No. 14: Barbacoa tacos from Taqueria Rancho Escondido (257 West 231st Street, Bronx, 347-640-5050) Spit-roasted goat is only part of the reason why this Kingsbridge hole-in-the-wall makes some of the best tacos in town.
No. 15: Chilled egg drop soup from wd-50 More tongue-in-cheek tomfoolery from New York's original trailblazing progressive restaurant.
The Williamsburg renaissance transformed an industrial afterthought into a world-renowned enclave of artistic endeavors. Lucky for us, some of those artists chose to work with a grill rather than an easel to display their talents. With the backdrop of Manhattan providing a perfect canvas on which in ... More >>
In the nearly six years since Harold Moore opened Commerce (50 Commerce Street, 212-524-2301) on a secluded street in the West Village, he's amassed a cadre of regulars, and his restaurant has become a destination dining spot, even if the address is somewhat hidden.
Last year around this time, a slew of writers popped off about the tyranny of the tasting menu, a mainstay of our fine dining tradition in the last decades. The format was tired, the majority of the fooderati concluded, and while it works okay for some really top-notch places, the proliferation of p ... More >>
Via ventures like Banc Cafe and Cask Bar and Kitchen, Ronan Conlon, Mark Fox, and Andrew Breslin learned the fabric of Murray Hill, and they noticed neighbors were looking for something beyond the taverns that have become so thoroughly ingrained here. "There's a proliferation of sports bars in Murra ... More >>
Finding the courage to say goodbye is often difficult to muster, but for Georgette Farkas, proprietor of the much-anticipated Rotisserie Georgette (14 East 60th Street), bidding adieu to superstar chef Daniel Boulud was the single hardest thing she's ever done.
No. 16: Pastrami sandwich from Loeser's Deli (214 West 231st Street, Bronx, 718-548-9735) Come for the cultural time travel, stay for one of the city's timeless classics.
Pumpkin Ale. Pumpkin Spiced Latte. Pumpkin Pie. Whatever your fall vice may be, pumpkins don't have to be all of them. In fact, if you haven't had a chance to strap on some lederhosen, this weekend is a good time to catch some last minute Oktoberfest fever. Here's a look at a few ways to ring in Oct ... More >>
No. 18: Spicy pork quesadilla from La Pasadita (Myrtle Avenue and Broadway, Brooklyn) A taco, sope, or torta might be the natural order from this Bushwick taco truck, but the quesadilla is a surprise hit.
In case you missed it, LA and its surroundings got their undies in a bunch this week after the New York Times published a Hungry City column declaring that NYC could go "mano a mano" with the City of Angels when it comes to tacos.
Part one of my interview with Soulayphet "Phet" Schwader ran yesterday, and the Khe-Yo chef talked about his philosophy in the kitchen, his background, and his thoughts on the New York restaurant industry at large. Here in part two, Schwader gets specific divulging restaurants he frequents and lays ... More >>
No. 20: Beef noodle soup from Lan Zhou A sparse shop on the LES-Chinatown border turns out soul-fortifying beef noodle soup.
We're less than two weeks out from the Brooklyn Pour craft beer festival, which descends on Skylight One Hanson (1 Hanson Place, 718-783-5437) in Fort Greene October 12. Our VIP tickets are sold out--but there are a few more general admission slots available, and today brings more info that should t ... More >>
A decade ago, the average New Yorker would be hard-pressed to name 10 destination-worthy Thai restaurants, but as the city's collective palate has expanded, so too have the options for regional cuisines from Southeast Asia; fiery, sour Northeastern Isaan flavors seem to be in particular abundance th ... More >>
No. 21: Espardeñas from Toro Don't be put off by the price tag or the presentation here--if you can spare the cash, you'll be thinking about the sea cucumber for days.
Soulayphet "Phet" Schwader may have grown up in the midwest--Wichita, Kansas, to be precise--but his upbringing centered on preserving traditions from Laos, his homeland. A Laotian community thrived in Wichita, he explains, and so in addition to traveling around the country with his Laotian soccer t ... More >>
Remember our 10 worst people in NYC restaurants? Three of them were beasts unleashed when time comes to pay the check. So we're eagerly watching Cover, a brand new app that's built to fix the irritating process of taking care of your tab.
No. 22: Biscuits and gravy from Cafe Ghia Cafe Ghia offers an impressive roster of brunch fare, but you'll want to eat this version of a classic southern staple until you're about to be sick.
When Iron Chef Marc Forgione and LDV Hospitality first unveiled American Cut in Atlantic City a couple of years back, "it was like a first date," says Forgione. "We wanted to see if there would be others. I think the first date went really well. Once that happened, conversation started to be, 'What ... More >>
Gentrification has been pretty thorough in the traditional immigrant stronghold of the Lower East Side, and for proof, you need only to look at the restaurants--trendy spots usurp long-held leases here all the time. But despite all the turnover that's happened in the last decade or so, several old j ... More >>
No. 22: Meatballs Alsatian from Cafe Cluny Phillip Kirschen-Clark channels northeastern France for this refined take on a hearty, homestyle European classic.
It may be inconspicuously tucked within the Carlton Hotel, but the French Brasserie known as Millesime has recently been packing a mighty punch at brunch--and a bottomless one at that.
No. 23: Lam'bretta from Xe May This is a fusion banh mi of the highest order.
Notched into a cavernous space in the building at 85 10th Avenue, just-opened Toro shares an address with destination dining spots Del Posto and Colicchio & Sons, and it's considerably more difficult to find than its neighbors--to enter, you'll need to head west on 15th Street to a red staircase tha ... More >>
No. 24: Fried California cherries from Hospoda One of the best dishes on chef Rene Stein's beer-centric menu is also one of the most straightforward.
Part one of my interview with Jones Wood Foundry's Jason Hicks covers the chef's history, vision, and philosophy. Here in part two, he divulges tips for home cooks, reveals some of his favorite cooking tools, and names some of his favorite restaurants in the city.
"La mejor de Mexico esta en Puebla"--which roughly translates to "the best part of Mexico is Puebla"--reads the menu of Aqui En Bella Puebla Inc. The board is lengthy: dozens of antojitos, a long list of protein fillings for your tortas and tacos, six kinds of soup, a steam table with more options, ... More >>
No. 25: Bread basket from The Mermaid Inn The hybrid bread combines sweet and savory for the perfect brunch accoutrement. Best of all? It's free.
Pop into the Jones Wood Foundry on any given afternoon or evening, and you might find a pair of neighborhood residents shuffling in for their regular table, a woman celebrating a promotion from the same perch she holds four nights a week, or a wine distributor putting away his portfolio so that he c ... More >>
No. 28: Nutella arancini from Arancini Bros. Of all the experimental balls at Arancini Bros., it's the Nutella version that keeps us coming back.
Part one of my interview with Boqueria chef Marc Vidal ran yesterday. Here in part two, the Spanish native divulges favorite ingredients, cooking tips, and a few of his favorite NYC restaurants.
Looking for something to do after work other than watching your DVR'ed collection of season premieres? How about a little cheap drinking?Here's where to head this week.
Drink up at Randall’s Island
The first time I met Marc Vidal, he was sipping wine on a West Village patio while he casually grilled a packet of green onion-like calçots over a charcoal flame, explaining in a lilting Spanish accent the Calçotada festival, a tradition from his native Barcelona that he holds dear for its dedicat ... More >>
Well this is sure shaping up nicely: Our annual Brooklyn Pour Craft Beer Festival, wherein 100 (!) breweries offer beer thirsty patrons an unlimited taste of their product, has just added some megawatt DJ talent. Marissa Paternoster of the bands Noun and Screaming Females (who we gushed about in our ... More >>
The deli sandwiches from my neighborhood bodega are reserved for particular times of day: 4 a.m., when I'm stumbling home drunk, or around midday after a big night out when I'm stocking up on water and Advil and don't have the willpower to wait for a more decent meal to soak up the hangover. Sunny ... More >>
No. 30: Szechuan pork dumplings from Land of Plenty A lake of chili oil and the addictive mouth-numbing heat of Szechuan peppercorns make these dumplings--along with the rest of the dishes at Land of Plenty--worth a trip to Midtown East.
It's Friday, and the start of the weekend is in sight. So ditch the suit and tie or pencil skirt, and head out to one of these events.
No. 31: Papaya pok pok from Pok Pok NY The simple papaya salad is a good measuring stick for the quality of a Thai restaurant--and at Pok Pok NY, the dish is a standout on the menu.
How do you prefer your toast? We prefer ours by way of Milkflower, a three-month-old Astoria pizzeria at 3412 31st Avenue that's quickly becoming a compelling member of the neighborhood. When Jersey brothers Pete and Danny Aggelatos opened this spot, it blossomed on the dining scene as a brick oven ... More >>
Though an illuminated outline of the 50th state features prominently on its back wall, no map is necessary to guide you to the understanding that the food at this restaurant, Onomea, is from a distant land, unfamiliar even in New York City, where you can find most anything.
The fast-food Mexican format that offers quick mindfully-assembled tacos, tortas, and burritos is so popular in the western end of our country, but it has yet to take hold this far east. Unlike big-branch conglomerates serving slop, these types of restaurants serve streamlined Mexican fare, and the ... More >>
Part one of my interview with Northern Spy Food Co.'s Hadley Schmitt ran yesterday. Here in part two, the chef talks about keeping his head clear amid the media buzz, why he'd like to see more cooks with grit, and the healthy food he'd happily eat every day.
There is a new microbrewery opening at 265 Bowery, but don't expect to find scrappy, Warby Parker-wearing brewmasters hanging by the tap. This brewery makes real German bier, and it comes by way of an international brand: Paulaner Brauhaus & Restaurant NYC may be the first Paulaner International bra ... More >>
The harvest is peaking, but cheap drinks are always in season. Here's a look at a few places around town to get drinks for a steal this week.
You've finally found it! A food truck that serves that combination of Laotian and Greek food you've been so desperately seeking is here! It's been parked in the same spot for two days in a row, and while you missed it both days, you're banking that the third time will be a charm. You've checked the ... More >>
Step into Northern Spy Food Co., and you'll likely spot Hadley Schmitt quietly and methodically working in his sliver of an open kitchen near the back of the space. Though he looks quite young, his demeanor is outs him as a seasoned pro, the product of a long career that began when his sister landed ... More >>