Tag: here’s the dish

The bread was toasted, then brushed with a mix of garlic, Italian seasoning, and a couple of dabs of olive oil.

The dark chocolate is perfectly melty, creating a very appealing mouth feel, which carries with it a bittersweet note.

It is a simple dish, but so representative of the cuisine from those parts of the world. 

When I closed my eyes, I was transported to a roadside restaurant in Mexico, where I first had quesabirrias.

The vibe is very much that of an old-school ice cream parlor, with about 20 flavors to choose from.

The tomatoes are sauteed with the pasta, creating a pink sauce that leaves the perfect bit of sweetness on your tongue.

Though I had gone to TAP planning to review the Pão de Queijo,the açaí bowl wound up catching my eye.

The crab’s natural sweetness is balanced perfectly with the spicy mayo and the rice provides a nice vinegar-y bite.

The kebab is tender and juicy, with a crisp coating and a depth of flavor that stands up to the tahini and onion.

The noodles were a perfect foil to the intense pop of flavor from the beef and the saltiness of the soy sauce.

I diligently squeezed charred lemon over each forkful: kale first, then a chunk of cod, followed by a fearless dip into the aioli.

Encased in a traditional Vietnamese pastry that’s slightly sweet and appealingly chewy, this dish is a bona fide symphony of textures.

There, on a little wooden stand, was the richest, thickest slice of banana chocolate chip cake I’ve ever seen.

The burst of sweetness from the juicy tomato paired incredibly well with the saltiness of the anchovy and the creaminess of the cheese.

Meet Yana Krasnitskaya, our new Dish columnist, who says Cafe Luxembourg's grilled cheese sandwich takes her back to her childhood.

Abigael Sidi wraps up her tenure as the Rag's UWS Dish columnist with a trip to Carmine's.

La Bomboniera’s Nutella bomboloni is served fresh and warm, causing the Nutella to spill out upon taking a bite.

I worried the dessert would be too sweet, but the strawberry jam in the crème fouettée brought enough acidity to level the sweetness.

The lobio, when presented to you, looks like a feast of its own, scintillating with colors and joy.

This sando was the closest thing to the French fraîsier (elevated strawberry shortcake) I had tasted this side of the Atlantic.