St. JOHN: A Living Legend
The most iconic dish at St. John is the bone marrow and grilled bread with parsley salad. It is a must order when dining here. If anyone has ordered a bone marrow dish with bread in the last 25 years, the influence is most likely traced back to this very spot in the Smithfield district in London.
La Cabra: The Best Croissant in the City
You can actually feel each single crisp lamination layer gently shatter on your teeth. As you break into the middle layers of the croissant, the fresh butter flavor gradually fills your palate. With each bite, the flavor of the butter intensifies, sending you into butter bliss. There is nothing remotely comparable to it right now in New York City. Anyone who wants to refute this claim, come @ me!
Yellow Rose: San Antonian Magic
Bold, complex flavors are the name of the game here and Yellow Rose plays the game with pinpoint accuracy.
Also, check out that shape of Texas on the tortilla!
Milu: A New Chinese American Restaurant
Milu’s signature mandarin duck rice bowl is a must order. It is a deboned duck leg confit (cooked low and slow in its own fat) served on top of duck fat rice and a side of hoisin sauce.
Little Wayla, Big Flavor
As my mouth is coated with the rich sauce, sweetness from the coconut milk tempers the salty flavors ending with a gentle burn on the tongue from the chilis. I am already in love with Little Wayla.
Two Wheels: Banh Xeo
Hints of salty fish sauce and floral flavor from the coconut milk in the crepe hit my tongue first. Then the rich, smoky pork …
Native Noodles
In the United States, Singaporean food is a rarity. Even in New York City, where all cuisines are represented, there are only a few good places serving specifically Singaporean fare. Now there’s Native Noodles, which opened to a lot of fanfare this past February.
Kam Hing Coffee Shop: Sponge Cakes
There are so many flavors that I’m paralyzed with joy. How many should I order? How many can I actually eat? And how long can they last? Hmmmm …
Wildair: The Return of Flavor
There was a year and a half of eating to catch up on. I couldn’t wait any longer as this fried chicken sandwich sat there, staring me in the face and begging to get in my belly. Eagerly, I picked up the very warm sandwich and dove in head first. As my teeth met the soft bun…
Menkoi Sato: Miso Ramen
I got this hot tip from a Japanese acquaintance that Menkoi Sato in the West Village serves a legit bowl of Sapporo style ramen. I had reason to believe this Japanese friend because he was also from Sapporo, where this style was invented. I decided that this was the time to break my ramen fast.
Lost Bread Co.: Milk Bread
This was the famous fluffiness that milk bread was known for. I knew I was in for a treat.
Kuih Cafe: Ondeh Ondeh
To the uninitiated, Asian desserts can be very foreign. Often, they are far less sweet than what Western palates are used to. In addition, what can put off many Westerners is the …