Best international eats: Miss Lily’s

OTHER NOMINEES: Maharlika Filipino Moderno, Junoon, RedFarm At the most transporting global eateries, escapism can be just as powerful an enticement as the...

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Photograph: Paul Wagtouicz

Miss Lily's

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Photograph: Paul Wagtouicz

Banana pudding at Miss Lily's

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Photograph: Paul Wagtouicz

Roots & Culture cocktail at Miss Lily's

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Photograph: Paul Wagtouicz

Middle Quarters Pepper Shrimp at Miss Lily's

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Photograph: Paul Wagtouicz

Jerk chicken at Miss Lily's

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Photograph: Paul Wagtouicz

Miss Lily's

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Photograph: Paul Wagtouicz

Miss Lily's

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Photograph: Paul Wagtouicz

Miss Lily's

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Photograph: Paul Wagtouicz

Miss Lily's

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Photograph: Paul Wagtouicz

Miss Lily's

OTHER NOMINEES:Maharlika Filipino Moderno, Junoon, RedFarm

At the most transporting global eateries, escapism can be just as powerful an enticement as the flavors coming out of the kitchen. And so, even in the face of heartfelt Filipino (Maharlika), high-end Indian (Junoon) and locavore Chinese (RedFarm), we understand why you’d opt instead for a reggae-fueled romp at Miss Lily’s. Here, Caribbean grub—long relegated to mom-and-pop shops in Brooklyn and the Bronx—got some mainstream buzz thanks to opening chef Bradford Thompson (a James Beard Award winner), who applied a studied hand to island standards like jerk chicken and curry goat. But it was the party, orchestrated by nightlife impresario Serge Becker, that kept you coming back: a seemingly effortless mash-up of laid-back tropical vibes and New York cool, with runway-ready servers, color-splashed walls and infectious riddims fueling the year’s sexiest scene. 132 W Houston St between MacDougal and Sullivan Sts (646-588-5375, misslilysnyc.com)

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Comments

1 comments
Walter Blickner
Walter Blickner

Does it give your article credibility to photograph Jamaican food with waitresses hired for their attractive ethnicity?