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Sunday Gravy
212-766-0931; sundaygravynyc.com

Eggplant parmesan squares.

Photo: Danny Kim

Sunday Gravy
212-766-0931; sundaygravynyc.com

Signature Sunday Gravy bread boat.

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

Landhaus
718-710-5020; thelandhaus.com

Frito misto of local mushrooms.

Photo: Danny Kim

Furn Shawarma
646-596-2100; furnbrooklyn.com

Lamb mini-flatbreads with quail egg.

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.

Photo: Danny Kim
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