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New York City
Sous Chef at Marea
Campagna at the Bedford Post Inn is truly a destination to experience, anytime of the year. Chef Devin Bozkaya has done a remarkable job constructing a menu that highlights both traditional Mediterranean flavors and locally grown and sourced products. The pastas are some of the best outside of the city, the fusilli with pork ragu, the creste nero, and the seasonally inspired rotolo being the can't-miss selections. The 8-room Inn on property offers a wonderful overnight escape from the city for those looking for a weekend get-away.
If you like it then you shoulda put sriracha on it
I went here last year and still have wonderful memories. I second your recommendation for this as a great weekend getaway!
over 1 year ago
My friends think I'm a food snob
I checked out some photos after reading your piece, it looks like an incredible venue. Not quite the same, but reminded me a bit of the experience of going out to BHSB.
Dessert before dinner!
Amazing review! Thanks for this!
Halcyon / Egan & Sons
This is such a beautiful restaurant and Inn! Thank you for reminding me that I want to go back!
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General Manager @ Wallse Restaurant, modern Austrian cuisine in the West Village
You cannot call yourself a real foodie until you've made the trip to Port Chester for a Guanciale Pizza at Tarry Lodge. Wood-fired pizza topped with guanciale, black truffles and a sunny side egg--it's just a Metro North ride away. Your favorite band is probably playing at the Capitol Theater. And you can't leave PC without a stop at Sam's for a beer post-theater.
Midwest girl, love to cook and dine out in NYC!
Oh my gerd that looks so friggin good! This will definitely be added to my bucket list for food adventures!
PR and social media professional
I have been known to take day trips specifically for food, this sounds like it might be worth it :)
Art Director, wine lover, passionate about all things culinary
Great to see some more spots on RoundTable in Port Chester!
Executive Chef, Freehold Brooklyn
I helped open this farm-to-table gem in Westchester, just "North" of the city about 6 years ago. Owners Stephen Mancini and Eric Gabrynowizc have combined their experience working for Danny Meyer at USHG hotspots like Blue Smoke, Maialino, Gramercy Tavern and Union Square Cafe. They work with small local farms to bring in some the freshest seasonal ingredients to be found in the Hudson valley. Not only will the food blow you away, but the hospitality at North is second to none with a well trained staff that will make you leave feeling like a VIP every time.
My boyfriend's family is from this area, this will make a great recommendation for them! Unless they know about it already...then I'll just insist they take me here next time we're up there :)
about 1 year ago
Chef de Cuisine at Boilermaker
Granted, being a block away from the first stop in Brooklyn on the L train isn't very far from Manhattan, but it counts, and I'm going to tell you all a very serious bit of advice- go to this place NOW before it blows up.
Chef Marcellus Coleman, an alum of Eleven Madison Park and WD-50 (and a "Chopped" champion) has put together a fantastic menu that includes late night (after midnight) eats. The flatbread is chock full of wonderfully fresh springtime (as I write this) ingredients- ramps, roasted asparagus, radishes, favas, and burrata. The lamb burger is a monstrosity that has to be tasted to be believed, seasoned with Za'atar and harissa, topped with a caramelized onion and shitake marmalade that talks dirty to you with each bite. The roasted chicken is amazingly flavorful, juicy, and herby, paired with yucca fries it is one of the best I've had in the 5 boroughs. I would dare say it deserves comparison with Barbuto and Beauty and Essex, but I'll let you decide for yourself.
Partner this amazing food with a fantastic cocktail program (try the very un-PC "White girl wasted- be careful), a back patio/outside dining area (seats 50!) and a staff that you can sense believes in the product, and you're sure to have a great time. The fact that it's open late, and that it isn't far from Manhattan makes it a can't miss. I say it again, go now before word gets out and you can't get a reservation.
Born in Hong Kong, Instagramaholic
This was my favorite review I read on here today! Sounds so good...thanks for sharing the secfret!
This place sounds dope -- always enjoy your recommendations, thanks MIke!
Shawn Radar Burnette
Chef at Delaney Resaurant Group
Truly inspired Middle Eastern food though heavily bent to Isreali.
A remarkable vision of Eldad Shem-Tov's food is at least paralleled by the remarkable surrounding and atmosphere created by owner Sarah Conklin. Eat fresh, new, inspired and healthy food with one of the most important glass factories and pre-civil war industrial monuments in all of NY. Foodie joy if you are lucky enough to catch Chef at the helm in the kitchen.
General Manager at Delaney Chicken
Once you've graduated from the faux tex-mex haze of Chipotle-style burrito joints, you may recognize the superiority of the small corn tortillas. Bright and flavorful, fresh corn tortillas can single-handedly take mediocre fillings and turn them into a wonderful taco.
So why doesn't everyone use corn tortillas, and more importantly, why do some corn tortillas suck? Because the best corn tortillas are traditionally made from masa, or corn that is alternately dried, soaked, and ground in an incredibly arduous process. You can ease the process by starting with Masa Harina, which is a flour made from masa, but the results can vary widely, and in my (admittedly snooty) opinion, fall short of the real deal.
All of this is to say that when I crave tacos, what I'm really wishing for is Tortilleria Nixtamal. As far as I know, Nixtamal is the only place in the city that goes through the back-breaking work of turning corn into tortillas from start to finish. The menu in it's entireity is good bordering on great, but what makes this place a can't miss is absolutely the freshly made tortilla wrapped around every taco.
As you might expect, the tamales (masa wrapped in a corn husk and steamed) are also out of this world. Similarly, the chips made out of the fried tortillas are golden and crunchy and perfectly seasoned.
I would also note that you can purchase raw masa, freshly made and pressed tortillas, and a number of yummy sauces (including a nicely balanced Mole) from a walk-up window outside of the restaurant. There have been many nights that I have giggled to myself as my dinner guests marveled at the tacos I serve - if only they knew that the secret is just a quick ride on the 7 train away.
BBQ Grill Master, beer lover
Finally someone who understands tacos! I don't live in queens but Im almost tempted to head out there just to try this out
Wowee this was so much fun to read! This will definitely go onto my list!
This was straight up awesome!
Manager at Blue Ribbon Federal Grill
Do you like Thai food? Can you handle a little authentic heat? Ayada Thai serves some of the best Thai food I've ever had and several of their dishes come complete with enough heat to make you sweat in February with the windows open. The plethora of fresh dishes from their chicken laarp and papaya salad to the whole fried red snapper in any of their sets are all outstanding. This is your local Thai Restaurant in the city cooking at Khe-Yo level flavor and execution with the price tag of "deep Queens".
(This area of Queens, is well known for it's Korean Barbecue and Thai restaurants. It's a bit of a hike on the train but entirely worth it and if you're being ambitious, you can do what my friends and I do: head out early, Korean Barbecue for lunch, explore the neighborhood until we have room to eat again, Thai food at Ayada for dinner, ride the train home in bliss)
Sommelier at Colicchio and Sons.
I grew up in Westchester County, NY, in a small town called North Salem. It's suburbia, so there isn't really much in the realm of food going on around there other than diners (which are awesome, obviously), and pizza places. We all got really excited when a Dunkin Donuts finally opened in our little shopping center. But there was one gleaming beacon of gastronomy in our town that all the neighboring small towners in the area drove out of their way to go to on a weekly basis. The Blazer is not just a small town bar, it's a Westchester County institution. It's gospel. Ask anyone who grew up in Westchester. It has everything you'd want in a small town pub: old school charm, paper placemats, cramped quarters, only accepts cash; with the added bonus of having absolutely incredible food from top to bottom. They've been open since the 70's, but have had the audacity to only add maybe six new items to their menu over that span of time. Well, hey. If it ain't broke, don't fix it, right? And sweet jeez this place ain't broke. I've pretty much ordered the same thing every time I've gone there since I was about 12 years old. Start with pretty much the best cup of chili in existence (topped with cheddar and onions, of course), followed by a bacon cheeseburger (the burger has never disappointed. It's also the size of a women's softball) and a small plate of fries, which are less "fries" and more "quartered potatoes" (you can't finish more than a small plate of fries unless you're Joey Chestnut or some other professional eater). They have mostly local brews on tap, plus some familiar stuff. But this place is really all about the food. Don't come expecting 4-star service (though the employees are always friendly). They might even forget to bring something you ordered. But that's sort of the charm for me. Regardless of when the food hits the table, it's always exceptional and it makes me proud to be from North Salem.
Co-founder of RoundTable
Alex, your posts are amazing dude. I feel like I go on a journey every time. Great stuff!
over 1 year ago
Much appreciated, Andrew!
over 1 year ago
Event Coordinator, I research great places to eat for a living
Those fries/potato wedges look mind blowing. I wish I lived closer to here this reminds me of a restaurant at home!
Take a day trip, Neha! It's worth it!
Bartender at CUT by Wolfgang Puck
It took an exodus of NYC Chefs to create this amazing restaurant, getting a lot of the same produce we get in NYC, closer to where its farmed in NJ. There are 4 restaurants in this stunning mansion, and its an easy train ride away. I won't attempt to write anything better than the great press its received, I will vouch for the greatness of the restaurants in the stunning Vail Mansion.
Jockey Hollow Bar & Kitchen
The Blazer Pub
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