Stephen Rushmore Jr.
Hi RoadFood Posters,
I wrote an article on my NYC food website about the city’s 85 best dishes and desserts. Below is my top 10, along with photos, videos and reviews from well known food critics.
10. Raoul’s Burger
“The best burger in America is not easy to get. But sweet Jesus this thing is great…it is worth going early and going alone to eat Raoul’s burger. And here is why. After ten years of rigorous hamburger puritanism, and an rancorous animosity towards any burger that isn’t topped with American cheese and doesn’t come on a white squishy bun, I have at last been won over by a gourmet specialty burger. Powered by a potent, piquant au poivre sauce, a separate au poivre mayonnaise, a sweet, brisket-heavy LaFrieda blend, topped with a little yarmulke of triple-cream St. Andre cheese, wilted watercress, cornichons, and served on the most delicate of challah buns, this is, in my opinion anyway, the must-have burger of 2014.
…I’ve gone four times in the last two weeks. And I’m going back soon. I’m not going to get into what it tastes like, and why you should go there, because frankly I’m hoping you don’t. I wouldn’t even write about it at all, but I feel a responsibility to my fellow burger-fetishists, and to Eat Like a Man readers.” – Josh Ozersky, Esquire
9. Dizengoff’s Hummus
“Several times sitting at Dizengoff s curving red counter I ve heard customers exclaim, “This is the best hummus I ve ever tasted!” And I wondered, “Could it really be the best?
…The flavor is limited to a single strong and lingering note: cumin. The texture is fluffy; almost unbelievably so. In fact, as you sit mopping it from the inside of your black plastic container with a torn fragment of pita, it threatens to detach itself and ascend to the ceiling. Yes, it s the best hummus in town.
By itself, hummus would forever remain a condiment or a side dish. So what goes in the middle for your further dipping pleasure is of supreme importance…Five hummus variations priced from $10 to $13 are available, but part of the genius of the place is that the roster is always shifting, making a visit to Dizengoff a culinary adventure.
Currently, the (topping) choice is coarsely ground chicken in red oil with Persian spices, which is beyond delicious. In fact, it s my favorite topping of all those I ve tried over the last four months.” – Robert Sietsema,
8. Babbo’s Beef Cheek Ravioli
“One of the singular pleasures of eating out in New York City in the early years of the new century is the arrival of a plate of steaming beef-cheek ravioli at Babbo, Mario Batali’s flagship restaurant on Waverly Place in Greenwich Village.
The delicate pasta triangles glisten beneath a velvety sauce made of crushed squab liver livened with capers and anchovies. Soft shavings of pecorino Romano wilt in the sauce’s heat. At the pressure of a fork, the dough gives way to the soft, buttery ooze of a melting beef interior, and the scent of Sunday gravy travels up from the plate on a magic carpet of shaved black truffles.
Accompanied by a glass of Barolo, and consumed alongside a person of beauty and intelligence, the beef-cheek ravioli at Babbo represent a pinnacle of the fine dining range in Manhattan.” – Sam Sifton, The New York Times
7. Levain Bakery’s Chocolate Chip Walnut or Dark Chocolate Peanut Butter Chip Cookie
Upper West Side & Harlem
“The two blocks to Central Park with your hot cookies are possibly the longest walk you will experience…I saw cookie casualties everywhere, people who couldn t make the three blocks and instead sprawled themselves on strangers stoops.
What makes Levain s co,20,864960,0,171450,220.127.116.11
864959,864954,864954,2017-09-17 16:13:53.080000000,Re: P-30 Need to raise the roof.”