Those who find themselves in a ridiculous position that everyone admits to eat for a living, learn, after some time, that most food tends to be very good. Among the hundreds of restaurants that I ate over the past twelve months, the vast majority of them have been very enjoyable, and part of it was enjoyable to the point of forgetting, and less than twelve of them were classified as already bad. But only a small group was wonderful in a revealing way, as it made moments of exceptional sensory surprise or absolute experimental pleasure. Not all dishes in this list come from restaurants that I had the opportunity to review, although they all come from new places, and not all restaurants that may be in the list of the best restaurants for this year, were already present. But this is the beauty of thinking about dishes for a year, and not in meals: there is a certain amount of clarity in a plate of food that is simply eaten as a food dish, separate from corrugated factors by hand such as atmosphere, mood or service. What is good for eating has the freedom to be well directly. The dishes here range from special occasions (high -end pasta stuffed with geese liver) to daily dishes (fast sandwich you have six times lunch in recent months). Happiness – at least of the taste type – comes in all forms, at all prices.
Grilled cheese in Cocina Consuelo
Almost everything in the menu at Hamilton Heights is a somewhat discovery. (I considered myself skeptical of the bone marrow, however, the copy covered with Peria prepared by the chef Kareena Garcia made me believe it). But there is special ingenuity in grilled cheese in the breakfast and lunch menu in the restaurant. It consists of fresh golden croissants, divided into two halves, covered with sharp cheddar cheese and stained with hot, smoked and crunchy Masha, then roasted in something crunchy, rubber, butter, delicious and very delicious. It is a bold and wonderful addition to the cannot be missed in the city. Full review »
The legs of the frogs are launched at Le Veu d’or
Among all the old French classics saved by the movie Leeu D’Or D’Or, which is wonderfully invented from the non -modern fatigue, the frogs leg should be the most exciting. They reach a very hot butter bath, with sharp garlic scents and fresh parsley. The era of lemon juice on the side of the table turns the whole matter into a vibrant and exciting party. It is better to eat legs, which are elegantly leaning in enamel brokenness, with your own hands, and bone bone like luxurious chicken wings. Use the excellent restaurant bread to absorb all butter and flavors. Full review »
Jambon-Beurre at Mado Café
I felt a state of chaos earlier this year because of the news that Oxalis Restaurant, Chef Niko Russell, who won the Michelin star, was located on the edge of Brucebelt Heights and Crown Heights, was closed, and then was removed from it because of the promise to replace it. Also from Russell: Mado Café, which is an open place throughout the day with dinner service while sitting and a quieter daytime atmosphere. Eds and his team are great in creating an atmosphere of easy sophistication (Place des Fêtes Restaurant, Clinton Hill Restaurant, is simply Paradise), and a delicious, intelligent and delicious Mado Cafe Din Jambon Buri sandwich. Jambon-Beurre It is one of the classic French dishes with a deceptive simplicity; Its success depends entirely on the superiority of its components. The MADO’s Café features soft and chopped pork into thin slices, salt butter and fresh French bread (which is prepared daily in the laurel bakery bakery in Brooklyn Heights, which is part of the same restaurant’s family) and is ideal in both fragility and chewing. To this holy Trinity of the elements, Cafe Mado adds slices of the intense, sharp, sparkling, sparkling, hot. It is an ideal note.
A duck duck in Tortillini in the Carmelini cafe
The smart name of this dish is a reference to the triple blow to the water birds in which it was made: the duck farce That fills the pillow pad envelopes, the rich juice that shines them, and the delicious foam that is above. The foam, my dear, has returned, whether we liked it or not, although here it is already serving a purpose, as it mitigates what could have been the overwhelming richness of the Brande and the liver of the geese. It is also a nice small metaphor: The Carmelini Café is a temple of the bone of European food taste, with a specially designed service and luxurious silver tool In her uproar joke. Full review »
Khao Khai Ra Bert in Sukh
This elegant Fort Grene is the designer to look like the interior of an old train car, among the latest in a series of wonderful Thai restaurants that has reshaped the city’s understanding of Southeast Asian food. I didn’t have a single, not sexy dish here, but the dish I love most is a new dish Khao Khai Ra BertOne of the famous street foods in Surat Thani, the birthplace of Kyatisak Umamathiti, the co -owner of Sukh Company, in southern Thailand. A polished fried omelet Khoa Cling Style (in dry curry with harsh notes of lemon and lemon and lemon). The result is a carnival of flavor and texture – the soft air of the egg, the dry, dry meat scraps, the burning flame of hot pepper heat, and the welcome relief of the crunchy cucumber slices that come side by side. My first experience with this dish was in the restaurant, and I returned to it several times, but I will not pretend that I did not rejoice when I realized that I live within the delivery scope of the Swakh. On days when I can’t bear the departure of the house for another meal in the restaurant, this is one of my most reliable and happier requests.
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Bajna Kuda in Borgo
I have not yet faced a copy of the biamonte sauce that I have not fully enjoyed – who among us does not like the warm mild dipped from garlic, anchovy and olive oil designated to dip the raw seasonal vegetables? The version in the new Borgo Restaurant in Manhattan in Andrew Tarlo has turned the intelligence of radish and turnip into two halves in their own containers: Each face is carved with a small opening in which doses are perfectly divided into the sauce. When you press one, it seems that the delicious oil pool explodes in your mouth, rich and entire body (perhaps the effect of the open flame oven in the kitchen) only a little smoked. The dish is fun to look at, and is fun for consumption. Full review »
Dandelion autumn salad in Crane Club
The sprawling and luxurious western Chelsea area, which was previously known as the Coro, and before that, Del Postu, again – again – this time, under the auspices of the Tau Group night club, which turned it into a meat restaurant. It is also reassured, and strange, that Chef Milissa Rodriguez, who was the last executive chef in Del Postu and then turned the Coro family of the same kitchen, is still at the top of the work. This means that regardless of your feeling of huge meat slices restaurants, Crane Club offers some fun elements to continue with the kitchens that preceded it. The most prominent of which is the earthy vinegar sauce, graceful, filled with a gyard and similar to the version in Del Posto, which was sprayed over the bitter vegetables. In Crane Club, the sauce covers a multi -colored pile of wild dandelion that appears to be given a Middle Eastern touch with many large green parsley leaves and pieces of fried vegetables with tambora that have a delicious, organized and ranging taste at the same time. Who cut the beta in Fabrication. Plant, luxurious and strange salad, which is a bright point in a well lit room.
Classic Burger Burq
I don’t think I can improve a lot of my original description of this excellent and compressed burger from the scout boy: “It is a hamburger you trust, and they will feel satisfied when you take your daughter to a concert.” Hamberger America is the first official restaurant from George Mots obsessed with burgers, after his long period of work in pop -up windows and major lessons. It combines a crunchy edges of a fresh chopped beef with melted cheese and a few spoilers, as well as a little onion and a whip of yellow mustard. As I reviewed the restaurant, nearly a year ago, I enjoyed Classic Smash more than several times, and I am still completely loyal to her simple and long -standing perfection. Full review »
