The noodles are made to order: the batter is strung onto a shelf in a steam cabinet and topped with whatever fixings you like (scallions, cilantro, pork, shrimp, beef stew, or egg). อ่านเพิ่มเติม
Culture is generous with toppings, which range from gourmet basics like fruit, nuts, raw honey, and crumbles to more complex creations like the key lime pie or strawberry balsamic. อ่านเพิ่มเติม
If it's lunchtime, the obvious choice is the buffet at Punjabi Kabab House, including curries, plenty of vegetarian selections, and dessert. อ่านเพิ่มเติม
One of the most exceptional things in Georgian food is the khachapuri, a dense calzone-like boat of bread stuffed with lots of cheese and sometimes topped with butter and a soft-boiled egg. อ่านเพิ่มเติม
Our favorite dish was the "farmer special," a magnificent heap of fried taro, shredded garlic chives, slender stalks of pungent Chinese celery, and mushrooms, surmounted by a handful of fried lo mein. อ่านเพิ่มเติม
The shrimp are fine; the bul go ki is grand, but don't miss the special kalbiaitas extraordinary! อ่านเพิ่มเติม
Best of all is the namesake pizza baci & abbracci ("hugs & kisses"), littered with caramelized onions and gobs of pancetta. อ่านเพิ่มเติม
This wonderful Italian restaurant extends our pasta frontiers by making gnocchi with polenta, then saturates them with a scrumptious rabbit ragu, shot with black peppercorns. อ่านเพิ่มเติม
All of its cakes, cookies, muffins, brownies and other baked goods meet this strict checklist: vegan, kosher, gluten-free, wheat-free, refined sugar-free, casein-free and soy-free. อ่านเพิ่มเติม
Especially popular are the flaky-crusted egg-custard tarts and the pineapple bun (bao) filled with custard, but it's hard to go wrong with a selection of sweet and savory baked goods. อ่านเพิ่มเติม
Bozu has boldly shouldered the task of being a sushi innovator, inventing sweet vinegared rice fashioned into buttons topped with fish, and a variety of crunchy, smeary, branchy things. อ่านเพิ่มเติม
We plowed through a half-dozen mezze, finding the fresh fried anchovies, octopus salad, and baba ghanoush especially tasty, served with a crusty round loaf rather than cardboard pita. อ่านเพิ่มเติม
Don't miss the brilliant butterfish, a local catch seared and set afloat in a soy lake heaped with leeks, or pan-fried noodles with "Kowloon" dried squid. อ่านเพิ่มเติม
In Brooklyn's foremost Chinatown, Top One takes the cake for best charcuterie. อ่านเพิ่มเติม
More like an amusement park than a restaurant, 3 conjoined eateries offer good Sicilian pizza, stupendous spumoni, and uneven southern Italian fare-go for anything featuring eggplant or ricotta. อ่านเพิ่มเติม
The real draws are the noodle soups and sundry Vietnamese dishes, which are more vibrant than any in the area. อ่านเพิ่มเติม
The goat pepper soup rocks hardest at this new Nigerian, named after an international arts festival in Lagos. อ่านเพิ่มเติม
If you dislike offal, the fish pepper soup is equally as good and equally as spicy. อ่านเพิ่มเติม
The kobe beef foot-long hot dog is the real star of the show, moist and salty and festooned with so many ingredients you lose track around "jalapenos." อ่านเพิ่มเติม
The Ghenet combo for four is a good deal, allowing you to sample almost everything on the menu-all the vegetarian dishes, as well as doro watt (spiced chicken stew), and sega watt (spiced beef stew). อ่านเพิ่มเติม
We particularly like the earthy, lemony collard greens, the stewed red lentils and the cabbage and potatoes. อ่านเพิ่มเติม
The regular menu mounts a broad range of corn-based snacks that can serve as vehicles for cheese, meat, or the fiery pink stew of chicken and chipotle chiles called tinga. อ่านเพิ่มเติม
Named after a village in mountainous southwestern Puebla, this former grocery specializes in bargain Mexican fare with all sorts of pre-Colombian twists. อ่านเพิ่มเติม
Perhaps its greatest notoriety rests on a splendid Italian cheese course-served with various honeys, nuts, and preserves. อ่านเพิ่มเติม
Lamb chops offer crisp, fatty-edged meat and a good gnaw on the bone, and the gilauti kebab is composed of small, pale pucks of meat that go all silken in your mouth, like a marvelous, spiced pâté. อ่านเพิ่มเติม
To start, don't miss the pickled, grilled paneer. The squares of cheese, bright white with puffy, golden edges, and a tart, pickled bite that balances the paneer's mild, milky flavor. อ่านเพิ่มเติม
The lebni, so rich you could stand a spoon up in it, and the tomato salad are uncommonly good. อ่านเพิ่มเติม
In the canapé family, we loved txitxiki, a fat-cigar-sized sandwich of crusty bread stuffed with homemade chorizo hash. And you can't do better than the arraultza อ่านเพิ่มเติม
The entrées are voluminous, so you don't need starters, but then you'd miss the Moroccan cigars (pastry flutes filled with ground vegetables) and the tomatoey vegetarian bread dip called matbucha. อ่านเพิ่มเติม
