"The sauerkraut pierogis came, with a little puddle of fried onions, a dense reduction, in their midst, and a paper cup of sour cream. Eyza, a connoisseur of pierogis, was impressed." --James Traub En savoir plus .
James Traub writes, "Frank’s serves serious food in a self-consciously non-serious setting, which is to say that is very Lower East Side." Take note: "Frank seems to have a gift for ravioli." En savoir plus .
James Traub's favorite are the pork buns. The pork is braised for four to five hours, in star anise and cinnamon. It sits in bao, a Chinese bread, with apricot chutney in the middle. En savoir plus .
Get the shrimp taco, says James Traub: "The delicate mixture of spices, and of hot and sweet, and of creamy and crunchy, leaves your palate feeling like it’s had a perfumed bath." En savoir plus .
"The sequence of flavors is thus: crunchy bread, liquefied fat, crackling fat, pork. There’s no question that the best part is the thick, crispy slab of belly." --James Traub En savoir plus .
Community contributor James Traub's favorite arepa is "the musical-sounding La de Pernil — roasted pork shoulder with tomato and mango sauce." En savoir plus .
According to community contributor James Traub, "Pretty much everything is fantastic, both in the sense of wonderful and of pressing against the borders of conventional reality." En savoir plus .
Community contributor James Traub thinks "Ballaro, where the brick walls are lined with bottles of wine and olive oil and cans of tomato sauce, is [a happy place.]" En savoir plus .
Community contributor James Traub likes the mozzarella burrata with roasted tomatoes – "a beautiful soft mess served with thick slabs of grilled bread, ideal for sopping up." En savoir plus .
Community contributor James Traub likes the buttermilk flap jacks with a spring compote of mixed berries: "The flap jacks were crisp on the edges and pillowy—not doughy—at the center. In short, perf." En savoir plus .
According to community contributor James Traub, "The basil-and-gelato re-imagination of the capresecould serve as Giano’s signature dish." En savoir plus .
Community contributor James Traub opines that "the kitchen’s masterpiece is without doubt the skirt steak, a narrow strip of meat so long that it arrives doubled over on your plate." En savoir plus .
Community contributor James Traub writes, "The garden is enormous — a 3,000-square-foot space where a gas station once stood... The East Village is not a serene place; but B Bar is." En savoir plus .
Specializing in small-plate seafood offerings, community contributor James Traub says Jack's has "the most refined cuisine in the East Village." Try the roasted oysters with chorizo. En savoir plus .
