"This season's smartest take on the dish is at Nightwood, where smelt are coated in spiced flour and panko breadcrumbs before a quick dip in the fryer. And then comes the fun part: They're served Buffalo-wing-style, with a buttery, fire-engine-red Crystal Hot Sauce beurre blanc and house-made crème fraîche (though unlike with true wings, the sauce sits demurely on the side). We'd take them over wings any day." Read more...

"When the waiter warns you to steer clear of syrup, heed the advice: The ample squiggles of frosting and light dusting of powdered sugar and cocoa are all the sweet embellishments this pancake needs." Read more...

"J'Chanceux Macaron offers 40 flavors, from the conservative (vanilla, caramel) to the exotic (Japanese wasabi, black sesame, rum). On a recent visit, we satisfied an early-morning cheese Danish craving with Lay's whimsical cream-cheese-cinnamon macaron." Read more...

"Bacon slivers and caramelized onions decorate the cracker-thin tarte flambée." Read more...

"The classic version features saffron-spiked rice with shrimp and bay scallops, but with a sharp black-pepper kick. Each paella includes seasonal vegetables--recently asparagus and spinach from Nichols Farm--and crisp rice, fried and stirred into the mixture to mimic the crunch of the rice that toasts at the bottom of a paella pan." Read more...

"The tropical drink blends saffron and kaffir lime vodkas with lime juice and a bright cilantro syrup. To finish, Troutmiller garnishes the cocktail with shards of ice that she creates by freezing coconut water. The drink should be sipped slowly so that as the pieces melt, the tart citrus notes soften." Read more...

"Ice cream pies--exactly what they sound like--are true indulgences, especially the one with a brownie crust, gooey caramel and a thick banana ice cream filling." Read more...

"The Natural ($9.50) is the standard burger, a hefty cousin to the usual summer staple. The half-pounder is simply seasoned with salt and pepper, then served with lettuce, tomato, onion and the restaurant's Russian-dressing-style sauce. It's perfect with a boozy bourbon milkshake ($10)." Read more...

"My farm-fresh eggs were cooked to perfection, served with a house-made pork and garlic sausage and crispy hashbrowns, plus arugula, and a whisper of crème fraîche, for a relatively affordable $13. " Read more...

"Jim Lahey’s pizza is one of the best I’ve ever tasted—what a crust. So delicate, it almost disintegrates in one bite, but still has the sexiest whisper of crispness. Yeah, that wood-fired oven is cranking hard. The veal meatballs ($18) on top were so tender and savory, and the caramelized onions, olives, and aged pecorino conspired to make this pizza kick total flavor ass. " Read more...