The three-course prix fixe is short on choice but sophisticated. Eat here for the views. Read more.
After Friedman slices the tongue and turns it into a Reuben, or includes it on City Provisions’ “butcher’s breakfast” (a combo platter of eggs, toast, fries and meats), people aren't freaked out. Read more.
It's easy to see how the sweets here became a New York—and now international—addiction: It'd be healthier to mainline sugar than to eat one of these cupcakes. Read more.
At Burt's demand surpasses supply. Call during regular business hours (there's no answering machine), and let them know what you want and when. You eat some truly outstanding pizza. Read more.
Order Duck Fat Fries. They are only served on Fridays and Saturdays and people line up for hours to get them.The distinct flavor of the duck fat adds a dimension to the starch of the fresh potatoes. Read more.
We recommend sampling portions of yellow squash “pasta,” asparagus ravioli in spicy tomato sauce and the brown rice-mushroom sliders, Chocolate pot de cremé for dessert and try the cucumber Sakerita. Read more.
Using “Zen meditation cooking energy,” chefs cook vegan dumplings, organic veggies and noodle soups to spicy curry and tofu dishes. The popular green tea vegan ice cream is available in Summer. Read more.
The Chicago Diner is a haven of meatless dining. Truly tantalizing to the vegan sect are their non-dairy desserts like black forest, cookies and cream or lemon cakes. Read more.
Paul Kahan defines the twenty-first century beer hall, serving a raucous excess of craft brews, oysters, and pork. Read more.