Wilson Zhou: The Italian-born chef and co-owner, Roberto Aita who was last the chef and co-owner of Williamsburg’s similarly humble Fiore, has an instinct for appetizers, and, especially, vegetables.
157 Duane Street (btwn Hudson St & W Broadway), 뉴욕, NY
아시아 음식점 · Tribeca · 142개의 팁과 리뷰
Wilson Zhou: The chef Soulayphet Schwader opened Khe-Yo with the chef and restaurateur Marc Forgione with Laos food's careful balance of sweet and spicy, but with the sour, funky element turned up a notch.
Wilson Zhou: Nadery’s menu was originally designed by Louisa Shafia, whose vegetarian-forward influence can be seen in the lovely lemony kale salad and in the pleasantly sweet beet burger. Delicious ash-e reshteh
Wilson Zhou: Georgette Farkas was the head of public relations for Daniel Boulud. Rotisserie Georgette has a simple conceit—roast chicken—but it’s a strikingly sophisticated space, with a clientele to match.
Wilson Zhou: Jonathan Wu, a Bronx-born Chinese-American who once cooked at Per Se, opened Fung Tu, a “creative” Chinese restaurant on the Lower East Side, in what used to be a small noodle factory. SHANGHAINESE!!!
200 Eastern Pkwy (Brooklyn Museum of Art) (Washington Ave.), 브루클린, NY
프랑스 음식점 · Prospect Park · 42개의 팁과 리뷰
Wilson Zhou: The new-American restaurant’s uneasy status as a pioneer of a movement (rustic, farm-fresh) that has changed over time is encapsulated in the emphasis on vegetables. simple food, but interesting.
Wilson Zhou: Amanda Freitag, formerly of Tribeca’s coziest restaurant, the Harrison, has reinvented the icon. Signature patty melt is a sandwich that has all been bound together with butter and drippings.
Wilson Zhou: The executive chef, Bryce Shuman, who comes from Eleven Madison Park, looks like an insurance salesman but cooks like a maestro, extracting more flavor than seems possible from familiar ingredients.
Wilson Zhou: Foragers Market and Table serving quality food that feels “healthy,” and is often local and organic, but with none of that dull avocado-based asceticism. lamb Bolognese,brown beech mushrooms,porchetta
22 E 13th St (btwn University Pl & 5th Ave), 뉴욕, NY
이탈리아 음식점 · Greenwich Village · 97개의 팁과 리뷰
Wilson Zhou: All’Onda has fashioned a lovely menu of seafood-driven crudi, and homemade pastas. The chef, Chris Jaeckle, who cooked previously at Ai Fiori, takes what he has learned and twists it.
Wilson Zhou: Little crescents of celery in your elderflower-granita dessert, or pears blended into the onion soubise on your slow-roasted cod. Some of these unexpected elements work beautifully.
Wilson Zhou: Narcissa the cow “presides over” Balazs’s farm in the Hudson Valley, which is the main source of the vegetables, herbs, and eggs on an elegant but accessible menu from the chef John Fraser of Dovetail