I have been here a bunch of times and have never gone without getting the meatballs... Best in the game
This SoHo institution serves the best steak au poivre in New York. Near the back-left booth, check out the photo of art dealer Leo Castelli posing in the restaurant’s kitchen.
I know you want a lobster roll, but that's the wrong move here. At Mary's you want to go for a whole fish. Ask your server which one, they'll know what's best today.
In this intimate atmosphere of carefully considered details, romance luxuriates, especially in the private back room. To taste what’s in season that day, ask for the unlisted Chef’s Tasting Menu.
NY. This delicious restaurant delivers every time. You will never leave here disappointed. Make sure to order a couple crudos for the table and get the pappardelle rabbit cacciatore to share. Baca selengkapnya.
Beware: they only take same-day reservations, and the lunch crowd must wait five to 30 minutes in the front room. Complex $13 Ramen concoctions include the popular Akamaru and the Shiromaru. Baca selengkapnya.
You will likely forget about the sacrilege once your table is covered with plates of the deliciously unclean eggs scrambled with lobster and mascarpone ($14), a few pork dishes and bacon doughnuts. Baca selengkapnya.
Winner of Best Wine Bar in the Village Voice 2011 Best Of issue! The small plates are worth the price, particularly the rabbit confit.
Chef David has classical training in Japan and will tailor a wide variety of his fresh fish selection to fit your sushi desires.
Congratulations, you've managed to get a seat at this intimate restaurant! Chef Ichimura serves the same exact cut of fish at different times, for one of the tastiest "before-and-after" scenarios.
Push on the unmarked door, and beeline for the house specialty, pulque. Try it infused in a curado of jicama and lime: Baca selengkapnya.
Found behind a “secret” door next to Crif Dogs, this place is a favorite for classic and tweaked cocktails. As seen on Travel Channel’s The Layover with Anthony Bourdain.
