268 Clinton St (btwn Warren St & Verandah Pl), ブルックリン区, NY
スペイン料理店 · Cobble Hill · 142個のヒントとレビュー
Wilson Zhou: Alex Raij, who single-handedly popularized tapas in New York at the West Chelsea gallery haunts she founded (Tia Pol, El Quinto Pino, Txikito), has opened a restaurant that is equally sophisticated.
68 Clinton St (btwn Rivington & Stanton St), ニューヨーク市, NY
フィリピン料理店 · Lower East Side · 307個のヒントとレビュー
Wilson Zhou: David Chang create a new breed of Asian-American comfort food with Fatty Crew (Fatty ’Cue, Fatty Crab), but at Pig and Khao, the formula doesn’t work as smoothly. Filipino deserts, halo-halo, pinipig.
Wilson Zhou: The latest venture from John McDonald and Josh Capon, the team behind the crowd-pleasing SoHo establishments Lure Fishbar and Burger & Barrel Winepub. Tampiqueña, Al Pastor, Pollo en Mole Coloradito.
Wilson Zhou: Mayfield is named for Curtis, which could account for why the food has been described as “soul-food influenced.” In fact, the only dish that qualifies is the buttermilk-fried quail.
Wilson Zhou: Hong Thaimee, the chef and owner of this unassuming Thai restaurant in the East Village, having worked the kitchens of Jean-Georges Vongerichten’s Spice Market and Chiang Mai’s Mandarin Oriental.
Wilson Zhou: Bangers and mash, trio of sausages, the lamb pie, the ploughman’s pork pie...It’s a hint that Hicks, who’s from the Cotswolds, has a bistro background; he was formerly a chef at Orsay and La Goulue.
1250 Broadway Ph 39 Fl (at W 32nd St), ニューヨーク市, NY
韓国料理店 · Koreatown · 121個のヒントとレビュー
Wilson Zhou: soo jeong kwa (poached Korean pear with cinnamon chantilly, yakgwa, and ginger ice cream), have a certain Cirque du Soleil quality. The cocktails aren’t bad, but soju is really the way to go.
Wilson Zhou: Berselius enjoys juxtaposing subtle flavors with rich ones: pig’s trotter shelters under translucent shavings of sunchoke; monkfish and its liver are buried beneath cabbage leaves of various colors.
Wilson Zhou: Had the politicians broken bread with the Marrow’s salt-studded pretzel rolls,shared plates of duck liverwurst and addictive prosciutto-wrapped dates, one imagines a détente would have been achieved.
1032 Lexington Ave (btwn 73rd & 74th St), ニューヨーク市, NY
ステーキハウス · Upper East Side · 48個のヒントとレビュー
Wilson Zhou: To have a good time at the Arlington Club, a new steak house from Laurent Tourondel, the BLT restaurateur, you must succumb entirely to the experience. peanut-butter-chocolate bar,buoyant banana crème
Wilson Zhou: Adam Aamann, a former colleague of the Nordic food prophet Claus Meyer, is widely credited with reinventing the traditional open-faced sandwiches known as smørrebrød.
284 3rd Ave (btwn President & Carroll St), ブルックリン区, NY
アメリカ料理店 · Gowanus · 58個のヒントとレビュー
Wilson Zhou: The chef at the Pines is Angelo Romano, who used to cook at Roberta’s, the pizzeria that opened on a desolate Bushwick block in 2008 and is now a favorite of the Clintons and Kirsten Dunst.
Wilson Zhou: Mighty Quinn bills its food as Texalina barbecue, smoked with oak, apple, and cherry wood, the meat is pink, juicy, and practically melting, with perfectly charred, salty-sweet burnt edges.
10-43 44th Dr (btwn 10th & 11th St), Long Island City, NY
焼肉 / バーベキュー料理店 · 259個のヒントとレビュー
Wilson Zhou: Josh Bowen moved his Kansas City-style barbecue spot, named for the firebrand abolitionist, into this larger, homey place, with a beer garden out back.
Wilson Zhou: Gabriel Stulman’s clutch of downtown Manhattan restaurants includes the neighborhood haunts Joseph Leonard and Jeffrey’s Grocery,the trendy cocktail den Fedora, and the excellent, more rarified Perla.
Wilson Zhou: The contrast between tradition and informality seems of a piece with the chef, Matthew Aita, a Philadelphian who has been a sous chef under both Daniel Boulud and Jean-Georges Vongerichten.
773 Fulton St (btwn S Portland Ave and S Oxford Ave), ブルックリン区, NY
アメリカ料理店 · Fort Greene · 47個のヒントとレビュー
Wilson Zhou: Their co-owner and executive chef, Kyle McClelland, formerly of Caviar Russe, brought along his chef de cuisine, Vinson Petrillo. The cuisine is described as “Modern New American”.
Wilson Zhou: the pyramid of dark octopus tendrils and Humble green beans alone mark the chef, Richard Kuo, who cooked previously at the pop-up Frej, as a master of umami.
Wilson Zhou: Québécois chef Hugue Dufour, who runs the place with his wife, Sarah Obraitis. A gravlax tart, oysters Bolognese, Shrimp spaetzle, desserts...
181 Thompson St (btwn Bleecker & W Houston St), ニューヨーク市, NY
イタリア料理店 · Greenwich Village · 244個のヒントとレビュー
Wilson Zhou: Rich Torrisi and Mario Carbone spent a year touring the five boroughs’ classic red-sauce restaurants to round up the ingredients of a high-toned homage. the veal chop, the bass Alison, Tiramisu...
36 W 26th St (btwn Broadway & 6th Ave), ニューヨーク市, NY
韓国料理店 · NoMad · 127個のヒントとレビュー
Wilson Zhou: The chef, Hooni Kim, serves pub grub with a pedigree: before setting out on his own, Kim worked in the kitchens at Daniel and Masa, and his first restaurant, Danji, earned a Michelin star.
Wilson Zhou: The chef, Jesús Núñez, pulled off his menu as a greatest hits of the Mediterranean songbook: moussaka, osso buco, goulash, bouillabaisse. And he is hosting a seventies-themed dinner party.
380 Lafayette St (btwn Great Jones & E 4th St), ニューヨーク市, NY
フランス料理店 · NoHo · 419個のヒントとレビュー
Wilson Zhou: Andrew Carmellini, the chef at Lafayette, is famous for creating restaurants that are scene-y, but which also serve food you will find yourself telling your friends about. A Voce, Dutch, Verde...