Recently opened Mulino a Vino is a hidden Italian gem in the Meatpacking District. The restaurant is first and foremost a wine bar, & each dish is available in three sizes. Get the roast octopus. Leer más.
New spot Dirty French, specializes in traditional dishes like Cote de Boeuf alongside Moroccan dishes and even creole flavors from Louisiana. Leer más.
In addition to raw bar items, the menu has gnocchi with roasted pumpkin, crispy sweet potatoes with pomegranate, and ocean trout en croûte. Don't miss the house-cured fish with caviar. Leer más.
This seasonal modern American restaurant in the West Village, has raised the stakes on the notion "farm-to-table." All their ingredients are local & they breed, raise, & slaughter their own animals. Leer más.
Bill Addison's review: "I loved the way Michael Anthony used pork in ways usually associated for beef. A piggy Bolognese tossed with tagliatelle had an appealing unctuousness and meaty bite." Leer más.
Bill Addison's review: The creation that made us keel in delight was a riff on bacon, egg, and cheese sandwiches. Mattos layered avocado, pancetta, & poached egg onto a Danish pastry called a tebirke. Leer más.