Thai Burger: Mouthwatering goodness. The burger is ground beef infused with lemongrass and topped with shredded papaya.
Asian-style mac ‘n’ cheese? Yes, please. Silk Rd Tavern uses Korean rice cakes instead of noodles and then melts Vermont cheddar over it all before topping it with toasted Japanese breadcrumbs.
There isn’t enough Indian-brewed beer to help you pronounce the murgh makhani (fork-tender chicken in a silky tomato sauce) at Moti Mahal Delux, but try your best and you’ll be rewarded.
Café Kashkar might be the best Uighur cuisine in the borough. Be sure to try the fried lagman: thick wheat noodles interlaced with onion and peppers and topped with a fried egg.
It’s gotten a lot of hype but one bite into Mission Chinese Food’s thrice-cooked bacon and you’ll be a believer. The tofu cakes sprinkled throughout the dish soak up a lot of the unctuous flavor.
The seared octopus at Il Buco Alimentari e Vineria, is not only done just right—crispy on the outside, a bit gooey on the inside—but comes with a supporting cast of chickpeas and pickled currents.
Our favorite dish is the poached oyster toast. Imagine: a lobster-emulsion-topped oysters that pop with flavor when bitten into.
The foie gras y verras at Williamsburg Spanish restaurant, Cadaqués, marries surf and turf in a very palatable way. The scallops absorb the fat from the foie, giving this dish an amplified flavor.
Fazzoletti translates as "handkerchiefs." Perla’s take on this primo piatto, which pairs the hand-cut, feather-light sheets with golden, supple chanterelles and a buttery, garlic chive–flecked sauce,
