New York City (Fodor's, 2012) - Fodor's [204]
Fodor’s Choice | Aldea.
$$$ | MEDITERRANEAN | Bouley alumnus George Mendes has opened a restaurant that uses his Portuguese heritage as inspiration and takes it to new heights. Although there are no bad seats in the sleekly appointed bi-level space decorated with touches of wood, glass, and blue accents, watching Mendes work in his spotless tiled kitchen from one of the seats at the chef’s counter in the back is undeniably exciting. Petiscos (small bites) like cubes of crisp pork belly with apple cider and caramelized endive and an earthy pork-and-duck terrine with sweet muscat gelee reveal sophisticated cooking techniques and flavors presented in highly addictive packages. A delicate matsutake mushroom broth floated with a slow-poached egg is edged with a subtle brace of pine. On the $85 five-course chef’s tasting menu, the sea urchin on a crispy toast flat is a standout, as is the duck confit with chorizo and shatteringly crunchy duck-skin cracklings. | 31 W. 17th St., between 5th and 6th Aves., Flatiron District | 10011 | 212/675–7223 | www.aldearestaurant.com | Reservations essential | AE, MC, V | Closed Sun. No lunch Sat. | Subway: N, R, Q, 4, 5, 6 to 14th St./Union Square; F, M to 14th St. and 6th Ave.
BLT Fish.
$$$ | SEAFOOD | Two stories above the less formal Fish Shack, BLT Fish is an elegantly appointed dining room in a Flatiron town house set under a spectacular skylight. Roasted Alaskan black cod is simply marinated overnight, then roasted. The piping-hot result is among the best seafood dishes in town. Other options include grilled Mediterranean branzino and seared Tasmanian sea trout. Whole fish is sold by the pound, with most fish averaging 1–3 pounds each. At about $32 per pound, that can really add up. | 21 W. 17th St., between 5th and 6th Aves., Flatiron District | 10011-5501 | 212/691–8888 | www.bltfish.com | Reservations essential | AE, D, DC, MC, V | Closed Sun. No lunch | Subway: 4, 5, 6, L, N, Q, R to Union Sq./14th St.; F, M, L to 6th Ave./14th St.
Boqueria.
$$ | SPANISH | This warm, buzzy restaurant features comfortable wheat-color leather banquettes and, if you want to make friends, a communal table running down the center of the dining room. Fried quail eggs and chorizo on roasted bread are even better than they sound. Salt cod, suckling pig, and mushroom croquettes are perched on dabs of flavored aioli. Traditional churros come with a thick hot chocolate for dipping. | 53 W. 19th St., between 5th and 6th Aves., Flatiron District | 10011-4202 | 212/255–4160 | www.boquerianyc.com | Reservations not accepted | AE, D, MC, V | Subway: 6, F, R, M, W to 23rd St.
City Bakery.
$ | CAFÉ | This self-service bakery-restaurant has the urban aesthetic to match its name. Chef-owner Maury Rubin’s baked goods—giant cookies, addictively flaky, salty-sweet pretzel croissants, elegant caramel tarts—are unfailingly rich. A major draw is the salad bar. It may seem overpriced, but the large selection of impeccably fresh food, including whole sides of baked salmon, roasted vegetables, soups, and several Asian-accented dishes, delivers bang for the buck. Much of the produce comes from the nearby farmers’ market. In winter the bakery hosts a hot-chocolate festival; in summer it’s lemonade time. Weekend brunch includes limited table-side service, and a happy-hour menu features craft beers, local wines, and a menu with items capped at $10. | 3 W. 18th St., between 5th and 6th Aves., Flatiron District