NYT Critics’ Picks: Restaurants on Flipboard
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Golden cans of Inca Kola are stacked behind the counter of Chicks To Go, a Peruvian pollería (rotisserie-chicken shop) that opened in March a block from Rockaway Beach. Invented in 1935 in Lima, Peru, the chartreuse-yellow soda — infused with lemon verbena, an herb native to the Andes, and tasting …French Fries
Just after I accepted the fact that I was in love with a dish called vegan chicharrones locos, a phrase from Freud ran through my head. The phrase was “the return of the repressed,” and it seemed relevant, somehow, to these fried squares of puffed wheat at El Rey Coffee Bar & Luncheonette on the …Restaurant
If you are Hungarian, langos (pronounced LAHN-gauche) is the taste of summer, of days on lawns overlooking the 50-mile-long Lake Balaton, which those who live in the landlocked nation call the Hungarian Sea.
If you are not Hungarian, you might mistake langos for a small underfurnished pizza and …Hungary
If George Mendes did not have such a strong grip on the flavors and aromas of Portugal, Lupulo might have slipped away from him. It can be a confusing restaurant at first, its messages mixed, its fairly simple concept fuzzed over with complications. But give the place a chance, and you can find …Restaurant
Division Street is short-lived: It starts off under the watchful eyes of the Confucius statue at Bowery’s southern end, ducks under the Manhattan Bridge, and dies out at Canal Street, less than a third of a mile later.
It’s Chinatown. But when you arrive on its easternmost block, there are suddenly …Greek Food
The night was humid, and I was drinking cold rosé at the black-veined marble counter that faces the kitchen of Rebelle. The couple on my left had rosé in their glasses, too. I did what one member of the pink wine fellowship does when encountering other members, and offered them a taste.
Ding ding noodles do not look like noodles. A better description may be nubs, knots, lumps: on a spectrum with spaetzle and frascatelli, but rougher, more unpredictable in shape and fantastically chewy.
They come from Xinjiang, in China’s far northwest, as does Andrew Ding (the name is a …Cultural Revolution
When I first heard about the burger at the Happiest Hour, a cocktail bar in Greenwich Village where the décor is heavy on the palm fronds and the soundtrack is heavy on Tom Petty, it dislodged a memory.
I remembered a ritual from the early 1990s, when I worked as a music columnist at a daily …Cheeseburger
Any Hawaiian honeymooner who’s been off the plane for more than an hour can tell you that poke rhymes with O.K. and that tuna poke typically means raw ahi cut up and mixed with soy sauce, seaweed and so on.
But the people at the next table were stumped when they saw it on the menu of Noreetuh, which …Restaurant
The curry at Mr. Curry, a wonderful, evanescent, not-quite-restaurant in Williamsburg, Brooklyn, owes allegiance less to a particular nation than to a state of mind.
It is as Indian as curry ever was, which is to say, only a little. The Delhi-born cookbook writer Madhur Jaffrey once likened curry to …Food (India)
When Blanca opened in 2012, a 27-course tasting menu served at a counter behind a pizzeria in Bushwick sounded like the setup to a joke. (Second prize is 30 courses.) The restaurant does have its sense of humor, but it quickly proved that about cooking for maximum pleasure, it was unswervingly …Food
When it appeared on Orchard Street in 2012, Mission Chinese Food was slightly unreal. It didn’t seem to follow the rules, or even know that there were rules. The health department and other city agencies knew, though, and after just 18 months, they pulled the plug on Danny Bowien’s hallucinatory …Restaurant
The egg lies in a cup like a clouded eye. At the edges, ruffles of white have half-set, wispily afloat in a sauce of sake and soy. The center is mere veil, the yolk a faint glow beneath, firmer than the white but still ready to run. You don’t eat it, you pour it — into your bowl of rice, as you …French Toast
Tenzing Tsering grew up as a Tibetan refugee in the northeast Indian state of Meghalaya, whose Sanskrit name means “abode of clouds,” perhaps because more rain falls there — more than 400 inches a year — than anywhere else on earth. His résumé could be a case study in culinary diaspora: He cooked …Restaurant
Time to cheer for Aquavit and its power to defy the forces of gravity.
Time drags down restaurants in New York. It turns hot spots into castoffs and grand dining rooms into whispery museums. Hakan Swahn opened Aquavit in 1987. Over the last 27 years, it made the reputation of one Marcus Samuelsson …Restaurant
On a drizzly evening, two glum young men peered into the shut window of Crêpes Canaveral. Above them hung a lantern, its candle still unlit. “You really want to go through this for a crepe?” one asked. They tromped off around the corner, but within a minute they had slunk back to wait with the rest …Tavern
It can’t have been much fun for Jonathan Wu, the chef and an owner of Fung Tu, when Mission Chinese Food set up shop virtually around the corner in December. For his first year in business down in the headwaters of Orchard Street, just off East Broadway’s warren of Fujianese places, Mr. Wu was the …Restaurant
Before telling you how impressed I am by the new Mu Ramen in Long Island City, Queens, I want to clear up my role in the demise of the first Mu Ramen.
Last March, I wrote an article about New York’s quickly diversifying ramen landscape. One place I discussed was Mu Ramen, which had found a temporary …Restaurant
Don’t be distracted by the tented stalls outside the 24-hour HanYang Mart in Flushing, Queens, with their promises of baked eggs and potato pancakes shaped like hearts. There will be time for them.
Go in, past the stacks of 15-pound bags of rice and the clothing nook. (If you’ve reached the counter …Food
The revolution ran on grits, ham hocks, ribs, black-eyed peas and biscuits.
When he opened Minton’s Playhouse in Harlem in 1940, Henry Minton, the first black delegate to the local musicians’ union, knew that jazz players were frequently in need of a meal and a place to give their instruments a …Restaurant
Once there was a woman on Mosco Street in Chinatown who made nothing but egg cakes, spheres of dough like a waffle’s dimples turned inside out. Each had a near-crisp shell and chewy guts, with a puff of steam cradled between. There were other vendors, other cakes, but hers were the ones everyone …News (Hong Kong)
The calendar said January when Santina opened early this year. The temperature outside hovered just above freezing. That said January, too.
But almost nothing inside did. Santina’s new glass-box building sits under the High Line like an unwisely located greenhouse, but oranges grew on the branches …Restaurant
At the end of each day as head cook at Academy of the City Charter School in Woodside, Queens, Alfonso Zhicay hops onto his bike and makes his way a mile south to Casa Del Chef, the restaurant he opened last August near the No. 7 train tracks.
It requires a gentle shift in the mind to go from a gym …White Wine
A normal sandwich was what I had in mind one day in January. Normal is not what Meat Hook Sandwich does, though, so I ended up eating something that I would call the greatest cheeseburger I’ve ever tasted if not for the inconvenient fact that it wasn’t a cheeseburger. What I ate was a chopped …Food
It is as colorful and otherworldly as a coral reef, this row of fried cauliflower knobs in purple, ivory and marigold yellow. Wrapping each floret is a pale-gold skin of batter. It’s almost invisible, but you feel it as you bite, its soft snap reinforced by the full-on crunch of chopped almonds. …Restaurant
On the menu it is called an egg roll, but what arrives looks more like an elongated turnover, with squared-off ends as sharp as hospital corners. The crepelike wrap is crisp but doesn’t crackle, so that all the attention goes to the interior: lamb minced fine but still juicy and shot through with …India
Can a restaurant still succeed when it fails at what it says it wants to do?
This is not a question critics ask every day. But then the place in question, Eleven Madison Park, is not a restaurant where most of us would or could eat every day.
This, in fact, is one of the sticky issues raised by the …Restaurant
I’m starting to worry about the steakhouse.
It used to be a rock of stability. The shifting winds of fashion did not bend it. Its basic formula was so firmly set that you could go to a steakhouse in San Bernardino and then one in Baltimore and have the same meal without looking at the menu.
Hanging from Via Carota’s ceiling, menacing a large farmhouse table that had been surrounded by smiling customers just a few minutes earlier, was a row of long iron spikes, bent into hooks at their ends. They’d been retrofitted with light bulbs to make a functional if terrifying chandelier, but …Restaurant