Five New York Dishes You Should Go Eat Right Now - mexican restaurant corn side dish

Kate Kanye is the food and restaurant editor of Bloomberg trail.
She's been eating.
Follow her on Instagram @ kkkid to see her global food adventure)
Good food.
But what's her favorite dish recently?
To understand, please read on.
Autumn is the prime time for the opening of New York restaurants.
This means two things: first, exciting chefs are trying new things, and Big Apple diners have the ridiculous privilege of tasting the best food they can offer.
But second, it also means the number of bad, mediocre, and trends --
The city's food supply has grown exponentially.
For someone who goes out to eat at least five times a week, it can be dangerous and focus on new places as much as I do.
According to the Bureau of Labor Statistics, there were about 20,783 restaurants in New York City in 2016.
This fall, there are dozens of openings this fall alone, and even trying to keep up with it is a stupid thing.
But let's put all the weak pokeout aside and focus on the basic cooking that is being done.
This season, I have tasted delicious food that looks familiar.
And those whose names are not pronounced or even unfortunate.
Here, five dishes that let me hold my breath and I hope you can try it as soon as possible.
Sexy, dark, beer shop in newLoyal
Chef John Fraser is from the brutal Caliente taxi company and wants people to relax and have something to eat.
"I am not a place to bow down in front of the kitchen altar," he said . ".
"I think this is afterfoodie.
Fraser adjusted the cult's preferences in a secret way;
For example, in the "LoyaleWith cheese "(
Reference to the novel)is a two-
Crispy duck meat, crispy meat cake.
Still, my suggestion is to blow up the shrimp.
In order to cater to the classics, Fraser added shrimp, Japanese fish and pickled garlic to the white wine butter sauce, rounded up.
Instead of eating chil paprika, he threw more calories of Aleppo peppers into it;
They also made the sauce delicious. The shrimp—
Very big but not so big so they are mushy
There is a grilled, golden look.
Your waiter put the hot butter sauce on the noodles.
"For the perfect interface, shrimp, sauce and noodles should be included in every bite," Fraser said . ".
As a result, there are enough shellfish for each group of pasta to meet your needs.
It is worth mentioning the sundae ice cream.
As part of loyalty-the-classics-
Fraser has introduced an excessive approach. the-
Best ice cream sundae service.
It is equipped with a huge fresh cream charger (
"Unexpected" cream is not rare)
With the decorations supplied by the candy shop, from homemade marshmallow and sugar gourd to sugar gourd, bear, roll cake and sugar gourd fennel seeds of Reese.
289 Bleecker Street.
Anyone sitting on the Brooklyn food counter can understand that the luxurious cooking of Samuel clutz is very simple.
Passing through an almost unmarked door in the Lower East Side, close to the sushi shop of Eiji ichim's, clots hosts an 8-
Personal counter at UchuKaseiki bar.
$200 kaiseki cuisine includes about 10 courses;
There are options for cocktails, sake and wine combinations, which may include whiskeys that rarely leave Japan.
A plate of Hokkaido sea urchins on the top of fresh tofu, decorated with flowers from the roof garden, and dried old A5 Miyazaki wajiama Sanduo beef on Japanese milk bread.
Even in these foods, the hands of caviar stand out.
Clocts runs a square nori on the portable hiachi grill and then wraps it with plush rice from the mountain shape.
He added a pile of golden Othella caviar to the bread roll and handed it to the counter;
In addition to the fish eggs, it is warm here.
"I 've had burritos and sushi that combine a variety of heights
"The final ingredients like toro, Uni and caviar, but I want to create something that really stands out for the caviar itself," clots said . ".
217 Eldridge Street
Claro is a Mexican restaurant.
Specifically, this is an Oaxacan with a list of compact dishes that most people don't know. Chef T. J.
Steele produces memela (
Baked Corn Cake)
Yellow fin tuna (
Crispy Locust).
Hemakes is a gorgeous mole that includes a dark spice with spices and nuts, decorated with beef cheeks.
The strange dish is tlayuda, I have never heard of it before and can't pronounce it yet.
Essentially, it's a gorgeous-laid-outquesadilla.
The base is a simple, extra
Large live corn cake on the grill.
Top with black beans and a burnt skirt steak marinated with pepper and black pepper.
In addition to this, add the already cooked sweet onion slices to the Modelo beer and balance the fat with hot pickled peppers.
Steele calls it "smelly crema "--
The Mexican sour cream cut with Gorgonzola, so it has a funky cheese strength that should make the normal sour cream very jealous.
284 Brooklyn 3rd Avenue
"Lobster Cappuccino" is not the dish you planned to fall in love with when you first heard about it.
It sounds like a relic that no one should revisit in the 1980 s.
Still, Laurent Grasse and George Mendes's team of super chefs have one on the menu of the weekly dinner series in Mendes's Michelin one minutestarred Aldea.
Even if it's just labeled "soup", it's a vehicle. ”(The 11-
$185 per class
Dinner from Monday night through October. 30. )
Gras is known by Momofuku's David Chang as "the best chef ounce in the world" and has been making the dish since he was cooking at Alain Dukas in Paris.
The version of Aldea is delicious, but there is almost no cream.
On the contrary, foie gras and Mendes enrich the lobster flavor with a creamy jam, while making the seafood broth sweet and thick, with a little cognac flavor.
In the soup, the chefs released the light, chewy quail meat. egg-
Plings soup made of lobster and scallops.
Put more lobster meat on it and sail around the bowl happily. 31 W. 17th Street. Chef-
The designed hot dog appears on the PDT menu a few months after the typical speakeasy is opened (
Telephone booth entrance)door in 2007.
Not all PDT hot dogs are equal.
Hummer grilled veggie dogs and hummus will not be on the list.
But the latest TV chef, Jeffrey zakariane, is at least culturally gorgeous.
Zakarian smoked some smoked beef in it.
The House of the Lamb Club at Times Square restaurant on West 44 Street is used to make sandwiches at the dining table.
Zakarian saw the use of the remaining smoked beef and meatloaf.
"In my opinion, the five fragrant edges of smoked beef I often eat can be chopped to make delicious beef condiments.
"Therefore, the smoked beef dog was born," he said . ".
Make it a full deli
In style, the juicy dog is coated with spicy mustard and pickles, and can be eaten at the top with okra and caramel onions.
It is also worth noting that the price of the hunger organization City Harvest is $7, of which $1;
Zakarian is the chairman of the municipal harvest committee.
The Club at AtLamb also has the same hot dog.
113 St Marks Place.