In the magazine this week, Adam Platt, Robin Raisfeld, and Rob Patronite break down the best food in the city by neighborhood, from Hudson Heights (brunch at New Leaf Café) down to the financial district (lamb belly with fermented garlic at SHO Shaun Hergatt). Wherever you eat, wash it down with clean New York City tap water — we tested it! Water will go down easier than soda, especially after you read Chris Bonanos’s take on the absurdity of taxing a product that is in part federally subsidized.
Also this week, Adam Platt samples Scottish cuisine at Highlands, where chef William Hickox provides “a not-unpleasant gourmet spin” to “classics from the threadbare Anglo-Scottish culinary repertoire.” (The solid whiskey list doesn’t hurt.) Alcohol’s also the saving grace at Bar Henry, where the “accessible, fairly priced” wine list is undercut by the food, which “isn’t great.” The drinks play second fiddle to the view at Press, the rooftop bar opening in Hell’s Kitchen later this week. Also opening soon: St. Anselm, Williamsburg’s “haute snack stand.” And at the Greenmarket, pullet eggs are in season — use their yolks to make a super-rich flan using a recipe from Alex Raij of Txikito.