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Split in half, sodden with butter, and crunchy on top with slivered almonds and coagulated sugar, the almond croissant is so good at Tartine that we're going to give up on this item and walk out to get a few right now. . . .
Later this year, we'll pen our Best of New York issue, our annual love letter to what's great in this town. When that paper hits the streets, you'll find our picks for the very best this city has to o... More »
Quaint French Bistro in the W. Village known for their excellent pastries. Great Sunday Brunch. From the dessert menu I highly recommend the Dacqouise, chocolate ganache with praline butter cream, meringue and hazelnut covered with toasted almonds or the Chocolate Marquise, chocolate ganache, genoise cake with raspberries. Wait a few minutes for an outside table a memorable sidewalk dining experience. A great date restaurant.
SarahDG: Why do Westerners insist on such boring breakfasts? RobtS: A friend told me that her mother used to fry up a pound of bacon and a dozen eggs every day when she was growing up. SarahDG: Eggs are best for topping laksa, not for scrambling. Anyway, hit up East Corner Wonton, an old-school Cantonese café that serves congee to a stream of regulars every morning. If you're not up for a 1,000-year-old egg at 8 a.m., go for the combination congee, which harbors bits of squid, beef,... More »
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