Michael Voltaggio agonizes over every gram of sea-bean chimichurri on the beef tartare, every plate of potato charcoal with crème fraîche and every scoop of wood-smoke ice cream that leaves the line. Read more.
The cooking—the puffy pies at Pizzeria Mozza, perfected northern Italian dishes at Osteria Mozza, charcuterie and grilled meats at Chi'Spacca or focaccia at Mozza2Go—comes from an Italy of the mind. Read more.
Try the crunchy fried fish with homegrown turmeric, mango salad lightened with coconut water or soft-shell crab with the legendarily stinky sataw bean. Read more.
A restaurant that makes beef-heart tartare seem not only possible but desirable; that makes a craveable specialty of pork boiled with cabbage. Read more.
Go for the beef roll: that brawny, steroidal composition of crisp, flaky Chinese pancakes with cilantro and sweet, house-made bean sauce rolled around fistfuls of long-braised beef. Read more.
Din Tai Fung really does have good soup dumplings, tender and swollen with hot broth, zapped with fresh ginger, perfectly elastic and almost engineered. Read more.
