Tag: here’s the dish

Epices Bakery first came to my attention when loyal reader (and arguably my fiercest critic), the (in)famous Jay, recommended it.

Cioppino originated when Italian immigrants at San Francisco's Fisherman’s Wharf would add some of their catch to a communal pot.

Of all the dishes I’ve covered for this column, Florentin’s white bean msabbaha might be most straightforward, yet it's super tasty and vibrant.

Including the soup dumplings and the shu mai, I counted no less than 20 dumpling offerings on the menu.

Back by popular demand, calories be damned, here's Onion Soup Battle Episode II, focusing on the consensus picks of readers.

Which of their classic 10 pies should I cover? Mama’s TOO! is unhelpful here as their actual motto is “Get’em all!”

“What makes it so special is its minimalist philosophy: no heavy gravies, no excess spices."

Our food columnist, Abigael Sidi, takes a suggestion from our artist/essayist, Robert Beck, and reviews 5 Napkin Burger's BLT on a (real!) baguette.

Discuss flavors, textures, ingredients, technique, and even the shyest of the shyest will start sharing ever-so-tiny pieces of their story.

I decided to share my family’s best kept secret when it comes to Upper West Side culinary gems.

The noodles are thin, springy, and firm, with a slight but real chew -- some of the best I’ve tried in the city.

Cafe Luxembourg's Bibb salad is an elegant and structured ensemble of greens with a subtle gloss imparted by the dressing.

When Jacob's Pickle's gigantic poutine arrived, I thought “three” -- as in, I'd need three friends to help me finish it.

There's a reason Charles Gabriel is called "the fried chicken king"; UWS Dish columnist Abigael Sidi explains.

Yes, in many ways, Kossar's bacon, lettuce and tomato on a bialy is the perfect BLT.

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

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

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

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

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