Our 10 Best 100 Dishes to Eat Now
Kulushkät Gourmet Falafel makes some damn fine balls.
It seems just like yesterday that we began counting down 100 of New York City's dishes to try now. But we actually began the journey of deliciousness way back in June. Now, after four months, our countdown has come to an end, having culminated with the publication of our "Best of 2011" issue. For those of you who weren't able to check in with us on a daily basis, we're giving a final farewell to the rundown, with our 10 Best 100 Dishes to Eat Now. Read 'em and eat.
10. Classic Falafel Sandwich at Kulushkät Gourmet Falafel (Dish No. 36): Fried chickpea patties share pita real estate with a cilantro-spiked red-cabbage salad and a roasted eggplant at gourmet falafel newcomer Kulushkät. Crunchy on the outside and creamy on the inside, these "damn fine balls" are spiked with cilantro, onion, parsley, and spices including cumin and paprika. The pita, too, is soft and pliant, and all-around delicious. 446 Dean Street, Brooklyn, 347-799-1972
You've had pizza, but have you tried deep-fried pizza?
9. Montanara Pizza at Forcella (Dish No. 15): Everyone knows that frying food makes it taste better, so when you take an already delicious dish -- pizza -- and then submerge it in bubbling oil, you know you're gonna end up with something out of this world. Williamsburg pizzeria Forcella's specialty is the montanara, essentially a margherita pizza whose crust has been fried, creating a base that's simultaneously chewy, crispy, and airy. 485 Lorimer Street, Brooklyn, 718-388-8820
Geez Louise! Try the geez beez.
8. Geez Beez at Cupola Samarkanda II (Dish No. 59): Pronounced "jizz biz," this classic sauté of liver, kidneys, lungs, and heart at Uzbek restaurant Cupola Samarkanda II is cradled in a parabolic cracker called toki. The organs bathe in rich, buttery juices, and you scoop up the whole shebang with the cracker, which has the taste and texture of matzo. 1797 McDonald Avenue, Brooklyn, 718-375-7777Next Page
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