Any of the set sandwiches are great, including the heavily-Instagrammed beet lox with horseradish cream cheese. Now a chef who ran its kitchen, Daniel Eddy, has come home to his native New York. If you're running late and just want to grab something quick (and already missed last call at the Kenmare Street Xi'an's Famous Foods, which closes weirdly early), Black Seed Bagels is a solid option for fueling up fast. But be careful, because with its "shareable small plate" format and acclaimed wine list it's easy to drop a bundle here.Ģ20 Bowery between Spring and Prince (21 ) Next-door sister restaurant Rebelle gets most of the attention these days, but the menu at Pearl & Ash is usually more daring and the food is always delicious. Thank you for supporting the Village Voice and our advertisers.If you want to get a little fancy, the still-stunning Pearl & Ash is one of the best contemporary-romantic spots in town. New York Times Bowery Film Festival is true to its Bowery roots and foraging ahead in new territory. #15: L’Artusi’s Garganelli with Mushroom RaguĪdvertising disclosure: We may receive compensation for some of the links in our stories. The party for the Bowery Film Festival features one-of-a-kind screenings and discounted drinks in lower Manhattan. #23: Herbie’s International at Ivan Ramen #26: Crispy Duck Necks at Trestle on Tenth #27: Sweet Corn Goat Cheese Tamal at Confessional Daniel Eddy Chef Daniel, a native New Yorker, began his culinary career in 2004 with Michael Psilakis’ first restaurant, Onera. Branden currently resides in Manhattan’s Lower East Side. #28: Untitled’s Roasted and Fried Chicken Salad In April 2015, Branden opened Rebelle with Patrick and chef Daniel Eddy, formerly of Spring in Paris, near Pearl & Ash on the Bowery. #31: Momofuku Ssäm Bar’s Dry Aged Rib Eye #32: Triple Chocolate Chunk Cookies at The Whitney #36: Goat Milk Soft Serve at Victory Garden #45: Merguez Sausage Flatbread at Irvington #50: Fonda’s Oaxacan Black Mole Enchiladas #63: Banana Miso Ice Cream Sandwich at Neta #69: Crème Brûlée Truffle at Kee’s Chocolates #70: Xi’an Famous Foods’ Tiger Vegetable Salad #72: The Starving Artists Steak at Belle Reve #74: Mission Chinese Food’s Oil-Cured Anchovies #80: Levain Bakery’s Chocolate Chip Walnut Cookie #81: Morgenstern’s Salt and Pepper Pine Nut Ice Cream #83: Perry St’s Chocolate Pudding With Candied Violets #85: Pearl & Ash’s Smoked Bread with Chicken Butter In April 2015, Branden opened Rebelle with Patrick and chef Daniel Eddy, formerly of Spring in Paris, near Pearl & Ash on the Bowery. #89: The Vegetarian at Meat Hook Sandwich Shop #90: General Tso’s Pig’s Head at the Cannibal #99: Egg Shop’s Golden Bucket Fried Chicken #100: Laminated Blueberry Brioche at Dominique Ansel Kitchen To read about previous dishes, browse our 100 Favorite Dishes page. These are our 100 Favorite Dishes for 2015, in no particular order, save for the top 10. We’re combing the city every day, one dish at a time, to guide you to the most delicious food in NYC. The Village Voice is counting down to our Best of New York City issue in October. Perfumed with the fruit’s floral sweetness and served with lime-zested whipped cream (chantilly here, natch), Yang’s clafoutis adheres to simplicity in suave Francophilic style, with mouthwatering results. The kitchen now plunks down fat champagne grapes into the batter, nudging the sumptuous treat into flaugnarde territory. When the restaurant first opened, the dessert showcased juicy sour cherries.
But while most of the food served in the crisp, high-ceilinged Lower East Side room references classics while updating them, pastry chef Jessica Yang’s clafoutis-for-two ($20) takes an old-school route and scores a big, buttery A+.ĭelivered to the table in an oval ceramic baking dish, the custard, with its burnished top, hides delectably creamy innards. Burnished creamy custard with fat, juicy grapes Rebelle via Instagramĭaniel Eddy, chef at sleek French newcomer Rebelle ( 218 Bowery 91), cooks elevated neo-bistro fare like espelette pepper-spiked lamb tartare bolstered by green chickpeas and yogurt.
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