An entire restaurant dedicated to the most beloved comfort food, mac & cheese. While you can try the fancier cheese options, the cheeseburger is an old faithful that will not disappoint.
Chef Pichet Ong rocks his 100% original style at his own dessert bar. -Seth Caro, Top Chef Just Desserts
The dogs are sliced vertically for easier topping. The Oroshi (brat w/ soy sauce, daikon, and grated radish) is a must on any occasion. Daha fazlasını oku.
Don't miss out the rice pudding. Basmati rice is combined with a vanilla-bean-rich base and flecked with lime and slivered apricots: Daha fazlasını oku.
Here, gooey pimento cheese gives a Southern twang to the Minneapolis-style Juicy Lucy—a burger variant cooked with cheese inside the patty rather than on top. It's a burger worth fantasizing about. Daha fazlasını oku.
Beef ribs, pulled pork, and beans with burnt ends all excel at Hugh Mangum's modern-looking barbecue joint.
You can build your own burger here, but we suggest the monstrous "Wake & Bake," sporting two eggs, bacon, and jack. Daha fazlasını oku.
A curvaceous, white brick interio sets the mood for the seriously shareable Mariscos (like mezcal-cured ocean trout w/ roe & cream cheese) at EC. Daha fazlasını oku.
Chef Amanda Cohen was the first vegetarian chef on Iron Chef America & has one of the most energy efficient kitchens in NYC, w/ an induction stove & self-filtering fryer. Daha fazlasını oku.
On June 15, $42 scores spiced blue crabs, sides like buttery taters, beans, corn, & seasonal fruit cobbler. Beer isn’t included but towels are, so grab one & get in there before tickets sell out. Daha fazlasını oku.
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.
All I can say is being italian...this is the closest to sunday dinner. Love. Potato and Egg! Have not had that since I was in the North End in Boston...awesome.
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Winner of Best Use of Egg in the Village Voice 2011 Best Of issue! Order the crab and truffle cha-wan-mushi off the ala carte menu in the bar.
Cool atmosphere, but good luck getting your server to show up in a timely fashion if you have a table. 20+ minutes between check-ins.
Fine 1.4: High end sushi. Make sure you sit at the sushi counter & order omakase style. For a slightly cheaper option, I always liked Ushiwakamaru (on Houston/6th) - sit in front of Chef Hideo. Daha fazlasını oku.
Proletariat is a much-deserved look into no-holds-barred beer geekdom, blissfully free of TVs, generic pub grub & high-fiving mooks. It holds only 12 stools & its menus have been replaced w/ a QR code Daha fazlasını oku.
This pasta lover's dream won the 2013 Best New Italian Spot award. From an open kitchen, Chef Toscano dispatches blackened tentacles of meaty octopus and gorgeous pastas woven around cockscombs. Daha fazlasını oku.
