Chef

Mark Mendez

"Meat, cheese, artichokes, meat, and truffle mustard vinaigrette—it's an awesome sandwich. Did I mention there’s meat? This spot has been around since the ‘20s, and it isn’t going anywhere."

"Koren takes comfort food to a whole different level. This emulsion of salt cod and olive oil is topped simply with chives and come with a side of bread to scoop it all up. This makes me feel good inside."

"This place has been around forever, and there’s a reason for it. After work—and a few beers—these tacos really hit the spot."

"You start with quality bacon, and when you add great maple syrup like Tim Burton's, it’s a special thing. It's a great dish from an inspired Sunday brunch menu."

"You can’t go wrong with anchovy butter and shrimp, but Chris Pandel’s subtle twists, like the addition of tarragon, make it interesting."

"Dirk Flanigan (formerly of The Gage) blew my mind with this the first time I ordered it. Wonderful product, unbelievable game flavor, and, regardless of the preparation, he hits the nail on the head every time."