Chicken paillard is a great, light lunch. Thin chicken breast topped with nicely dressed salad.
Try the sherry cobbler. Bar mgr Dan Greenbaum adds raspberries muddled w/ a wedge of lemon & a splash of simple syrup to Lustau Dry Amontillado sherry. It’s one of our #100best dishes & drinks of 2011 Daha fazlasını oku.
I stock up on shampoos and lotions at the original Kiehl’s store in the East Village. It’s been around since 1851 and looks like an old apothecary. The products look so chic in my bathroom.
The acclaimed organization frequently hosts performances where “a successful story is received with a kind of love that is almost hard to imagine.” Daha fazlasını oku.
“Though it doesn’t always succeed at either, Bowery Diner’s menu aspires to satisfy adult cravings as well as childhood ones.” When in doubt, order one of their creamy milkshakes. Daha fazlasını oku.
“This is a fancy food court, and it fulfills its function with gusto.” Indeed, it’s hard to go wrong with most of the selection, including their “startlingly delicious take on the ubiquitous cupcake.” Daha fazlasını oku.
Together with the 92nd Street Y, this is the best place in NYC to see a not-boring lecture. Events here are typically quirkier and cheaper then uptown and often include a beer. Daha fazlasını oku.
This sprawling park boasts the nation's first public golf course, which opened in 1895. It offers rolling hills, well-placed water and trees and a 600-yard-plus hole that will challenge anyone. Daha fazlasını oku.
Fittingly, the branch of the NYPL in The Bronx's Little Italy features Italian-language newspapers, books, videos and other materials that chronicle and illuminate the Italian-American experience. Daha fazlasını oku.
See if you can identify the tombstones of famous war heroes, political figures and entertainers. Daha fazlasını oku.
The Bronx Walk of Fame begins at 161st Street and moves south, paying tribute to some of the many notable personalities with roots in the borough—Colin Powell, Fat Joe, Anne Bancroft and more.
Concrete Plant Park was home to a concrete batch-mix plant from 1945 to 1987. The silos, hoppers and conveyor structures here are a remnant of the park's industrial past.
This is the best entrance and exit to the Big Loop in Central Park if you're coming from downtown via bike. Watch out for cabs coming in if you exit after 7:30am.
Chorizo stuffed squid is amazing! Avoid lobster roll as its served hot for some weird reason.
We love the Caesar salad. Also try their take on the classic lobster roll, featuring fresh Maine lobster meat warmed in lobster-roe butter. A delicious contender in our 2012 Lobster Roll Rumble: Daha fazlasını oku.
The cheeseburger is served well-done and doubled by default (order it “little” for a single patty) on a sesame-seed bun with unlimited toppings (jalapeños, BBQ sauce, relish) or “all the way." (RC) Daha fazlasını oku.
Tony enjoyed a cone from this Manhattan ice cream truck. As seen on Travel Channel’s The Layover with Anthony Bourdain.
Known as the gay capital of Hell's Kitchen, there's a ton of really fun bars along this strip that'll make your night a blast.
The menu focuses on NYC classics with a twist: Think of a black-and-white cookie made savory with apples and cheddar. – Green Guide Editor
Consider duck foie gras, turbot in a green chili vinaigrette, or Wagyu beef with mole. Save room for elegant desserts. – Green Guide Editor
The famed sea urchin risotto, Ohmi beef w/t ruffles, & toro caviar are even better than they sound. Sushi is sublime. – Green Guide Editor
This is serious, old school dining: Order a dish like canard à la presse or guinea hen & you'll get a tableside show. – Green Guide Editor
Save room for the petit fours, which are just as inventive as the previous 22 courses you've eaten. – Green Guide Editor
No menu, all surprises. Look for plates like 48-hour short ribs, nori-wrapped scallop, or egg in bacon-dashi broth. – Green Guide Editor
Try creamy sea urchin, Seoul duck, or lobster in a complex curry-like sauce. Desserts are delicate, and worth a taste. – Green Guide Editor
Expect precise preparations of raw fish, like rich bigeye tuna with avocado coulis, uni with wasabi, and ebi tartare. – Green Guide Editor
Taste beautifully crisp sheets of "panzanella," spaghetti w/ saffron, & bay-crusted cod. For dessert, get La Religieuse. – Green Guide Editor
Favorites are Middle Eastern red lentil soup and grilled cobia w/ caviar. The wine list highlights female vintners. – Green Guide Editor
Seafood and rabbit dishes stand out, as does the house-infused aquavit. Come in December for their holiday smörgåsbord. – Green Guide Editor
Go for Scandinavian-inflected dishes like oysters in cucumber juice, fried squid with shaved cauliflower, or cold smoked pike. – Green Guide Editor
Some greatest hits are handmade mischiglio pasta, juicy bistecca, seasonally spiced chocolate torta, and almond cake. – Green Guide Editor
Get spaghetti alla chitarra or mezzaluna stuffed with mushrooms to start, then torta di lamponi for dessert. – Green Guide Editor
Longtime classics include beef cheek ravioli, pork tonnato, and the warm rosemary-olive oil cake w/ olive oil gelato. – Green Guide Editor
Diners can play DJ by choosing from a stack of vinyl. Menu highlights include Sasso chicken, crudo, and agnolotti. – Green Guide Editor
It’s all local here, from veggie sliders and house-made charcuterie to roasted Brussels sprouts and braised hake. – Green Guide Editor
Classic, opulent dining means a chariot de pain & other trolleys for cheese and digestives. The foie gras is transcendent. – Green Guide Editor
Ultra-rich scrumpets are a must. Razor clams, seared turbot, and bittersweet chocolate parfait are also worth the wait. – Green Guide Editor
Expect high-end ingredients in copious portions. Sashimi may be monkfish liver, giant clam, uni, or osetra caviar. – Green Guide Editor
You can’t go wrong, from crisped salmon or fontina+truffle arancini to celery root agnolotti or pan-seared duck breast. – Green Guide Editor
Sample 3-pepper chicken with meat so tender, skin so crispy, & peppers so fiery that diners have been known to swoon. – Green Guide Editor
Reinvented classics soar, especially baked clams, rigatoni alla vodka, veal Parmesan, and chocolate layer cake. – Green Guide Editor
The best tapas are razor clams, house-made chorizo, spicy rabbit kebabs, piquillo peppers, pulpo, or fried duck egg. – Green Guide Editor
Don’t stop at caviar. Try the risotto w/ sea urchin, turbot w/ tender, crisp squid, and dark chocolate + salted caramel. – Green Guide Editor
Start with golbaengi moochim (whelks), then thick fillets of pearly white sablefish or a tray of bo ssäm (pork belly). – Green Guide Editor
This husband and wife team holds the only Michelin star in Queens. Try risotto, cod, clams, or duck confit. - Green Guide Editor
Look for fresh pastas, intensely moist pork loin, & beguiling desserts like caramelized eggplant w/ mascarpone and chocolate. – Green Guide Editor
Go for ravioli w/ wild greens, vegetable consommé, or monkfish in mustard sauce. Come Sunday for a bargain 3-course meal. – Green Guide Editor
The omakase focuses on sushi and sashimi of high quality, like tender octopus, creamy toro, & seared isaki (grunt fish). – Green Guide Editor
The classics never falter, from striped bass ceviche & smoked salmon galette to excellent burgers & chocolate cake. – Green Guide Editor
Perfectly seasonal standouts have included butternut squash soup, duck breast over parsnip purée, and tarte tatin. – Green Guide Editor
Dim sum is delicious: chive dumplings, sticky rice w/ chicken, duck-stuffed pumpkin puffs. Also try sea bass or gai lan. – Green Guide Editor
The omakase-only menu is a parade of fluke, Hokkaido ocean trout, toro, and salmon roe, all flawless in composition. – Green Guide Editor
Sashimi and sushi are superb, with wasabi grated tableside. For dessert, get jasmine ice cream with chocolate cookies. – Green Guide Editor
Order turmeric-tinted tandoori poussin with yogurt, Jaipuri bhindi (deep-fried okra), and sticky date-fig gateaux. – Green Guide Editor
Highlights include wakame soup w/ homemade tofu & black truffle rice. Downstairs, Kokage has zen, but not vegan, lunch. – Green Guide Editor
Sushi is excellent, but kaiseki is best. Try tempura-fried lotus root, dashi w/ mini bok choy, & strawberries w/ whelk. – Green Guide Editor
Spice levels here can verge on incendiary. Order one of the fish pots, mapo tofu, or camphor tea-smoked duck. – Green Guide Editor
A prix-fixe menu is the only option, and may include treats like white asparagus-tinged tapioca bursting with caviar. – Green Guide Editor
Ask about the Italian region highlighted monthly. House-made pastas stand out, as does rustic porchetta & polenta. – Green Guide Editor
Grilled meats are always high quality, like the excellent bone-in New York strip steak. Order a side of pommes Anna. – Green Guide Editor
Homemade bread with goat‘s milk butter is a prelude to foie gras terrine, a slow-poached egg with spätzle, & roasted lamb. – Green Guide Editor
A cold-smoked scallop pairs with pear, cucumber, sea beans + black garlic, while New Zealand red doe gets juniper + fennel. – Green Guide Editor
Pick sweetbreads, roasted broccoli "steaks,” suckling pig confit, & kouign amann (traditional Breton butter cake). – Green Guide Editor
Begin with shrimp cocktail or a wedge salad, then Porterhouse with French fries & creamed spinach, then cheesecake. – Green Guide Editor
Asian and Mediterranean flavors mix in Ora King salmon or anchovies. Check out the bar’s cocktails & alcohol-free drinks. – Green Guide Editor
All the kaiseki options offer high quality, fluke sashimi and grilled yuzu-marinated pike to tempura and hot pots. – Green Guide Editor
