An Ode to Our Favorite Dishes of 2015
Just because we recently named our 10 favorite restaurants of 2015 doesn’t mean we didn’t have tons of memorable meals at places that didn’t quite make the list. So before we get ready for a year’s worth of new food memories, we’re looking back at some of our very favorite bites of 2015 — from Harry & Ida’s singular pastrami sandwich, to the Salt Cod Casserole at Lupulo!
Harry & Ida’s
2015 was all about fast-casual cuisine, so it’s not all that surprising that one of the year’s most exciting new dishes came from a counter service-only sandwich shop. And while there were a number of notable between-the-bread creations at Harry & Ida’s (a modern Jewish deli from Will Horowitz, the chef behind Duck’s Eatery and Seamstress), outsized attention was deservedly conferred on the “Pop’s Pastrami;” a buttery French roll heaped with pepper-rubbed lengths of house-smoked deckle meat, and heaped with creamy cucumber kraut and fresh, feathery fronds of dill.
Read MoreLupulo
Considering we’re suckers for seafood, we found plenty to love at chef George Mendes’ newest Portuguese spot, Lupulo. But after you’ve picked your way amongst the appetizers and small plates, the must-order main course is the rustic, eminently shareable Salt Cod Casserole, a slurry of briny white fish folded with caramelized onions and hard-cooked egg, and concealed in a golden layer of black olive-dotted potato slices.
Read MoreKat & Theo
While there’s plenty to appreciate on the savory menu, Kat & Theo’s secret weapon is its dedicated pastry chef, Serena Chow, formerly of Pearl & Ash and Eleven Madison Park. Which means, you should always save room for dessert — whether it’s a deconstructed Carrot Cake flavored with pistachio, white chocolate and espresso, a Vanilla Bean Panna Cotta paired with fennel gelee and concord grape sorbet, or a Chocolate Cremeux enlivened with lemon and thyme (although you should probably just go ahead and get all three).
Read MoreBara
Cherche Midi may seem an obvious choice when you’re looking for a Steak Frites fix in or around the Bowery. But we implore you to check out the inspired Asian variation at the French-Japanese Bara instead — the beautifully rendered Flatiron Steak comes slicked with house worcestershire sauce and crowned with plump grilled oysters and wilted leaves of garlic-scented bok choy. And it practically begs to be paired with an order of Fingerling Potatoes; smashed, twice-fried patties, drizzled with sprightly yuzu-spiked mayo, and finished with a handful of undulating, umami-rich bonito flakes.
Read MoreRamen Lab
Originally opened as a 10-seat tasting room, showcasing the culinary artistry of Jack Nakamura, and the slippery, slurpable wares of Sun Noodles, Ramen Lab quickly altered its concept; welcoming in a constantly rotating roster of pop-up restaurants and visiting chefs instead. And we were fortunate enough to swing by during Ichicoro Ramen’s brief tenure — a Tampa-based ramen-ya offering a Florida-inspired take on Tonkotsu — featuring rich stock flavored with seafood instead of pork, and swimming with tender, head-on gulf shrimp, and fatty hunks of chasyu asado.
Read MoreVirginia’s
Sure, the East Village is absolutely chock-a-block with incredible restaurants, Virginia presents a compelling reason to venture down to Alphabet City, too. And even though we had ramps and fiddleheads on the brain during our initial spring visit, we found ourselves unexpectedly entranced by a mid-winter repast of Suckling Pig; trickling juice and fat over a sticky mound of roasted fennel, and sweet petals of fresh strawberries.
Read MoreIn Vino
This entirely unassuming wine bar ended up serving one of our favorite pasta courses of the year; little wonder, considering chef James Kelly served as executive sous at Babbo. The Spaghettini with Cincinnatus’ Chili is a whimsical (thankfully, refined) play on that Cincinnati staple, chili-smothered spaghetti; except here, the housemade noodles are ladled with a spicy, tomato-tinged ragu, heirloom cranberry beans, and a snowdrift of aged cheddar.
Read MoreTimna
After an extended period of anti-gluten fear mongering, we were thrilled to see bread make its triumphant return to tables throughout NYC. In fact, we could have happily subsisted on Kubaneh alone at the contemporary Israeli spot, Timna; think outrageously flaky and buttery pots of sesame seed-encrusted, Yemeni-style bread, served with crushed tomatoes and tangy housemade labaneh cheese for dipping.
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