Composting Stinks. Which Bucket Is Right for You?
If you’re having trouble coming up with a composting strategy, read this article from the New York Times Wirecutter, which provides insight into the available options for composting bins and buckets.
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All’onda is Done
Two and a half years after opening, All’onda, on East 13th St., is done. It burned hot and bright, but the fire couldn’t last forever.Seahorse, A New Restaurant on the Edge of the Park
The renovated W Union Square Hotel now boasts a hot new restaurant that the New York Post loves:
It took Seahorse, the new seafood spot in the W hotel, four years to open after it was first planned — and only two weeks to conquer Manhattan.
The wonderful eatery from owner John McDonald and chef John Villa is a rare, instant artistic and commercial success that’s just what Union Square needed.
The blocks around the park lost their culinary cred after Brazilian-style Coffee Shop closed in 2018 and Blue Water Grill a year later, leaving the famous Greenmarket its only claim to glory. Seahorse, on Park Avenue South at East 17th Street, puts the juice back. The corner will be even more of a food destination when a giant STK Steakhouse opens soon across the street.
McDonald’s Mercer Street Hospitality owns a half dozen crowd-pleasing eateries including Bowery Meat Company, Bar Mercer and, most famously, Lure Fishbar in Soho, which might lose its home of 20 years to Prada.
Seahorse tops them all. The stunning design by David Rockwell offers everyone open views of the sea of booths, banquettes and tables. Nautical blue trim sets the theme. Walls of rich teak refer to, but don’t copy, Lure and its yacht cabin vibes.
Villa is equally at home in corporate and individual-restaurant settings. He was recently culinary head of Tao Group, but I remember him as well for Pico — a great modern-Portuguese restaurant that didn’t survive Tribeca’s street closings after 9/11.
