MICHAEL WHITE, executive chef, Alto.
Crispy watercress salad at Sripraphai
I’m a regular and go at least once a week. This is what I crave all the time. It’s one of the greatest dishes I’ve ever had in NYC.
SOTOHIRO KOSUGI, chef and owner, Soto.
Calamari pad woon sen at Chelsea Thai Wholesale
It’s a family-owned restaurant; they maintain quality and ingredients, and they don’t charge too much. The consistency is wonderful.
GINA DEPALMA, pastry chef, Babbo.
Dosa Cart at Washington Square Park
It’s around 5 or 6 bucks for a great meal. You can smell the dosas being made if you happen to walk by—that’s how I discovered them. The smell of the Indian spices is enticing. It’s a very generous portion, and they’re filling. It takes a while to eat—you’re occupied for half an hour trying to get it all down.
ALDO SOHM, wine director, Le Bernardin.
Gnocchi all’ amatriciana at Bar Stuzzichini
I like the gnocchi at Bar Stuzzichini. Normally, I hate to eat gnocchi, because 90 percent of the time they’re hard or chewy; you can use them as a weapon. These gnocchi are so soft. They are really, really good.
David Carmichael, pastry chef, Gilt .
Buffalo chicken fingers at Annie Moore’s
I like the buffalo chicken fingers with a side of blue-cheese dip and hot sauce at an Irish pub called Annie Moore’s outside of Grand Central. It costs about $8.75. They’re awesome. There’s no messing around—it’s all spice and meat.