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New York City, New York, Restaurants


Welcome to New York City

I grew up in Boston. Never was there a city more prone to hatred of New York and its inhabitants than Boston. But time heals (most) wounds, and I love food. There are not many world class cities on this planet. The ones I've been to are New York, London, Paris, Rome, and Tokyo. I think Hong Kong also qualifies. (I think Los Angeles doesn't.) And even though I live on the west coast now, New York is still the closest of the bunch. There's nothing it doesn't have, no food it doesn't offer, and most importantly (as with all world class cities) there's a palpable excitement. The people who live there know they live in one of the greatest cities in the world, and when you visit, you know it too. The food in New York is fantastic. Specifically it's the restaurants. New York restaurants are amazing. The variety, the quality, the price, the snobbery. It's a package deal, but it's still exciting.


Restaurants I LOVE!



Restaurants I Really Like.



Restaurants I've been to.



How to use this page.



Restaurants I want to try (or retry).


  • 66
    New York, NY, (212) 925-0202, Jean-Georges Vongerichten
    Conde Nast Hot Table
  • 71 Clinton
    71 Clinton Street, New York, NY 10002-2437, (212) 614-6960
  • Ali Baba
    212 East 34 Street (between 2nd & 3rd Avenue), New York 10016, (212) 683-9206
    Recommended by: Roee
  • Amuse
    108 West 18th Street, Manhattan, NY, (212) 929-9755, Gerry Hayden
  • Aquavit
    13 West 54th Street (Between Fifth and Sixth Avenue), New York, NY 10019, (212) 307-7311, Marcus Samuelsson, website
  • AZ
    21 West 17th Street, New York, NY 10011, (212) 691-8888, website
  • Bar Tabac (02/25/03)
    128 Smith Street, Brooklyn, NY 11201, (718) 923-0918
  • Blue Hill
    75 Washington Place, New York, NY 10011, (212) 539-1776
  • Blue Mill Tavern
    50 Commerce Street, New York, NY 10014, Cross Street: Barrow Street, (212) 352-0009
  • Bouley
    120 West Broadway, New York, NY 10013, (212) 964-2525, fax (212) 219-3443, website, David Bouley
  • Bolo (02/25/03)
    23 East 22nd Street, New York, NY 10010, (212) 228-2200, website, Bobby Flay
  • Bukhara Grill
    217 E 49th Street (Cross Street: 3rd Avenue), New York, NY 10017, (212) 888-2839
    Recommended by: Roee
  • Casa Mono
    52 Irving Place (17th Street), New York, NY, (212) 253-2773
  • Carnegie Deli (04/11/03)
    854 7th Avenue, New York NY, (212) 757-2245
  • Chibitini
    63 Clinton Street, New York, NY 10002 (212) 674-7300
    Recommended by: Roee
  • Chikalicious
    203 East 10th Street, New York, NY 10003, (212) 995-9511, info@chikalicious.com, website
  • Fiamma Osteria (02/25/03)
    206 Spring Street, New York, NY, (212) 653-0100
  • Gobo (02/25/03)
    401 Sixth Avenue, New York NY, (212) 255-3242, website
  • Gramercy Tavern
    42 East 20th Street New York, NY 10003-1300, (212) 477-0777, Tom Colicchio
  • Hangawi
    12 East 32nd Street, New York, NY 10016-5419, (212) 213-0077, website
    Recommended by Roee. High End Korean Buddhist vegetarian.
  • Hummus Place
    109 Saint Marks Place, New York 10003, (between 1st Ave & Ave A), (212) 529-9198
  • La Mela Ristorante
    167 Mulberry Street, New York, NY 10013-3754, (212) 431-9493
  • Le Cirque
    455 Madison Avenue, New York, NY 10022, (212) 303-7788, website
  • Leo's Latticini (02/25/03)
    4602 104th Street, Flushing, NY 11368-2813, (718) 898-6069
  • L'Impero
    New York, NY, (212) 599-5045
    Conde Nast Hot Table
  • Lucien
    14 1st Ave New York, NY 10009, (212) 260-6481
    Recommended by: Roee
  • March
    405 East 58th Street (between 1st Avenue and Sutton Place), New York, NY, (212) 754-6272, website, Wayne Nish
  • Masa
    Time Warner Center, 10 Columbus Circle, New York, NY, (212) 823-9800, Masa Takayama
  • Megu
    62 Thomas Street, New York, NY, (212) 964-7777
  • Mesa Grill
    102 Fifth Avenue, New York, NY 10011, (212) 807-7400, website, Bobby Flay
  • Otto Enoteca Pizzeria
    One Fifth Avenue, New York, NY 10003, (212) 995-9559, Mario Batali
  • Patsyís Pizza
    2287-91 1st Ave, East Harlem, New York, NY 10035-5010, (212) 534-9783
  • Public
    210 Elizabeth Street, New York, NY, (212) 343-7011
  • Rain - 82nd Street
    100 West 82nd Street, New York, NY 10024-5502, (212) 501-0776
    Recommended by Roee. Royal Thai.
  • Rain - Third Avenue
    1059 Third Avenue, New York, NY 10021, (212) 223-3669
  • Red Bamboo
    140 W 4th St New York NY, (212) 260-1212, website
  • RM
    New York, NY, (212) 319-3800, Rick Moonen
    Conde Nast Hot Table
  • Roomali
    97 Lexington Avenue at 27th Street, New york, NY, (212) 679-8900
    Recommended by: New York Magazine
  • Shake Shack
    Madison Square Park, South East Corner, enter at Madison Avenue and 23rd Street, New York, NY, (212) 889-6600, website
  • Suba
    New York, NY, (212) 982-5714
    Conde Nast Hot Table
  • Sugiyama (02/21/03)
    251 West 55th Street, New York, NY 10019, (212) 956-0670, fax (212) 956-0671, Nao Sugiyama
  • Tasting Room
    72 East 1st Street, between 1st & 2nd Avenues, New York, NY 10003-9322, (212) 358-7831
  • Union Pacific
    111 E 22nd St New York, NY 10010-5400, (212) 995-8500, Rocco DiSpirito
  • Washington Park
    New York, NY, (212) 529-4400
    Conde Nast Hot Table



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Tastingmenu is focused on superlative restaurant experiences from two perspectives: behind the plate and behind the stove. Tastingmenu is written by Hillel (professional eater) and Dana (up-and-coming professional chef) in Seattle, Washington.

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  Garlic has long been credited with providing and prolonging physical strength and was fed to Egyptian slaves building the giant pyramids. Throughout the centuries, its medicinal claims have included cures for toothaches, consumption, open wounds and evil demons. A member of the lily family, garlic is a cousin to leeks, chives, onions and shallots. The edible bulb or "head" grows beneath the ground. This bulb is made up of sections called cloves, each encased in its own parchmentlike membrane. Today's major garlic suppliers include the United States (mainly California, Texas and Louisiana), France, Spain, Italy and Mexico. There are three major types of garlic available in the United States: the white-skinned, strongly flavored American garlic; the Mexican and Italian garlic, both of which have mauve-colored skins and a somewhat milder flavor; and the Paul Bunyanesque, white-skinned elephant garlic (which is not a true garlic, but a relative of the leek), the most mildly flavored of the three. Depending on the variety, cloves of American, Mexican and Italian garlic can range from 1/2 to 1 1/2 inches in length. Elephant garlic (grown mainly in California) has bulbs the size of a small grapefruit, with huge cloves averaging 1 ounce each. It can be purchased through mail order and in some gourmet markets. Green garlic, available occasionally in specialty produce markets, is young garlic before it begins to form cloves. It resembles a baby leek, with a long green top and white bulb, sometimes tinged with pink. The flavor of a baby plant is much softer than that of mature garlic. Fresh garlic is available year-round. Purchase firm, plump bulbs with dry skins. Avoid heads with soft or shriveled cloves, and those stored in the refrigerated section of the produce department. Store fresh garlic in an open container (away from other foods) in a cool, dark place. Properly stored, unbroken bulbs can be kept up to 8 weeks, though they will begin to dry out toward the end of that time. Once broken from the bulb, individual cloves will keep from 3 to 10 days. Garlic is usually peeled before use in recipes. Among the exceptions are roasted garlic bulbs and the famous dish, "chicken with 40 cloves of garlic," in which unpeeled garlic cloves are baked with chicken in a broth until they become sweet and butter-soft. Crushing, chopping, pressing or pureeing garlic releases more of its essential oils and provides a sharper, more assertive flavor than slicing or leaving it whole. Garlic is readily available in forms other than fresh. Dehydrated garlic flakes (sometimes referred to as instant garlic) are slices or bits of garlic that must be reconstituted before using (unless added to a liquid-based dish, such as soup or stew). When dehydrated garlic flakes are ground, the result is garlic powder. Garlic salt is garlic powder blended with salt and a moisture-absorbing agent. Garlic extract and garlic juice are derived from pressed garlic cloves. Though all of these products are convenient, they're a poor flavor substitute for the less expensive, readily available and easy-to-store fresh garlic. One unfortunate side effect of garlic is that, because its essential oils permeate the lung tissue, it remains with the body long after it's been consumed, affecting breath and even skin odor. Chewing chlorophyll tablets or fresh parsley is helpful but, unfortunately, modern-day science has yet to find the perfect antidote for residual garlic odor.  

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