Asiatisches Restaurant · Flatiron District · 12 Tipps und Bewertungen
BlackboardEats: Asian-style mac ‘n’ cheese? Yes, please. Silk Rd Tavern uses Korean rice cakes instead of noodles and then melts Vermont cheddar over it all before topping it with toasted Japanese breadcrumbs.
Indisches Restaurant · Upper East Side · 86 Tipps und Bewertungen
BlackboardEats: There isn’t enough Indian-brewed beer to help you pronounce the murgh makhani (fork-tender chicken in a silky tomato sauce) at Moti Mahal Delux, but try your best and you’ll be rewarded.
1141 Brighton Beach Ave (at Brighton 14th St.), Brooklyn, NY
Asiatisches Restaurant · Brighton Beach · 39 Tipps und Bewertungen
BlackboardEats: Café Kashkar might be the best Uighur cuisine in the borough. Be sure to try the fried lagman: thick wheat noodles interlaced with onion and peppers and topped with a fried egg.
171 E Broadway (btwn Rutgers & Jefferson St), New York City, NY
Chinesisches Restaurant · Two Bridges · 402 Tipps und Bewertungen
BlackboardEats: It’s gotten a lot of hype but one bite into Mission Chinese Food’s thrice-cooked bacon and you’ll be a believer. The tofu cakes sprinkled throughout the dish soak up a lot of the unctuous flavor.
53 Great Jones St (btwn Lafayette St & Bowery), New York City, NY
Italienisches Restaurant · NoHo · 248 Tipps und Bewertungen
BlackboardEats: The seared octopus at Il Buco Alimentari e Vineria, is not only done just right—crispy on the outside, a bit gooey on the inside—but comes with a supporting cast of chickpeas and pickled currents.
188 Grand St (btwn Bedford & Driggs Ave.), Brooklyn, NY
Tapas-Restaurant · Williamsburg · 59 Tipps und Bewertungen
BlackboardEats: The foie gras y verras at Williamsburg Spanish restaurant, Cadaqués, marries surf and turf in a very palatable way. The scallops absorb the fat from the foie, giving this dish an amplified flavor.
Italienisches Restaurant · West Village · 154 Tipps und Bewertungen
BlackboardEats: Fazzoletti translates as "handkerchiefs." Perla’s take on this primo piatto, which pairs the hand-cut, feather-light sheets with golden, supple chanterelles and a buttery, garlic chive–flecked sauce,