Halloween may be all slutty costumes and binge drinking to you, but for the Mexicans who celebrate Dia de los Muertos, it’s a day for honoring the deceased…and drinking tequila. Do both at this party, featuring limitless appetizers and libations mixed by Philip Ward. Mayahuel, 304 E 6th St between First and Second Aves (212-253-5888). 9pm–midnight, $50.

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Just in time for the weekend, the Feed is debuting a series of video companions to its ever helpful Kitchen Aid column. That means that in addition to reading painstakingly illustrated instructions on how to make the perfect margarita from Mayahuel tequila maven Philip Ward, for instance, you’ll now be able to watch the process in action. Bookmark this page, buy some limes and tell us how it went come Monday. Just don’t blame us if you have a hangover.

People like to judge, that’s a fact. Don’t let people judge you for mixing a below-par margarita, because once you get that reputation you will never be allowed near the shaker again.

We asked Philip Ward, co-owner of Mayahuel, for professional advice, and his six-step process is right here in our new edition of Kitchen Aid.

Duck pizza with confit, foie gras, goat cheese and a duck egg at Bar Artisanal (Photo: Jeff Gurwin)

Jay Cheshes visits Terrance Brennan’s “budget-oriented” Bar Artisanal and gives four out of five stars. The restaurant “seems destined to survive the recession—and may finally catapult Brennan into stardom.” [TONY]

The Afro-Franco food at Ponty Bistro earns three out of five stars. Ponty “produces solid fare that should at the very least have a neighborhood following.” [TONY] Read more »

The BFT at Anthos (Photo: Roxana Marroquin)

Kiss your peanuts and pretzels goodbye. We’ve selected the best new pub fare, and it’s good for far more than soaking up booze (did we mention that none costs more than $12?). Click here for more on the BFT (pork belly, feta and fresh tomato on thick griddle-cooked bread) at Anthos Upstairs, the It’s-It Ice Cream sandwiches (vanilla ice cream between two oatmeal cookies, all coated in chocolate) at Pacific Standard, and way more. We’ve paired every eat with a suitable drink and a mouthwatering photo—what are you waiting for already?

The Roseland Ballroom was host to a parade of avid eaters (and nearly 50 top restos) last night at epic taste-around Taste of the Nation. This sort of thing is rarely revelatory, but we were impressed by last night’s showing, which benefited Share our Strength. Jean Georges pulled off a stellar egg yolk sandwiched within tiny toasts and topped with Petrossian caviar.  Matsugen presented some miniature homemade tofu and uni in an exquisite yuzu gelée—the ocean in a swallow. Other notable bites included Rouge Tomate’s spectacular duck breast, cooked sous vide and finished à la plancha to crisp the skin. Porter House aced its brisket, and Dirt Candy’s Portobello mousse with peach fennel compote was rich and earthy. Brawny cocktails by bars like Dutch Kills and Mayahuel kept the crowd properly anaesthetized, which, given the swarm induced by no less than 1,200 attendees, was wholly necessary. We’ll let the slide show say the rest.—Michael Anstendig

La Fonda del Sol, 1961.

Magazines, newspapers and especially blogs are obsessed with the new. But what happens when old becomes new again? We did our best to explore the question as it relates to spots like Minetta Tavern and Monkey Bar, as well as reboots such as La Fonda del Sol in this week’s Eat Out feature. Also, look for factoids on the venues’ storied pasts (the first issue of Reader’s Digest was published in the Minetta Tavern basement), plus a regular from the original La Fonda del Sol weighs in on the new version. Read more »

The mixed grill at the Flying Cow (Photo: Jeff Gurwin)

The following new bars and restaurants are scheduled to open by May 6; always call ahead to confirm before heading out:

Mayahuel Death & Company co-owner Ravi DeRossi and mixologist Philip Ward are behind this cocktail bar devoted to tequila, mescal and Mexican eats. The bi-level space features a tiled bar serving tipples like the Watermelon Sugar (watermelon, sugarcane syrup, lime, mescal and tequila). Upstairs, a 20-foot-wide stained-glass tarantula chandelier lords over a dining area offering tapas-size dishes such as a baby lamb taquito. 304 E 6th St between First and Second Aves (no phone yet) Read more »