The Kitchen Sink Cookie has a long ingredient list but works and the Salted Caramel Buttercream Cake is not to be missed
Upper West Side, Manhattan
The bakery's famed flourless chocolate cake is a chocolate lover's dream.
Modern Mediterranean bites these aren't. But if you're craving an old-school New York experience, then a night at Pasha might be just the ticket.
A tiny tart with that strikes the perfect balance of sweet and tart—plus an Oscar night treat.
These gluten-free sweets on the Upper West Side are good enough to eat regardless of your gluten intake.
When you buy a scone, more often than not the result is a doughy flour bomb that can send even the most die-hard bread lover into a carb coma. That's not the case with Silver Moon Bakery's Whole Wheat Chocolate Chip Scone ($2.95).
Picholine's pastry chef offers a three-course dessert tasting menu, the highlight of which is this spectacular soup.
The storied New York food institution prys itself a space in the Cronut knockoff category.
After a meal of RedFarm's salty food, this tangy pie is just the thing.
RedFarm serves an easy cuisine to roll your eyes at: why would I pay $3 per dumpling when I can get five dumplings by handing over a single dollar to an honest-to-goodness Chinese person in Chinatown? Where are the fiery flavors and wacky animal parts? Where's the rock and roll of Sichuan peppercorns or fermented sauces? RedFarm has none of these things, yet to fault it on those issues is to miss the point: A meal at RedFarm is every bit as authentic; The cuisine it specializes in—Upper West Side Haute Chinese-American—was practically invented by the proprietors and chef.
Stir Fried Corn with Egg Yolk is far too demure name for what turns out to be a platter-sized mountain of battered and fried corn kernels tossed with small, juicy pieces of similarly fried shrimp.
Sometimes, takeout gets a bad rap. But I'd be happy to eat the soulful, wonderfully flavored Greek fare at Anthi's any day of the week.
If you relish the idea of bacon in everything, you may like Baconery, especially their cookie.
When our man Ed publicly mourned the loss of Sal Malanga in 2009, he noted that the man's plain New York slice was "so good that they didn't have to deliver." Three years later, Sal's grandson Lou has broken that rule. He's not entirely happy about it, but the mechanic-turned-pizzaiolo is doing what's necessary to carry on the legacy of Sal and Carmine's.
If you've lived on the Upper West Side of Manhattan as long as I have (we're talking 35 years here), you can understand the neighborhood's excitement anticipating the opening of the Upper West Side branch of RedFarm. Here's a look at some of the dishes on the opening menu.
Near the Museum of Natural History on the Upper West Side you'll find Jacob's Pickles, a southern/soul food restaurant with some Jewish twists, in a pretty space with some nice outdoor seating. The restaurant's namesake pickles are indeed quite good, but for something more hearty, go for their loaded biscuit sandwiches.
In a video with the Jewish Daily Forward, third generation owner Gary Greengrass describes the holiday rush at this century-old Upper West Side institution. Hundreds of orders come from all across the country, and the store is at its busiest between Rosh Hashanah and Yom Kippur.
If you're looking for a dessert to convince skeptical friends that vegan baked goods can rock, this is the brownie for you.
For the US Open, Epicerie Boulud is selling (and giving away) some tasty tennis ball lookalikes.
In the long run it is quality product that is the key to success," says Chef Vito Gnazzo of cooking in general and his rib steak in particular. Gnazzo features a USDA Prime 32 oz. rib steak for two that is dry aged for over 30 days on the menu at The Leopard at Des Artistes