Steer clear of the Kobe burger and go for the regular, instead -- it's the best we've found in Harlem.
A reliable breakfast spot on the Upper West Side that also serves a great lunch burger and hot fudge sundae.
A cozy West Village restaurant where sliders are good but the Pat La Freida cheeseburger is even better.
Great Thai market with some especially rare Thai ingredients, some of which you won't find anywhere else.
Thai specialty store across the street from SriPaPhai with typical and more exotic Thai ingredients for cooking at home.
Excellent yeast doughnuts at this tiny Bed-Stuy shop. Cafe au Lait and Blood Orange glazes are top-notch.
Skip the pizza for excellent vegetable small plates, delicious, reasonably priced pasta, and some of the best gelato in the city. The dining room can get noisy—best to eat at the bar.
Ice cream truck that allows you to mix and match cookie and ice cream flavors. The sandwiches are overstuffed and melty-satisfying.
As classic as a scoop shop/soda fountain gets. Great milkshakes and ice cream sundaes that load on the toppings; don't skip the hot fudge or homemade whipped cream.
Pricey but lovely market with great sandwiches, cheese, pantry and prepared foods, ice cream, and more, with many products made in Brooklyn.
An original new spin on Southern cooking Brooklyn-style that continues to delight us.
Daivd Chang's original restaurant for ramen, pork buns, soft serve, and more.
Though it's not our favorite ramen in the neighborhood, it's cheaper than most with flavorful noodles.
Not our favorite ramen in New York (or in the neighborhood), but satisfying all the same, with light broth, fragrant toppings, and a brighter interior than typical ramen joints.
A modern, surprisingly impressive taqueria with some hefty tortas and vibrant fillings.
While the long menu is a little hit-or-miss, the good dishes on this loosely Mexican menu -- like the "fricco-dilla" and Thai esquites -- are superb. Wine and agave spirits to drink.
Chef Dale Talde loves the Black Label Burger; it's like eating a steak between two buns.
The classic burger is chef Harold Dieterle's favorite, combining good ingredients and quality meat in an unfussy way.
