The Beef Marrow with Oxtail Marmalade has been luring chefs for years. Chef Gabe Thompson (dell'anima, L'Artusi) picks it for "consistent food & flawless service until 4am, 7 nights a week."
Chefs and club kids converge at this East Village diner for Eastern European hearty fare. Chef Dave Pasternack (Esca) “I go down to the Ukrainian diner Veselka to have some pierogies.”
