New_York_Magazine_-_March_16_2020

The 101 best things to eat right now.

A celebration of the dishes that make New York such a great restaurant city—

at a time when restaurants can use all the support they can get.

SPECIAL

ALL

FOOD

EDITION

➽

we get it all the time: Where should I eat?

And what should I order? It goes with the terri-

tory, and we’re happy to oblige—so much so that

we’ve devoted this year’s edition of the “Best of New York”

entirely to food. And unlike previous issues, when we’d

celebrate the best new dishes to land on restaurant menus

and tables that year, we’re including some old(er) vittles

that still deserve a regular slot in the rotation. Of course,

best is a subjective term, especially when it comes to food.

To winnow our list to a mere 101 items, we plumbed our taste memories,

dug out our itemized receipts, ate like we were training to become sumo

wrestlers, and put together a selection that we think best represents this

culinary moment in New York. You’re just as likely to come

across an old favorite like Spicy Village’s big-tray chicken or

El Quinto Pino’s uni panini as you are the hottest new New

York slice, Tijuana-style beef taco, or textbook French

omelet. These are the foods that make us excited to live and

eat here, that remind us how lucky we are to have such

depth and breadth of cuisine and flavor at our fingertips,

and that we can’t wait to share with hungry visitors and

jaded locals alike—especially at a time when eating out may

be the last thing on a nerve-racked public’s mind. Use it as a bucket list,

a meal planner, or just a friendly reminder that if you haven’t chomped

down on an uni panini in a while, what are you waiting for?

contributors: Rob Patronite, Robin Raisfeld, Adam Platt, Joshua David Stein, Chris Crowley, Joe DiStefano, Hugh Merwin, Leah Koenig, Alan Sytsma, and Nikita Richardson

EDITED BY

Robin Raisfeld

and

Rob Patronite

PHOTOGRAPHS BY

MELISSA HOM

march 16–29, 2020 | new york 45

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The 101 best thingsto eatrightnow.

Acelebrationofthedishesthatmake NewYorksucha greatrestaurantcity—

ata timewhenrestaurantscanuseallthesupporttheycanget.

SPECIAL

ALL

FOOD

EDITION

➽

wegetitallthetime:WhereshouldI eat?

AndwhatshouldI order?It goeswiththeterri-

tory, andwe’rehappytooblige—somuchsothat

we’vedevotedthisyear’s editionofthe“Best ofNewYork”

entirely to food.Andunlike previousissues,when we’d

celebratethebest new dishestolandonrestaurantmenus

andtablesthatyear, we’reincludingsomeold(er)vittles

thatstilldeservea regularslotintherotation.Ofcourse,

bestis a subjectiveterm,especiallywhenit comestofood.

Tow u me

dug e t com

wrestlers,andputtogethera selectionthat wethinkbest representsthis

culinary momentinNewYork.You’rejust aslikelytocome

acrossanoldfavoritelike Spicy Village’sbig-traychickenor

ElQuintoPino’s unipaniniasyouarethehottestnew New

Yorkslice,Tijuana-stylebeef taco,ortextbookFrench

omelet.Thesearethefoodsthat make usexcitedtoliveand

eathere,that remindushowlucky wearetohavesuch

depthandbreadthofcuisineandflavorat ourfingertips,

andthatwecan’t waittosharewithhungry visitorsand

jadedlocals alike—especiallyat a timewheneatingoutmay

bethelastthingona nerve-rackedpublic’s mind.Useit asa bucketlist,

a mealplanner,orjust a friendlyreminderthat if youhaven’tchomped

downonanunipaniniina while,whatareyouwaitingfor?

contributors: Rob Patronite, Robin Raisfeld, Adam Platt, Joshua David Stein, Chris Crowley, Joe DiStefano, Hugh Merwin, Leah Koenig, Alan Sytsma, and Nikita Richardson

EDITED BY

Robin Raisfeld

and

Rob Patronite

PHOTOGRAPHS BY

MELISSA HOM

march 16–29, 2020 | new york 45