Tony’s new favorite restaurant in New York City! It is a mix of Japanese and Korean BBQ styles. As seen on Travel Channel’s The Layover with Anthony Bourdain.
Try the rich beer-braised-tongue tacos. The soft, shredded meat is slow-cooked with Negra Modelo, bacon and chorizo. It’s one of our #100best dishes and drinks of 2011. Daha fazlasını oku.
Anthony Bourdain believes they serve the best burger in New York City, but “getting in is a challenge – try early or late.”
Known for their Taiwanese sandwiches! As seen on Travel Channel’s The Layover with Anthony Bourdain.
Tony claims it is your patriotic duty to order a burger medium rare. As seen on Travel Channel’s The Layover with Anthony Bourdain.
A great place for a hot dog and tator tots! As seen on Travel Channel’s The Layover with Anthony Bourdain.
No cubed chicken or orange cheese here... just shockingly simple, unpretentious and delicious street style Mexican food. - Anthony Bourdain, host of No Reservations
The bone marrow solves all... a gateway protein kinda like bacon. So great the whole world stands on its head. - Anthony Bourdain, No Reservations
Recommended meal: hot dog. The classic New Yorker's poor man's meal. Meat, starch and veg--all in a few mouthfuls. - Anthony Bourdain, host of No Reservations
The urban legend of the phantom menu turns out to be true. - Anthony Bourdain, host of No Reservations
The ambience? You couldn’t buy this for a million dollars or 10 million dollars. Delicious. – Anthony Bourdain, No Reservations Daha fazlasını oku.
Get the awesome, over-the-top "fusilli with octopus and bone marrow" at Marea. As seen on Anthony Bourdain's No Reservations - Food Porn 2.
The "velvet chicken" is better -- and less difficult to eat -- than the name implies. Daha fazlasını oku.
No question, it's the best barbecue in the city. But the best part is the casual and playful atmosphere It’s tough not to meet new people and to break $50 for dinner for two. Daha fazlasını oku.
You can spend July 4th with the holy man at the Hudson's Sky Terrace, where he's DJing a BBQ party with fellow NYer Mel DeBarge. Tickets and table will run you $125 Daha fazlasını oku.
The crew behind coffee window/breakfast/brunch/dinner spot has opened a companion joint. The appropriately-named Nights & Weekends direct its energy to the evening scene with handful of small plates Daha fazlasını oku.
This spot takes the drinks-and-a-cut concept to the next level, w/ a 2-seat barber shop up front & behind a sliding door, a cocktail lounge decked w/ leather-cushioned wooden booths & old-school sofas Daha fazlasını oku.
This spot serves more than 70 bourbons and whiskeys (including Utah’s High West Rocky Mountain rye). Our favorite drink is the citrusy punch amped up with chai-infused Wild Turkey and Batavia Arrack ( Daha fazlasını oku.
Plenty of good eating on the menu with smoked pork belly, strip steak served 2 ways, mussels steamed in beer with chorizo, and seared scallops in grain mustard foie gras butter - beers go for $4 a cup
Try the Turducken ball, and the Latin Stallion with chorizo, buffalo and pork. The sauces range from a green curry peanut Dragon's Lair to the Truffle Time, a creamy truffle sauce with fontina cheese. Daha fazlasını oku.
We're back for the opening of their patio + garden, 900 square-feet & 50 seats of outdoor casual. Dont to try something off their brand new menu of frozen cocktails.
This haute Mexican eatery is harder to get into than Harvard, having built a rep around fancy tequilas and ceviche. Can't snag abooth? The no-frills, street-level taqueria can sate your wounded ego.
Get an ego check at this rooftop hot spot, which boastsone of the toughest doors in N.Y.C. If you do make it onto the 18th floor,check out the bathrooms—for the amazing views of lower Manhattan.
Just steps from the Boom Boom Room, a 4-ft.-deep rooftop pool welcomes the scantily-clad, while AstroTurf pads well-heeled feet. Tip: Forgot your suit? Buy a bikini at the vending machines.
Everything is hot about this newish spot, from the waitresses(their uniforms are designed by Rag & Bone) to the locale (the lush lounge has a garden). And if you can get in, you're probably hot too.
Not to be missed: French fries dipped in salted caramel, a.k.a. the stuff stoner dreams are made of.
On Meat & Potatoes, host Rahm Fama stops by The Meatball Shop, a meat-lover's spot that's open late into the night and tries the special goat meat Billy Balls. Find more tips at Food Network Local. Daha fazlasını oku.
Beware: they only take same-day reservations, and the lunch crowd must wait five to 30 minutes in the front room. Complex $13 Ramen concoctions include the popular Akamaru and the Shiromaru. 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.
Besides great views, The Standard hotel also has NY's hippest beer garden. The menu, designed by Michelin-starred chef Kurt Gutenbrunner, includes fat, flavor-packed sausages and plus-size pretzels. Daha fazlasını oku.
Such great food. I can’t resist going there every time I go to New York. -Susan Feniger, Top Chef
Village Voice is excited to have The Meatball Shop at the 2012 ChoiceEats food fest! Full list of restaurants here: http://ow.ly/8QjDQ
A massive, shiny tri-level Meatpacking player that's two parts restaurant, one part basement lounge. Photo-ready clientele and a juicy burger.
Warm Italian spot in the Greenwich Hotel from Bobby De Niro. Earthy brown and green color scheme with vintage cookbooks on the shelves. Large varied menu and stunning pastries.
Insane cocktails at mad Austrian scientist's lair in Chinatown. Ridiculous showmanship, jaw-dropping presentation. Look for the crowd begging entry under the "Gold Flower Restaurant" sign. [BlackBook] Daha fazlasını oku.
Recommended Dish: Sannakji Do Pan. A steaming Everest of sea creatures. Nothing like watching your meal expire slowly while you eat. It’s the death throes that make it good. - Anthony Bourdain
It's all counter service, so roll up and ask for the brisket. It's cooked for 20hrs with bourbon and apple cider, as well as some secret spices, then injected with bourbon Daha fazlasını oku.
