With Eater editors dining out sometimes several times a day, we come across lots of standout dishes, and we don’t want to keep any secrets. Check back for the best things we ate this week.
Last week was my birthday, and I wanted to celebrate the year that passed as well as the incoming one (I had a moment of optimism). I went to Daniel for the first time, Daniel Boulud’s flagship, which started the chef’s empire of excellent restaurants around New York and across the world. One of my favorite dishes is also on the prix fixe and a la carte lounge menu, the East Coast crab duo ($52). A savory soft-shell crab tempura pairs with sweet corn and tart tomatillo on one half of the plate, while Jonah crab garnished with nasturtium joins a smooth bisque the color of saffron for dressed-up flavors of summer. I’m filling in the gaps of iconic NYC restaurants I haven’t visited or haven’t been to in decades. And Daniel — the cooking, service, wines — is a knockout, as expected. 60 East 65th Street, at Park Avenue — Melissa McCart, dining editorial manager, Northeast
Kingston’s cozy, beautifully designed darling Eliza is a special spot, even more so since Pruitt Kerdchoochuen stepped into the role of chef de cuisine. Every dish we enjoyed on a recent evening was a banger, but those that called on Kerdchoochuen’s signature “Thai-glish” influence were stand-outs. Most notably for us, this Montauk-caught black bass grilled over coals and served with a jaew-like sauce, toasted rice powder, and plenty of herbs. The lime and tamarind flavors, plus the wood smoke, crowned this beautiful fish, for me, the taste of summer. 582 Broadway, Kingston — Nat Belkov, associate creative director
I was already a fan of the South Asian-flavored ice cream pints from Malai, so I was pleased to happen upon the Brooklyn scoop shop during a jaunt. My split-scoop ($7.50) flavor picks were the mango and cream (because duh) and masala chai. The former was this nice creamy ice cream blended with mango bits; the latter was comparatively floral ice cream, with subtle notes of spice — I was impressed, and the blended flavors together were delightful. The cup made the rest of my walk back to the train that much more pleasant. 268 Smith Street between Sackett and Degraw streets, Cobble Hill — Nadia Chaudhury, deputy dining editor, Northeast
Chicken has always been a great test of a kitchen. It can be bland and dry, or, in the right hands, a perfect canvas for creativity. The menu at this intimate Middle Eastern spot is centered on the taboon. For the chicken maschan ($42), the organic chicken breast is stuffed with an aromatic mousse made of chicken thigh meat, maitakes, and black truffles, and then seared in a pan and finished in that clay oven, which crisps up the skin. The chicken is served with ninja radish and braised pattypan squash, all placed on top of the restaurant’s signature bread, which is studded with barberries and caramelized onion, then baked in the taboon, of course. It’s like a perfect, elevated open-faced sandwich. 773 Tenth Avenue, between West 52nd and 53rd streets, Hell’s Kitchen — Beth Landman, contributing editor, Northeast