EaterNY_un says:
cutting edge specialties as sweet potato dumplings stuffed with black beans, braised chicken with black mushrooms, and humongous soup dumplings served in broth.
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EaterNY_un says:
Nick S. says "Chef Sylvain Delpique has dropped the meatloaf-like patty for a dry aged blend. Served on a challah bun...$36, comes with fries.
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EaterNY_un says:
Robert S. says "served in a creamy peanut sauce, with an expanse of polished white rice topped with a steamed Scotch bonnet pepper, for extra spiciness"
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EaterNY_un says:
Robert S. says "ragged homemade tortillas stuffed with rice, fiery sautéed peppers, and your choice of boiled egg, sausage, or razor-thin steak, breaded or not."
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EaterNY_un says:
Robert S. says "The shami kebabs are an astonishing $2 each. Throw in some rice and a serving of saag (spicy mustard greens), and you have one of the cheapest meals in the Gramercy Park area."
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EaterNY_un says:
Robert S. says "Number one on its lengthy list is suadero, braised veal flank. It looks like canned tuna, but the flavor is rich and subtle, especially when squirted with the green sauce. $1.25 each"
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EaterNY_un says:
Robert S. says "The wings ($7.81 for six pieces, or sometimes seven) are big and meaty and glazed, and constitute perfect stoner food."
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EaterNY_un says:
Robert S. says "For a scandalous $2.99, you get two big filets on whole wheat, and it's up to you to add the condiments from a varied collection on the sideboard. (Traditional: tartar sauce and Tabasco.)"
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EaterNY_un says:
Robert S. says "At two for $1.50, they're an amazing bargain, less than half of what you'd expect to pay in Curry Hill. And these are bigger!"
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EaterNY_un says:
Robert S. says "$3.99 during most of the day.. ask for your falafel "all the way," they throw in pickled veggies in the sandwich, too, thereby doubling the volume and tripling the flavor."
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EaterNY_un says:
Robert S. says "the best deal is the Chengdu standard dan dan noodles...Normally only $7.50, during a lunch special the house throws in a bonus app, too"
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EaterNY_un says:
Robert S. says "featuring a steaming bowl of plain broth in which you cook things like thin-sliced pork, a piece of black medicinal chicken, quail eggs, garlic, chives, bean cured sheets, sprouts, and spaghetti-like soft noodles. Priced at $8.75"
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EaterNY_un says:
Robert S. says "Highlights: an orange-colored manioc curry, a rich pork 'black' curry in which the spices have been toasted, a coconut-and-kale sambal, pineapple curry, and a really strange boiled egg curry."
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EaterNY_un says:
Ryan S. says "balancing smoky chiles against musky, spit-roasted pork, and a slice or two of tart pineapple. Put that in a warm, house-made corn tortilla and call it $4 well spent."
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EaterNY_un says:
Ryan S. says "Chef Einat Admony fortifies the custard with nutty halvah. She anoints the burnt exterior with Persian cotton candy...what you get is a textural contrast times three"
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EaterNY_un says:
Ryan S. says "Pastry chef Fabian von Hauske, a Noma alum, gives us the fine dining equivalent of movie theater popcorn: maize mousse, topped with icy mandarin granita. It's sweet, gritty, vegetal, and awesome."
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EaterNY_un says:
Ryan S. says "Chef Markus Glocker pounds down a milk-fed bird, boasting an interior that's as soft as good veal sweetbreads. He then fries it in enough butter and olive oil...make them incredibly unhealthy. And tasty."
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EaterNY_un says:
Ryan S. says "It's essentially two steaks in one. On the inside you have an easygoing, medium-rare cut of cow. On the outside, you have a dry-aged deckle that's as tender as barbecue brisket and packed with dry-aged flavor"
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EaterNY_un says:
Ryan S. says "This is the type of creatively delicious vegetarian fare diners deserve at more expensive tasting menu haunts like Per Se. Until then, it's available for $17 at Dirty French."
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EaterNY_un says:
Ryan S. says "The trick is a light smoke (so it doesn't taste like barbecue), a gentle cure (so you can actually tell that it's beef), a subdued peppering, and a thick cut (to prove how tender the pastrami really is)
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