What's New

This week we’re celebrating’s THREE YEAR ANNIVERSARY, highlighting four cool new bars and restaurants and introducing you to our cool new friend: Evan Hanczor of Table of Contents.

Culture Corner


The Mulberry

Very newly opened, this bar at 240 Mulberry St is already becoming a hotspot (and good place to spot celebs, if that’s your thing!) The Mulberry is yet another addition to the growing number of high end spots for martinis and caviar (think the Nines, the Lobby Bar, et al.) We’re excited to give it a try and continue living the New York High Life™ !!!  

Petite Patate

New concept, same chef at Petite Patate in Prospect Heights! Greg Baxtrom (also of Olmsted & Patti Ann’s) has converted the previously French-leaning Maison Yaki into a fully blown French cafe. We’re talking Steak Frites, French Onion Soup, and Pates. While we loved Maison Yaki so much, we hope some rich food and strong drinks at Petite Patate will help to quell the pain.

Jac's on Bond

One of our favorite restaurant groups is onto its next project, Jac's on Bond. From the minds of Rays, Pebble Bar & The Jane, this new spot feels just as cool & buzzing as the rest. Jac’s on Bond will be taking over their own classic Noho brunch spot, Smile, at 26 Bond Street. Expect MORE martinis, elevated small bites & thoughtful dessys. Opening TODAY.

Park Slope Ale House

We MAY be biased, but this is the “cool new thing” we are most excited about. The folks behind Little Neck took over Park Slope’s classic Ale House and gave it new a life! You can expect all of the same classic charm it’s always had, but with some fresh new menu items and a cozier interior. We’re planning on being regulars - see you there? Head over to 356 6th Ave.

It’s official: is officially a toddler! Time has flown since our pre-pandemic launch and we’ve grown from an audience of less than 50 subscribers, to the thousands of you who read this newsletter weekly. We want to thank each and every one of you individually, but for now a big digital THANK YOU will have to do.

To celebrate our 3rd birthday, we’ve put together a little top 3’s compilation featuring some of our favorite interviews, guides, and best of New York lists.

Cool Friends 

1. Caroline Schiff, Pastry Chef of Gage & Tollner

2. Kim & Vanessa Pham, Founders of Omsom

3. José Criales-Unzueta, Writer at Vogue Runway & designer


1. 24 Hrs in NYC with Ballet Season

2. New Yorkers Guide to Paris

3. Park Slope Neighborhood Guide

Best of 

1. Best Fries

2. Best Cheap Eats

3. Coziest Restaurants in NYC

Coolstuff Classifieds

Madeline Walsh Coaching is a boutique coaching firm based in Williamsburg that works with a variety of ambitious professionals, business owners, and entrepreneurs.

Madeline works with individuals that are feeling pathless or looking at the paths, lifestyles, and ways of building ahead of them and have the feeling of “none of this feels like me. Is there another option?” Most commonly, she works with ambitious professionals contemplating a major life or career change, business owners feeling burned out and looking to reignite their passion for their work, and young entrepreneurs looking for a space to explore themselves as adults and leaders.

Get in touch for a free consultation here!

Photo: Stephanie Naru Photography 

Introducing classifieds: a way to have your voice heard in coolstuff! Use it to promote a service or to declare your love, but do keep in mind we’ll be curating what makes the final cut. If you’re interested please send an email to

Cool Friends: Evan Hanczo

Meet Evan, founder of Tables of Contents: a project which creates unique gatherings and experiences at the intersections of food, literature, and art. Tables of Contents has a super cool as well as a hit cookbook which has been recognized by The New Yorker and Vanity Fair. We caught up with Evan to hear a little more about how Tables of Contents made its way off of the page.

How did you start your culinary-literary organization, Tables of Contents?

Our first Tables of Contents event was a dinner inspired by The Sun Also Rises, produced as a closing celebration for a weekend-long event our friends were running called Food Book Fair. As we planned the meal, my partner George and I decided it would be cool to do a literary dinner...we were both writers before turning towards cooking, and were excited to bring those two interests together. I remembered reading TSAR in college and being struck by the food (and drink) scenes, so that felt like an obvious text to work from. The dinner was amazing. We held it after-hours at our restaurant Egg in Williamsburg, and served a five-course meal with each course inspired by a specific passage in the book: dishes of trout wrapped in dandelion greens and fiddlehead ferns, beef two ways served on a plate dusted with mushroom powder like the ring of a bullfight, and a sharp, Parisian-feeling Pernod sorbet. I was buzzing the whole time and knew this was something I needed to do more of.

I continued cooking literary dinners kind of intermittently (Their Eyes Were Watching God; To Kill A Mockingbird; Tender Buttons) and a couple years later when a friend had a book coming out I offered to host a reading at the restaurant featuring her and a few friends, cooking small dishes inspired by the passages they read. Since then we've hosted over 175 incredible authors for readings and tastings inspired by their work, published our community cookbook as a food relief fundraiser during COVID, and this spring we're launching an artists residency program in the Hudson Valley. 


What's your favorite part about the New York creative community?

I've always loved how open the NYC creative community has felt. I think NYC can have an intimidating reputation, in part because of how high the quality of creative work is here, but (and maybe this is just because my contribution has mainly been to offer to feed people) I've always found on an individual level that people are open and generally just down to do interesting things, share ideas and resources, and show up to support. Also the way New York chefs and artists are willing to show up on a values level - social, environmental, and political justice issues are part of so many people's work here, not something to be separated from it. 


What's inspiring you right now?

The other day I was cleaning the bathroom and came up with an answer to some question I'd been thinking on, and I had this completely banal revelation/reminder of the way my brain does so much of its own critical tidying and simmering while I'm doing things like wiping down the sink or peeling boiled eggs...way more than it ever does scrolling social media or watching TV or other "leisure" activities. As I get ready to open Little Egg — which like any restaurant can be creatively fulfilling but is largely made up of repetitive, mechanical work — it was an inspiring reframing of that work, from fearing it as a drag on my creative time or capacity to remembering that it will also inevitably be generative in ways I can't anticipate.

Also: my wife, the musician Raia Was; Catherine Lacey's Biography of X; Benjamin Labatut's When We Cease to Understand the World; local grains; the food justice group FIG NYC; mokonuts cafe and bakery; Playground Coffee Shop; Ever Growing Family Farm; Glynwood; the Tables of Contents Regenerative Residency.


Follow Along:
@evanhanczor @eggrestaurant @tables.of.contents on Instagram

Read more Best Of articles, Cool Friends interviews, and past Newsletter editions on our website: 

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