Order mozzarella sticks and the salami (ricotta) toast. Dip the sticks in the fresh ricotta. Then sit back and wait for the heart attack, so you can die a happy man. In memory of P-Hayes.
Try the Banh mi poutine: fries, slow-roasted pork shoulder, crunchy pickled carrots and fried jalapeños, smothered in a pork-hoisin gravy and drizzled with zippy sriracha and house-made Kewpie mayo. 続きを読む
Two words - hot honey. Doesn't matter what pizza you choose, order a side and make it happen! Gives a delicious and unexpected sweet kick to any pizza.
Can't decide? Get a flight of beers. You can choose from like 20 drafts or hundreds of bottles to have in house. Awesome place on the LES for after work drinks. The bartenders are cool, tip well.
Everything is grown within 300 miles, so the cocktail menu has none of the conventional citrus and thus comes up with some interesting replacements.
Fun iced coffee drinks. The iced rocket fuel is like New Orleans style coffee (w/ chicory) but it was a tad too sweet. Slightly less maple syrup next time.
From the Smoked Gouda and Fig to the Gruyère and Candied Bacon, this isn't your everyday grilled cheese. Round out your meal with a refreshing cucumber-ginger lemonade and a rosemary lemon snow cone. 続きを読む
Pullman Kitchen just unleashed its biggest, baddest "grilled cheese" of all time: "The Beast of Midtown East". It's a 13-layers with fried chicken, ham, bacon, and all kinds of other excellent stuff. 続きを読む
With a constantly rotating, large tap list, this place manages to always have some of the most interesting beers around.
Some of the best Cold Brew in TriBeCa. A large for $4 is reasonable considering the size and quality.
This hipster spot's brunch (ricotta pancakes or mushroom toast) is just as good as their dinner (get the burger).
The best Arnold Palmer in the area. If you get it with black tea it's great, if you get it with green tea it's stupendous, if you get it with peppermint tea your brain will explode with joy.
When I’m at DBGB I let our sommelier recommend his favorite beer of the moment and pair it with one of our charcutier’s homemade sausages. For dessert, the spectacular baked Alaska is my go-to.
Home to some of the most authentic charcuterie outside of France developed with Parisian charcutier Gilles Vérot. In the spring and summer I like to sit out on the terrace and drink a glass of wine.
My first restaurant will always have a spot in my heart. Go for the tasting menu with wine pairings and let our excellent team of chefs and sommeliers guide you through an enchanting meal.
