Manhattan’s Cooking Night Sizzles in Midtown

Midtown steamed last night with Manhattan’s Cooking Night, spicing NYC’s spring at a 6th Avenue loft. Chef Tariq Evans taught curry as 40 stirred, a $15 class for foodie hands. It’s borough bites—pure Midtown vibe, stoves hot. A kid chopped onions; a pro plated rice. ‘Manhattan cooks—this is it,’ Evans says, tasting broth. The room turned kitchen.

The night’s fresh—April 5’s start, it tripled since RSVPs, packing counters by 6 p.m. Evans, a Harlem cook; last night’s crowd hit max—pans clanked. A latecomer nabbed a spoon; steam rose—NYC grit glowed. Dishes hit the table—flavor ruled. #NYCCooking trended; Brooklyn wants a bite.

Some griped—’Too spicy,’ sniped a newbie, dodging heat. Space pinched—latecomers stood; grub held. A pot boiled over—wiped quick; cook rolled. Queens wants a turn, but Midtown owns it—tastes rule. The loft’s never sizzled so bold.

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