Robert Sietsema is convinced that Sao Mai may be the best Vietnamese restaurant New Yorkers have. Keep an eye out for the goi bo, banh cuon, and for all you naysayers, give the pho a shot.
I found some beef tendon stuck to my iPhone case after I left. And I ate it. Remember to take those marrow bones with you for soups and stocks and stuff. This place is so, so good
Dale Talde's wacky pan-Asian restaurant nails pretty much every dish on the menu, from "Kung Pao chicken wings" to more sophisticated dishes, like a banana leaf-wrapped whole branzino.
Ethereal. Brussels sprout salad, poached egg, short ribs, tuna, gnocchi were all amazing. Baby chicken, lamb and scallops we're delicious. Don't skip dessert. Winter sundae is perfection.
Recommended dishes: Sardine, tartare, chanterelle and pig ear, white beet and apple salad, pig tail, broth, calamari, cod, duck, rib-eye. 자세히 보기
Mom-approved Filipino food. Get dinuguan, tocino, sinigang, and pancit palabok. Finish with the halo-halo special. Busog na ako! - Jake Manabat, Hunting Season
The Kale Salad was featured in NY Mag's 2012 "Best Of" issue: kale with basil, cilantro, mint and a craaaazy vinaigrette.
disappointed by the lack of banchan and watered-down kimchi (grill it!) but prices are best on the street. love the '90s decor and music. order the pork jowl (and ask for extra mushrooms!).
the sashimi salad, fried chicken and kimchi brisket fried rice are nothing special but the pork fat ddukbokki is worth a try.
Lots of unique delicious dishes here: sea urchin guacamole, seafood sausage and duck and foie gras burger.
Come for brunch, where Swine still serves their signature Brisket and Bone Marrow Burger, as well as the Pork Belly Eggs Benedict.
Pop into this Korean café and slip into a civilized cup of green, white, fruit, flavored or herbal tea and a creative selection of vegan tapas and sushi, desserts or gluten-free dishes. 자세히 보기
"farm-to-table dining spot is playing up brunch goodness like short rib hash w/ two sunny-side-up eggs, French toast with vanilla-roasted figs, and a version of the chef’s Grandpa’s sausage patties."
Every Tuesday, executive chef John Mooney serves a special entree of crispy soft-shell crab with basil and fennel — grown in his aeroponic rooftop garden — along with grapefruit and hazelnuts.
Turkey Leg: The heaping pile of peppery turkey shreds are layered with crispy-fried onions and juniper pickles (pickled in-house) in between thick-cut, toasted Pullman slices. 자세히 보기
3 people. Crispy duck, pork belly and pad Thai for hardiness. We shared. Amazing combo. Oh was BYOB so bring wine etc : )
