#wagyu-cheesesteak

#wagyu-cheesesteak

"THE BEST pierogi me and my fiancé have tried ever in NY. Me and him are both Ukrainian and have lived in Poland, and out of all the places we have tried, these taste exactly like homemade traditional Polish pierogis."

"We've all been in the restaurant industry for a long time, in many different ways. We met a couple of years ago, and one night, after they had been out all day surfing, they just proposed that I join them in opening a restaurant."

A truly great steakhouse isn't just about the steak. We'd argue that the best steakhouses in the country are ones that put as much thought and effort into the drinks, cocktails, and sides as the meat, and that's one place where Prime 44 West shines.

At Mirra, chefs Zubair Mohajir and Rishi Kumar fuse Indian and Mexican flavors, telling a story of immigration and the Indian diaspora through culture-melding dishes like chaas aguachile, where translucent slices of hamachi are served in a pool of cumin-scented buttermilk and lime juice.

Frankie Olivieri, the third-generation restaurant owner, felt responsible for protecting his family's legacy, which meant finally breaking free of their rigid expectations.

"It has a more modern cuisine, and it caters more to a Gen-Z Asian American crowd," said one college-age diner, who gave her name as Eris, during a recent weekend.

"Only Goods was born of this idea of putting a spotlight on Latin American culture, but also a nod to younger Danny Garcia and the dream I had to open a restaurant."

The barbecue shrimp arrive swimming in Cajun-spiced butter, with slivered shallots for gentle sweetness and sliced radishes for necessary sharpness. It calls to mind a seafood boil, without as much work.

Sfincione remains the perfect starter, a flower-shaped focaccia loaf that's become Funke's signature. Dusted with oregano and flaky salt, then veiled with the thinnest, most fragrant olive oil, it's a true delight.

"This residency is centered around gathering as a method. Through the ritual of dining together, I will explore this form of public convening as a structured mode of inquiry and exchange."

"We eat in the bar and have a glass of wine and a truffle pizza. We love that."

Maydan L.A. is the market's sole full-service restaurant, located in the back of the space, partitioned by a long, tiled bar along the left wall.

Dinner Rush is a one-night-only event that recreates the intimate dining experience of Rao's, featuring replicas of the restaurant's decor and a menu of beloved classics.

At Jersey Mike's Subs, we're all about quality. What makes a Jersey Mike's Sub so good? It's the ingredients! High-quality meats and cheese sliced in front of you, store-baked bread, and the authentic taste - served Mike's Way.

Arthur is designed to feel more like a modern Parisian bistro than a white-tablecloth tasting menu dining room, creating a lived-in atmosphere.

"The longer this halibut sits on that hot grill, the easier it will come away from the grate itself."

They folded in diced onions that quickly browned to sweetness. A white version of Cooper Sharp, a sliceable brand of American cheese that's been inducted into the unofficial lexicon of acceptable ingredients for cheesesteaks in Philadelphia, lined a baguette-ish roll crusted with sesame seeds. The final addition: a charred, thin long hot pepper slid along one edge.