You won't find many frills at A&A Coffee Shop. What you will find is a tasty, affordable breakfast lunch, and that's good enough for me.
'flatiron' on Serious Eats
After Crave Fishbar and South Edison, and having cooked in Soho's Kittichai and consulted on Cascabel Taqueria, Todd Mitgang has turned his talent with seafood south, where he looks to New Orleans for the menu's inspiration.
Japanese import Ootoya specializes in teishoku, set meals of meat or fish with sides like rice and steamed egg custards, but you need to start your meal somewhere, and the Homemade Tofu Salad with Special Bonito Flakes ($12) is a fine way to do so.
Bakers work notoriously long and irregular hours, with their days frequently beginning or ending in the wee hours of the morning. The question is, how to keep healthy? For Eric Kayser, globe-trotting founder of the Maison Kayser empire, and Yann Ledoux, overseer of his New York ovens, the answer is running.
On first glance, the tart appears to be surrounded by a thin, shiny layer of caramel or mousse. In fact, the covering is made of shortbread. Read on to see how it's made.
In the past couple months I kept hearing whispers from Middle Eastern food devotees about Saeed Pourkay's Persian cooking lodged in the corner of a Flatiron pizzeria. Then he received some glowing press. So here's hoping Taste of Persia NYC becomes the city's ambassador to homestyle Persian cuisine, a vacant position we'd do well to fill. The food certainly merits the title.
There's a lot of magical thinking and doe-eyed sustainability prose on the company's website and college-newsletter-like menu, enough to make this bagel eater's eyes roll a little, but here's the bottom line: Sweetgreen is Manhattan's best quick-service salad chain with prices on par with other midtown lunches. It's a salad company for people who actually love salad, who don't eat their greens just because they're supposed to.
Sure, you can have sushi or ramen at Ootoya, the large Japanese chain that recently sprouted its second US branch between Bryant Park and Times Square, but that would be missing the point. New York already has more than its share of single-minded specialists and Ootoya excels at less common teishoku, set meals with miso soup, rice, pickles, and egg custard, plus dish-specific sides, all presented in eye-pleasing ceramic and lacquerware.
The Flatiron District, named after its iconic wedge-shaped building, is always bustling, especially around lunch. But finding an especially good one in this busy office neighborhood can be more of a challenge than you'd think. With that in mind, we've compiled 14 of our favorite lunches in the area: budget-friendly sandwiches, filling noodle bowls, and some nicer sitdowns.
Some say The Godfather Part II is superior to the first original movie. At No. 7 Sub, some may say The Godfather Part II, the sandwich, is superior to the Italian hero. And aptly so. Here, the classic gets revamped into a spicier, intensely flavored sub with some unusual flavors that work surprisingly well.
Like its neighboring restaurant ABC Kitchen—also a Jean-Georges/Chef Dan Kluger tag-team—the menu is eclectic but seasonally based, simple to read, but interesting in its details. Though I've spotted Jean-Georges and Dan Kluger in the kitchen on a few occasions, the ship is helmed day-to-day by chef de cuisine Ian Coogan. Every single dish sounds like something you want to eat (and for the most part, is).
Cooked broccoli stuffed between bread doesn't sound like the most appealing sandwich, but you would be surprised. No. 7 Sub does this unexpected combination some real justice.
The scallion pancakes at Hanjan are one of the most delicious things I've ever put in my mouth, and I could think of no way upon which it could be improved.
Until ramp season, that is.
Aldea's gianduja mousse is the rare dessert that has a multitude of interesting components and is still immensely satisfying.
The newly minted Sen occupies an ambitiously large space on 21st street in Manhattan. The menu is a congruous blend of traditional and modern: classically prepared sushi and a broader, more eclectic kitchen menu with pan-Asian focus. If the concept sounds less than original, it's worth mentioning that Sen is an offshoot of the nearly two-decades-old Sag Harbor restaurant renowned for their sushi.
Tres Carnes opened last week serving up a fusion of Mexican flavors and Texas-style smoked meats using the (dare I say it?) Chipotle service model. If the concept sounds familiar, the barbecue has a stronger pedigree than you may suspect—the restaurant has enlisted Mike Rodriguez as pit master, who spent almost a decade running the pits at the legendary Salt Lick in Texas.
On the potato and chorizo torta ($9.04), the familiar Portuguese roll is griddled again to start things off. The high heat leaves the thin bread buttery, lightly toasted, and soft and chewy.
The potato and poblano torta ($8.04) from Choza Taqueria is proof once again that Mexican sandwiches can be vegetarian and delicious.
Southern fare is nothing new to New York—over the last five-odd years, we've seen any number of barbecue joints, cheffy fried chicken spots, biscuit brunches. Several restaurants have taken more of a fine dining path, picking up no particular thread of regionality or foodstuff, but referencing approaches and ingredients from across the South, presenting a chef's own cuisine without ties to orthodoxy. And of these, I find Maysville—opened back in November on West 26th—far and away the best.