Known as one of the only New York Indonesian restaurant worth traveling to, Minangasli in East Elmhurst serves up dependably excellent and authentic Asian. [Eater 38 Member] Daha fazlasını oku.
Along with Daisy May's, Dinosaur tops the category of Best BBQ in New York. Waits are epic, as are the ribs. Be aware that outside tables are first-come first-served. [Eater 38 Member] Daha fazlasını oku.
After 11pm, it's the best restaurant in the city. But at any hour epic raw bar platters and perfect fondue and the mere 50-odd seats are among the reasons there's always a wait. [Eater 38 Member]
Torrisi Lunch is a Hobson's choice between chicken parm and turkey; we say, go turkey. For dinner, arrive around 6pm, they'll give you a time to return to dine later that evening. [Eater 38 Member] Daha fazlasını oku.
The unofficial official First Restaurant of New York. Though its formal dining room is a bit too too for Eater 38 contention, the front room and its seasonal American menu wins. [Eater 38 Member] Daha fazlasını oku.
Best Doughnut to Eat When Warm: Made with a bit of mashed potato mixed in the dough, they're thin, fried extra-crisp, and delicious. Daha fazlasını oku.
Marcus Samuelsson's hotly anticipated Harlem global soul food joint is luring the food lovers and critics from across the city uptown. It's totally worth the trip. [Eater 38 Member] Daha fazlasını oku.
Offal-freaks will want to try the stomachs, intestines, and tongues, but there are a few steaks on the menu for less adventuresome diners, too. [Eater 38 Member]
It's fast without being hurried, delicious without being expensive. Just be ready for crowds. [Eater 38 Member]
In many ways Esca is as good as the four-starred Le Bernardin. If nothing else, it's cheaper, more relaxed and, bonus, also serves Baltali-brand pasta. [Eater 38 Member] Daha fazlasını oku.
Get a mutton chop with a side of history at this century old steakhouse that offers delicious food, perfect cocktails, & a killer ambiance. Those on a budget can hit up the bar room. [Eater 38 Member]
Chef Andy Nusser has crafted a menu of substantial tapas and medium-sized entrées, done mostly “a la plancha” with unmistakably Catalan flavors; get the duck egg with mojama. [Eater 38 Member] Daha fazlasını oku.
