Nguyen’s Reuben sandwich swaps duck (“my favorite protein,” says the chef) and kimchi for corned beef and sauerkraut. Sweetly seasoned duck + the fiery slaw mixes pleasure with pain. Hotheads rejoice. En savoir plus .
Go go go. You will not find a a better sushi experience than at this 10-seat, omakase-only hole in the wall in New York.
The tamales at Fronera Fresco might actually be the highlight of the whole menu. Fragrant and light, they are beautifully presented and garnished with some remarkable salsa.
This is one of the few restaurants in the world where you can dine with an original Picasso hanging next to your table. Also sports 1,500 varieties of wine in the cellar. [Eater 38 Member] En savoir plus .
It’s French grandiosity meets Asian refinement. Be sure to request a complimentary pick up and a MGM limo will be dispatched to deliver to the private entrance.
They dry age steaks for six to eight months, bringing out the flavors of these pieces of beef you can order by the inch. The pastas and Italian dishes are some of the best in town. [Eater 38 Member] En savoir plus .
To experience this best, have an expense account and order omakase, a chef’s choice, multi-course meal. [Eater 38 Member] En savoir plus .
Executive chef Sven Mede uses salt baking, wood grilling, cast-iron griddling and ocean-water poaching in a 19th century lodge. En savoir plus .
The coolest shopping excursion ever – visit this collection of exotic boutiques and then chill out for a bit with a frozen cocktail at Minus5! En savoir plus .
Sitting just beneath its sister beer haven ChurchKey, Birch & Barley is the full package: a refined menu plus creative desserts and a beer list that is 555-strong. [Eater 38 Member] En savoir plus .
