Start with an order of the monkey bread that's served with both whipped rosemary lardo and seaweed butter. Then order at least one of Cipollone's superlative pastas. Daha fazlasını oku.
Beef tartare topped with rings of hearts of palm is just plain sexy, a hulking plate of beef that is slow-cooked to an impossibly tender finish. Daha fazlasını oku.
A simple, spare restaurant where co-owner Thomas Carter's stellar wine list—full of obscure, producer-driven bottles—matches chef and co-owner Ignacio Mattos' refined, almost elemental food. Daha fazlasını oku.
Order the pistachio- and mint-laden farro salad, tripe-topped toast, and duck-egg spaghetti finished with guanciale and lobes of fresh uni and pair it with a bottle of the 2005 Kuenhof Sylvaner. Daha fazlasını oku.
Standouts include robust pork meatballs and spicy octopus, which Kuo marinates for 24 hours in a dry rub of Japanese togarashi chiles, slow-cooks in mirin until tender, and then fries until crisp. Daha fazlasını oku.
Duck à l'orange—here a crisp-skinned breast with a stroke of ultrarich potato puree—retains none of the cloying fruitiness that sometimes mars the dish. Daha fazlasını oku.
The meal might begin with a small dish of fried cipollini onions and a tomato dip, followed by chicken "oysters" wrapped in cabbage, paired with rhubarb beer brewed in Belgium specifically for Burns. Daha fazlasını oku.
Chef John Daley's 11-seat New York Sushi Ko is an incubator for culinary talent. For his signature dish, Daley shoots flames at fatty tuna belly, rendering the fat onto yet more fresh tuna.
