Азиатский ресторан · Flatiron District · Подсказок и отзывов: 12
BlackboardEats: Asian-style mac ‘n’ cheese? Yes, please. Silk Rd Tavern uses Korean rice cakes instead of noodles and then melts Vermont cheddar over it all before topping it with toasted Japanese breadcrumbs.
Индийский ресторан · Upper East Side · Подсказок и отзывов: 86
BlackboardEats: There isn’t enough Indian-brewed beer to help you pronounce the murgh makhani (fork-tender chicken in a silky tomato sauce) at Moti Mahal Delux, but try your best and you’ll be rewarded.
1141 Brighton Beach Ave (at Brighton 14th St.), Бруклин, NY
Азиатский ресторан · Brighton Beach · Подсказок и отзывов: 39
BlackboardEats: Café Kashkar might be the best Uighur cuisine in the borough. Be sure to try the fried lagman: thick wheat noodles interlaced with onion and peppers and topped with a fried egg.
171 E Broadway (btwn Rutgers & Jefferson St), Нью-Йорк, NY
Китайский ресторан · Two Bridges · Подсказок и отзывов: 402
BlackboardEats: It’s gotten a lot of hype but one bite into Mission Chinese Food’s thrice-cooked bacon and you’ll be a believer. The tofu cakes sprinkled throughout the dish soak up a lot of the unctuous flavor.
53 Great Jones St (btwn Lafayette St & Bowery), Нью-Йорк, NY
Итальянский ресторан · NoHo · Подсказок и отзывов: 248
BlackboardEats: The seared octopus at Il Buco Alimentari e Vineria, is not only done just right—crispy on the outside, a bit gooey on the inside—but comes with a supporting cast of chickpeas and pickled currents.
188 Grand St (btwn Bedford & Driggs Ave.), Бруклин, NY
Ресторан тапас · Williamsburg · Подсказок и отзывов: 59
BlackboardEats: The foie gras y verras at Williamsburg Spanish restaurant, Cadaqués, marries surf and turf in a very palatable way. The scallops absorb the fat from the foie, giving this dish an amplified flavor.
Итальянский ресторан · West Village · Подсказок и отзывов: 154
BlackboardEats: Fazzoletti translates as "handkerchiefs." Perla’s take on this primo piatto, which pairs the hand-cut, feather-light sheets with golden, supple chanterelles and a buttery, garlic chive–flecked sauce,