Pisillo Italian Panini is a Financial District deli we already know do huge, tasty sandwiches. The Roma, with porchetta, mozzeralla, and show-stealing pickled peppers, keeps the deli's winning streak going.
Financial District, Manhattan
You won't want this for lunch every day, but as a reasonably priced meal with lots of variety in two neighborhoods lacking in good food, BentOn is a good option to have.
At over a foot long, the sandwiches at Pisillo Italian Panini certainly delivers on size. The Cagliari, with sopressata and artichoke hearts, delivers flavor to match the heft.
After putting in his time at serious restaurants in luxury hotels for a number of years after moving to the U.S. over a decade ago, Shaun Hergatt opened SHO Shaun Hergatt in the Financial District in 2009—not a very good year to open a restaurant considering the economic recession. But the Australian-born chef still garnered accolades for his food and he did everything to make it work, including moving not far away. While SHO is no longer, Hergatt is now cooking for guests at his restaurant Juni, an intimate 50-seat restaurant in the Flatiron District. He still lives downtown for the convenience and all the train stops in his neighborhood. Here, Hergatt shares with Serious Eats some of his favorites in lower Manhattan.
There are two co-existing food worlds in the Financial District: office workers looking for a quick bite before shuttling off to work, and out of towner crowds heading to the South Street Seaport or lining up for the newly re-opened Statue of Liberty. For the most part, both groups get short changed on good food. But not everywhere if you know where to look.
Located in the South Street Seaport, SmorgasBar is a gathering of some of the best-known food vendors from 'Burg, rallying together in an effort to revitalize an area that took some of the worst damage from Hurricane Sandy.
New York has a long history of great diners, so it's only fitting that we should have a food truck like All-American Diner. It's literally a diner on wheels.
A Sandwich a Day: Roast Beef at Dave's Hoagies, a Philly Sandwich Standout in the Financial District
Dave's Hoagies has brought real-deal Philly-style sandwiches to the Financial District.
Chef William Oliva takes us through the three most popular steaks at America's oldest fine dining restaurant.
Veronica's Kitchen is now a cart beloved by Wall Street office workers craving the spicy flavors of Trinidad for their day's lunch. But for Veronica Julien, opening the cart involved more than hard work—it called for divine intervention.
Like most diners, the menu at the All American Diner takes a certain commitment to read. A lot of that devotion will be spent on the sandwich section, in which there are nearly 30 options. Unlike most diners, though, this one's on wheels.
The New Amsterdam Market on South Street and Beekman only has four more weeks until it closes for the season, so if you're looking for Southern Manhattan's best mix of savory and sweet bites, local beverage makers, and high-quality ingredients for home cooking, now's the time to go.
GRK recently opened their first location in the Financial District, and you can get frozen and fresh Greek yogurt with a combination of toppings.
A classic breton sablé serves as the base of La Maison's Tube de l'Ete ($9). It's buttery and snappy with a crunch; crumbs fly everywhere and the heady flavors of vanilla lingers.
Is it a traditional Greek salad with perfect ingredients? No. But as a tasty ten buck pile of fresh vegetables in a neighborhood desperate for healthy, affordable lunches that don't suck? It's a fine thing.
GRK's gyros are a welcome lunchtime addition to the Financial District's landscape of mediocre lunches.
The egg here is fluffy and creamy, bolstered just enough by housemade mayo and salty-sweet ham. A great lunch (or breakfast) in the Financial District.
North End Grill's pastry chef Alexandra Ray (formerly of Gramercy Tavern) has a way with ice cream sundaes, especially this one with peach ice cream and raspberry sorbet.
I had my doubts about Barbarini's ability to perfect the balance between the spicy freshness of the arugula, the sweet and savory of the bresaola and Parmesan, and the acidity of the lemon vinaigrette. But the Italian staff here gets it right, serving the chewy but tender meat and cheese on a crusty, crackly roll.
This looks like an apple turnover but it's not. It's a Lemon Turnover ($3), the flaky pastry filled with a bright mix of lemon curd folded with lemon zest and candied lemons, all made by Runner & Stone.