunday via UberEats, GrubHub or Seamless. 

5 - End the week by ordering from your favorite restaurant for dinner and a movie night in.

Brooklyn Chop House at 150 Nassau Street in FiDi serves up dim sum and chops giving diners everything from seafood and noodles, to 30 - 35 day dry-aged Prime Steaks and Double Thick Cut Chops. If you’re looking to be a total baller and split a fine dining experience with your quarantine crew, splurge on 32oz Dry-Aged Bone in Tomahawk, a 48oz Dry-Aged Porterhouse for two and Salt & Pepper Lobster Tails. You can also indulge in their delicious dishes and cocktails a la carte by ordering delivery on Monday - Sunday from 4pm - 11pm here, on Postmates, Seamless or Caviar. Segreta Cucina Italiana (55 E 54th Street) offers a wide selection of classic Italian dishes at affordable prices, which can be paired with a varied selection of Italian wines by the bottle.

Executive Chef Moshe Grundman showcases his talent with House Specialties which includes Salmon Oreganata, Calabrian Shrimp, Chicken Parmigiana, Chicken Marsala, Veal Milanese, Veal Parmigiana and a Whole Grilled Branzino. They’re also offering a 30% off discount for first time purchases via GrubHub. Order for delivery via Seamless, Grubhub and the website on Monday - Saturday from 5pm - 9pm and on Sunday from 3pm - 8pm. Last but not least, Ghost Burger is delivering fun and flavorful burgers when you need one the most. Ghost Burger keeps things simple with three signature classics: beef, chicken and a veggie. Their Fat Boy 2.0 features a dry age chuck rib patty, Miso onions, mustard special sauce and American cheese on a milk bun. There’s also wings, truffle fries, and sides to choose from. You can even swap out any bun for lettuce, if that’s what you’re into. Order on the website on Friday from 11am - 6pm and Saturday - Sunday from 10am - 3pm. 

Have a listing you think should be featured contact us or email at Jeremy@offthemrkt.com to tell us more! Follow Off The MRKT on Twitter and Instagram, and like us on Facebook.

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