Alexis Loinaz, Restaurants Editor
Akamaru Modern | Ippudo
The oppressive glut of trendy, du jour ramen joints threatens to overshadow one key fact: that, spoonful by steaming spoonful, Ippudo's porcine broths remain one of the most satisfying slurps in town. Dive straight into the Akamaru Modern, whose garlicky broth—it's enhanced by pork bones—is besieged by Berkshire pork, cabbage and a secret hidenotare sauce of chiles, garlic and spicy soy bean paste. (65 Fourth Ave., 212-388-0088)
Buenos Aires coca | Macondo
The coca—think of it as a pizza-esque Spanish flatbread—gets a refreshing reboot at this LES newcomer, whose Buenos Aires version is piled high with a carnivorously aromatic mix of grilled skirt steak, chimichurri and arugula. Cabrales cheese adds a little zing, while the nicely toasted flatbread provides a happy crunch. (157 Houston St., 212-473-9900)
Boneless braised veal shank | Scarpetta
Calling out a Scott Conant dish in a best-of list borders on anticlimactic, given the rabid praise that's been heaped on the chef this year. But in a menu teeming with one hit after another—including the chef's famous spaghetti pomodoro—it's his braised veal shank that proved a welcome surprise: hefty, tender slabs of meaty goodness drizzled with citrusy gremolata and bone marrow bits, all sitting atop a hearty saffron-parmigiano orzo. (355 W. 14th St., 212-691-0555)
Zeppole with dark chocolate sauce | Mia Dona
Sometimes the simplest, most familiar dishes turn out to be the most satisfying—when executed with skill and savvy. Mia Dona's piping-hot fritters are giddy little whole-milk ricotta bombs masquerading as deep-fried dough, made even giddier by a Cocoa Barry Tanzania Chocolate sauce that's served on the side. Put these babies on the table and—poof!—they're gone. (206 E. 58th St., 212-750-8170)
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Matt Rodbard, Associate Restaurants Editor
Pimms Punch | Clover Club
Anybody who's hosted a budget-minded apartment party knows that crafting a boozy punch can be embarrassing to make and lethal to consume—and, while on the topic, a reminder that Hawaiian Punch is never your friend. Prohibition-era cocktail empress Julie Reiner effortlessly blends this classic summer cocktail (Pimms, gin, ginger, lemon juice and mint) to yield perfect servings for four to six comrades-in-drink. Strawberries and cucumbers bob in the exquisitely balanced refreshment, served in vintage punchbowls Reiner has acquired over the years. (210 Smith St. Cobble Hill; 718-855-7939)
Malfatti | Al Di La
I'm a big sucker for sage-and-butter-drenched pastas, and this Park Slope tratatorria does it the best—apparently for almost 10 years. What's my problem? Gnudi, soft as a kitten's ear, arrives filled with ricotta and Swiss chard, dancing in a golden sea flecked with crispy sage. (248 Fifth Ave., Park Slope; 718-636-8888)
Fresh lamb bacon | Boqueria Soho
Fried lamb's tongue "muffuletta" | Dovetail
One's simple, the other, beyond refined. Both highlight lesser-appreciated cuts of lamb. Both would make Shari Lewis hungry. At Boqueria, Seamus Mullen serves a fresh lamb bacon sandwich whose wonderfully gamey fat is cut by seasonal squash puree. Uptown at Dovetail, John Fraser deconstructs New Orleans' version of the Italian cold-cut combo, muffuletta, with fried lamb's tongue as the dishes' set piece—the lightly breaded offal works magic on your taste buds, poached in white wine, stock and dusted with panko. Thinly sliced olives are the touch of a perfectionist. (Boqueria, 171 Spring St., 212-343-4255; Dovetail, 103 W. 77th St., 212-362-3800)
PB&J cupcakes | Hill Country
The only reason I was introduced to Elizabeth Karmel's signature dessert—after a respectable brisket binge—was that the meal was part of a press event, and the kind folks at Hill Country insisted, maybe five times, to try "just a bite." After polishing off two—and taking two to go (no shame here)—this was my favorite closer of the year. There's no secret twist here, just rich peanut butter frosting, strawberry jam center and a healthy shake of Reese's Pieces on top. (30 W. 26th St., 212-255-4544)
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Edith Zimmerman, Associate Bars & Clubs Editor
Manhattan | Minibar
Made with Sazerac rye. Perfectly smooth, generously poured, only $8. Nice spot for drinking alone and reading. Although I'm easy to please, venue-wise, as long as the Manhattan is good-and in a rocks glass. Hate martini glasses. Stupid, useless. (482 Court St., Carroll Gardens; 718-569-2321)
Garlic, basil and onion pizza | Sam's Restaurant
Carroll Garden relic Sam's isn't always on New York's best-pizza radar, but it ought to be. Drowning in what seems like 100 pounds of blistering, deliciously rich cheeses, bathed in perfect garlicness and pockets of buttery onion gems, sprinkled with super-fresh basil, the pie is beyond tasty. And incredibly cheap ($18 for a massive pie), served—if you're lucky—by an old-school waiter named Louie. Just great. Great great great. Also great for groups. (238 Court St., Carroll Gardens; 718-596-3458)
Sherwood Platter | Robin des Bois
It's not particularly fancy or new, but there's few dishes I look forward to eating quite as much. Five hunks of various cheeses, buried in a mound of fruits (figs, apricots!) and nuts (almonds, walnuts!), occupy one end of the 2-foot-long wooden plank, while the other end is slathered in charcuterie (prosciutto, soppressata!) surrounding a mini-pool of salty olives and cornichons. In the middle: a heap of delicately dressed greens. Bring two friends, buy a couple bottles of $24 Cotes du Rhone, and figure out whose menu has the prettiest naked lady on it. (195 Smith St., Cobble Hill; 718-596-1609)
Strawberry dessert quartet | Jean Georges
A strawberry foursome, part of their summer dessert menu: Pop Rocks–and–chocolate semi-doughnut in a strawberry drizzle, which made my mouth feel/sound like it was sparkling; a tiny bowl of sweet-tart strawberry gazpacho; luscious strawberry custard in an upright, crunchy little tube; and snowy shaved ice in a paper cone, which your server drizzles with strawberry syrup. Unforgettable. (1 Central Park West, 212-299-3900)
