- At BCD Tofu House "The hot seafood tofu soup isn’t just spicy, it’s brought to the table bubbling at a furious pace." [Dining Briefs; NYT]
- At Philippu, a Filipino restaurant in Queens, "you can get an unusual squid adobo boasting a dense silken gravy with a purplish hue, but the lighter and more vinegary chicken adobo is far more scrumptious" [Sietsema; VV]
- Considering how good Rhong Tiam is, it's not surprising that the curries at Kurve are "rich with coconut milk, lively with kaffir lime and lemon grass [and] are sometimes excellent." [Bruni; NYT]
- At Corton get the "foie gras torchon, which Liebrandt encases in a beet gelée (a technique he used at his last restaurant, Gilt), as well as the soft, candied chunks of sweetbreads, served with carrots, brown butter tuiles, and a single perfectly cooked egg." [Platt; NYM]
- At Secession "house-made terrines and pates give Bar Boulud a run for its money" [Cuozzo; NYP]
- "The grilled calamari, the eggplant parmigiana and the crispy, beer-battered sweetbreads with sliced pear" are the can't miss dishes at Cipolla Rossa [Restaurant Girl; NYDN]
- Desserts are the best part of a meal at Secession where "Bouley’s pastry team works wonders with ice cream" [Cheshes; TONY]
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