Try the Brooklyn pie - incredible! And the soups, like everything else, are all homemade and great for takeout!
This site has been an eatery since before the American Revolution. Food is good, plentiful and inexpensive. Service is good. Setting is simple, though a cool, little historic town.
Serving great Italian fare and drinks since 1939. Cash only. Try the pasta primo. End with a tiramasu and espresso.
Open late night. Great place to see. Incredible selection of beers. German fare on their menu. Friendly.
The Famous Ferdi Special is the best of a sub sandwich, a French dip - every sandwich you’ve ever loved in one. - Jeffrey Saad, United Tastes of America
The Salty Pimp is sweet and salty. It is every extreme of pleasure in one thing. - Jeffrey Saad, United Tastes of America
They have the best veggie burger I’ve ever had, hands down. - Lee Anne Wong, Unique Eats
Fried chicken at Perry St is the ultimate example of our favorite fried chicken taken across the globe. - Jeffrey Saad, United Tastes of America
Our Frozen Treat truck will be at Reading Terminal Market on July 27th from 12pm to 5pm. Come and get some tasty, free ice cream!
Free Bennett's ice cream at Cooking Channel’s Frozen Treat Truck on Thurs. 9/8 (11am-5pm) and meet Debi Mazar & Gabriele Corcos from Extra Virgin who will be stopping by!
In-N-Out may be the iconic L.A. burger, but the SoCal Burger with house-made cheese and caramelized onions at this mini-chain is getting raves, too.
Besides great views, The Standard hotel also has NY's hippest beer garden. The menu, designed by Michelin-starred chef Kurt Gutenbrunner, includes fat, flavor-packed sausages and plus-size pretzels. Read more.
Pricey hamburgers are usually all style and no substance, but it's difficult to have any beef with the $26 Black Label burger made with prime dry-aged cuts at this hot spot.
Michelin-starred chef Daniel Boulud's downtown spot serves pork-belly-topped burgers and great sausages (try the blood and pig's head sausage) with an extensive beer list (24 on tap and 63 bottled). Read more.
More than 50 beers by the bottle and 28 on tap. Craft, imported, Trappist. Don't bother asking for Bud Light here. Read more.
All about delicious and innovative ways to serve tasty pig, we recommend The Heartstopper Club and bacon milkshake.
Swing by for Mediterranean specialties, but make sure you don't leave without trying their homemade breaks and baklava. We also recommend the Zatar Bread.
Chef James Holmes made sure his menu included a treatise about buying from local farms, foragers and ranchers, and it shows with his fresh and changing takes on Texas-style cuisine. Get the S.O.S.
They're known for their tortilla cones which they fill with crispy chicken, deep fried avocado, crispy shrimps - the list goes on! We suggest: Deep Fried Avocado or Hot & Crunchy Chicken Cones.
Competitively priced wines, mouth-wateringly good fried foods & a motto that reads: "Fried Chicken & Champagne After Midnight-Why the Hell Not?" Get Pan Borracho, Fried Chicken and Alligator Beignets.
Homemade sauces and home-pickled vegetables, all on a rotisserie chicken sandwich. We recommend The Caprese.
42 foot stationary trailer that prides itself on family tradition and using fresh ingredients. Get the Padre Taco.
Eclectic and artsy stationary trailer that serves naan freshly baked in their tandoori oven, as well as other authentic Goan dishes from Goa, India. We suggest the Rechard Masala Shrimp.
This roadside mobile restaurant doesn't merely churn out some of the best barbecue on the block, it makes some of the best brisket, ribs and pulled pork in the entire country. Fatty Brisket is a must.
Acclaimed chef Iliana de la Vega serves up authentic Oaxacan cuisine at her El Naranjo mobile trailer in Austin, Texas. We suggest the Mole Rojo.
Enrique left Regla, Cuba at the age of five, and now owns this Cuban bakery in Austin. Don't miss the café con leche with cuban coffee, espresso, milk, and sugar or the Pastelito de Queso.
This mobile truck serves Korean-Mexican inspired tacos, burritos, quesadillas and burgers, and zests things up with a little cilantro in nearly every dish. We suggest the Hawaiian Bulgogi Burger.
A fusion of flavors and styles influenced by Co-Owner and Head Chef's West African upbringing, as well as his experiences living in France, New York, and Austin. Try the Seared Yassa Chicken.
Brock isn't reinventing Southern food. As a result, he (and Husk) has become a torchbearer for an honest style of home cooking that many of us never tasted until now.
The cumin lamb belly? Fiery and addictive. Warm egg custard with duck confit and sea urchin? Brilliant. Hot-and-sour pork dumplings made to order? Further proof that MCF is no accident.
First I ordered a dozen oysters, then I ordered six more, and then six more after that. The quarter-size Olympia, "Samish Sweets," and Malaspina varieties were that good.
They've got the best house-made charcuterie, crazy-low prices (a ten-course tasting menu for two for $60!?), and smart food that applies elements of molecular gastronomy to Midwestern traditions.
Skipping the kimchi taco route that's so popular elsewhere, Kim takes a chance (and succeeds) with dishes like a clever spin on the clambake, Korean chili and calamari stuffed with chicken and pork.
If I made a list of my top-ten dishes of 2011, three would come from Olexy's big-city spot: braised rabbit with handkerchief pasta, soft-shell crab with spicy fennel pickle, and golden potato gnocchi.
Expect their smoked-mahi fish to be copied by other restaurants around the country. There's no script to follow. It's just two guys with two restaurants cooking food they want to eat.
Starters include pickled pork tongue and escargots with bone marrow. Want a sandwich? Try the General Tso's sweetbreads. Go for lunch and order the French onion soup--it's the best I've ever had.
It occupies the ground floor of a luxe new condo building--not my preferred restaurant location, but I'll go anywhere for executive chef David Bull's distinctly American comfort food.
Each homespun dish is available in either a half or full portion. And then there's the fireplace, appealing staff, and intimate setting that make it feel like you're eating in grandma's country house.
There are only five pizzas worth eating in New York & Luzzo’s is amongst them. Nothing beats their standard gooey margarita pie. - Soraya
The egg custard tarts here are the best & rival those found in Hong Kong. It’s worth the wait to get a hold of these buttery delicious treats. Just don’t make the mistake of only getting one! - Fiona
Three words: Get the lamb. It’s marvelous and the best lamb that Fiona, our Community Lead, has ever had.
The xiao long bao here are huge, have thick chewy skins, lots of soup and delicious filling. You can watch them being made in the kitchen! Explore Flushing Chinatown while you wait to get in. - Alexa
The butter pecan ice cream is Soraya’s favorite cone in America! This is the oldest creamery in Pennsylvania and has always been run by Penn State University’s Agriculture School.
Try the pierogies -- get one of each kind! My preference is steamed because it really lets the flavor shine through. - Alexa
Chef April Bloomfield holds her own and then some at New York's top gastropub. Arguably the best restaurant burger in New York is served here, and the gnudi needs no introduction. [Eater 38 Member] Read more.
Along with Daisy May's, Dinosaur tops the category of Best BBQ in New York. Waits are epic, as are the ribs. Be aware that outside tables are first-come first-served. [Eater 38 Member] Read more.
Dude, it's Momofuku Ssam—arguably chef David Chang's best work, and certainly his most varied. A recent kitchen restaffing brings fresh life to the menu. Order the buttermilk. [Eater 38 Member] Read more.
The unofficial official First Restaurant of New York. Though its formal dining room is a bit too too for Eater 38 contention, the front room and its seasonal American menu wins. [Eater 38 Member] Read more.
Here's what happens when hipster chefs get it right. Market-driven goodness and go-to pizzas. Check out the Heritage Radio Network, which broadcasts from the dining room on Sundays. [Eater 38 Member] Read more.
Torrisi Lunch is a Hobson's choice between chicken parm and turkey; we say, go turkey. For dinner, arrive around 6pm, they'll give you a time to return to dine later that evening. [Eater 38 Member] Read more.
Chef Andy Nusser has crafted a menu of substantial tapas and medium-sized entrées, done mostly “a la plancha” with unmistakably Catalan flavors; get the duck egg with mojama. [Eater 38 Member] Read more.
