Don’t be seduced by the fish-shack persona of this West Village eatery—the landlubbing Choptank Burger is the real draw here. Daha fazlasını oku.
Hamburger America filmaker George Motz has called this counter joint one of his favorite NYC newcomers. The star-butcher blend here—a 4oz mix of chuck, brisket & short rib—is a legitimate draw. Daha fazlasını oku.
Try the juicy All American with cheese, it's succulent with a crunchy exterior. It’s one of our #100best dishes and drinks of 2011.
Named for a Havana ice cream shop, this is an all-hours "traditional Cuban luncheonette" from the Toloache/Yerba Buena chef's outfitted Caribbean-style. Daha fazlasını oku.
Nick Curtin, formerly of Acme and Compose, is cooking rustic, market-driven New American fare. Order the clam chowder croquettes, the seared steak tartare, and anything cooked in the wood-fired oven. 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.
The menu includes crispy calamari, an iceberg wedge, fluke crudo, 4 types of pasta, rotisserie chicken, and a dry-aged steak. Daha fazlasını oku.
Ryan Sutton's 1 star review: "Try the bone marrow and suet-laced burger; it sports a soft, pate-like texture and a gentle, dry-aged funk." Daha fazlasını oku.
Wylie Dufresne serves inventive food that's easy to enjoy. The New England clam chowder, rye pasta, and pigs in a blanket are already on their way to becoming Wylie classics. [Eater 38 Member]
Industry legend Chris Cannon has put together a stellar wine list with a lot of affordable sparkling options. All'Onda is a great choice for date night, or a solo splurge at the bar.
At this sunny new restaurant in The Standard East Village, John Fraser is serving an inspired version of California cuisine. The roasted beets, carrots Wellington, and lamb saddle are early standouts.
The menu has several cuts of wet-aged and dry-aged beef, including a monster 42-ounce dry-aged Tomahawk chop for two. Big spenders can order a seafood tower to start.
Upland is opening! Make your reservations now. There may be fried Roman artichokes and tangles of spaghetti, and there will definitely be pizza. Tue, 10/28. Daha fazlasını oku.
The intention here is not to showcase porterhouses, ribeyes, and New York strips, but cheaper cuts of meat at reduced prices. In doing so, it has produced some admirable food. Daha fazlasını oku.
