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Ask the Critic: Bars With Great Food

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[Illustration: Robyn Lee]

Editor's note: Here to answer your questions is senior managing editor, former SENY editor, and frequent author of our NYC restaurant reviews Carey Jones. We'll take a few of your questions each week and give you the New York restaurant advice you're looking for. Email carey@seriouseats.com with the subject line Ask the Critic to submit your question!

Which Bars Have Great Food?

Last week I spent a week in Baltimore for work. I ate at several restaurants while there but was most blown away by the food at the bars. Locally raised meat for build your own burgers! Craft beers from all over the US! Amazing crab dip! My question is what bars in New York are like this since I have yet to find one! Where can you drink good beer and eat a solid meal/snacks in a casual environment (that possibly also plays football)? Am I asking too much?

Great bar food, great beer, and football is pretty much why Pork Slope exists. Opened by the team behind Talde and Thistle Hill Tavern—largely because their dream bar didn't exist in their neighborhood—it's got junk food of the highest order: tater tot nachos (sorry, "Irish Nachos") smothered in jalapeño and cheddar, and highly respectable chicken wings. They're open til 4am every night, the kitchen open til 2, and if there's a game on, rest assured, they'll be playing it.

Don't expect football on the TVs at the intentionally divey Commodore in Williamsburg, but do expect fried chicken and biscuits, great nachos, occasional DJ nights and a lower-than-low-key environment. Or consider Daddy-O in the West Village, which combines highbrow and lowbrow in all the right ways: extensive liquor selection but frequent beer-and-shot specials, refined cocktails and a burger drowned in chili sauce and mustard.

I feel like every neighborhood should have this sort of reliable spot: a low-key bar good for socializing, good for drinking, and good for eating, too. Readers, any recommendations. Jump in, in the comment thread!

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About the author: Carey Jones is the former managing editor of Serious Eats. Follow her on Twitter (@careyjones).

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