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The Dish

  1. the dish
    Cadence’s Southern-Fried Lasagna Is a Vegan Masterpiece“I’m really proud of this dish,” says executive chef Shenarri Freeman. “It’s innovative and futuristic.”
    By Joshua David Stein
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    Shukette’s Summer Cherries Are for Chile HeadsA fruit salad that should come with a Scoville rating.
    By Robin Raisfeld and Rob Patronite
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    Peasant’s Mason Jar Spaghetti Carbonara Is a Genius Bit of Tableside CookingThe server shakes it like a Hemingway daiquiri.
    By Robin Raisfeld and Rob Patronite
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    Zooba’s Carb-Happy Koshari Sticks to Its Egyptian RootsA little Indian, a little Italian, the starchy street food is a vegetarian’s dream.
    By Robin Raisfeld and Rob Patronite
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    Bumu’s Rabbit Tsukune Is a Desert-Island MeatballYou dip it in carrot-BBQ sauce.
    By Rob Patronite and Robin Raisfeld
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    Anton’s Angel-Hair Francese is a Tribute to Greenwich Village Icon Gene’sChef Nick Anderer’s pasta dish, based on chicken francese, might not have breaded cutlets, but it still features a lemony, buttery sauce.
    By Robin Raisfeld and Rob Patronite
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    Lokanta’s Eggs In Garlic-Yogurt Will Ruin You For All Other Poached EggsChef Orhan Yegen’s take on the traditional Turkish breakfast dish is absurdly satisfying.
    By Rob Patronite and Robin Raisfeld
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    This Vegan-Egg Sandwich Is Almost As Satisfying As a Bodega BECThe Miles sandwich at Orchard Grocer is pretty close to what you’d find in the breakfast classic.
    By Robin Raisfeld and Rob Patronite
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    A BLT So Delicious It Doesn’t Need BaconDaily Provisions knows how to celebrate tomato season.
    By Rob Patronite and Robin Raisfeld
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    Red Paper Clip’s XLB Agnolotti Is a Sino-Italian TriumphThe dish we’ve always dreamed of: a Piedmontese pasta crossed with a Shanghai soup dumpling.
    By Rob Patronite and Robin Raisfeld
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    A Nice Pastrami Sandwich for Noshers Not FressersShalom Japan’s excellent new Wagyu pastrami sando is like Katz’s meets (a Tokyo) 7-Eleven.
    By Rob Patronite and Robin Raisfeld
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    Thai Noodle-Wrapped Meatballs Make Other Meatballs Seem Like SlackersThe seldom-seen dish called moo sarong has local meatball mavens all revved up.
    By Robin Raisfeld and Rob Patronite
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    Jiang Diner’s Shumai Spotlights the Inner Mongolian Roots of a Dim Sum ClassicOn the menu you’ll find lamb shumai: mildly seasoned ground meat in a delicate wheat-flour wrapper, sealed in a manner more akin to xiaolongbao.
    By Robin Raisfeld and Rob Patronite
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    Mercado Little Spain’s Cardenal Is a Whipped-Cream Cloud of Pastry PerfectionAiry, tender, and drizzled with chocolate sauce, this Iberian import comes courtesy of market partner Albert Adrià.
    By Robin Raisfeld and Rob Patronite
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    At Last, an Artisanal Bread That Tastes Like Kasha VarnishkesThe Jewish soul-food staple was the inspiration for chef-baker Max Blachman-Gentile’s latest loaf.
    By Rob Patronite and Robin Raisfeld
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    High Street on Hudson’s Radish Tartine Is Spring on a PlateThis collaboration between the restaurant’s new baker Melissa Weller and new chef Mary Attea is all blushing-pink crunch and runny golden yolk.
    By Robin Raisfeld and Rob Patronite
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    Mister Paradise’s Apple-Pie Hot Pocket Is No JokeIt was partly inspired by another nostalgia-inducing fast-food archetype, the deep-fried classic chez Mickey D.
    By Rob Patronite and Robin Raisfeld
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    This New BjornQorn Popcorn Will Bedazzle the Snack Snobs at Your Oscar PartyCult brand BjornQorn’s new meteorologically inspired flavor, Cloudy Qorn, is smaller, crisper, and roastier than the original.
    By Rob Patronite and Robin Raisfeld
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    Augustine’s Viennese Wedding Soup Is Like a Middle-European RamenAustrian comfort food par excellence.
    By Rob Patronite and Robin Raisfeld
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    Introducing the Calabrian Dish That Should Be On Every Pastavore’s Bucket ListThe cucina povera lip-smacker comes with anchovy, garlic, chiles, bread crumbs, and a not-so-appetizing backstory.
    By Rob Patronite and Robin Raisfeld
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    Bistro Pierre Lapin Wants to Change Your Mind About Aspic“Dishes like eggs in aspic don’t get the respect they deserve,” says Harold Moore, whose oeuf en gelée is made with pork hocks.
    By Rob Patronite and Robin Raisfeld
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    How Narcissa Makes a Sweet Potato Taste Like BaconMurasaki and Okinawan sweet potatoes are boiled, smoked, smashed, and deep-fried, then draped in two Peruvian-inspired sauces and pickled peppers.
    By Robin Raisfeld and Rob Patronite
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    Ezra Miller Talks Witchcraft and Abuse, Wears Bunny Ears, in PlayboyDid you know he travels with a giant crystal?
    By Bethy Squires
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    A Closer Look at David Chang’s Mortadella Breakfast Sandwich at Bāng Bar“This is the weirdest project we’ve ever done,” he says.
    By Rob Patronite and Robin Raisfeld
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    The Structural Ingenuity of Existing Conditions’ Turkey ClubJapanese milk bread and meat glue help to curb the sandwich’s inherent messiness.
    By Rob Patronite and Robin Raisfeld
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    Momofuku Nishi’s Whole Salt-Baked Turbot Is Bo Ssäm for Fish LoversThe textures of the turbot vary from firm and meaty to an almost pork-belly-like richness around the fins.
    By Robin Raisfeld and Rob Patronite
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    Santina’s Featherweight Eggplant Parm Is a Late-Summer DelightMade with eggplant at the peak of its season, barely cooked San Marzano tomatoes, and warm burrata.
    By Robin Raisfeld and Rob Patronite
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    Little Tong’s New Location Is Serving This Terrific Spicy-Gooey-Crunchy SandwichThe JB Melt is a sort of cross between a jianbing and the guokui pancakes chef-owner Simone Tong grew up eating in Chengdu.
    By Mary Jane Weedman
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    Breakfast at the Newest Smile to Go Includes These Serious Moroccan PancakesMade with yeasted semolina batter and topped with seasonal-fruit compote, housemade ricotta, and pistachio honey, they aren’t your everyday flapjacks.
    By Robin Raisfeld and Rob Patronite
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    Why Mark’s Madison Avenue Salad Is Still a New York FavoriteFreds at Barneys chef Mark Strausman estimates that he’s slung over a million of them.
    By Rob Patronite and Robin Raisfeld
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    The New Una Pizza Napoletana Serves a Terrific Take on TiramisuThe usual ladyfingers are swapped for lemon sponge cake soaked in espresso, aged rum, and Cynar.
    By Robin Raisfeld and Rob Patronite
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    Frenchette’s Brouillade With Escargots Is a Seriously Luxurious Plate of EggsEach order requires nearly 15 minutes of vigorous, nonstop stirring, creating a curd so soft and silky it resembles polenta.
    By Robin Raisfeld and Rob Patronite
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    Momofuku Ko Bar Proves Cold Fried Chicken Can Be Just As Good As HotAt Dave Chang’s new à la carte annex to Momofuku Ko proper, it’s served by the piece and straight from the fridge.
    By Robin Raisfeld and Rob Patronite
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    Cervo’s New Brunch Menu Features a Standout Fisherman’s BreakfastConsider it an Iberian-accented take on New York Jewish appetizing.
    By Robin Raisfeld and Rob Patronite
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    Coco Pazzo’s Bucatini Con Le Sardi Breaks the RulesIt’s one of several dishes on the menu called a piatto unico, and you might think of it as a sort of Italian meat + three.
    By Rob Patronite and Robin Raisfeld
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    New York’s Best Tearoom Has a New Taiwanese-Inspired MenuTé Company is now serving spicy peanuts, preserved kumquats, and this hearty bowl of lu rou fan, the rustic pork-sauce-over-rice dish.
    By Robin Raisfeld and Rob Patronite
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    At Tetsu, Even the Dessert Gets GrilledPastry chef Matthew O’Haver created this charred yuzu-scented olive-oil cake for Masa Takayama’s robata restaurant.
    By Robin Raisfeld and Rob Patronite
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    King’s Fantastic Chocolate–Espresso Hybrid Is the Antidote for Winter DoldrumsIt’s called bicerin, and if there’s another booze-free elixir more capable of shaking off a case of the winter blues, we don’t know about it.
    By Rob Patronite and Robin Raisfeld
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    Casino Clam Bar Is Serving a Divine Fritto MistoChef Jeremiah Del Sol’s version of the Italian classic includes well-placed curveballs like house-pickled cucumbers, bell peppers, and Cubanelles.
    By Robin Raisfeld and Rob Patronite
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    Celestine’s Braised Rabbit Kugel Is a Refined Take on a Jewish ClassicChef Garett McMahan sees it as a pasta-course vehicle for some of his favorite ingredients, like rabbit, prunes, and the Yemeni spice mix hawaij.
    By Robin Raisfeld and Rob Patronite
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    The Trick to Ugly Baby’s Addictive Deep-Fried Sea BreamIt’s suffused with spicy flavor if not spicy hot, yet has that certain compulsively edible quality about it that great Thai dishes have.
    By Robin Raisfeld and Rob Patronite
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    At Raviolo, Classic Italian Dishes Are Served Like Dim SumThese steamed buns are the only version of spaghetti alla carbonara you should eat with your hands.
    By Robin Raisfeld and Rob Patronite
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    How KFC Inspired One of the Most Interesting Dishes at Uncle Boons SisterCo-owner Ann Redding got the idea for this fried chicken larb during a trip to a mall food-court in Thailand.
    By Robin Raisfeld and Rob Patronite
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    Foie Gras Gets a Redesign at The PoolIt’s shaved into dozens of razor-thin petals and served on a glass cube meant to be passed around the table, the foie spread onto orange “chips.”
    By Robin Raisfeld and Rob Patronite
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    Empellón’s Fruit Plate Takes a Safe Dessert Choice to a Whole New LevelThe seasonally rotating showstopper, currently made with Tristar strawberries, mimics a crushed-ice shellfish platter.
    By Robin Raisfeld and Rob Patronite
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    This East Village Rice Noodle Shop Has Your New Hangover CureYuan’s Guilin mi fen is satisfying and sharp, with 15 spices. The exact blend is secret — “like Coke,” says owner Jacob Ding.
    By Mary Jane Weedman
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    Public Kitchen’s Popcorn-Cheddar Frico Is a Genius Bit of Fusion Snack FoodFried cheese embedded with popcorn, a pairing that conjures deconstructed Smartfood and reflects American culinary ingenuity.
    By Robin Raisfeld and Rob Patronite
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    Is Hemp the Next Kale?At Norman, the young lettuces salad features the highly unusual green.
    By Robin Raisfeld and Rob Patronite
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    Could Sunchokes Be Your Next Vegetable Obsession?Hemlock’s roasted and raw preparation with kumquat curd could do for sunchokes what David Chang’s fish-sauce vinaigrette did for Brussels sprouts.
    By Robin Raisfeld and Rob Patronite
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    Daily Provisions Will Be Serving This Custom-Churned Rye Ice Cream This SummerThe salted-caraway-rye-with-strawberry-cheesecake ice cream is one of three flavors that the café will start scooping May 19.
    By Robin Raisfeld and Rob Patronite
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