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Manhattan Munchies: Openings


Hey Skinny Minnies, Fashion Week’s over, let the feasting begin.

Bunch of new ones hitting Manhattan’s empty lease spaces in the coming weeks. Here’s the ones we’ll check out.

Westville (WoHo): The little green market diner that could is opening its fourth location at 333 Hudson Street. Massive space, we hope they haven’t overshot the amount of tables they can turn, as so many do, and close a few months later. Many go to the original West Village location for the reasonably-priced fresh fare—and tasty trout and salmon preparations—but our thing has always been those heavenly hot dogs. WoHo—west of SoHo—are the lucky ones.

El Toro Blanco (West Village): Understated restaurateur sensation John McDonald may have just closed Chinatown Brasserie over in NoHo—the space was just too-too big to make it—but now he’s taking on a Bermuda Triangle spot—the old Scuderia and more recently a failed contemporary steakhouse across from Da Silvano—and we think it will be a hit. “Modern Mexican” is how the fare has been described, but not “fussy.” And lots of fresh fish, old-school Baja coastal. McDonald’s paired up again with Josh Capon (B&B, Lure Bar), and transforming the rather corporate-blah space into something comfy and fun, sans any aye-yie-yie-yie trappings. There will be tequila. Opens in a couple of weeks. AND, in the meantime, we have word that a far more intimate version of Chinatown Brasserie is going to be opened on wonderful cobblestoned Bond Street, just a chopstick’s throw from the old space.

Comodo (SoHo): Worth supper club wizards Felipe and Tamy Donnelly have also stepped into a space that has had its comings-and-goings: the old Salt digs at 58 MacDougal Street. It’s a quiet little enclave that has really only seen one restaurant make it in years: One Hundred Acres (with 12 Chairs still hanging in there for at least a decade now). It’s going to be Latin-American cuisine (Colombian-Mexican), and other dishes the couple have become known for, such as its testing-dinner fab lamb sliders served on Brazilian cheese bread. It’s already opened for brunch, and we like what they’ve done to the façade. Fancy but not fussy. Check out more details at: