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The Underground Gourmet Quick Bite

  1. the underground gourmet
    An L.A. Chef Comes to New York Bearing PancakesBreakfast by Salt’s Cure’s Chris Phelps has been making his signature dish since he was 2.
    By Rob Patronite and Robin Raisfeld
  2. the underground gourmet
    Barbuto Is Back AgainAnd so is the roast chicken and kale salad … but not Jonathan Waxman’s beard.
    By Robin Raisfeld and Rob Patronite
  3. the underground gourmet quick bite
    Loring Place’s Dan Kluger Unleashes Killer CalzonePizza’s overweight, underachieving sidekick gets an artisanal upgrade, plus a facelift and a tummy tuck.
    By Rob Patronite and Robin Raisfeld
  4. the underground gourmet quick bite
    Some of NYC’s Finest Culinary Minds Are Behind This Soup-and-Sandwich Combo MealIt’s a Fridays-only blue-plate special at Mark Ladner’s Pasta Flyer.
    By Rob Patronite and Robin Raisfeld
  5. the underground gourmet quick bite
    Enrique Olvera Debuts First-Ever NYC Tacos at Atla, and They’re Pure DynamiteThe secret ingredient in the Brussels-sprouts taco is … peanut butter?
    By Rob Patronite and Robin Raisfeld
  6. the underground gourmet quick bite
    Hendu’s Sandwich Shop at Dutch Kills Bar Makes Stupendously Good HerosAnd you can wash them down with a world-class cocktail.
    By Robin Raisfeld and Rob Patronite
  7. the underground gourmet quick bite
    Wylie Dufresne Debuts Egg Sandwich Like No Other at Du’s DonutsThink patty melt minus the patty, plus eggs.
    By Rob Patronite and Robin Raisfeld
  8. the underground gourmet quick bite
    Ignacio Mattos Debuts Sensational New BurgerYou can find it at lunch at Café Altro Paradiso.
    By Rob Patronite and Robin Raisfeld
  9. the underground gourmet quick bite
    Daily Provisions Launches Dinner With a Killer Patty MeltCan Danny Meyer do for beef patties on griddled rye what he’s done for smash burgers?
    By Rob Patronite and Robin Raisfeld
  10. the underground gourmet quick bite
    So How Are the Sandwiches at Eggslut NYC?The extended pop-up at Chefs Club Counter ran out of eggs in two hours.
    By Rob Patronite and Robin Raisfeld
  11. the underground gourmet quick bite
    Does Eating Standing Up Make the Steak Taste Better at Ikinari?Stunt or no, the experience is surprisingly fun (and tasty).
    By Robin Raisfeld and Rob Patronite
  12. the underground gourmet quick bite
    Your Sicilian Nonna’s Pizza Has Nothing on Dan Kluger’s New Grandma PieOnce found primarily at a smattering of Long Island pizzerias, the grandma pie makes its move into upscale-restaurant territory.
    By Rob Patronite and Robin Raisfeld
  13. the underground gourmet quick bite
    This New Amagansett Takeout Shop Has a Locavore Focus and a Smile ConnectionIntroducing the “terroir bowl.”
    By Robin Raisfeld and Rob Patronite
  14. The Underground Gourmet Quick Bite
    Italian Sandwich Mecca Alidoro Serves Its First Hot Hero One of New York’s most iconic, despotic shops breaks its own biggest rule.

    By Robin Raisfeld and Rob Patronite
  15. The Underground Gourmet Quick Bite
    Gui Lin Mi Fen Brings a Seldom-Seen Rice-Noodle Soup to Queens’ ChinatownThe bone broth is served on the side.
    By Robin Raisfeld and Rob Patronite
  16. The Underground Gourmet Quick Bite
    Miscelánea Is a New Artisanal-Mexican Grocery Shop With Some Damn Tasty TortasThe East Village market is like a pint-size, south-of-the-border Bklyn Larder.
    By Rob Patronite and Robin Raisfeld
  17. The Underground Gourmet Quick Bite
    The Food Sermon Puts a Hybridized, Healthful Spin on Caribbean CuisineCrown Heights isn’t lacking for Caribbean restaurants, but owner Rawlston Williams brings something new to the neighborhood.
    By Robin Raisfeld and Rob Patronite
  18. The Underground Gourmet Quick Bite
    Raclette in the East Village Takes Melted Cheese to the Next LevelThe Underground Gourmet finds the food “hearty and soothing and fairly transporting.”
    By Rob Patronite and Robin Raisfeld
  19. The Underground Gourmet Quick Bite
    Manousheh’s Soulful, Satisfying FlatbreadThe Bleecker Street shop specializes in baked-to-order flatbreads, topped six different ways (or eight, if you count halvah and Nutella for dessert).
    By Rob Patronite and Robin Raisfeld