The lanced beef at this Le Bernardin offshoot is like your mom’s pot roast on hyperdrive: The tender short ribs instantly yield to your fork, softened in a decadent, almost syrupy au jus and red-wine reduction. Swirl that gorgeous gravy into the potato puree that pads the plate, as smooth and creamy as the butter those spuds are bathed in. $12.
The Tribeca public house, with a kitchen run by Momofuku Noodle Bar alum Shane Lyons, is not your garden-variety drinking hole, so it’s no surprise that their wings are leagues more refined than the Buffalo-sauced drumsticks you wolf down at the corner sports bar. The crazy-crunchy flappers are dredged, double-fried and flash frozen, their tooth-shaking crags the optimal vehicles to catch every drop of the Momofuku-worthy ginger-garlic-gochujang lacquer. $14 for small, $23 for large.
Pork purists got their own church of Carolina ‘cue with Tyson Ho’s suds-and-swine joint this year, and no dish encompasses Ho’s sermons more than his standout whole hog. The pitmaster smokes heritage hogs over oak-wood coals so the campfire haze can seep deep into the supremely moist, tender-as-all-hell meat, which is then picked off the bone and loaded into paper boats with a vinegar-pepper sauce and pork-rind cracklings for a nice crunch. $12 per half pound.