Try the chicken-liver baguette, with rich chicken-liver mousse; crisp bacon; sriracha-infused mayo; & crunchy frisée coated in green-apple vinaigrette. It’s one of our #100best dishes & drinks of 2011 Read more.
Try the luminous blood-orange doughnut: stretchy, yeasty dough, slathered with a tart citrus glaze and crowned with a candied slice of the fruit. It’s one of our #100best dishes and drinks of 2011. Read more.
Try Empire Mayonnaise Co.’s line of artisanal mayos, with more outré flavors available each week (foie gras, black garlic). It’s one of our #100best dishes and drinks of 2011. Read more.
Try the tempura-style crispy rock shrimp. Chef Ken Addington tosses them in an aioli flavored with chilies, lime zest and Seville orange. It’s one of our #100best dishes and drinks of 2011. Read more.
Dom DeMarco is the most legendary pizzaiolo in New York, if not the entire country. His pies are topped with a three cheese blend, snips of fresh basil, and a thin layer of olive oil. Read more.
Here's what happens when hipster chefs get it right. Market-driven goodness and go-to pizzas. Check out the Heritage Radio Network, which broadcasts from the dining room on Sundays. [Eater 38 Member] Read more.
