If I made a list of my top-ten dishes of 2011, three would come from Olexy's big-city spot: braised rabbit with handkerchief pasta, soft-shell crab with spicy fennel pickle, and golden potato gnocchi.
Chef Michael Schulson takes Chinese dim sum favorites and turns them on their head with results like edamame dumplings and crab wonton tacos. What to order: Philly cheesesteak. Read more.
Crispy fried chicken with ice cold beer can’t be beat. This gastropub has exceptional versions of both: lots of locally brewed stuff on tap and twice-fried chicken with a spiced-honey drizzle.
At chef Jose Garces's upscale pub, order the eight-ounce Village Burger served on a sesame roll with house-made Thousand Island dressing.
Simple Roman-style pastas—tonnarelli cacio e pepe (pecorino and black pepper), bucatini alla gricia (pork belly, chili flakes, and pecorino)—are favorites. Read more.
