On my second visit to A Voce, I really just intended to have the spaghetti with local ramps, American speck and Parmesan and a glass of the 2004 Gérard Tremblay Chablis — two things I instantly craved as I finished my first meal at A Voce. But alas, who are we kidding?! It’s hard to pass... full article

It is literally corn inside the ravioli. The texture of the crisp corn is rather refreshing and a little unexpected since we are generally accustomed to ravioli with smooth blends of cheeses or meat. Accompanying the ravioli are smoked tomatoes, summer truffle — I can still smell and taste it now — and farona di bosco... full article

Like the Turkish manti, the Uyghur have a manty too. But the Uyghur manty (slightly bigger than a golf ball) is extremely large in comparison. It’s a dumpling filled with the tenderest lamb, onions, cumin and spices. The skin of the dumpling is thicker than wanton skins but thinner than ravioli, and the texture and proportion of skin to filling is just right.

The lagman noodles are homemade and whether pan-fried, served in lamb broth or without broth, each has a unique texture; all are scrumptious. All three versions are mixed with the same meat and vegetables and star anise flavors. The pan-fried noodles are thicker and shorter, while the noodles in broth are also short but flatter, and the regular noodles are like Chinese lo-mien, long and thin.

The lamb gyro platter does not appear on the menu. Its absence is explained by the fact that chef-owner Orhan Yegen does not want to serve the dish unless fresh ingredients are available to prepare it. Thin slices of lamb gyro are served over cubes of sautéed pita bread and dressed with yogurt and tomato sauce. There’s something... full article

Kurt Gutenbrunner’s latest German-Austrian bistro, Blaue Gans, is a welcome addition to his KG empire that includes Wallse and Cafe Sabarsky. Many of the dishes that I expected to be heavier or muddier in flavor were delightfully clean and at the same time richly flavorful. The crispy fried chicken, which is both breaded and... full article

I LOVE the croquettes at Boqueria! Six little croquettes are served in a long slender dish. There are two each of three varieties. The flavors on the menu change but I’ve tasted the salt cod, mushroom and Serrano ham. The three different types are shaped distinctively but I enjoy not knowing what’s what until I... full article

Sushi at Sasabune is a friendly Upper East Side neighborhood experience. The restaurant’s motto is “trust me” because it’s omakase (chef’s choice) only, and that’s how sushi should be enjoyed. At Sasabune, you are in good hands with Chef Kenji Takashi, so you will be served the best selection of sushi. Though it’s more along the... full article

The Brussels sprouts are always on the menu at Alta and they are one of the restaurant’s signature dishes. Their success speaks to chef Harrison Mosher’s talent — he has made a loathed vegetable into a best selling item. What’s the secret? Deep fry the sprouts, add some apple cider reduction to make them taste caramelized,... full article

For such a heavy meat and pasta dish, the final outcome of this braised oxtail ravioli is surprisingly light and delightful. It could have something to do with the porcini foam, which though rich in flavor lends an ethereal quality to the dish. But besides that, the strips of preserved lemon peel add a refreshing citrus... full article

Since it’s a small plate, the arancini (Sicilian rice balls) are bite-sized. They are deep-fried to croquette-like perfection and gooey inside. Bits of bacon accent the rice with decided flavor. Adorably, a tiny fried quail’s egg tops each ball. For garnish, slices of pickled Guindilla peppers add a little accent of spice and... full article

Yakionigiri is grilled rice ball. It’s commonly served at restaurants that specialize in grilled skewers or izakayas, Japanese pubs. The rice ball is usually coated with soy paste and then grilled; this gives it more flavor and texture. The yakionigiri at Yakitori Totto is super tasty, because this restaurant is a grilling specialist and the food is just excellent in general.

It takes some skill and time to grill the bonchiri, as the chef must alternate the skewer from the hotter and cooler parts of the grill in order to achieve the right amount of sizzle on the outside while the fat inside cooks away. And let me tell you, bonchiri is the best! You don’t taste any rubberiness in the skin, and the fat... full article

The thought of summer always conjures up the image of blueberry pie for me. And when I think of blueberry pie, I think of Pearl. Served only in season, I wait three quarters of the year until I can get my pie. So once it’s summer, I would not think of leaving the restaurant without that essential ending to a perfect meal.... full article

The crispy sautéed tender baby chicken at Basta Pasta is an appetizer that’s copious enough to serve as an entrée. Two pieces of super tender chicken — breast and leg — are flattened and pan-fried leaving the skin thin and crispy. Each lean bite is comprised of a little crunch followed by a juicy... full article

You might think that no matter how “fresh” vegetables may be, they can’t be that exciting. Well, think again. The key here is the warm anchovy cream dip. This is not the thick creamy dip that you are used to seeing, but a thin soupy sauce that is so addictive that once you run out of vegetables, you’ll continue to soak it up with bread or... full article

The avocado sandwich is the special sandwich on Thursdays at Olive’s. This is another one of those seemingly simple dishes but just made so well. The combination of California avocado, sprouts, tomato, red onions, Vermont Sharp Cheddar cheese and Chipotle mayonnaise on seven-grain bread really makes this a stand out and one of the most popular sandwiches at Olive’s.

This egg salad sandwich is the special sandwich available only every second Tuesday of the month. How very clever of Olive’s. Just once a month makes me crave it all the more! And while it’s called a classic egg salad sandwich, the combination of the roasted red onion’s caramel taste and the pungent flavor of the watercress make... full article