Named after a village in mountainous southwestern Puebla, this former grocery specializes in bargain Mexican fare with all sorts of pre-Colombian twists. 続きを読む
Perhaps its greatest notoriety rests on a splendid Italian cheese course-served with various honeys, nuts, and preserves. 続きを読む
Lamb chops offer crisp, fatty-edged meat and a good gnaw on the bone, and the gilauti kebab is composed of small, pale pucks of meat that go all silken in your mouth, like a marvelous, spiced pâté. 続きを読む
To start, don't miss the pickled, grilled paneer. The squares of cheese, bright white with puffy, golden edges, and a tart, pickled bite that balances the paneer's mild, milky flavor. 続きを読む
The lebni, so rich you could stand a spoon up in it, and the tomato salad are uncommonly good. 続きを読む
In the canapé family, we loved txitxiki, a fat-cigar-sized sandwich of crusty bread stuffed with homemade chorizo hash. And you can't do better than the arraultza 続きを読む
The entrées are voluminous, so you don't need starters, but then you'd miss the Moroccan cigars (pastry flutes filled with ground vegetables) and the tomatoey vegetarian bread dip called matbucha. 続きを読む
This comfortable Persian restaurant-which translates as "village hut" in Farsi-offers some excellent kebabs, foremost of which are the bone-in Cornish game hen and a surprisingly tasty filet mignon 続きを読む
It might simply be a neighborhood sushi joint, except that it happens to be surprisingly excellent, with fish flown in from Tokyo, and daily specials of the most pristine fish. 続きを読む
A perfect hearty options include fattah-a porridge of torn pitas-and maloukhiaih, a slimy sauce of jute and lamb that gives okra a run for its money. Open 24 hours 続きを読む
This Yemeni restaurant excels at salta, a bubbling cast-iron pot of brown gravy used as a dip for the restaurant's wonderful homemade pitas, nearly a foot in diameter and charred on the edges. 続きを読む
As an additional fillip, the pork ribs are also excellent, mantled with a thick sauce that's not too sweet. 続きを読む
This fish-and-chips shop specializes in fried whiting, by filet or whole fish, matched with some of the best french fries in Brooklyn, made from fresh potatoes with little bits of skin adhering. 続きを読む
Spice-lovers should go for option number three, the bowl with spicy meat sauce that you stir into the broth, rendering it brick red and incredibly tasty. 続きを読む
Big-ticket items such as “braised whole fish filet with soy bean sprouts in roasted chili spiced broth” and “Braised lamb filets with napa cabbage and roasted chili” are worth the larger tab. 続きを読む
The usual standards—ma po bean curd, Sichuan wontons, tripe and tongue in chili oil, dan dan noodles—are here rendered in lush form 続きを読む
Best of all is the barbecued pork, pulled in big clumps and strangely tossed with steamed cabbage. It really tastes like barbecue. 続きを読む
Check out the Spam nori-wrapped rice balls, noodles known as saimin, and beef short ribs glazed with a sweet, salty sauce, straight out of Family Circle. 続きを読む
Don't miss the steamed dumplings, filled with pork and fresh greens, exhibiting one of the thinnest dumpling skins you've ever seen. 続きを読む
The corned beef can't measure up. It finds the meaning of its life not in a sandwich, but in the corned beef hash-slivers of salty meat fried crisp that overpower the smidgens of potato. 続きを読む
its willingness to offer items outside the standard Mughal canon, but because the waiter appeared with unexpected freebies at various junctures during the meal, 続きを読む
Lenny's is your best choice, a palace of "piss clams" (a/k/a steamers), conch, shrimp, and a lobster Sorrentino engulfed in red sauce. 続きを読む
Tom's has slung hash since 1936, and it functions as the village square of Prospect Heights-a place where you can depend on a warm greeting, decent chow, and a chance to socialize with your nabies. 続きを読む
The seafood pajeon unites green onions with shrimp and squid in a pancake that's crisp outside and chewy inside, and goes perfectly with a bottle of soju. 続きを読む
Named after the Umbrian saint who loved birds and other small animals, this taquería might be East Harlem's best. 続きを読む
You can't go wrong with the antojitos: the potato filled flautas, which come heaped with greenery and crumbled cheese 続きを読む
You have to try the roast baby lamb, presented in a fragrant, boxcar-shaped pile. 続きを読む
The premises were once a hardware store and foundry, dating to the 19th century. 続きを読む
Ensconced in a former bank lobby, the restaurant has soaring windows that offer a romantic view of the city's prettiest park. 続きを読む
