Recommended: Prawn roulade, farm egg with Parmesan foam, goat's milk ricotta gnocchi, halibut, lobster, duck for two, chicken for two, peanut butter and chocolate palette, chocolate tart with caramel. Daha fazlasını oku.
Surrender your wallet to Bar Masa and order your favorites from the $400 prix-fixe omakase a la carte. Favorites include duck tacos, torchon of Kobe beef with foie gras and scallop-shrimp ceviche. Daha fazlasını oku.
Jung Sik Yim, who is said to be the first to apply the techniques of molecular gastronomy to Korean cuisine in Korea, returns to the U.S. to serve some of the same successful dishes here. Daha fazlasını oku.
Michael White knocks it out of the park at his high-end Italian seafood spot. Go big on the crudo, followed with pasta and whatever fish they're most excited about that day. [Eater 38 Member] Daha fazlasını oku.
Recommended: Salumi, verdure, salt cod, calamari, cassoncini, spaghetti alla chitarra, chicken under a brick, branzino. Daha fazlasını oku.
You know you’re getting that butter-poached lobster, or the lamb, so work back from there, with wines to match. Oh, man. Daha fazlasını oku.
George Mendes innovative take on Portuguese is both impressive and adorable. Bonus points for the enjoyable ambiance, with one of the best chef's counters in town. [Eater 38 Member] Daha fazlasını oku.
The perfect special-occasion restaurant? Adam Platt says it’s “an experience that strikes that delicate balance between modern style, classic technique, and pure, old-fashioned gourmet pleasure." Daha fazlasını oku.
The New Nordic Wonder award winner's tasting menu turned the forest’s prickly underbelly—all hairy roots, funky fungi & fallen leaves—into some of the most stunning plates of 2013. Daha fazlasını oku.
Recommended: Sea scallop sandwich, sliders, burger, pan-roasted shrimp, lobster, anything pork-bellied. Daha fazlasını oku.
Mario Batali's now-classic West Village townhouse restaurant where pastas and offal dishes may redefine what you think of Italian food Daha fazlasını oku.
Blanca, winner of the Best Big-Pimpin' Brooklyn award, serves some of New York’s priciest high-concept cooking to just 12 flush diners a night in 20-odd courses of tweezer-plated perfection. Daha fazlasını oku.
Recommended: Scrumpets, onion soup, Caesar salad, terrines, lamb burger, pork belly, pig's foot, fries, cabbage and bacon, sticky toffee pudding, Eton mess. Daha fazlasını oku.
The restaurant, a collaboration with Osaka’s Tsuji Cooking Academy, brings kaiseki cuisine—an intricate, formal multicourse feast—into a surprisingly relaxed and accessible setting. Daha fazlasını oku.
Chef Andy Nusser has crafted a menu of substantial tapas and medium-sized entrées, done mostly “a la plancha” with unmistakably Catalan flavors; get the duck egg with mojama. [Eater 38 Member] Daha fazlasını oku.
Order the five-course tasting menu, but make it six courses by adding a third pasta. What? You didn’t come here to save money. Daha fazlasını oku.
Order seafood salad or tuna tartare. Follow with Thai-spiced lobster or steak. And ask for help on the wine. Do prom right this time around. Daha fazlasını oku.
The unofficial official First Restaurant of New York. Though its formal dining room is a bit too too for Eater 38 contention, the front room and its seasonal American menu wins. [Eater 38 Member] Daha fazlasını oku.
The bar serves a great rye Manhattan, stirred into a frosted martini glass as if at a luxe club in Mumbai. Get it in advance of any meal. Daha fazlasını oku.
Assemble a Negroni, and if you have time and money, order the tasting menu. Otherwise, the best bet is pasta and out. Daha fazlasını oku.
Keith McNally's reborn Minetta is a masterpiece—an old New York saloon, modern steakhouse and celeb haunt all in one. The problem: getting in. (The Black Label Burger is worth it.) [Eater 38 Member] Daha fazlasını oku.
Recommended: Anything from the raw bar, ceviche, any whole fish, king crab, risotto, Napa cabbage, dessert. Daha fazlasını oku.
Chef April Bloomfield holds her own and then some at New York's top gastropub. Arguably the best restaurant burger in New York is served here, and the gnudi needs no introduction. [Eater 38 Member] Daha fazlasını oku.
Torrisi Lunch is a Hobson's choice between chicken parm and turkey; we say, go turkey. For dinner, arrive around 6pm, they'll give you a time to return to dine later that evening. [Eater 38 Member] Daha fazlasını oku.
Have a 1947 lager and two orders of the Manchurian cauliflower. Some lamb chops and a curry, rice and bread. Ignore the rest. All’s well. Daha fazlasını oku.
In a dining world overrun with offal, Québécois heft, and pasta, it's nice to have a meal where a roasted carrot can blow you away. [Eater 38 Member] Daha fazlasını oku.
No resy, total mob scene, noisy, and absolutely delicious describe the decade-plus-old Brooklyn Italian. Be aware that there's a more accessible wine bar attached. [Eater 38 Member] Daha fazlasını oku.
Solid food, an exciting wine program (choice bottles are served at cost weekly), and killer terrine. Hey, it's a Daniel Boulud joint, so what else would you expect? [Eater 38 Member] Daha fazlasını oku.
Most of what you eat here will be grown, raised, and/or processed on the property, and Barber's modern American food is full of color and flavor. Daha fazlasını oku.
Timing the fried chicken is a guessing game. Batches appear at unpredictable intervals. Sample the other entrees and sides, keeping an eye peeled. The baked chicken is nearly the equal of the fried. Daha fazlasını oku.
Recommended: Marinated big-eye tuna, crispy bacon, pork ravioli; roasted sturgeon, scallops; roasted and braised suckling pig, roasted vegetables; gnocchi, risotto; ice cream, sorbets, pain perdu. Daha fazlasını oku.
Recommended appetizers: Blood sausage, crispy tripe, veal tongues, iceberg salad, matzo-ball soup, more sausages. Main courses: Arctic char, lamb duo, more sausages. Daha fazlasını oku.
If you want any chance at doing something else with your afternoon or evening, get there about a half hour before it opens. Order a whole pie; it's not worth the trip to get it by the slice. Daha fazlasını oku.
Best Oatmeal Doughnut: Toasted oatmeal and tiny flecks of cashews, plus sunflower seeds, cranberries, and apricot mix—it's a glorious sight. Daha fazlasını oku.
Try the little oyster sandwiches. Sesame-speckled buns each cradle one fat, crispy mollusk, iceberg lettuce and a smear of pickled okra sauce. They’re one of our #100best dishes and drinks of 2011. Daha fazlasını oku.
"Superbly tender duck breast is ... crisp on top and glazed with honey-duck jus, but the turnips next door are a comedown, and the portion of duck is so small it’s stressful." Daha fazlasını oku.
Recommended: Ham, jam, butter and bread; cured arctic char; nasi ulam; roasted carrots; deep-fried bacon; buttermilk fried half-rabbit; heritage pork ribs; bacon and clams; smoked lamb shoulder. Daha fazlasını oku.
Once a trendsetter, now a member of the Williamsburg establishment, Fette Sau serves up a rotating menu of pork and beef ribs that leads some to tag it as the best BBQ in NYC. [Eater 38 Member] Daha fazlasını oku.
The cavatelli pasta alone is worth the trip, but, then, so is the rest of the food and scene here, which is quintessentially Aging Hipster in the best possible way. [Eater 38 Member] Daha fazlasını oku.
A popular favorite in the area, it doesn't only serve up perfection in pie form. They also offer pastas, salads like their raw brussel sprouts or kale numbers, and killer cocktails. [Eater 38 Member] Daha fazlasını oku.
Pubs don't come more oldschool, and some peg Mellon's burger as the best in the city. It's not, but along with Mellon's crispy waffle-cut fries and cold beer, it is a damn good show. [Eater 38 Member] Daha fazlasını oku.
In accordance with the restaurant’s name—jin is the kanji character for benevolence—owners Isan Chang and Jenny Ko contribute to charities supporting community-revitalization projects. Daha fazlasını oku.
Toshihiro Uezu’s 12-person sushi bar turns out jaw-dropping nigiri in its purest, most traditional form, delivered from his hands to yours. Daha fazlasını oku.
This new-world delicatessen, a Noho spin-off of the Brooklyn flagship, won the title of Best Sandwich Shop in 2013. Daha fazlasını oku.
Dude, it's Momofuku Ssam—arguably chef David Chang's best work, and certainly his most varied. A recent kitchen restaffing brings fresh life to the menu. Order the buttermilk. [Eater 38 Member] Daha fazlasını oku.
Order the Crispy Poached Eggs, Caviar, and Vodka Crème Fraîche. Warm, cool, crunchy, creamy — it's a harmonious, special dish! Daha fazlasını oku.
Vesper Brett, spätzle, kraut garnie, dry-aged côte De boeuf, Underberg, and you're all set. [Eater 38 Member] Daha fazlasını oku.
Marcus Samuelsson's hotly anticipated Harlem global soul food joint is luring the food lovers and critics from across the city uptown. It's totally worth the trip. [Eater 38 Member] Daha fazlasını oku.
Here's what happens when hipster chefs get it right. Market-driven goodness and go-to pizzas. Check out the Heritage Radio Network, which broadcasts from the dining room on Sundays. [Eater 38 Member] Daha fazlasını oku.
As far out as the Eater 38 ventures. Worth the trip, given that this Thai food is considered to be the best in the five boroughs. If you don't know, now you know: see-PRA-pie. [Eater 38 Member] Daha fazlasını oku.
Yasuda regulars know their sushi chefs by name and send them Christmas cards. If you're not getting world-class omakase here, you're not at Yasuda. [Eater 38 Member] Daha fazlasını oku.
Recommended: Pan con tomate, Ibérico ham, smoked pig’s cheek, anchovies, autumn salad, fried fairytale eggplant, croquettes, smoked amberjack, lamb breast, paella, rice pudding, torrijas. Daha fazlasını oku.
The plain pie is perfectly charred with a thin, crisp crust that bubbles and buckles in the heat of the coal oven, topped with a bright tomato sauce and sparingly applied dabs of creamy fresh mozz. Daha fazlasını oku.
Rare poultry and grilled meat on stick never had it so good. An instant classic in Midtown: affordable, cool, and dependable. [Eater 38 Member] Daha fazlasını oku.