The Aperol Spritz ($9), made of a bitter orange liquor, prosecco and a splash of citrus, brings to mind bocce games in shirt sleeves on a summer afternoon in the Riviera. Read more.
Try the fried chickpeas, tossed with a savory mix of salt, cayenne pepper and pungent garam masala. It’s one of our #100best dishes and drinks of 2011. Read more.
The Spanish are conquering the Aztecs again, this time by having the chef at LC dip fried dough in Spicy Aztec Chocolate. Read more.
Food & Wine editor Dana Cowin raved to us in her New York Diet about the fior di latte with berries here: “Oh my gosh, it was a beautiful way to end the meal.” Read more.
In many ways Esca is as good as the four-starred Le Bernardin. If nothing else, it's cheaper, more relaxed and, bonus, also serves Baltali-brand pasta. [Eater 38 Member] Read more.