This spot's chicken-or-pork ramen's made with Japan-sourced ingredients including a secret "spicy oil" called Rayu, traditionally used to kick up cuts of M Bison. En savoir plus .
A Scottish brasserie, identifable as such by a menu of boudin noir, house-smoked Scottish salmon & a signiture MQS burger made with Piedmontese beef & cheddar. En savoir plus .
This place is one of my favorites- fantastic dishes, super food quality, a beautiful space, and a modern yet unpretentious space. It's also at a great price point. En savoir plus .
The 13-seater serves 9 sandwiches: one combines pancetta & leek confit with gruyere & chevre; another pairs midnight moon with candied ginger; a classic job gets American singles, tomato & bacon. En savoir plus .
Equine-inspired but certainly not equine-scented. Specializes in "Grilled Meats and Aquatic Delights." Try the Dom-paired seafood towers. En savoir plus .
Sause houses an open carvery that breaks down "whole hogs and steers" delivered every Thursday for the kitchen to turn out Italianate classics like homemade sausages, meatballs, and pastas. En savoir plus .
The menu is seasonally-driven, uses produce from a one-acre Long Island farm where they harvest over 100 varieties of organic produce. Plus you can eat here alone, at the full-service mahogany bar. En savoir plus .