Bozu has boldly shouldered the task of being a sushi innovator, inventing sweet vinegared rice fashioned into buttons topped with fish, and a variety of crunchy, smeary, branchy things. Daha fazlasını oku.
We plowed through a half-dozen mezze, finding the fresh fried anchovies, octopus salad, and baba ghanoush especially tasty, served with a crusty round loaf rather than cardboard pita. Daha fazlasını oku.
Don't miss the brilliant butterfish, a local catch seared and set afloat in a soy lake heaped with leeks, or pan-fried noodles with "Kowloon" dried squid. Daha fazlasını oku.
In Brooklyn's foremost Chinatown, Top One takes the cake for best charcuterie. Daha fazlasını oku.
More like an amusement park than a restaurant, 3 conjoined eateries offer good Sicilian pizza, stupendous spumoni, and uneven southern Italian fare-go for anything featuring eggplant or ricotta. Daha fazlasını oku.
The real draws are the noodle soups and sundry Vietnamese dishes, which are more vibrant than any in the area. Daha fazlasını oku.
The goat pepper soup rocks hardest at this new Nigerian, named after an international arts festival in Lagos. Daha fazlasını oku.
If you dislike offal, the fish pepper soup is equally as good and equally as spicy. Daha fazlasını oku.
The kobe beef foot-long hot dog is the real star of the show, moist and salty and festooned with so many ingredients you lose track around "jalapenos." Daha fazlasını oku.
The Ghenet combo for four is a good deal, allowing you to sample almost everything on the menu-all the vegetarian dishes, as well as doro watt (spiced chicken stew), and sega watt (spiced beef stew). Daha fazlasını oku.
We particularly like the earthy, lemony collard greens, the stewed red lentils and the cabbage and potatoes. Daha fazlasını oku.
The regular menu mounts a broad range of corn-based snacks that can serve as vehicles for cheese, meat, or the fiery pink stew of chicken and chipotle chiles called tinga. Daha fazlasını oku.
Named after a village in mountainous southwestern Puebla, this former grocery specializes in bargain Mexican fare with all sorts of pre-Colombian twists. Daha fazlasını oku.
Perhaps its greatest notoriety rests on a splendid Italian cheese course-served with various honeys, nuts, and preserves. Daha fazlasını oku.
Lamb chops offer crisp, fatty-edged meat and a good gnaw on the bone, and the gilauti kebab is composed of small, pale pucks of meat that go all silken in your mouth, like a marvelous, spiced pâté. Daha fazlasını oku.
To start, don't miss the pickled, grilled paneer. The squares of cheese, bright white with puffy, golden edges, and a tart, pickled bite that balances the paneer's mild, milky flavor. Daha fazlasını oku.
The lebni, so rich you could stand a spoon up in it, and the tomato salad are uncommonly good. Daha fazlasını oku.
In the canapé family, we loved txitxiki, a fat-cigar-sized sandwich of crusty bread stuffed with homemade chorizo hash. And you can't do better than the arraultza Daha fazlasını oku.
The entrées are voluminous, so you don't need starters, but then you'd miss the Moroccan cigars (pastry flutes filled with ground vegetables) and the tomatoey vegetarian bread dip called matbucha. Daha fazlasını oku.
This comfortable Persian restaurant-which translates as "village hut" in Farsi-offers some excellent kebabs, foremost of which are the bone-in Cornish game hen and a surprisingly tasty filet mignon Daha fazlasını oku.
It might simply be a neighborhood sushi joint, except that it happens to be surprisingly excellent, with fish flown in from Tokyo, and daily specials of the most pristine fish. Daha fazlasını oku.
A perfect hearty options include fattah-a porridge of torn pitas-and maloukhiaih, a slimy sauce of jute and lamb that gives okra a run for its money. Open 24 hours Daha fazlasını oku.
This Yemeni restaurant excels at salta, a bubbling cast-iron pot of brown gravy used as a dip for the restaurant's wonderful homemade pitas, nearly a foot in diameter and charred on the edges. Daha fazlasını oku.
As an additional fillip, the pork ribs are also excellent, mantled with a thick sauce that's not too sweet. Daha fazlasını oku.
This fish-and-chips shop specializes in fried whiting, by filet or whole fish, matched with some of the best french fries in Brooklyn, made from fresh potatoes with little bits of skin adhering. Daha fazlasını oku.
Spice-lovers should go for option number three, the bowl with spicy meat sauce that you stir into the broth, rendering it brick red and incredibly tasty. Daha fazlasını oku.
Big-ticket items such as “braised whole fish filet with soy bean sprouts in roasted chili spiced broth” and “Braised lamb filets with napa cabbage and roasted chili” are worth the larger tab. Daha fazlasını oku.
The usual standards—ma po bean curd, Sichuan wontons, tripe and tongue in chili oil, dan dan noodles—are here rendered in lush form Daha fazlasını oku.
Best of all is the barbecued pork, pulled in big clumps and strangely tossed with steamed cabbage. It really tastes like barbecue. Daha fazlasını oku.
Check out the Spam nori-wrapped rice balls, noodles known as saimin, and beef short ribs glazed with a sweet, salty sauce, straight out of Family Circle. Daha fazlasını oku.
