From unique takes on uni at Neta to creative crullers at Danny Meyer’s Daily Provisions, here’s what the Gotham team ate this month….
Uni at Neta (61 W. Eighth St.). “When you head to Neta, all you need to do is belly up to the sushi bar and let executive chef Sungchul Shim do what he does best: serving the day's freshest seafood with a creative flair. I still dream about a recent visit where all the uni dishes were perfect.” –Bao Ong
#ImpossibleBurger at Public (210 Elizabeth St.). “I finally tried the #ImpossibleBurger at Public. Without spoiling it for anyone (everyone should try it!), it was the closest thing I've had to a non-meat cheeseburger in the best way possible (and I'm especially fond of their seeded bun). Plus, a side of shoestring fries never hurt nobody.” –Cindy Augustine
Fried Chicken at While We Were Young (183 W. 10th St.). “This Instagram-worthy West Village gem opened largely under the radar, but the dishes are anything but subtle. The fried chicken sits atop green kale waffles and is drizzled with house-made hot sauce—as savory as it is snappable.” –Gabrielle Pedriani
Barbecue Pork Bun and Vegetable Spring Roll at Tim Ho Wan (85 Fourth Ave.). “The highly anticipated Hong Kong-based Tim Ho Wan's dumpling shop has opened its doors. As the lowest-priced restaurant with a Michelin star, even a five-hour wait did not deter me. The simple wood decor feels utilitarian but fitting for the simplicity of the operation. After filling in your dim sum list, the little plates flow out in the order they are ready. The barbecue pork bun is divine and the vegetable spring roll is a New York City exclusive so, naturally, worth trying.” –Samantha Yanks
Maple Cruller at Daily Provisions (103 E. 19th St.). “Everything Danny Meyer touches turns to gold, so it's no surprise his new coffee shop-bakery hybrid Daily Provisions is already swarming with fans. Get there early to snag an ethereal maple cruller, also known as the best new doughnut in New York. It's fluffy, redolent with maple, and nearly impossible to eat just one.” –Juliet Izon
Oyster Mushroom, Soft Egg, and White Truffle at Coarse (306 W. 13th St.).“At Coarse, the new graffiti-themed restaurant in the West Village, chef Vincent Chirico serves up a ‘spontaneous’ menu that's curated each night based on local, organic, and sustainable ingredients. The soft egg and truffle mushroom was a savory blend of textures and flavors that tasted like a creamy treat without the over-indulging feelings.”–Jordi Lippe
Orecchiette with Sausage and Broccoli Rabe at Piadina(57 W. 10th St.).“This West Village haunt checks off all the hidden-gem/hole-in-the-wall boxes. The cash-only neighborhood restaurant is situated at garden-level in a brick townhouse down a residential street, and boasts a quiet atmosphere (ahem—you may actually find yourself shushed by one of the old-school regulars) and candle lighting so low that it feels like you’re doing something illicit. It’s all worth it for comforting, no-frills Italian fare like the orecchiette with sausage and broccoli rabe, which was light and flavorful without the gut-busting factor you get from many dishes of the genre.”–Cait Rohan Kelly