Classic American comfort food, beers, and milkshakes are a recipe to ensure your solo dining adventure is one that will probably lull you into a lovely food coma. Read more.
Bunna is a godsend! Go in a group and order a sampler platter, which allows you to try everything on the menu. Read more.
The menu here is MASSIVE. Sample its killer Mexican breakfasts, a burrito, one of its tostadas, and tacos. Read more.
Knickerbocker Bar & Grill manages to mix a relaxed atmosphere with elevated classic American food that ranges from oysters to shell steak to St. Louis-style ribs and entirely housemade desserts. Read more.
For the adventuresome there is drunken crab, a sort of ceviche of raw Maryland blues marinated in yellow rice wine, with the cerulean of the shell creating a contrast with the electric-orange roe. Read more.
The braised wild boar stew in red wine sauce is fantastic, as is the cherries jubilee, flambéed tableside. Read more.
The standard kebabs are superb, smoky, and served with shaved onions and big gobbets of bread. Read more.
Try mussels Provençale, an appetizer of 20 mussels in a sunny tomato broth that could well serve as a main course. Read more.
Standout dishes include braised lamb shank with polenta and pickled vegetables and a brisket sandwich with Muenster cheese and a finger-staining beet slaw. Read more.
Though this authentic tonkatsu-ya has branched out in the last couple of years, you're crazy to order anything not made with one of their imported-from-Virginia pork cutlets, either fatty or lean. Read more.
The menu is always in flux, but a few choice items are the Beer Muncheez and Cookie Au Lait, which pairs New York’s own Irving Farm espresso with sandwich cookies in a coffee-flavored ice cream. Read more.
Of course, the real business here is pizza, with standouts including the caprese of homemade straciatella, tomato and pesto, or the mushroom and prosciutto, topped with peas and pecorino. Read more.
Invite hungry friends who will let you eat off their plate—almost everything is served family style—and fight over the rich & crusty eggplant parmagiano or the spicy sausage & broccoli rabe cavatelli. Read more.
The most wonderful section on the menu may just be the desserts, which include a grapefruit stuffed with citrus ice and all sorts of other goodies, capped with caramel. Read more.
On select weekday evenings, free French fries are served: perfect belching material to clear the stomach for another brew. Read more.
Casa Restaurant might possibly be home to some of the most authentic Brazilian in Manhattan. Read more.
The drinks are authentic, and the best might be the caiprinha, which is flavored with lime and lots and lots of sugar. Read more.
Handmade pierogies (filled with everything from potato to arugula and goat cheese) are especially popular, as are the grilled kielbasa and the veal goulash. Read more.
Those who know and appreciate the stretch of Flatbush Avenue that winds around Prospect Park would be astonished at the lush setting of this Marine Park lobster pound. You might as well be in Maine. Read more.
The roast pork is particularly moist (ask for boiled yuca with green sauce alongside),and El Economico serves the best Dominican sancocho, a soothing chicken soup thickened with pumpkin. Read more.
Best of all the main dishes is the grilled rainbow trout. The whole fish arrives grilled beautifully, butterflied and filleted, but with the head left on, so you can fork out the tiny cheeks. Read more.
Traditional favorites like yedoro wat are supplemented with surprises like yedoro alech-chicken with rosemary in a mellow yellow spice mixture. Read more.
This Ethiopian restaurant boasts an amazing vegetarian combo of seven dishes, including azifa-a cold lentil salad flavored with ginger and mustard that climbs right up your nose. Read more.
An excellent grilled fresh ham that was first marinated in white wine, and an appetizer of asparagus wrapped with the kind of great Polish ham they still smoke in Greenpoint. Read more.
Start your meal with "peasant lard," a pool of semi-liquid fat dotted with bacon -- it goes better on the rye bread than butter, and it's healthier, too. Read more.
The homemade ice cream is old-fashioned tasting, and the soda fountain drinks of the remote past are all available. Read more.
The crunchy Apulian crackers called taralli are an excellent substitute for pretzels, and the best southern Italian bakeries in Brooklyn make them in several styles. Read more.
This modest bakery manages to cram lots of other stuff behind the small counter, including great fried dumplings, well-browned and spherical, and little coconut tarts with a perfect pastry. Read more.
Reflecting its Milanese heritage, Bar Veloce was the first East Village Italian wine bar, and it remains a very stylish place to have a drink. Read more.
