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T+L's Guide to New York's Best Restaurants

Travel + Leisure · Guide to New York · created over 2 years ago

T+L reveals what’s cooking at the top restaurants in New York, from a classic steakhouse to a hip West Village gastropub. Excerpted from New York's Top Restaurants, by Adam Sachs. http://tandl.me/LtS

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  • Pastrami Egg Roll at RedFarm in New York, NY

    At this New Yorkified Chinese spot, crisp-fried lamb dumplings and an egg roll made with pastrami are concocted in a white-walled urban farm setting.

  • Sea Urchin Toast at Marea in New York, NY

    Save room for some of chef Michael White’s justly fetishized pasta, but that shouldn’t stop you from ordering a few of the sea urchin toasts, topped with a melting cover of lardo.

  • Maine Lobster at ABC Kitchen in New York, NY

    The multitalented Jean-Georges Vongerichten picks up the farm-to-table locavore zeitgeist and runs with it: a whole wheat pizza with Jersey tomatoes and milky homemade mozzarella; kale salad sharpened by serrano chiles, lemon, and mint; and Maine lobster roasted in the wood oven.

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    Croque Madame at Buvette in New York, Ny

    Jody Williams’s dollhouse-scaled taste of idealized France in the West Village is a perfect respite from any day, whether you pop in for a coffee break while shopping along Bleecker Street, a solo lunch of croque madame, or a hunk of cheese and a glass of rosé at the bar.

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    Braised Rabbit with Quark Spaetzle at Wallse in New York, NY

    Just south of the chaos of the Meatpacking District, Wallsé is a small outpost of Austrian sophistication. The chef’s light hand with native dishes, such as braised rabbit with quark spaetzle and oxtail goulash surrounding bread dumplings, warms up the place.

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    Sheep's Milk Ricotta Gnudi at The Spotted Pig in New York, NY

    English chef April Bloomfield conjures the spirit of a lively London gastropub in this cozy space in the far West Village. Settle in for a full meal of pig’s ear salad, a richly satisfying sheep’s milk ricotta gnudi with brown butter, and a burger with a loyal following.

  • Rognons de veau at LA GRENOUILLE in New York, NY

    La Grenouille rocks in its own impeccable way. Put on a tie, order a plate of rognons de veau, and celebrate this New York City restaurant survivor with a round of soufflés.

  • choucroute at Prime Meats in Brooklyn, NY

    At this hipster-Germanic bistro in the borough’s Cobble Hill neighborhood, heaping plates of choucroute and sausages and creative cocktails explain the long waits and devoted followers.

  • House-cured Salumi at il buco alimentari & vineria in New York, NY

    In the front: a café, a bakery, and a provisions shop for house-cured salumi or casual lingering. At the back, a dining area with a perfect little menu of Italian classics.

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    fried chicken at The Dutch in New York, NY

    Andrew Carmellini hits all the right notes at his American bistro: oysters, fried chicken, a towering sandwich of fried soft-shell crab and kaffir-curry sauce.

  • fish tacos at Red Rooster in New York, NY

    Swedish chef Marcus Samuelsson’s town house in Harlem serves a mix of multi-culti comfort food (fried “yardbird,” cured meats with lingonberry jam, and fish tacos).

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    Black and White Cookie at Eleven Madison Park Restaurant in New York, NY

    Certainly this is the only kitchen within the top 10 of the World’s 50 Best Restaurants that would start and finish a meal with a riff on that lowly New York coffee-shop staple: the black-and-white cookie.

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    Ribeye Steak at Peter Luger Steakhouse in Brooklyn, NY

    This is the classic, the unrefined original from which all steakhouses descend. Think of a dinner here as participation in a timeless urban experience.

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    Kimchi Apple Salad at Momofuku Ssam Bar in New York, NY

    Ssäm Bar best exemplifies Dave Chang’s deliciousness-without-borders style of menu eclecticism: kimchi salad with apples, bacon, and maple labneh; a whole pork butt to be shared with friends.

  • Dry-Aged Beef Cuts with Caramelized Onions at Minetta Tavern in New York, NY

    Keith McNally of Balthazar and Pastis fame preserves the memory of the space (a 1930s saloon) while making the food—well-aged steaks and muscular French fare—better than it ever was.

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    Neopolitan Pizza at Keste' Pizza & Vino in New York, NY

    The Great Neapolitan Pizza Invasion of the 2000s shows no sign of slowing, and this West Village stalwart is our pick for your crash course in the authentic Naples style.

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    Poutine at Mile End Delicatessen in Brooklyn, NY

    Skip the imported bagels and focus on the main event: smoked meat piled high in sandwiches or nestled among the cheese curds in a plate of poutine.

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    Cheese Fries at Shake Shack in New York, NY

    Chef Danny Meyer turned a concession stand in Madison Square Park into an unexpectedly successful chain of burger joints where fanatics put up with long lines for quality hamburgers, frozen custard, and cheese fries.

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    Pizza at Roberta's in Brooklyn, NY

    Board the F train and get in line for great pizzas and other rustic fare from the wood oven, or call ahead to reserve a spot for Carlo Mirarchi’s multicourse adventure.

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    Arroz A La Plancha at Tertulia in New York, NY

    The best Spanish restaurant in town is run by a guy from Vermont named Seamus Mullen. Try his exuberant interpretations of Spanish classics: head-on langustinos and arroz a la plancha with Iberico ham and snails.