Throwdown: Bobby Flay won [recipe]; opened in 2001; owners/chefs are husband & wife team; voted best blueberry pancakes in NYC twice (NY Magazine); long lines
Butcher's Feast 4 select cuts of USDA Prime & American wagyu beef, grilled at the table & served w/ Korean accompaniments like kimchi, egg souffle & scallion salad; "awesome, hot, sweet & salty caramelized flavor!" -Elena Besser
opened in 2012; specialize in Neapolitan wood-fire pizza (thin crust)...offer 60 pizza varieties; Geoffrey Zakarian (from Iron Chef made guest appearance); Other Recipes: Margherita Pizza
"B.E.C." (Bacon, Egg & Cheese) Sandwich broke yolk, McAdam white cheddar, Black Forest bacon, tomato jam, fresh pickled jalapeno, panini roll; Marc gets it w/ fried chicken on the side; looks good
#3 (Top 5 Restaurants-Best Italian); opened in 2007; goal is to create an authentic Enoteca where each cook--a nonna (Italian grandmother)--represents a different region in Italy where they share a passion for cooking traditional local dishes that have been handed down from mother to daughter, generation after generation; menu changes regularly depending on which nonnas are cooking
Vastedda (Spleen Sandwich) boiled, dried and aged for 10 days, sliced into small pieces, sauteed in pork lard and served on Sicilian-style bun and topped w/ ricotta & pecorino romano cheese; "one of the best things I've ever eaten"-Scott Conant
Sausage Parmesan baked in oven, sliced & cooked in tomato sauce; served on homemade roll, as a hero or on a plate; looks good
Arugula & Parmesan Pizza crispy thin crust; cheese pizza once baked in wood-burning oven is then covered w/ baby arugula and topped w/ shredded parmigiano reggiano and extra virgin olive oil drizzle
opened in 2004; pizzas made w/ Italian flour and tomatoes and baked in a 100% wood-burning brick oven; rooftop patio available from May through September
"The Grasshopper" Charlotte layered chocolate sponge cake & "grasshopper" ganache sandwiches, coating layers of chocolate parfait, vanilla mouse & mint mousse; "so moist, so creamy, so velvety!" -Geoffrey Zakarian