Skip to content, or skip to search.

Skip to content, or skip to search.

Braise Days

When the temperature drops, nothing warms the cockles like a hunk of slow-cooked meat.

  1. 1. Village

    62 W. 9th St., nr. Sixth Ave.; 212-505-3355

    Chef-owner Stephen Lyle braises nearly everything in sight, including pork shanks, lamb neck, beef cheeks, and chicken legs for the restaurant’s Braise Fest, November 14 through December 5.

  2. 2. Craft

    43 E. 19th St., nr. Park Ave. S.; 212-780-0880

    The much-discussed menu is divided by cooking method, including categories for braised fish, meat, and vegetables.

  3. 3. Ouest

    2315 Broadway, nr. 84th St.; 212-580-8700

    Tom Valenti’s braised lamb shank is nearly as widely loved as Katz’s pastrami.

  4. 4. Babbo

    110 Waverly Pl., nr. Sixth Ave.; 212-777-0303

    What Valenti is to braised lamb shanks, Mario Batali is to braised beef cheeks.


Current Issue
Subscribe to New York

Give a Gift