When the servers bring the third course of the tasting menu at Red Paper Clip, they’ll tell you that the egg yolk between the two slices of brioche is cooked at exactly 72 degrees. Even if you usually just cook eggs on high until you smell smoke, you’ll appreciate the attention to detail when the brioche, egg, and trout lox all come together in your first bite. That same level of thoughtfulness shows up in all six courses, many of which have Chinese influences, like the soup dumpling agnolotti in a black vinegar broth or the beef carpaccio with Sichuan oil. The food at this West Village tasting menu spot from two Blue Hill At Stone Barns chefs wouldn’t feel out of place in a white tablecloth restaurant that charges twice as much (dinner here starts at $95), but it’s served in a dark, casual space by servers who make small talk rather than lecture you about cooking techniques. Though maybe they could help with your scrambled eggs.
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Hwa Yuan Szechuan
A reboot of a Chinatown spot that closed decades ago, Hwa Yuan serves great Peking duck, sesame noodles, and more in a massive space on East Broadway.
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Blue Hill at Stone Barns
If you’re like us, and/or any New Yorker that spends some of their free time and all of their money at restaurants, then you probably have this magical farm outside of town on your hit list. A trip to Blue Hill at Stone Barns is most definitely worth that time and money.
Blanca is a 12-seat tasting-menu restaurant hidden in a room behind Roberta’s. And it’s incredible.
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