NY Magazine's Top Meals

NY Magazine's Top Meals

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The best food in town.

21 Places
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    Aside from the famous cronut, try the classic chocolate éclairs.
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    The babka here glistens with sugar on top and is riven with seams of dense dark chocolate in its soft interior.
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    The grilled, soy-and-papaya-marinated pork chops are a favorite dish.
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    Thin-crisped, expertly seasoned fried chicken.
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    The onion soup here is still made the old-fashioned way (with a deeply flavored duck, pork, and chicken stock, and a gooey cap of melted Emmentaler cheese).
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    The best Franco-style beef burger in town is made here with a béarnaise cheese and slabs of buttery toast.
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    An exceptional, New Age version of duck à l’orange: a single, perfectly seared duck breast, a streak of gourmet-quality potatoes mousseline, and a sauce that tastes like the delicate essence of oranges.
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    A veritable blizzard of seafood specialties, like great salvers of Valencian paella piled with fresh shrimp and assorted shellfish\; little tapas plates of tenderized octopus tentacles and chewy a la plancha razor clams doused in garlic and lemon
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    Try the perfectly cooked Chatham cod with parsnips, miso, and brown butter.
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    Where the friendly waiters bring mounds of steamed sticky rice to the table in wicker baskets and encourage you to eat it with your hands.
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    The real specialties at this bar the drinking dishes, like bowls of crackly, coral-pink shrimp chips, platters of the famous Pok Pok chicken wings tossed in chile peppers and spoonfuls of sticky fish sauce.
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    A DIY taco option with grilled beef in Korean galbi marinade, a basket of fresh-made corn tortillas, and five varieties of inventive toppings (pickles, kimchee, etc.)
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