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      Munchies locations

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      24 Tips

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      • New York, United States (17)
      • Ramen / Noodle Houses (9)
      • East Village, New York, United States (5)
      • Two Bridges, New York, United States (2)
      • Chinese Restaurants (2)
      • Los Angeles, United States (2)
      • American Restaurants (2)
      • Italian Restaurants (2)
      • Lower East Side, New York, United States (2)
      • Chinatown, New York, United States (2)
      • Theater District, New York, United States (1)
      • Seafood Restaurants (1)
      • NoMad, New York, United States (1)
      • Gourmet Shops (1)
      • Grange Park, Toronto, Canada (1)
      • Toronto, Canada (1)
      • Menomonee River Valley, Milwaukee, United States (1)
      • Milwaukee, United States (1)
      • Burger Joints (1)
      • Downtown Los Angeles, Los Angeles, United States (1)
      • Breakfast Spots (1)
      • Downtown Boston, Boston, United States (1)
      • Boston, United States (1)
      • Diners (1)
      • Hollywood, Los Angeles, United States (1)
      • Vienna, Austria (1)
      • Hell's Kitchen, New York, United States (1)
      • Greenwich Village, New York, United States (1)
      • Prospect Heights, Brooklyn, United States (1)
      • Downtown Brooklyn, Brooklyn, United States (1)
      • Soup Places (1)
      Hearthedited 3 weeks ago
      Italian
      • New York, United States

      Chef Marco Canora launched the bone broth craze at Hearth, where he serves various homemade broths out of the pastry door of the restaurant. Read how he became obsessed with broth's curative effects. Read more

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      Brodoedited 3 weeks ago
      Soup
      • New York, United States

      Brodo exists as a broth counter, operating from the pastry door of Hearth, but you can try a bone broth tasting menu while you're here for a sit-down meal. Read more

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      Mission Chinese Food3 weeks ago
      Chinese
      • New York, United States

      Josefina's House Special Chicken is a riff on the Filipino version of pollo relleno. It's stuffed with pork, eggs, Parmesan, butter, olives, raisins, and pickles before being roasted. Read more

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      Rai Rai Ken3 weeks ago
      Ramen / Noodles
      • New York, United States

      The ramen—made from a tasty shio broth and topped with pork chashu, bamboo shoots, and a slice of fish cake—was nothing remarkable, but it was good, filling, and cheap. Read more

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      Ganso3 weeks ago
      Ramen / Noodles
      • Brooklyn, United States

      Ganso's high-energy, brightly-colored space is restorative, and all of the ramen bowls are distinctive and well-executed. Try the shio with sprouts and ajitama egg. Read more

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      Chuko3 weeks ago
      Ramen / Noodles
      • Brooklyn, United States

      The miso-based ramen, whether you go for the pork or the vegetarian with squash, was as uninspired as the decor. Read more

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      Minca3 weeks ago
      Ramen / Noodles
      • New York, United States

      The miso-based broth is deeply layered, and the corn and chicken on top are tasty. An all-around contender for best ramen in the city. Read more

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      Bassanova Ramen3 weeks ago
      Ramen / Noodles
      • New York, United States

      The ramen is plainly bad: the green curry was sharp and thin, the noodles were overcooked, the broth was gritty with shrimp paste. Read more

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      Ivan Ramen3 weeks ago
      Ramen / Noodles
      • New York, United States

      Chef Ivan Orkin has a fastidious, if highly personal, approach to ramen. You can taste the obsession in the bowl’s thin rye noodles and perfectly cooked egg. Read more

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      Ippudo3 weeks ago
      Ramen / Noodles
      • New York, United States

      The Akamaru Modern ramen is made with Tonkatsu pork broth and thin, wavy noodles. The broth is velvety, the noodles springy, and it's served with a secret, funky umami dama miso paste. Read more

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      Totto Ramen3 weeks ago
      Ramen / Noodles
      • New York, United States

      The noodles in the Spicy Paitan (the milky-brothed house speciality) ramen were unpleasantly slippery and tasted like flour, and both the chicken and egg were overcooked. Read more

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      Momofuku Noodle Bar3 weeks ago
      Ramen / Noodles
      • New York, United States

      Late at night, there is only one ramen option: the signature bowl of chicken and pork broth, wiry noodles, slow-poached egg, and double pork toppings. It may be the best thing ever eaten. Read more

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      Hong Kong Supermarket 香港超級市場3 weeks ago
      Supermarket
      • New York, United States

      Beyond the sliding doors, there is an anteroom that’s like a small deli for lotto tickets, blankets, shoes, and other non-edible items, like arthritis cream. It feels like a grocery store speakeasy. Read more

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      Black Tree3 weeks ago
      American
      • New York, United States

      Black Tree's chef/owner, Sandy Dee Hall, had to give up his adopted lamb. We asked what's behind his relationship with Smokey, and how it affected what he served on the menu. Read more

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      ACME3 weeks ago
      Italian
      • Rushcutters Bay, Australia

      Chef Mitch Orr is known as the "prince of pasta" among his peers. Carbonara is a particular specialty, but his secret? He doesn't fuck with cream, and neither should you. Read more

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      Ludwig & Adele3 weeks ago
      Restaurant
      • Vienna, Austria

      Chef Ludwig Lindser prepares a tranche of salmon belly and braised beef cheek with pickled mustard seeds that are popular with other Vienna chefs, who stop by on their nights off. Read more

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      Musso & Frank Grill3 weeks ago
      American
      • United States

      We spoke to the longest-standing bartender in Hollywood about his ethos on slinging dry martinis, 86ing movie stars, and DD’ing For Charles Bukowski. Read more

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      South Street Diner3 weeks ago
      Diner
      • Boston, United States

      Richard Wilk, an anthropologist at Indiana University, says part of the appeal of late-night dining comes from the appeal of familiarity, and this spot has it in spades. Read more

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      Eggslut3 weeks ago
      Breakfast
      • Los Angeles, United States

      If you’re going to name your restaurant Eggslut, you’ve got to really nail it when it comes to making a breakfast sandwich. Owner Alvin Cailan shows us how to do just that. Read more

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      Sobelman's Pub & Grill3 weeks ago
      Burgers
      • Milwaukee, United States

      This is where Milwaukee's epic Bloody Mary garnish wars started. For example, this version with an entire fried chicken. It's not indulgent if 10% of the proceeds to go charity, right? Read more

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