Restaurants in New York
Not surprisingly, the roast duck is the signature dish at Peking Duck House in Chinatown, and little wonder. The preparation of Peking duck is notoriously laborious and complex, and this is one spot that does it well. The skin is rubbed with maltose and roasted in a hot oven.
Celebrity chef David Burke’s original restaurant on the Upper East Side has undergone renovation and now reflects the playfulness of the menu.
After going through an ownership change in 2010, Won Jo became New Won Jo and with the new name came a kitchen overhaul, a new venting system for the Korean grills, and a revitalized menu.
Gabrielle Hamilton's gutsy food at her hole-in-the-wall café on the Lower East Side is inspired by classic American dishes. Don't miss the "Dutch Style" jumbo blueberry pancake baked in the oven—it's paired with Canadian bacon, sour cream and powdered sugar.
Savor the "cuisine of the sun" at Murray Hill's Artisanal Fromagerie and Bistro, where the Art Deco dining room recalls the calm, confident style of Paris circa 1930, from the antique, mural-sized painting on the back wall to the Parisian-style cheese cave.
Nearly a decade old, this East Village restaurant is the brainchild of Brian Shebairo and Chris Antista (whose first name sounds like "Crif" when pronounced with a smoked, deep-fried, beef-and-pork wiener in one's mouth—which is how the true Crif dog comes).
A riff on the deliterias that dominate in Midtown, this rabbi-supervised Kosher deli is located not far from the Diamond District. Serving old-school lunch and breakfast fare, Milk and Honey sells everything from sandwiches and salads to pizzia, even sushi.
In Midtown West's Michelin-starred Seäsonal Restaurant & Weinbar, the narrow, cream-colored space takes a backseat to an inventive Austro-German fusion menu created by chefs Eduard Frauneder and Wolfgang Ban (who have appeared on NBC’s Today Show).
Rolf Babiel opened the Midtown Hallo Berlin food cart in 1981 (the first of its kind in New York) and soon after, it became affectionately and widely known as as New York's "wurst pushcart." Start with the Freakin' Deal: one wurst and one Bavarian meatball sandwich on a crusty roll, with
A diner serving comfort foods such as hamburgers and fish-and-chips. Book a patio table for a quieter setting.
Tired of watching customers slathering soy sauce on his sushi, thereby destroying the delicate interplay of flavors, chef Masatoshi “Gari” Sugio came up with a novel concept of infusing his rolls with soy sauce during preparation—and that’s just the beginning.