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.
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Bespoke Kitchen is a contemporary neighborhood restaurant and bar that uses all fresh ingredients from local farms, distilleries and craft breweries within a 50 mile radius. They offer guests a unique dining experience that is innovative and tailored (bespoke) to the guests' likes with refined flavors that showcase all regions of New York. Guests get to have an option of leaving their entree in Chef Barrio's hands. Trust us - you will want to!
Venue says: “A creative menu brought to you by Chef Franco Barrio with locally sourced produce serving New York style food in the heart of West Village.”