The dogs are sliced vertically for easier topping. The Oroshi (brat w/ soy sauce, daikon, and grated radish) is a must on any occasion. Read more.
Don't miss out the rice pudding. Basmati rice is combined with a vanilla-bean-rich base and flecked with lime and slivered apricots: Read more.
Here, gooey pimento cheese gives a Southern twang to the Minneapolis-style Juicy Lucy—a burger variant cooked with cheese inside the patty rather than on top. It's a burger worth fantasizing about. Read more.
You can build your own burger here, but we suggest the monstrous "Wake & Bake," sporting two eggs, bacon, and jack. Read more.
A curvaceous, white brick interio sets the mood for the seriously shareable Mariscos (like mezcal-cured ocean trout w/ roe & cream cheese) at EC. Read more.
Chef Amanda Cohen was the first vegetarian chef on Iron Chef America & has one of the most energy efficient kitchens in NYC, w/ an induction stove & self-filtering fryer. Read more.
On June 15, $42 scores spiced blue crabs, sides like buttery taters, beans, corn, & seasonal fruit cobbler. Beer isn’t included but towels are, so grab one & get in there before tickets sell out. Read more.
Try the sherry cobbler. Bar mgr Dan Greenbaum adds raspberries muddled w/ a wedge of lemon & a splash of simple syrup to Lustau Dry Amontillado sherry. It’s one of our #100best dishes & drinks of 2011 Read more.
Fine 1.4: High end sushi. Make sure you sit at the sushi counter & order omakase style. For a slightly cheaper option, I always liked Ushiwakamaru (on Houston/6th) - sit in front of Chef Hideo. Read more.
Proletariat is a much-deserved look into no-holds-barred beer geekdom, blissfully free of TVs, generic pub grub & high-fiving mooks. It holds only 12 stools & its menus have been replaced w/ a QR code Read more.
This pasta lover's dream won the 2013 Best New Italian Spot award. From an open kitchen, Chef Toscano dispatches blackened tentacles of meaty octopus and gorgeous pastas woven around cockscombs. Read more.