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<a href="http://newyork.seriouseats.com/2007/10/best-bread-baskets-in-new-york-and-beyone.html">The best bread basket in New York City</a>—all made in-house by Ernesto Gonzalez, himself trained by La Brea Bakery founder Nancy Silverton.
The banh mì du maison is made with three terrines, daikon, and cilantro. It's meaty, crunchy, and just fatty enough, if a bit on the small side. [<a href="http://newyork.seriouseats.com/2009/11/momofuku-ma-peche-tien-ho-is-a-peach-of-a-chef-momofuku-midtown-west-david-chang-new-review-mezzanine.html">Ma Peche review</a>]
Our <a href="http://newyork.seriouseats.com/2009/11/chocolate-chip-cookie-championship-the-midtown-edition-union-square-vegan-city-bakery-petrossian-ruby-et-violette-best-cookie-chelsea.html">favorite chocolate chip cookie</a> in Midtown.
Our favorite <a href="http://newyork.seriouseats.com/2009/11/the-dessert-files-strawberry-shortcakes-best-east-village-new-york-desserts-manhattan-nyc.html">Japanese-style strawberry shortcake</a> in the East Village.
<a href="http://newyork.seriouseats.com/2009/10/serious-eats-finds-new-yorks-best-bagel-1.html">Ed, on the merits of Bagel Hole:</a> Bagel Hole's plain bagel had just about everything I look for in a bagel. It makes a satisfying crunching sound when I bit into it; the exterior actually required the use of my teeth; it was a lovely dark brown color; it was moist and almost light on the inside, and it wasn't absurdly large. No sign of bagel elephantiasis on this puppy.