NYC food

NYC food

Jajaja's entire menu is plant-based, though you would hardly know it once the plates begin arriving. The kitchen operates with the kind of culinary confidence that renders the label almost irrelevant. Flavor leads the experience; the ingredients simply follow.

The Golden Steer holds near-mythic status in Las Vegas. Across its nearly seven decades, the famed steakhouse continues to wear its influence proudly on its decadent walls. In the late 1950s, when the restaurant still sported the atmosphere of a frontier outpost, cowboys donated rifles that hung above the dining room-an homage to the desert hunters who once brought their game to the restaurant's butchers.

New York is the state with the highest percentage of homes without a car (excluding the District of Columbia), meaning many day trips are within reach of NYC by train. If you're seeking relaxation, explore one of the small, colorful villages of New York's Hudson River Valley. Perhaps you'd prefer to dine on Neapolitan-inspired pizza in a charming corner of Connecticut or stroll along the waterfront in one of New Jersey's coolest suburbs.

Bringing a festive touch of Irish charm to Midtown Manhattan, this exclusive holiday beverage is served in renowned Gold Room, a bar that transports guests to the Gilded age. This blend of Guinness Stout is served with three scoops of homemade Bailey's Irish Cream ice cream and a Jameson Irish Whiskey sidecar.

Fidel Caballero, the chef, he makes his tortillas not with lard but with butter, and adds sourdough starter, which gives them tang and tenderness. Surf clam is kissed on the grill and sliced fine so that it's all gentle sweetness. Then, paired with lap cheong, bought from around the corner on Canal Street.

Mr. Manz's evidence is entirely lacking in regard. The only evidence he puts forward is his personal testimony. He also provides no evidence whatsoever of what the reasonable standard of care for spicy food might be. Without any admissible testimony as to reasonable care or spice level, no jury could conclude that Los Tacos had a duty to warn Mr. Manz.

Brothers Fish and Chips is located in the charming village of Ossining, located less than an hour north of Manhattan along the Hudson. Ossining is generally known for its affordable house prices and historic prison rather than its culinary scene, but the wild-caught seafood at Brothers has put it on the map in recent years.

Hiroshi Hiraoka, one of the most respected ramen chefs in Japan and the chef-owner behind Sapporo's Japanese Ramen Noodle Lab Q, is heading to New York City this month for a series of limited-time pop-ups at two Manhattan restaurants. The events will bring his refined "tanrei" style ramen, rarely experienced outside Japan, to diners at Towa in Flatiron and nonono in NoMad.

For the past few years, we've been rounding up the best new restaurants in New York City as they open, with the sentiment being that anyone visiting the Big Apple can get a glimpse of our vast and diverse culinary scene by dining at a younger spot or two alongside the old-school institutions.

As I had no idea about the components of the sauce, no experience before and no warning information was mentioned on the sauce cup, I put a lot of sauces in the taco. Almost instantly I learned that the green salsa is a very hot spicy one.

When you hear that a restaurant is hard to get into, it signals that there must be something worthy of drawing a crowd - and with all of the restaurants on this list, that is certainly the case. Whether it's food so creative you just can't find it anywhere else, cocktails and wine lists crafted to impress, stellar service, or celebrity sightings, these locations are hard to get a table at for a reason.

For the uninitiated, gimbap is sort of like the Korean answer to Japanese sushi: the dish consists of cooked rice and various fillings rolled in dried seaweed and then sliced into biteable pieces.

As a European immigrant in New York City, I remember a time, at least 20 years ago, when American bread and pastries, bagels aside, felt nearly inedible. Sourdough was not a thing. Croissants or any kind of viennoiseries were a punchline. There were regional specialties, sure, but broadly speaking, bread culture in New York was bleak.