The made-to-order Cubanos use classic ingredients. They’re placed on Cuban bread that is made with lard to complete “the holy jamon trinity,” ham, pork, and lard in a single sandwich. Daha fazlasını oku.
El Mago’s standard toppings: ketchup, sautéed onions, and potato sticks. Not the greasy, canned variety. Not shoestring fries. But tiny ethereal wisps that are described as a potato bird’s nest. Daha fazlasını oku.
"At this antidote to trendy Miami Beach, the neon-drenched fun runs from 8 a.m. to 5 a.m." -- Joshua M. Bernstein, The Daily Meal Daha fazlasını oku.
When a renowned chef does a pizza joint you have to pay attention, but early photos don’t seem promising. Then again, does it take much to start a new pizzeria and automatically be Miami’s best? Daha fazlasını oku.
No matter what your preferred brand, the homemade potato chips at Michael's will leave you in shock and awe. Order anything featuring eggs (they source theirs from local farms). Daha fazlasını oku.
Order one of DOC’s signature wine flights. Choose from eight offerings, organized by either wine characteristic or region. Don’t leave DOC on an empty stomach, pick out a few appetizers to share. Daha fazlasını oku.
Aviary has the best and most creative cocktails (and bar snacks) in America. Everything's don't-miss, so do a cocktail tasting menu, then order everything not included. Daha fazlasını oku.
No need to call ahead for a table with a view, the view will find you! Order any and all lobster - Everest does it right. Daha fazlasını oku.
What you get when you go: a friendly hello at the door, a sheet that you scribble your order on, a complimentary cup of collard green pot likker, and an array of Southern classics. Daha fazlasını oku.
The Sunday night fried chicken could easily become your weekly ritual, but that's no reason not to order (in addition) the truffle farm egg. Now it's just about which comes first. Daha fazlasını oku.
By mixing highbrow products like foie gras with comfort foods like French fries or pizza, then adding a succulent selection of steaks and chops, the pleasure principle at PDC ensures a great meal. Daha fazlasını oku.
What could make a BLT better? Keeping the T's green and frying 'em up real good! Don't be discouraged if their apple butter isn't in season - they always keep a little extra in the back (hush-hush!) Daha fazlasını oku.
This very grown-up restaurant maintains standards of service and cuisine - French haute cuisine, very much an endangered species today - that hark back to an earlier era. Daha fazlasını oku.
Fred's has a menu that consistently gets raves (the lobster club is a favorite). Lunch is absolutely bustling (with more than just shoppers), so try to get in early. Daha fazlasını oku.
Jean-Georges is one of the few chefs in New York City with the distinction of four stars from The New York Times. Daha fazlasını oku.
Per Se upholds the standards set by The French Laundry, and despite the defection of longtime chef Jonathan Benno to open his own place, it remains one of the outstanding dining experiences in NYC. Daha fazlasını oku.
Meals at this East Village hotspot wowed former NY Timescritic Frank Bruni into a praise-filled three-star review in 2008. Chang's food offers bold, Asian-inspired flavors with a rockstar attitude. Daha fazlasını oku.
This Jewish kosher deli has been making converts with its pastrami and hot dogs since 1888. 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.
We love the Swordfish, Duck Liver, Red Pepper Polenta and Baby Romaine! Daha fazlasını oku.
The Chinatown venue showcases live music, but its roster of talented DJs set the industrial warehouse-like club on fire. Daha fazlasını oku.
Drop by for brunch and fill up on French toast with Vermont maple syrup and bacon, pecan, vanilla ice cream, or order their steak and eggs, with “48 hour” short ribs, fried eggs, and home fries. Daha fazlasını oku.
Get 1/2 portion of pasta and check out the appetizer menu - the octopus is perfectly cooked. If you're really hungry, the suckling pig for one (don't worry, not a whole pig) will fill you right up. Daha fazlasını oku.
"The horseshoe-shaped bar is filled with creased old men puffing cigarettes beside slumming twenty-somethings sipping on how-can-they-be-this-cheap microbrews." Joshua M. Bernstein, The Daily Meal Daha fazlasını oku.
What happens when you pour warm olive oil over the dark chocolate cap on your rosemary ice cream? Well, you tell us. Or ask the whole roasted baby goat. He knows. Daha fazlasını oku.
Grab the table by the fireplace if you can. The bitters and tonic are made in-house, and the sweet potato soup is a quintessential starter. For lunch, take advantage of the Lickety Split menu. Daha fazlasını oku.
This self-taught chef opened this restaurant in 1978 in what was originally a garage in Washington, Va., an hour out of DC. Daha fazlasını oku.
With only six bar seats available for dining, this restaurant within arestaurant is arguably the country's toughest reservation to score. Daha fazlasını oku.
