Upvoted by Sydney Willcox and 10 others
jonathan-yung

Jonathan Yung

Brooklyn

www.instagram.com/jyung84

Pastry chef at Violet's Bake Shoppe

Jonathan Yung

Pastry chef at Violet's Bake Shoppe

Answer found helpful by Rich Dougherty and 15 others

Tea brined, lemon-scented fried chicken. This fried chicken is the reason why Root & Bone is making the top lists of best fried chicken spots in NYC. Their unique method of creating their fried chicken creates a very juicy and tender fried chicken that is not overly crunchy. I recommend bringing an accomplice with you so you can order the half or whole bird and some sides. That way you can try a little bit of everything, such as the deviled eggs, buckwheat waffles or mac and cheese.

Helpful 16 Comments (3)
jeremy-peterson

Brooklynite, freelance journalist/photographer

Jeremy Peterson

I've had mixed experiences here but I can attest to the fact that the fried chicken is incredible. It's a no brainer to come here if thats what you plan on ordering.

Replies (1) over 1 year ago

jonathan-yung

Jonathan Yung

Brooklyn

www.instagram.com/jyung84

Pastry chef at Violet's Bake Shoppe

Jonathan Yung

Sorry to hear that. I've been there about 3 times and they were generally pretty good. I guess that's what happens when a place gets too popular and busy, inconsistencies.

over 1 year ago

Jeff Diebold

I've been here 4 or 5 times, being an east village resident, and I've had a fantastic meal every time. Just wanted to throw that out there since Jeremy mentioned he had mixed experiences.

Reply over 1 year ago

kate-phillips

Foodie, Travel Lover, Deloitte Consultant

Kate Liou

Touch choice between here and the redhead for best fried chicken in the EV

Replies (2) over 1 year ago

jonathan-yung

Jonathan Yung

Brooklyn

www.instagram.com/jyung84

Pastry chef at Violet's Bake Shoppe

Jonathan Yung

I've been to the Redhead too, but they are never open before 4pm for service. Have you tried Bobwhite fried chicken yet? My personal favorite fried chicken spot in New York is Wilma Jean in Brooklyn.

over 1 year ago

kate-phillips

Foodie, Travel Lover, Deloitte Consultant

Kate Liou

I love Bobwhite! They might be the best. And I will definitely add Wilma Jean to my list, thank you!

over 1 year ago

Upvoted by Francis Barnes and 10 others
175 Avenue B, New York, NY
ida-rae

Restaurant Consultant, former Sommelier at Le Bernardin

Ida Rae

Restaurant Consultant, former Sommelier at Le Bernardin

Answer found helpful by Tracy Shih and 31 others

Babu Ji opened last June in Alphabet City and offers playful Indian street food with a modern twist. The classic flavors of indian curries and spice are all there yet those spices are mixed with underlying tones that you can't quite pinpoint. Babu Ji is a fun way to experience Indian cuisine. Try the Colonel Tso's Cauliflower, the Butter Chicken and Babu's Daal. A word of warning though, the place is ALWAYS busy with excruciating wait times. Try making a reservation online for the $60 tasting menu.

Helpful 32 Comments (4)
adalyn-van-witten

Dutch pastry chef studying in NYC

Adalyn Van Witten

Ive been really wanting to try Babu Ji thanks for the tip with the reservation!

Reply over 1 year ago

julie-farley

Freelance food writer, editor

Julie Farley

That is a perfect line....a fun way to experience Indian Cuisine. Highly recommend this place!

Reply over 1 year ago

Kevin Chang

Awesome review, liked reading this!

Reply over 1 year ago

skyler-zeiger

I spend a disproportionate amount of my income of food

Skyler Zeiger

Seems like this place has gotten a tone of hype recently. 60 bucks for the tasting seems pretty legit, but if you don't want to go that route do you think it's worth it to come here given the wait times?

Reply over 1 year ago

kellie-norris

Kellie Norris

Manhattan

@kelsojeann

Current wine rep for Savio Soares Selections and bartender at Sweet Chick Ludlow. Past lives include The Modern, Craft and Raines Law Room.

Kellie Norris

Current wine rep for Savio Soares Selections and bartender at Sweet Chick Ludlow. Past lives include The Modern, Craft and Raines Law Room.

Answer found helpful by Kevin Clarkson and 5 others

If you follow them on instagram, they make posts about whether or not they've opened up some reservations through Resy, otherwise I like to go on the earlier end and snag seats at the bar. I know they are starting brunch soon, so I'm sure that will be crazy!

Helpful 6 Comment
Upvoted by Yuno Takayama and 10 others
128 1st Avenue, New York, NY
tom-favorule

Tom Favorule

New York City

Service Manager at La Sirena

Tom Favorule

Service Manager at La Sirena

Answer found helpful by Olivia Martinez and 30 others

The east village in NYC can be a slog sometimes to find what you are looking for when trying to go out to eat. It is always exciting to me when restaurants take a cuisine that isn't very well known and really interpret it to make it what they feel is approachable. Noreetuh, which opened last year, uses their background in french cuisine and applies it to create their version of Hawaiian cuisine. Chef Chung manages to bring all types of flavors and ingredients from Hawaii to put together beautiful plates in a comfortable setting. In the east village, service and food are almost never synonymous but this is a great hidden gem for both. If you are interested in straying away from typical east village spot and try something new (Spam Agnolotti!) then head over to Noreetuh and be sure not to miss the mushrooms.

Helpful 31 Comments (3)
marc-ramos

Private chef, specialize in latin american cuisine

Marc Ramos

I liked your description of them and this is definitely one of the bright new spots in the EV. The poke dishes here are insanely good.

Reply over 1 year ago

john-barber

Moved to New York City for work, stayed because of the food

John Barber

My friend just told me about Noreetuh and that it was opened by a couple of former Per Se guys, i'm pretty intrigued

Reply over 1 year ago

lara-chang

Wish I could work as an ice cream tester for Ben & Jerry's

Lara Chang

Thanks Tom this was a pleasure to read!

Reply over 1 year ago

Upvoted by Mandy Nguyen and 6 others
342 E 6th St, New York, NY
kat-craddock

Artisan Bread Baker, @katcontrol

Kat Craddock

Artisan Bread Baker, @katcontrol

Answer found helpful by Sayat Özyılmaz and 17 others

Has anyone else noticed the little treasure of an udon shop that quietly opened on 6th street a few months back? I hesitate to draw too much attention to my favorite new neighborhood haunt, but this one deserves some accolades.

Austere and peaceful in the midst of Little India’s curry houses, Raku is easy to miss. With no sign and only the tiniest window, it is marked by indigo noren over the door and a short menu pinned to its stucco façade.

I am a big fan of frozen, doughy packaged udon. I appreciate the chew and heft of the grocery store brands in all their cheap starchy glory. Let me be clear... Raku. Isn’t. That. Raku’s irregular, hand-cut noodles (available in regular thickness or thin) are light, springy and tender.

The best soups on offer have clear, potent broths flavored with kombu, mushrooms, shortrib and tripe, or duck. Other formidable options include curried beef, chicken with mochi, and a simple egg-thickened broth (a little bit viscous, but stick-to-your-ribs delicious if you’re into that sort of thing).

The crispy pork gyozas are tasty and delicate; the silky monkfish foie gras, while well-executed, is a bit precious and puny for what I’m looking for in a noodle bar. I have been told that the rice-bowls are delicious, but in half a dozen visits, I haven’t been able to deviate from those unbelievably perfect noodles.

Prices have gone up slightly in the few months they’ve been open, but they still offer a phenomenal bowl of udon soup starting at $10 and maxing out at about $17. Sake and a handful of Japanese beers are available as well, but don’t forget to hit the ATM; Raku is a cash-only establishment.

When asked if I could purchase the noodles frozen, my server demurred. Evidently they are imported directly to the restaurant from a small town outside Tokyo and are available nowhere else in the States. Have I mentioned how much I love this city???

Helpful 18 Comments (3)

Samantha Butler

Um this just made me so happy. I'm only a few blocks away so I will be going here ASAP. Thanks for sharing your hidden gem!

Reply over 1 year ago

jeremy-peterson

Brooklynite, freelance journalist/photographer

Jeremy Peterson

Totally rad, and loved your review of this place!

Reply over 1 year ago

anita-malhotra

Any time's a good time for a margarita

Anita Malhotra

Just when I thougth I had the east village all figured out! I seriously would have never found this thank you!

Reply over 1 year ago

Upvoted by Barbara Hobson and 3 others
178 Stanton St, New York, NY
abby-swain

Pastry chef at Craft, Craftbar

Abby Swain

Pastry chef at Craft, Craftbar

Answer found helpful by Esther Samuelson and 7 others

Great wine, delicious food, cozy atmosphere. Their take on Borscht is way better than Mom used to make. I really enjoyed the texture of the skin on the Tilefish. Some other hightlights were the chicken, mushroom ravioli and the shaved milk for dessert.

Helpful 8 Comments (2)
dana-silverstein

Midwest girl, love to cook and dine out in NYC!

Dana Silverstein

I think i was reading an eater review that talked about the small portion sizes here. Did you find that to be an issue at all? I'm really curious to try Lowlife.

Reply over 1 year ago

esther-samuelson

PR and social media professional

Esther Samuelson

They are high up on my list of new spots to try, appreciate the info you shared!

Reply over 1 year ago

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