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Slurp On the Cheap: The East Village’s Oyster Happy Hours

oystersNoah Fecks

The first New York Oyster Week, celebrating our city’s special history with the salty bivalve while examining preservation efforts, is upon us. Until Sat. 29, there’ll be “oyster-centric” events in and around the city. But these East Village oyster specials can be had year-round.

Mermaid Inn
96 Second Avenue, near Fifth Street; (212) 674-5870
At this neighborhood fixture, you can pledge allegiance to the East Coast or West Coast: Barcat oysters, from the east, are offered for $1 each while Chefs Creek oysters, from the west, are $1.75 each during the “Happy Hour and a Half”: Monday through Thursday from 5.30 p.m. to 7 p.m. and Friday through Sunday from 5 p.m. to 7 p.m.

Desnuda – Winebar & Cevicheria
122 East Seventh Street, near Avenue A; (212) 254-3515
It’s happy days at the Bourgeois Pig’s dark and sexy sister bar, which serves Beau Soleil oysters on the half shell with ginger shallot, relish and chipotle mignonette, Sunday from 2 p.m. to midnight and Monday 6 p.m. to midnight. Order a glass of wine from their selection of South American varieties and you can get a dozen oysters for $1 each. Read more…

Upstate Comes to the East Village, Bringing Oysters and Beer

oystersNoah Fecks

Last week The Times introduced us to an East Village couple that found hipness upstate. On the flip side of that coin is Shane Covey, a man from New Hartford, N.Y., who, last week, opened Upstate in the East Village. The restaurant’s woodwork, including 150-year-old hemlock, is from a barn in Mr. Covey’s hometown, and breweries represented on the draft beer list include Ithaca Beer Company and Keegan Ales of Kingston.

Despite the out-of-town allegiance, Mr. Covey’s first instinct was to call the restaurant Local, and offer a menu of exclusively local, sustainable food. “I was thinking, man, it’s going to be tough to do that 100 percent,” he said. “I do it probably 85 percent if not more, but you’re going to get someone who comes and asks, ‘Where did the tomato come from?’ and I’m going to be like, “I don’t know— I got it at the bodega next door!” (Mr. Covey also gets his wines from down the block, at Tinto Fino.) Read more…