Places in the West Village

Beard Papa's

Beard Papa's is an Osaka based chain with locations all around the world, including a handful in New York City.  Their speciality is a cream puff pastry shell filled with whipped cream custard, available in vanilla, chocolate and a wide variety of speciality flavors, that is then lightly dusted with powdered sugar.

The cream puffs have been dubbed "Best Cream Puffs in the World" by a number of newspapers and in 2008 Wired Magazine awarded Beard Papa's the "Wired" rating - the magazines highest possible rating.

 

 

Recommended by David Bienenstock

Citarella

A destination for the discerning, Citarella is regarded as a top food mecca in New York City and the Hamptons.

Mike Citarella created Citarella in 1912 on Broadway & 164th Street in Harlem’s Sugar Hill section of New York. A jewel of a store where fish was piled high on marble slabs, sawdust scattered the floor and dedicated employees were quick to help customers.

Recommended by The Big Cheese

Corner Bistro

Corner Bistro, the last of the bohemian bars in West Greenwich Village, has been serving customers since the earlier part of this century. The original ambience is pretty much unchanged, and we like to keep it that way.

SOURCE: Corner Bistro
Recommended by Josh Ozersky

Film Forum

Film Forum was founded by two young cineastes with a $2000 investment, a tiny 16mm Bell & Howell projector and a rented loft space on West 88th Street.

Recommended by Peter McGough

Gradisca

A dark, romantic, and rustic dining room with red walls and low ceilings indicates that this Italian ristorante aims for a date crowd. Sophisticated and seasonal home cooking offsets the portion size (small) and price range (high). If you’re lucky, you’ll be there when the owner’s mother, Katerina, is in from Italy, hand-rolling the pasta and stuffing ravioli in the front of the restaurant.

Recommended by Lorie Karnath

Hummus Place

With locations scattered throughout the city the Hummus Place is a restaurant that specializes in dare I say, hummus. The hummus is prepared in their special imported Tahini (which can be purchased to go) and all plates, that range from the Hummus Fava (whole fava beans stew, tahini, egg, olive oil and spices) to the plain and simple Hummus Tahini (Tahini, olive oil and spices) are served with pita bread and a pickle.  In addition there's toppings (egg, olive oil, roastedpine nuts), wine, beer, Turkish coffees and traditional Middle Eastern sides.

Judson Church

Beginning in the 1950s, the Judson Memorial Church has supported a radical arts ministry, first led by associate pastor Bernard Scott and subsequently by associate pastor Al Carmines. The church made space available to artists for art exhibitions, rehearsals, and performances. The church also assured that this space was to be a place where these artists could have the freedom to experiment in their work without fear of censorship. In 1957, the Judson Memorial Church offered gallery space to Claes Oldenburg, Jim Dine, and Robert Rauschenberg, who were then unknown artists.

Recommended by Noémie Lafrance

Julius Bar

This structure has been welcoming folks since 1840, first as a grocery store and then, in 1864 as a bar.  It was built in 1826 on the corner of Amos Street (West 10th) and Factory Street (Waverly Place).
 
During Prohbition it was a popular speakeasy and, along with Nick’s at the corner of Seventh Avenue South and the nearby Village Vanguard, was frequented by many of the jazz and literary legends of the era.  It started to attract a gay clientele in the 1950s and it is surely the oldest gay bar in the city and the oldest bar in the Village.

Recommended by Peter McGough

Le Poisson Rouge

Le Poisson Rouge is a multimedia art cabaret founded by musicians on the former site of the historic Village Gate. The space is dedicated to the fusion of popular and art cultures in music, film, theater, dance and fine art. The Venue's mission is to revive the symbiotic relationship between art and revelry and to establish a creative asylum for both artists and audiences.

Lupa

Lupa Osteria Romana opened its doors on October 1, 1999 under the partnership of Jason Denton, Mario Batali, Joseph Bastianich, and Mark Ladner. The idea behind the four men was to open a casual restaurant specializing in Roman trattoria fare of the highest quality at a moderate price. The restaurant has met its promise, offering a unique dining experience with a true "Lupa" dimension.

Recommended by Johnny Iuzzini

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