A nice place to drop in for Basque-inspired tapas: crisp, gooey chicken croquettes; lamb meatballs glazed with caramelized tomato sauce; tiny squid stuffed with duck sausage; or Spanish cured meats. En savoir plus .
If you should happen across a special of lamb innards or one of the gigantic sweet-sour braised pork shanks, make sure to order one the second you sit down. En savoir plus .
Stunning bistro cooking: braised pork belly with favas and polenta, a gorgeous ballotine of rabbit with sprigs of fresh tarragon, tarte flambé, fried pig's ears, roasted marrowbone with radish. En savoir plus .
Some delicious examples: pistachio flavored with nuts hand-carried back from the Sicilian pistachio village Bronte, or rich goat's milk gelato spiked with roasted cacao nibs En savoir plus .
Modeled on neighborhood Creole Italian places from New Orleans, so along with the burrata salad you get oyster po' boys, crawfish garnishing grilled fish, and fried shrimp with artichokes. En savoir plus .
Some strange, some wonderful: encapsulated olives, air breads, deconstructed Spanish omelets, mozzarella balls that explode into liquid, cotton candy mojitos. En savoir plus .
Some people arrange their weekly schedules around Angelini's specials: kidney stew on Tuesdays; braised oxtails on Wednesdays, liver alla Veneziana on Thursdays. En savoir plus .
Jonathan Gold says: I will never forget my first taste of Quintarelli Amarone here, which is as close as I had gotten to a sweet, musky taste of heaven. En savoir plus .
The thick wine list at Patina is rich in hidden treasures if you are willing to consider Corbières or Slovenian Pinot Gris instead of Napa Chardonnay. En savoir plus .
A restaurant that makes beef-heart tartare seem not only possible but desirable; that makes a craveable specialty of pork boiled with cabbage. En savoir plus .
The chef, Nicola Mastronardi, is a master of the big, hardwood-burning ovens, of roast porchetta and cuttlefish salad, of the flavors of salt, clean ocean and smoke. En savoir plus .
The cooking here includes both handcrafted pasta — the pappardelle with pheasant and the handmade spaghetti with Sicilian almond pesto are wonderful — and steak, fish and duck. En savoir plus .
