The fresh sparkling bevs are charged by P&H Soda & Syrup syrups, while the menu is packed with treats like sundaes, strawberry rhubarb pie, egg creams, & an egg cream-topped shake. Read more.
Pies-n-Thighs is back to its leggy tricks with lard-fried chicken, Carolina pulled pork, fried catfish and a host of blood-flow-inhibiting sides like mac and cheese, grits, hush puppies, and biscuits.
The Mexican chain is less about the food -- which is tasty as hell: fresh guac, smoked chicken flautas, all kinds of tacos -- and more about the boozy warm-weather scene.
The best part for any serious fan of Americana is the yearly showing of Top Gun at the Intrepid Sea, Air & Space Museum’s flight deck. Picnicing is encouraged but booze is not. Read more.
Get schooled on how to cook, so you don’t always have to take your ladies out to eat. Read more.
The brunch menu includes many of the standout dishes from the breakfast, lunch, and dinner menus. You can get a foie gras terrine, salads, soups, omelettes, steak frites, and tripes Bourguignon.
The team recently introduced a brunch menu. Classics like the apples with kimchi, spicy pork sausage with rice cakes, pork buns, and bo ssam are still available. [Eater 38 Member]
Dom DeMarco is the most legendary pizzaiolo in New York, if not the entire country. His pies are topped with a three cheese blend, snips of fresh basil, and a thin layer of olive oil. Read more.
All of the rustic, wood-fired pizzas at Franny's are worth a try, but the clam pie is the knock-out dish here. It is quite possibly New York's best clam pizza. Read more.
As many food writers and pizza nerds have noted over the last few decades, Joe's Pizza serves the quintessential NY slice. The crust is thin and crisp, with even layers of cheese and tomato sauce. Read more.
Mathieu Palombino and his crew have earned raves for their fluffy Neapolitan-style pizzas at Motorino. The Brussels sprouts pie and the soppresata pizza are standouts. Read more.
Order the Feel Like Bacon Love, topped with a bold Amatriciana-style sauce and fresh mozzarella, or the sublime Anise and Anephew, which has braised fennel fronds, guanciale, and anisette creme. Read more.
This century-old Coney Island pizzeria is one of New York's great cultural institutions. As Robert Sietsema notes: "This place is simply the best pizzeria in the world." [Eater 38 Member] Read more.
