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Best of New York 2011 • Eating

Best Soba

  • Cocoron

    61 Delancey St., nr. Allen St. 212-925-5220

    At this tiny cube of a slurp shop, diners perch at an L-shaped wooden counter or one of three munchkin-size tables to lap up firm and nutty strands of buckwheat-flour noodles, made in-house and served in hot or cold soups or dipping style in about a dozen preparations. The housemade yuba variety is the one to get—the shop makes only between ten and twenty portions of the inch-wide, sweet and spongy tofu-skin ribbons a day, so call ahead to ensure availability. Dipping-style noodles and cold soups are chased in the traditional salubrious manner: with a teacup of nutrient-filled soba boiling water for sipping at meal’s end.

    See Also: A Look Inside Cocoron

From the 2011 Best of New York issue of New York Magazine

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Other Best Of Guides

So what exactly does “best” mean in a city with thousands of pizza joints, hundreds of celebrity masseuses, and museum-worthy concept shops on every corner? Well, in the case of this, our annual “Best of New York” roundup, there’s a heavy emphasis on what’s new or what has somehow remained virtually unheard of (until now, of course).