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Photograph: Paul Wagtouicz 100 best dishes in New York: Bahn mi poutine at the Gorbals

The 100 best dishes in New York City 2014: Best of the rest

Find Basque-country montaditos, Trinidadian roti, south-of-France cassoulet and more of 2014’s best dishes and drinks in NYC

By Time Out contributors, edited by Christina Izzo

Oh, we’re not done yet—there’s still a slew of standout eats to be had. To round out our 100 best dishes and drinks of the year, we’ve searched the city to find a new-age steakhouse stunner, a gonzo poutine plate and a fresh twist on that down-home classic, chicken and waffles. Load up on hot pretzel rolls, creamy burrata and more of New York’s best dishes of the year.

Burrata with Sardines at Bar Sardine
Photograph: Henry Hargreaves

Burrata with sardines at Bar Sardine

Bars Cocktail bars West Village

At the Chez Sardine retool, Little Wisco fixture Mehdi Brunet-Benkritly takes on the cheese-of-the-moment with this creamy mozzarella number, drizzled in fruit-forward olive oil, sprinkled with roasted radishes and pocked with smoked red-pepper crèma. What sets it apart, though, are the boquerones (Spanish white anchovies) that hint at the bar’s namesake and add a welcome onslaught of salt and fresh-from-the-sea brine. $16.

Chicken and Waffles at Sweet Chick
Photograph: Jolie Ruben

Chicken and waffles at Sweet Chick

Restaurants Soul and southern American Williamsburg

The Williamsburg fried-chicken favorite already had us with their purist take on chicken and waffles, but they really sealed the deal at their LES sophomore effort, where they debuted newfangled combinations like this foie-gras–speckled special. Served alongside their crunchy, 24-hour–brined bird, the fluffy Belgian-style waffles get dotted with luxe slips of liver, with a snowing of extra shaved foie for good measure. And if that doesn’t have you drooling, the luscious duck-fat maple syrup drizzled over the top should do the trick. $17.

Buss Up Shut from Miss Lily's
Photograph: Courtesy Miss Lily's

Buss-up shot at Miss Lily’s 7A Café

Restaurants Caribbean East Village

What the hell is a buss-up shot, you ask? Formally known as paratha roti, it’s a flaky Trinidadian bread that got its nickname (“busted up shirt”) because of its torn, tattered texture. At this reggaeton-fueled hang, those soft, buttery shreds are made for wrapping around tender grilled shrimp, slathering with sweet tamarind chutney and dipping into the excellent curry vegetable casserole, which arrives thickened with peas and humming with heat. $19

Photograph: Paul Wagtouicz

Bahn mi poutine at the Gorbals

Restaurants Scottish Williamsburg

Loads of art benefits from a little illegal-substance lift—hell, we wouldn’t have most of rock ‘n roll without it—and this stoner-friendly fry plate at Ilan Hall’s Space Ninety 8 restaurant is no exception. The brainchild of a line cook’s alleyway ganja break, thrice-cooked frites are heaped Vietnamese-style with pulled pork, pickled carrots, zingy jalapeño and freshening cilantro, Pollock-streaked with sriracha, house Kewpie mayo and hoison gravy. It’s so gimmicky-good, you’ll want to inhale it. $14. 

Pretzel Roll at Delaware and Hudson
Photograph: John Taggart

Hot pretzel rolls at Delaware and Hudson

Restaurants American Williamsburg

At Patti Jackson’s tribute to the mid-Atlantic, the prix fixe kicks off, appropriately, with a pail of warm, fresh pretzel rolls, the kind Jackson could find in her native Pennsylvania. Dipped in lye, the yeasty bulbs are soft and sweet on the inside, crusted in white salt crystals on the outside, and make for a deliciously chewy vehicle for liberal schmears of garlickly ramp butter. Prix fixe for $48.

Pied Paquets at Claudette
Photograph: Brian Park

Pied paquets at Claudette

Restaurants French Greenwich Village

Move aside bouillabaisse and ratatouille—instead of those ubiquitous French classics, opt for Koren Grieveson’s take on the granny-chic, nearly-forgotten dumplings of Southern France. The chef subs out customary lamb trotters for fatty pork shoulder and braised beef tripe, stuffing the meaty mixture into delicate, pillowy pouches, and submerges the pockets in a sauce of lamb-neck stock, stewed tomatoes and white wine that’s lighter than the traditional dish, but no less lush. $14.

Sardina Picante Montadito at Donostia
Photograph: Courtesy Donostia

Montaditos from Donostia

Restaurants East Village

It’s a quite the feat picking just one of the montaditos—pinxtos mounted on sliced bread like Spanish bruschetta—off the menu at this Basque-country haunt, but luckily enough, the bites are thrifty enough to order a bunch or, hell, all. The crusty open-faced sandwiches come heaped with all sorts of Spanish curios, like a creamy pad of whipped salt-cured cod with caramelized onions ($6) or salty ribbons of jamón paired with delicate, garlicky baby eels ($5).

Photograph: Jesse Winter

Solomon Gundy at M. Wells Steakhouse

Restaurants Steakhouse Long Island City

Inspired by Jamaica’s pickled fish pate, this playful pileup from Hugue Dufour is the madcap answer to classic blinis and caviar. Potato blini batter is given the waffle treatment, crisped, stacked and littered with a smattering of pickled smelt fillets that, along with a generous plop of crème fraiche, melt into the waffle’s crannies like good butter. A fistful of trout roe pearls adds a vital smack of salt. $14.

Le Fond
Photograph: Courtesy Le Fond

Cassoulet at Le Fond

Restaurants French Greenpoint

One of the finest ways to warm up this year is the rich, slow-cooked casserole at chef-owner Jacob Eberle’s ambitious, tucked-away French bistro. For the gut-busting south-of-France classic, Eberle stews Tarbais beans in fond de volaille (roasted chicken-foot stock) and crushed tomatoes for nearly three hours until they’re full-blown creamy, crowning the legumes with glistening slabs of pork belly, garlicky pork sausage crammed with fennel and smoked paprika, and duck confit, rendered nearly floral from a curing in parsley, rosemary and juniper berries. A smart splash of lemon juice and sherry vinegar cut through that meaty decadence. $24. 

Matzo Ball Soup at Peck's Specialty Foods
Photograph: Courtesy Peck's Specialty Foods

Matzo-ball soup at Peck’s Specialty Foods

Restaurants Bakeries Clinton Hill

There are plenty of updated bubbe plates at Theo Peck’s sleek New Brooklyn provisions shop—orange-scented ricotta blintzes, biali dip—but there’s one Jewish classic that even Peck won’t mess with. His rich, restorative matzo-ball soup is as old-school as his deli roots (Peck is the great-grandson of the co-founder of famed kosher-dairy restaurant Ratner’s), swimming with slips of confit rotisserie chicken, carrot and celery batons and one giant sinker, the dill-flecked midpoint between dense and tender. $7.50.

The 100 best dishes in New York by category


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