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The Dish

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    Momofuku Nishi’s Whole Salt-Baked Turbot Is Bo Ssäm for Fish LoversThe textures of the turbot vary from firm and meaty to an almost pork-belly-like richness around the fins.
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    Santina’s Featherweight Eggplant Parm Is a Late-Summer DelightMade with eggplant at the peak of its season, barely cooked San Marzano tomatoes, and warm burrata.
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    Little Tong’s New Location Is Serving This Terrific Spicy-Gooey-Crunchy SandwichThe JB Melt is a sort of cross between a jianbing and the guokui pancakes chef-owner Simone Tong grew up eating in Chengdu.
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    Breakfast at the Newest Smile to Go Includes These Serious Moroccan PancakesMade with yeasted semolina batter and topped with seasonal-fruit compote, housemade ricotta, and pistachio honey, they aren’t your everyday flapjacks.
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    Why Mark’s Madison Avenue Salad Is Still a New York FavoriteFreds at Barneys chef Mark Strausman estimates that he’s slung over a million of them.
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    The New Una Pizza Napoletana Serves a Terrific Take on TiramisuThe usual ladyfingers are swapped for lemon sponge cake soaked in espresso, aged rum, and Cynar.
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    Frenchette’s Brouillade With Escargots Is a Seriously Luxurious Plate of EggsEach order requires nearly 15 minutes of vigorous, nonstop stirring, creating a curd so soft and silky it resembles polenta.
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    Momofuku Ko Bar Proves Cold Fried Chicken Can Be Just As Good As HotAt Dave Chang’s new à la carte annex to Momofuku Ko proper, it’s served by the piece and straight from the fridge.
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    Cervo’s New Brunch Menu Features a Standout Fisherman’s BreakfastConsider it an Iberian-accented take on New York Jewish appetizing.
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    Coco Pazzo’s Bucatini Con Le Sardi Breaks the RulesIt’s one of several dishes on the menu called a piatto unico, and you might think of it as a sort of Italian meat + three.
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    New York’s Best Tearoom Has a New Taiwanese-Inspired MenuTé Company is now serving spicy peanuts, preserved kumquats, and this hearty bowl of lu rou fan, the rustic pork-sauce-over-rice dish.
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    At Tetsu, Even the Dessert Gets GrilledPastry chef Matthew O’Haver created this charred yuzu-scented olive-oil cake for Masa Takayama’s robata restaurant.
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    King’s Fantastic Chocolate–Espresso Hybrid Is the Antidote for Winter DoldrumsIt’s called bicerin, and if there’s another booze-free elixir more capable of shaking off a case of the winter blues, we don’t know about it.
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    Casino Clam Bar Is Serving a Divine Fritto MistoChef Jeremiah Del Sol’s version of the Italian classic includes well-placed curveballs like house-pickled cucumbers, bell peppers, and Cubanelles.
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    Celestine’s Braised Rabbit Kugel Is a Refined Take on a Jewish ClassicChef Garett McMahan sees it as a pasta-course vehicle for some of his favorite ingredients, like rabbit, prunes, and the Yemeni spice mix hawaij.
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    The Trick to Ugly Baby’s Addictive Deep-Fried Sea BreamIt’s suffused with spicy flavor if not spicy hot, yet has that certain compulsively edible quality about it that great Thai dishes have.
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    At Raviolo, Classic Italian Dishes Are Served Like Dim SumThese steamed buns are the only version of spaghetti alla carbonara you should eat with your hands.
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    How KFC Inspired One of the Most Interesting Dishes at Uncle Boons SisterCo-owner Ann Redding got the idea for this fried chicken larb during a trip to a mall food-court in Thailand.
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    Foie Gras Gets a Redesign at The PoolIt’s shaved into dozens of razor-thin petals and served on a glass cube meant to be passed around the table, the foie spread onto orange “chips.”
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    Empellón’s Fruit Plate Takes a Safe Dessert Choice to a Whole New LevelThe seasonally rotating showstopper, currently made with Tristar strawberries, mimics a crushed-ice shellfish platter.
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    This East Village Rice Noodle Shop Has Your New Hangover CureYuan’s Guilin mi fen is satisfying and sharp, with 15 spices. The exact blend is secret — “like Coke,” says owner Jacob Ding.
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    Public Kitchen’s Popcorn-Cheddar Frico Is a Genius Bit of Fusion Snack FoodFried cheese embedded with popcorn, a pairing that conjures deconstructed Smartfood and reflects American culinary ingenuity.
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    Is Hemp the Next Kale?At Norman, the young lettuces salad features the highly unusual green.
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    Could Sunchokes Be Your Next Vegetable Obsession?Hemlock’s roasted and raw preparation with kumquat curd could do for sunchokes what David Chang’s fish-sauce vinaigrette did for Brussels sprouts.
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    Daily Provisions Will Be Serving This Custom-Churned Rye Ice Cream This SummerThe salted-caraway-rye-with-strawberry-cheesecake ice cream is one of three flavors that the café will start scooping May 19.
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    Atla’s Fish Milanese Is a Sleeper SensationIt’s deceptively simple, yet transcendent — a neighborhood-restaurant dish in spirit, but one wholly worth leaving your neighborhood for.
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    The Arrival of Fresh Sauerkraut at abcV Is GroundbreakingFrom Sabrett hot-dog cart to star chef Jean-Georges Vongerichten’s menu, the abcV recipe replaces round white cabbage with its frilly Savoy cousin.
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    Hundred Acres’ New Middle-Eastern Menu Will Be Previewed This WeekendThis spring, chef Ayesha Nurdjaja completes the restaurant’s Levantine transformation with a new focus on kebabs and shareable spreads.
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    The Vietnamese Sundaes at Hanoi House Are So AddictiveAn inspired version of chè, layered with black-sesame ice cream
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    Untitled’s Lettuce Wrap Is a Fish Taco So Good It Doesn’t Need a TortillaIt’s chef de cuisine Suzanne Cupps’s favorite item on the menu.
  31. Lalo’s Kasha Varnishkes Are a California-Inspired Take on a Jewish FavoriteGerardo Gonzalez’s rendition of the buckwheat groats and bow-tie pasta dish takes inspiration from his mom’s parsley-and-mushroom salad.
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    Llama Inn’s Rabbit Potpie Is a Triumph of Fusion Comfort FoodAn ají de gallina–style stew of rabbit-leg meat, turnips, Swiss chard, rutabaga, and toasted walnuts topped with a crisp pastry lid.
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    Acclaimed Pastry Chef Karen DeMasco is Back to Baking at HearthThe master of homespun cakes and cookies is milling her own flour and banishing white sugar.
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    Great Northern Food Hall’s Øllebrød Might Be the Fanciest Porridge EverA traditional Danish specialty dressed up for New York diners with frothy milk foam, sea buckthorn berries, and tarragon sugar.
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    At Ancolie, Opening Friday in Greenwich Village, Everything Comes in a JarEven the Rainbow Salad.
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    Prune Introduces Turkish Flaming ‘Disco’ Pistachios“We joke that when we vacuum, it’s all beer caps and pistachio shells now,” says chef Gabrielle Hamilton.
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    Rebelle Will Soon Be Offering a Spumoni-Inspired Croissant From Sadelle’s BakerMelissa Weller is bringing a weekend-brunch pastry program to the Nolita restaurant.
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    At Paowalla, Floyd Cardoz Is Reviving One of His Most-Beloved DishesEggs Kejriwal is a souped-up cheese toast served at his Mumbai restaurant, the Bombay Canteen.
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    Vic’s Sun Gold–Tomato Salad Is the Ultimate Summer Greenmarket DishLycopene addicts will want to devour it through August and well into the fall.
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    How Masaharu Morimoto’s Momosan Makes Its Pickled Napa Cabbage“It’s almost like kimchee, but it’s not spicy, it’s punchy,” explains executive chef, Jae Lee.
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    Zadie’s Oyster Room Opens Tonight With These Butter-Steamed OystersThey’re just one of the seven different bivalve preparations on offer at Marco Canora’s new spot.
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    The Dish: Tapestry’s Rabbit TerrineNew Delhi-born chef Suvir Saran demonstrates his cross-cultural cooking chops.
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    Delaware and Hudson’s New Tavern Is Serving a Pennsylvania Dutch SpecialtySchnitz und gnepp is one of those dishes that tastes as good as it sounds.
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    This Triple-Pork Salteña Is a Soup-Dumpling-esque MarvelThe Bolivian-American brothers behind TurnStyle’s Bolivian Llama Party pop-up consider the salteña the xiao long bao of South America.
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    Le Coq Rico Puts a Lighter Spin on an Alsatian Peasant ClassicAt the new Flatiron spinoff of his Paris restaurant, Antoine Westermann tweaks tradition with a delicious and relatively light chicken baeckeoffe.
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    El Quinto Pino Is Serving a Frito-Pie-Inspired Take on Huevos EstrelladosAlex Raij recently began shoving fried eggs and bits of chorizo into bags of chips, and selling them to go.
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    The Dish: OddFellows’ Ube-Ice-cream SandwichTheir new ube-ice-cream sandwich with shiso granola and coconut dulce de leche is the result of a single brainstorming session.
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    How Del Posto Created an Upscale, Gluten-Free, Five-Cheese ManicottiThis is no Little Italy cliché.
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    Court Street Grocers Is Bringing Back MandelbrotLarry Finkelstein’s version comes sprinkled with cinnamon sugar or dipped in chocolate.
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    How Llama Inn Reinvented the Peruvian Favorite Lomo SaltadoThe venerable recipe has undergone a playful transformation at the Williamsburg restaurant, where chef Erik Ramirez reinterprets it as a sort of Peruvian fajitas.
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