New York has fine and inexpensive restaurants. It also has plenty that serve large portions of carbohydrate-laden stodge. Here are 50 good places that I tried during an extended visit from London. Most offer value as well as decent food.
Over the past decade, David Chang has built Momofuku from a small ramen bar in Manhattan’s East Village to an eight-restaurant empire with roughly 500 staffers in the U.S., Canada and Australia. Here’s what else he’s done:
On days when thousands of jalapeno peppers are ground to make the hot, tangy sauce favored by chefs from New York’s Jean-Georges Vongerichten to Los Angeles’s Susan Feniger, fine red powder coats Dena Zepeda’s silver Nissan and, when she’s outside, collects in her ears.
The taxi speeds past the auto-body shops of Chicago’s North Side and drops me in front of a used- tire store. This is how you get to Elizabeth, a Michelin-starred tasting-menu joint located opposite a McDonald’s.