Though James and Laura Heiberg count chef Ryan Lancaster among their good friends, that wasn't why they hired him to man the griddles at John Doe’s Grill. Instead, the brother-sister team of restaurateurs recognized that Chef Ryan's experience as head chef at The Dish and Square would help him infuse plates of casual pub fare with surprising twists. Ingredients such as rosemary au jus, sun-dried tomatoes, and homemade red hot sauce bedeck John Doe's traditional sandwiches and burgers, which nestle into diner-style red plastic baskets lined with checkered paper. Three large-screen high-definition TVs broadcast sports games in keeping with the laid-back vibe, and a game room invites patrons to shoot darts and billiards between sips of beer or rounds of hot potato with sizzling-hot quesadillas.
Gandolfo's slices up fresh meats daily and flings more than 70 different sandwiches out the window of a yellow cab in true NYC style. Carryout or dine-in on specialties such as the piping-hot Mama Leone ($5.69 for half order, $8.89 for whole order) and the meatlessly delicious Madison Square Garden ($4.49/$7.69), or punch your stamp-licker with a Knuckle sandwich ($8.89)—hot pastrami on sourdough with cheddar, mozzarella, parmesan, lettuce, tomatoes, marinated mushrooms, olives, mayo, and butter. See the menu for the exhaustive list of bread-bordered options.
R&R Public House regularly rotates the beer offerings on their 13-spigot tap, pouring domestic and international suds that accompany a menu of hearty, yet modern pub grub amid the sounds of televised sports. Grab, slice, or competitively discus-throw a steelhead burger, a third-pound Angus patty ground daily with herbs and spices and topped with sun-dried tomato, capers, and garlic aioli ($10). Otherwise, forks can impale the creamy penne pasta and crispy bacon found swimming in three-cheese blend that souses the broiled mac 'n' cheese dish ($9). To create the cured-meats flatbread dinner, culinarians bake the unleavened masterpiece from scratch before ladling on marinara, topping it with mozzarella, and speckling it with succulent morsels of salami, pepperoni, and a spicy italian sausage ($8). The braised osso bucco lamb shank is cooked in a stout and red-wine reduction before it licentiously poses on a bed of mashed potatoes, looking its best in case any food critics or recipe-magazine agents walk by ($15). Meanwhile, the Randel-family fingersteaks, summoned from Bud Randel's original recipe, sidle up to hand-cut fries and coleslaw ($10).
New York Fresh Deli's menu brims with gourmet delights such as the Empire State sandwich (6” $5.50 for a 6", $7.50 for an 8”, $9.50 for a 12”), stacked high with turkey, ham, and melted provolone. Herbivores can sample the garden vegetable sandwich ($6.25) stuffed with mushrooms, green peppers, cucumber, romaine lettuce, tomato, sprouts, and avocado on toasted whole-wheat bread. Meanwhile, the ham and turkey panini ($6) and the Santa Fe chicken wrap ($5.99) come paired with a loaded baked potato salad, filling bellies for no-holds-barred potato-sack races.
I have taken the scone dough, which is a very active dough with all the rising ingredients, and stretched it, pulled it, rolled it and came up with all kinds of unique ideas for it's use. We have sconewiches, scone sticks, sweet & savory scones and much more. Scottish scones that are deep fried versus English scones baked
No frozen foods enter the kitchen of James and Shanaz Davis—the experienced chefs and owners of Shanaz Home Kitchen and Catering—who give soul-food favorites a makeover with artfully prepared global twists. Beef tacos get a dose of Korean culinary tradition with a garlic and oyster-sauce marinade, and plantains add a sweet touch to a chorizo-and-veggie omelet Floor-to-ceiling windows send natural light into the dining room to illuminate dishes of Nu flavor rolls, the Davis’s signature play on sushi that combines grilled chicken, cream cheese, avocado, crunchy shrimp, and jalapeno.
Dubbing itself a “fast-casual” restaurant, as opposed to a black-tie cafeteria, Shige Teriyaki boasts a kitchen that serves hot, traditional dishes, tossing chicken and beef in sweet teriyaki sauce and crisping pork and chicken in bread crumbs before dressing it in curry. Skillfully wrapped morsels of tuna and salmon in rice and seaweed sate appetites, and 14 flavors of bubble tea can be enjoyed solo or combined to create new flavors.