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      • East Village, New York, United States (34)
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      Zabb EleeNovember 5, 2012
      Thai
      • New York, United States

      The Som Tum Kortmuar hides a slew of unexpected goodies in a pile of rice noodles and shredded fruit: slices of pork sausage, raw Thai eggplant, crunchy fried fish, pork skin & tangy pickled cabbage. Read more

      Expertise in Thai Restaurants and East Village, New York, United States
      3 Saves
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      Xi'an Famous FoodsNovember 5, 2012
      Chinese
      • New York, United States

      The signature dish—a vegetarian plate of noodles, sprouts, wheat gluten and spices served cold—throws nearly every trick into the mix. Read more

      Expertise in Chinese Restaurants and East Village, New York, United States
      3 Saves
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      Xi'an Famous FoodsNovember 5, 2012
      Chinese
      • New York, United States

      Try Spicy Hot Oil Seared Hand-Ripped Noodles. "A hefty plate of hand-torn carbs stir-fried in red-hot chili oil, scallions, cumin and spices until every inch is coated in a thin film of liquid heat. Read more

      Expertise in Chinese Restaurants and East Village, New York, United States
      5 Saves
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      Wogies Bar & GrillNovember 5, 2012
      Bar
      • New York, United States

      The cheesesteaks are popular, but try Adrian’s Atomic Avalanche ($9.75) instead. It begins as a typical cheesesteak, but is topped with pepperoni, hot peppers, fried mozzarella balls & marinara sauce. Read more

      3 Saves
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      Vinny VincenzNovember 5, 2012
      Pizza
      • New York, United States

      Not a fan of Artichoke’s heavy hand and long lines? If you’re in the East Village, there’s no better stop for a solid slice than the margherita slice ($3.50) at Vinnie Vincenz. Read more

      Expertise in Pizza Places and East Village, New York, United States
      7 Saves
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      Ukrainian East Village RestaurantNovember 5, 2012
      Ukrainian
      • New York, United States

      Cheese blintzes taste like the East Village of bygone days. Each is filled with lightly sweetened farmer cheese & fried in butter until the edges are just crisp enough while the middle remains tender. Read more

      Expertise in East Village, New York, United States
      4 Saves
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      Tuck ShopNovember 5, 2012
      Australian
      • New York, United States

      cramming an Australian lumberjack breakfast into a fist-size pie. The crust is flaky and the eggs are seasoned with cheese, beans, potatoes, onions, peppers and tomatoes—alongside lots of bacon. Read more

      Expertise in East Village, New York, United States
      5 Saves
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      THELEwalaNovember 5, 2012
      Indian
      • New York, United States

      Try the okra roll. Tossed on the grill with red onion & bell pepper, then seasoned with cilantro, lime juice & green chilies, the okra is tangy, spicy and subtly sweet, with a distinctly smoky edge. Read more

      Expertise in Indian Restaurants
      4 Saves
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      THELEwalaNovember 5, 2012
      Indian
      • New York, United States

      The bhel pori ($5.50) isn’t for the faint of heart. Heartier than a salad, it clears your sinuses with a tart, spicy mix of chutneys and lime juice, then kicks in some red onion on the back end. Read more

      Expertise in Indian Restaurants
      2 Saves
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      The Meatball ShopNovember 5, 2012
      Italian
      • New York, United States

      Try the spicy pork meatballs topped with a Parmesan cream sauce ($7). The meatballs melt away under the sauce described as “alfredo on steroids.” Read more

      Expertise in Italian Restaurants
      7 Saves
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      Taïm Falafel and Smoothie BarNovember 5, 2012
      Falafel
      • New York, United States

      Try the green falafel sandwich ($6.25). The flavorful green falafel–fried mashed chickpea mixed with parsley, mint, and cilantro–are moist on the inside, and lightly crisp on the outside. Read more

      4 Saves
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      TaboonetteNovember 5, 2012
      Mediterranean
      • New York, United States

      The slow-roasted pulled pork is arguably the best deal in the house. The meat’s deep flavor is complemented by an apple slaw, and garnished with chipotle mayo, crunchy fried pork skin and cilantro. Read more

      7 Saves
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      Señor PolloNovember 5, 2012
      Peruvian
      • New York, United States

      Try the papa a la huancaina ($5)—a potato smothered in a creamy sauce made of queso fresco, aji amarillo and turmeric. It's served on a large lettuce leaf and topped with a hard-boiled egg and olives. Read more

      Expertise in East Village, New York, United States
      3 Saves
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      Punjabi Grocery & DeliNovember 5, 2012
      Indian
      • New York, United States

      Go for the samosa and chickpeas chaat ($5.50). "Crisp samosas are split open and doused in spicy stewed chickpeas, tangy yogurt, sweet tamarind-date chutney, spicy cilantro chutney and raw onions. Read more

      Expertise in Indian Restaurants and East Village, New York, United States
      4 Saves
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      PorchettaNovember 5, 2012
      Italian
      • New York, United States

      The Lebanese Pressed Chicken Sandwich is roasted, sliced and slathered with toum, an intense spread of garlic, olive oil and salt. Pressed and topped with pickles, it evokes a Cubano by way of Beirut. Read more

      Expertise in Italian Restaurants and East Village, New York, United States
      8 Saves
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      Otafuku x MedetaiNovember 5, 2012
      Japanese
      • New York, United States

      Takoyaki ($5) may not sound appetizing, but they're worth trying. Pieces of octopus are enrobed in wheat flour, and covered in mayo, a smoky “barbecue” sauce, dried seaweed and bonito flakes. Read more

      Expertise in Japanese Restaurants and East Village, New York, United States
      6 Saves
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      N.Y. DosasNovember 5, 2012
      Food Truck
      • New York, United States

      The Jaffna Dosa platter ($6) consists of four soft and spongy dosas, covered in a spicy dried coconut chutney. They're served with a cup of sambar and your choice of appetizer. Read more

      Expertise in Food Trucks
      3 Saves
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      Morocho Peruvian FusionNovember 5, 2012
      Food Truck
      • New York, United States

      Veal hearts (anticuchos) are made even more tender and flavorful by a long marination in aji panca peppers, soy sauce and oregano. Read more

      Expertise in Food Trucks
      1 Save
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      MarkNovember 5, 2012
      Burgers
      • New York, United States

      Mark serves a classic slider. The patties are pressed into a cast iron griddle with onions, flipped, and topped with cheese, which is then left to steam underneath the bun until gooey and soft. Read more

      Expertise in Burger Joints and East Village, New York, United States
      3 Saves
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      Luke's Lobster EVNovember 5, 2012
      Seafood
      • New York, United States

      The bargain shrimp roll—a buttered, split-top bun packed with juicy shrimp lightly tossed with herbed salt and a hint of mayo—is worth a detour from the more famous lobster roll (and half the price). Read more

      Expertise in East Village, New York, United States
      3 Saves
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