Author: Site Adminstrator

The Vanderpump Cinematic Universe expanded earlier this spring when Vanderpump Villa—“a new subscripted docu-drama following Lisa Vanderpump’s hand-selected staff as they work, live, and play at an exclusive French estate: Chateau Rosabelle”—premiered on Hulu last month. The Vanderpump Rules spinoff will have its finale on Monday, May 20, but you’ll be able to keep the French-accented fun going with a two-day Vanderpump Villa pop-up at Maison Close in Soho.

RECOMMENDED: The 11 best French restaurants in NYC, from Midtown brasseries to charming Soho bistros

On Wednesday, June 5 and Thursday, June 6, Chateau Rosabelle chef and Vanderpump Villa star Anthony Bar will collaborate with chef Geoffrey Lechantoux at the downtown French restaurant, to offer New Yorkers a taste of the French countryside (the Hulu series is filmed in Mazerolles-du-Razès, France) with an authentic menu inspired by the Bell Époque era.

“Our menu is designed to transport you back to the 19th and 20th century with flavors and dishes that evoke the elegance and sophistication of classic French cuisine,” Bar posted on his Instagram about the event. “Expect exquisite food and a carefully curated wine list, all set in a warm and welcoming atmosphere. It’s not just about the food; it’s about bringing people together to celebrate the art of French cooking. From the first bite to the final toast, you’ll be immersed in a world of rich flavors and exceptional service.”

At the summery soiree, diners can enjoy the limited-edition five-course menu for $165 along with an optional wine pairing for $70. Guests will also have the opportunity to taste Maison Close’s new private label Côtes de Provence rosé from Château Saint Marc, a “fresh and balanced blush wine that pairs perfectly with the flavors of summer.”

Space is limited, so if you want to “visit” the Vanderpump Villa via the Maison Close pop-up, move quick and shoot an email over to RSVP@maisoncloserestaurant.com to snag yourself a reservation to the French dinner series. It’s a hell of a lot less pricey than plane tickets to the south of France!

* This article was originally published here

Today is a sad day: legendary West Village restaurant Extra Virgin has announced that it will officially close after service on May 31. 

According to Eater, the first to report the news, the lease is up at 259 West 4th Street by Perry Street, where the Italian eatery has operated since it first opened back in 2004, “and the building’s landlord raised the rent.” 

“It’s just mathematically impossible for us to continue,” owner Michele Gaton said to the outlet. 

Delicious food (including a straight-up spaghetti al pomodoro and the lemon-coated cod) and homey vibes defined the downtown restaurant for two decades, making it a staple in a neighborhood that has been dealing with a slew of other culinary-related shutterings in the past few months: Mary’s Fish Camp just closed, as did Cafe Clover and Chumley’s, among many others. 

The area’s character, so intricately related to the businesses that call it home, will undoubtedly shift come June—a fact that plenty of locals have taken to bemoan on social media while commenting on Extra Virgin’s announcement.

• “I feel like I’m losing a piece of myself!” someone wrote on Instagram.
• ”So sad to hear this news!! What a huge loss to the neighborhood and to all of NYC! I will dream about the extra virgin chicken forever!” another user commented.
• ”End of an Era!” a third fan wrote on the platform. “so many memories and helping to get us through Covid!!”

The enormity of the news is not lost on the business itself.

“The past 20 years have been filled with laughter, flavors and unforgettable moments shared with you, our cherished patrons,” the restaurant wrote in a message announcing the bitter news on Instagram. “Your unwavering support has been the cornerstone of our success and, for that, we are deeply grateful.” 

* This article was originally published here

Taiwan-based bubble tea chain Chicha San Chen—which has garnered a devoted fanbase over the past two decades for serving allegedly stronger tea than its competitors, a result of growing and hand-picking their own tea leaves—is soft-opening its first New York City location tomorrow, May 16, in Manhattan’s Chinatown. And the brand is celebrating the big news by hosting a grand opening party with freebies this weekend. 

RECOMMENDED: The best bubble tea spots in NYC, from established chains to locally-owned shops

Debuting at 72-74 Bayard Street near Mott Street, the international import will fete its grand opening on Saturday, May 18 from 11:30am to 8:30pm. The first 100 who attend the opening soiree will get to take home free Chicha San Chen merchandise upon the purchase of a bubble milk tea. (Note: drinks will be limited to two cups per person during the soft opening and grand opening event.) 

And speaking of bubble tea, Chicha San Chen offers a variety of flavors, including Green Tea, Osmanthus Oolong Tea, High Mountain Pouchong Tea, and Cassia Black Tea. The shop’s teas are so quality, they’ve been awarded what’s referred to as the equivalent of three Michelin stars by the International Taste Institute, designated as “a product that has gone through a sensory evaluation of each of the above 5 criteria by professional taste-experts” and achieved an average score above 90 percent.

You can order the brand’s teas a la carte or explore the NYC location’s exclusive new Tea Tasting Area, where tea lovers can enjoy a curated five-tea flight and take part in tea-tasting demonstrations, to learn about and sample variations of Chicha San Chen’s Oolong Tea that hails from the Lishan Mountains in Taiwan.

Chicha San Chen is the just latest in international bubble tea brands that have been making moves into Manhattan as of late: HeyTea, the originator of cheese tea from Jiangmen, China, opened its first NYC location in Midtown this past December and Nana’s Green Tea—the modern Japanese cafe specializing in green teas and matcha desserts—debuted its first NYC location this past April at 1250 Broadway in Koreatown. 

* This article was originally published here