Get pastry chef Christina Tosi’s pretzel cake truffles, which spins bodega pretzels into supremely moist cake balls. They’re one of our #100best dishes and drinks of 2011. Read more.
For just a buck, this pint-size dumpling den serves four pan-fried pot stickers. The plump, hand-made wrapper—chewy with crisp, griddle-pressed edges—is folded around a juicy pork-and-chive filling. Read more.
Come to enjoy a slice of the roasted duck, with its succulent meat and crackly, burnished mahogany skin. You can get the bird over rice or congee, but purists should stick to a mere drizzle of hoisin. Read more.
