Photographs by Danny Kim
Sunday Gravy
212-766-0931; sundaygravynyc.com
Eggplant parmesan squares.
Photo: Danny Kim
Sunday Gravy
212-766-0931; sundaygravynyc.com
Ricotta with Tuscan kale salad, olive oil, and black pepper.
Photo: Danny Kim
Sunday Gravy
212-766-0931; sundaygravynyc.com
Roasted vegetable bruschetta with zucchini, yellow squash, red peppers, baby arugula, and balsamic vinaigrette.
Photo: Danny Kim
Sunday Gravy
212-766-0931; sundaygravynyc.com
Skewered grilled shrimp Adriatic with oregano, extra virgin olive oil, and lemon.
Photo: Danny Kim
Sauce by Nature
347-915-6210; saucybynature.com
Wild mushroom mini-potpies.
Photo: Danny Kim
Sauce by Nature
347-915-6210; saucybynature.com
Cider-glazed heritage slab-bacon skewers.
Photo: Danny Kim
Sauce by Nature
347-915-6210; saucybynature.com
Herbed chèvre with pear and pecan in frico baskets.
Photo: Danny Kim
Sauce by Nature
347-915-6210; saucybynature.com
Prosciutto-wrapped dates stuffed with gorgonzola and almonds.
Photo: Danny Kim
Sauce by Nature
347-915-6210; saucybynature.com
Potato-beet latke with horseradish-chive crème fraîche.
Photo: Danny Kim
Mighty Quinn’s Barbeque
mightyquinnsbbq.com
Sweet-potato fritters with NY State maple syrup and Maker’s Mark bourbon.
Photo: Danny Kim
Mighty Quinn’s Barbeque
mightyquinnsbbq.com
Wood-grilled shrimp BLTs with heirloom tomatoes, slab bacon, pea greens, and tarragon aïoli.
Photo: Danny Kim
Mighty Quinn’s Barbeque
mightyquinnsbbq.com
Smoked-beef shoulder with caramelized onions, Tin Mustard’s whole-grain mustard, and pickled chiles.
Photo: Danny Kim
Mighty Quinn’s Barbeque
mightyquinnsbbq.com
Housemade potato chip with smoked duck and Anarchy in a Jar’s chile-orange marmalade.
Photo: Danny Kim
Mighty Quinn’s Barbeque
mightyquinnsbbq.com
Smoked pork belly and watermelon bites with sambal oelek and lime.
Photo: Danny Kim
The Splendid Spoon
347-871-7687; thesplendidspoon.com
Goat cheese tarts with fig-and-onion compote.
Photo: Danny Kim
The Splendid Spoon
347-871-7687; thesplendidspoon.com
Pumpkin bisque with apple chutney.
Photo: Danny Kim
The Splendid Spoon
347-871-7687; thesplendidspoon.com
Rye toast corners with autumn mousse of sweet potato, gorgonzola piccante, and pignoli.
Photo: Danny Kim
The Splendid Spoon
347-871-7687; thesplendidspoon.com
Roasted-mushroom soup with garlic cream.
Photo: Danny Kim
The Splendid Spoon
347-871-7687; thesplendidspoon.com
Farro risotto with crispy Brussels sprouts, balsamic reduction, and pomegranate.
Photo: Danny Kim
Bon Chovie
718-668-5391; bonchovie.com
Halibut-mango ceviche.
Photo: Danny Kim
Bon Chovie
718-668-5391; bonchovie.com
Curry-cured anchovy fillets on toast.
Photo: Danny Kim
Bon Chovie
718-668-5391; bonchovie.com
Pickled market-vegetable salad.
Photo: Danny Kim
Bon Chovie
718-668-5391; bonchovie.com
Head-on fried anchovies with smoked-paprika aïoli.
Photo: Danny Kim
Bon Chovie
718-668-5391; bonchovie.com
Twice-fried patatas bravas with spicy-tomato mayo.
Photo: Danny Kim
Landhaus
718-710-5020; thelandhaus.com
Mini grilled-cheese sandwiches with Consider Bardwell’s Pawlett cheese and ginger-apple chutney on Pullman bread.
Photo: Danny Kim
Landhaus
718-710-5020; thelandhaus.com
Signature maple bacon on a stick sprinkled with special spice mix
and a drizzle of Vermont maple syrup.
Photo: Danny Kim
Landhaus
718-710-5020; thelandhaus.com
Roasted butternut crostini with
Di Palo’s ricotta and toasted herbs.
Photo: Danny Kim
Landhaus
718-710-5020; thelandhaus.com
Heritage pork meatballs.
Photo: Danny Kim