Restaurants in New York City

Pies ‘N’ Thighs Concord Grape Pie

Cuisine: Barbecue | Featured in Best Of, Dessert

Pies n Thighs’ fried chicken is so good you might forget that they are also all about pies. You can purchase the Apple, Banana Cream, Key Lime, Choco Peanut Butter Crunch, Sour Cherry, and Smores Pies whole or by the slice.

First Prize Pies’ Apple Cider Cream Pie

Cuisine: Bakery | Featured in Best Of, Dessert

Ever since Allison Kave won the 1st Annual Brooklyn Pie-Off back in 2009, her pies have been getting tons of attention from New Yorkers. It’s not just the quality of the pies that makes us love this place, but the innovative offerings on their menu.  Kave dreams up everything from Greek Honey pie, with a consistency somewhere between custard and cheesecake, to Mexican Chocolate Cream pie dusted with a kick of cayenne and chile, and Apple Brandy.   Even her apple pies are different, like Apple Brandy or Apple Cheddar.  Still, there’s something about her Sweet Potato Pie that soothes our comfort food cravings like nothing else.  It’s the combination of luscious sweet potato, maple syrup, molasses and rum.    Though they don’t have a shop yet, you can pick up orders from Roni-Sue’s Chocolates on the Lower East...

Momofuku Milk Bar’s Crack Pie

Cuisine: Bakery | Featured in Best Of, Dessert

Momofuku Milk Bar Pastry Chef Christina Tosi’s Crack Pie is the ultimate holy grail of pies. Many have tried to replicate this pie (especially now that Milk Bar has a cookbook out) to no avail. Why is it called the Crack Pie? Well, it’s so good that it’s the only fitting description is that it’s “as good as crack.”

Hill Country Chicken’s Maker’s Mark Bourbon Pecan Pie

Cuisine: Barbecue | Featured in Best Of, Dessert

Made with fresh pecans, brown sugar and Maker’s Mark whiskey, this pie adds something sweet (with a boozy kick) to enjoy with their amazing fried chicken and biscuits.

Westville’s Pumpkin Pie A la Mode

Cuisine: American | Featured in Best Of, Dessert

Since Apple Pie is the pie to which all others are compared, it’s difficult to say which version is the absolute best. We’re always looking for that one slice of apple pie where the apples aren’t too limp or too crisp. We’ve found what may be the perfect, simple apple pie at Westville.

Bubby’s Sour Cherry Pie

Cuisine: Bakery | Featured in Best Of, Dessert

Stuffed to the brim with four pounds of sour Michigan cherries and flavored with a hint of almond and lemon, just thinking about a slice of this could bring a smile to anyone’s face, but particularly to those cherry pie connoisseurs.

The Doughnut Plant

Cuisine: Bakery | Featured in Best Of

As if Crème Brulée and doughnuts were not extravagant enough on their own, The Doughnut Plant has fused the two in one of their most popular creations: the Crème Brulée Doughnut.

Chikalicious Dessert Club

Cuisine: | Featured in Uncategorized

Jean Georges

Cuisine: | Featured in Uncategorized

Le Comptoir

Cuisine: French | Featured in Best Of

Le Comptoir’s brunchy riff on Crème Brulée, the French Toast Brulée comes in an oblong soufflé dish and looks like a mass of bread and sugar at first (which, by the way, is perfectly acceptable on its own).

Café Cluny

Cuisine: American | Featured in Best Of

There is nothing elaborate about a half a grapefruit for breakfast, but the one at  Cafe Cluny comes with a marvelously crunchy and caramelized seal, taking your average breakfast to new places.  We think that’s a perfect way to jump start your morning.  The bruleed raw sugar coating on top mingles with the grapefruit’s tart juices for an agreeable blend of sweet and tart.  Order a cappuccino and a freshly baked croissant to accompany it and linger ’til...

Perbacco

Cuisine: Italian | Featured in Best Of

At Perbacco, Chef Simone Bonelli blends her love of traditional Italian cuisine and modern innovation. For an appetizer, try the Crème Brulée di Parmigiano Reggio, a delightful dish where 18-month aged Parmesean cheese is used as the base.

Norma’s at The Parker Meridien

Cuisine: American | Featured in Best Of

Nutritionists have long advocated a low-fat, protein-rich breakfast, but a morning diet of Greek yogurt and steel-cut oats can get old fast. Thankfully, the chefs at The Parker Meridien’s Norma’s have crafted a fresh take on the latter, incorporating the brulée technique into their oatmeal.

Char. No. 4’s Half-Hog Wednesdays

Cuisine: Barbecue | Featured in Eating Events, Restaurant

When is a bar not just a bar? Char No. 4 makes a compelling case. This whiskey bar and restaurant won us over a few years ago with terrific Southern comfort cooking and a collection of nearly 200 whiskeys. (You can read our 2008 review here!) The chef, Matt Greco, got his feet wet at Cafe Gray and A Voce before settling into this Carroll Gardens kitchen to share his Southern food roots.

Q & A with Il Buco Alimentari’s Chef Justin Smillie

Cuisine: Italian | Featured in Chef Q&A

It’s been quite a year for chef Justin Smillie, whose cooking at Il Buco Alimentari E Vineria has garnered plenty of attention and packed tables night after night. This NoHo market-cum-restaurant-cum-wine-bar manages to be everything to everyone. From the crusty, Italian breads baked in house, to the salumi dried and aged in the basement, and pastas, made impeccably fresh daily.

Roberta’s

Cuisine: Pizzas | Featured in Best Of

In a city that’s known for its pizza, the ​Roberta’s ​guys are doing their best to stand out. From their intense video trailers for their special events to their aggressively informal approach to cooking and food, this place screams Brooklyn and is anything but a stuffy restaurant. They’re known for their creatively named pies and unique ingredient pairings.

Wong

Cuisine: Asian Fusion | Featured in Best Of

Ever have duck for dessert? Yeah, we hadn’t either until we discovered Wong and their truly original Roasted Duck Ice Cream. It may seem like an odd combination at first – savory duck meat and creamy ice cream – but it’s actually an ingenious creation meant to evoke the idea of Peking Duck.

Momofuku Ssäm Bar

Cuisine: Asian Fusion | Featured in Best Of

David Chang has won over the hearts of many with his epic large format feasts, from the Fried Chicken Dinner at Noodle Bar to the Smoked Lamb Shoulder with Rice at Ma Peche. While we’d happily sit down to get our fill at any of these group meals, when we have a hankering for some duck, we round up a few of our food loving friends and reserve the Rotisserie Duck feast at Ssam Bar.

Kin Shop

Cuisine: Thai | Featured in Best Of

Harold Dieterle isn’t afraid of a little (or a lot…) spice at ​Kin Shop​, his modern Thai restaurant in the West Village. He turns up the heat in many of the dishes on the menu, including his Braised Skate and Calamari Curry with Pickled Green Peppercorns and Northern Thai Style Curry Noodle. But one of the hottest dishes on the menu is the Spicy Duck Laab Salad.

Sripraphai

Cuisine: Thai | Featured in Best Of

If you’re looking for a good excuse to visit Queens this weekend, SriPraPhai Thai Restaurant is reason enough. Ask any New Yorker where you can get some decent Thai food, and if they know what they’re talking about, they’ll point you here.