what are your favorite dishes at nyc restaurant's?
i was just curious what everyone's favorite dishes (not meals) were at nyc's restaurant's? i'll start it off...
i love the gnoccheti with wild boar ragu at assenzio on 4th b/t a&b. it may be one of my most favorite dishes in manhattan. the gnocceti is perfectly cooked and the ragu has a great earthy flavor with carrots and potatoes.
i also love one of the dessert's at suba: they are little sugared donuts with warm milk chocolate in the middle. i don't remember the name, but wow are the incredible!
anyone else care to share?
I love the Gnudi at The Spotted Pig and the Orange Sour Cream Donuts w/Mexican hot chocolate at Good.
i love pork dishes at Lupa.
also love pork chops at lanan.
omg, i didnt know i was such a pork lover.
Avocado toast at Cafe Gitane
Grilled Corn at Cafe Habana
The Lobster Roll at Mermaid Inn
The Spotted Pig Burger and Gnudi
The meatballs at 'Inoteca
Steak Frites at Pastis
The list can go on...
veal/sweatbread wrapped in cabbage dish at Hearth....now I'm craving it again.
giant tempura prawns at Honmura An
steak burritos at rocking horse
The roasted organic chicken at Gramercy Tavern (or anything I've ever tasted there)
The Alaskan Black Cod, marinated overnight in honey and vinegar and roasted in a blistering oven, at BLT Fish
The burnt ends of brisket at R.U.B.
Tandoori venison at Tamarind
The frîtes and boudin noir at Les Halles
The crab cake at Four Seasons
The seafood sausage at Chanterelle
The garlic bread/gorgonzola fondue at Michael Jordan's
Turbot with comté crust in champagne sauce at Le Perigord
Sturgeon with caviar beurre blanc at Petrossian
Cubano at Cafecito on Avenue C
Banh Mi at the Broome Street purveyor
The Shack Burger at Shake Shack (I'm counting the days till March 15)
The New York Special (prosciutto, provolone, mortadella, salami, roasted pepper, mushrooms) at the Italian Food Center on Grand Street
AND GONE BUT NOT FORGOTTEN
The Cubano at Spanish-American Food on E. 13th St.
Stuffed jalapeños at The Alamo
Alsatian "pizza" at Lutèce (under Soltner)
Fresh fettucine with sautéed cod cheeks, tomato confit, and asparagus tips, wound through with sevruga caviar at La Fourchette (Marc Murphy)
Beignets filled with bittersweet chocolate at Tam-Tam
Boned lamb rack wrapped in a lamb's caul, slathered with ratatouille, then wrapped tightly with bok choy at Tatou (Neal Myers)
I, too, could go on . . . .