Oatmeal raisin cookie
"These are the best cookies in the world. I love the oatmeal raisin, as they have sweet plump raisins and a buttery, golden brown, wonderful texture. I love to crumble them with soft vanilla ice cream."
ChefSam Hazen
New York
About Sam Hazen
Sam Hazen has known he wanted to be a chef since he was in the third grade. He grew up in the restaurant business, working in his father's restaurant, and in a number of prominent kitchens, before launching the famed Tao restaurants. He's now the culinary director of B.R. Guest, where he oversees five seafood locations, including Atlantic Grill, Blue Fin and Blue Water Grill.
My Venues
Accolades
- One StarMichelin Guide
- Three StarsThe New York Times
- 100 Best RestaurantsNew York magazine
- ChefsFeed WinnerOne of the Best Things to Eat in NYC
Where I Go Out
Peking Duck
"This is the best Peking Duck in New York: crispy skin, housemade pancakes, fresh scallions, and cucumbers with a great quality hoisin sauce. Remember to ask for the carcass at the end."
Shawarma beef pita
"Amir's has the best shawarma. They are always crispy and well-spiced. They use very fresh pita bread with crisp lettuce and warm ripe tomatoes, then top it off a with very lemony tahini. It's a great on-the-run snack."
Meatballs
"Dino Gatto, the chef, is a dear friend. You have to try the meatballs. They're soft like butter and are made with roasted peppers and raisins. The char on the peppers with the sweet raisins are a match made in heaven. They're only open Monday through Friday, so don't plan to go on the weekend."
Jumbo BBQ chicken wings
"Dinosaur's jumbo barbecue chicken wings with Maytag blue cheese and honey barbecue sauce are the best. What makes them so special? They are spiced-rubbed, pit-smoked, and then charred on the grill. You have to try them."
Crudo Tasting
"The key is David Pasternack. When I bump into David on 20th Street where Mario Batali's office is, he always smells like a fresh fish fillet. When I want crudo with a great glass of wine, it's a win-win at Esca. If I were you, I'd try the tasting."