Stracchino and Sun-dried Tomato Tartine
The stracchino and sun-dried tomato tartine at Buvette, like a lot of menu items at this inviting West Village “gastroteque,”...
Chocolate Rhum Macaron
When I told Chef Iacopo Falai that I had never found good macarons outside of France, he laughed with confidence...
Porcini Flan
Hearty rustic fare is all the rage, and I’m for it. But sometimes you just want complex, many-layered flavors that...
Chicken Liver Pâté
Ah, “the little jar of heaven” — this is how I refer to the jar of silky smooth chicken liver...
Chocolate Mousse
There are many things to love at Jody Williams’ new French restaurant, Buvette, and I’m still trying them all, but...
Lobster with Coriander Broth
Decadence! There’s no better adjective to describe the deliciously rich lobster with coriander broth at Le Perigord. As the lobster...
Chestnut Millecrepe
Chestnut is the perfect wintry dessert ingredient, and Basta Pasta hits it home with their seasonal millecrepe — chestnut —...
Raspberry Cupcake (muffin)
While Thé Adoré’s “cupcakes” are really muffins — as there’s no frosting on top — I can see why...
Salt Baked Potato (w/ braised oxtail, snail and Parmesan chips)
I love potatoes every possible way they can be cooked, but the salt baked potato at Bar Breton is really...
Baked d'Anjou Pear w/ blue cheese in clover honey & garlic oil
Ivo & Lulu may have a short and simple menu but that ensures they’re good at what they make. The...
Crêpe Suzette
The Crêpe Suzette at La Goulue is quite simply heavenly. Crêpes may seem easy to make, but the texture is...
Le Soufflé aux Deux Fromages (cheese soufflé)
During weekday lunchtimes, the Madison Avenue French institution, La Goulue, serves a sumptuous, light and fluffy, Gruyère and Parmesan cheese...
Ham, Gruyere & Egg Crêpe
The charming thing about Palacinka is that it’s a high-profile but low-profile joint. What I mean is that it’s laid...
Peanut Butter Cookie
I’m usually not a fan of peanut butter cookies. In fact of all cookie flavors, this would be the last...
Avocado on Seven-Grain Toast
Avocado makes everything taste better but when it’s the star ingredient, how does it fare? Pretty damn well. The way...
