— GloboMaestro · New York Top 10 Guide · created over 1 year ago
New York's top hotel concierges recommend their favorite dishes from around the world — that can only be eaten in NYC.
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From the recognizable (marinated pork) to the exotic (grasshoppers), tacos at Toloache are authentic, creative and delicious, says Raphael Pallais, chef concierge of The Plaza.
It’s hard to find a more authentic Chinese experience than Chinatown’s oldest dim sum parlor, a favorite of Laura Cooper Brown of the Bowery Hotel.
La Masseria brings a little bit of Puglia to the heart of bustling midtown Manhattan. Raphael Pallais, chef concierge of The Plaza, recommends the homemade pasta like ravioli filled with caciotta cheese.
Michael Bordenick, concierge of The Surrey, insists you’ll be in good hands with Chef Seki — a disciple of New York’s wildly popular sushi master, Gari Masatoshi. Seated at Seki’s little sushi counter, you could easily forget you’re not actually in Japan.
Frenchman Raphael Pallais, chef concierge of The Plaza, knows his cassoulet — and the one at Jules Bistro is as good a balm as any for those of us pining for Paris.
Brick Lane doesn’t dumb it down for western tastes — if you like spice, you’ll find it here. Recommended by British native Laura Cooper Brown of the Bowery Hotel, this is the place she goes to when she needs her fix of “England’s national dish” (curry, that is).
You’ll be hard-pressed to find fish and chips this good in England. (And the Birmingham chef knows it — good luck getting him to divulge the recipe!) Michael Bordenick, concierge of The Surrey, especially loves the heritage-chic feel of this gastropub. It's way more West Village than Upper East Side, he says.
Fika may be known for its strong, smooth coffee (made from imported beans from Sweden’s oldest roaster). But Raphael Pallais, chef concierge of The Plaza, also recommends their Swedish meatballs, paired with creamy beet salad, on a dark seven-grain bun.
Michael Bordenick, concierge of The Surrey, recommends this elegant Czech gastropub (tucked inside the landmark Bohemian National Hall). Instead of belly-bomb beer hall fare, you’ll get the best of Czech haute cuisine — especially the duck confit, served alongside airy dumplings and “red cabbage essence.”
Xai Xai is a wine bar dedicated to South African wine. Pinotage is the country’s signature red, notes Raphael Pallais, chef concierge of The Plaza, who likes how it's served here in its own little decanter. OK, it may not be a dish, but you can pair a glass with any of Xai Xai’s South African tapas.
A proliferation of Thai eateries has brought questionable quality. But you know you’re in for the good stuff at Wondee Siam, according to Raphael Pallais, chef concierge of The Plaza, who not only recommends it to guests — he’s a regular customer himself. Pla Rad Prig is one of their best dishes, he says. That's whole red snapper in a spicy chili-garlic sauce.
