Our 10 Best Places to Eat at the 4Knots Music Festival in the South Street Seaport
Yes, this classic "ploughman's lunch" featuring Stilton cheese, smoked salami, pickled beet salad, apple slices, and excellent rustic bread is available somewhere in the Seaport, and nothing could go better with a cold beer. (Try place No. 3.)
With its cobbled streets, tall ships, and 18th-century atmosphere, the picturesque South Street Seaport is a hard place to find something good to eat. Clueless tourists are sitting ducks when it comes to food, and many of the highest-rent and most-trafficked places depend upon them to sit down, order crap, and then pay through the nose for it.
Not so you, 4Knots attendee and savvy New Yorker. You want good food and reasonable prices -- or even something much better than that on both counts. Here, then, is Fork in the Road's list of the best places to eat in the Seaport and on its fringes. Don't be surprised if some are unusual and off the beaten path.
10. Suteishi -- Peck Slip, where Suteishi is located, seems a far cry from the Seaport's maddening throngs, and the restaurant -- open to the street to catch cooling breezes -- excels at nori rolls and salads. No, it's not the best sushi you've ever tasted, but in this context it will do just fine. 24 Peck Slip, 212-766-2344
9. L&L Hawaiian Barbecue -- Yes, it's a fast-food chain, and yes, you have to walk three blocks up Fulton Street to get to it, but believe me, you won't regret it. Because L&L offers vernacular food from our 50th state, including long-smoked pork barbecue flown in from Honolulu, pork steamed in banana leaves ("lau lau"), Chinese charcuterie, Japanese teriyaki, and noodles with Spam, all accompanied by mayo macaroni salad. Weird, cheap, and good. 64 Fulton Street, 212-577-8888
8. Il Brigante -- "The Brigand" is one of the city's few restaurants from Calabria, the toe of the Italian boot and one of the country's poorest regions. Il Brigante specializes in pizzas, which emerge from the wood-burning oven charred and smoky-tasting. Go for the simple and elegant margherita, or for the Calabria, which features hot soppressata and black olives. Among pastas, pick the baked "fussili silani," which name-checks a rugged plateau in the Calabrian outback. 214 Front Street, 212-285-0222Next Page
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