Restaurants I must try

Time Out New York: Try the momos, but order these crescent-shaped Tibetan dumplings steamed to fully appreciate their thin, delicate wrappers. It’s one of our #100best dishes and drinks of 2011. Leer más.

Time Out New York: Try the tempura-style crispy rock shrimp. Chef Ken Addington tosses them in an aioli flavored with chilies, lime zest and Seville orange. It’s one of our #100best dishes and drinks of 2011. Leer más.

Time Out New York: Try the fiery Hellboy: chili pepper-infused honey drizzled over a blistered pie w/ sopressata picante, creamy fior di latte & grated Parmigiano-Reggiano. It’s one of our #100best dishes & drinks 2011. Leer más.

Time Out New York: Try the fragrant dum biryani, an Indian-style potpie filled with glistening hunks of ginger-marinated goat leg tossed with saffron-dyed basmati rice. It’s one of our #100best dishes and drinks of 2011 Leer más.

Time Out New York: Try the mind-blowing Montanara pizza, deep-fried and finished in a wood-fired oven for a chewy yet featherlight crust. It’s one of our #100best dishes and drinks of 2011. Leer más.

Time Out New York: Try the vegetarian taco. Creamy guacamole, a grilled spring onion, cotija cheese & drizzles of crema elevate the taco from humdrum to extraordinary. It’s one of our #100best dishes and drinks of 2011. Leer más.

Time Out New York: Try the juicy All American with cheese, it's succulent with a crunchy exterior. It’s one of our #100best dishes and drinks of 2011.

Time Out New York: Try the steamed-to-order shrimp-and-snow-pea-leaf dumplings, packed with minced shrimp, flecks of scallions and bright, fresh snow-pea leaves. It’s one of our #100best dishes and drinks of 2011. Leer más.

Time Out New York: Spring for the juicy grilled flank-steak sandwich. The beef spends 24 hours in a flavor-boosting bath of oil, garlic, crushed peppercorns & pimentón. It’s one of our #100best dishes & drinks of 2011. Leer más.

Time Out New York: Try the rib eye. The luscious beef gets an overnight bath in soy and an expert sear to tease out its umami richness. It’s one of our #100best dishes and drinks of 2011. Leer más.

Time Out New York: There’s no shortage of delicious seafood and house-made chorizo in the paella. It’s one of our #100best dishes and drinks of 2011. Leer más.

Time Out New York: Try our favorite version of beef rendang. The tender beef is simmered low & slow in a fragrant mixture of clove, cinnamon, lemongrass & coconut milk. It’s one of our #100best dishes & drinks of 2011. Leer más.

Time Out New York: Try the rich beer-braised-tongue tacos. The soft, shredded meat is slow-cooked with Negra Modelo, bacon and chorizo. It’s one of our #100best dishes and drinks of 2011. Leer más.

Time Out New York: Try the spicy and sweet kai tod, Asian fried chicken with a garlicky marinade, sweet chili dipping sauce and succulent flesh. It’s one of our #100best dishes and drinks of 2011. Leer más.

Time Out New York: See if the smoked chicken wings are available: rubbed with a mixture of mustard powder, cayenne, brown sugar & other spices, then smoked for 2 hrs. They are one of our #100best dishes & drinks of 2011 Leer más.

Time Out New York: Try the candylike Ba Si. Deep-fried taro, sweet potato and apple form the starchy base of this funky, interactive Northern Chinese dessert. It’s one of our #100best dishes and drinks of 2011. Leer más.

Time Out New York: Try the al pastor tacos. The juicy meat is redolent with lime juice, earthy chilies, sweet pineapple and cumin. It’s one of our #100best dishes and drinks of 2011. Leer más.

Time Out New York: The star of the no-frills menu here is the sizable cheeseburger ($12): Made with well-seasoned, griddled patties, the hefty sandwich oozes melted American cheese from beneath a toasted potato bun. Leer más.

Time Out New York: Most of the snacks on chef Jason Marcus’s often-changing menu are $10 or less. Snag a table on the lush back patio, & feast with the knowledge you’re filling your belly without emptying your wallet. Leer más.

Time Out New York: Try the Bash Style burger, Chef Josh Capon’s NYC Food & Wine Festival award-winning creation—garnished with caramelized-onion-and-bacon jam, American cheese and shaved pickles. Leer más.

Time Out New York: The addictive “double cheese”—a squishy toasted bun sandwiching 2 juicy patties cloaked in melted American cheese with onion, lettuce & tomato—is a gloriously greasy retort to Golden State smugness. Leer más.

Time Out New York: Try the beer-braised tongue taco here, the brined pork tongue is cooked with bacon, chorizo, onions and a slug of Negra Modelo. It's one of NYC's 26 best tacos! Leer más.

Time Out New York: Try the taco de pescado here, featuring golden fried fingers of beer-battered mahi-mahi. It's one of NYC's 26 best tacos! Leer más.

Time Out New York: Try the Carne Asada taco here, the tender cubes of rich flap steak are seasoned with a secret spice blend. It's one of NYC's 26 best tacos! Leer más.

Time Out New York: Try the lengua taco at this popular cart, the soft tongue is simmered for four hours and tucked into two warm griddled corn tortillas. It's one of NYC's 26 best tacos! Leer más.

Time Out New York: Try the Birria de Res taco, the beef simmers with dried guajillo peppers & avocado leaf for three hours, until the meat is tender & infused with aromatics. It's one of NYC's 26 best tacos! Leer más.

Time Out New York: Try the Carne Asada taco at this cart, available daily from 6pm-6am. It's one of NYC's 26 best tacos! Leer más.

Time Out New York: Try the spicy beef with knife-shaved-noodles, bobbing in a lip-tingling broth. It’s one of our #100best dishes and drinks of 2011. Leer más.

Sarah Dineen: Everything we had - gumbo, fried chicken, jambalaya - was delicious! The decor inside is awesome. I felt like I was in Bon Temps, LA minus the vampires.

The Wall Street Journal: You can't go wrong with mofongo, a dish of ground plantains mixed with pork and cheese and dripping in cheese sauce. Leer más.

Real Cheap Eats: Though known for their XLB, "don’t overlook the Pan Fried Pork Buns. A juicy pork meatball is housed inside a tender and fluffy bun, with a golden fried bottom. It’s the pot sticker of steamed buns." Leer más.