8 Best Bites in NY From 2011

8 Best Bites in NY From 2011

Photo of Kenji Lopez-Alt

Most are cheap, some are a little pricey, but all are freaking delicious.

8 Places
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    An intensely lobstery foam floats on top of a rich celery root soup studded with cubes of black truffle & tender chunks of butter-poached lobster. At $14 for a couple sips, it might be the most expensive cup of soup in the city, but man, is it good.
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    The fried duck egg with ramps & anchovy dressing was a knockout plate of food. They're done extraordinarily well, the slender greens amply salted & oiled & picking up a good char, the duck egg runny & molten, topped off with an anchovy-butter emulsion.
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    It doesn't take much more than excellent bread, a few simple but high-quality ingredients, & a bit of thought to put together a world class sandwich. The Manaouri Cheese & Fig at The Smile has got all three.
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    The Chargrilled Lamb Burger here is nothing but lamb and salt. Perfectly cooked every time, insanely juicy with the intense grassy funk of a well-seared, well-fatted lamb chop, it dribbles and drips as you eat it in the most glorious way.
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    I brought half a cold cut sandwich out to pieman Paulie Gee at his Greenpoint pizzeria. A self-proclaimed sandwich-ambivalent man, he seemed to have no problem scarfing it down with plenty of praise after reheating it in his wood fired oven.
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    Tears in Eyes comes with a heat warning from both the menu & the waitress. The slippery chunks of tofu-like bean cake sauced with a roasted chili & black fermented soy bean sauce wasn't the hottest appetizer we tried, though it was one of the tastiest.
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    One of the best dishes of Home Made Silky Tofu ($5) I've had. A creamy block served on top of a bamboo leaf with grated ginger, scallions, nori, and bonito flakes is custard-smooth and exceptionally tasty with a bit of soy sauce.
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    The Pad Ped Moo Korb is flavored with wild ginger, fresh green peppercorns, and a spicy curry like paste made from coriander root, chilis, shallots, and lemongrass, it arrives at the table with an intense aroma that only picks up as you start to eat.
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