WHY They keep the ovens fired up all day, so everything’s fresh and hot. WHAT This Gujarati-style chat (snack) and mithai (sweets) shop in Little India packs ‘em in with a menu featuring vegetarian thalis (combo plates), curried dishes and a marvelous array of fresh goodies—all made from ground grains and beans—that include crispy chips, [...]
October 28, 2011 | Posted in
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WHY The truck-stop rule: All those people in the line snaking out the door at lunchtime know that these are some of the best Korean dumplings around. WHAT Beautifully crafted Korean dumplings are gems at this modest café, whose name, roughly translated, means ‘All Family Restaurant.’ They’re hand rolled and cut, and the taste and [...]
October 28, 2011 | Posted in
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WHY Pretend you’re voyaging through Indonesia and order the nasi pecel leme—deep-fried catfish with a dried shrimp-chili sambal. WHAT Indo Kitchen’s nasi campur combination plates, which might include barbecued pork, chicken and a variety of garnishes, are some of the best bargains this side of Jakarta. They’re also delicious, as are the longtong cap goh [...]
October 28, 2011 | Posted in
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WHY The media noches (Cuban sandwiches made on eggy bread that’s just a little sweet) just might be the best in the city. WHAT This Filipinotown hole-in-the-wall features a Formica countertop and an ancient iron stove where sandwich magic is regularly performed: The classic cubano sandwich is composed of fresh-roasted pork piled on enormous slices [...]
October 28, 2011 | Posted in
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WHY Classic cubanos, plus, for those who like to push the envelope, creative variations like spicy jerk chicken and corned beef. The Mediterranean—roasted pork and feta cheese—is truly outstanding. WHAT These uncommonly well-crafted cubano sandwiches transcend their ingredients (roasted pork, ham, Swiss cheese and a loaf that’s crunchy outside and soft within) when grilled into [...]
October 28, 2011 | Posted in
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WHY So legendary that food historian John T. Edge included it in his seminal book, Fried Chicken. WHAT Forget the Colonel and check out this branch of the Guatemalan chain famous for its achiote-pepper-crusted chicken. Biscuits, slaw, fried plantains and a nice salsa bar round out the accompaniments. WHO Guatemalan ex-pats happy to no longer [...]
October 28, 2011 | Posted in
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WHY The dosa are among the biggest—and lightest—in Little India. WHAT Maybe you can’t spell it, but you should definitely order the kancheepuram idli. The ginger-and-cashew dumplings are a specialty at this restaurant, which is named for a temple city in India’s Karnataka state. Also check out the kadi fritters in coconut curry and the [...]
October 28, 2011 | Posted in
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WHY Quality falafel at a treasured spot in the old section of the Farmers Market. WHAT Don’t worry about the impatient counter ladies—once you get past the ordering and into the eating, the falafel sandwiches at this gem are extraordinary, wrapped in super-thin pita, dolloped with great tahini dressing and served with ripe tomato and [...]
October 28, 2011 | Posted in
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WHY For Chuck himself, for the beach location and for the Weasel, an alleged hangover cure of scrambled eggs, chili and cheese. WHAT The food’s nothing great at Chuck’s—you come here to side outside on a sunny day, enjoy the charm of Chuck, who’s almost always here, and join the crowd of merry locals in [...]
October 28, 2011 | Posted in
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WHY Sensational grilled chicken for those who can’t wait for farmers’ market day to roll around. WHAT This family-run restaurant expands on the Hawaiian huli huli (literally, ‘turn turn’) concept that’s made its rotisserie chicken such a hit on the farmers’ market circuit. The birds roast over mesquite-like kiawe charcoal, and in this Chinatown location, [...]
October 28, 2011 | Posted in
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