12 המסעדות הכי חמות בניו יורק השבוע

מדי שבוע בוחר מגזין האינטרנט הנחשב Grub Street את 12 המסעדות הכי נחשבות בעיר באותו השבוע. הרשימה מבוססת על ביקורות אוכל אחרונות, באזז ותור בחוץ, אז אפשר לקחת אותה ברצינות. הנה הרשימה של השבוע שמתחיל ב-5 למאי, התיאורים מהמגזין באנגלית. אם מישהו היה, מוזמנים להגיב (וגם לשמור) כל מסעדה בנפרד. בתיאבון!
מדי שבוע בוחר מגזין האינטרנט הנחשב Grub Street את 12 המסעדות הכי נחשבות בעיר באותו השבוע. הרשימה מבוססת על ביקורות אוכל אחרונות, באזז ותור בחוץ, אז אפשר לקחת אותה ברצינות. הנה הרשימה של השבוע שמתחיל ב-5 למאי, התיאורים מהמגזין באנגלית. אם מישהו היה, מוזמנים להגיב (וגם לשמור) כל מסעדה בנפרד. בתיאבון!
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Yakir Zofi
Benny Zaidenberg
Roni Goren Ben-Zvi
Tamar Snir
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Chelsea: It’s rare to see a restaurant achieve something like renewed critical attention seven months after its debut (a time when most owners are wondering how to keep the pre-opening hype alive). But chef Greg Proechel’s innovative cooking has only gotten better since October, and has rightfully earned all sorts of praise — plenty of which has come from Grub — in recent weeks. When you go, don’t miss the duck or the pork katsu sandos.
Chelsea: It’s rare to see a restaurant achieve something like renewed critical attention seven months after its debut (a time when most owners are wondering how to keep the pre-opening hype alive). But chef Greg Proechel’s innovative cooking has only gotten better since October, and has rightfully earned all sorts of praise — plenty of which has come from Grub — in recent weeks. When you go, don’t miss the duck or the pork katsu sandos.
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Ran Harnevo
Ido Marom
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Tribeca: It’s not enough that Lee Hanson and Riad Nasr have opened a brasserie where the food has been universally praised. Or that the natural-leaning wine list is refreshingly affordable. Or even that the service is among the friendliest in the city. Now it turns out they’ve got the drink of the summer, too, at least according to GQ’s Brett Martin, who is apparently a big fan of the bar’s calvados-and-tonic. (And really, why shouldn’t he be?).
Tribeca: It’s not enough that Lee Hanson and Riad Nasr have opened a brasserie where the food has been universally praised. Or that the natural-leaning wine list is refreshingly affordable. Or even that the service is among the friendliest in the city. Now it turns out they’ve got the drink of the summer, too, at least according to GQ’s Brett Martin, who is apparently a big fan of the bar’s calvados-and-tonic. (And really, why shouldn’t he be?).
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Ran Harnevo
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Soho: Here’s Pete Wells on Marie-Aude Rose’s very nice French café in Soho: “For the past four months, Ms. Rose has been cooking as if the fate of the planet depended on the tenderness of her cheese omelets, the judiciousness of her vinaigrettes, the airy spaces in her croissants and the crackle of the buckwheat in her savory crepes.” That is to say, the restaurant is very good.
Soho: Here’s Pete Wells on Marie-Aude Rose’s very nice French café in Soho: “For the past four months, Ms. Rose has been cooking as if the fate of the planet depended on the tenderness of her cheese omelets, the judiciousness of her vinaigrettes, the airy spaces in her croissants and the crackle of the buckwheat in her savory crepes.” That is to say, the restaurant is very good.
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Ran Harnevo
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Lower East Side: Here’s Pete Wells on Marie-Aude Rose’s very nice French café in Soho: “For the past four months, Ms. Rose has been cooking as if the fate of the planet depended on the tenderness of her cheese omelets, the judiciousness of her vinaigrettes, the airy spaces in her croissants and the crackle of the buckwheat in her savory crepes.” That is to say, the restaurant is very good.
Lower East Side: Here’s Pete Wells on Marie-Aude Rose’s very nice French café in Soho: “For the past four months, Ms. Rose has been cooking as if the fate of the planet depended on the tenderness of her cheese omelets, the judiciousness of her vinaigrettes, the airy spaces in her croissants and the crackle of the buckwheat in her savory crepes.” That is to say, the restaurant is very good.
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Ran Harnevo
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Staten Island: Oh, hey, more pizza! An outpost of this Staten Island icon has landed in the East Village with cracker-crisp vodka pies, a menu of Italian-American staples, and all of the old-world charm you could hope for on First Avenue.
Staten Island: Oh, hey, more pizza! An outpost of this Staten Island icon has landed in the East Village with cracker-crisp vodka pies, a menu of Italian-American staples, and all of the old-world charm you could hope for on First Avenue.
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Ran Harnevo
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Bushwick: Honestly, this new Bushwick spot just sounds fantastic: Ever-so-slightly cheffed-up Nicaraguan specialties like quesillos, a serious bar program focused heavily on rum, and a light, airy dining room that looks like it was engineered inside Instagram HQ. This is about to become the place that all of your friends from Bushwick tell you that you just have to check out — and they’ll probably be right.
Bushwick: Honestly, this new Bushwick spot just sounds fantastic: Ever-so-slightly cheffed-up Nicaraguan specialties like quesillos, a serious bar program focused heavily on rum, and a light, airy dining room that looks like it was engineered inside Instagram HQ. This is about to become the place that all of your friends from Bushwick tell you that you just have to check out — and they’ll probably be right.
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Ran Harnevo
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Chelsea: Here’s a find from Adam Platt: a fantastic new omakase spot, where our critic discovers a “spare, 14-piece dinner [with] the focused, uncluttered feel of something you might encounter on a high-level sushi tour of one of the great sushi cities of Japan.
Chelsea: Here’s a find from Adam Platt: a fantastic new omakase spot, where our critic discovers a “spare, 14-piece dinner [with] the focused, uncluttered feel of something you might encounter on a high-level sushi tour of one of the great sushi cities of Japan.
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Ran Harnevo
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Hell’s Kitchen: Jim Lahey’s iconic bakery is up and running on 47th Street with a new breakfast menu, Roman-style pizza, and all sorts of other baked goods that you’re going to want to eat every day.
Hell’s Kitchen: Jim Lahey’s iconic bakery is up and running on 47th Street with a new breakfast menu, Roman-style pizza, and all sorts of other baked goods that you’re going to want to eat every day.
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Ran Harnevo
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Gramarcy: Platt recently wrote that Gabriel Stulman’s newest restaurant is a very appealing take on the neighborhood-restaurant formula. Stulman also, according to our critic, “has a history of finding promising chefs and empowering them to do ambitious things, and the executive chef, Matt Griffin, has clearly been brought in with this in mind.”
Gramarcy: Platt recently wrote that Gabriel Stulman’s newest restaurant is a very appealing take on the neighborhood-restaurant formula. Stulman also, according to our critic, “has a history of finding promising chefs and empowering them to do ambitious things, and the executive chef, Matt Griffin, has clearly been brought in with this in mind.”
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Ran Harnevo
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Downtown Brooklyn: Get over to Windsor Terrace. Get the incredible-looking har gow. Be happy.
Downtown Brooklyn: Get over to Windsor Terrace. Get the incredible-looking har gow. Be happy.
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Ran Harnevo
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East Village: The newish bar area at David Chang’s most upscale restaurant is charming plenty of people, including Eater critic Ryan Sutton, who recently called it a sanctuary for “cash-strapped gourmands” in a three-star review. The duck pie and especially the cold fried chicken are not to be missed.
East Village: The newish bar area at David Chang’s most upscale restaurant is charming plenty of people, including Eater critic Ryan Sutton, who recently called it a sanctuary for “cash-strapped gourmands” in a three-star review. The duck pie and especially the cold fried chicken are not to be missed.
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Ran Harnevo
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Nolita: A temporary restaurant. In Nolita, chef Sota Atsumi has unleashed a menu full of the kind of food that made Clown Bar such a sensation. Amazing food and going away soon.
Nolita: A temporary restaurant. In Nolita, chef Sota Atsumi has unleashed a menu full of the kind of food that made Clown Bar such a sensation. Amazing food and going away soon.
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Ran Harnevo
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