Not everyone appreciates this restaurant, but I love the spice, the color, the sheer surprise of the food. This is thoroughly original fare, Indian food filtered through a veil of European techniques, and there's nothing quite like it anywhere.
Today, only one restaurant in the world offers steaks whose deep mineral aroma, sharp tang, and robust beefiness remind me of my dad. . . Steak is the only reason to go to Peter Luger (the hamburgers are good, too). . .
I could eat at this crowded osteria every day of my life and be happy. What more could anyone want than a platter of the home-cured salumi, the great roasted vegetables, and a bowl of perfect pasta alla carbonara?
Jean Georges Vongerichten is one of the top culinary talents of our time, but it was not his scallops with carmelized cauliflower or his sweetbreads dusted with mango powder that first impressed me. . .
Japanese Restaurant in New York, NY, United States
It took me a while to find a sushi chef I wanted to be friends with, but ten years ago I was fortunate enough to meet a gentle chef named Osada at Hatsuhana, and over the years he has enriched my life.
We would never dream of eating at the tables; most of the food on the menu is depressingly dreary. Instead we sit at the counter; Bob has oyster stew while I put away as many different kinds of of clams and oysters as I possibly can.