http://nymag.com Daily coverage of New York's restaurants, nightlife, shopping, politics, and culture. en Copyright 2006, New York Magazine Holdings, LLC Tue, 21 May 2013 01:51:00 -0400 http://nymag.com/bestofny/food/2013/bar-food/ If you have just one dish, make it the classic “potatis” potato dumplings. http://nymag.com/bestofny/food/2013/bar-food/ Sun, 19 May 2013 17:00:06 -0400 http://nymag.com/bestofny/food/2013/perla-pasta/ “At Perla, you can’t make a wrong pasta choice.” http://nymag.com/bestofny/food/2013/perla-pasta/ Sun, 19 May 2013 16:48:48 -0400 http://nymag.com/bestofny/food/2013/cake/ Like all of the best desserts, this regally portioned dish at Harold Dieterle’s latest restaurant has something in it for everyone. http://nymag.com/bestofny/food/2013/cake/ Sun, 19 May 2013 18:08:36 -0400 http://nymag.com/bestofny/food/2013/lasagna/ Casella calls it pasticcio (typically a sort of savory pie), but you will recognize it as lasagna through and through. http://nymag.com/bestofny/food/2013/lasagna/ Sun, 19 May 2013 17:35:50 -0400 http://nymag.com/bestofny/food/2013/slice-joint/ What Tony Manero is to disco dancing, Nino Coniglio is to pizza twirling. http://nymag.com/bestofny/food/2013/slice-joint/ Sun, 19 May 2013 17:35:47 -0400 http://nymag.com/bestofny/food/2013/cutlet/ You won’t find a more faithfully Japanese version of this great comfort dish. http://nymag.com/bestofny/food/2013/cutlet/ Sun, 19 May 2013 17:49:13 -0400 http://nymag.com/bestofny/food/2013/ramen/ From classic to creative, some of the best new noodle soups in town. ]]> http://nymag.com/bestofny/food/2013/ramen/ Sun, 19 May 2013 16:32:51 -0400 http://nymag.com/bestofny/food/2013/anchovies/ “I like dishes that force you to untar, or push bread around the plate with lots of good olive oil.” ]]> http://nymag.com/bestofny/food/2013/anchovies/ Sun, 19 May 2013 16:47:43 -0400 http://nymag.com/bestofny/food/2013/chocolate-babka/ Babka may have been born in Central Europe, but there is likely no country more besotted with the stuff than Israel.]]> http://nymag.com/bestofny/food/2013/chocolate-babka/ Sun, 19 May 2013 18:24:51 -0400 http://nymag.com/bestofny/food/2013/best-roast-chicken/ This bird comes from the Amish country in Pennsylvania and is delivered fresh every day to the restaurant. http://nymag.com/bestofny/food/2013/best-roast-chicken/ Sun, 19 May 2013 16:35:08 -0400 http://nymag.com/bestofny/food/2013/tongue/ Nobody will deny the appeal of traditional French fries, but Bar Corvo in Crown Heights has an alternative for die-hard carnivores. http://nymag.com/bestofny/food/2013/tongue/ Sun, 19 May 2013 16:35:04 -0400 http://nymag.com/bestofny/food/2013/bacon/ All sorts of things go into Danny Bowien’s signature “Thrice Cooked Bacon” besides bacon. http://nymag.com/bestofny/food/2013/bacon/ Sun, 19 May 2013 17:02:01 -0400 http://nymag.com/bestofny/food/2013/soft-serve/ Based on Truitt’s standard gelato recipe, the stuff is milky and soft, creamy and rich, but not excessively so. http://nymag.com/bestofny/food/2013/soft-serve/ Sun, 19 May 2013 17:08:29 -0400 http://nymag.com/bestofny/food/2013/best-salad/ Like many excellent restaurant ­recipes, Calliope’s farm lettuces with feta and scallions was born at home. http://nymag.com/bestofny/food/2013/best-salad/ Sun, 19 May 2013 17:02:33 -0400 http://nymag.com/bestofny/food/2013/oysters/ The result is deliciously rich and briny—the physical manifestation of what clams oreganata can only dream of becoming. ]]> http://nymag.com/bestofny/food/2013/oysters/ Sun, 19 May 2013 17:38:31 -0400