At Uncle Boons, they serve tweaked versions of traditional dishes from all over Thailand. Eater critic Ryan Sutton loves the rotisserie chicken, frog legs, curry snails, crab rice, and short ribs. En savoir plus .
The theme at this restaurant under the High Line is, roughly: spring break on the Amalfi coast in 1989. Santina offers terrific grilled fish dishes, as well as some very good vegetable-based pastas. En savoir plus .
The tender, butter-drenched Butcher's Steak is the best $20 slab of meat in New York City, no question, but the pricier cuts at Joe Carroll's Williamsburg steakhouse are even better. En savoir plus .
Service and food is wonderful, as is the wine. The sommelier gives great suggestions. Oysters, sweetbreads, pike were standouts.
One of the best bars I've ever been to. Ask for the bartender's choice, they won't steer you wrong. Smash of the Titans and the General two must-try choices though.
