Each pasta is excellent. The Crab Carbonara is a shellfish-laden version of a classic, while the Tortelli of Butternut Squash has been a staple since Olives first opened. Via CityEats.com Read more.
Upgrade your usual side of rice to an order of aromatic Ground Pork and Yunnan Pickled Turnip Fried Rice. Via CityEats.com Read more.
Chef Richard Diamonte is meticulous about his produce; the chef himself insists on carrying delicate produce, like heirloom tomatoes, into the restaurant each day. Via CityEats.com Read more.
The restaurant presents each bill in an envelope that guests can tag. Top designs can end up featured on the wall. Via CityEats.com Read more.
Aperitivo, offered at the bar from 5 to 6:30pm daily, includes antipasti and a flight of three wines for $15; there is also a selection of wines for 50 percent off. Via CityEats.com Read more.
For brunch, Anella has a prix fixe menu for $19 that includes your choice of entrée, along with coffee, tea or soda, and a Bloody Mary, mimosa or OJ. Via CityEats.com Read more.
This Queens pit master nods to his Hill Country training with Lone Star State standards, reimagining the usual salt-and-pepper rub with fenugreek, guajillo and pasilla chilies. Read more.
The sprawling 6,000-square-foot hall—decked out with reclaimed lumber, long picnic tables and dangling turquoise lights—doubles as a beer garden, drawing a boisterous, Southern-comfort lovin' crowd. Read more.
When faced with city ’cue, purists are quick to add the begrudging qualifier, “It’s pretty good…for New York.” This low and slow meat haven needs no such addendum—it’s mighty good barbecue, period. Read more.
Living up to its punny name, the focus is on the other white meat. Beneath a taxidermied boar’s head named Piggie Smalls, sink your teeth into sticky, succulent ribs or slow-smoked pulled pork. Read more.
While the J&R smoker was trucked in from Texas, the duo have kept their low-key chophouse Brooklynized with their protein locally sourced and the pits fueled with upstate sugar maple and red oak. Read more.
