Sixteen new options compete for a place on the permanent menu. You'll want to eat all of them.
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Justin Smillie’s dining series launches Tuesday with pasta al forno and slow-cooked lamb shoulder.
It’s Italian without being Italian, Noodle Bar without being Noodle Bar, and somehow familiar while still seeming new.
Hold the bagels, bring on the blini.
The babka is pretty amazing, but the chocolate-chip loaf may turn out to be the sleeper hit.
"We're not trying to compete with the corner bodega."
It will debut on the restaurant's new brunch menu.
"Hanoi-style" omelettes, a bun cha burger, brunch pho, and more.
You should start your day eating spaghettini with a fried egg, roasted pepper, and bread crumbs.
Chef Deuki Hong trained under David Chang and Jean-Georges Vongerichten.
Lamb pho, duck porridge, and broken rice.
Hell yes, gratin dauphinois.
Alex Stupak has flung open the doors of his much-anticipated bar-tortilleria in the East Village.
There's a lot more than just fried chicken and Champagne.
Brian Canlis has been semi-covertly working at the restaurant since May.
It's $36, and a server drops skewered foie gras inside at the table. (There's other stuff to eat and drink, too.)
Check out our picks of some of the best new tastes of the season — eaten indoors, or out.
Carlos Suarez will open his new restaurant in the former Cru space later this week.
The first thing you think when you take a bite: What took so long?