Good things come in small packages and the miniature sweets at Three Tarts might give jewelry a run for its money. The bite-sized desserts are as fashionable as they are flavorful with options including colorful French macaroons, jewel-toned parfaits, and chocolate espresso ganache tarts garnished with edible silver leaf.
The food at One Lucky Duck isn't just raw and vegan-friendly, it's also organic, kosher, and mostly gluten-free. Zucchini, pumpkin seed macadamia ricotta, tomatoes, and basil pesto are stacked to make lasagna, while fig bars, and moon pies taste too decadent to be good-for-you. Don't skip the fresh-pressed juices and smoothies.
Since 1974, The Lobster Place has imported fresh seafood from trusted vendors and made it available to both professional and home cooks. But you don't have to be a whiz in the kitchen to enjoy the briny bounty: tuna, shrimp, crab, and, lobster, are turned into wraps, soups, sandwiches, and sushi, at the onsite café.
Just as Barcelonan restaurateurs are known to do, the staff at Boqueria lets the local market—Union Square Greenmarket, in this case—inspire its tapas menu. Of course, they have classic plates available year-round, such as bacon-wrapped dates, garlic aioli-topped potatoes, and Serrano ham croquettes.
To set Del Posto apart, Joseph Bastianich and Mario Batali added a third team mate to their famed restaurant partnership: Bastianich’s mother, cooking-show host Lidia Bastianich. Their menu finds middle ground between traditional Italian fare and contemporary culinary techniques that the New York Times lauded simply as “superior cooking.”
Guests enter Buddakan's great hall via a grand staircase, where they're greeted by two-story ceilings, wooden chandeliers, and a long, banquet table that Crain's dubs “dragon-length". But the food keeps pace with the over-the-top décor: for example, a crying chocolate cake swaps out salty tears for ones made of malted ganache and caramel.
New York Daily News reporter Irene Sax had her suspicions when it came to Blossom's meat- and- dairy-free interpretation of Italian cuisine, but was pleased to discover "well-seasoned and surprisingly lusty food". Egg-less pastas, pan-seared seitan, and organic, local produce yield dishes that are both hearty and flavorful.
Frank Crispo has spaghetti carbonara down to a delicious science: so much so that The New York Times called it “an absolute model of the form. His arrives loaded with the "3ps": pancetta, smoked pancetta, and prosciutto, along with a balanced blend of romano and parmigiano-reggiano, and a poached egg delicately perched on top.
Just like the two labradors that inspired this café's moniker, the atmosphere at The Grey Dog is famously friendly. They'll start by trying to remember your name and whether you prefer an espresso or macchiato. Help yourself to the silverware while they keep busy whipping up burgers, breakfast, and French toast in the kitchen.
Deal or no deal, our editors strongly recommend these businesses based on their reputation, popularity, and quality of service.