The 10 best dishes and drinks


  • Photograph: Lizz Kuehl

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    Roasted rack of Lamb with South African flavors at Annisa

  • Photograph: Lizz Kuehl

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    Duck confit poutine at Brindle Room

  • Photograph: Lizz Kuehl

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    Bow-tie pasta with veal meatballs at ABC Kitchen

  • Photograph: Lizz Kuehl

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  • Photograph: Jolie Ruben

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    Behind God's Back at Dram

  • Photograph: Lizz Kuehl

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    Tuna collar at EN Japanese Brasserie

  • Photograph: Lizz Kuehl

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    Salted-caramel apple pie at Four & Twenty Blackbirds

  • Photograph: Lizz Kuehl

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    Greenpointer pizza at Paulie Gee's

  • Photograph: Lizz Kuehl

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    Hot chicken at Peaches HotHouse

  • Photograph: Lizz Kuehl

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    Red Wattle country pork chop at Vinegar Hill House

Photograph: Lizz Kuehl

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Roasted rack of Lamb with South African flavors at Annisa

 

Roasted rack of Lamb with South African flavors at
Anita Lo's exotic lamb duo highlights melting-pot flavors rarely seen in New York, combining an upmarket spin on bobotie—a traditional South African casserole of spiced lamb with egg custard—and gorgeous, thick lamb chops on a bed of sweet tamarind sauce. It's a delicious journey to Cape Town in a half dozen bites. 13 Barrow St between Seventh Ave South and W 4th St (212-741-6699, annisarestaurant.com). $34.

Duck confit poutine at
An ingenious revision of that Montreal mainstay poutine, this unmissable dish is an instant classic. Chef Jeremy Spector tops his skin-on fries with shamelessly rich ingredients: smooth gravy, squeaky cheese curds, duck confit and crackly skin. 277 E 10th St between First Ave and Ave A (212-529-9702, brindleroom.com). $16.

Bow-tie pasta with veal meatballs at ABC Kitchen
At his new locavore outpost near Union Square, Jean-Georges Vongerichten transforms your bubbe's kasha varnishkes into a surprisingly elegant Franco-Yiddish treat. Grandma would kvell. 35 E 18th St between Broadway and Park Ave South (212-475-5829, abckitchen.com). $15.

Scrumpets with mint vinegar at the The Breslin Bar &
This epic snack is flagrantly fatty: Deep-fried batons of breaded and braised lamb breast are crisp on the outside and tender within. The mint vinegar and shallots on the side make them sing. 16 W 29th St between Fifth Ave and Broadway (212-679-1939, thebreslin.com). $7.

Behind God's Back at Dram
Monolithic in stature and topped with a green pennant of mint, Jason Littrell's tipple is the best new cocktail we've tasted all year. The drink deploys cinnamon bark, cane syrup, pineapple juice and a pair of bitters, Angostura and Peychaud's, to enhance its rich rum base. 177 South 4th St between Driggs Ave and Roebling St, Williamsburg, Brooklyn (718-486-3726, drambar.com). $9.

Tuna collar at EN Japanese Brasserie
Chef Hiroki Abe's monthly makanai ryori (a family-style spread traditionally served to restaurant staff) offers a parade of off-the-menu items, like sea-bream-head soup and crunchy deep-fried eel bones. But platters of sake-marinated tuna collar—fatty hunks of roasted fish clinging to gigantic bones—are the meal's highlight. Go ahead—hoist one up and lick it clean. 435 Hudson St at Leroy St (212-647-9196, enjb.com). Available as part of the monthly Fish Heads, Eel Bones & Beer prix fixe; book now for Nov 4 at 10pm. $45.

Salted-caramel apple pie at Four & Twenty Blackbirds
A buttery crust—baked until golden-brown and speckled with Maldon salt—encases a seasonally changing mixture of sweet and tart apples. The filling is laced with seasonings both classic (cinnamon, allspice) and unexpected (Angostura bitters). 439 Third Ave at 8th St, Gowanus, Brooklyn (718-499-2917, birdsblack.com). $4.50 per slice.

Greenpointer pizza at Paulie Gee's
Part pizza, part salad, all delicious, this novel pairing of greens and crust put Paul Giannone's Brooklyn pie shop on the map. Pliant dough, given a seductive char in a 1,000-degree oven, is piled with fior de latte mozzarella, Parmigiano-Reggiano and baby arugula. 60 Greenpoint Ave between Franklin and West Sts, Greenpoint, Brooklyn (347-987-3747, pauliegee.com). $15.

Hot chicken at Peaches HotHouse
This fiery bird—inspired by Nashville's Prince's Hot Chicken Shack—is seasoned before and after frying with garlic, onion powder and cayenne, plus a secret spice mix that owner Craig Samuels says includes "two of the hottest peppers in the world." 415 Tompkins Ave at Hancock St, Bedford-Stuyvesant, Brooklyn (718-483-9111, peacheshothouse.com). $12.

Red Wattle country pork chop at Vinegar Hill House
A lean antidote to New York's pork-belly obsession, this mammoth swine chop is charred in a wood-burning oven till burnished brown and cut lengthwise to reveal a tender pink core. 72 Hudson Ave between Front and Water Sts, Dumbo, Brooklyn (718-522-1018, vinegarhillhouse.com). $24.

Users say

1 comments
Fuego Grande
Fuego Grande

Salted-caramel apple pie at Four & Twenty Blackbirds - Mmmm...pie! What a perfect fall snack. As the days have shortened but not skipped back on the clock, the time is now right for pie. And this is as good as any to get it. Or better! It being fall, the apple was right on point. In season fruit and a great crust. A glass of whole milk and....mmmmm.. pie.... Only issue - not that I really fault the slice - is the lack of a stronger accent of salt and caramel. If you're gonna put it in the name, play it in the game. Either way, get you some pie!