Pizza Vinoteca is a hyper modern café in Union Square, serving up inventive grilled pizzas and additional Italian offerings. There’s a fast casual ordering process on the main floor, and upstairs they offer table service. Stationed at every table is an iPad, from where you are expected to order your meal. I found this to be a cool and exciting feature that allows you to pace your meal how you’d like it. When you’re ready to order your appetizer you press a button that sends the information to the kitchen and your food shows up promptly afterward. There is also a waiter available to explain how everything works and who also delivers the food once it’s been ordered. I found the place a bit odd though – it had a corny futuristic feel to it and the food itself was average. It wasn’t so much that I didn’t like my experience here, but more so that I just left feeling strange; I was left feeling like there was just something off about both the food and the restaurant itself.
Cheese Plate: I was generally pretty pleased with the cheese plate. It came with 3 different cheeses – three were creamy and soft, the other medium. I thought all of them had nice flavor and went well with the focaccia bread sticks. There were also two fruit purees, a fruit gelee, and some truffle oil for additional pairing. All in all, I enjoyed this course of the meal.
‘Nduja Meatball and Tarte Flambee Pizzas: The grilled pizzas here were made with whole-wheat, red wine leavened dough. The dough itself tasted fine, but it was almost more like a flatbread than a pizza. The top pizza was covered in ‘nduja meatballs. I found out later ‘nduja is a spicy, spreadable pork sausage, so I’m not really sure that you can even call these meatballs. In fact, it was odd; they had the flavor and texture of fake vegan meat more so than either sausage or meatballs. They were also very spicy. The pesto didn’t really add any interesting or additional flavor. And overall I just felt that I was left with this pretty dry, overly spicy pizza/flatbread. I wasn’t that into it. The bottom pizza, was covered in crème fraiche, fromage blanc, bacon and onions. I much preferred this one, but it was too heavy and overly pungent in flavor. In the end, I wasn’t all that thrilled with either.
Banana Gelato Panini – This was another strange course. Definitely more like cheap ice cream than gelato, which has a much creamier texture, this was composed of strawberry and banana between two pieces of warm vanilla cake with chocolate sauce. The ice cream was icy and sort of flavorless, while the banana component was present in the form of dried banana, which was texturally odd. I found the vanilla cake pretty dry and tasteless. If you do venture to Pizza Vinoteca, I would 100% skip this Panini dessert.
Pizza Vinoteca: 15 Union Square W, New York, NY ($)
Finally! Fancy Mexican that’s beautiful, interesting and delicious! The Black Ant, located in the East Village, is serving up sophisticated Mexican fare that also tastes good – that part being key. In a city with overpriced Mexican dishes, skimpy portions, and bland flavors, I found The Black Ant to be really refreshing. The space was also very cool and intimate, and when the weather is nice they open up the front to give it more light and airiness. This is definitely my new Mexican go-to in the East Village.
Guacamole: This guacamole was creamy and refreshing, with a nice kick of spice. The tortilla chips were homemade and delicious. It was a winning, must-order for the table.
Ceviche de Jurel: This was a ceviche of large, fresh yellowtail chunks with green papaya, cilantro, serrano black ant ponzu and long beans. It was really fresh and delicious and packed a nice punch.
Buñuelos de Pato: Crispy roasted duck dumplings, mole negro and cotija cheese. These dumplings were crunchy with an incredible filling of roasted duck. The presentation was also fantastic – the mole and cheese were poured over the dumplings at the table to prevent sogginess from occurring. There are also sliced figs that really add visually and complement the sweeter, bold flavors of the mole. This dish is well constructed and delicious!
Enchiladas de Conejo: Two braised rabbit and chilacayote ragout enchiladas, adobo, escabeche and añejo cheese atop. These enchiladas are pretty standard; however, a rabbit filling is anything but that, and this rabbit is perfectly slow braised and really flavorful. The sauce also has incredible flavor. Another great addition to the meal!
Costilla en Chichilo: Short rib in a chichilo negro sauce, chochoyotes (masa dumplings), and an amaranth salad. This was a beautiful and colorful plate of food that was once again delicious. The short rib was soft and had great flavor, and the vegetables and little dumplings were good too.
The Black Ant: 60 2nd Avenue New York, NY ($$)
Blenheim, which just opened in the past several weeks, is the new restaurant from the Smorgas Chef group, located in the West Village in the same space where the old Smorgas Chef used to be. This new restaurant highlights the farm-to-table style with ingredients sourced entirely from their proprietary 150-acre farm in the Catskills – Blenheim Hill. The Executive Chef is Justin Hilbert, formerly of Gwynnett Street in Williamsburg. The space is rustic, yet modern, and they do a great job with plating and experience. The staff was incredibly helpful, and knowledgeable, and each plate that came out was thoughtful and beautiful in presentation. The food was good, but some of the dishes were just too complicated. The dishes that were most simple were most successful. I can appreciate a really thoughtful, beautiful plate of food. Food can be cerebral, but it also needs to makes sense and taste good. For the most part, I would recommend Blenheim. I’m curious to see in the coming months if the dishes will experience some editing, as Blenheim gets settled.
Amuse Bouche: This was a really creamy chicken liver mousse with raisins and was a great first bite to the meal. It was also very reflective of the strong flavors (for better or worse) that I would find in the dishes to follow.
Cheddar Roll: There is really nothing to say about this beyond it was warm and delicious.
Roasted Pork: Some slow roasted pork that was soft and flavorful with turnips, fermented rice and mustards. The pork and the turnips with the mustard was a really nice flavor combination. The white foam or fermented rice sort of detracted from the dish. It was a bold, overpowering flavor, that didn’t seem to go as well.
Lettuces: I really liked these little clumps of lettuce with bitter herbs, honey and grilled anchovies. It was very simple, but really nice. The anchovies were very pungent, and almost were a bit too much for me, but generally I found that this delicate dish worked.
Artichokes and Crab Imperial: The artichokes were prepared nicely and the crab was good too; nevertheless, I found that both were drowned in sauce that burst out of the artichokes. The sauce was flavorful, and seemed to go well with the dish, but it just overpowered everything else on the plate. Perhaps this would have been successful with less sauce or sauce on the side.
Trout and Roe: This was a beautiful piece of trout with roe, buttermilk and trout mousse. The trout with roe was my favorite flavor combination here, but I thought all three really complemented the flavors in each bite. Overall a clean and simple dish that really stood out.
Lamb: This was a dish of lamb with roasted spinach, barley and mentholated yogurt. I liked the lamb and the roasted spinach, but again, with a similar effect, the mentholated yogurt burst out of the spinach and completely overpowered everything else. All of these flavors should go well together. They certainly did at Northern Spy Food where they had a lamb dish with a similar ingredient combination, which I loved. I just think the dish falls short because of this heavy-handed placement of sauce.
Guinea Hen: This dish was probably conceptually and flavor-wise my favorite. It was pieces of delicious guinea hen with steamed lettuce in a hazelnut mousse/sauce with physical hazelnuts. The combination of the salty and sweet was just perfect. It was really interesting and delicious. There was also foie gras from the guinea hen with a puff pastry on the side – both together and separately these components were really good! I felt like this dish utilized so many parts of the guinea hen in a beautiful, unique and tasty way.
Custard: This custard was made with chamomile, almonds and honey and was just fantastic. There was also this circular disk of ice atop of the custard that was unusual, and yet, went well with the custard to make it seem more like an ice cream. I enjoyed every bite.
Sweet Chervil and Bitter Chocolate: Dessert was where it was at! This bitter chocolate mousse was perfection, and it went really well with the chervil (like parsley) ice cream, which definitely curbed the bitterness. I could have picked at this all night!
Blenheim: 283 W. 12th St. New York, NY ($$$)
There seem to be a lot of new restaurant openings on the Lower East Side and one of them is Rosette, located pretty far downtown on East Broadway. I work in the Financial District, so for the first time ever I walked from the FIDI to this southern tip of the LES, realizing this in between area is a part of the city I really never frequent. It’s housed in a large space that has a private room downstairs, yet despite the size, I found Rosette fairly intimate. The food at Rosette isn’t perfect, but for the most part I was digging the flavors and conceptualization of the dishes. I also really enjoyed the cocktail that I ordered: The Brass Orchid, which contained vodka, cucumber, fennel, lime and grapefruit bitters. Overall, Rosette just had a good, fun vibe, and despite any flaws, I would definitely return.
Apple Bacon Brioche: I love the presentation of these; six brioche rolls served hot in a circular cast iron skillet. There’s a good smoky flavor to these and a nice sweetness, but it’s missing salt aside from the little that’s sprinkled on top. Even the butter served on the side is a sweet butter. By just that little bit, these miss the mark on being just right.
Chicken Cracklins: These are great! Covered in cashews and lime with a tangy hot sauce on the side, this is prepared perfectly. They’re salty and a little greasy, and I liked that the cashews gave it a feel similar to peanut brittle. This is a tasty and fun app. for the table.
Pork Belly: This is simply some pork belly with rhubarb, crème fraiche and market herbs. The dish had a lot of nice flavor, but the pork belly was way too stiff. I like when it’s soft and melts in your mouth. With that said, I’d probably skip this on a return visit.
The Rosette Burger: I liked this burger a lot. It’s fairly simple, made sophisticated – a juicy medium rare patty (or to order) covered with cloth-bound cheddar, confit tomato and marie rose sauce. The fries were really good too – soft and salty. I’d definitely come back for this!
Roasted Avocado: This was a bit strange and not like I had anticipated, but in the end, I thought it tasted pretty good. The avocado is presented warm in the skin, and you spoon it out along with the other ingredients: a chili yogurt, puffed rice and bonito flakes. The yogurt had a nice fresh flavor that didn’t overpower the avocado, and the puffed rice and bonito flakes added salt and texture.
Brussels Sprouts: These Brussels sprouts were some of the best. They were salty and sweet covered with cashews, fuji apples, tamari and crispy quinoa.
Ricotta Cheesecake: This was two tiny pieces of ricotta cheesecake covered in an orange gelee with sweet basil pesto and amaretti crumble. The cheesecake had a great texture and flavor. Though I thought the orange gelee was a bit odd (texturally I don’t think it’s for everyone) – basically a gelatinous coating over the cheese – the subtle orange flavor went well with the cake and the flavorful sweet basil pesto. The crumble gave each bite a good texture/crunch.
Rosette: 171 E Broadway, New York, NY ($$-$$$)
Boulton & Watt is a gastropub located on Houston and Avenue A where the bar Nice Guy Eddie’s used to be. They have since entirely gutted the place, turning it into a nice, large spot to grab some good bar food and a beer with friends. It’s also a great spot to hit up before a concert, with Bowery Ballroom and Mercury Lounge so close by. The food here isn’t necessarily original or extraordinary, but it’s definitely solid, with the steak frites being one of the best I’ve had in awhile. All in all, I think it’s a great spot to have in mind if you’re looking for good beer and bar food in that area.
Blue Cheese Stuffed Bacon Wrapped Dates: These were your standard blue cheese stuffed bacon wrapped dates and they were good. My boyfriend, who hates maple syrup, brought to light the similarities in flavor between dates and maple syrup. Needless to say, he wasn’t so fond of these. But I can attest they were both typically made and good.
Brats in a Blanket: I thought these were good, but nothing special. It came with a side of curried ketchup and spicy mustard, and though I’m not always a fan of curried ketchup, this really made the app. The kick of curry with the brat went really well together and also brought back fond memories of my time in Berlin.
Boulton & Watt Mac & Cheese: This country-style mac is made with rigatoni and white cheddar and sprinkled with persillade breadcrumbs. You can add bacon or mushrooms. We asked for both, but only received the mushrooms. I liked this a lot though. It had a thin cheese sauce with chunks of melted cheese throughout and a lot of good flavor.
Steak Frites: This was a CreekStone Farm hanger steak with hand cut fries and a caramelized onion bordelaise. I thought this was a really great steak frites. The fries were thin cut and salty, and the bordelaise sauce on the steak was really flavorful. The steak was also cooked perfectly medium rare. This is the dish I’d go out of my way to return for. Everything else was good, but this was exceptionally delicious!
Boulton & Watt: 5 Avenue A, New York, NY ($$)
Press Tasting Dinner
I have really fallen for this intimate, home-style Italian spot on the edge of the West Village. In fact, it annoys me how many times I’ve walked down Houston, passing Da Marcella on my way to other spots; never realizing it was there. But now I know, and clearly others, perhaps those mainly in the neighborhood, have found it, as I was there on a Monday to a pretty full house. It’s a great spot for a date, for a girls’ night out, for a small family gathering – really anything. The food was great, the dining experience was warm and intimate, and I got to experience a wine pairing that was pretty fantastic. Throughout, wines from all over Italy were appropriately paired with each part of the meal (though it’s worth noting that the full menu contains international wines). All in all, I was very impressed with the flow, variety and pairing. I was also impressed by how reasonably priced everything was: pasta ranges from $10-$12 and all main courses are under $20. From the food and wine to the atmosphere and prices, this warm, rustic spot is a refreshing neighborhood find.
Scottish Wild Salmon & Avocado Tartare: This was a great, simple tartare. The salmon was fresh and the avocados acted as a creamy, binding element. With a little lemon maybe and some capers, it was a tartare with great flavor and texture.
Spanish Octopus: This was grilled marinated Spanish octopus with fresh caper berries and sun-dried tomatoes over rughetta. The octopus was cooked perfectly and had a nice smoky grilled flavor. Capers and sundried tomatoes aren’t always my favorite, but it definitely went well in this Mediterranean influenced dish.
Wine: Vermentino di Sardegna 2012 “La Cala”
Meatballs: The meatballs were light and flavorful. They weren’t anything special, but definitely good.
Burrata: Burrata with prosciutto and truffle sauce over toasted bread. It doesn’t get better than this. The burrata was fresh and creamy and the prosciutto just right. The truffle sauce was nice too – not overpowering. This was a delicious and simple appetizer.
Wine: Cannonau di Sardegna 2011 “Filieri” – Cantina Dorgali
Tagliatelle Bolognese: Again sometimes simple is best. I’m not always a fan of Bolognese. I particularly do not like it when the sauce is thin and watery or when vegetables overpower the simplicity of the meat. This was made perfectly. The sauce had so much flavor, and it was clear that it had time to settle and thicken with said flavor. The pasta was fresh and cooked perfectly al dente. It was a delicious and simple pasta dish that’s just a steal at $10.
Wine: Langhe Nebbiolo 2011 “Elvio Perinance” (Piemonte)
Braised Colorado Lamb Shank with Creamy Polenta: The lamb had great flavor and fell right off the bone. It was perfectly paired with the polenta that was creamy and thick.
Wine: Cabernet Montepulciano 2011 “Integolo” – Sada (Toscana)
Dessert – Tiramisu, Ricotta Cheesecake, Panna Cotta: Dessert can often times be the weakest, but at Da Marcella I was super impressed. The panna cotta had delicious flavor and the perfect texture. The tiramisu was sweet and delicious, but not overly drenched. And the ricotta cheesecake was perfection. I loved the flavor and texture; it was thick, creamy deliciousness. I’ll definitely be saving room for that on any future visits.
Wine: Moscato d’Asti 2011 “Cascina delle Pertiche” (Piemonte)
Da Marcella: 142 W Houston St., New York, NY ($$)
Toro is the newish Chelsea tapas restaurant from chef/restaurateurs Ken Oringer and Jamie Bissonnette, serving up a mix of traditional and modern Spanish tapas. I think a lot of the tapas spots in the city lack a refinement, something that you will find at Toro. While I did, however, miss the charm and pitchers of sangria that come with some of those other places, the modern warehouse and sophisticated delivery and quality of food was refreshing. I was worried that something as intimate as tapas might get lost in this setting, but it really wasn’t the case. I was also incredibly pleased with the portion sizes and prices of the dishes. While there, I saw a couple past Top Chef winners: Paul Qui and Kristen Kish, so Toro is clearly a hot spot right now. I’d definitely say it’s a successful, modern take on tapas.
Sangria: Though the sangria is tasty, for $12 a glass it’s a bit underwhelming. You can get away with charging that for a unique, fancy cocktail, but not really for very standard, typical sangria. That’s when I’d much prefer to go to a spot like Sala One Nine that has charm and equally delicious food options, as well as affordable sangria pitchers (and the best sangria in the city as far as I’m concerned).
Datiles con Jamon: Medjool dates filled with marcona almonds and cabrales blue cheese, wrapped in jamon serrano. These ham wrapped dates were pretty delicious, as they always are. I really liked the strong hint of blue cheese. Some places leave the almonds whole and others chop the almonds up finely; here they chop them. I’m usually partial though to the whole almond, as it adds a nice contrasting crunch to the gooey dates (and cheese). Regardless, this tapas staple is worth putting on the table.
Goat Cheese: This was simply some goat cheese covered in a tomato honey with bread. I loved this. The goat cheese was creamy and spread nicely over the fresh olive oil covered bread. I don’t always love honey, but the tomato really added a nice element that sort of cut the overly sweetness. As simple as it was, I could have just eaten this all night.
Gambas al Ajillo: Griddle garlic shrimp with cascabel chillies. I liked the dish, but found the chili sauce a bit strong and pungent. The shrimp was cooked nicely and it was a beautiful dish, but I’d probably opt for something different on a future visit.
Pato Con Membrillo: I was a fan of the smoked duck drumettes with quince glaze. These sort of reminded me of baby versions of the big turkey legs you can get at State Fairs or theme parks, though these are obviously a bit more sophisticated. The glaze had a nice sweetness that contrasted well with the smokiness of the meat and was a lot juicier than any turkey leg you’ll get from a cart.
Panza de Cerdo: This was a piece of crispy pork belly with roxbury russet apples, rutabagas and berbere. This might have been my favorite bite of the night. The outside was super crispy and the fattiness just melted in your mouth. The sweetness of the puree went well with the saltiness of the pork belly, and the rutabagas added a nice earthy crunch.
Corn: The corn was grilled and covered in a spicy aioli with cheese. So really how could it not be good? The portion size was much larger than I anticipated. I was only able to eat one of these gut punches, but it was delicious!
Toro: 85 10th Ave, New York, NY ($$-$$$)
Press Tasting Dinner
Angus Club Steakhouse is a refreshing, new steakhouse in Midtown East. The food is definitely at the premium level one would expect from a steakhouse, but the atmosphere is far removed. There are two dining rooms – one upstairs and downstairs. The upstairs is a little more casual – open and airy with a lot of windows. The downstairs has a real trendy, almost feminine feel to it, with luxurious wallpapers and rustic wood. There are also four private party rooms that seem great for both entertaining clients, as well as an intimate birthday gathering. All in all, I was impressed with Angus Club Steakhouse – both for its food and feel.
Tuna Tartare: This was a standard tartare. The tuna was nice and fresh and the wasabi aioli had a real kick to it.
Bacon: This is a pretty typical steakhouse appetizer and boy was it good. It was thick and flavorful – not too fatty, not too salty.
Fried Calamari: I liked this a lot. Sometimes I find calamari lost in a flavorless coating, but this was a good ratio, and the coating was nicely salted.
Iceberg Wedge: I love a good wedge salad and this was just that. The tomatoes were fresh, there was a nice spattering of blue cheese in addition to the dressing, and the bacon pieces on there were thick cut like the appetizer (no bacon bits here).
Filet Mignon: The filet was the best of the night. It was cooked perfectly medium rare with so much flavor and just melted in your mouth.
Porterhouse for Two: This was also a great steak. I did, however, like the strip steak a little more than the filet here, and thought the filet was better when ordered solo.
Yellow Fin Tuna: This was nice, but was a lot like the tuna tartare appetizer. It came with a similar wasabi sauce on the side. Though a nice option, when I’m at a steakhouse I just want to eat steak.
Angus Home Fries: Damn! These were good. I think I’ll even go so far as to say the best home fries I’ve ever had from a steakhouse.
Mashed Potatoes, Creamed Spinach, and Peas and Onions: The sides were all delicious, standard steakhouse sides – good mashed potatoes, good creamed spinach. But I thought the peas and onions really stood out. I’m not sure I’d ever think to go for that on the menu, but they were definitely my favorite side after the home fries.
Dessert: I got to try a sampling of the desserts that they have. Though they were all good, I definitely liked the coconut tiramisu best!
Angus Club Steakhouse: 135 E 55th St, New York, NY ($$$)
Northern Spy Food Co., a farm-to-table neighborhood spot located in the East Village, has been around since 2009, so it’s only sad that it’s taken me this long to check it out. I had heard the food was great for some time, but I had never grasped just how thoughtful and good. Seriously, they’re serving up high quality food and presentation at an incredibly reasonable price. The restaurant’s design apparently incorporates a lot of reclaimed and repurposed material – so the thoughtfulness you find in the food, you also find in the design. Really I can’t say enough good about this spot; again I only wish I had started coming here earlier.
Kale Salad: This kale salad is covered in cheddar, butternut squash, almonds, and pecorino with a light dressing. I feel like the go-to kale salad on menus is a kale Caesar salad (which is good), but it was refreshing to find something different done right. Overall, Northern Spy does a great job of balancing textures and flavors, and this salad epitomizes that trait. It’s salty and sweet, all the ingredients are fresh and delicious, and there’s even that nice textural crunch from the almonds.
Pork Sticky Rolls: This is essentially a sticky bun filled with pork, covered in what you’d never know was a parsnip glaze. It’s sweet, it’s salty and it’s stuffed with pulled pork. I think that’s what we call a winner.
Elysian Fields Lamb: This was a conceptually thoughtful and beautiful dish that also tasted incredible. The lamb was cooked nicely with so much flavor atop barley like I’ve never had it. It reminded me a lot of black beans in this context, and provided the dish great flavor and texture. Then there was lamb wrapped in collards, the way one would utilize grape leaves, atop a yogurt sauce that packed a lot of fresh flavor. This added a second preparation of lamb that was unique and delicious. I also devoured the cauliflower that garnished the plate. This was a plate of serious perfection, at a price under $30.
Chicken: The chicken is really moist and flavorful and comes with a beautiful display of black trumpets, turnip, sweet potato and buckwheat. Chicken isn’t always the most interesting, but this was a lovely version. It’s definitely one of the better chicken dishes, if that’s you’re go-to.
Duck Fat Fries: I wasn’t that impressed with these. The potato was dried out and didn’t have that much flavor, and the malted spiced yogurt dipping sauce didn’t add much. It was too thin of a dipping sauce for fries, especially thick-cut wedges. Skip!
Sweet Potato: FREAKING A-MAZING. That’s how I felt after eating this dessert. It’s sweet potato ice cream atop a ginger snap base with a layer of caramel or toffee in there. It’s then topped with pumpkin seeds and three marshmallow “pillows,” which both add different textural elements to the dessert. I’d definitely say it’s one of the best desserts I’ve ever had. Rich, creamy, crunchy, salty and sweet – it covers everything I’d hope to find in a dessert.
Northern Spy Food: 511 E 12th St, New York, NY ($$)
Move over Shake Shack and Five Guys, LA Burger chain Umami Burger is here to steal the crown. Though the name makes it sound like a Japanese burger spot, this characteristic is solely in the name. Umami is a Japanese word that describes a meaty or savory taste and is thought to be a fifth flavor. So let’s get to the important stuff… the burgers here are awesome. They’re thick and juicy (cooked to order – I like mine medium rare) and come atop the best burger bun out there. I will go so far as to say that. The bread is soft and warm and perfectly proportional to the size of the burger. The topping combinations here are also interesting and delicious, though a classic burger option is still available. I also really enjoyed the main sides I ordered, which to me is especially key. And even though the restaurant has waiter service, it still maintains the no-frills feel of a fast casual burger joint. Though I try to keep my burger in-take at a low, I have to admit I’m hooked. Umami is what I’m now craving!
Fried Pickles: This was the only item I could really do without. I’ve had fried pickles cut like this before and they’ve worked, so it’s not the shape. I think it’s the type of pickle they’re using. The coating broke too easily and the pickle didn’t have that fresh, sour crunch. Skip these.
Cheese Tater Tots (Secret Menu Item): This is a secret menu item that you just have to ask for when you order. I don’t know that I would consider this a tater tot; it’s definitely more of a fried cheese, mashed potato ball, as the center is smooth and creamy. But nevertheless, these are great, so make sure they’re on the table.
Truffle Burger: A beef burger with roasted garlic aioli, house truffle cheese and a truffle glaze. Sounds delicious? Well yeah, it is! The amount of truffle is spot on, the burger is cooked perfectly, and it all just melts in your mouth.
Manly Burger: This is a beef burger with beer-cheddar cheese, bacon lardons, smoked-salt onion strings, with ketchup and mustard. Yup this is a heart-attack on a bun, but a pretty damn good heart-attack. It almost sounds like it would all be too much, and though I can’t remember the individual flavors of anything, it all came together for some perfect, smoky Umami bites.
Truffle Fries: These are smothered in truffle cheese and truffle salt and so utterly good. The fries without the cheese are good too; I’m always a fan of a thin-cut, salty fry.
Umami Burger: 432 Avenue of the Americas, New York, NY ($)