Here's a little secret: Chris Jaekel is quietly serving some of the best food in the city. Better than White's celebrated Marea.
Welcome to Keith McNally's crown jewel, you've made it. Don't mess around: salads, steak for two, potatoes anna, spinach, and the grand marnier soufflé for two with a slice of coconut cake. Game over.
Listen, the duck rice is as good as everyone says it is, but the rest of the menu is wonderful. Order a rice for the table and then go to down on everything else. Oysters, lomo ham, pork belly, etc.
Let Daniel and Will blow you away, you're in great hands. Make sure to ask to see the kitchen, they'll make you a "cocktail" at the observation table in the back.
Recently opened Mulino a Vino is a hidden Italian gem in the Meatpacking District. The restaurant is first and foremost a wine bar, & each dish is available in three sizes. Get the roast octopus. En savoir plus .
New spot Dirty French, specializes in traditional dishes like Cote de Boeuf alongside Moroccan dishes and even creole flavors from Louisiana. En savoir plus .
In addition to raw bar items, the menu has gnocchi with roasted pumpkin, crispy sweet potatoes with pomegranate, and ocean trout en croûte. Don't miss the house-cured fish with caviar. En savoir plus .
This seasonal modern American restaurant in the West Village, has raised the stakes on the notion "farm-to-table." All their ingredients are local & they breed, raise, & slaughter their own animals. En savoir plus .
Bill Addison's review: "I loved the way Michael Anthony used pork in ways usually associated for beef. A piggy Bolognese tossed with tagliatelle had an appealing unctuousness and meaty bite." En savoir plus .
Bill Addison's review: The creation that made us keel in delight was a riff on bacon, egg, and cheese sandwiches. Mattos layered avocado, pancetta, & poached egg onto a Danish pastry called a tebirke. En savoir plus .
