Dining in New York City: What we ate and where we ate it

Dining in New York City: What we ate and where we ate it

Photo of Margot Mazur

I think it’s clear which spots we recommend – and of course we ate anonymously and paid for all our meals.

14 Places
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    Good cocktails? Check. Decent wine list at uncrazy prices? Check. Served in actual glasses with stems? Check. Great service despite being packed to the rafters? Check. Fresh, flavoursome fare to wash down the cocktails with? Check.
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    The tasty burrito did what it was supposed to do – fill your belly after a night of drinking. The next morning I couldn’t remember where I’d eaten – and it wasn’t a hangover.
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    Admittedly, the Thai-style shrimp toast was authentic, but somehow I don’t think it was meant to be. This is ‘New American’ cuisine after all.
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    This was the most consistently high quality meal we had in New York. After eating here I wished we’d never vowed to try the full spectrum of New York foods and given the ethnic food and burgers a miss.
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    I liked the food here. It wasn’t extraordinary but it was a little above average. I just felt it was overpriced for what it was.
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    Great room and fine service. Loved the terrine board and the chargrilled lamb burger – one of my favourite comfort food fixes.
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    It never ceases to amaze me how sometimes the best meals can be dished up in the most unpretentious surroundings. The setting is simple, but the food was tasty and truly authentic.
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    Ties with Bereket as the worst ethnic food we tasted in NYC and that is an achievement not to be proud of.
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    We’ve spent a lot of time in Turkey over the years and this was like no food we’ve ever tasted there. These guys need to take holidays to the Old Country more often.
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    Friendly service, some serious beer, no-holds-barred chicken liver and a Chargrilled Burger with Roquefort Cheese & Shoestrings were divine.
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    I’m a harsh critic of hot dogs, naturally, as my parents owned a superb hot dog joint when I was a teen, but I really enjoyed my Spicy Redneck (with bacon, chilli, coleslaw and jalapenos).
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    This was a really disappointing experience, primarily because I’ve eaten Terence’s version of Momofuku’s ginger scallion noodles – and the ones Terence taught Desak to make in Bali – and both were better.
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