{"id":5915,"date":"2012-10-26T19:09:00","date_gmt":"2012-10-26T19:09:00","guid":{"rendered":"https:\/\/www.deaixa.com\/recetas\/?p=5915"},"modified":"2023-02-10T16:30:00","modified_gmt":"2023-02-10T16:30:00","slug":"new-york-favorites","status":"publish","type":"post","link":"https:\/\/www.deaixa.com\/recetas\/2012\/10\/new-york-favorites\/","title":{"rendered":"New York Favorites"},"content":{"rendered":"\n

Here you will find a list our favorite Italian,French, New American, Spanish,Asian and Mediterranean restaurants in New York:<\/p>\n\n\n\n

Italian Cuisine<\/h1>\n\n\n\n

Osteria Morini<\/p>\n\n\n\n

218 Lafayette Street
SOHO, New York 10012
 (212)-965- 8777<\/p>\n\n\n\n

<\/a>  osteriamorini.com<\/a><\/p>\n\n\n\n

Morini’s menus offer a versatile selection of smaller plates and larger composed platters. Guests are encouraged to begin their meal with a variety of Affettati (sliced meats), antipasti and other small starters to share. Chef White\u2019s signature pasta offerings include a variety of traditional ragus and stuffed pastas from Emilia-Romagna. Meats have a starring role in the Pietanze (entrees) such as Petroniana, veal cutlet, Prosciutto di Parma, truffled cream and buttered spinach; and Carne ai Ferri (simply grilled meats and spit roasts).<\/p>\n\n\n\n

_____________________________________________________________________________________<\/p>\n\n\n\n

Becco<\/h3>\n\n\n
\n
\"info_call_icon\"<\/figure>\n<\/div>\n\n\n

355 West 46th Street and 9th Ave.
New York, NY 10036
  (212)-397-7597<\/p>\n\n\n

\n
\"info_website_icon\"<\/a><\/figure>\n<\/div>\n\n\n

 becco-nyc.com\/<\/a> <\/a><\/p>\n\n\n

\n
\"becc2\"<\/figure>\n<\/div>\n\n\n

Becco is most famous for its\u2019 innovative pasta tasting menu & extensive $25 wine list. Located on New York\u2019s famed Restaurant Row in the heart of the theater district, Becco is open 7 days a week for both lunch & dinner.
<\/a>
_______________________________________________________________________________________<\/p>\n\n\n\n

French Cuisine<\/h2>\n\n\n\n

<\/a><\/p>\n\n\n\n

Artisanal Bistro<\/h3>\n\n\n
\n
\"info_call_icon\"<\/figure>\n<\/div>\n\n\n

2 Park Avenue (32nd Street),
New York, NY 10016
 (212)-725-8585<\/p>\n\n\n

\n
\"info_website_icon\"<\/figure>\n<\/div>\n\n\n

   artisanalbistro.com<\/a><\/p>\n\n\n

\n
\"artisanal_bistro\"<\/a><\/figure>\n<\/div>\n\n\n

Artisanal Fromagerie, Bistro and Wine Bar showcases the formidable creativity and passion of Chef-Proprietor Terrance Brennan<\/a> who adds playful twists to classic French bistro dishes. Brennan\u2019s Osso Bucco, for example, features monkfish instead of meat. Traditionally prepared with beef, Brennan\u2019s Duck Bourguignon is artfully made a La Grand-M\u00e8re with Chestnut Pappardelle. Selecting only premium ingredients, Brennan\u2019s commitment to the use of artisanal, sustainable and organic products is evident in the quality of each dish.<\/p>\n\n\n\n

_________________________________________________________________________________________<\/p>\n\n\n\n

Bistro Les Amis<\/h3>\n\n\n\n

180 Spring St (Thompson)
New York, NY 10012 \u2794<\/a><\/p>\n\n\n\n

\"Phone\" (212) 226-8645
\"Website\" bistrolesamis.com<\/a><\/p>\n\n\n

\n
\"bistrolesamis\"<\/a><\/figure>\n<\/div>\n\n\n

“From the ‘warm greeting’ to the pleasing, ‘priced-right’ French fare, this ‘cheerful’ bistro provides a ‘respite from the SoHo scene’; ‘comfy’ environs and sidewalk seating for watching the ‘passing mob’ help make it a ‘sentimental favorite’ that lives up to its name.”
– ZAGAT 2012
____________________________________________________________________________________________<\/p>\n\n\n\n

Brasserie Les Halles<\/h3>\n\n\n
\n
\"info_call_icon\"<\/figure>\n<\/div>\n\n\n

411 Park Avenue South (at 29th Street)
New York, NY 10016
(212)-679-4111<\/p>\n\n\n

\n
\"info_website_icon\"<\/a><\/figure>\n<\/div>\n\n\n

 http:\/\/leshalles.net\/<\/a><\/p>\n\n\n

\n
\"Tonbourdain\"<\/a><\/figure>\n<\/div>\n\n\n

Brasserie Les Halles is the home base of Chef-at-large Anthony Bourdain, author of the best selling Kitchen Confidential (Bloomsbury, May 2000) host of the TV Show, No Reservations. Bourdain is also the co-author of the Brasserie Les Halles Cookbook (Bloomsbury, 2004) with proprietor Philippe Lajaunie.
<\/a><\/p>\n\n\n\n

Back to the top<\/a>
___________________________________________________________________________________________<\/p>\n\n\n\n

New American<\/h2>\n\n\n\n

Perilla<\/h3>\n\n\n
\n
\"info_call_icon\"<\/figure>\n<\/div>\n\n\n

9 Jones St
New York, NY 10014
(212)-929-6868<\/p>\n\n\n

\n
\"info_website_icon\"<\/figure>\n<\/div>\n\n\n

 perillanyc.com\/<\/a><\/p>\n\n\n

\n
\"perilla\"<\/a><\/figure>\n<\/div>\n\n\n

Perilla opened in May 2007 in New York’s Greenwich Village<\/strong>. The food at Perilla is Seasonal American, revolving around the use of fresh, seasonal ingredients.<\/p>\n\n\n\n

The Perilla plant is a relative of mint and basil but has a strong anise-like flavor. Primarily used in Asian cooking, Perilla is most commonly known as Shiso. Chef Harold Dieterle loves to sneak Perilla into his dishes when it is in season.
<\/a><\/p>\n\n\n\n

Back to the top<\/a>
_______________________________________________________________________________________________<\/p>\n\n\n\n

Spanish<\/h2>\n\n\n\n

Boqueria<\/h3>\n\n\n
\n
\"info_call_icon\"<\/figure>\n<\/div>\n\n\n

53 West 19th Street
NYC 10011
(212)-255-4160<\/p>\n\n\n

\n
\"info_call_icon\"<\/figure>\n<\/div>\n\n\n

Boqueria – SOHO
171 Spring Street, NYC 10012
(212)-343-4255<\/p>\n\n\n

\n
\"info_website_icon\"<\/figure>\n<\/div>\n\n\n

 boquerianyc.com\/<\/a><\/p>\n\n\n

\n
\"boqueria\"<\/a><\/figure>\n<\/div>\n\n\n

Boqueria restaurants were inspired by the best tapas bars in Barcelona. Bars such as Xampanyet, Vinya del Senor, Ciudad Condal and others where one can go at any time of night for a beer, glass of wine, and perhaps the best fast food known to man are institutions in a city known for its devotion to epicurean delights.<\/p>\n\n\n\n

Back to the top<\/a>
______________________________________________________________________________________<\/p>\n\n\n\n

Manzanilla<\/h3>\n\n\n
\n
\"info_call_icon\"<\/figure>\n<\/div>\n\n\n

345 Park Avenue and 26th Street
New York, NY
 (212) – 255-4086<\/p>\n\n\n

\n
\"info_website_icon\"<\/figure>\n<\/div>\n\n\n

manzanillanyc.com\/<\/a><\/p>\n\n\n

\n
\"manzanilla\"<\/a><\/figure>\n<\/div>\n\n\n

Located in the heart of New York\u2019s Gramercy<\/strong> neighborhood, Manzanilla Spanish Brasserie by restauranteur Yann de Rochefort (Boqueria; NYC and Washington) and Michelin starred chef Dani Garc\u00eda (Calima; Spain) serves dishes rooted in the ingredients and culture of Andalucia and other Spanish regions. The wine list, curated by General Manager and Wine Director Rick Pitcher, presents an international selection with a strong focus on Spain, an extensive list of Sherries, and a selection of European spirits.
____________________________________________________________________________________<\/p>\n\n\n\n

Toro<\/h3>\n\n\n
\n
\"info_call_icon\"<\/figure>\n<\/div>\n\n\n

5 10TH AVENUE
Entrance on
15th Street and 11th Avenue
NEW YORK NY 10011
(212)-691-2360<\/p>\n\n\n

\n
\"info_website_icon\"<\/figure>\n<\/div>\n\n\n

 toro-nyc.com\/about\/<\/a><\/p>\n\n\n

\n
\"toro\"<\/a><\/figure>\n<\/div>\n\n\n

Co-Chef\/Owners Ken Oringer and Jamie Bissonnette along with partners Doug Jacob and Will Malnati opened Toro in the iconic former Nabisco Factory. As South Chelsea\u2019s incarnation of Boston\u2019s Barcelona-style tapas bar, chefs Oringer and Bissonnette feature an eclectic menu focusing on both traditional and modern tapas, combining regional Spanish flavors and techniques with local and market-fresh ingredients.<\/p>\n\n\n\n

<\/a>
_________________________________________________________________________________<\/p>\n\n\n\n

Asian<\/h2>\n\n\n\n

Wong<\/h3>\n\n\n
\n
\"info_call_icon\"<\/figure>\n<\/div>\n\n\n

No. 7 Cornelia Street
New York NY 10014
(212)-989-3399<\/p>\n\n\n

\n
\"info_website_icon\"<\/figure>\n<\/div>\n\n\n

 wongnewyork.com<\/a><\/p>\n\n\n

\n
\"wong\"<\/a><\/figure>\n<\/div>\n\n\n

New York’s first Asian restaurant to emphasize local and seasonal fare, we pride ourselves in providing artful food with close attention to the origin of our ingredients. We are dedicated to sustainability both on our menu and in our restaurant design.<\/p>\n\n\n\n

Back to the top<\/a><\/p>\n\n\n\n

<\/a>
________________________________________________________________<\/p>\n\n\n\n

Mediterranean and Seafood<\/h2>\n\n\n\n

Balaboosta<\/h3>\n\n\n
\n
\"info_call_icon\"<\/figure>\n<\/div>\n\n\n

214 Mulberry Street
<\/a>New York, NY
(212)-966-7366<\/p>\n\n\n

\n
\"info_website_icon\"<\/figure>\n<\/div>\n\n\n

balaboostanyc.com\/<\/a><\/p>\n\n\n

\n
\"balaboosta\"<\/a><\/figure>\n<\/div>\n\n\n

This SOHO<\/strong> restaurant of husband-and-wife team Chef Einat Admony and Stefan Nafziger, a \u201cMediterranean meets Middle East\u201d restaurant has a diverse and playful menu that draws inspiration from Chef\/Owner Einat Admony’s Israeli roots. Weekly specials based on local seasonal ingredients and an extensive list of organic wines from that region demonstrate the personal touch that has made Ta\u00efm a critically acclaimed success.<\/p>\n\n\n\n

Back to the top<\/a>
_________________________________________________________________________________________<\/p>\n\n\n\n

Flex Mussels<\/h3>\n\n\n
\n
\"info_call_icon\"<\/figure>\n<\/div>\n\n\n

154 W 13TH ST
NY | MAP<\/a>
(212)-229-0222<\/p>\n\n\n

\n
\"info_call_icon\"<\/figure>\n<\/div>\n\n\n

174 E 82ND ST
NY | MAP<\/a>
(212)-717-7772<\/p>\n\n\n

\n
\"info_website_icon\"<\/figure>\n<\/div>\n\n\n

 www.flexmussels.com<\/a><\/p>\n\n\n

\n
\"flexmussels\"<\/a><\/figure>\n<\/div>\n\n\n

Flex serves up an unexpected menu that reads like a who\u2019s who of mussel-centric gastronomy, and not without some other outrageously original and exotic offerings. Along with pounds of Prince Edward Island mussels prepared every which way, guests are taken on a veritable tour of the world\u2019s cooking cultures\u2014via the mollusk experience.<\/p>\n\n\n\n

A world class oyster program, an esoteric beer selection and a hand picked wine list round out the rest. Add to that a dessert selection as twisted as the mussels (think Grandma\u2019s pies turned upside down) and the famous \u201cFlex Donut Collection\u201d with flavors ranging from fresh blueberry and salted caramel to absinthe chocolate and tequila cherry sriracha and no meal is left incomplete.<\/p>\n\n\n\n

Back to the top<\/a>
_________________________________________________________________________________________<\/p>\n\n\n\n

Barbounia<\/h3>\n\n\n
\n
\"info_call_icon\"<\/figure>\n<\/div>\n\n\n

250 Park Ave South
NY \/ MAP
<\/a>(212) 995-0242<\/a><\/p>\n\n\n

\n
\"info_website_icon\"<\/figure>\n<\/div>\n\n\n

barbounia.com\/<\/a><\/p>\n\n\n

\n
\"barbounia\"<\/a><\/figure>\n<\/div>\n\n\n

Hints of Greece abound in the traditional Mezze \u2014 appetizers to share including tzatziki, roasted eggplant and tarmousalata accompanied by our famous, homemade flatbread\u2014which has acquired a cult-like following.<\/p>\n\n\n\n

Taste the sunny coast of Croatia in the Crab Burek, a light puff pastry filled with crabmeat, leek, spinach and goat cheese for a savory starter.<\/p>\n\n\n\n

Southern Italy shines through with a Mushroom & Asparagus Pizza topped with parmesan, taleggio, & truffle oil, hot from the taboon or in the refreshing Apple and Figs Salad with arugula, artichokes, shaved fennel and Pecorino cheese with a Caeser dressing.<\/p>\n\n\n\n

Entrees include the Turkish-inspired Lamb Kebab Terracotta or Israeli-influenced Cast Iron Halibut enlivened with cumin, paprika, garlic, roasted peppers, chickpeas & Israeli couscous.<\/p>\n\n\n\n

The Grass-Fed Hanger Steak also a favorite and the Croque Madame sandwich served with sunny side up eggs during brunch are both unmistakably tied to the cuisine of Southern France.<\/p>\n\n\n\n

Back to the top<\/a>
_________________________________________________________________________________________<\/p>\n","protected":false},"excerpt":{"rendered":"

Here you will find a list our favorite Italian,French, New … <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","footnotes":""},"categories":[85,37],"tags":[],"class_list":["post-5915","post","type-post","status-publish","format-standard","hentry","category-api","category-recetas-de-revistas"],"_links":{"self":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts\/5915","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/comments?post=5915"}],"version-history":[{"count":2,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts\/5915\/revisions"}],"predecessor-version":[{"id":5920,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts\/5915\/revisions\/5920"}],"wp:attachment":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/media?parent=5915"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/categories?post=5915"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/tags?post=5915"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}