One of the most asked questions we get at EatingNYC is something along the lines of, “I’m coming to New York for the first time in a few weeks, where should I go?” So, here’s our attempt to answer that question the best we can, assuming you only have about 48 hours here. As always, feel free to get in contact if you have any questions, comments or concerns about how to get this all done – we know it’s a lot. Enjoy!
A large majority of NYC restaurants are Italian, so it comes as no surprise that a cacio e pepe is a favorite amongst New Yorkers. As chefs continue to push their creative boundaries, we’ve seen several new renditions of this popular dish. Here are some of our favorite cacio e pepes, both traditional and non-traditional, in NYC:
New York City has over 24,000 restaurants and with new openings and closings every day, we definitely have our work cut out for us! In an effort to help you sift through tons of restaurant reviews to decide where to have your next meal, here are our favorite restaurants to open in 2017:
Food trends come and go, but everybody in New York knows pizza is king. Traditionally, people think pizza’s just for lunch, dinner, or late night, but why not have pizza at brunch? Honestly, we can’t think of a better dish to pair with our mimosas, so say cheers to the weekend and try one of our favorite brunch pizzas.
2016 was an exciting year in NYC. We experienced a poke explosion, more rainbow everything and A LOT more pizza and pasta. It was pretty hard to narrow it down, but here are my top ten picks for the best restaurants of the year and what they brought to the table (pun-intended):
As a Foodie in Residence, I have the opportunity to get behind the scenes at one of Caviar’s partnering restaurants and learn about how some of their dishes are prepared. Most of you probably know that Italian is one of my favorite cuisines, and since I’m a huge fan Chef Michael White, Osteria Morini seemed like the perfect fit for this excursion.
During my visit at Osteria Morini, I spent time with Executive Sous Chef Heather Pelletier, who gave me a tour of the line (where all the food is prepped for service), the prep kitchen, and the pasta making room. She also walked me through the process of preparing two of the restaurant’s most popular dishes: the Cappelleti and the Torcia. Most importantly, I was able to ask Heather tons of questions ranging from her past experience at the first Momofuku Milk Bar to rules of Italian cooking.
One of the most exciting parts of my tour was visiting the pasta room, a cozy corner of the prep kitchen where all pasta is made and stored. All of Osteria Morini’s pastas are made in house, pre-portioned and kept in a freezer before going up to the line. Heather explained that all of Osteria Morini’s pasta making machines are bought in from Italy, and are quite hard to find there as well.
Any food Instagram-er knows that there are certain foods that are guaranteed to perform well on Instagram. Want 100+ likes? Post a photo of a Fruity Pebbles ice cream cone from Emack & Bolio’s, Avocado Toast from Cafe Gitane or some Tuna Tarts from Bond St if you’re really trying to get fancy.
To put it in a nutshell, the way we think about food and the way we interact in the digital sphere has transformed tremendously- largely due to Instagram. In an attempt to stray from the obvious, I’ve compiled a list of iconic dishes, all of which encompass a very important food group: pasta. After all, did you really eat that Spicy Rigatoni Vodka if you didn’t post a photo of it?
Go HERE for the top 10 most memorable and delicious pasta dishes in New York City: