The Vanderbilt
570 Vanderbilt Ave
Brooklyn, NY 11238
718-623-0570

I’ve learned the hard way that sticking with one spirit is really the smart way to drink and be merry. Since I’m a gin girl, I’ll often start the night with a classic martini. Nowadays I just go with other gin cocktails if I want to continue on the cocktail route.

A recent coup de coeur is the Ruby Sip ($10) at The Vanderbilt — a concoction of gin, hibiscus, fresh lime and cucumber. It’s tangy (hibiscus), refreshing (lime and cucumber) and bridges my craving for both...

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What dish could better represent the handmade ethic of Palo Santo’s chef-owner Jacques Gautier than this meltingly soft comfort food? Gautier roasts a quarter of a pig for 18 hours at a low temperature, lovingly basting it with beer along the way. After a little rest, Gautier pulls the meat off the bone and presses it into a pan. After another day of rest, the tender “cake” is cut into portions, seared, and covered with a bright tomatillo-cilantro green mole. When we tried it, he served it with soft chayote and potato, but it may look different on...

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If fate happens to drop you and a large group of friends in Reno, Nevada, take it as a sign that you should go to Louis’ Basque Corner, the 44-year-old institution that once provided fuel for hard-working Basque shepherds. Fresh from an interior facelift, the restaurant exudes the warmth of a gastropub and serves traditional seven-course, family-style Basque dinners. Each diner gets to choose a main course to go with the set menu, and it’s worth going out of your way to make sure at least one order of the sweetbreads makes it to your table. The dish...

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The Mark Restaurant by Jean-Georges
25 E 77th St
New York, NY 10075
(5th & Madison Aves)
212-744-4300

While extra brut champagne is making a big comeback (and it is a comeback since Laurent-Perrier began making their Grand Vin sans Sucre in the 1889; today it’s known under the Ultra Brut label), demi-sec has fallen out of favor for a long time. But why oh why? I recently spotted a half bottle of A. Margaine on the dessert wine section at The Mark Restaurant by Jean-Georges and thought more wine lists should be serving this sweet dessert style...

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For a Danny Meyer restaurant inside the Whitney Museum, Untitled comes across as surprisingly down to earth, with no pretensions. Friday through Sunday nights, the restaurant serves a three-course prix fixe, in which the first and last courses are shared by the table, and diners choose their own main courses. On my last visit, I had an amazing entree of ricotta gnocchi with Swiss chard and hen-of-the-woods mushrooms. I noted how fresh and (again) unpretentious — not over manipulated, but just letting the goodness of the produce speak for itself — each dish was, including the pickled goods...

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From a restaurant that offers a tremendous selection of wonderful dishes from appetizers to desserts, this is one that lingers in the mind. Flavorful rectangles of grilled lamb loin are nicely charred around the edges and pink-tender within. The lamb is perfectly complemented by sweet, caramelized Algerian eggplant and a silky eggplant puree streaked with harissa-scented oil. To offset the heat, there’s a dollop of herbed yogurt and, for crunch, crispy lavash. As someone who likes plenty of accompaniments with lamb or beef, I appreciate the protein-to-vegetable-to-dairy ratio on this plate: every forkful is a delicious miniature of...

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Winfield-Flynn
558 Third Ave
@ 37th St
New York, NY 10016
212-679-4455

96 Dom Ruinart (750 ml) $255

Crush Wine & Spirits
153 East 57th St
3rd Ave & Lexington
New York, NY 10022
212-980-9463

02 Dom Ruinart (750 ml) $126.95
Pre-order now for delivery in October

Dom, Dom, Dom. When you hear that you must think of everyone’s imagine of the uber luxurious Dom Pérignon. But the Dom that really has my heart is Dom Ruinart.

Why, you ask? Let’s see:

1. REPUTATION: Ruinart is the oldest champagne-producing house in Champagne. It was founded in...

The bracing acidity, the kick of peperoncini chile flakes and the smoky char of the crispy baby octopus make this dish a winner. Chef Sasha Miranda marinates the cephalopods overnight in pepper-spiked extra-virgin olive oil and basil then quickly grills them before assembling the dish. A simple olive oil and lemon juice vinaigrette ties together the greens: arugula, sliced cucumber, avocado, pickled shallots or red onion, and minced jalapeños. Topped with the octopus tentacles, all crispy edges and tender insides, the dish is complete. The only things that could improve the dish are some balmy weather, wide-open...

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The Meatball Shop
170 Bedford Ave
(N 7th & 8th Sts)
Brooklyn, NY 11249
718-551-0520

Anything playful entices me, so when I spotted the Jello Shot ($3) at the one-month-old Meatball Shop on Bedford Avenue in Williamsburg, I was quick to try it. My tasting companion informed me that it’s an upgraded version of the college frat party classic. I wouldn’t know!

Long Island Iced Tea was the flavor of the day when we visited. Two things struck me immediately: the firmness of the Jello and the intensity of the flavor and alcohol. This Jello is...

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Why in the world, you might wonder, would one rave about a king salmon dish out of landlocked Reno, Nevada? The answer is a dedicated fisherman/fire captain who, on the days when he can get out on the water, catches the fish from his boat off the coast of Northern California and drives it four hours inland to the charming 4th Street Bistro. The other reason is the beautiful all-organic local produce sourced by chef Natalie Sellers (a transplanted San Franciscan who cooked at Stars and the Warwick Regis Hotel). A roll call of summer squash varieties —...

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Looking at this exceptionally beautiful and suggestive dish, you might think that Frank Gehry decided to start working with edible ingredients. Instead, it is one of Gilt Executive Chef Justin Bogle’s eye-popping creations. The dish tests your wits as you parse its complex weave of textures (meaty fish, smooth green curry-cauliflower puree, slippery coconut gel, crunchy fried taro) and tastes (the heat and umami of curry, the sweetness of papaya, an herbal note from the Thai basil and a lovely smokiness from the charred romaine). Many areas of your brain will light up while you try to decode...

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One might argue, as my son did, that this is not really pizza at all, but more like bruschetta. There’s something to that interpretation, because the dough is drizzled with olive oil and garlic, blasted in the oven until it’s blistered, and then sprinkled with fresh Italian buffalo mozzarella, halved cherry tomatoes, black olives, slivers of red onion, white anchovy and parsley. Whatever you call it, this salad-on-a-cracker assemblage is refreshing. The dough doesn’t get soggy as it does when slathered with marinara. Instead, the crispiness and char of the crust play off the creamy freshness of the...

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Morrell & Company
One Rockefeller Plaza
New York, NY 10020
212-688-9370

Looking for a new way to enjoy champagne? Consider drinking “local” throughout an entire meal—that is, choosing wines only from within the appellation of the Champagne region. Perhaps start with dry, dry champagne (extra brut) or clean, clean champagne (blanc de blancs), then move gradually towards bigger body, older vintage and sweeter dosage.

For dessert, instead of ending on a sweet demi-sec champagne, try the regional liqueur, Ratafia de Champagne. I recently tasted one from Henri Giraud from a blend 30% Chardonnay and 70% Pinot Noir ($28.95)....

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The New York branch of this Tokyo yakitori specialty restaurant is authentic and truly delicious! Oyakodon (short for oyako donburi — chicken and egg over rice) is comfort food at its very best. The special oyakodon at Yakitori Tori Shin is presented with a raw egg yolk to be mixed in with the cooked egg and chicken thigh meat, which is cooked over charcoal as yakitori, so it’s extra savory; the regular oyakodon uses minced chicken. The yakitori at Tori Shin is delicious, but do save some room for the oyakodon — the Japanese usually eat their starches...

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Leave it to The Dutch to concoct the most addictive habit of the year: oyster sliders! Breaded in cornmeal and deep fried, an oyster (selection depends on what’s fresh that day) is sandwiched between a mini sesame bun with lettuce and the homemade pickled okra tartar sauce (mayo- and whole grain mustard-based). And you still get that fresh raw bar feel, as the oyster is crispy on the outside, but not fully cooked inside. Paired with a drink, the meaty bite-sized oyster slider is a perfect appetizer—they’re so good, I must admit, I sometimes have to order two....

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What a combination! The Kimchi Taco Truck’s Korean and Mexican flavors are an unexpectedly delicious and savory pairing. This food truck offers a great deal, with three kimchi tacos for $7 or four for $9. Each taco is set on a base of two small corn tortillas and topped with a choice of meat, then Asian pico de gallo (with daikon, Korean pepper, rice wine and more), kimchi and green onions. The kimchi is fresh and adds a kick, while the cool salsa balances it out. The choices of meat include BBQ beef (my favorite), pulled pork...

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I love egg salad. Though it’s a simple dish, it’s not easy to find a really good one. But the egg salad sandwich at Bklyn Larder is as close to perfection as can be. It’s a refreshing mix of eggs, celery, dill, red onions, olive oil, salt, pepper and lemon juice. The crunch of onions and celery counters the creaminess of the eggs. And you won’t miss the pickles found in other egg salads because the lemon juice gives this salad a tart kick. Topped with lettuce and sandwiched between two slices of Pullman sourdough toast, this is...

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Turnip cake, a quintessential Chinese dim sum dish, is made of shredded Chinese radish (daikon) and rice flour, sliced then pan-fried. The key to good turnip cake is its consistency: it should be soft and a little gooey but not runny nor, on the opposite extreme, too hard. The turnip cake at Chinatown Brasserie is just right. The pan-fried exterior is crispy and the inside, with its bits of Chinese sausage, is soft but not runny. The spicy XO sauce with dried scallops and dried shrimp is an essential topping that goes with the cake like hand...

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In the steak business for over a decade, Chef Danny Teng knows his beef. His signature steak at Danny and Company — a teppanyaki steakhouse — is the US dry-aged rib eye cap from Idaho. This cut has less muscle, more moisture, and a richer flavor. Cooked beautifully medium rare, as I requested it, the outside is perfectly crispy and the inside pink, juicy and tender without a trace of blood. The rib eye cap really does highlight the flavor of the meat. A beautiful experience on its own, it’s also delicious with the housemade cumin...

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Miranda
80 Berry St
@ N 9th St
Brooklyn, NY 11211
718-387-0711

Raw. That’s how I like my fish best. I’ve been waiting all year for Miranda’s summer ceviche appetizer (MP; $10 – $15).

Chef Sasha Miranda sources her seafood daily, so you can expect a few delightful surprises each day, in addition to the usual delicious base of bay scallops, shrimp, bacalao and Portugeuse octopus.

I love how the raw babes are dressed: a bit of sweetness, a touch of heat. Mango or sweet potato cubes add the sweetness and jalapeño or habanero kick the dish...

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The name of this burger at AsiaDog is slightly misleading as I was expecting it to be slices of bulgogi meat on a bun, but it’s actually an Angus beef patty marinated in bulgogi (marinade) sauce. The patty comes topped with your choice of Asian slaw or kimchi, or half and half like I chose. And I couldn’t have been happier! The kimchi provides spice, and the red cabbage slaw with carrot, sesame oil, mayo and vinegar is light and refreshing. Sandwiched in a toasted white hamburger bun, it’s a great combination of Eastern flavors in a Western...

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The stracchino and sun-dried tomato tartine at Buvette, like a lot of menu items at this inviting West Village “gastroteque,” is unpretentious comfort food at its best. Chef Jody Williams calls the dish a “gift,” because all she did was source some stellar ingredients: sundried pachino tomatoes from Sicily, the kind Williams remembers seeing drying over doorsteps; fresh, creamy crescenza, a member of the stracchino family of cow’s milk cheeses, and bread from Bensonhurst’s Royal Crown. Through some alchemy — involving a marinade of Calabrian oregano off the stem, sherry vinegar, capers and a panini press—the result is...

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Blue Bottle Coffee
160 Berry St
Brooklyn, NY 11211
718-387-4160

It wasn’t my intention, really, it wasn’t. But look at it; I didn’t see
any point in resisting. The most decadent part of this was it was
right at lunchtime.

I was in line to order a Kyoto iced coffee when I spotted these boozed-up s’mores, apted named “Brooklyn Bootleg S’mores.” We’re talking about a Kings County Distillery Moonshine-infused marshmallow sandwiched between two house-made graham crackers and covered in Mast Brothers chocolate ($3.50).

A woman came in behind me and we were both eyeing them,...

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The lamb vindaloo at Brick Lane Curry House Too could be your next bad habit. It’s not just the spiciness and tanginess that you should expect of any good vindaloo that makes it so great. It’s the overall flavor and texture of the sauce, which includes generous chopped fresh cilantro and a touch of fresh ginger, that makes this fiery concoction brisker than you might anticipate. This is no diet dish by any means. You’ll feel very full afterwards, but the fundamental flavor strains of hot, sour and fresh make it go down easily. Warning: They pull no...

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