Get the tang yuan without broth and you'll get some of our favorite sticky rice balls in Chinatown. Filled with nutty black sesame paste and dusted with crushed peanuts, these are best eaten warm.
Some of the best Chinese in the East Village, uncompromising in its use of chilies and Sichuan peppercorns.
Regional cooking from India's southern coast with a seafood-heavy menu and some interesting vegetable dishes.
This tiny Filipino restaurant is home to great Filipino food. Don't mind the karaoke; it's all part of the fun.
If you have room post-ramen (or before ramen), try the cheese-covered gyoza, a gutbomb of the finest order.
One of the better Thai restaurants on this stretch of Ninth Avenue. Crab and pork with stir fried noodles is the signature dish, well worth ordering on a first visit.
Excellent Isan Thai food in a neighborhood full of mediocre competition. Ask for serious spice and you'll get it.
