August 31, 2015 | Food & Drink
From a reinvented Roman pasta to burrata soft serve, here's what the Gotham team ate this month....
The burger at Emily.
Burger at Emily (919 Fulton St., Brooklyn). "As I'm sure you've seen on Instagram, New York's best burger can currently be found at Emily in Clinton Hill. Made with dry-aged beef, Grafton cheddar, sauteed onions, and secret 'Emmy' sauce, what really sets it apart is the fluffy and wonderful pretzel bun from Tom Cat bakery. Bring a friend so you can try the delicious pizzas, as well!" —Juliet Izon, Entertainment Editor
Kubu Celery at Bar Goto (245 Eldridge St.). "After doing time at Pegu Club, Kenta Goto finally has his own bar and his namesake spot is a welcome addition to the Lower East Side. While Bar Goto's cocktails truly get their due, the bar snacks shouldn't get overlooked. Try the Kubu celery: sticks dusted with salted Kobu seaweed, roasted sesame seeds, red shiso flakes, and sesame oil." —Cindy Augustine, Online Contributor
Dominique Ansel's burrata soft serve.
Burrata Soft Serve at Dominique Ansel Kitchen (137 Seventh Ave. S.). "The man who brought the world the Cronut (disclaimer: I've never had one) had me at burrata. Even though it melted faster than I could eat it on a 90-degree Saturday, I got the gist of Dominique Ansel's cheese-inspired soft serve: Light, creamy ice cream that tastes like the mild, soft center of burrata topped sparingly with balsamic caramel and served in a crunchy, chocolate- and strawberry confit-filled cone." —Tricia Carr, Online Editor
American Wagyu Beef at Dovetail (103 W. 77th St.). "This dish consists of perfectly-cooked medallions of Wagyu beef with soft potato gnocchi, fragrant chanterelle mushrooms, and a bright stem of broccoli. Each ingredient is at its best and comes together in one dish—exactly how chef John Fraser cooks." —Bao Ong, Online Contributor
A Voce Madison's take on cacio e pepe.
Cacio e Pepe at A Voce Madison (41 Madison Sq.). "The beyond sublime cacio e pepe (the Roman pasta dish usually made only with pecorino and black pepper) is created by A Voce Madison's new chef Davide Venturini. He adds a hint of mint and black licorice root to jazz things up." —Catherine Sabino, Editor in Chief
Summer Squash Fritters at Sopra (115 E. 60th St.). "Upon returning from my summer vacation in Greece, I was transported right back when dining at the Aegean Island Dinner Series at Sopra. Chef Rachel Goulet’s summer squash fritters epitomize the lightness of summer and the comfort of autumn. The mix of sweet but savory flavors, and soft but crispy textures, is the perfect dish to fall into the new season." —Madina Papadopoulos, Online Contributor
Underwest Donuts' maple waffle donuts (in foreground).
Maple Waffle Donuts at Underwest Donuts (638 W. 47th St.). "All other donuts can go home now. Underwest Donuts wins the donut game with their flavorful, fresh iterations that taste like upscale takes on Krispy Kreme—and that's a huge compliment. The maple waffle donut has a sweet, nutty, melt-in-your-mouth flavor and features an adorable and delicious waffle cookie on top." —Cait Rohan, Online Executive Editor
Creekstone Prime Skirt Steak at The Clocktower (5 Madison Ave.). "I celebrated my birthday at The Clocktower and had an amazing experience from start to finish. The standout dish was the skirt steak—the presentation was just as remarkable as the taste, thanks to the staghorn knife and the beautiful gold-rimmed plate with a skull wearing a crown in the middle that accompanied the order." —Catherine Park, Online Editorial Assistant
Beef Tartare at Costata (206 Spring St.). "The beef tartare was among the memorable Italian feast I had at Costata. Crafted beautifully out of gribiche, pecorino, capers, and croutons, it completely reset the bar on raw dishes." —Rakhee Bhatt, Online Contributor
