• A-Town Bar & Grill

    This Ballston restaurant opened over the weekend with 22 TVs, an oversize patio and food service until 2 a.m.

    By Erin Hartigan August 13th, 2012 Read More

  • E&O Asian Kitchen's Gluten Free Fare

    The newly remodeled E&O Asian Kitchen also sports the city's most informative and generous gluten-free menu. Some of the dishes require you to ask the server for substitution, but the best dishes, including the "Japanese bop" with pickled and sauteed vegetables and a fried egg, come straight from Arnold Wong's standard menu.

    By Jonathan Kauffman August 13th, 2012 Read More

  • Palmers

    This new café and bar in Brooklyn serves a diner-style menu with pizza, burgers and quesadillas. Breakfast and lunch will follow soon.

    By Tressa Eaton August 13th, 2012 Read More

  • Iconic Hand Rolls

    The hand rolls (designed by Japanese cookbook author Hiroko Shimbo) at this new East Village spot are fresh, filling and well-priced ($4.50 to 6.50). We like the shiitake with pickled carrots and sesame seeds.

    By Tressa Eaton August 13th, 2012 Read More

  • Vito's Pizza

    Soft and thin enough to fold, charred enough to carry a crunch from tip to crust, the slices served here are quintessentially New York. Neapolitan pies may be all the rage in Los Angeles, but this style of pizza is an American classic not to be overlooked or forgotten.

    By Willy Blackmore August 13th, 2012 Read More

  • Park Pantry

    Picking a favorite diner is a personal thing, a decision that goes beyond simply liking the food at a given place. This Long Beach spot is on a very short list of our Southland favorites, both for its laid-back vibe and for the excellent cooking. The eggy standards are wonderful, and anything featuring Portuguese sausage is well worth ordering.

    By Willy Blackmore August 13th, 2012 Read More

  • Jablow's Meats

    During the month of August, Dan Jablow, whose sandwich pop-up appears far too infrequently for our tastes, will be in residence at the SF FoodLab every weekday from 11 a.m. to 2 p.m. His pastrami, brined for a week and smoked over apple- and cherrywood, is extraordinary, the kind of sandwich we could eat every day for at least a month.

    By Jonathan Kauffman August 13th, 2012 Read More

  • Tradition

    The newest bar from the Bourbon & Branch crew, Tradition pays homage to classic cocktails. Reserve one of the walled booths and you and your friends can order from eight themed menus, including New Orleans favorites and dive-bar staples. (In regard to the latter: Yes, you can get a Slow Comfortable Screw Up Against a Wall, much improved from your college days.) Another drink we recommend is the suave, complex, barrel-aged Sazerac. See our previous coverage.

    By Jonathan Kauffman August 13th, 2012 Read More
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