My Favorite New York City Restaurants

My Favorite New York City Restaurants

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Nowhere do public and private come together so completely as they do in restaurants. That is why New York is -- and always will be -- a city devoted to the joy of eating out.

24 Places
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    This is the greatest conglomeration of culinary talent under a single roof that we have ever had in this city, and it's a truly exciting prospect.
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    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.
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    The name has changed, but nothing else has: The burgers and the onion rings are still terrific, and there are still the same odd wooden seats with their fitted trays.
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    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). . .
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    My favorite meal at this diminutive restaurant is a few salt-crusted shrimp, a bucket of steamers, and a perfectly cooked little lobster.
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    I love the innovative sushi, the restlessly imaginative food, the smiling service, and the ever-present celebrities. . .
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    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?
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    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. . .
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    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.
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    The noodles are great, the deep-fried crabs are the perfect combination of crunch and brine, and when I'm under the weather a bowl of wonton soup always improves my mood.
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    When you bite into the fragile wrappers, a mouthful of the richly concentrated soup explodes into your mouth, and the flavor keeps echoing long after you have swallowed.
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    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.
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