UberEATS debuts in Greenpoint and Williamsburg today!

sushi

And the delivery options just got a lot better! Hopefully, Bushwick will be included soon too.

Unsurprisingly, the entire borough won’t have access to the service just yet; the company has focused on Greenpoint and Williamsburg for its initial run. Those familiar to the area’s delivery options will see familiar faces—BrisketTown, Chinese Club, Delilah’s Steaks, No 7 Sub, Rosamunde—but there are some restaurants partnering exclusively (for now) with Uber. Among them: Cassette, JUS by Julie, MID | NIGHTS, Rider, Sweethaus, Moe’s Doughs Donut Shop and vegan delights Dun-Well Doughnuts.

The shtick at UberEATS is a flat $2.99 per restaurant—similar services that deliver from previously dine-in only spots can vary from $2.99 to $5.99 and beyond—and the company says there’s no need to tip drivers (though maybe you should?). Prices from restaurants appear to be the same through Uber as they would be ordering directly from the restaurant—so long as you don’t keep your driver waiting while you scramble to put on pants to answer the door.

Check out the full restaurant list below: [Read more…]

Openings: BrisketTown, Williamsburg Pizza, Selamat Pagi and Xixa

BrisketTown (c/o Eater)

There are lots of great new places now open in the hood:

Selamat Pagi

From the NY Times:
Indonesian restaurants are scarce in New York, and this one specializes in the cuisine of Bali. The owners are the ice cream artisans Ben Van Leeuwen, Pete Van Leeuwen and Laura O’Neill, who had some storefront space at their production kitchen and decided to take their love of Bali to the public. Of course, their sweets are served. But before dessert, consider finishing your plate of lemon-grass fish curry, prawn and fish satay, bluefish caramelized with palm sugar, and nasi goreng (a type of fried rice). The chef, Sophia Loch, came from Otto. The pastry chef, Chelsea Wilkes, from Marlow & Sons, is whipping up a Balinese coconut crème brûlée

Williamsburg Pizza:

From Serious Eats:
The pizza was really good: housemade or Grande mozz on the slices, sweet canned San Marzanos strained as the sauce, and an old school NYC slice crust that had a crisp veneer and tender insides, with plenty of color and bubbles to boot…. We [also] had a grandma slice, a regular slice, a slice with apples, gorgonzola, and a rectangular slice with mushrooms and fresh rosemary. None were less than very good, and it’s clear that Coniglio has the chops and the desire to make terrific slices pizza born out of NYC slice tradition at its finest.

[Read more…]