The dogs are sliced vertically for easier topping. The Oroshi (brat w/ soy sauce, daikon, and grated radish) is a must on any occasion. 続きを読む
Don't miss out the rice pudding. Basmati rice is combined with a vanilla-bean-rich base and flecked with lime and slivered apricots: 続きを読む
Here, gooey pimento cheese gives a Southern twang to the Minneapolis-style Juicy Lucy—a burger variant cooked with cheese inside the patty rather than on top. It's a burger worth fantasizing about. 続きを読む
You can build your own burger here, but we suggest the monstrous "Wake & Bake," sporting two eggs, bacon, and jack. 続きを読む
A curvaceous, white brick interio sets the mood for the seriously shareable Mariscos (like mezcal-cured ocean trout w/ roe & cream cheese) at EC. 続きを読む
Chef Amanda Cohen was the first vegetarian chef on Iron Chef America & has one of the most energy efficient kitchens in NYC, w/ an induction stove & self-filtering fryer. 続きを読む
On June 15, $42 scores spiced blue crabs, sides like buttery taters, beans, corn, & seasonal fruit cobbler. Beer isn’t included but towels are, so grab one & get in there before tickets sell out. 続きを読む
Try the sherry cobbler. Bar mgr Dan Greenbaum adds raspberries muddled w/ a wedge of lemon & a splash of simple syrup to Lustau Dry Amontillado sherry. It’s one of our #100best dishes & drinks of 2011 続きを読む
Fine 1.4: High end sushi. Make sure you sit at the sushi counter & order omakase style. For a slightly cheaper option, I always liked Ushiwakamaru (on Houston/6th) - sit in front of Chef Hideo. 続きを読む
Proletariat is a much-deserved look into no-holds-barred beer geekdom, blissfully free of TVs, generic pub grub & high-fiving mooks. It holds only 12 stools & its menus have been replaced w/ a QR code 続きを読む
This pasta lover's dream won the 2013 Best New Italian Spot award. From an open kitchen, Chef Toscano dispatches blackened tentacles of meaty octopus and gorgeous pastas woven around cockscombs. 続きを読む