It still serves the working person’s lunch and classic New York City non-alcoholic beverages in like, 2 minutes flat. – Anthony Bourdain, No Reservations Read more.
In his NY Diet, Jeffrey Steingarten calls Eataly "spectacular" - there are "wonderful, delicious pastas," "wonderful" pizza, not to mention great crudo, breadsticks, and Pat LaFrieda steak. Read more.
Michael Psilakis loves the fresh, homemade pasta at I Trulli on Food Network's The Best Thing I Ever Ate. We recommend their specialty dish, Orecchiette with Rabbit Ragu. Find more tips at FN Local. Read more.
It’s not only the best place to catch the ‘vegetables are the new meat’ trend, it’s one of our favorite restaurants of the year. Featured in Where to Eat 2011! Read more.
Tacos are the name of the game here, though, with options like the skirt-steak taco with pecans, crispy sweetbread with chickpeas and the Moroccan lamb on naan bread. Read more.
This new location offers rice bowls and noodles, like the grilled pork steak noodle dish with chilled vermicelli, romaine, sprouts, herbs, eggs, fried shallots, crushed peanuts and house dressing. Read more.
Try two kathi rolls ($6). "Fillings include chicken, lamb or vegetarian, but communication is rocky, so what you get may be a surprise. As long as you can take some spice, it’s all good." Read more.
Chicago chef Grant Achatz ate here when he was in town for the Beard Awards and found a lotus root gelée he told us was “strikingly inspiring.” Read more.
Try the crunchy purani delhi ki papri chaat, composed of a layer of fried wheat discs piled with chickpeas and diced potatoes. It’s one of our #100best dishes and drinks of 2011. Read more.
Find Japanese-homestyle food in the Flatiron district at the first Manhattan branch of this Tokyo chain. Read more.
The vegan blt is the best vegan food in NYC, making our list of "The Tastes That Make the City: NYC Edition." Read more.
We wouldn't normally start with dessert, but this can't wait. It's strawberry/orange blossom creme topped with honey-milk powder and cotton candy. It's beautiful...and it's topped with cotton candy. Read more.
“The aesthetic of the two-and-a-half-level enterprise (including a basement piano bar) is speakeasy-meets-farmhouse chic, all wood and marble and romantic lighting.” Read more.
It's sufganiyot season, and Breads makes some of the best versions of these jelly doughnuts in flavors like chocolate, strawberry, vanilla, and dulce de leche. Read more.
Owner Bobby Munekata's mini empire also includes Totto Ramen, Soba Totto and Yakitori Totto. Read more.
Terri is an ethical & sustainable restaurant participating in Shop Your Values Week! Pledge now and receive discounts at 200+ businesses in NYC from May 3-10, 2012. #SYVW Read more.
The biryani with saag paneer was light as air, not a bit greasy and insanely fresh (chopped red onions and cilantro for the win). Read more.
Feast your eyes in the Morgan Library then cross the street & around the corner to Barbes French Moroccan for pistilla you won't share. Worthiest pilgrimage evar. Read more.