Savor: Sumo Maki (tuna, salmon, fish roe, avocado, egg, asparagus, cucumber); Dynamite Roll (tuna, eel, avocado, ginger flakes, crab); Geido Sushi Special for two Read more.
Savor: Crostini; pizza..As its ingredients depend on locally-grown harvests,franny's changes their menus daily..Try the unadorned pie (extra-virgin olive oil and sea salt); it's a classic of its kind Read more.
Savor: Shrimp scampi (al dente linguine, and moist grilled salmon teamed with still-crunchy broccoli)...the long, burnished-wood bar, serves more than 40 beers on tap Read more.
Insider Facts: The franks (including an all-beef version) are churned out upstate by a venerable Austrian sausage maker, the beans are of the heirloom variety, and the bacon from Nueske’s. Read more.
Try: The locally famous, homemade donuts, in varieties like chocolate glaze, cheese-filled and crullers, are soft, light-weight and cold to the touch, served good-naturedly by tired-looking cashiers Read more.
Savor: Strawberry gazpacho; handmade almond ziti; pan-seared wild sockeye salmon. Every Wednesday through the summer, Melt features a different type of lobster dish, in appetizer and/or entrée form Read more.
After an unfortunate months-long closure, this Clinton Hill taqueria is finally open again. The tacos are as good as ever, we can say with authority. Read more.
Ideal Meal: Pay special attention to the brandade, the lobster, the truffle ravioli, and, of course, the pork. Read more.
Ravi DeRossi (of Cienfuegos, Mayahuel, Death & Co and Amor y Amargo) has opened a location of this French-inspired East Village bar in Carroll Gardens. Read more.
This girl is on a roll: After releasing a cookbook last month, this bakery opened a new Dumbo location yesterday. Read more.
