"The chewy crust of the kiymali pide curls around seasoned ground lamb, but you can also procure a pide featuring sheep’s milk cheese, egg and dried-beef sausage, or spit-roasted sliced lamb" ($8.50). Read more.
Try num tok koy ($9), a Thai steak tartare not served at Manhattan's Z.E. "The mound of ground lean beef is seasoned with roasted chili powder, lime juice, kaffir lime leaf, onion, mint and cilantro." Read more.
John Brown's pork spare ribs ($8 for 1/4 slab) "are not messy or reliant on sauce; the flavor and smoky aroma stand on their own bones."
