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What to Do this Weekend in New York City


You could argue the weekend begins Wednesday night, is justified Thursday with happy hour, and is felt on Friday morning at work. No wonder New Yorkers need a greasy Sunday brunch.

The strategy for any weekend is divide and conquer; figure out where to spend those hard earned dollars, pack on a pound (or two), and not regret the hangover. Here's a list of best bets for your weekend adventures — a mix of bars, restaurants, pop-ups, and old favorites. Whether you're dining, dancing until dawn, or cozying up in a corner with a good book, you won’t be disappointed.

Friday Lunch Hangover Cure

Bowery Beef, (Bowery Poetry Club), 308 Bowery

Bowery Beef serves $5 roast beef sandwiches at the Bowery Poetry Club and Blue Bottle coffee — the perfect combination at lunch to cure a hangover from Thursday night shenanigans.

Sweet Tooth

Happy Hour

Hill Country Chicken, 1123 Broadway

Probably the best idea ever: pie happy hour. The haute fried chicken joint in the Flatiron district serves a variety of pies half-off between the hours of 4 p.m. to 6 p.m. Bottomless coffee during these hours as well will help you to leave with a buzz... of sugar and caffeine.

Best Place to See and Be Seen for a $15 Cocktail

Weather Up, 159 Duane St.

The place to see and be seen. Expensive cocktails made with slow melting ice from the bar’s $6,000 ice-block maker and rotating caviar options are sexy when meeting a first date, ex-boyfriend, or drink before dinner. Buyer beware, this is a one-drink-only, or wallet robbing evening. Pick your poison.

Where to Catch the Latest Artist and Dance

Tammany Hall, 152 Orchard St.

A recently redesigned bar and music hall featuring live bands and artists of various different floors. Posh and new without being pretentious. Also located just steps from the Lower East Side's many late-night dining options.

Best Place to Cozy Up for Day Drinking

Blind Tiger, 281 Bleecker St., 212-462-4682

Serving a rotating list of craft beers on tap alongside inexpensive and satisfying bar food. The roaring fire and dark atmosphere is perfect for cozying up next to, either with a lover or book. This may be (and hopefully is) our last cold weekend.

Best Place to Food Event to Network

Martha Stewart Pie Pop-Up Shop this weekend only, 10 a.m.6 p.m., 93 Greenwich Ave.

The pop-up celebrates the release of Martha's new book. An assortment of her recipes will be served, and there will also be cooking classes demonstrating how to make piecrusts and filling. Rumors are Martha may show.


Halloumi is a firm, brined cheese that’s typically made from sheep’s milk, goat’s milk or a mixture of the two.

“It can also be made from cow’s milk, but these are not as good, though they are less expensive to produce,” Barbara Rich, chef at the Institute of Culinary Education in New York City, told TODAY Food.

This style of cheese originates in Cyprus. It’s salty, rich and tangy, and the texture has bite, making it a great filling for sandwiches and gyros. And, because of its high melting point, it’s a cheese that retains its texture when grilled or fried.

“It is made like traditional cheese, which includes heating the milk and adding rennet. However, after it firms up and is drained, it is simmered in the remaining whey again,” said Rich. “This makes the cheese able to be griddled/grilled without melting.”

You can eat halloumi raw, but why would you? Grilling or frying it makes it so much better.


Halloumi is a firm, brined cheese that’s typically made from sheep’s milk, goat’s milk or a mixture of the two.

“It can also be made from cow’s milk, but these are not as good, though they are less expensive to produce,” Barbara Rich, chef at the Institute of Culinary Education in New York City, told TODAY Food.

This style of cheese originates in Cyprus. It’s salty, rich and tangy, and the texture has bite, making it a great filling for sandwiches and gyros. And, because of its high melting point, it’s a cheese that retains its texture when grilled or fried.

“It is made like traditional cheese, which includes heating the milk and adding rennet. However, after it firms up and is drained, it is simmered in the remaining whey again,” said Rich. “This makes the cheese able to be griddled/grilled without melting.”

You can eat halloumi raw, but why would you? Grilling or frying it makes it so much better.


Halloumi is a firm, brined cheese that’s typically made from sheep’s milk, goat’s milk or a mixture of the two.

“It can also be made from cow’s milk, but these are not as good, though they are less expensive to produce,” Barbara Rich, chef at the Institute of Culinary Education in New York City, told TODAY Food.

This style of cheese originates in Cyprus. It’s salty, rich and tangy, and the texture has bite, making it a great filling for sandwiches and gyros. And, because of its high melting point, it’s a cheese that retains its texture when grilled or fried.

“It is made like traditional cheese, which includes heating the milk and adding rennet. However, after it firms up and is drained, it is simmered in the remaining whey again,” said Rich. “This makes the cheese able to be griddled/grilled without melting.”

You can eat halloumi raw, but why would you? Grilling or frying it makes it so much better.


Halloumi is a firm, brined cheese that’s typically made from sheep’s milk, goat’s milk or a mixture of the two.

“It can also be made from cow’s milk, but these are not as good, though they are less expensive to produce,” Barbara Rich, chef at the Institute of Culinary Education in New York City, told TODAY Food.

This style of cheese originates in Cyprus. It’s salty, rich and tangy, and the texture has bite, making it a great filling for sandwiches and gyros. And, because of its high melting point, it’s a cheese that retains its texture when grilled or fried.

“It is made like traditional cheese, which includes heating the milk and adding rennet. However, after it firms up and is drained, it is simmered in the remaining whey again,” said Rich. “This makes the cheese able to be griddled/grilled without melting.”

You can eat halloumi raw, but why would you? Grilling or frying it makes it so much better.


Halloumi is a firm, brined cheese that’s typically made from sheep’s milk, goat’s milk or a mixture of the two.

“It can also be made from cow’s milk, but these are not as good, though they are less expensive to produce,” Barbara Rich, chef at the Institute of Culinary Education in New York City, told TODAY Food.

This style of cheese originates in Cyprus. It’s salty, rich and tangy, and the texture has bite, making it a great filling for sandwiches and gyros. And, because of its high melting point, it’s a cheese that retains its texture when grilled or fried.

“It is made like traditional cheese, which includes heating the milk and adding rennet. However, after it firms up and is drained, it is simmered in the remaining whey again,” said Rich. “This makes the cheese able to be griddled/grilled without melting.”

You can eat halloumi raw, but why would you? Grilling or frying it makes it so much better.


Halloumi is a firm, brined cheese that’s typically made from sheep’s milk, goat’s milk or a mixture of the two.

“It can also be made from cow’s milk, but these are not as good, though they are less expensive to produce,” Barbara Rich, chef at the Institute of Culinary Education in New York City, told TODAY Food.

This style of cheese originates in Cyprus. It’s salty, rich and tangy, and the texture has bite, making it a great filling for sandwiches and gyros. And, because of its high melting point, it’s a cheese that retains its texture when grilled or fried.

“It is made like traditional cheese, which includes heating the milk and adding rennet. However, after it firms up and is drained, it is simmered in the remaining whey again,” said Rich. “This makes the cheese able to be griddled/grilled without melting.”

You can eat halloumi raw, but why would you? Grilling or frying it makes it so much better.


Halloumi is a firm, brined cheese that’s typically made from sheep’s milk, goat’s milk or a mixture of the two.

“It can also be made from cow’s milk, but these are not as good, though they are less expensive to produce,” Barbara Rich, chef at the Institute of Culinary Education in New York City, told TODAY Food.

This style of cheese originates in Cyprus. It’s salty, rich and tangy, and the texture has bite, making it a great filling for sandwiches and gyros. And, because of its high melting point, it’s a cheese that retains its texture when grilled or fried.

“It is made like traditional cheese, which includes heating the milk and adding rennet. However, after it firms up and is drained, it is simmered in the remaining whey again,” said Rich. “This makes the cheese able to be griddled/grilled without melting.”

You can eat halloumi raw, but why would you? Grilling or frying it makes it so much better.


Halloumi is a firm, brined cheese that’s typically made from sheep’s milk, goat’s milk or a mixture of the two.

“It can also be made from cow’s milk, but these are not as good, though they are less expensive to produce,” Barbara Rich, chef at the Institute of Culinary Education in New York City, told TODAY Food.

This style of cheese originates in Cyprus. It’s salty, rich and tangy, and the texture has bite, making it a great filling for sandwiches and gyros. And, because of its high melting point, it’s a cheese that retains its texture when grilled or fried.

“It is made like traditional cheese, which includes heating the milk and adding rennet. However, after it firms up and is drained, it is simmered in the remaining whey again,” said Rich. “This makes the cheese able to be griddled/grilled without melting.”

You can eat halloumi raw, but why would you? Grilling or frying it makes it so much better.


Halloumi is a firm, brined cheese that’s typically made from sheep’s milk, goat’s milk or a mixture of the two.

“It can also be made from cow’s milk, but these are not as good, though they are less expensive to produce,” Barbara Rich, chef at the Institute of Culinary Education in New York City, told TODAY Food.

This style of cheese originates in Cyprus. It’s salty, rich and tangy, and the texture has bite, making it a great filling for sandwiches and gyros. And, because of its high melting point, it’s a cheese that retains its texture when grilled or fried.

“It is made like traditional cheese, which includes heating the milk and adding rennet. However, after it firms up and is drained, it is simmered in the remaining whey again,” said Rich. “This makes the cheese able to be griddled/grilled without melting.”

You can eat halloumi raw, but why would you? Grilling or frying it makes it so much better.


Halloumi is a firm, brined cheese that’s typically made from sheep’s milk, goat’s milk or a mixture of the two.

“It can also be made from cow’s milk, but these are not as good, though they are less expensive to produce,” Barbara Rich, chef at the Institute of Culinary Education in New York City, told TODAY Food.

This style of cheese originates in Cyprus. It’s salty, rich and tangy, and the texture has bite, making it a great filling for sandwiches and gyros. And, because of its high melting point, it’s a cheese that retains its texture when grilled or fried.

“It is made like traditional cheese, which includes heating the milk and adding rennet. However, after it firms up and is drained, it is simmered in the remaining whey again,” said Rich. “This makes the cheese able to be griddled/grilled without melting.”

You can eat halloumi raw, but why would you? Grilling or frying it makes it so much better.


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