Whole ducks with perfectly crisp skins are brought to tables and carved before diners by skilled servers. Bring a group and a few bottles of wine — the restaurant is BYOB. 자세히 보기
Nobu’s black cod is marinated in a combination of miso, sake, and mirin for three days before cooking. The result is a piece of fish with a burnished crust and buttery interior. 자세히 보기
NYC might have better bagels and you could argue that there are other lox worth seeking out, but there is no better bagel and lox experience than the one at Russ & Daughters. 자세히 보기
Katz's serves New York's favorite pastrami sandwich. It's not a sloppy pile of beef and as Robert Sietsema notes, "the flavor is emphatically smokier" than other popular versions served around town. 자세히 보기
Eric and Bruce Bromberg's signature dish at Blue Ribbon pairs rich, gooey bone marrow with a mixture of salty braised oxtail, vegetables, and herbs. 자세히 보기
With its luxuriance of fried chickpea fritters, nutty tasting tahini, and fresh greens, onions, and tomatoes, Mamoun's falafel redefined a quick bite for New Yorkers. 자세히 보기
The Superiority Burger patty has a nice crust and pleasantly crumbly interior. It comes with plum tomatoes, Muenster cheese, and iceberg lettuce, on a Martin's potato roll. 자세히 보기
Joe's Pizza serves the quintessential New York slice. The crust is thin and crisp, with even layers of cheese and tomato sauce. 자세히 보기
For their ultra luxe version of veal parm, Carbone uses premium veal from Pat LaFrieda, plus house-made mozzarella and a bright, unfussy tomato sauce. It is the platonic ideal of a veal parm. 자세히 보기
A plate of pierogies with sour cream and caramelized onions is the essential order — they're made in house and the restaurant goes through a lot of them, so you know they're gonna be fresh. 자세히 보기
Chang's pork buns have big, plump slabs of pork belly sticking out from the bun like a cartoon tongue, with clean cucumbers and earthy hoisin sauce between the meat and the dough. 자세히 보기
Served with an Italian salsa verde redolent of anchovies and capers, the half chicken is every bit as good as it ever was, perhaps better. 자세히 보기
The roquefort-topped burger is one of the dishes that kicked off the haute burger craze, but it also deserves special recognition as the menu item that got diners hooked on Bloomfield's cuisine. 자세히 보기
A lot of restaurants now serve tuna tartare towers like Gotham Bar and Grill, but the original is still the best. 자세히 보기
Like the rest of the Del Posto menu, Mark Ladner's show-stopping baked lasagna combines the best of the Italian and Italian-American culinary traditions. 자세히 보기
The secret to the Shackburger's ever-lasting popularity is the patty, which has big beef flavor and just a hint of funkiness. 자세히 보기
New York City is overrun with chickens for two, but this is the bird to beat. Daniel Humm stuffs a mixture of foie gras, black truffles, and bread crumbs between the skin and the meat. 자세히 보기
The oyster pan roast is made with clam juice, Worcestershire sauce, paprika, Heinz chili sauce, celery salt, and half & half. It contains six Blue Point oysters from Long Island Sound. 자세히 보기
This massive, flavorful mutton chop (actually a saddle of lamb) is well worth a trip to Keens, especially when you tack on a wedge salad, or a side of the famed prime rib hash. 자세히 보기
The chicken hash — a mixture of cubed chicken, cream, Worcestershire sauce, eggs, butter, and sherry — is a real throwback to a different era. It’s pure, pull-no-punches comfort food. 자세히 보기
Office workers and tourists alike line up day and night for the combo over rice at Halal Guys. You feel like a beast finishing one of these tubs of meat, rice, and tangy white sauce. 자세히 보기
For the fusili, fresh octopus is first braised in red wine and tomato sauce. The pasta is then tossed in the sauce, and the chunks of bone marrow are added to the mix. 자세히 보기
The pasta primavera is not listed on the menu, but you can order it by name. 자세히 보기
The Recession Special, which includes two dogs and a papaya drink (or soda) for $4.95, is still one of NYC's greatest deals. 자세히 보기
Black and whites are the unofficial cookies of NYC, and this ancient bakery offers some of the best. 자세히 보기
A lot of restaurants serve good soup dumplings these days, but Joe's is the one that kickstarted New York's obsession with this delicacy. 자세히 보기
Peter Luger's porterhouse hits the table in a pool of hot butter and blood, with the filet and sirloin pre-sliced. 자세히 보기
Pies are topped with a three cheese blend, snips of fresh basil, and a thin layer of olive oil. 자세히 보기
The signature dish at this beloved Gravesend institution is a Kaiser roll full of a roast beef that's liberally doused in a thin, salty liquid known as "the broth." 자세히 보기
The crust has a char that may surprise diners who have never tasted real coal oven pizza before, and the toppings are delicately applied. 자세히 보기
