Prova la carbonara o la amatriciana! Sconto permanente sul menu x2: antipasto, primo, secondo, vino, acqua e coperto inclusi a soli 39€ Daha fazlasını oku.
We recommend the astonishing "Hamembert" plate with Mangalitsa ham, oozing wedges of Camembert cheese, and an artfully charred length of baguette. Daha fazlasını oku.
Modeled on neighborhood Creole Italian places from New Orleans, so along with the burrata salad you get oyster po' boys, crawfish garnishing grilled fish, and fried shrimp with artichokes. Daha fazlasını oku.
The house-smoked Hunan ham has the smoky punch of first-rate barbecue, coarsely chopped and sautéed with dried long beans, garlic cloves, chopped chiles. Daha fazlasını oku.
You will eat beef and chawan mushi and other things you may not associate with sushi because this is less a sushi bar than a kind of kaiseki restaurant, exquisitely seasonal, exquisitely Japanese. Daha fazlasını oku.
The cooking—the puffy pies at Pizzeria Mozza, perfected northern Italian dishes at Osteria Mozza, charcuterie and grilled meats at Chi'Spacca or focaccia at Mozza2Go—comes from an Italy of the mind. Daha fazlasını oku.
Head to a deserted parking lot late at night and wait for the appearance of the Kogi truck, from which you will soon purchase enormous, great-tasting plates of Korean short-rib tacos. Daha fazlasını oku.
Suzanne Goin’s resinous herbs and precise splashes of acidity make vegetables dance and bring out the deep, fleshy resonances in braised pork cheeks and her notorious short ribs. Daha fazlasını oku.
John Shook and Vinny Dotolo have a pretty good sense of what tastes good, be it melted cheese with chorizo or calves' brains with the French curry vadouvan Daha fazlasını oku.
There’s some delicious meat and seafood here: Wagyu sashimi, bone marrow flan, thinly sliced veal tongue in salsa verde, and real Kyushu beef. Daha fazlasını oku.
Try the crunchy fried fish with homegrown turmeric, mango salad lightened with coconut water or soft-shell crab with the legendarily stinky sataw bean. Daha fazlasını oku.
Not just a sushi bar. You expect expensive wild sea bream to be treated reverently at a sushi bar. You do not expect the same care to be taken with a carrot. Daha fazlasını oku.
Sapp's boat noodle soup is magnificent: a musky, blood-thickened beef soup screaming with chile heat; tart lime juice in lockstep with the funkiness of the broth. Daha fazlasını oku.
Chef John Sedlar treats his tortillas, with flowers pressed into them as if into a scrapbook, as seriously as he does his sweetbreads with huacatay or his snails with Jabugo ham. Daha fazlasını oku.
It feels a bit like a grand steampunk machine dedicated to turning out roasted bone marrow with laksa leaf, kon loh mee noodles with barbecued pork, grilled lamb belly and fried chicken wings. Daha fazlasını oku.
Get two vanilla, bourbon, and apple fritters and bask in the glory of your gluttony. Daha fazlasını oku.