"The beef tendon salad is full of great textures, acidity, and richness. I could eat this all day." Chef Liza Shaw Leia mais.
"The wood oven-baked chickpeas in the cazuela are fabulous because they are layered with so much flavor, just the right amount of smokiness from the oven and the Spanish paprika." Chef Loretta Keller Leia mais.
"Their seasonal kale salad never fails, and every now and then you just have to get the queso dip. Don't think about what's in it and just eat it." Chef Adam Dulye Leia mais.
"The rich hamachi pairs well with the tart rhubarb, and the whole dish is complimented with Serrano chilies and smoked olive oil." Chef Bridget Batson Leia mais.
"I like to call the uni "butter from the sea." It's so fatty and creamy. Have them pair a nice sake shot with it." Chef Tony Ferrari Leia mais.
"Every time I make it out to Aziza, she prepares something interesting and unique with seasonal fruit that blows me away. Mourad's got his stuff down, too." Chef Brandon Jew Leia mais.
"Their combination of buttermilk and cream is to die for. The panna cotta flavors and fruit accompaniments are constantly changing, but this dessert is always amazing." Chef Emily Luchetti Leia mais.
"The Italian ices at Pizzeria Delfina are so good, and they come in three flavors: chocolate, lemon and cherry. My favorite one is chocolate. Plus, they're made in-house." Chef Joe Magnanelli Leia mais.
"Food that reminds me of my childhood always strikes my soul. Liza's subs are awesome, but her lemon shaved ice reminds me of summertime as a child back east." Chef Greg Dunmore Leia mais.
"This is a tender poached octopus salad with spice heaven—you have got to try this dish. It also comes with a smoked lime gelée, iced heirloom tomato chutney, and amaranth." Chef Hiro Sone Leia mais.
