Tag: here’s the dish

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.

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

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

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

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

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

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

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.

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

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

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

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.

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!

The grilled steak in Raenu Thai's beef salad is cooked to a perfect, juicy medium rare.