The neighborhood Italian restaurant you wish your neighborhood had. Ricotta ravioli is one of the city's top plates of pasta.
Steer clear of the Kobe burger and go for the regular, instead -- it's the best we've found in Harlem.
At Hide-Chan, ramen chef Kawahara focuses on tonkotsu (pork) broth—a luscious, meaty soup, more cloudy than creamy. The best way to taste it is in the ma-yu ramen. En savoir plus .
Owner Roland Biamonte uses unusual ingredients for some of his pizzas, including roasted pumpkin and a truffle cream developed by his mother. En savoir plus .
