Upon being seated for brunch at Goat Town, order the biscuits straightaway. Salty on top and not too dense, they're served with house-made poblano jam that was a happy accident in the kitchen. En savoir plus .
Try the chicken-liver baguette, with rich chicken-liver mousse; crisp bacon; sriracha-infused mayo; & crunchy frisée coated in green-apple vinaigrette. It’s one of our #100best dishes & drinks of 2011 En savoir plus .
Try the fiery Hellboy: chili pepper-infused honey drizzled over a blistered pie w/ sopressata picante, creamy fior di latte & grated Parmigiano-Reggiano. It’s one of our #100best dishes & drinks 2011. En savoir plus .
Jason Mendenhall, the bar's mixologist, makes his own bitters, preserves and cola—try the San Fran Sprout, made with his soda and fernet-branca, an Italian liqueur. En savoir plus .
When you’re craving Balinese, the Van Leeuwen crew has branched out from ice cream to Indonesian fusion, with former Otto hand, Sophia Loch, running the kitchen. En savoir plus .
Adam Platt’s favorite breakfast sandwich in the meatpacking district is the $10 combo of Kentucky bacon, fried eggs, and Cheddar cheese here. Featured in Where to Eat 2011! En savoir plus .