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Here, baby strollers are steamrollers, Elmo might be a groper, and even pizza sauce can land you in the crosshairs of the mob. Carefully selected and dry-aged in the basement of the legendary Williamsburg chophouse, the hefty steak for two arrives sizzling in a glorious mix of melted butter and its own juices. April Bloomfield’s first nose-to-tail gastropub is essential for serious carnivores.
And yet, against all odds, the city has so far failed to chew you up or spit you out -- meaning you still have time to try the best of our Harlem bodegas, storied West Village dinner spots, buzzy Brooklyn joints and questionable food carts. Renowned for its hefty cuts of tasty, local meat, this place is trading in the best of the best -- like the beer-and-apple-braised pork shoulder with roasted mashed potatoes.
This no-frills burger stands on superior ingredients done right: a griddled medium-rare patty topped with American cheese, lettuce, onions, and pickles, all sandwiched between a perfectly squishy bun.
On the corner of Mac Dougal, the spot is just as solid as the uptown original.
the sort of place you’d expect would serve an unrivaled lobster roll.
Tender Maine lobster meat (pulled from the spot’s very own lobster tanks) is mixed with house-made mayo, butter, paprika, and scallions, and stuffed into a New England split-top bun.
No meal at this buzzy, subterranean speakeasy-style Mexican joint is complete without an order of the world famous elote.
The skewered, charred grilled corn on the cob is served steaming hot and topped with lime, queso cotija, chili powder, and house spicy mayo.
The spit-roasted lamb on basmati is excellent, but as every New Yorker knows, the secret’s in the white sauce.Served in an old-school West Village spot with checker-tiled floors and a seemingly endless parade of buttoned-up waiters, the ambiance is as classic as the burger.looking to build a cheese plate, the counter at this famed spot serves incredible “melts” (essentially tricked-out grilled cheeses).These days, the city is littered with a wealth of pork buns -- but the often imitated, never duplicated OG bun is surprisingly simple: steamed bao, roasted pork belly, cucumbers, and scallions.The proportions are perfect; it’s savory and sweet; and it puts food market copycats to shame.