Start with an order of the monkey bread that's served with both whipped rosemary lardo and seaweed butter. Then order at least one of Cipollone's superlative pastas. En savoir plus .
Beef tartare topped with rings of hearts of palm is just plain sexy, a hulking plate of beef that is slow-cooked to an impossibly tender finish. En savoir plus .
A simple, spare restaurant where co-owner Thomas Carter's stellar wine list—full of obscure, producer-driven bottles—matches chef and co-owner Ignacio Mattos' refined, almost elemental food. En savoir plus .
Order the pistachio- and mint-laden farro salad, tripe-topped toast, and duck-egg spaghetti finished with guanciale and lobes of fresh uni and pair it with a bottle of the 2005 Kuenhof Sylvaner. En savoir plus .
Standouts include robust pork meatballs and spicy octopus, which Kuo marinates for 24 hours in a dry rub of Japanese togarashi chiles, slow-cooks in mirin until tender, and then fries until crisp. En savoir plus .
Duck à l'orange—here a crisp-skinned breast with a stroke of ultrarich potato puree—retains none of the cloying fruitiness that sometimes mars the dish. En savoir plus .
The meal might begin with a small dish of fried cipollini onions and a tomato dip, followed by chicken "oysters" wrapped in cabbage, paired with rhubarb beer brewed in Belgium specifically for Burns. En savoir plus .
Chef John Daley's 11-seat New York Sushi Ko is an incubator for culinary talent. For his signature dish, Daley shoots flames at fatty tuna belly, rendering the fat onto yet more fresh tuna.
