We sometimes dream of living close to Marouch, close enough anyway to drop in at noon for grilled quail and a beer and midafternoons for a Lebanese sweet and a thimble of thick Turkish coffee. Read more.
Mantee brings a different kind of edge to Lebanese-Armenian cuisine. Try the platter of beef dumplings sizzling in a bath of garlicky yogurt. Read more.
Musso's, if you look at it a certain way, is a living museum of 1920s American cuisine: avocado cocktails, crab Louie, jellied consommé, grilled lamb kidneys and Wednesday sauerbraten. Read more.
Specialty: pasta, handmade, whole-wheat rigatoni more or less in the style of cacio e pepe, cooked extremely al dente and tossed with cheese and a punishing handful of black pepper. Read more.
Tar & Roses, which also has a terrific, mostly Italian, wine list, may also mark the first time in our nation's history when cauliflower became more delicious than prime steak. Read more.
The basic impression is of Italian cooking translated into an odd American dialect, in which grilled anchovies are laid so beautifully on the plate that you suspect there's an art director. Read more.
