Enrique Olvera brings his vision of modern Mexican cuisine filtered through a global prism to NYC. The stark room and concise menu reveal unexpectedly bright, inventive, and often forceful flavors. En savoir plus .
In 127 years, little has changed. Katz's remains one of New York's—and the country's—essential delis. Order at the counter, and don't forget to tip your slicer—your sandwich will be better for it. En savoir plus .
Bill Addison: "Order 2 dishes: lobes of sashimi-grade scallops backstroking through buttermilk & a bowl of dashi decorated with trompe l'oeil, including gelatinized cubes of crème fraiche & pea pods." En savoir plus .
