The beat gorgonzola risotto balls are irresistible, warm, gooey treats that are delicious anytime of the day or night. Read more.
From chicken in a pig bladder to truffles in puff pastry to duck a la presse—I always leave inspired to reconnect with my classic French roots at Daniel. Viva Daniel Boulud! Read more.
I've had every dish at Soto, and this dish—thinly sliced, Long Island fluke with sea salt, lime juice and a touch of yuzu zest—exemplifies the chef's outstandingly simple touch. Read more.
The combination of pork, seafood and aioli in the classic fideo noodle-based dish is irresistible. It is the must-order at Mario Batali's Spanish restaurant. Read more.
Eggplant in a dessert is only something I trust in the hands of the right pastry chef. Brooks Headley's version at Del Posto is utterly delicious. Read more.
Nobu Matsuhisa is the consummate chef and his black original cod with miso is without parallel, a perfect plate. Read more.
The perfectly rolled fusilli at Marea is populated with a generous serving of braised octopus and rich bone marrow. I enjoy this dish with a nicely chilled glass of Chablis–it's the perfect pairing. Read more.
Danny Meyer's Italian restaurant right above Gramercy Park offers this simple pasta dish called tonnarelli cacio e pepe. It's always well seasoned and always made with love. Read more.
The oyster and pearls is a true Thomas Keller classic with the "sea-xiest" mouthfeel. It is chic—briny, creamy, plump, and delicate. Read more.
Walk in, sit at the counter instead of the dining room at this elegant Japanese restaurant near Union Square. Let Masa, the chef, do his thing. Go by yourself, so you can really focus on the food. Read more.
The tender braised octopus picks up a charred crisp from the grill and is just simply delicious. The rice beans, tossed with an addictive vinaigrette, make a nice accompaniment. Read more.
Great pasta and a beautiful bottle of Barolo are the only way to go. If the pizzocheri (a short taglietelle) with Brussels sprouts, fontina, and sage is on the menu, get it. Read more.
The croque forestier is Jody Williams' vegetarian answer to the croque-monsieur. It is pure decadence: buttery, creamy, earthy, crunchy, and toasty. Read more.
The sundae makes up for the lightness of the rest of the menu. It’s salted caramel ice cream with candied peanuts, popcorn, chocolate sauce, and whipped cream. Read more.
