#3 (Top 5 Restaurants-Best Italian); opened in 2007; goal is to create an authentic Enoteca where each cook--a nonna (Italian grandmother)--represents a different region in Italy where they share a passion for cooking traditional local dishes that have been handed down from mother to daughter, generation after generation; menu changes regularly depending on which nonnas are cooking
Spaghetti and Meatballs served only on Sunday night; makes only 28 orders...sells out quickly; meatballs are "ginormous"; spaghetti and meatballs served in separate dishes; looks good
Vastedda (Spleen Sandwich) boiled, dried and aged for 10 days, sliced into small pieces, sauteed in pork lard and served on Sicilian-style bun and topped w/ ricotta & pecorino romano cheese; "one of the best things I've ever eaten"-Scott Conant
Sausage Parmesan baked in oven, sliced & cooked in tomato sauce; served on homemade roll, as a hero or on a plate; looks good
Yukon Gold Potato Pizza thin crust; thinly sliced Yukon Gold potatoes on a crust then topped w/ cheese and white truffle oil; cooked in wood-burning brick oven; no tomato sauce
Cotton Candy not on menu...served for special occasions; served on a chilled plate w/ a scoop of homemade vanilla ice cream wrapped w/ pink cotton candy and studded w/ candied violets; looks fun
Jive Turkey (Stuffing Waffle) homemade stuffing waffle w/ smoked turkey, garlic mashed potatoes, gravy & a side of cranberry sauce; "Hmmm!! Oh my gosh...that is killer!"-Guy Fieri; looks good
Chicken & Waffles buttermilk waffles w/ 1/2 dozen fried wings & topped w/ house special sauce (maple syrup, hot sauce & cinnamon)
est. 2007; basement college joint serving "adult version of waffles", locally sourced wholesome food, direct-trade coffee & live entertainment; known for revolutionized waffles & ships them nationally
opened in 1913; quintessential old-school New York restaurant located in the lower level of New York's Grand Central Station; Other Recipes: Oyster Pan Roast
Arugula & Parmesan Pizza crispy thin crust; cheese pizza once baked in wood-burning oven is then covered w/ baby arugula and topped w/ shredded parmigiano reggiano and extra virgin olive oil drizzle
opened in 2004; pizzas made w/ Italian flour and tomatoes and baked in a 100% wood-burning brick oven; rooftop patio available from May through September
[CLOSED]; est. 1981; salt-baked seafood, handmade noodles, soups & roast meat are served in a spartan setting. Voted one of the world's top late night restaurants by Travel & Leisure. Open until 4:00am daily.
[CLOSED]; used to be a boarding house where Edgar Allen Poe used to stay at; no longer a hotel; supposedly haunted; "bohemian, creative, stylish atmosphere"
"The Grasshopper" Charlotte layered chocolate sponge cake & "grasshopper" ganache sandwiches, coating layers of chocolate parfait, vanilla mouse & mint mousse; "so moist, so creamy, so velvety!" -Geoffrey Zakarian
