A Smokey Sensation
When I was invited to Smokey Hill, the first thing I noticed was the smoke. While not visible, the smoky smell will certainly hit your nostrils when you first walk in the door. That smell is sure to get your mouth watering as you sit down and try to make some tough decisions about what to order.
A Middle Eastern Masterpiece
Ideally, you’d walk into BIS with a large group of people and order a bunch of things to share. The appetizers certainly would work well that way. But when it comes to an entree, your choice might be harder.
A Pickle A Day Keeps The Doctor Away
When I was invited to check out Diller, I was impressed with the ingenuity of their menu.
Good Food And Good Times
They’ve got enough options for your whole party and going will certainly make your night feel like more of a party.
An Upgraded Old Favorite
Eight people is a more reasonable number to eat the board (and only the board) as there’s certainly enough food there for eight people to walk away full. But a group of ten might be optimal for a few reasons.
An Israeli Masterpiece
He’s taken the Israeli cuisine as a canvas and used a range of paint brushes from an international palette to create a truly unique menu with flavors and ingredients that you might not expect to see work in concert together.
Where The Old Country Meets Vegas
Chef Shearin's world travels have taught him the best food is not only found in the most expensive restaurants, but in the local, humble, ma and pa style eateries about town.
A Laffa To Love
Whenever I am lucky enough to do a restaurant review I’m always on the search for that special experience unique to that establishment alone: a reason to bring your friends and family that you can get in few other places.
When In Morocco, Roll As The Moroccans Do
If you’re like me, you walk into a place like Margez and you ask what on the menu is the kind of thing that really makes the restaurant special. The answer in this case is the Couscous Tajene with Lamb Shank.
Since Bonito is a shared plates restaurant, many of the items on the menu can be described as appetizers. This leads to a wide selection that includes a few different fish options.
Carbon Comes To Crown Heights
What makes Carbon stand out in the expanding group of charcoal chicken places? They make their own sausages. These are not similar to what you will find in a store.
Keep It Comin’
I’ve never tasted anything like this before, Avi said of the Lamb Kebab, It’s definitely very cooked but so melt-in-your-mouth – it’s silky and the flavors are so intense and juicy.
A Real Prohibition Pickle
There's something uniquely appropriate about opening a new restaurant in the middle of a lockdown and then calling it Prohibition Pickle
A Fantastic New Menu At A Boro Park Linchpin
China Glatt’s owner and manager, Sholom Witriol, told us that his goal has always been to run a good place for family dining, with a price range that makes it practical for even those of modest means to enjoy a night out, even when it isn’t a special occasion.
Kosher Turkish Food – Gyros And Much More
The biggest change was the prohibition of bassar b’chalav. Eriske also kept his staff, and is very happy with his new customers, whom he finds to be most friendly and generous.
Urbun: Hidden Buns in the Shuk
If we hadn't heard Josh's American-accented Hebrew we might not have noticed Urbun.
A Fireside Chat
Now close your eyes, click your heels together three times and repeat after me: “There’s no place like Fireside. There’s no place like Fireside.”
Florida’s Divine Bovine
Fuego’s very extensive menu is heaven for meat lovers, with an eclectic mix that will satisfy both those who like their eats straightforward and simple as well as those whose palate runs more to the trendy side.
Izzy’s Smokehouse: Where Dinosaur Ribs Roam the Earth
Forget the niceties, this is a place where the barbeque sauce runs down your arms while you nibble on chicken wings,
Upscale Pizza and Wine Bar Sparkles in Crown Heights
I won’t lie to you – we knocked off the entire bread basket because the butter was so incredible that we just couldn’t stop eating it.
Fabulous Fare From Under The Sea And Beyond
In the few short months since its opening, Pescada has made a name for itself and the restaurant was full, with a nice mix of people on the Monday night that we were there.
A Jersey Gem
A graduate of Rhode Island’s Johnson & Wales College of Culinary Arts, the very personable Massin came to NoBo with both a solid education and years of experience at Mike’s Bistro and The Prime Grill.
Clever And Flavorful
One of the best perks of writing about restaurants is that we often have the opportunity to taste a broad sampling of menu items and the chef at Brasserie Halevi kept up a steady stream of food to our table.
The Beauty Of Simplicity
Until that point, everything we had eaten at Butterfish had excelled in its simplicity, but our desserts offered a much greater level of complexity and both were truly outstanding.
Connecticut’s Hidden Culinary Gem
While we all go to restaurants for a good meal, it is dessert, that final taste that lingers in your mouth, that is the crown jewel of any dining experience and Six Thirteen’s offerings did not disappoint.
Be An Elitist
The lemonana was something else. Never had we seen a green drink look so enticing.
Primo Dining At The Prime Grill
The chicken and waffle nuggets were fabulous and were like chicken in a dessert form.
The Best Of The Deep Blue Sea
Both mains were clearly prepared with an expert hand and could only be described as heavenly.
Succulent Beyond Steak
Accustomed as we all are to eating steak whenever we dine in an upscale restaurant, we were pleasantly surprised when our main dish showed up and it turned out to be not beef, but fish.
Easy Dining In Monsey
Deciding on your order is no small task at The Purple Pear. The menu is a whopping eight pages long and as if that wasn’t long enough, there is an additional three-page sushi menu.