Chef Andy Nusser has crafted a menu of substantial tapas and medium-sized entrées, done mostly “a la plancha” with unmistakably Catalan flavors; get the duck egg with mojama. [Eater 38 Member] Leggi tutto.
Chef Andrew Carmellini's return to the stage, following A Voce, is a rustic neighborhood Italian resto at the core. And on Mondays, home of some of New York's best fried chicken. [Eater 38 Member] Leggi tutto.
This critically-acclaimed Williamsburg restaurant serves modern American fare. Although some of chef Justin Hilbert's creations might look avant-garde, all of his dishes pack a lot of flavor.
It may be Ed's Lobster Bar, but we love the fried Ipswich clams. They're juicy and nicely briny, with a clean crunch. So good you probably won't even need the accompanying lemon or tartar sauce!
middle eastern eggs (poached) were splendid. every element I need in a great breakfast: great poach, good bread for yolk soaking, some yummy greens and a good spread option to combine the elements.
