All of the confections here, including the Cairo truffle, flavored with cinnamon and pink peppercorn, are made fresh daily in the shop's open kitchen.
There aren't any seats—just a green-and-white-tiled counter for placing orders.
A 10-year-old neighborhood institution for great artisan bread and divine macarons.
Linda Hinton Brown and daughter Norrinda Brown named all their cakes for Brown family women (Jean's Road Trip is a red velvet cake).
A more-than-100-year-old Little Italy destination. Gus Isgro claims he'll start a new batch of ricotta if it's not exactly at 67 percent moisture.
Instead of traditional cucumber pickles, legendary chef-owner Judy Rodgers accents her burgers with thin-cut zucchini strips pickled in apple cider vinegar, mustard seeds and turmeric.
Restaurateurs Tim and Liza Goodell's hip version of a burger joint gets its superb ground sirloin from the half-century-old butcher Daniels Western Meatpackers.
Uber-restaurateur Stephen Starr's burger and shake stand in Franklin Square is open only April to December.
The beef sliders at Stephen Starr's steak house are perfect, indulgent finger food.
The famed double-meat "King Burger" (1 lb beef patty topped with lettuce, tomato, pickle, onion, mayo and mustard on a sesame bun) is served with thick-cut fries.
French master chef Hubert Keller encourages diners to create their own burgers with toppings as varied as a fried egg and pan-seared foie gras.
Chef Lorin Watada’s Asian-inspired burgers—all grilled on a hibachi—include a Banh-Mi version loaded with pork paté and a Kalbi burger topped with kimchi.
A mini version of the famed "Juicy Lucy" burger is available for those with small appetites—and courage (it's called the "Wimpy Burger").
Third-generation owner Greg Chronis makes a thick chili, using a family recipe, to top his cheeseburgers.
Minetta Tavern's excellent burgers use a beef blend—dry-aged rib eye, skirt steak, brisket and short rib—from famed purveyor Pat La Frieda, and buns from Balthazar Bakery.
Star chef Laurence Jossel’s commitment to sourcing locally means he uses beef from nearby Bernard Ranches and Becker Lane Organic pork belly to make his house-smoked bacon.
Star mixologist Ryan Magarian developed the drink list at this luxurious 18th-floor restaurant and lounge, which has fantastic views of the Pacific Ocean and Hollywood.
Lush landscaping and a waterfall are part of the draw at this Wynn Las Vegas indoor/outdoor lounge. As for the drinks, there are twists on classics like cucumber collinses and Chestnut Butter Rum.
Sara Spearin has outfitted her tiny shop with a luxe La Marzocco espresso machine. Among her seasonally-inspired doughnuts: Meyer lemon with huckleberry.
Low-key Intelligentsia is one of the most respected roasters in America and now has five cafes around the country.
Café Grumpy has all the high-tech gear, including Clover drip-coffee brewers and the Synesso espresso machine.
Jonathan Rubinstein's espresso shop in the West Village has been a hit ever since it opened in 2002. Rubinstein recently switched to beans from Ecco Caffe, a boutique Sonoma roaster.
Baristas blend single-origin, just-roasted beans to order, even for a single cup.
This charming corner spot known for its expertly crafted espresso drinks has plenty of outdoor seating.
Every Friday at 5 p.m., Aaron and Elizabeth Ultimo host a cupping (tasting) for the public.
James and Colleen Standish use milk and cream from a cooperative of 600 farms in California. Don't forget to try the strawberry shortcake cupcake!
Zoe Nathan & Josh Loeb have amazing pedigrees (she hails from Tartine Bakery, he runs Rustic Canyon Wine Bar and Seasonal Kitchen) and it shows in their excellent artisan breads and incredible sweets.
Many of Amy Berman's desserts, fittingly, feature vanilla. A whimsical touch: her icebox desserts are served in mason jars.
