Boasting an aquarium and a beautiful terrace overlooking the sea, this attractive restaurant specializes in seafood. More about Croatia in the Lufthansa Magazin iPad App (03/2013). Read more.
Get the brussel sprouts. A mound of crackling, nearly blackened Brussels sprouts is served on a plate of yogurt and tossed in a maple syrup and pancetta dressing. A hard-boiled egg tops it off. Read more.
Get the lambs & clams. Chef Dylan Fultineer pairs Olde Salt Middleneck clams with sauteed, grass-fed lamb for this stick-to-your-ribs stew. Read more.
With three cuts of beef, two types of cheese and a bottomless reserve of umami, it’s clear this burger has been obsessed over by chef Ryan McCaskey http://tmoutchi.us/YmTIHi Read more.
Trust us, you don’t want even a morsel of the Pimiento cheeseburger to go anywhere but in your mouth. http://tmoutchi.us/YmTIHi Read more.
One of our top five favorite burgeres in the city. http://tmoutchi.us/YmTIHi Read more.
A splendidly sophisticated spin on tired mozzarella sticks, ricotta fritters are breaded & fried.Truffle honey gets drizzled over them before serving which compliments the salty layer. Read more.
Kenwood offers a take on the humble pancake. Consisting of cakes that are served with a hunk of black-walnut-studded, sweet cream butter that oozes pleasantly as it melts, releasing the toasty nuts. Read more.
Gjelina is cheerful, boozy & known for both its good-looking customers & Travis Lett's decent organic-fetish Italian food. The scene may be as crunchy as the pizza crust, but relax: It's Abbot Kinney. Read more.
Go for the Bäco, Josef Centeno's signature creation, a kind of flatbread sandwich halfway between a Catalan coca and a taco pumped up on 'roids, slicked with a goopy, vaguely Mediterranean sauce. Read more.