Chic with a great atmosphere. Our recommendations: the Louisiane sausage and the Tunisienne on a bun with mint yogurt. Main dish? The steak frites & the lamb duo are spectacular.
Skip the wait at Peels and come here for a lip-smackingly good brunch. Le Bucheron is a favorite. They have 14 varieties of house-made sausage for you meat lovers.
Incredible food, the best and most generous raw bar on the east coast. Everything is good, and the deserts, made by a staff of four, in the East Village, at East Village prices, this place rocks. Read more
Don't miss the charcuterie here, especially the country style pate. The DBGB dog is a dirty water dog, all grown up, and their fries are first rate: almost like the ones at the Golden Arches!
meat-eaters gather 'round! great fish too. I am sticking to eating at the bar after bad service one time...see photos here: http://www.facebook.com/album.php?aid=247975&id=765634189&l=bea7a09b77
The menu offers an up-to-the-minute snapshot of what young New Yorkers crave right now. Sausages—from hot dogs to classically rich boudin noir—are a draw, as are the burgers.
Food here is excellent. Servings are a buy small for the money though. They have a full pig option that ull need to give them 72hours notice on. Table next to us had it. Looked great.
Brunched on some Chorizo Sausage which had bold and spicy flavors, fluffy egg whites and thick crispy hash browns. Ended with a Coffee Sundae which was laden with little brownie bits. Food coma..