The Edible Guide

Our picks for where to eat, drink and shop in the city.


Cienfuegos, the upstairs rum bar at Avenue A and East 6th, is the latest of restaurateur Ravi DeRossi’s properties to switch over to a plant-based menu—and it just might be the best yet. Chef Josh Moore has converted a lot of Cuban standards, like ropa vieja, from the meaty standard; he makes it here with shiitake mushrooms, peppers and toasted rum rice tossed in a leek purée and served on charred cabbage. Start with fried olives served with miso aïoli, move on to maduros dipped in coffee gastrique, then don’t miss the mushroom and tomatillo croquetas. Sip on the spicy Honey Badger (which isn’t made with actual honey, of course) developed by head mixologist Jane Danger, who’s proven over the years to be a genius with rum.

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