New York Magazine
1 of 45
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
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
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
Furn Shawarma
646-596-2100; furnbrooklyn.com
Falafel balls with hummus, amba, and Israeli salad.
Photo: Danny Kim
Furn Shawarma
646-596-2100; furnbrooklyn.com
Zucchini-and-feta fritters with yogurt and cucumber.
Photo: Danny Kim
Furn Shawarma
646-596-2100; furnbrooklyn.com
Vegetable mini-flatbreads with beets, chard, and three cheeses.
Photo: Danny Kim
Furn Shawarma
646-596-2100; furnbrooklyn.com
Chicken kifta with toom, z’hug, pickled turnips, quick-pickled cucumbers, red onions, and sumac.
Photo: Danny Kim
Cemita’s
646-504-2187; cemitasnyc.com
Huitlacoche chalupas with corn masa, corn mushrooms, and fall corn with salsa and crema.
Photo: Danny Kim
Cemita’s
646-504-2187; cemitasnyc.com
Barbacoa taquitos with pit-smoked pulled Angus steak, pickled onions, cilantro, radish, and Cotija cheese.
Photo: Danny Kim
Cemita’s
646-504-2187; cemitasnyc.com
Ten-layer mini cemitas with stewed chipotle chicken, black bean spread, mayo, lettuce, tomatoes, pickled onions, Oaxaca cheese, avocado, papalo, and chipotle purée.
Photo: Danny Kim
Cemita’s
646-504-2187; cemitasnyc.com
Crispy tostaditas topped with braised lamb in red mole sauce, black bean spread, Cotija cheese, and cilantro.
Photo: Danny Kim
Cemita’s
646-504-2187; cemitasnyc.com
Freshly shucked corn with epazote, mayonnaise, Cotija cheese, chile powder, and lime.
Photo: Danny Kim
Handsome Hank's
646-504-2187; handsomehanks.com
Coconut-fried shrimp accompanied by fried shrimp head.
Photo: Danny Kim
Handsome Hank's
646-504-2187; handsomehanks.com
Fried whiting sliders on a sweet-potato bun with pickles and Old Bay tartar sauce.
Photo: Danny Kim
Handsome Hank's
646-504-2187; handsomehanks.com
Classic Southern deviled eggs topped with thick-cut bacon.
Photo: Danny Kim
Handsome Hank's
646-504-2187; handsomehanks.com
Broiled mussels on the half shell topped with creamy sauce and flying fish roe.
Photo: Danny Kim
Handsome Hank's
646-504-2187; handsomehanks.com
Chicken-and-waffle stacks drizzled with honey.