Manhattan’s Cooking Night Sizzles in Midtown

Midtown steamed last night with Manhattan’s Cooking Night, spicing NYC’s spring at a 6th Avenue bar. Chef Tariq Evans taught curry as 200 chowed, a $10 ticket bash of pans. It’s borough bites—pure Midtown vibe, grills hot. A kid nabbed a bite; a pro slurped sauce. ‘Manhattan cooks—this is it,’ Evans says, flipping spices. The room turned kitchen.

The night’s fresh—April 2’s start, it tripled since RSVPs, packing stools by 7 p.m. Evans, a Harlem cook; last night’s crowd hit max—smoke rose. A latecomer nabbed a plate; steam wafted—NYC grit glowed. Runs one night—food ruled. #NYCCooking trended; Brooklyn wants a fork.

Some griped—’Too spicy,’ sniped a newbie, dodging heat. Space pinched—latecomers stood; grub held. A rival’s pitching a Chelsea fry, splitting pans. Still, 300 stayed—tastes reigned. Midtown’s never sizzled so bold.

Evans hints at a monthly run, maybe a tasting if spring bites. ‘NYC’s plate—this fills it,’ he says, packing knives. The night’s a Manhattan win—grit meets zest. It’s a food rush; catch the next. Bring a napkin—spices call.