This is the sixth seafood restaurant coming out of Alexandria, Egypt to appear in the metropolitan area, slinging whole fish blackened over charcoal (called "barbecue" here –– you must remove the skin before eating), or by deep-frying, the latter with a kooky spice coating that includes salt,... More>>
Not to be confused with establishments featuring various spellings of the same name, Jersey's Dosa Hut is a yellow-hued greasy spoon with cheap, excellent, and strictly vegetarian South Indian fare. The list of 30 different dosas makes for interesting reading, but the butter masala dosa is a... More>>
Go on a Saturday or Sunday afternoon when this sunny storefront is hopping with customers, and the steam table is groaning with the full range of Philippine standards. First, grab one of the smoky beef satays, each morsel shaped like the blade of a shovel and annealed with a sweet marinade, then... More>>
We're afraid this humble Middle Eastern café puts our own Mamoun's to shame, serving exceptionally fresh-tasting mezze, whipping up the lightest baba ghanoush on the planet, and twirling an amazing shawarma, which shatters into salty, smoky fragments as it's heaped over rice. A further... More>>
This strictly vegetarian—and mainly vegan—restaurant in Jersey City’s Little India is one of the first to offer a pan-Indian vegetarian menu. South Indian standards like dosas, iddlies, and uthappams are rendered with panache (in particular, check out the massive “family dosa” if you’re eating... More>>
Just a few blocks south of Journal Square, Morgan is an Egyptian seafood restaurant in the style of the ancient port of Alexandria, home to a flock of literary figures that includes Constantin Cavafy, Lawrence Durrell, E.M. Forster, and Naguib Mahfouz. And while there might not be much literary... More>>
While most southern Indian spots offer only a handful of dosas, at Sri Ganesh's—named after the handsome Hindu elephant god—the roster runs to 66. That means you can freak out and order pessaratu, its wrapper turned verdant green with herbs, or spring dosa, filled with sautéed... More>>
This Egyptian old-timer specializes, somewhat obsessively, in fish. Whole fish (sea bass, red mullet, and porgy) are dusted with whole wheat flour, grill-blackened, then doused with salt water—you must peel off the skin to get at the succulent flesh. Then there are red-sauced stews of squid... More>>
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Not to be confused with establishments featuring various spellings of the same name, Jersey's Dosa Hut is a yellow-hued greasy spoon with cheap, excellent, and strictly vegetarian South Indian fare. The list of 30 different dosas makes for interesting reading, but the butter masala dosa is a... More>> 
We're afraid this humble Middle Eastern café puts our own Mamoun's to shame, serving exceptionally fresh-tasting mezze, whipping up the lightest baba ghanoush on the planet, and twirling an amazing shawarma, which shatters into salty, smoky fragments as it's heaped over rice. A further... More>> 
This strictly vegetarian—and mainly vegan—restaurant in Jersey City’s Little India is one of the first to offer a pan-Indian vegetarian menu. South Indian standards like dosas, iddlies, and uthappams are rendered with panache (in particular, check out the massive “family dosa” if you’re eating... More>> 
Just a few blocks south of Journal Square, Morgan is an Egyptian seafood restaurant in the style of the ancient port of Alexandria, home to a flock of literary figures that includes Constantin Cavafy, Lawrence Durrell, E.M. Forster, and Naguib Mahfouz. And while there might not be much literary... More>> 
While most southern Indian spots offer only a handful of dosas, at Sri Ganesh's—named after the handsome Hindu elephant god—the roster runs to 66. That means you can freak out and order pessaratu, its wrapper turned verdant green with herbs, or spring dosa, filled with sautéed... More>> 
This Egyptian old-timer specializes, somewhat obsessively, in fish. Whole fish (sea bass, red mullet, and porgy) are dusted with whole wheat flour, grill-blackened, then doused with salt water—you must peel off the skin to get at the succulent flesh. Then there are red-sauced stews of squid... More>> 