"E-Mo is a small mom and pop shop where all of the Kimbop is made exclusively by the husband and wife team. The beef is a great cheap snack and easy to eat on the go." - Chef Leah Cohen Read more.
"The chicken shawarma is not a shy dish. The chicken is so deep and flavorful, and the pickled radishes give you a sour crunch that perfectly completes this wrap." - Chef Chester Gerl Read more.
At this Hell's Kitchen Japanese spot, I get the cha han, a delicious fried rice dish that I always ask them to add pork to. It's cheap, quick and yummy." - Chef Bill Telepan
"They explode with a hot, delicious pork broth and are to die for with their vinegar dipping sauce. I could eat my body weight in soup dumplings!" - Chef Gabriel Thompson Read more.
"Slather up the takoyaki with kewpie mayo, okonomiyaki sauce, and bonito, and you have pure umami. If only they sold alcohol; then you could wash it down with a beer or sake!" - Chef Tien Ho Read more.
"The banh mi is a barbecue pork sandwich with sweet, tender pork and crispy vegetables. I have one at least once a week when I pick up my restaurant equipment down the block." - Chef Albert Di Meglio Read more.
"This Margherita pizza is made in two ways: New York-style and Neapolitan. The crust is crispy and soft, the sauce tangy and sweet, the mozzarella delicate" - Chef Matt Rojas Read more.
"The falafel sandwich is so good here. The only problem is that I never know which flavor to get, so I get one green (herb) and one harissa." - Chef Albert Di Meglio Read more.
"Get the Jon-Jon Deragon Dog hot dog at Jim Meehan's bar attached to Crif Dog, which comes with cream cheese, scallions, and everything bagel seeds. I wish I’d thought of it!" - Chef Wylie Dufresne Read more.
"I love the Pad Thai at that small take-out place in the Chelsea Market. They nail the ratios, and it's all about the ratios—peanuts, bean sprouts, noodles, lime, fish sauce, etc." - Chef Marco Canora Read more.
"The Sicilian is just so addictive. Don’t make the mistake of ordering a 'slice'—they’ll look at you weird." - Chef Nick Anderer Read more.
"The phở is the obvious reason to go. Just order extra meat and don't forget to get the tripe and tendon, too." - Chef Albert Di Meglio Read more.
"Try the Shack-cago Dog, a Vienna all-beef dog topped with relish, onions, cucumbers, pickles, tomatoes, sport peppers, celery salt, and mustard, all served on a poppy seed bun." - Chef Jim Botsacos Read more.
"I guess the argument over who has the best slice in the city is never-ending, but for right now, I vote Bleecker Street's pizza." - Chef Daniel Holzman Read more.
"The lengua tacos are some of the most authentic tacos I’ve ever had, and the price is right." - Chef Jonathan Benno Read more.
"The square slice has a slightly sweet sauce that is the perfect complement to the melted mozzarella cheese, and its lightly pan-fried bottom crust speaks to my soul." - Chef Jim Botsacos Read more.
"After trying out 5 Guys burger, I have to say that The Burger Joint behind the curtain at the Le Parker Meridien hotel still has the best burger in history." - Chef Andrew Richardson Read more.
"You can get bacon, egg, & cheese on a hard roll at any corner deli, but Best Price Deli is right across from my restaurant Hearth so, for me, it's convenient." - Chef Marco Canora Read more.
"The buckwheat noodles at mini Chinese chain Xi'an Famous Foods are spicy and refreshing and laced with cilantro and Sichuan peppercorns." - Chef Sara Jenkins Read more.
