NUMBER 60: DUMPLINGS at WHITE BEAR

All the dumplings I tasted out in Flushing (the Chinatown of Queens) were stellar, but the best version I had was at an unassuming little storefront that used to be an ice cream shop (and still has signs for it!). White Bear serves up my favorite dumplings in the city.

And while most reviewers and eaters go ga-ga over the #6 (the wontons with hot sauce), I preferred the simplicity of the #19. The moist filling was full of complex, diverse flavors and textures: crunchy Chinese cabbage, meaty pork, and spicy ginger. The wrappers were the softest and most tender I had sampled. It almost didn’t even need the soy vinegar that they’re served with. The #6 were also pretty darn tasty, but I recommend coming here with some friends and trying as many different varieties as possible.

NUMBER 59: PIEROGIES at LOMZYNIANKA

You can get pierogies from almost any corner in Greenpoint. While the young hipsters are moving in, the Polish community is not going anywhere. My favorite of these Polish restaurants (I’ve not been to all of them) is Lomzynianka, which resides on the main drag of Manhattan Avenue. The food is affordable, hearty, and authentic.

I liked this place so much that I brought a tour group by one Saturday. I was hired to customize a food tour of Brooklyn and this was a must-stop. We got a tasting of their pierogies and all the different stuffings (including potato, mushroom and sauerkraut, and beef) are delicious, but I really love the Farmer’s Cheese. This is not made from the milk of a farmer, but instead a sweet cow’s milk not too dissimilar to cottage cheese. The rich sweetness of the stuffing is cut by the crunchy, greasy dough wrapper which is topped with beautifully caramelized onions. A side of sour cream adds some cooling tang. Price: $5.50

NUMBER 58: HOUSEMADE RICOTTA RAVIOLI at ABC KITCHEN

Of all the things I tasted at ABC Kitchen, I’m sort of shocked that the dish I keep coming back to were the ravioli. I only had a taste of them since somebody else at the table ordered them, but I was surprised at the brightness and sweetness to this rather ordinary sounding dish.

The plump ravioli were stuffed with sweet ricotta cheese and topped with parmesan and herb oil. Underneath was a complex, but light tomato sauce. These flavors are rather obvious and traditional, but here they were elevated to something fresh and delicious. And that’s why I can’t stop thinking about a bite of someone else’s dish. Price: $15 (appetizer)/$23 (entree)

NUMBER 57: BUREKA at GAZALA PLACE

Ever heard of Druze food? I hadn’t either until my first visit to Gazala Place some years ago. Druze is actually a religious group that primarily reside in the Middle East, with Israeli, Syrian, and Lebanese influences. The food is easier to classify as Middle Eastern. And the only place I know of that serves this speciality cuisine in the city is Gazala Place, which now has two locations.

The rotating list of fillings is always encased by a rich, buttery bun made of browned flaky phyllo dough. The sesame seed crusted pie falls apart in tender delicious bites. I’m partial to the sundried tomato and goat cheese stuffed boureka which has a savory sweetness that makes me want to learn more about Druze food.

NUMBER 56: VARENIKI “KUBAN” at CAFE GLECHIK

Whenever I travel anywhere, I make it worth my stomach’s while. So when I took the trip out to Coney Island one afternoon, I figured I’d better get in all the eating I could. And since the Russian-Ukranian neighborhood of Brighton Beach was just a few blocks away, I knew I’d be having a taste of Eastern Europe. But I’m never content just sampling one thing, so before the main course of a gutbomb chicken tabka at Kebeer, I visited nearby Cafe Glechik for an appetizer of Russian dumplings.

This place is known for the varniki, which are smaller and more delicate than pierogies. I chose the Kuban, which houses mozzarella cheese and is topped with a gorgeous amount of my favorite herb, dill. They knew how to win me over. An order comes with about 20 of these almost bite-sized dumplings. They were so tender and pleasant that it was practically impossible to not finish the entire plate. Price: $8.50

I think The Pony Bar is my new favorite craft beer bar in the city. It looks like a dive from the exterior and it’s so far west (10th Avenue) that most people probably wouldn’t consider it a destination. Yet inside, it’s bright and lively (but not too lively) and they offer twenty American craft beers on tap (and two casks). And I haven’t even mentioned the best part yet: every beer is just $5 at all times.

Now to keep costs low, some of the higher alcohol beers are served in an 8 ounce glass, but this price is still pretty great. There’s also a certificate on the bar alerting customers to when the last time the tap lines were cleaned (it was a few hours earlier). The bartenders were friendly and patient as it took me some time to decide what to order. I had come in search of Barrier Brewery’s SaazSquash, but was a little too late. It had been tapped earlier in the week. They go through quite a lot of beer and the line-up is ever changing. In fact, a bell rang while I was there (to signify a tapped keg) and a new beer was added to the menu.

So since it takes me some time to write these posts, I can’t guarantee that any of the beers I saw there will even still be available. I chose the Chelsea Wheat Wine, since I had been really taken by Brooklyn’s Companion which is the same style. This one was served in a typical 16 ounce pint glass and at 8.4% alcohol, it can get the job done for just 5 bucks.

It had a golden straw color with the typical hazy opaqueness of a wheat beer. There were sweet honey notes on the nose and that presented itself when I tasted it as well. There was some citrus and quite a bit of sugary sweetness, but very little hop character. It was a strong beer, but finished pleasantly and smooth.

I think I still prefer the boldness of Brooklyn’s version, but this one will certainly do. It may be a bit sweet for some people’s taste but I liked the lightness and flavor. And I loved the price and selection at Pony Bar. I’ll drink whatever they’re serving. Well, on second thought…

Is Chelsea’s Wheat Wine the best beer in NY? It’s strong and sweet, but is an interesting style that’s incredibly drinkable so it gets an 8 out of 10.

No doubt the most famous bagel shop in all of New York is H & H Bagels. It opened in 1972 and has been featured on a slew of television shows and movies, been visited by thousands of people from all over the world (including lots of celebrities), and is the name that most often comes up when talking about bagels in New York (especially with people outside of the city). But is it the best?

Of course, I can’t say for sure. As I’ve always learned these best lists are a matter of opinion and I can only state my own. But if Jerry Seinfeld says it’s the best, then most people would have to agree with him. Yada, yada, yada.

The original location for H & H is on the Upper West Side, which I would say is the prime neighborhood for bagels. It still has a big Jewish population and feels much more like a family neighborhood than the other major Semetic ‘hood, the Lower East Side. There are two other H & H’s in Manhattan, one on 12th Avenue (which seems far for anybody without a car) and one on the Upper East Side (however this location has no affiliation with the famous one). But of course, I had to come check out the original.

And it’s amazing I had never been here before. I’d read about all the quirks that many bagel novices might be turned off by, but I was open and ready for anything. I arrived a little later in the day so I missed out on the crowds. I did take my time in ordering and asked the lady what was hot. This is the first bagel shop I’ve been to where the entire bagel process is on display. It feels much more like a factory than a restaurant. There are no tables or chairs. It is strictly take-out or “stand around”.

Another thing that people might complain about is that there’s no toasting of bagels (I’ve been through this already on this site), they won’t even slice them for you, and all you get is the bagel itself. If you want cream cheese, lox, butter, etc., you’re pretty much on your own. H & H sells those condiments in the nearby refrigerator, but won’t schmear anything on it and you’re lucky if you can get a plastic knife. I’m fine with this concept, but the thing that upset me the most is that the cream cheese they do offer was in familiarly generic silver packaging and hinted at another major American city: Philadelphia. I know this is not completely uncommon at bagel shops in New York. Philadelphia Cream Cheese is pretty darn good, but I think it’s a little tacky to at least not try to hide it. And helping a brother out with a schmear is always appreciated.

But I was expecting little imperfect quirks like this. What I was most interested in were the bagels (which are definitely made in this city) and how they tasted. I picked the usual plain bagel and while the Everything ones attempted to seduce me, the only two that were warm were the Multi-Grain (no thank you) and the Raisin. For some reason these two seem to always be the ones that are warm. Maybe they’re the most popular so are baked most often.

Since there was nowhere to sit inside, I found a bench across Broadway to enjoy the bagels. The beautifully formed raisin bagel was indeed warm and smelled incredible. I could have spent all afternoon just holding the yeasty bagel to my nose. Inside I found it to be very soft, but a little dry. Perhaps it was the cinnamon, but this one made me rather thirsty.  I thought the outside could have been a little crisper, but it had a nice chewiness that made tearing it apart pretty fun.

The Plain, like the Raisin was formed perfectly with nary a blemish. These are perhaps the most aesthetically pleasing bagels I’ve discovered yet. And this one even looked like he had a joyous smile coming from his hole (that came out all wrong!) There’s clearly a mastery to making the bagels here that makes H & H stand above the crowd. They’re large, but not too plump and if I didnt know any better I would have mistaken them for a doughnut.

I think this one suffered from similar texture issues, but I can’t say it wasn’t soft and pillowy. In fact, I think that was a bit of the problem. The inside was sort of airy in a caky way. I’d rather them be dense and chewier. The innards here almost crumbled apart in each bite. Maybe he was a little too happy. It wasn’t an unpleasant texture, but not what I consider a perfect bagel.

But apart from some minor (and I’m nitpicking here, folks) texture imperfections and some annoying procedures in the shop, it’s now clear to me why people love H & H. The bagels are beautiful and for the most part rather tasty. Don’t just take my word for it. Movie stars love these. Now you know they must be good!

Does H & H Bagel’s have the best bagels in NY? They may have rated higher if they had offered a schmear, but they get 8 out of 10 for a gorgeous specimen and mostly well-made bagels.

It’s amazing how I sometimes see things that are just not there. My eyes (or my stomach) must be playing tricks on me.

Let me explain myself. One of the list items is called Grilled Ham and Cheddar Biscuit. Nowhere in that description does it say the word “eggs.” Yet as I headed down Bleecker Street to one of the Amy’s Bread locations in the city, I was expecting to get a ham, egg, and cheese biscuit sandwich.

Of course, that’s not what I got. I got a Grilled Ham and Cheddar Biscuit, just as it’s listed in Time Out. Ham. And. Cheese. No eggs!

I didn’t see any of these sandwiches on display or on a menu above the counter (which really seems to be just for coffee) so I asked the employee and without missing a beat, she went to make us one.

It came wrapped in aluminum foil and when we opened it, delicious steam and aroma released into the air. I could see this was warm and the cheese was melty to the point of almost being burnt. I had a feeling I was going to like this.

Each bite was crunchy giving way to a soft buttery exterior with lots of gooey sharp cheddar cheese. The ham wasn’t the best I’ve had. I found it rather bland (or maybe it just couldn’t compete with all the other yummy flavors). Besides a hint of salinity and a chewy texture, I felt like it didn’t add a whole lot.

I could see this being a perfect small breakfast sandwich or a midday snack or even a late night alternative to a slice of pizza. It was really enjoyable to eat and was just greasy enough to make your mouth happy without upsetting your stomach. My only real complaint: they forgot the eggs.

Would Amy’s Bread’s Grilled Cheddar and Ham Biscuit make my Top 100? It’s a delicious complex sandwich that gets an 8 out of 10 for some great textures and rich morning flavors (even without eggs).

75. CHOCOLATE SODA at 2ND AVENUE DELI

80. SCHIACCIATA CON L’UVA at SULLIVAN STREET BAKERY

For a limited time at Sullivan Street Bakery (in Hell’s Kitchen, nowhere near Sullivan Street), Jim Lahey offers what’s called Schiacciata con L’uva. I probably would have normally glossed over the heavy Italian title, but I read about it in the Village Voice and it sounded delicious. And it was.

The Schiacciata (which means squashed) is only made during the harvest when grapes are the ripest. The flatbread is baked with two unusual toppings – champagne grapes and anise seeds. It’s like a sweet grape juice on a piece of bread.

Except it’s perfectly balanced. There’s definitely some dense, rich sweetness from the tiny purple grapes (and perhaps a brush of honey?), but it is complemented with earthy, spicy anise seeds. The combination is a classic Italian duo and one that is not often exploited enough in this country.

79. SWEDISH MEATBALLS at SMORGAS CHEF

There are a few Smorgas Chef across the city and they’re a strange little haven from the hip, slightly desperate restaurants we all tend to frequent. These guys are turning out modest and well-prepared Scandinavian food at decent prices.

I took my parents here when they were in town (they’re very picky eaters) because I knew they’d be safe with this home-style familiar food. And I was right.

The stand-out dish is the Swedish meatballs which are mild enough to please the folks, but flavorful enough to get the approval of this self-proclaimed food snob (that would be me). The sweet lingonberry sauce plays nicely off the meat’s rich earthy flavors. And the homemade fluffy, buttery mashed potatoes would make anybody (conservative parents or food bloggers) weak in the knees. Price: $16-$19, depending on location

Photo Courtesy of: freshlocalandbest.blogspot.com

78. TEA SMOKED DUCK at GRAND SICHUAN INTERNATIONAL

NUMBER 85. ROOT BEER FOAT COOKIE at RUBY ET VIOLETTE

I’m attracted to surprising flavors in surprising places. I can appreciate a good simple, well-prepared dish without any frills. But in truth, what excites me and leaves an impression are unexpected combinations and flavors that work well together that you wouldn’t expect.

Who has ever heard of  root beer float cookies? Well, besides anybody who’s been to the humble little cookie and ice cream shop, Ruby et Violette, which is hidden on a side street in Hell’s Kitchen.

They make incredibly soft and full-flavored cookies. And their flavors are always surprising.

I love the dark root beer float cookie which looks like it would be a dark chocolate flavor, but it’s rich and malty with the unmistakable root beer flavor. The big chunks of creamy white chocolate chip imparts the vanilla ice cream flavor. And you have a usually drinkable dessert in a solid cookie form. Willy Wonka can eat his heart out. Price: $2.50 (for one), 3 for $6

84. CHINATOWN TEA PARTY at GUERILLA ICE CREAM

Guerilla Ice Cream is still a little elusive since they don’t have their own store or truck. They set up at festivals around the city and can almost always be found at Hester Street Fair (maybe not much longer as the weather gets colder). They were also nominated for a Vendy Award this year, so hopefully their visibility will allow them to settle down.

On July 4th, I tasted one of their speciality concoctions called Chinatown Tea Party (all their sundaes are strangely named after political movements and feature really surprising flavors and toppings).

Here I got Steel Buddha Tea Sorbet topped with Chinese walnut cookies and dragonfruit and it was amazing. The sorbet had some rich, earthy tea flavors that was refreshing and the texture of the sweet crunchy cookie pieces with the mild sweetness of the dragonfruit was just incredible.

If there’s any justice in the world, they’ll be able to get their own store (or truck) next year so we won’t have to brave street fairs to get a taste of the innovative ice cream.

83. CAKE-CUPS from BEE’S KNEES BAKING COMPANY

I was recently contacted by a buddy who I worked with many years ago at a big time steak house. Turns out he and another two friends started a baking and catering delivery company. Intriguing. And when I learned that they were baking something innovative and brand new, I was even more intrigued.

Cake-cups. I thought they might have been making cupcakes, but were cursed by a dyslexic publicist. Or maybe this was a cutesy way of saying cupcakes. But no, they have re-invented the dessert that New Yorkers are still so obsessed with. I blame Sex & the City.

These are basically cupcakes in reverse. They’re baked cake that’s layered into a shot glass, topped with any number of frostings, creams, or toppings. I tried the Pumpkin Spice, which was a moist pumpkin cake layered with a citrusy and tart orange cream cheese mousse. Definitely made me realize fall is upon us – even if the weather is saying otherwise.

I also really liked the Chocolate Toffee which was dense chocolate cake layered with sweet salted caramel and garnished with perfectly crispy toffee pieces.

These are fancy, original, refined takes on the overdone cupcakes. And the fact that they’re only available for delivery makes them that much more desirable. Depends on Order

82. SALTY PIMP at BIG GAY ICE CREAM TRUCK

I featured Doug Quint and the Big Gay Ice Cream Truck on my ice cream episode this past year. And it wasn’t because he made the best ice cream (he actually doesn’t make the soft serve ice cream), but it’s because he has brilliantly evolved the summer treat by adding unusual and successful topping combinations to make the best soft serve ice cream ever.

And I think his most delicious speciality is what he calls the Salty Pimp. It’s a helping of vanilla soft serve, decorated with dulce de leche, sea salt, and then dipped into a chocolate dip. He uses just the right ratio to make the very simple marriage of flavors work beautifully. The sweet, salty, chocolaty combinations are classic but have never improved upon with such grace and flamboyance.

81. WARM TRUFFLE ALMOND STRAWBERRIES WITH PEPPER ICE CREAM at GRAFFITI

We had an absolutely wonderful dinner at Graffiti, a literal hole-in-the-wall in the East Village. The service (which was all done by the chef, Jehangir Mehta) couldn’t have been more gracious and the food was experimental and delicious.

Mehta was the pastry chef at Jean Georges (among other restaurants in the city) and was acclaimed for brilliantly combining savory and sweet flavors.

So it was obvious that I would be having dessert and I am so glad I did. The name of this dish seems sort of just thrown together. Should it be warm strawberry almond truffle? No! You soon realize that the strawberries are not made into an almond truffle. But rather they are tossed with almonds and truffle (mushroom) oil!

Bizarre, yes? But delicious! Along with the spicy, but refreshing black pepper ice cream, the sweetness of the strawberries is enhanced by the earthiness of truffle oil and the texture of the crunchy almonds.

This is what I always yearn for – surprising and bizarre flavors that make for an amazing eating experience. Price: $7

Photo courtesy of: foodfashionista.com

90. HUITLACOCHE QUESADILLA at TEHUITZINGO

I’m always curious to see how Mexican restaurants translate or explain huitlacoche. I’ve heard it refered to as black corn, corn smut, and Mexican truffles. But Tehuitzingo’s translation is probably the most appetizing I’ve seen: corn mushroom.

And this stuff is just that, it’s a fungus that grows on corn. For some reason, it’s more expensive and more highly prized than the unvarnished yellow stuff. And I’ll tell you, it makes for a delicious addition to a spicy, cheesy quesadilla.

The version at Tehuitzingo (which is my favorite hidden Mexican spot located at the back of an unassuming bodega) is exemplary. It’s got just the right amount of flavor and texture to make a balanced snack, but doesn’t overwhelm the experience of the huitlacoche itself. You get a smoky earthy funk on the palate and an interesting soft pop as you bite into each black piece.

They can call it whatever they want, but I’ll still be back for a quick, cheap snack whenever I’m in the neighborhood. And you should too. Price: $3.50

89. BRUSSELS SPROUT & PANCETTA PIZZA at MOTORINO

I’ve been very vocal about my devotion to Kesté when it comes to neo-Neapolitan pizzerias. I find their dough and toppings to be the most delectable and authentic (not that I’ve ever been to Naples!)

Motorino might get more publicity and hype and while I’ve enjoyed them, I just don’t think they compete with Kesté.

Except when we’re talking about the Brussels Sprout & Pancetta Pizza, which seems to get better and better upon each visit. The sprouts are fresh and distributed well. The ham is salty enough with a meaty, earthy flavor that was balanced with the creamy richness of the fior di latte mozzarella. And the dough is charred, chewy, and heavenly.

It’s the kind of pizza I’d expect to find at Kesté. Except I got to give points to Motorino for this one. Price: $16 ($14 at Brooklyn location)

NUMBER 95. MISO RAMEN at TOTTO RAMEN

Ninth Avenue International Foods sells all sorts of groceries but when it comes to prepared food (all stored in a little refrigerator by the register), it’s mainly Greek or Mediterranean here. Hummus, tzatziki, spinach pie, and Greek yogurt.

And it’s that Greek yogurt that TONY wrote about and the stuff I came for. We ordered almost a pound (it was only $6 a pound) to go and I decided to enjoy it at breakfast with some fresh berries.

I don’t know what I’m going to do with a pound of this stuff. It’s incredibly rich and thick. The yogurt has a very subtle sweetness and a strong tangy tartness.  When mixed with berries, it was a bit reminiscent of sour cream and the sweetness of the berries brought the white stuff to life.

I think some granola would also be nice for texture and I may try that later in the week. This sheep’s milk, live-cultured yogurt will last me a little while. It’s so rich and thick that I can only eat a little at a time. Maybe if I invited over all my European friends to help out. And my Middle Eastern friends. And my Asian friends. You get the point.

Would Ninth Avenue International Foods’ Greek Yogurt make my Top 100 of the year? It’s a bit too thick for my tastes but I can see how this can be a great jumping off point for a hearty breakfast or a rich topping. Nonetheless, it only gets a 6 out of 10 in my book.