Spaghetti with tomato and basil. Scott Conant is a wizard with tomatoes, and almost all the pasta dishes at Scarpetta are "excellent" [Bruni; NYT] Go to Sakae Sushi "to see what Japanese cuisine becomes when filtered through the combined... More
Double cooked pork belly with chili leeks. Photograph by Kathryn Yu The cumin coated crispy fried lamb fillets are Bruni's favorite dish at Szechuan Gourmet [Bruni; NYT] Two of the best starters at Persimmon are "fried squash blossoms stuffed... More
Sietsema hits up Cabrito in the West Village. Photograph by Laurie in Baltimore Cabrito in the West Village sports one of New York City's best fish tacos [Sietsema; VV] The taro wrapped pompano and the white tuna tartare are... More
Yook Hwe (Korean Style Steak Tartare) from Persimmon. Photgraph by Don Lee At the new Korean prix fixe Persimmon, the raw fluke in fermented Korean chili paste may be better than anything you can get at Ko [DiGregorio; VV]... More
Excellent homemade zaatar bread, a surprisingly good fried cauliflower sandwich, and a wide array of Lebanese meats are on the menu at Cedars Meat House in Astoria [Sietsema; VV] Skip the pastas at Bar Milano in favor of the scallop... More
Clearly Terroir has improved the pork blade steak. The dish that Bruni loved, our own Ed Levine found to be "insufficiently seared and a little tough." The pork blade steak at Terroir is so "intensely porky it’s like a... More
The polenta from Scarpetta. The miso glazed eggplant entree, which is "not entirely unlike an eggplant brûlée" wows at Anita Lo's Bar Q [Bruni; NYT] The famous polenta at Scarpetta is as rich as foie gras and "destination-worthy. Even... More
The gnudi at Mia Dona. Photograph by Zach Brooks At Fiore in Williamsburg the best of the pastas is a homemade spinach-and-cheese ravioli with "a wrapper rolled so thin and delicate that it might be mistaken for lingerie." [Sietsema;... More
