Restaurants in Manhattan

Crif Dogs

Cuisine: American | Featured in Best Of

There’s plenty of places (and corners)  to grab a hot dog in New York, but none rival this funky hot dog stand on Saint Marks Place.  Two childhood best friends started this place back in 2001 after going on a two-year tasting tour to sample some of the best hot dogs on the East Coast.  The resulting menu features dogs, like the Philly Tubesteak (a lot like a Philly Cheesesteak) and the Garden State (wrapped in ham and covered with chopped pepperoncini, American cheese, and mustard), but our favorite is Crif’s Bacon-Wrapped Hot Dog.  Get one Bacon-Wrapped Dog “Spicy Red Neck-style” with chili, cole slaw, and jalapeños or breakfast-style with melted cheese and a fried egg on top.  Or you can keep it simple and get it with lettuce and tomato for a one-of-a-kind take on the BLT.  No matter which...

Q&A with Crave Fishbar’s Todd Mitgang

Cuisine: Seafood | Featured in Chef Q&A, Chef Q&A Recipes

Not many chefs get the opportunity to be a Chef De Cuisine at just 22 years old.  Todd Mitgang managed to graduate from the French Culinary Institute and land himself in the modern Thai kitchen at Kittichai, inside the stylish, Thompson Hotel.  Mitgang has seen it all over his ten year career.  His breakout success, Crave Ceviche Bar, was destroyed by a freak crane accident in 2008, forcing him to close his restaurant and start virtually from scratch. His next move was an unexpected one, turning up at Cascabel Taqueria where he tried his hand at casual Mexican cooking, then out east in Montauk at South Edison.  But after three years, Mitgang has finally revived the Crave brand with Crave Fishbar as inspired by flavors from all over the globe as ever.   He’s bringing back old classics and taking risks...

Market Table

Cuisine: Mediterranean | Featured in Best Of

Market Table fits right in with the vibe of the West Village: It’s airy, comfortable, and chic. But the menu finds its inspiration from chef Mikey Price’s childhood on his family farm. With a love of creating simple dishes, he focuses on infusing as much flavor into each plate as possible. We love what he’s done with one of his seemingly straightforward sides, the Charred Corn Off the Cob. Chef Price first cuts the kernels off the cob before grilling them. That way each nub gets equal access to the heat and an equal share of the chili powder, Parmesan cheese, and freshly squeezed lime juice mixture that he tosses on top. The Parmesan doesn’t mask the corn, allowing the focal point of this seasonal dish to be the pile of blackened sweet...

Sushi Samba 7

Cuisine: Japanese | Featured in Best Of

It’s not every day you find a restaurant that successfully fuses Japanese, Brazilian, and Peruvian cuisines, but at Sushi Samba, that’s exactly what you’ll get. The resulting menu is full of unexpected and rewarding dishes that somehow work. For summer, we’re obsessed with their Sweet Corn Kakiage this summer. They mix corn kernels in with the tempura batter and then toss small spoonfuls into the deep fryer, resulting in sweet, crunchy corn fritters. They finish the dish off with a little touch of shichimi, black truffle sauce, and lime zest. It’s one of the most original ways we’ve seen corn used around the city, making this a must try dish for...

New York’s Best Summer Desserts

Cuisine: | Featured in Best Of, Summer

Where dessert is concerned, summer might just be our favorite time of year thanks to ingredients, like fresh strawberries, refreshing mint, and tart blueberries. There’s an abundance of stone fruits and berries that are just hitting their peak at this time of year, which means lots of sweet and juicy desserts.

Jimmy’s No. 43

Cuisine: | Featured in Best Of

It’s not easy to find a bar with a seasonal menu, never mind a bar in a basement.  But leave it to Jimmy’s No 43 shows New York City just how good bar food can be. Since it’s always changing, you can’t be sure but you’ll find, but the latest menu features dishes, like a Market Salad with arugula, fennel, carrots and a lemon vinaigrette.  There’s shishito peppers with lemon and sea salt, BBQ beef tacos served with marinated feta and even a cheese plate.  They’ve got 12 beers on tap right now, including Young’s Double Chocolate Stout (which is made with real dark chocolate).  If you’re looking to celebrate, go for a bottle of the 3 Fonteinen Schaerbeekse Kriek.  It’s the closest thing you can get to traditional, cherry flavored, Belgian Kriek (we’ve tried the real thing in Belgium, and...

The Ginger Man

Cuisine: | Featured in Best Of

If the vintage Guinness posters on the walls have you convinced you’re at just another pub, you’ll need to reconsider.  This place is anything but generic, from the ridiculous number of beers on tap (we’re talking around 70), to the lounge area, which is nice enough for any after work relaxing you’re looking to do.  We say stay for dinner, especially for the German sausage platter, which is excellent and comes with plenty of beer suggestions.  The Ginger Man Club sandwich (which is another personal favorite) comes with a chicken breast, provolone, fresh avocado, tomato, and a chipotle aioli all layered on ciabatta.  If you don’t have time to make a night of it, check out their beer-to-go menu (yes, really), which includes traditional German growlers and create-your-own six...

Ear Inn

Cuisine: | Featured in Best Of

The Ear Inn, aka the Green Door is famous for being one of the oldest (if not the oldest) bar in the city.  Located in the James Brown House of 1817, a registered New York City landmark and U.S. historic building, this place is just about as old as they get, so it’s worth a visit for the history alone.  Local musicians consider it an honor to take the stage at the Ear Inn every Sunday, Monday, and Wednesday while regulars and newcomers enjoy simple, but always delicious bar food like the roasted turkey club and cowboy chili (traditionally served with cheese, sour cream, and onion).  An average selection of about ten beers is available on tap, while a few others are available bottled.  There’s nothing super special about the beer or food here, but the atmosphere and history keep the...

Blind Tiger Ale House

Cuisine: | Featured in Best Of

Take one look at the beer list scribbled on the chalkboard here and you’ll realize this isn’t the kind of place to order a Bud Light.  Blind Tiger Ale House focuses on microbrews, including a large selection of New York’s own beers on tap. We love the silky texture of the oatmeal stout Sixpoint Otis (made in Brooklyn), but there’s plenty of great finds on the menu here. Beers like the Empire White Aphro and the Sierra Nevada Southern Hemisphere are what make this ale house so unique, so we recommend you step out of your comfort zone and sample the spectrum.  The adventurous attitude shouldn’t stop with beer.  We can’t think of a better pairing than tall beer and beer braised chicken and chorizo tacos. If that’s not your guy, there’s an Asian salmon burger with kimchi or ...

Molly’s Shebeen

Cuisine: | Featured in Uncategorized

Dishspotting – Crave’s Razor Clams

Cuisine: Seafood | Featured in Dish Spotting

What took so long? That’s what I asked when I stepped foot into the revival of Crave Fishbar. If you’ll recall (or maybe it was so long ago you’ve forgotten already), Crave opened in midtown east in the summer of 2008.

Blue Ribbon Izakaya – The Sexy Date

Cuisine: Japanese | Featured in Best Of

Tucked inside the Thompson Hotel on the Lower East Side, Blue Ribbon Izakaya is the newest addition to the Blue Ribbon empire. If you’ve never had the pleasure of dining in an izakaya — that’s Japanese for a pub — this is the perfect place to start. The room itself is sexy and sleek with a mix of communal tables, private tables and a long sushi bar at the center of it all. The menu is humongous, so there’s something for everyone to discover, and in true izakaya fashion, most dishes are small plates, best for sharing with your date. We strongly recommend you venture out of your comfort zone and try delectable nibbles, like Yellowtail Tartare, capped off with a quail egg, and a seasonal Crab Dish with Ponzu Butter. If your date is a fried rice fanatic,...

Pylos – The Destination Date

Cuisine: Greek | Featured in Best Of

Dating can be a bit monotonous if you don’t know what you’re doing. Add some spontaneity and fun to the mix with a destination date. No, we’re not suggesting you scour the internet for cheap flights and hotels with an ocean view room (although that’s not a bad idea). Instead, travel to Greece for the night with a meal at Pylos in the East Village. We love the romantic setting, a white-washed dining room with cozy throw pillows and over 1,000 clay pots dangling from the ceiling above. Pylos serves classic Greek food with a modern edge, like a vegetarian moussaka made with artichoke hearts or grilled haloumi with grappa and grapes. Consulting chef Diane Kochilas is the leading expert on Greek cuisine in America and the menu she’s collaborated on here reflects her love of the flavors and...

Gramercy Tavern – The Classic Date

Cuisine: American | Featured in Best Of

When in doubt, stick to the classics. They’re reliable and comfortable, which will help keep calm your pre-date nerves. One of our favorite go-to’s year after year is Gramercy Tavern. No one knows how to charm their guests more than restaurateur Danny Meyer. The impeccable service and cozy dining room never fail to set the mood for a special evening. Tell your date that chef Michael Anthony just won the James Beard Award for “Best Chef in New York City” and they’ll immediately be impressed. Then let his food speak for itself. Start out with the beef carpaccio with anchovy aioli. Or, if you’re looking for something a little lighter, order the Summer Vegetable Soup with Fennel Pesto and Mussels (they’re natural aphrodisiacs…). Then, settle into the Flounder with Sugar Snap Peas and Cucumber Gazpacho, or the Duck Breast...

The Best Frozen Cocktails in New York

Cuisine: | Featured in Best Of

What better way to escape the heat than with a frozen cocktail? Thankfully, the great bartenders of New York have found a way to elevate the standard, icy and oft saccharine sweet drinks to a new level. Gone are the days of simple mojitos, margaritas, and daiquiris. Instead, there’s a plethora of inventive libations, like…

New York’s Best Ice Cream Sandwiches

Cuisine: | Featured in Best Of, Summer

New Yorkers have always been serious about their sandwiches. We’ve got everything from Katz’s legendary pastrami on rye to Sara Jenkin’s porchetta on a ciabatta roll. Recently, we’ve become just as serious about our ice cream sandwiches.

Brother Jimmy’s BBQ

Cuisine: Barbecue | Featured in Best Of

Brother Jimmy’s has been keeping the convivial spirit of barbecue alive for over twenty years with authentic North Carolina grub and an atmosphere that keeps the nightlife spirit going strong all night long.  Whether it’s the prime sports viewing, casual vibe, or the hush puppies, Brother Jimmy’s seems to have no problem drawing people in and we’re pretty sure their Carolina-bent BBQ menu has something to do with it.  ”Put some south in yo mouth” is the unofficial motto at all of the Brother Jimmy’s locations, and we say, why not?  Take the starters for example.  Southern staples include popcorn shrimp, fried green tomatoes, rib tips and peel and eat shrimp.  Still hungry?  There’s lots of BBQ to choose from — dry rub ribs, pulled chicken, or sliced brisket – and all of it’s smoked over Hickory wood for anywhere between five and 12...

Wildwood BBQ

Cuisine: Barbecue | Featured in Best Of

Reminiscent of real deal American smoke shacks, Wildwood BBQ is a reliably lively spot to take part in Carolina-style pulled pork, Kansas City baby back ribs and Texas-Smoked brisket.  The space is outfitted with two smokers, wood beams, sawdust, bourbon and beer.  While it’s not the best barbecue around, it’s got the whole package from vibe to sports and plenty of beers on tap.  The menu choices are endless, but an easy favorite is “The Three Little Pigs,” which includes spare ribs, pulled pork, double-cut bacon, and two sides. While you won’t need them, extra helpings of the housemade pickled jalapenos and Sweet Potato Tots with mustard-molasses sauce are still an essential part of the dining experience here.  An all-American classic, the Texas-Smoked brisket at Wildwood BBQ consistently delivers as...

Virgil’s

Cuisine: Barbecue | Featured in Best Of

Sure, the Times Square location of this popular BBQ spot might make you a little worried. (It certainly warrants pause.)   But, if you can fight your way past the tourists, you’ll be pleasantly surprised.  A lot of barbecue in these parts can taste like it’s slathered in sauce and thrown on the grill. Not here.  This is deeply smoky barbecue, just like the kind you’d find proudly served down south.  And Virgil’s is owned by Artie Cutler, founder of Carmine’s (you know, that Italian place in Times Square that gives you those monstrous portions fit for kings), so you know you won’t be leaving hungry.  The beef brisket is by far the shining star on the menu. Be sure to order it with a side of coleslaw (the traditional pairing for brisket) and some collard greens with ham...

Rack and Soul

Cuisine: Barbecue | Featured in Best Of

Did you know New York boasts a world champion BBQ Pitmaster of its own?  Pitmaster John Wheeler and his partner and co-chef, Charles Gabriel, have brought their own brand of BBQ to the Upper West Side.  At Rack & Soul, they specialize in ribs and chicken, neither of which disappoint. Each plate of barbecue is artfully smoked for hours over apple wood and charcoal.  Plates piled high with BBQ chicken wings, half-chicken, beef short ribs, pulled pork, baby back ribs, and oxtails dominate the tables, along with a host of sides. But it’s not all about the barbecue at this Upper West Side BBQ joint, there’s also fried catfish, fried chicken and oyster...