Tsujita, a spinoff of a revered Tokyo ramen restaurant, is so far ahead of its competition that the others may as well not exist. 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 .
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 .
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 .
Go straight for the crabs fried with chile and garlic; the crocks of Old Alley Pork, braised into pig candy; the smoked fish; the stone-pot fried rice; or the pan-fried pork buns. 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 .
Get your belay on (on belay!) here! This is where we like to work off all of those Glam Doll Donuts that we eat on a weekly (daily?!) basis. En savoir plus .