New bacon egg and cheese

Nice onigiri made by someone’s mom

AYCE conveyer belt sushi

Crab roe over rice and noodles in NJ

Yankee Doodle - cheese steak w Thai chilis

$25 fancy Big Mac, only at the bar (meaning no reservations) at dinner time

Vodka pepperoni

Danny says it's his favorite steamed dumpling

Tuna rib w shells liked by Jian - tuna nakaochi* - rock shrimp* - duck breast* - tuna jerky - grilled squid

Fast casual place w a bonkers looking Crunchwrap

Adel’s alternative?

New viral fried chicken sandwich

This guy’s number two halal cart

Lemon garlic chicken

After having watched the entire video and having been there, this is what I want to order: Crab cake Caesar salad Delmonico’s ribeye Dry aged strip or rib eye Hashbrown Spinach Chocolate cake Baked Alaska Coconut cake Things that just didn't do it for me that the video likes: Wedge salad Lobster

Interesting but in red hook

Oh fuck this donburi

- Mixed meat tlayuda - Chorizo quesadilla

Chicken over rice Honey garlic lemon pepper wings

Asada burrito

Seemingly a good crab fried rice

Must visit Mecca

Mortadella sandwich

CHEESESTEAK

Just got this popcorn chicken and fries and it is top tier, can’t recommend it enough as dare I say the best local tendies option.

Bar with food

“French Onion Sandwich: How to improve on the minimalist perfection of a grilled cheese? Extra ingredients would be superfluous to the pure harmony of melty cheese oozing from toasty, oily bread. And yet the French onion sandwich at Houseman, in Hudson Square, is the brilliant exception to prove the rule. One afternoon in 2015, the chef Ned Baldwin, inspired by gooey cheese-topped French onion soup, slid some caramelized onions he had on hand for a burger in between slices of brioche and funky raclette cheese. He griddled it and served it for staff meal, where it was such a hit that he moved it to the lunch menu — with a few canny tweaks. Now the sandwich is seasoned with grainy mustard for tang and maple syrup for sweetness, and the brioche is coated in Parmesan, then crisped, frico-like, in the hot pan. It’s a maximalist grilled cheese that manages to keep its balance. MELISSA CLARK”

“Caviar sandwich: It takes a lot for a white-bread sandwich born in the 20th century to make this list. And it’s not here because the filling is a thick schmear of sustainable, domestic caviar, offset by the mildness of chopped hard-cooked egg. Or that it comes with a cool, crunchy cucumber-onion salad that — who knew? — is just what you want to eat between bites. It’s that the sandwich is a perfect expression of the art of white toast: golden but not brown, crisp but not hard, sturdy but delicate. It’s a perfect appetizer for two with a martini or Champagne, especially as a lead-in to clams and oysters from the peerless raw bar. The only pain point is its price, which has gone from about $14 in 2019, when caviar prices were at a historic low, to $45 amid today’s high demand and inflation. JULIA MOSKIN”

“The pho sandwich: Do most soups translate into sandwiches? Perhaps, but that doesn’t mean they should. Gimmicky but legit, Little Kirin’s pho sandwich is a rare exception. The chef, Brendan Tran, takes the elements of pho (paper-thin slivers of brisket, shaved white onion, chopped scallions and cilantro, fried shallots and hoisin) and nixes rice noodles for a ciabatta sub. Heavily seasoned with star anise, the accompanying broth (sold separately, by customer demand) is as good as that of any pho in the city, and completes the soup-to-sandwich concept for a French dip-meets-pho moment. The meat braises for six hours and the lucent broth is simmered separately; this sandwich takes no shortcuts. ALEXA WEIBEL”

Shawarma east pita: In a city where shawarma often serves as a late-night snack to curb tomorrow’s hangover, Spice Brothers takes the popular Middle Eastern street food very seriously. Every element of the sandwich — the spit it’s roasted on, the single origin of the spices that perfume the meat, the spelling of tahina — has been fussed over. But it’s not so precious that it doesn’t fit in perfectly on the eternally scruffy strip that is St. Marks. NIKITA RICHARDSON

Focaccia sandwich: It’s been only a few months since this Italian cafe and provisions shop opened in SoHo, and already it’s serving one of the city’s best new Italian sandwiches. Made with mortadella, rosemary ham and hot soppressata — all imported from Italy — it also includes sweet roasted red peppers, made in-house, a drizzle of balsamic vinegar for tartness and a Calabrian chile mayo that adds a subtle heat. The only thing that varies daily is the cheese, which could be either provolone, fontina or burrata. “It’s our discretion to see what we’re feeling,” said Salvatore Carlino, the owner and founder, who also operates Lucia Pizza next door. But the real star is the fresh, pillowy focaccia, made crunchy with flakes of salt. CHRISTINA MORALES

“Chorizo egg and cheese: Many people wouldn’t guess that C & B, by the looks of it, serves some of the finest sandwiches in the city. Ali Sahin’s tiny cafe has been located for nearly a decade on the south side of Tompkins Square Park in the East Village, serving breakfast sandwiches that exemplify why New Yorkers love breakfast sandwiches: they’re simple as can be, but every component is on point. Lining up for a weekend breakfast sandwich there feels a little like being at a model casting — one wonders if the name is a play on “see and be seen” — but ordering well is a great equalizer: a fat, rich chorizo patty straight off the griddle and wobbly scrambled eggs, all piled high on an housemade roll to soak up the sausage’s spiced fat. BECKY HUGHES”

FINALLY ABURA SOBA IN NEW YORK

“The concept: a former Nakazawa chef, Kevin Ngo, goes the affordable sushi route (curated sets of nigiri, handrolls, and kaisendon for $18-$45 per). The counter tallies ten seats.”

Pornhub logo aside, a very delicious thing to eat

Lo ba beng

Sneaky good and underrated izakaya per Grub St

Chicken rice

One half of the great bakery duo of Greenpoint Sandwiches, focaccia, cream tart, chocolate chip cookie… and tuna?

My main issue with this as a delivery service was that they used blue crabs but now they use Korean 군산 crabs and it’s probably worth a visit

Chain from China Clay pot chicken Youtiao Sweet and sour pork

Allegedly v good sushi fish per this Korean instagrammer

Maybe the best cookie in New York

Literally want everything

Cantonese roast pig and zhaliang

Roti, curry, pine tart, cheese roll

Everything is kind of just really good, somethings are REALLY good? - mortadella* - polenta* - herb salad* - chili pepper - pork chop (didn’t get but have heard great things) - steak

Biryani and okra per this couple and PW

I’m no expert, but to me they were all pretty good and the line moves fast and would eat again! Someone on TikTok was like: “fatty greasy tacos” and I AGREE (non derogatory). My power rankings: - ribeye - chips and guac - chicken gringo style (kill me for having to say that) - pork (Ppl say the veg is good I just didn’t get to try)

Roast pig with crispy skin as a way fung alternative honestly

This porchetta sandwich

Eugene’s best pizza in America

Roast beef bowl and black curry Cold udon bowls

https://www.instagram.com/p/C5CllQjNW0E/?igsh=MTI3ZnVvenIwOGU2OQ==

https://www.tiktok.com/t/ZPRTfP62q/ Curry fish ball Yuzu wings French toast Milk tea

Need this crab roe noodle

Very very good 국밥

V good v wide udon

East village soup dumplings

Au poivre burger……

Curry beef stew over flat noodles Fried shrimp rolls Lemon grass steak Fried wonton

Ok I’m in

Rob’s number two pasta in New York

Sister restaurant to soothr specifically focused on GRILLED

Soho branch of Lucia slaps

Lanzhou hand-pulled noodles were introduced to Chinatown here in 2003, but now the menu partly focuses on dumplings. The shape is odd, rolled like little enchiladas, and the dumplings are deep fried, making them crunchy with a porcine flavor. The three sauces are unusual, too, including a welcome bottle of pure Donghu aged black vinegar: 10 for $6

The half chicken looks unreal

Rob’s favorite Peruvian place in the city Fabian says “esta muy rico”

Wow ahgassi opened in New York

New burger to try

Very good pork dumplings

Burgers after 10p on Fridays and Saturdays

SURF AND TURF BURGER???

“The chopped tenderloin is seasoned with by-the-book bistro ingredients — shallots, capers, cornichons, parsley, and chives minced and tossed in a mustardy aioli — but the twist comes from the heavy hand with which that dressing is applied to the steak. It’s nearly dip, which is fitting since it comes heaped on what is essentially a very large corn chip that turns out to be the perfect delivery system for a burger-size puck of cool beef.”

The Los Tisaria prime rib sandwich is next level, need to go

At Mr. Lopez

Chilaquiles are a perfect food — if I weren’t allowed to eat anything else before noon ever again, I’d still be happy. At least for a while. So while I didn’t go to Superiority Burger in search of this dish, how could I say no? The chilaquiles ($15) here are the work of cook Akbal Ortega, who spends most of his time making bulk batches of soups, stews, and braises. The chips are still firm and crispy, simmered in a tart and just oh-so-spicy salsa verde with a fried egg plopped on top. —Chris Crowley

“Manhattan is swimming in fast omakases, but the $109 procession of courses at Sushi Ouji, a subterranean spot that opened in December on Prince Street, stood out with a lovely chawanmushi starter loaded with snow crab and scallop and a gorgeous slice of ikura-topped futomaki served after nine pieces of nigiri. —T.T.”

“I recently tried the duck club sandwich at Blueprint in Park Slope: rare duck breast sliced thin like roast beef and layered with bacon, lettuce, and tomato on the kitchen’s own raisin-walnut bread. It’s an incredible combination that this neighborhood cocktail bar has had on the menu for years, but it deserves to be more famous. —T.T.”

- ribeye crudo - crispy rice salad - burger

Most prominent are four “slippery egg” dishes ($14) that feature a mountain of rice blanketed by an omelet laced with milk and cheese, which glows alarmingly yellow. The one I tried had a breaded chicken cutlet on top with a Malaysian-style coconut curry gravy on the side. Noodle soups are another strong point. Using soft rice noodles, these deploy a mellow chicken broth and fill it with multiple ingredients, focusing on beef or seafood. The most expensive is abalone and seafood rice noodle soup ($20) featuring what seems like an unusual selection for a fast food joint: squid, shrimp, mussels, and fish balls, in addition to actual abalone, once a luxury product but now being farmed along the Fujianese coastline. This soup is briny and fortifying, but I left wishing I’d ordered the spicy beef noodle soup instead.

Original Coke with ice cream

https://www.tiktok.com/t/ZT8rqSck5/

At Spice Brothers, the beef-and-lamb shawarma (“Shawarma East” on the menu) is seasoned with a Turkish-style spice blend heavy on warm spices like cumin, cinnamon, and a bright flash of rose petals before it’s dressed with herbed labneh sauce. The other option, chicken, is the Shawarma West, spiced with pimentón and turmeric and packing the heat of harissa. The sandwiches are $15 (chicken) and $17 (beef-lamb), made with Sercarz’s spices and Pat LaFrieda meat. Each comes with tahini, a salty rendition of the mango-pickle amba, cilantro, and an unconventional crown of arugula. (It’s peppery and fresh; it works.) The pita, from New Jersey’s Angel Bakeries, is fluffy and holds its own against all the sauce and meat juice.

Extremely recommended by Eugene, his order is: Bak Kut Teh Pork chop in sweet bbq sauce Salt and pepper pork chop Hainanese chicken Curry chicken Chicken rice Princess tofu Fried pearl noodles Choy kway teow

Banh xeo

Also delivers…

https://www.instagram.com/reel/CtfFr5PIY93/?igshid=MzRlODBiNWFlZA==

Value pick for "best bowl in Manhattan"

https://www.tiktok.com/t/ZT8JV2rWC/

Cheeseburger, cottage fries, cup of chili, Bloody Mary

https://www.tiktok.com/t/ZT818bhwp/