For InstaFriday, Viewing NYC finds five great photos snapped this week in New York City on Instagram — one for each borough — and shares them with you. For more information on the photos or the photographer, please click through the link below each photo. Enjoy your weekend!

Don't forget to follow @viewingnyc on Instagram to see the most amazing shots of our City on a daily basis.

There is a lot of stuff going on the City, and we can't write about it all. Here are some interesting things some of our friends have written up lately.

• 6sqft ⇒ New Renderings Unveiled for Tribeca's Educational, Eco-Focused Park at Pier 26
• Bklyner ⇒ Upgrades and New Entrances Coming to Flatbush Avenue Side of Prospect Park
• Bowery Boogie ⇒ Exhibit Showcases Basquiat as a Teenager
• Brooklyn Based ⇒ What to Do on Governors Island in 2018
• Brownstoner ⇒ Get Your Colorful Kites in the Air at the Brooklyn Bridge Park Conservancy Festival
• Daytonian in Manhattan ⇒ The 1867 Kingland Building - 315 Church Street
• EV Grieve ⇒ Activities at the the Tompkins Square Park Library Branch
• Forgotten NY ⇒ PERSHING SQUARE, Grand Central Terminal
• Gothamist ⇒ What to Eat at NYC's Newest Food Hall, 570 Lex
• LIC Post ⇒ Meet Bill Nye at LIC Book Signing Next Week | LIC Post
• Madison Square Park Conservancy ⇒ Tree Conservation Plan - Madison Square Park Conservancy
• New York Times ⇒ Modern Russian Dumplings That Nod to the Past
• New York YIMBY ⇒ Redesigned 827-831 Broadway Blocked Again by LPC, Union Square
• Thrillist ⇒ Everything You Absolutely Have to Do in NYC This Weekend
• Untapped Cities ⇒ 10 Sexy Secrets in the Metropolitan Museum of Art

On a trip exploring the many culinary customs of Mexico, New York chef T.J. Steele fell in love with the food of Oaxaca. Following his trip, he dove in headfirst learning as much as he possibly could about the food and cooking techniques of the region. The culmination of his learning comes through every aspect of Claro, his ode to Oaxaca in Brooklyn’s Gowanus neighborhood. The bulk of the kitchen's ingredients, artwork, and ceramic dishware are sourced directly from Oaxaca. The food leans heavily masa, which Steele imports directly from Oaxaca to ensure authenticity.