Best Of Archives - Page 28 of 40 - Restaurant Girl: Best Food Blog & Restaurant Guide

Balthazar

Posted on Sep 21, 2012 in Best Of

Balthazar is one of New York’s great French restaurants. People come here for the scene and to eat classic French dishes, like Steak Au Poivre, French Onion Soup, and Apple Tarte Tatin. So where else would you go for a classic French-style Steak Tartare than to Keith McNally’s Paris bistro-inspired masterpiece?

The Roebling Tea Room

Posted on Sep 21, 2012 in Best Of

The Roebling Tea Room is not a quiet tearoom as its name might suggest. In fact, it’s not a tearoom at all. It’s a bustling restaurant with high quality comfort food. They’ve got everything from Beef Brisket to Macaroni and Cheese and Cheeseburgers. And then, there’s the Steak Tartare, made with lean top round meat, capers, chives, and leafy greens. It’s different, taking just enough creative license to enhance the already delicious dish.

Do or Dine

Posted on Sep 21, 2012 in Best Of

The guys over at Do or Dine don’t do normal. That’s just not their thing. But while the vibe here is playful, the guys at Do or Dine don’t mess around in the kitchen…especially when it comes to their steak tartare.

Morimoto

Posted on Sep 21, 2012 in Best Of

There’s tuna tartare and then there’s Morimoto’s version. Considering his love for luxury ingredients, we should’ve expected something decadent, but this Toro Tuna Tartare takes the cake. It’s extravagant, expensive, and worth every penny.

Ilili

Posted on Sep 21, 2012 in Best Of

Despite the fact that New York is a melting pot of cuisines, good Lebanese is not as easy to come by as you might think. Ilili breaks the mold by combining traditional Lebanese flavors with more modern Mediterranean ones. One of our favorite finds at Ilili is the kibbe naye beirutieh, the steak tartare.

Falling in Love With Carrots

Posted on Sep 20, 2012 in Best Of, Fall Foods

This time of year, when the last summer vegetables are just hanging on (like peaches!), carrots are thriving. When people think of carrots, they usually think orange, but there’s all sorts of colors, like white, red, or purple. Come fall, baby carrots with names like Thumbelina and Little Finger, and Nantes carrots, dubbed “Nelson.” While red and orange carrots taste the same, purple and white carrots are far sweeter, and great to eat raw. As a general rule, you can assume the darker the color of the carrot is, the sweeter it is. If you’re looking for a little color on the plate, an assortment of colored carrots gives the plate a kick of beautiful autumn color. When picking carrots, make sure that they’re firm, and don’t be fooled by size. Bigger isn’t always better – smaller carrots...

Chef Joe Doe

Posted on Sep 18, 2012 in Best Of

Chef Joe Dobias and mixologist Jill Schulster have put together what they’ve dubbed as an “aggressive American” menu at their East Village restaurant. Not only does that phrase capture the essence of their bold dishes, like the Fried Chicken Feet and the Pork and Beans with Duck Eggs and Bacon Dough, it also explains Chef Joe Doe’s list of Prepared Beers. The 10-item beer cocktail list features primarily American brews spiked with hand-made spirits seasonal juices, salts, and unusual ingredients like frozen marshmallows and peanut dust.

The Woodland

Posted on Sep 18, 2012 in Best Of

From the crew behind the recently shuttered Vandaag, Woodland has proven to be a welcome addition to Park Slope’s restaurant scene. The menu is spotted with adventurous dishes like Pig’s Head Croquets, Housemade Bratwurst, and Venison Tartare, while the drink menu is relatively tame with reds, whites, ciders, and beers on tap. But there’s one cocktail, the “Brooklyn Shandy,” that’s exciting and stands up to the hearty menu offerings.

The Tippler

Posted on Sep 18, 2012 in Best Of

This bar sits discreetly under Chelsea Market in a reclaimed, century-old basement. The resulting ambiance is elegant with an old-timey vibe, buzzing with the young and hip Meatpacking crowd. The Tippler’s food offerings are basic, with small plates, pickles, and sandwiches, but the extensive cocktail list is reason enough to venture there. It’s edgy and witty, referring to shots as Fast & Furious, mixing chocolate vodka with the juice of a blood orange in the “Weeping Gypsy,” and featuring some frozen slushies. Their “Gin and Chronic” is an innovative take on the classic gin highball. The drink’s ingredients – gin, hops, spiced lime, and tonic – belie how elaborate it is. Garnished with a dried conical hop and a wedge of lime, this drink is complex, full of notes of spices and citrus.

One Stop Beer Shop

Posted on Sep 18, 2012 in Best Of

Brooklyn’s One Stop Beer Shop has an impressive beer menu with options like cream ales, porters, and gluten-free brews. But this is not one of those beer bars that just offers beer. Given the fact that it’s called the One Stop Beer Shop, inclusion is key, and they embrace beer cocktails whole-heartedly with the eleven beer cocktails on their menu.

Death and Company

Posted on Sep 18, 2012 in Best Of

Death and Company is one of the city’s cult cocktail spots, one of the drinking establishments that helped bring back the world of speakeasies and old school cocktailing. The bar is notorious for its supply of bitters, infused spirits, and sweet syrups. The drink menu is expansive, you might even say it’s encyclopedic, featuring everything from punch to Juleps and tequila-based drinks. They even have a selection of intricate beer cocktails, lovingly referred to as “Noble Hops.”

The Breslin Bar & Dining Room

Posted on Sep 18, 2012 in Best Of

This ultra hip bar, tucked into the equally hip Ace Hotel, offers a cool ambience and a drool-worthy menu from the creative mind of April Bloomfield. Pair some of her inventive bar snacks, including the Boiled Peanuts Fried in Pork Fat or the Sea Salt and Pepper Crisps, with one of the Breslin’s outstanding beer cocktails.