1.942 sitios, 99 siguiendo, 252 seguidores, 1.285 descubiertos, 13 check-ins, 95.616 visitas

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mostrando 169 sitios

Ki Sushi

+1 718-935-0575

122 Smith Street (Brooklyn) New York, Estados Unidos

guardado por 3 personas

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Sushi Nakazawa

23 Commerce Street New York, Estados Unidos

guardado por 2 personas

eye lo descubrió en diciembre de 2013

from NYT
In an era when money and opportunities flow to chefs who think like corporations, the year’s best restaurant came from a Bronx restaurateur’s crazy middle-of-the-night dream. Alessandro Borgognone watched “Jiro Dreams of Sushi” before bed and became determined to bring the film’s young apprentice, Daisuke Nakazawa, to New York. It shouldn’t have worked, but it did. A meal at Mr. Nakazawa’s counter is a guided tour of the potential of simple seafood on rice to amaze. With subtle fine-tunings of temperature and seasoning, he can make a piece of sushi into the kind of sense-filling experience you wish could last and last. The restaurant doesn’t look or act particularly Japanese, but the food is so transporting and the service so gracious it doesn’t matter

listas: AMERICA_USA, a probar o visitar, comer

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carbone

181 Thompson Street New York, Estados Unidos

guardado por una persona

eye lo descubrió en diciembre de 2013

from NYT
Carbone is the year’s most polarizing restaurant. The chefs Rich Torrisi and Mario Carbone, with their business partner, Jeff Zalaznick, imagined a stylized, exaggerated red-sauce joint recast in the fine-dining idiom, and it takes nerve to pull that off. Yes, the captains are pushy and talky, but good New Yorkers ought to know how to push and talk back. Yes, the prices are dizzying, but so are the portions, the quality of the ingredients and the sheer exuberance of the preparations. Carbone doesn’t use dust-flavored farmed shrimp for its scampi alla scampi; it uses remarkably sweet and delicate langoustines caught off the coast of Scotland. The lobster fra diavolo is the size of a sea monster and is head-spinningly rich with Cognac and shellfish reduction. At times it’s all too much, but too-muchness is at the heart of the Italian-American restaurants that Carbone celebrates.

listas: AMERICA_USA, a probar o visitar, comer

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Mighty Quinn’s Barbeque

103 Second Avenue New York, Estados Unidos

guardado por una persona

eye lo descubrió en diciembre de 2013

from NYT
If you are unlucky enough to get into an argument with some Texans over whether decent barbecue exists in New York, sit them in front of Mighty Quinn’s smoked beef rib, a wall of meat riding on a long surfboard of bone. It may not change their minds, but the sheer mass may move them to temporary silence. That will give you time to admit that the rib and the brisket at Mighty Quinn’s aren’t as profoundly smoky as what you’d find at Franklin Barbecue in Austin, but we New Yorkers think it’s pretty moist and peppery, etc., etc. While you distract them with this business, you can eat all the meat on your tray and theirs, too. If this doesn’t work, ask them how the smoked and fried chicken wings glazed with soy and sesame seeds compare with the ones at Smitty’s Market.

listas: AMERICA_USA, a probar o visitar, comer

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estela

47 East Houston Street New York, Estados Unidos

guardado por 2 personas

eye lo descubrió en diciembre de 2013

from NYT
Estela is the ideal restaurant if you’re bored by pasta but you’ve stopped believing there are thrills to be had from dipping sugar-cube-size pieces of meat into micronipples of emulsified whatever. Ignacio Mattos, Estela’s chef, gives you permission to enjoy unmanipulated ingredients with straightforward Mediterranean flavors by skewing things a little until they don’t seem so straightforward. The crunch in a mound of hand-chopped beef tartare comes from golden chips of earthy sunchokes. Above raw scallops are wheels of raw summer squash that should taste dull but are dancing with citrus; they’ve been infused with grapefruit and yuzu. Mr. Mattos’s dishes are original and, in their way, simple, and it’s that combination that makes you want to give in to them.

listas: AMERICA_USA, a probar o visitar, comer

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pearl & ash

220 bowery New York, Estados Unidos

guardado por una persona

eye lo descubrió en diciembre de 2013

from NYT

The wine list, with aged magnums of vintage Champagne and nine pages of Burgundies, reads like uptown. Yet you’re on the Bowery, and the wine director straddling the bench next to you while he runs through the pinot noirs of Clos Saron is wearing a Black Flag T-shirt. Pearl & Ash kicks down the walls that snobs have built around wine and lets the rest of us walk in. The list, whose markup philosophy might be summed up as “don’t be evil,” is as approachable as the menu. You can treat Pearl & Ash as a restaurant or a wine bar, order a few plates or fill the table, depending on your mood and how much you’ll be drinking. The chef, Richard Kuo, is fluent in spices, from Southeast Asia to North Africa; his small plates are seasoned with a sense of adventure.

listas: AMERICA_USA, a probar o visitar, comer

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alder

+1 212-539-1900

157 Second Avenue New York, Estados Unidos

guardado por una persona

eye lo descubrió en diciembre de 2013

from NYT

Wylie Dufresne waited a decade after opening WD-50 before branching out. He must have been filing away notes the whole time because he and Alder’s executive chef, Jon Bignelli, have stuffed the menu with ideas. Foods from the American pub canon are turned inside out: The chips for scooping up cheese dip are made of squashed potato rolls, and a classic, creamy New England clam chowder is served with oyster crackers that are, in fact, oysters. Some of the inventions are warped, some make you laugh, and more than you’d think turn out to be delicious. Yes, people go out to eat now to be entertained, but there’s a place for entertainment that makes you think, and Mr. Dufresne and Mr. Bignelli have found it.

listas: AMERICA_USA, a probar o visitar, comer

Apotheke

+1 212-406-0400

9 Doyers Street New York, Estados Unidos

guardado por 7 personas

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alucinante lugar

me encanta, uno de mis favoritos

desde la calle no se ve, abre la puerta que parece un local cerrado...y ya verás

listas: AMERICA_USA, beber, contemplar, diseño

Wythe Hotel

80 Wythe Ave New York, Estados Unidos

guardado por 3 personas

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the last cool hotel

eye lo descubrió en junio de 2012

me gusta

Wythe Hotel started with the discovery of an old factory on the Brooklyn waterfront. Built in 1901 as a cooperage, we have preserved, renovated, and turned our historically industrial building into a place where people feel welcome.

listas: AMERICA_USA, a probar o visitar, arquitectura-ingeniería, contemplar, diseño, dormir