Bring a group, feast, and be blown away by how small the check is. Also, delicious!
For the connoisseurs of French bread and pastries, this understated bakery hidden inside a 1920s Tribeca office building is one of the best and most authentic in the city. Leggi tutto.
El Sabroso has been open for 20 years with the same owner serving affordable Hispanic food. The non-descript sign outside reads “Aqui ahorra y come bueno” meaning “Here you will save and eat well.” Leggi tutto.
2 Duck Goose, serves creative takes on Cantonese food. Menu items include a "paper bag fish, "soy sauce chicken & a whole roasted duck that needs to be ordered a day in advance. Leggi tutto.
Semilla opens in Williamsburg. There's no fixed menu, but the $75 vegetable heavy prix fixe may include dishes like grilled matsutakes with charred pear, and kabocha squash pureed with anchovies. Leggi tutto.
e Miss Lily's standards plus new dishes like grilled mackerel with "run down sauce," and a Jamaican patty melt. The colorful interior is the work of Serge Becker, who's on board as creative director. Leggi tutto.
The menu has rustic house-made pastas and daily specials, like veal tails with polenta, and hanger steak with salsa verde. Make sure to get the affogato for dessert. Leggi tutto.
At this South Williamsburg newcomer, chef Haegeen Kim serves playful versions of traditional Korean dishes. The menu has sandwiches, bibim bop, pancakes, noodles, and snacks. Leggi tutto.
Chef Yuji is serving a set menu, which includes a simple assortment of fish, vegetables, rice, and soup for just $9. He will expand the menu to include ramen, street food, and omakase tastings. Leggi tutto.
The menu has jerk chicken and lobster, curry goat, smoked duck sausage, and oxtail stew. The prices are low, and so far diners seem to be digging the new menu. Leggi tutto.
Bobby Flay is serving rustic Mediterranean fare in a gorgeous space. Menu includes tapas-style shareable plates, Greek-style dips, wood-fired pizzas, grilled seafood dishes, and vegetables galore. Leggi tutto.
