here's the dish Articles

Moshe's sabich is mushy, messy, tasty, filling and delicious– the kind of sandwich that leaves you satiated for a week!

Here’s the UWS Dish: Murray’s Sturgeon Shop’s Herring (Schmaltz, Matjes, and Pickled in Cream Sauce)

October 13, 2025 | 8:56 AM

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The key to the supreme quality of Murray's herring is that every fish is handpicked according to size and firmness.

Here’s the UWS Dish: Eshel’s Lamb Arayes

October 6, 2025 | 8:22 AM

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Arayes are the Levantine equivalent to sliders, in which meat patties are stuffed into pitas, and which are then toasted.

Here’s the UWS Dish: Bosino’s Pizza (Boscaioloa, Prosciutto and Elisa)

September 29, 2025 | 8:09 AM

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Here’s the UWS Dish: Bosino’s Pizza (Boscaioloa, Prosciutto and Elisa)

On Bosino's prosciutto pie, arugula leaves and shaved Parmesan give way to slice upon slice of ham.

Here’s the UWS Dish: Plum’s Shrimp Bahn Mi (With a Side of Kimchi Fries)

September 22, 2025 | 8:25 AM

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Here’s the UWS Dish: Plum’s Shrimp Bahn Mi (With a Side of Kimchi Fries)

Plum's shrimp bahn mi is the Vietnamese equivalent of the Big Easy's po' boy, and the restaurant executes it beautifully.

Here’s the UWS Dish: The Consulate’s Lamb Tartare

September 15, 2025 | 8:15 AM

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We stared in admiration at the chunks and dices of raw lamb, topped with two shiny quail egg yolks.

Here’s the UWS Dish: Patis Bakery’s Campfire Croissant

September 1, 2025 | 8:37 AM

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Here’s the UWS Dish: Patis Bakery’s Campfire Croissant

Patis's Campfire Croissant is flaky and buttery, and the smokey chocolate ganache has depth and richness without being overwhelmingly sweet.

Here’s the UWS Dish: Motorino’s Baby Kale Caesar Salad

August 25, 2025 | 8:14 AM

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Here’s the UWS Dish: Motorino’s Baby Kale Caesar Salad

Motorino's baby kale Caesar salad is a grandiose dome of greens covered in Parmesan snow.

Here’s the UWS Dish: Community Food and Juice’s Avocado Toast

August 18, 2025 | 8:31 AM

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Here’s the UWS Dish: Community Food and Juice’s Avocado Toast

The avocado toast at Community Food and Juice is topped with charred lemon, feta and pumpkin seeds.

Here’s the UWS Dish: Yasouvlaki’s Tylikta

August 11, 2025 | 8:27 AM

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Here’s the UWS Dish: Yasouvlaki’s Tylikta

The tylikta sandwich at Yasouvlaki blends the flavors of meat, yogurt, lettuce, tomatoes, red onions and pita into a succulent mouthful.

Here’s the UWS Dish: Nai Brother Sauerkraut Fish’s Naige Sauerkraut Fish

August 4, 2025 | 8:50 AM

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Here’s the UWS Dish: Nai Brother Sauerkraut Fish’s Naige Sauerkraut Fish

In Nai Brother's sauerkraut fish, sourness, pungency and heat hit one by one, but in a beautifully balanced way.

Here’s the UWS Dish: Sala Thai’s Pad Thai Bolan

July 28, 2025 | 8:44 AM

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The Pad Thai Bolan at Sala Thai is gorgeous, with shiny noodles trapped inside an egg net, the whole thing just begging to be slashed open.

Here’s the UWS Dish: Amélie’s Ravioles du Royans

July 21, 2025 | 8:29 AM

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Here’s the UWS Dish: Amélie’s Ravioles du Royans

Amélie's Ravioles du Royans is a beautiful pasta dish that touches on many textures and flavors, from the velvety ravioles to much more.

Here’s the UWS Dish: Café du Soleil’s Moroccan Sandwich

July 14, 2025 | 7:37 AM

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Here’s the UWS Dish: Café du Soleil’s Moroccan Sandwich

The merguez sausages in Café du Soleil's Moroccan sandwich are as good as they can possibly get this side of the Atlantic.

Here’s the UWS Dish: Bustan’s Moroccan Fish

July 7, 2025 | 8:37 AM

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Steaming the ingredients in a dome of pita bread results in a perfectly cooked, soft and flaky branzino, and tender chickpeas.

Here’s the UWS Dish: Sempre Oggi’s Cappelletti with English Peas, Butter and Lemon

June 30, 2025 | 8:36 AM

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Here’s the UWS Dish: Sempre Oggi’s Cappelletti with English Peas, Butter and Lemon

I noticed an unexpected ingredient in both the antipasti and primi sections of the menu. Intrigued, I first ordered the Cappelletti with English Peas, Lemon and Butter.

Here’s the UWS Dish: Covacha’s Flautas

June 23, 2025 | 8:11 AM

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While both salsas worked as great condiments/dips for the flautas, I soon found myself treating them as if they were gazpacho -- full tablespoons straight into my mouth!