Erica Chayes Wida

3 weeks ago | observer.com | Erica Chayes Wida

Chef Paul Carmichael at Kabawa, his new Caribbean restaurant in the East Village. Courtesy KabawaThe Caribbean, with its rich food, music and culture, is a destination that offers a tranquil escape to those who visit. Thanks to Barbados-born executive chef Paul Carmichael, who opened Kabawa in the East Village on March 25, people can discover a taste of the island’s energy in New York—at least for an evening, and as long as you have $145 per person to spare.

1 month ago | observer.com | Erica Chayes Wida

Along with designer dresses, leather handbags and custom couches, some of the most renowned luxury brands now offer New Yorkers another luxury experience: dining. From Polo Bar to La Mercerie, the designer-owned restaurant fad is a trend that continues to grow.

1 month ago | wetheitalians.com | Erica Chayes Wida

BY: Erica Chayes WidaFinding your favorite Italian restaurant in a city like New York is an extraordinary act-and once you have one, you must never let it go. Hold it tightly like the lapels of a wool coat when the wind whips down Sixth Avenue. Learn the names of the owners, the managers and the waitstaff. Greet them ebulliently, and if you can, in Italian. Try every dish on the menu until you know, for sure, which is your go-to.

1 month ago | observer.com | Erica Chayes Wida

Chef Erik Ramirez and Juan Correa at Papa San, their newest venture. Courtesy William Jess LairdI don’t often hang in Hudson Yards, but for Papa San, I would. The fifth venture from chef Erik Ramirez and restaurateur Juan Correa, who began invigorating New York, Madrid and London’s dining scenes with a Japanese-Peruvian fusion cuisine called Nikkei in 2015, opened to the public Thursday, Feb 18.

2 months ago | observer.com | Erica Chayes Wida

Jiho Kim debuts Joomak, a new iteration of his Michelin-starred Koreantown restaurant, in the West Village. Paola BaylonAfter nearly three years as one of New York’s must-try tasting menus, Joomak Banjum closed its doors in February 2024 due to rising rent. It felt like a premature end to the Michelin-starred restaurant’s story, but for executive chef Jiho Kim, it was just the beginning.