Restaurants

The New York Times: Recommended: Baguette, sunflower-rye bread, sandwiches, almond-pear danish, peach-and-raspberry tart, cauliflower-and-Brie tart, croissants. En savoir plus .

The New York Times: Recommended: Oysters and Pearls, gateau of foie gras, clam chowder, sweet corn velouté, omelet with mushroom duxelles and aged tamari, butter-poached lobster; pressed duck. En savoir plus .

The New York Times: Recommended dishes: Crujiente mahonés, shrimp with garlic, jamón Ibérico, braised tripe, pumpkin-and-chicken soup, poached octopus, rosejat rápida, grilled chicken, suckling pig, torrija caramelizada. En savoir plus .

The New York Times: Recommended: Margherita pizza. Made from wild yeast culture shipped from Italy bucking and snorting, the pizza has a springy crust, flavors galloping from its winey, nutty edges to its chocolaty char. En savoir plus .

The New York Times: Cornbread’s a must. Then? Duck-liver pudding: Discuss. (Yes.) Red Caesar salad: yes. Fried yard bird: Yes. Go malted for dessert. En savoir plus .

The New York Times: You know you’re getting that butter-poached lobster, or the lamb, so work back from there, with wines to match. Oh, man. En savoir plus .

The New York Times: Gramercy Tavern is one of the NYT restaurant critic Sam Sifton’s 50 favorite NYC restaurants. To see the full list, get The Scoop iPhone app, an inside guide to New York: NYTimes.com/thescoop