Try the smoky pulled duroc pork sandwich. Smoky spiced-honey-glazed pork is crowned with julienned pickled carrots, fresh cilantro & sliced cucumber. It’s one of our #100best dishes & drinks of 2011. En savoir plus .
Try the little oyster sandwiches. Sesame-speckled buns each cradle one fat, crispy mollusk, iceberg lettuce and a smear of pickled okra sauce. They’re one of our #100best dishes and drinks of 2011. En savoir plus .
Try the Bash Style burger, Chef Josh Capon’s NYC Food & Wine Festival award-winning creation—garnished with caramelized-onion-and-bacon jam, American cheese and shaved pickles. En savoir plus .
Beef is the star of the show in the steak house burger. The thick patty is seasoned liberally & pan-seared for a sturdy crust, gushing with funky flavor that pools up in the loosely packed interior. En savoir plus .
You'll need a nap after the Breslin Burger, a griddled LaFrieda patty covered with a blanket of assertive, mature English cheddar & topped off with supple slabs of house-cured Berkshire pork belly. En savoir plus .
By day, great sandwiches like chicken parm and the best turkey sandwich in town, by night a $50 four-course menu that changes every night, and will bowl you over by the chefs' skill and creativity En savoir plus .
You're probably already here, so my tip to GO BEFORE OPENING is probably wasted on you. So I'll just say, GET A WHOLE PIE. Round or square. Both great. It's not worth the wait for only a slice or two. En savoir plus .