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NB: Make sure Doughnut Plant is open when you want to go. They're open Tuesday - Sunday from 6:30am until sold out. Located on Grand STREET not Grand Avenue. Grand Avenue is in Queens.

Also they sell out of flavors towards the afternoon, so earlier is better (you didn't say if this was for lunch or dinner and on what day).

How old is the Spanish combination of chorizo and chocolate?

I'm not a fan of the Vosges bacon candy bar, but my first exposure to the Vosges combination was their special, limited edition bacon truffle (part of the Jazz collection IIRC). Heavenly, and with higher quality bacon than in the bar.

Time Out's yearly list is always better for college students than New York Mag's. NY Mag's is more about "bang for your buck" and value but "cheap eats" is the wrong label.

Have you already read through this?

Serious Eats New York Guide

Try Mara's, Hideaway, City Crab, Clemente's Maryland Crabhouse in Sheepshead Bay (Brooklyn). But if you're expecting Baltimore quality, you'll be disappointed.

I think what Nick fails to convey is the sheer magnitude of that chicken plate. The menu says that you get two chickens' worth of food but from my experience, it felt more like four given the number of wings and legs. We had plenty left over.

We had their BLT and burger this past weekend. My BLT was great -- lots of bacon, tasty tomato, and buttered Blue Ribbon bread. Husband was not as enamored of the burger as you were, Ed, saying it was merely good. The place is also huge, with 16 lanes, drastically cutting down on the wait. And you can eat in the bar area at a table if you aren't bowling.

NB: we took a friend who is allergic to dairy (like the anaphylactic kind of allergic reaction) and there is a lot of gratuitous cheese on the menu. Even the french bread pizza has cheese in the sauce (pre-made).

Morimoto is good only if you sit at the uber-expensive chef's omakase bar and eat more of the cooked dishes. The nigiri was not impressive at all and for the price we were paying, I was dismayed to see the chef create and leave our flight of sushi sitting around for several minutes.

Totonno's, Upper East Side? Huh.

@fuuchan--you speak of gua bao which is more like Momofuku's steamed pork belly buns wrapped in a fluffy white lily pad bun (like mantou).

The bo ssam at Momofuku Ssam Bar is a braised pork shoulder butt (not belly, the shoulder) wrapped in lettuce. Both signature dishes, but not the same.

Are you using the smash technique? And a buttered Martin's potato roll?

http://aht.seriouseats.com/archives/2008/10/video-how-the-shake-shack-manhattan-nyc-makes-its-hamburgers.html

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