"This is the perfect late-night sandwich—pulled pork, pickled radishes, some chilies and a great ciabatta! My absolute favorite go-to snack. The late-night menu is served until 2am." Chef Dan Kluger Leia mais.
"I'll get a Margherita pie and maybe some pasta, a vinegary celery root salad, or some other awesome sh-t. And it's ALWAYS lick-the-f-cking-plate-clean good. ALWAYS." Chef Brooks Headley Leia mais.
"This place has amazing roast pig... This is a great, late-night spot in Chinatown for all porcine cravings." Chef Seamus Mullen Leia mais.
"Order two bowls at a time—you will be glad you did! It's everything a chicken soup should be. This soup will give grandma a run for her money." Chef Albert Di Meglio Leia mais.
"Of all the burgers I've eaten, this one, made with different cuts of prime dry-aged beef and caramelized onions (and no cheese), is tops and worth the expense." Chef Scott Conant Leia mais.
"Don't be shy about the small bar. Go outside into the courtyard and enjoy some spot-on delicious Italian food. Everything on the menu is delicious, and the Negronis are a must-have." Chef John Taus Leia mais.
"I always start with the steamed buns—pork, of course. Slow-cooked, super tender pork belly is served in a super soft rice bun with just a touch of spice. It’s delicious!" Chef Jim Botsacos Leia mais.
"Pastry chef Jen Giblin worked so hard to create the most flavorful and chocolaty cake and she succeeded. It's available at the Blue Smoke Bake Shop, too." Chef Dan Kluger Leia mais.
"After all these years and all of the sandwich hysteria, the mortadella tramezzini from Bar Veloce is still the best cold sandwich in NYC." Chef Wylie Dufresne Leia mais.
"This is a perfectly executed burger served unexpectedly at a bar. The bun is nicely toasted, the burger is the exact temperature you order it and the condiments are fresh." Chef Mario Carbone Leia mais.
