Second restaurant of Top Chef star Harold Dieterle, try the Spicy Duck Laab, Warm Sliced Snap Peas with Bay Scallops, Rabbit Leg Yellow Curry, and Goat Massaman Curry En savoir plus .
According to our food critic Robert Sietsema, the addition of cumin to the Lamb with Cumin Flavor is a “wonderful surprise.” No wonder it’s ranked number 4 on his top 10 lamb dishes in NYC.
Those in the know order the Totto Spicy Ramen, made with deeply flavored chicken broth and good, springy noodles delivered daily from Soba Totto across town. En savoir plus .
Eggplant: Incredibly, deliciously, oily—a garlicky, acidic marinade that adds flavor to everything it touches, seeping into the eggplant, bleeding into the hummus, further dressing the Israeli salad. En savoir plus .
Try the chorizo taco at this Bushwick tortilla factory. It's one of NYC's 26 best tacos! En savoir plus .
"These sandwiches rival any in town. Order up the pastrami and no one will bat an eye if you have it on white bread with mayo. Even the “small” ($6) will ensure a full stomach." En savoir plus .
Doubles: A sweet and spicy chickpea curry that's flavored with tamarind and sandwiched between two disks of turmeric-scented deep-fried, naan-like bread known as "bara." En savoir plus .
The buffet only seems like a good idea; the dinners are big enough to bust your gut. Delicious greens and macaroni and cheese to match the bird.
Try num tok koy ($9), a Thai steak tartare not served at Manhattan's Z.E. "The mound of ground lean beef is seasoned with roasted chili powder, lime juice, kaffir lime leaf, onion, mint and cilantro." En savoir plus .
Jungle curry at AyadaThere’s no creamy coconut milk to temper the flames of this tear-jerking Thai dish, the spiciest in the country’s anthology of curries.
Try our favorite version of beef rendang. The tender beef is simmered low & slow in a fragrant mixture of clove, cinnamon, lemongrass & coconut milk. It’s one of our #100best dishes & drinks of 2011. En savoir plus .
Think pizza only tastes great from wood or coal burning ovens? Think again. Fresh, quality ingredients imported from Italy set these pies apart - try the real, thick-cut pepperoni or fresh artichokes.
Extra spicy means devilishly, deliciously painful. Black curry is searing!
Porksplosion - the Hokie is a meager replacement for Red's Dead but still porkier than any competition.
Bread bakers are mad geniuses & none fit the description better than the quirky Jim Lahey. His pane Pugliese (a crunchy, dark-brown loaf) and pizza Bianca (an airy flatbread) are NY food masterpieces. En savoir plus .
The appetizer raw beef rolls with chili and a little it of crumbled cheese are a standout but everything here is tasty.
