Sometimes it's not just enough to add a restaurant to your bucket list—you want to know exactly what to order when you get there. These are the dishes we've tried recently and loved, and think you will, too.
Sweet Griddle Bread at Glasserie
The Greenpoint hideaway is my kind of brunch: eschewing bottomless drinks for bottomless mezze. Instead of telling you how many rounds of beet salad we had, I'll share the word about this apple-laden shared plate that you can add on to the mezze feast. It's sweetened with pollen syrup and adorned with rose petals as if paid a visit by a secret admirer (which may or may not be me). —Abby Reisner, Content Director
"Too Much" Uni Spaghetti at Davelle
There are many ways to eat spaghetti, but heaped with uni in satire-level proportions is an especially worthy rendition. On the all-day menu at Davelle, a newish café on the Lower East Side, you'll regularly find Napolitan Spaghetti, a ketchup-y pasta dish by way of Japan (it's delicious; get it), but on a recent afternoon, I caught them serving up this dish. It's creamy, deliciously fishy and strangely familiar, like a childhood comfort food I never had but wish I did. —Michael Nolledo, Senior Editor
Colombian Chicharrones at Pollos Mario
Things I don't tell my doctor about during the annual checkup: my ice cream habit, my addiction to chain restaurants and the time I had my first Colombian-style chicharron at Pollo Mario in Queens. Think of it as a crispy, sticky, deep-fried zipper of bacon—best washed down with a tumbler of sugary passion fruit juice. (Yeah, I don't tell Doc about that part either.)
—Andrew Bui, Editor
Fire-Roasted Cauliflower at DEZ
There can never be too many fast-casual lunch spots within walking distance of the office, and the Middle Eastern-focused DEZ, which opens today, is a welcome addition. I know what you're thinking, Cauliflower is ~so 2017~, but with crispy capers, fresh herbs and a preserved lemon and currant chimichurri, this meze turns into a perfectly suitable main. —Erica Bonelli, Social Editor
Spicy Togarashi Fried Chicken at Sunday in Brooklyn
House togarashi is to thank for both the highly crunchy coating and the fact that you'll get a trace on your fingers to savor long after the drumsticks are gone. The chicken is covered in the spice blend, served with "fancy ranch" and doesn't long for a thing. —Aryelle Siclait, Social Media Intern
Please check your inbox to verify your email address.