Restaurante Asiático · Flatiron District · 12 dicas e avaliações
BlackboardEats: Asian-style mac ‘n’ cheese? Yes, please. Silk Rd Tavern uses Korean rice cakes instead of noodles and then melts Vermont cheddar over it all before topping it with toasted Japanese breadcrumbs.
Restaurante Indiano · Upper East Side · 86 dicas e avaliações
BlackboardEats: There isn’t enough Indian-brewed beer to help you pronounce the murgh makhani (fork-tender chicken in a silky tomato sauce) at Moti Mahal Delux, but try your best and you’ll be rewarded.
1141 Brighton Beach Ave (at Brighton 14th St.), Brooklyn, NY
Restaurante Asiático · Brighton Beach · 39 dicas e avaliações
BlackboardEats: Café Kashkar might be the best Uighur cuisine in the borough. Be sure to try the fried lagman: thick wheat noodles interlaced with onion and peppers and topped with a fried egg.
171 E Broadway (btwn Rutgers & Jefferson St), Nova Iorque, NY
Restaurante Chinês · Two Bridges · 402 dicas e avaliações
BlackboardEats: It’s gotten a lot of hype but one bite into Mission Chinese Food’s thrice-cooked bacon and you’ll be a believer. The tofu cakes sprinkled throughout the dish soak up a lot of the unctuous flavor.
53 Great Jones St (btwn Lafayette St & Bowery), Nova Iorque, NY
Restaurante Italiano · NoHo · 248 dicas e avaliações
BlackboardEats: The seared octopus at Il Buco Alimentari e Vineria, is not only done just right—crispy on the outside, a bit gooey on the inside—but comes with a supporting cast of chickpeas and pickled currents.
188 Grand St (btwn Bedford & Driggs Ave.), Brooklyn, NY
Casa de Tapas · Williamsburg · 59 dicas e avaliações
BlackboardEats: The foie gras y verras at Williamsburg Spanish restaurant, Cadaqués, marries surf and turf in a very palatable way. The scallops absorb the fat from the foie, giving this dish an amplified flavor.
Restaurante Italiano · West Village · 154 dicas e avaliações
BlackboardEats: Fazzoletti translates as "handkerchiefs." Perla’s take on this primo piatto, which pairs the hand-cut, feather-light sheets with golden, supple chanterelles and a buttery, garlic chive–flecked sauce,