CLOCKWISE FROM TOP: SoHo Grand; Death & Company; chocolate-covered bacon from 675 Bar; Elizabeth Bauer Design; AmorePacific's Halla Green Tea Facial; Cloak & Dagger

*BEST SANDWICH YOU WON’T WANT TO SHARE
THE LOBSTER PLACE:
At the fishmonger here, look for the small window in the back and ask for the crab club: At less than 10 bucks, it’s the poor man’s surf ’n’ turf—fresh, sweet crabmeat bound with a little mayo, lemon juice, a kick-in-the-pants smattering of Old Bay, a smear of mashed avocado and bacon between white toast. 75 Ninth Avenue, 212-255-5672

PORCHETTA: Simply billed on the menu as “Porchetta, sandwich” is chef-owner Sara Jenkins’ crispy-skinned, slow-roasted, don’teven- think-about-asking-me-for-a-bite-if-youvalue- your-very-life lunchtime treat. 110 East 7th Street, 212-777-2151

*BEST SAVORY COCKTAIL
BENTON’S OLD FASHIONED, PDT:

Bourbon: Check! Bacon: Check! Maple syrup: Check! A friend of mine once described this drink as brunch (and it’s my favorite last-call cocktail). 113 St. Mark’s Place, 212-614-0386

THE GIDDY-UP, IRVING MILL: A briny farm-to-table twist on the martini made with horseradish vodka, OP Anderson aquavit and several little rounds of pickled beets in place of your standard olives on toothpicks. 116 East 16th Street, 212-254-1600

SOUTHERN EXPOSURE, DEATH & COMPANY: “Peppers and tequila naturally mix, but I wanted to add something savory, so that’s why I like the jalapeño,” says mixologist Joaquin Simo. Served in a coupe glass (like a smaller version of an old-timey Champagne glass), this drink is cold and frothy with spicy jalapeño, mildly sweet puréed red pepper, smoky mezcal and a kick of salt. The perfect barbecue cocktail. 433 East Sixth Street, 212-388-0882

*BEST ECONOMYSHMONOMY EATERY
CORTON: Seriously creative chef Paul Liebrandt’s approach has matured and been honed since his days at Papillon—now it produces pared-down but no less gorgeous combinations, like the sublime diver scallops with uni cream, radishes, osetra caviar and amaebi. 239 West Broadway, 212-219-2777

PER SE: When someone asks if you’ve eaten at Per Se, the question is often posed with the kind of reverence reserved for locations like, say, the Duomo. That’s because this is Keller (as in Thomas) and if you’ve ever been lucky enough to worship at each plate of his legendary tasting menus, then you know—this is its own sort of religion. 10 Columbus Circle at the Time Warner Center, 4th Floor, 212-823-9335


FROM LEFT: Poached egg at SHO Shaun Hergatt ; Orchid ice cube at Daniel; The Little Owl

*BEST USE OF AN EGG
SHO SHAUN HERGATT:
The incredible edible egg has been ubiquitous over the last few years, but chef Shaun Hergatt managed to turn heads when he previewed his ode to nature’s perfect portable protein: Eggs are poached individually in plastic wrap, shaped to look like unopened peonies, topped with a quenelle of caviar and adorned with gold leaf. 40 Broad Street, 212-809-3993

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