Speed dating honolulu bar 35
the sort of place you’d expect would serve an unrivaled lobster roll.
Tender Maine lobster meat (pulled from the spot’s very own lobster tanks) is mixed with house-made mayo, butter, paprika, and scallions, and stuffed into a New England split-top bun.
At this 24-hour East Village mainstay, it doesn’t matter which pierogi you choose (though if the short rib special is available, you must get those... Each tender, springy pocket feels like it came straight out of your baba’s kitchen.
Don’t hate: Chef Dominique Ansel’s zeitgeisty croissant-meets-donut is a flat-out ingenious dessert.
These days, the city is littered with a wealth of pork buns -- but the often imitated, never duplicated OG bun is surprisingly simple: steamed bao, roasted pork belly, cucumbers, and scallions.
The proportions are perfect; it’s savory and sweet; and it puts food market copycats to shame.
Not all street meat is created equal, as evidenced by the hour-long line that snakes from this 53rd Street cart.
The spit-roasted lamb on basmati is excellent, but as every New Yorker knows, the secret’s in the white sauce.
But the fishy limbs are moist, perfectly seasoned, and as tender as a good steak.