New York City
NY is a city to dress for, and with it comes a respect for fine dining. Chefs can’t show enough love for restaurants such as Le Bernardin, Del Posto, Daniel, Per Se and Marea. (The message is loud and clear: Do not miss Marea’s fusilli with octopus and bone marrow.) This is not to say that the chefs behind these upscale restaurants don’t like to get their hands dirty. Michael White—the genius behind the fusilli—loves a good banh mi and Mario Batali of Del Posto gets his carnitas fix at Dos Toros. And after a hard day’s night, there’s always this fallback: a bacon, egg and cheese on a hard roll from a corner deli. As chef Marco Canora of Hearth puts it: “In NY, this ubiquitous sandwich is cheap, delicious, and really unhealthy. I’ve never had a bad one.”
