Outside New York City
Restaurants in Outside New York City
You can't go wrong with a super-meaty, griddle-seared, quarter-pound burger made with beef from New York celebrity butcher Pat LaFrieda.
This bistro menu was created by Lee Hanson and Riad Nasr, chefs at Manhattan's Balthazar and Minetta Tavern. Their confit de canard with crispy fries cooked in duck fat transports you to Paris without making you leave the gate.
Created with the help of chef Michael Lomonaco of Porter House New York, Prime Tavern serves up dry-aged steaks and buttery lobster rolls accompanied by a beer list curated by Brooklyn Brewery's Garrett Oliver.
The beautiful compound of stone buildings 30 miles north of New York City was built as a private dairy by John D. Rockefeller Jr. in the 1930’s. “Mr. Rockefeller didn’t like the idea of pasteurized milk,” says Blue Hill vice president Irene Hamburger.
A little piece of France is located in JFK International Airport's sleek Terminal 5, which in 2009 became the home of JetBlue Airways.
This Westchester institution has, since it opened in 1919, done things differently. The main (and only) attraction is the dogs—a hybrid of beef, pork, and veal, they're split down the center, grilled with a "secret sauce," then served with homemade mustard.
A favorite among locals, Palazzo offers a modern take on classic Italian fare.
Andrew Carmellini, the chef behind downtown's Locanda Verde, has a thing for European airport seafood bars. It's no wonder, then, that he's planning to open this counter-style spot serving East Coast oysters, steamed mussels, and hearty chowders in 2011.