Look for cluttered pots of plants and bright flowers, with a little spotted pig hanging over the door and you've found NYC's original gastropub. April Bloomfield & Ken Friedman's gastronomic tavern is two floors of wallpaper, mismatched chairs and shoestring fries.
These guys introduced BarChick to gnudi (think ravioli without the wrapper), made with sheep’s milk ricotta and served with brown butter and sage. The chargrilled burger with roquefort and a tangle of salty shoestring fries is absolutely worth the calories, and they also serve crispy pig's ears and things like that. The kitchen closes at 2am, 7 nights a week.
The food is incredible, but best not forget about the drinking, try a signature cocktail from the small menu, or work through the local microbrews and cask beers.
Definitely try their brunch. And come prepared, they get busy, just give the host your number, head around the corner to another bar, and they'll call you when a table opens up.