SobayaRamen / Noodles • New York, United States
Nyu dining hall, pretty much.
Wine nut and restaurant hunter hailing from HK. Currently enjoying the Big Apple life.
Absolutely love the Tsukemen here. The beauty is the lightness of the soy broth
My top dimsum spot in town. Taro dumpling fritters and beef brisket in top broth.
Hainan chicken rice. Also get the wasabi infused vodka shot that tastes like salmon sashimi.
Any of the barbecued meats, wonton and casserole dishes would make for a decent dinner.
Corkage is 100 hkd per bottle with no bottle limit. Definitely order the crab and the steamed razor clams
Menu changes every two three weeks. Very inventive French cuisine rooted in the classics. Great food great service. Only gripe is that corkage is limited to 1 bottle and 55 bucks.
Absolutely delicious food showcasing the pedigree of the chef. Octopus pastrami and veal are the signature dishes. But be sure to check out tete de cochon too. Simply sublime
Incredibly comprehensive selection of single malts at very reasonable prices. Great glassware too. Food is solid and the lunch prix fixe is great for its price.
Great cocktail spot from Michael White's group. Nevertheless, food is very good and a great happy hour spot in Tribeca. Very good martinis as well.
Far in long island city. But the mixologists can mix anything you want based on the ingredient you fancy. Great selection of absinthe and tequila.
Still my favorite wine bar in the city, close to la compagnie. Half priced champagne bottles every day 10 pm onwards make this a solid bargain, and a great date spot.
Pricey, but decent. One of the less overpriced places in the vicinity.
Solid happy hour from 4 to 7. Mitchers and smoked coke is solid
One of my fav spots. Eamon and Bryce partner up to create some new American dishes with a classical twist. The fabled ribs and chicken are made sous-vide and deliciously wonderful. Oh, fried pickles!
Get the 105 dollar Omakase. And if you're lucky, there might be hotaru Ika or Sakura ebi in season
Incredible wine list. Wine director Fabian was a nice fellow who is a veteran in the industry and can recommend you some good stuff. As for food, get the steak tartare toad in a hole. Simply sublime.