Mandelsuppe (before soup pour): Chilled Almond Soup, Zucchini, Cucumber, Peach from Seasonal in New York City.
Malfatti al Maialino - Pasta dish made with pork, fresh eggy pasta and arugula from Maialino in NYC.
Manhattan - A classic Italian drink made with angostura bitters, sweet red vermouth, and whiskey.
Bruléed pineapple at Victor's Cafe in NYC--you MUST save room for dessert!!
Dining in Manhattan is always fabulous. Butter Poached Lobster with beets, hazelnuts, Japanese greens & sunchoke mousse from Thomas Keller's Per Se.
Cacio e Pepe, inspired by a delicious Pecorino Romano purchased at the East Village Cheese Shop in Manhattan. Because who doesn't love cheap cheese?!
A bitten "Bea Arthur" - vanilla soft serve with dulce de leche, encrusted with Nilla wafer crumbs
These Kurobuta belly steam buns with Kewpie slaw at Sashi (Manhattan Beach, CA) are the love child of those at Momofuku and Ippudo.
Chef Makoto of Sashi in Manhattan Beach created these crab claw corn dogs - beer battered crab claws with a sprinkling of sea salt
Chitarra SD26 - fresh, al dente pasta coated with just enough tomato sauce and topped with fresh basil. Simplicity at its best.
Pan seared halibut with lentils from The Breslin in New York City.
Fruit salad with rosewater tahini yogurt for brunch at Public in NYC.
Yet another incredible three-star Michelin experience - Daniel in New York City
Many people claim this is the best bagel in New York City - here's the result of our personal bagel taste-off.
Lunch at Ma Peche (Momofuku Midtown) in NYC - Sauteed rice noodles dish with pork ragout and saw leaf herb.
Verrines from François Payard's Chocolate Bar in NYC.
Smoked Scamorzza pizza from Motorino, East Village in New York City.
Manhattan Cioppino. An updated take on two classical seafood soups. Perfect for a winter warm up.
Black Angus Beef Tenderloin with Parsley Root Puree and Lobster Mushroom
Sugar snap peas, shrimp, cucumber from Gramercy Tavern.
A sampling of New York City's delicious (and affordable) desserts.
Pork and foie gras terrine with topped with maple gelée, arugula and pickled ramps.
Sazerac -- a classic cocktail of rye with bitters and a bit of Absinthe
Baoguette's classic banh mi in NYC. So delicious and packed with lots of pork, pate, pickled vegetables and cilantro, all encased in a crusty yet soft baguette.
The Pegu Blog is examining the Four Gospels of the Cocktail. In this post, we examine the Gospel of Whiskey, The Manhattan.
The oozy, gooey, molten cheese core of Shake Shack's 'Shroom burger.
Manhattan clam chowder - a hearty and delicious soup filled with clams and potatoes.
Anejo Manhattan is comprised of El Tesoro Anejo Tequila, Sweet Vermouth, Licor 43 and Angostura & Regan’s No. 6 orange bitters with a salami-wrapped cherry.
Gramercy Tavern's pastrami sandwich. Part of their Soup & Sandwich lunch deal.
Dr. Manhattan: The Cocktail (or: A Geek's Foray into Home Mixology).
28th Annual Santa Cruz Clam Chowder Cook Off & Festival Coverage: What makes a good bowl of chowder? Clams? Secret family recipes?
Bukudan - an assortment of barely cooked seafood and poached egg and natto beans. Served at Matsugen restaurant in NYC.
Cheesy, stuffed burgers from The Stumble Inn.