Something of an oddity, at least at first blush, Blau Gans turns out rustic Bavarian food in its stripped-down digs. A local standby with food that far exceeds expectations. [Eater 38 Member] En savoir plus .
Dude, it's Momofuku Ssam—arguably chef David Chang's best work, and certainly his most varied. A recent kitchen restaffing brings fresh life to the menu. Order the buttermilk. [Eater 38 Member] En savoir plus .
Keith McNally's reborn Minetta is a masterpiece—an old New York saloon, modern steakhouse and celeb haunt all in one. The problem: getting in. (The Black Label Burger is worth it.) [Eater 38 Member] En savoir plus .
Atmospheric little basement restaurant with excellent tapas, paellas, and seafood dishes, served alongside cheap cold beer and sangria. [Eater 38 Member] En savoir plus .
In a dining world overrun with offal, Québécois heft, and pasta, it's nice to have a meal where a roasted carrot can blow you away. [Eater 38 Member] En savoir plus .
In many ways Esca is as good as the four-starred Le Bernardin. If nothing else, it's cheaper, more relaxed and, bonus, also serves Baltali-brand pasta. [Eater 38 Member] En savoir plus .
Here's what happens when hipster chefs get it right. Market-driven goodness and go-to pizzas. Check out the Heritage Radio Network, which broadcasts from the dining room on Sundays. [Eater 38 Member] En savoir plus .
Vesper Brett, spätzle, kraut garnie, dry-aged côte De boeuf, Underberg, and you're all set. [Eater 38 Member] En savoir plus .
