The Gotham team recaps the month in restaurant meals, from grasshopper-encrusted shrimp tacos at The Black Ant to an unparalleled pot-de-crème at Claudette.
Food and drink contributor Bao Ong recommends the shrimps tacos at The Black Ant.
Shrimp tacos at The Black Ant(60 Second Ave.). New York lags behind when it comes to Mexican food, but I’m convinced the shrimp taco with a chapulín (that’s crushed grasshopper!) crust could change anyone’s opinion. The plump shrimp is cooked just right and adorned with a bit of tabiche aioli on a soft tortilla. –Bao Ong, Online Food and Drink Contributor
Soft shell crab with spring vegetable pistou at The Regency Bar & Grill(540 Park Ave.). Executive Chef Dan Silverman, formerly of The Standard Grill, does market fresh with Mediterranean élan and a health-conscious savoir faire. The soft shell crab with spring vegetable pistou has a Riviera deliciousness. –Catherine Sabino, Editor in Chief
Seafood antipasto at Bar Primi(325 Bowery). Taste Bar Primi’s seafood antipasto and you’re in Sicily. Think: octopus confit, plump poached shrimp, potatoes, and hot peppers drizzled with a lemony vinaigrette thick with loads of herbs. Perfect balance, perfect summer dish. –Sylvie Bigar, Online Food and Drink Contributor
Chocolate pot-de-crème at Claudette(24 Fifth Ave.). It’s tricky but important to save room for dessert at new French-Mediterranean spot Claudette. Their chocolate pot-de-crème is the platonic ideal: creamy, rich, and made more intriguing by the addition of housemade harissa and crumbled navette, a traditional Provençal cookie. –Juliet Izon, Entertainment Editor
Tuna flight at 15 East(15 E. 15th St.). Call it a tuna tasting or a fine education in tuna. Reserve a seat at the sushi counter of 15 East with Masato and savor five pristine cuts of tuna, two pieces of each. You'll start with the lean akami and move on to soy-marinated zuke, chu-toro, a fatty oh-toro, and finally, the prized katsuo/bonito. –Kathy YL Chan, Online Food and Drink Contributor
Fettuccine ai funghi at Mercato(352 W. 39th St.). The fettuccine ai funghi delights the taste buds with a mix of wild mushrooms sautéed in garlic and olive oil served over a bed of fresh fettuccine that is cooked to al dente perfection. This dish is hearty, healthy, and will have you coming back for more. –Matt Stewart, Director of Editorial Relations
The margherita pizza at San Matteo Pizza and Espresso Bar(1739 Second Ave.). I hesitate to write about this place because of the lines that may start to form—it’s that insanely good. The margherita pizza embodies simple perfection with a scorched crust, and bright, simple sauce that’s dotted with hunks of melty mozzarella and torn basil. –Anne Roderique-Jones, Online Food and Drink Contributor
Spaghettini nero at Charlie Bird(5 King St.). This black pasta dish delivers—Dungeness crab is the main event, with chiles for added heat and Meyer lemon for a bit of zing. –Cait Rohan, Online Executive Editor
Ravioli alla Giuda at Tevere (155 E. 84th St.). This dish of homemade ravioli with artichoke and mushroom filling in a beschamelle sauce, delivers a taste of Italy with each bite. I enjoyed it with a glass of dry red wine for the perfect combination. –Anna Ben Yehuda, Online Editor