situeating

When you’re feeling forty-six percent of one thing, forty-eight percent of another, and have no idea what even happened to the missing eight percent maybe its time to try somewhere that does not stay within the defined lines. Head to one of these restaurants that excel in balancing their delicious duality (or three-ality.) And be perfectly content to be all mixed-up.

EAST VILLAGE
Matilda
[647 E. 11th St.] [212.777.3355]

The love child of a Tuscan and Mexican husband/wife team (and aptly named after their actual child) play tricks on both cuisines in their fusion restaurant. There is basil in the guacamole, mozzarella in the quesadillas and Prosecco in the mojito. The key is to forget any rustic yearnings for either cuisine and simply enjoy the quirky (and often quite delightful) combinations.

HARLEM
Talay
[701 W. 135th St.] [212.491.8300]

Two cuisines and two chefs makes Talay really two restaurants in one- but one where neither chef can fully resist the other’s ingredients. Chef Phojanakong of Kuma Inn handles the Thai dishes, while Chef Schwader mans the Latin. The result is being able to get both summer rolls and plantains, beef brisket and lemongrass-garlic baby back ribs.

LOWER EAST SIDE
Les Enfants Terribles
[37 Canal St.] [212.777.7518]

Moroccan. Brazilian. French. You can travel three continents in the course of one meal at this bistro tucked at the southern tip of Ludlow St. The appetizers are small, fussily constructed, and best not shared. The entrees are much more substantial with chicken tangine, casbah lamb, Brazillian fish stew, and typically a confit special rounding out the menu.

FORT GREENE
Abistro
[154 Carlton Ave.] [718.855.9455]

Chef Abdoul Gueye brings you Senegal by way of a French bistro (with a little Asian and American comfort food mixed in.) Indulge in expertly seasoned Sengalese fried chicken, moules frites (in a lemongrass broth), plantain gnocchi, and the absolutely superb spicy bread pudding.