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New York City
Chef de Cuisine at Boilermaker
You say NYC to me, I say steak (it IS called a NY Strip, after all). While everyone will have their own personal views on which one is the best and why, for me, there is no better representation of New York City than Keens Steakhouse.
Reason 1: The mutton chop. Every steak house has a porterhouse, a filet mignon, strip steak, hanger, skirt, ribeye, Delmonico, etc. How many others can you name have a mutton chop? Exactly. There's a reason it's famous; you'll only understand if you actually try it.
Reason 2: The history- the décor, the service, the presentation from the time you walk in to the time you walk out harken back to an era long before most of us even knew what a great steak is. Ask about the scores of pipes, I won't go into it here. See if any belong to someone you've read about or heard about.
Reason 3: The value. Everything is expensive in NYC, particularly in Manhattan, we all know that. Yet, having, once again, eaten here just last week, I can't help but feel that when all the values are added up- the taste, presentation and flavors of the food, the service, the décor, the attention and care given by the staff- that it's a far better value than any other place in the city. Don't believe me? Try it yourself, I know you'll be surprised.
Co-founder of RoundTable
Despite living in NYC for 10 years I've never been here, but this might've been the thing that convinces me to go. Loved it. Thanks Mike!
about 1 year ago
Food Enthusiast, Lawyer, Mother
Such a great piece about Keen's! Makes me want to go back :)
PR for Dining & Hospitality
Think I might try and take my BF here for his birthday this sounds like something he'd love!
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Moved to San Francisco, doing Istanbul-themed pop-ups every week with my wife at www.feastly.com/lauraandsayat
Yes, it requires a day trip, and yes, it's not technically NYC but as a cook I appreciate and embrace the fact that upstate NY is the backbone of the restaurant scene in NYC and Blue Hill is at the forefront of NY cooking.
Pictured in the back ground is the idyllic Stone Barns Center for Food and Agriculture. In the front is Blue Hill's beet-dog (30% beet) on a wholewheat (ground in the kitchen) topped with a relish made with gherkins fermented in house paired with a Captain Lawrence sour ale.
If you want to understand the NY landscape, flora and fauna and enjoy a wide representation of seasonal, thoughtfully prepared and perfectly executed food, Blue Hill at Stone Barns is the perfect destination. They're constantly innovating and breaking new ground carrying the Chez Panisse's torch on the East Coast. The dining experience at Blue Hill at Stone Barns is multi-faceted, complex, loaded with information, sometimes thought-provoking, sometimes exhilarating and always delicious.
One of the best descriptions of BHSB that I've read! You certainly do this fantastic establishment justice!
about 1 year ago
Thank you Mary, I must say though, I used to be a cook at Blue Hill, and I am still very excited about what Dan Barber / Adam Kaye and team do over there.
about 1 year ago
I am DYING to go here! The beet-dog looks amazing...not what I would have expected!
Morgan the beet dog is the tip of the ice berg, they charting new ground every day, amazing place, very innovative.
Studying in Paris ignited my love of French cuisine
Another great post Sayat love reading them!
Thanks for the kind words Payal, let me know if you ever make it upstate what you think of your meal!
Ruinart Brand Ambassador
Although not technically a restaurant, this is one of my absolute favorite places to eat in NYC. A New York institution.
First of all, the staff is perfectly polite, professional and knowledgeable, not to mention always dressed in impeccably clean white uniforms. They boast a most epic selection of smoked fish from all over the world, a dizzying array of cream cheese flavors, high quality caviar at many price points and the fixings, not to mention a candy selection that will break your resolve.
What's the move? Get there early on the weekend. Like 9, latest. Take a number and score some delicious coffee. Sesame seed bagel, New Zealand double smoked King Salmon, caviar cream cheese, tomato and capers. Boom. A few chocolate covered pretzels, licorice or maybe some babka... Take it somewhere cozy to eat and you can thank me later.
Wish I could work as an ice cream tester for Ben & Jerry's
I have wanted to go here many times after Katz's, but this might just be the best review I've read about R & D. Motivates me to try it next time around!
Truly awesome review for Russ & Daughters
Sommelier, Restaurant Marc Forgione
Murray's is such an institution in the city (and in the country, really) for cheese and all things stanky and delicious, and cheese lovers coming to NYC for the first time really shouldn't miss the hallway sized cheese and wine bar right next door to the famous retail shop. Not only are the wine, cheese and accouterments pairings some of the finest I have EVER had, the scene really screams "New York" to me, huddled into the village, surrounded by old pizza joints and michelin star restaurant alike. This was one of my first visits on my first time to New York when I was freshly 21...and I still herald it as one of my favorite spots. In addition to the cool atmosphere and killer selection of libations and cheesy things, they are offering a cheese themed tasting menu on Tuesdays and Thursdays (two seatings a night) that has had me salivating like a rabid animal ever since I read the menu online.
Any time's a good time for a margarita
This is probably the best review I've ever read of Murray's. Love love love!!!
Food writer and lover of all things chocolate
I loved your other reviews too but this might be my favorite ;)
Adalyn Van Witten
Dutch pastry chef studying in NYC
Adalyn Van Witten
Fantastic piece, thanks Erin!
Chief Culinary Officer/ Chef Partner Honeybrains
For the fat kid in all of us, sandwiches here epitomize my ideal NY deli sandwich. Although it's located in Astoria, it's well worth the trip for one of their enormous sandwiches which are all $10 or under. Their two specialties, "the bomb" and "Italian combo" both boasts more meat and cheese than one person should ever consume. These sandwiches are topped with lettuce, tomatoes, onion, sweet/hot peppers, as well as several additional toppings if you so please. These beastly sandwiches rest in between 12-14in of a soft white or sesame Italian loaf. Be warned, they often sell out of bread before the end of the day. However, you can get a sandwich without bread, which I did when they ran out once. I went home and was able to make three, yes three enormous sandwiches with 7 grain bread. SKC is well worth a visit any time you have a craving for one of the best deli sandwiches in all of New York. Any fat kid will agree with me...
I sent your review to my boyfriend, I thought of him the second I saw this. I have a feeling I'll be going out to Queens sometime soon...
BBQ Grill Master, beer lover
Reading this made my day. The whole 'more meat than you could possibly eat or even want' reminds me a bit of Defontes, another of my favorites.
Cheap eats to fine dining and everything in between
This is probably the most obvious one of them all, but it's still the place that I recommend to all my friends who come in from out of town and want to experience the quintessential New York City deli sandwich. The Reuben is superb and worth trying your second or third time around, but if you're a first timer the Pastrami and Rye (which is their claim to fame) is a must. It's the only place in the city I can think of where waiting in line to pay $20 for a rather simple sandwich is completely worth it.
Independent Wine Consultant
If you want to show someone modern Brooklyn dining, take them to the place that started it. One of the best steaks in NYC when they have a bone-in ribeye, and the wine list always makes me happy.
Private chef specializing in Italian, French
One of the best meals I had in 2015. These guys are always on point.
Brooklynite, freelance journalist/photographer
I'll have to go back for that bone-in ribeye if you think it's one of the best in the city
Sal, Kris & Charlie's Deli
Blue Hill at Stone Barns
Murray's Cheese Bar
Russ & Daughters
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