- Home
- Editorial
- SPACES
- Global Village
- The Angry Buddhist
- Progress Report
- COLUMNS
- CARTOONS
- News
- Opinion
- Arts
- Scoopy's
- In Pictures
- Real Estate
- Villager Blog
- Special Sections
- Film Fest
- Sponsored Content
- Why Pink?
- Art Corner
- 80th Anniversay
- Pride
- Meat Market
- Progress
- Union Square
- Volunteers
- Literature
- Downtown Directory
- From the publisher
- Community Listings
- Handicapped & Disabled Services
- Health Services
- Hotels
- Legal & Financial Services
- Neighborhood Associations
- Police
- Political Organizations
- Post Offices
- Public Officials
- Recreation
- After School Programs, Daycare and Nursery Schools
- AIDS Services
- Business Associations
- Cultural Organizations
- Education Colleges & Universities
- Educational Services
- Libraries
- Museums & Attractions
- Jobs
- Calendar
- Contests
- Villager Blog
- Jobs
- Our staff
- Media kit
- Current print edition
- Home delivery
- Previously published
- Buy a copy of The Villager
- Get email updates
- Classifieds
‘A safe haven’ for delicious gluten-free dining
BY MICHELE HERMAN | My husband and I recently treated ourselves to dinner at 99 Bank, the new restaurant on the corner of Bank and Greenwich Sts., former home to the Marrow, Paris Commune and Nadine’s. All we knew about the place was what we could see from a cursory peek from the sidewalk, and read more here »
BY MICHELE HERMAN | We West Villagers used to have a rule of thumb: If you see a forlorn, anonymous, unimproved building, assume it’s a Gottlieb property. Bill Gottlieb, the eccentric local landlord, was more of a collector of buildings than a developer of them. Gottlieb died 17 years ago and his company is now read more here »
Continue reading …
Get in the spirit of the holiday season and get a great-tasting meal at the Annual Sixth Precinct Roast Beef Dinner fundraiser for the Caring Community. It all happens on Tues., Dec. 6, rom 6 p.m. to 9 p.m., at Our Lady of Pompeii Senior Center, Father Demo Hall, 25 Carmine St. Admission is $13 read more here »
Continue reading …
BY TINA BENITEZ-EVES | Growing up as a young girl in Oradea, a small town in Transylvania, Ioana Holt was often tasked with mixing ingredients for cakes, breads and other sweet things that she would bake with her grandmother. Cozonac, a traditional Romanian sweet bread similar to Italian panettone, was one of the first baked read more here »
Continue reading …
BY ROBERT LEDERMAN | The New York City Council, under the direction of Speaker Melisa Mark-Viverito, is attempting to pass Intro No. 1303, a law that would double the number of food vending carts throughout the city. She has lined up 13 councilmembers — including Margaret Chin — plus the public advocate and the Manhattan read more here »
Continue reading …
BY DENNIS LYNCH | The Village will lose a neighborhood favorite eatery and market at the end of the month. The Blue Ribbon Bakery Kitchen at the corner of Bedford and Downing Sts. aLd the Blue Ribbon Market nearby on Bedford St. will shut their doors because of a sharp rent hint at the Bakery read more here »
Continue reading …
BY MICHELE HERMAN | One supermarket door closes and another opens. At the north end of the West Village, we have lost the Associated despite spirited protests. But at the southern end of the neighborhood, in the Archive Building, the new Brooklyn Fare has a firm opening date of July 22. I’m just back from read more here »
Continue reading …
By Tequila Minsky | After its building was sold and the landlord tripled the rent, Avignone Chemists, a Village pharmacy with decades of history, shuttered its doors one year ago. All that remains of the former Bleecker St. pharmacy is the painted sign on the building’s wall facing Sixth Ave. What sort of place could possibly read more here »
Continue reading …
BY BETH KAISERMAN | Everything was planned out perfectly. My co-worker Rachel and I would eat a feast at Katz’s, down a couple beers and then head to my last day of work before I moved Upstate for a summer internship on a vegan farm. We were only a few stops away on the F train read more here »
Continue reading …
BY BETH KAISERMAN | It’s Sunday morning, and the restaurant is quiet and calm. You turn on the ovens in a haze of bodega coffee and flashbacks of the 500 burgers you cooked the night before. It’s time to prep the kitchen for brunch service. The idea of a breakfast challenge may sound daunting to anyone read more here »
Continue reading …Sponsors
