David Nicolas
The Doughnut Plant. A sample of the shop's 70 varieties of doughnuts. From the article New York's Top 50 Restaurants
David Nicolas
Sugar-glazed glory on Grand Street. From the article New York's Top 50 Restaurants
David Nicolas
L'Atelier. Executive chef Yosuke Suga at work in the open kitchen at Joël Robuchon's New York outpost. From the article New York's Top 50 Restaurants
David Nicolas
Toro served with crispy onion rings. From the article New York's Top 50 Restaurants
David Nicolas
The calm before the crowds at Clinton St. Baking Co., a Lower East Side brunch favorite. From the article New York's Top 50 Restaurants
David Nicolas
Momofuku chef David Chang tastes oysters with kimchee at his tiny East Village noodle bar. From the article New York's Top 50 Restaurants
David Nicolas
An ethereal bowl of Berkshire pork-laden ramen soup. From the article New York's Top 50 Restaurants
David Nicolas
Octopus with sage and candied celery from Falai. From the article New York's Top 50 Restaurants
David Nicolas
Iocopo Falai, owner and chef of Clinton Street's most inventive Italian restaurant. From the article New York's Top 50 Restaurants
David Nicolas
The best seat in the house. From the article New York's Top 50 Restaurants
