Tracking the NYC Restaurants in ‘And Just Like That...' Season 3, Episode 10
And just like that, HBO Max's Sex and the City sequel series returns for its third season. And Just Like That... brings back our long-time New Yorkers Carrie (Sarah Jessica Parker), Miranda (Cynthia Nixon), and Charlotte (Kristin Davis), as well as relative newcomers Seema (Sarita Choudhury) and Lisa (Nicole Ari Parker), to our televisions and laptops. What is summer without our gals talking candidly about sex, making bad puns, and dining and drinking around the city?
Like previous seasons, Eater will be tracking where the gang is eating across New York City, from brunch sessions to romantic dinners to cocktail dates. This guide will be updated weekly when each episode airs on Thursdays at 9 p.m., leading up to the finale. And we're saying it now: there will be spoilers ahead.
Episode 10, 'Better Than Sex'
Are emotional and mental connections better than sex? That's what Carrie is wondering. She's considering whether she wants to date Duncan or whether that would ruin the writing relationship they have. It feels like the crux of her issues is self-confidence rather than her dating life. All a girl wants is affirmation that she's a good writer. And she gets that and much more.
Brady fancies himself a chef after working the trenches at his dad Steve's restaurant, Scout. He preps a dinner of black cod, carrot puree, and sauteed Swiss chard for his parents and drops two bombshells: he wants to attend the Culinary Institute of America, and he got a hookup pregnant. Later on, Miranda finds him asleep while reading a copy of Anthony Bourdain's A Cook's Tour.
And while Herbert lost his election, his family at least gets pizza with goat cheese.
283 West 12th Street at West Fourth Street, Greenwich Village
This is the second time Seema has gone to the fancy French restaurant this season (remember her series of bad dates?). This time, she and Carrie are seated at a prime table in the corner by the windowfront, where they drink martinis and talk about Seema's hottie gardener's love for his late mother and Carrie's thrill at being seen as smart by a man. 'Duncan respects my thoughts,' she says. 'He sees my me-ness.' Ever the writer.
142 West 65th Street, Upper West Side
Carrie is wearing a hot dress, walking along Lincoln Center to attend a publishing party at the Italian restaurant, invited by Duncan himself. She meets his agent, who also happens to be his ex-wife, and Carrie learns more about her writing partner. Duncan wants to leave to eat somewhere else.
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Eater
2 minutes ago
- Eater
A Sneak Peek at the Stunning Dishes Debuting at the Happy Crane
is the regional editor for Eater's Northern California/Pacific Northwest sites, writing about restaurant and bar trends, upcoming openings, and pop-ups for the San Francisco Bay Area, Portland, Seattle, and Denver. Chef James Yeun Leong Parry is opening his highly anticipated modern Cantonese restaurant the Happy Crane on Friday, August 8. This is the crowning achievement of his culinary career thus far, which spans Michelin-starred restaurants in Hong Kong (Bo Innovation), Japan (Nihonryori RyuGin), and the United States (Benu). For the last year or so, he's been touring the Happy Crane around San Francisco as a pop-up. Fittingly, he's found a home in the location of Benu chef Corey Lee's former restaurant, Monsieur Benjamin, in the busy Gough Street corridor. His vision is 'to represent something that feels authentic, that is rooted in traditional flavors,' he says, but given its San Francisco location, the Happy Crane will also be taking advantage of local seasonal produce with a mashup of traditional and modern cooking techniques. 'What I hoped to represent is food that doesn't look overly complicated, but actually in the back end, that's where the work is,' Parry says. 'The real hard work is in the preparation and the techniques.' Read on for the inspiration and details behind four dishes on the Happy Crane menu. XO Little Fry King Jeremy Chiu Parry calls the XO Little Fry King, 'a wok dish that's super flavorful, very umami-forward.' It's a street food made in dai pai dongs, or food stalls in Hong Kong, incorporating vegetables and dried seafood, like shrimp and fish. In Parry's version, he focuses more on folding in fresh seafood. Cantonese food is highly seafood-focused, and that's something that he is passionate about. Parry will change this dish with the seafood 'seasons'; at the restaurant launch, the dish stars abalone, but he hopes to swap in shrimp or firefly squid when it's the right time of year. Parry works around the chewy qualities of the abalone through Japanese knife techniques, tenderizing it with thin knife cuts before lightly steaming the meat. This gives the abalone, as Parry puts it, 'the right amount of bite, but it's not overly chewy and still showcases the freshness of the ingredient.' The abalone is then stir-fried with bay shrimp, salted duck leg in place of the more traditional Jinhua ham, Chinese chive flowers, Jimmy Nardello peppers, bean sprouts, and cashew nuts. It offers different textures with the chewiness of the abalone, the crunch of the vegetables, and the umami notes of the XO sauce. 'It looks simple, but actually there's real tension and thought behind it — and it's tasty,' Parry says. The XO sauce is worthy of its own write-up. As Parry explains, 'It's a labor of love in that there's just a lot of steps, then the yield is quite small.' As Jinhua ham is not allowed into the United States, he is instead making a duck ham, air drying it in the walk-in and adding it to his XO recipe, along with dried scallop and shrimp, raw and dried chiles, garlic, and shallots. The sauce then marinates for six days before it's used in this stir-fry dish. Eventually the team will scale up the amount of XO they make, but for now, this is the only dish it stars in. 'Truthfully, the reason for that is, I'm really stingy about it,' Parry says, laughing. 'It's so labor-intensive.' Crab rice roll Jeremy Chiu Parry admits that cheung fan, or rice rolls, are more of a dim sum brunch dish, 'but I wanted to serve it as a dinner item, almost like a noodle, where we freshly mill the rice ourselves,' he says. He does not include any flour in his batter; instead, the bouncy, chewy gelatinous texture is achieved through soaked jasmine rice ground on a stone, then steamed. Parry's rice roll is a nod to another dish, similar to a hor fun with gravy — a less common dish at restaurants, he says — so his version comes with a sauce made of crab butter made of crab shells, chicken stock, and Shaoxing wine. The rice rolls are then dressed in this sauce and topped with Dungeness crab, Chinese celery, and yellow chives. Brent Wolfe quail Jeremy Chiu Parry admits he is also very passionate about Cantonese roast meats, and from the start, his team makes its own char siu, or Chinese barbecue pork; siu yuk, a Cantonese roast pork belly; and quail (with plans to expand the offerings down the line). He uses quails from Brent Wolfe, whom Parry calls one of the best quail purveyors in the country. For this dish, Parry takes Cantonese roast duck cooking methods and applies them to this smaller bird, dry-aging it up to six days for a crisp skin. The duck is marinated in their house-made five spice, along with ginger and fresh and dried spices, along with a glaze. The dish requires a three-step preparation: First, he cooks it at a low temperature before tossing it over a charcoal yakitori grill. It's then finished at a high temperature 'fry' where hot oil is ladled over the bird to crisp up the skin at the end. The bird is then served, bone-in, claw and all, with a side of Sichuan pepper-salt and fresh lime, plus salted, pickled Tokyo turnips to reset the palate. Mochi Rocher Jeremy Chiu Ferrero Rocher chocolates are a favorite gift to give family and friends around Chinese New Year, Parry says, and it serves as the inspiration for his dessert jian dui, or fried sesame dumplings. Traditionally filled with red bean paste or lotus seed, his version is instead filled with dark chocolate ganache and a candied, salted hazelnut, plus a chopped hazelnut exterior. Parry makes his dough with both rice flour and glutinous rice flour. The dark chocolate ganache is then portioned out with the candied hazelnut at the center, and frozen, before it's wrapped in the dough. The dumplings are then rolled in those toasted hazelnuts, rather than the usual sesame seeds, then fried to order. The result is a still-warm dumpling with a runny chocolate center; to complete the look, it's presented in a Ferrero Rocher-like wrapper. 'It's just a fun, fun way to end dinner, that's not too sweet,' Parry says. The Happy Crane (451 Gough Street) debuts Friday, August 8, and is open Tuesday through Saturday, 5 p.m. to 9 p.m. Reservations can be made via OpenTable. Jeremy Chiu Jeremy Chiu Eater SF All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
New York Post
an hour ago
- New York Post
Wagner Park's disastrous eco-zealot makeover is an insult to downtown New York City
The 'new' Wagner Park in Battery Park City opened this week after a two-year closure and a nearly $300 million redesign. But New Yorkers should howl to the moon — and to the state legislature in Albany — over the desecration of a public jewel, done to suit the agenda of environmental zealots egged on by former Gov. Andrew Cuomo. It's the most rotten Lower Manhattan scam since hustlers sold 'tickets' to the free Staten Island Ferry — only the warped park's victims aren't tourists but Wagner Park's millions of annual users, most of them New Yorkers. The original Wagner Park, near Battery Park City's southern tip, opened in 1996 to universal acclaim. New York Times architectural critic Paul Goldberger called it 'one of the finest public spaces New York has seen in at least a generation.' Advertisement 7 Wagner Park's once-level, river-facing side swelled into a stepped cliff of wooden, bleacher-like seats in an effort to prevent flooding that some feel went too far. Tamara Beckwith Battery Park City residents as well as New Yorkers from every part of town and tourists agreed. They fell in love with the 3.5-acre oasis' peaceful, river-fronting lawns that were ideal for sunbathing and taking in views of the harbor and the Statue of Liberty. A popular Italian restaurant buzzed indoors and outdoors with happy sun-worshippers and sightseers. Now, they're all gone in the name of 'saving' the park from a mythical flood that exists only in its designers' imaginations. Advertisement The state-controlled Battery Park City Authority is, naturally, trying to cosmeticize the debacle with promises of future outdoor arts programs and hype over four planted 'ecological zones' that merely take space away from the original lawns. 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The modest concession building on the park's eastern side gave way to a lumbering red-brick structure that looms over the lawns' remnants like an intergalactic invader. 7 New Yorkers fell in love with the 3.5-acre former oasis' peaceful, river-fronting lawns that were ideal for sunbathing and taking in views of the harbor and the Statue of Liberty. Helayne Seidman 7 The park's old, expansive lawn spaces were conducive to lolling and lazing. Gabriella Bass The BPCA put out a 'request for proposals' to operate a two-level, 5,000-square-foot restaurant — one-third larger than previous license holder Gigino's. The greater number of seats, combined with the pavilion's 'community center' and rooftop viewing area, will shatter Wagner Park's low-key ambience that was at the heart of its charm. How did this all happen? Advertisement Besides enriching a legion of architects, engineers and landscape designers, the mutant 'park' is supposed to protect against a theoretical, worse-than-worst case, one-day-or-someday '100-year' flood caused by rising sea levels. In fact, no such catastrophe has ever occurred. The original park was so securely engineered that Wagner Park suffered no damage whatsoever when superstorm Sandy caused the city's highest sea level rise ever recorded. 7 Locals led a fight to save the old Wagner Park that ultimately failed. Gabriella Bass All of landfill-based Battery Park City was designed to withstand any conceivable high water. Which was why, as New York Magazine reported and illustrated, the entire three-mile long complex 'shone brightly' after Sandy while most of the rest of Manhattan was dark. Local residents fought fiercely against losing their beloved oasis, but in the end, the 'resiliency' lobby of climate-change alarmists carried the day. 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Vogue
2 hours ago
- Vogue
Was a 2020s Carrie Bradshaw Ever Really Going to Satisfy Us?
It's a common thing among New Yorkers to feel like you've just missed the city's greatest era, but I genuinely mourn the fact that I wasn't a Brooklynite during the original run of Sex and the City on HBO. No less an authority on rom-coms than Mindy Kaling underscored the impact of the show in her first book, Is Everyone Hanging Out Without Me?, writing: 'Let me take a moment here to stress again just how pervasive the Sex and the City culture was in New York in 2002. You could be an NYU freshman, a Metropolitan Transit Authority worker, or an Orthodox Jewish woman living in a yeshiva: you watched Sex and the City.' And what, exactly, has my generation of Netflix-addled millennials been handed instead of the SATC culture that Kaling raved about? And Just Like That…, of course, a series that was to the original series what the five million Bring It On sequels were to the first 2000 film. Now that the less-than-perfect reboot is officially ending after three seasons, I'm left wondering just what it was that went so awry. This season in particular has been something of a slog to get through, and I'm a person who used a picture of Carrie Bradshaw as the background of the first computer I ever owned. If I'm only watching out of professional obligation, you know something is wrong. Carrie may have inspired generations of young women to worship graven images of her clothes, but what I loved about her on the show's original run was that she wasn't aspirational, not all the time. Yes, she had the great job and the perfect wardrobe and the cute apartment and the girl squad and the line of men waiting in the wings to date her, but she also got pigeonholed as a sex columnist and couldn't afford her outfits or apartment and fought with her friends and got dumped and did a million other things that made her feel like an actual person, not just Pinterest fodder. I don't doubt that the 50-plus-and-fabulous life of a rich New York widow was an exciting proposition for some (especially mankeeping wives who hate their husbands but will only admit it after two white wines), but modern-day Carrie's story was also freighted with loss (see: Mr. Big), decades-old baggage (see: eternal loser Aidan), and storylines like disliking the mega-luxe New York City apartments her hot realtor friend showed her. (No offense, but…snore!) Of course Carrie's life in her 50s was going to look different than it did in her 30s, but it's been hard to shake my image of our heroine as the ultimate single, unencumbered, footloose-and-fancy-free-in-expensive-Manolos New Yorker who arguably prefigured the West Village girlie. Sure, she flirted a bit with her weird British neighbor, but why didn't we get to see Carrie really hit the dating market again? I would pay good money to see this woman's Hinge profile! (Okay, fine, she'd clearly be on Raya, but still.)
