Favorite Dish Cart hot dog
Why We Love It Nathan Handwerker made his namesake franks famous on New York City streets more than 90 years ago. Today, Peninsula chef Thomas Piede updates the classic with local sausages and house-made pickled-cucumber relish.
Favorite Dish Fish-and-chips
Why We Love It No need to find a pub to satisfy your hankering for this ploughman’s standard. Brown’s take, haddock fried in a beer batter and served with crispy fries, pairs well with a white Burgundy.
Favorite Dish Peppered shrimp
Why We Love It In Jamaica, bags of peppered shrimp to go are sold on almost every corner. At the Rockhouse’s new Pushcart restaurant, the freshly caught, spiced crustaceans are accompanied by a papaya-and-coconut rum cocktail.
Favorite Dish Pho
Why We Love It This beef noodle soup—a Vietnamese breakfast staple—is usually served with herbs such as basil and coriander, but this version also includes scallion bulbs and vinegar.