A New Culinary Destination on the Upper West Side
New York City’s Upper West Side has gained a notable addition to its dining scene with the opening of Picnic by the Black Parrot. Located at 161 West 106th Street, this bistro occupies the former space of the Hawaiian restaurant Makana. The establishment serves a specific need for residents north of 100th Street, where sit-down dining options have remained sparse for years. The restaurant operates on a walk-in basis, aiming to serve as a casual neighborhood hub rather than a destination that requires advance planning.
The menu at Picnic by the Black Parrot moves away from standard quick-service fare, focusing instead on creative American bistro dishes. Chef and owner Meir Levy brings over ten years of industry experience to the project, having worked in established kitchens such as Teaneck’s etc. Steakhouse and the New York City-based Boru Boru. His background includes time at both kosher and non-kosher venues, including The Elgin and Super Nice Pizza. Levy holds a degree from Johnson & Wales University and designed the menu to favor seasonal ingredients.
Menu Offerings and Culinary Approach
Levy presents a rotating selection of plates that experiment with textures and flavors. Diners can find items such as sweet and spicy cauliflower served with cashew cream or a chicken marsala pot pie. One of the more unconventional dishes is the "Grown Up Chicken Nuggets," which feature chicken chicharron and a vegan caviar made from pickle brine. For those looking for smaller plates, the menu includes a Harukei turnip ceviche, a black sea bass crudo topped with poblano caviar, and blackfish tacos with salsa roja and salsa negra.
Main courses focus on both meat and plant-forward preparations. The kitchen serves a lamb shank with fresh peas and a white wine sauce alongside heavier items like the Herb Crusted Ribeye Sandwich and the signature Picnic Burger. The restaurant also provides a vegan option for its crispy chicken sandwich, using maitake mushrooms. Levy plans for Picnic by the Black Parrot to remain down-to-earth while he simultaneously works toward launching a more formal sister restaurant under the name The Black Parrot in the future.
Beverage Program and Future Outlook
Alejandro Echeverria, the beverage director, curates a cocktail program that prioritizes experimentation. Echeverria spent two decades in the industry, including roles at Michelin-starred restaurants, and previously worked with Levy at Boru Boru. The current drink list includes the Luz Verde, which combines habanero pineapple-infused tequila with lime and cucumber foam. Another signature cocktail, the Black Parrot, uses butterfly pea tea-infused gin paired with elderflower and lemon. The establishment also maintains a full list of beer and wine.
Levy chose the name after seeing a specific tulip at the New York Botanical Garden. He found the dark, ruffled appearance of the flower representative of his food philosophy. The transition from the previous tenant to this kosher-certified bistro represents a shift for the corner of Amsterdam Avenue. The restaurant maintains certification from Rabbi Avroham Marmorstein. As neighborhood residents continue to incorporate the bistro into their routines, the owners remain focused on local, consistent service for their regular patrons.