While the neighborhood has changed, Pastis has maintained its timeless style, never failing to offer great French food. You’ll only have one day this weekend to make up for lost time, but head over early for a casual brunch or a croque-monsieur, or join patrons later that night for what is sure to be the most heart-breaking service of foie gras and steak tartare you will ever see.
When Pastis came to the Meatpacking District in 1999, trendy cafes and boutiques began popping up all around. Before long, the neighborhood transformed from a seedy and sex-ridden dive to an arts and fashion epicenter, and it’s been that way ever since. The Whitney Museum of American Art is even constructing a second location in the area, set to be completed in 2015. But today, Feb. 28, Pastis, which started it all, will serve its last order of pommes frites—at least until further notice—and the neighborhood will say goodbye to a local icon.
I really like places that will serve me pancakes at 2 a.m. and not judge me for it. Bubby’s is a New York staple for serving greasy comfort food where you would least expect it. At the base of the High Line, Bubby’s is a rustic escape when you’ve had enough of the artsy and just need a biscuit and some matzo ball soup.
Founded in 1970 to host experimental art of all types, White Columns dubs itself the “oldest alternative art space” in New York. The gallery’s work has been completely representative of that mission, hosting major artists of the postmodern art world. On Monday, White Columns comes out of its annual month-long hibernation with the paintings of British artist Clive Hodgson, a sculptural installation by Joe Fyfe, and more. White Columns is free to the public.
My general grocery-shopping philosophy is to strike the most delicate balance between cost and expiration date. But for those of you who appreciate the finer things in life, The Filling Station has a quirky array of olive oil, vinegar, and salt. You can also sample as many different fruit-infused balsamic vinegars as you want if that’s what you’re into.