{"id":304940,"date":"2025-10-15T08:56:41","date_gmt":"2025-10-15T08:56:41","guid":{"rendered":"https:\/\/www.europesays.com\/us\/304940\/"},"modified":"2025-10-15T08:56:41","modified_gmt":"2025-10-15T08:56:41","slug":"best-restaurant-dishes-eater-ny-editors-ate-this-week-october-14-2025","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/304940\/","title":{"rendered":"Best Restaurant Dishes Eater NY Editors Ate This Week, October 14, 2025"},"content":{"rendered":"

With Eater editors dining out sometimes several times a day, we come across lots of standout dishes<\/a>, and we don\u2019t want to keep any secrets. Check back for the best things we ate this week.<\/p>\n

Most iterations of ch\u1ea3 c\u00e1 that I\u2019ve had have involved chunks of fish that are marinated in turmeric paste, fried until they\u2019re lightly crisp, then finished with a shower of dill. I love the dish for its juxtaposition of fried and fresh. In a showier approach, La D\u1ed3ng<\/a>, the busy and somewhat boisterous Vietnamese restaurant<\/a>, opts for a whole butterflied branzino instead.<\/p>\n

The marinated-then-grilled fish ($43) offers a slightly lighter feel but with no shortage of flavor. You might not see the dill here, but you can certainly taste its presence: an undercurrent of lively herbaceousness that cuts through the slight char. The fish is topped with a tangle of softened scallions and comes with a side platter of cold noodles, lettuce, and herbs. Scrape the flesh off the fish to make perfect lettuce-wrapped bites, but don\u2019t skip the skin either \u2014 the grill renders that marinated fish skin into a smoky little treat. 11 East 17th Street, between Fifth Avenue and Broadway, Union Square \u2014 Bettina Makalintal, senior reporter<\/p>\n

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The cold duck ramen at NR. Nadia Chaudhury\/Eater NY<\/p>\n

A friend and I met at this unassuming, tucked-away restaurant<\/a> for dinner. I got the duck cold ramen ($28) from the seasonal menu. It was this lovely bowl of chilled broth made with a chicken-clam dashi, paired with rare slices of duck, the oh-so-tart plum (my server recommended I take nibbles of it in between bites of the overall bowl), diced onions, a whole shiso leaf, a slice of sudachi (a Japanese citrus), and a yolky half-egg, all atop springy ramen noodles. We rounded out our meal with the absolutely rich and soupy curry done up in a Hokkaido style, chock-full of whole vegetables and bone-in chicken ($32); plus really creative Japanese-style cocktails inherited from the restaurant\u2019s now-closed cocktail bar sibling ROKC<\/a>. 339 East 75th Street, near First Avenue, Upper East Side \u2014 Nadia Chaudhury, deputy dining editor, Northeast<\/p>\n

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The concha and enchiladas verde at Animo. Stephanie Wu\/Eater<\/p>\n

Enchiladas verde at Animo<\/a><\/p>\n

I\u2019m constantly on the hunt for a good concha, and while that\u2019s what brought me to this Manhattan all-day cafe<\/a>, it was the enchiladas ($17) that really blew me away. I opted for chicken (cheese is the other option), but either way, they\u2019re smothered with a fantastically tangy green tomatillo salsa and served with a side of Animo\u2019s excellent refried beans. The best part: They\u2019re on the all-day menu, so you don\u2019t have to be in the neighborhood in the morning<\/a> to try them. 1004 Second Avenue at 53rd Street, Midtown East \u2014 Stephanie Wu, editor-in-chief<\/p>\n

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A cream puff from C by C Chocolate & Pastry. Nadia Q. Ahmad\/Eater<\/p>\n

As soon as I read about<\/a> Chika Hanyu\u2019s cream puffs, I knew I had to order some and head to Sunnyside to pick up a box. Each one is the size of a fist, with a crackly pastry giving way to elegant, cloudlike vanilla (or chocolate) cream. Get half a dozen<\/a> ($39) for your next gathering, or for just a regular Saturday splitting sweets with your friends, who will text you later saying, \u201cThis is really the best thing I have put in my mouth in a long while.\u201d The pastries will stay fresh for a couple of days in the fridge, but I doubt you\u2019ll need to test that. 41-28 37th Street, between Skillman and 43rd Avenues, Sunnyside \u2014 Nadia Q. Ahmad, senior copy editor<\/p>\n

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The beurre bordier at Third Falcon. Terri Ciccone\/Eater<\/p>\n

Brioche, beurre bordier at Third Falcon<\/a><\/p>\n

I never thought I\u2019d plan to go sit at a restaurant\u2019s bar just for a glass of wine and some bread, until I tried Third Falcon<\/a>\u2019s bread and butter appetizer ($10), with the option to add breakfast radishes for $3 (take it, the more things you can slather this butter on, the better). The rich and creamy pale yellow butter shaped in a giant and inviting mound sits in an oblong bowl at the end of the bar, from where it is scooped into a cup paired with a warm, soft, airy brioche that comes out of the oven, encased in a lightly crispy crust. It\u2019s worth grabbing a seat at the bar for a glass of wine from its rotating list and to slather heaps of the silky butter on the fresh brioche. 360 Myrtle Ave, between Adelphi Street and Carlton Avenue, Fort Greene \u2014 Terri Ciccone, deputy director of audience<\/p>\n

I don\u2019t even know which burritos I love more at Alan Delgado\u2019s terrific Brooklyn takeout spot<\/a>, whether it\u2019s the Colorado with guajillo-marinated pork with ancho chiles or the Verde with brisket and potatoes in a serrano-tomatillo verde (between $8 and $11). I went twice in a week and got four of five burritos to share \u2013 they\u2019re a revelation. How does Delgado make such incredible flour tortillas<\/a>? Lard is surely a factor. Los Burritos Ju\u00e1rez is a little gem where you can watch the staff make tortillas to order, debate with yourself or your companion as to which order upstages another, while adding as much hot sauce as your heart desires. It will keep its shine well past its early days. 354 Myrtle Avenue, at Adelphi Street, Fort Greene \u2014 Melissa McCart, lead dining editor, Northeast<\/p>\n

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The zuppa etrusca at Osteria 57. Beth Landman\/Eater NY<\/p>\n

As soon as we start to reach for sweaters, I crave soup, and this warm Italian spot<\/a>, filled with reclaimed wood, cozy corners, and a market, was the ideal place to enjoy it on a wet, chilly night. Ricardo Orfino worked for years under famed chef Aimo Moroni, who created this version of zuppa etrusca at his Michelin-starred Milan restaurant, Il Luogo di Aimo e Nadia<\/a>. The dish was added to the menu here ($22) as a tribute when the chef passed away earlier<\/a> this month. Unlike most recipes, which call for ingredients to be simmered together at length, at Osteria 57, each vegetable is added separately to a cannellini bean puree, so they maintain their unique flavors and crunch. His interpretation used celery roots, zucchini, parsnips, and farro, along with aromatic herbs and fennel pollen. It was hearty enough to be a full meal, but I can never resist the restaurant\u2019s perfectly al dente paccheri pomodoro, topped with a thick, robust tomato sauce and a dollop of creamy burrata, so I ordered that as well, and had no trouble finding someone to share it with me. 457 Sixth Avenue, between 10th and 11th Streets, West Village \u2014 Beth Landman, contributor, Northeast<\/p>\n