Chef

Gabriel Thompson

"Mark Ladner is a genius. This is the best pasta dish in the city and the best way to indulge in both crab and pasta. It's rich, spicy, and decadent. Plus, the service as Del Posto makes you feel like a rock star!"

"I love the perfectly seasoned Margherita pizza from Artichoke Basille's because you can tell they love making pizza. It's perfect every time. We always get it delivered and enjoy it with a bottle of great wine. The best part is that our baby boy can have it cold for lunch the next day. He loves it, too!"

"Eat this with your fingers. Grab some rice, attach the sausage with fried onions (be careful—this is usually piping hot), and dip it into the spicy chili-lime sauce. It's the perfect combination of spice, salt, and sweetness. Go ahead and order another plate after you've finished the first bite—one plate isn't enough. Chef King's food is fantastic, and his hole-in-the-wall upstairs spot is the only place to be in the Lower East Side."

"The combination of pork, seafood and aioli in this classic noodle-based dish is irresistible. It is the must-order at Mario Batali's Spanish restaurant."

"Found in the salumi (cured meats) section on the menu, the lingua (tongue) is salty and sweet and always perfect with raw onion. A great dish and made in-house. Just be wary of the waits."

"Chef April Bloomfield's now famous deviled eggs are salty, acidic, and delicious—a great twist on a well-known classic, served at the still-packed Village gastropub."