30. LEMON BAR from THE TREATS TRUCK

I miss The Treats Truck so much. Ever since Kim Ima stopped parking in Midtown due to the ban on food trucks, my treats intake has shrunk dramatically. And while my doctor might be happy with that, my tastebuds certainly are not.

One of the treats I miss most is the Lemon Bar. I’m not even a fan of lemon desserts, but this one which premiered last winter as a way to reminisce about the bright days of summer could turn even the biggest lemon snubber into a fan. The shortbread crust gives the gooey dessert an extra buttery crunch, while the sweet and tart filling is fresh and succulent. And Kim always asks you which piece you want, giving you the option of getting the crunchy end piece. She still parks at a few locations in Manhattan, so she’s just a subway ride away from wherever you are. And even though they wouldn’t be the same, maybe I’ll have to buy her new cookbook and attempt to make them myself. Just don’t tell my doctor. Price: $2.50

29. COCONUT CHAI at BONOBO’S

This was a true New York discovery. I was just thirsty one afternoon and wandered into what looked like a generic deli across from Madison Square Park. In fact, it’s Bonobo’s, a casual vegetarian restaurant. And on display, I stumbled upon a very intriguing drink, which turned out to be one of the most delicious things I had tasted in my life!

With creamy, sweet coconut flavors on the front and spicy, sweet chai masala spices on the finish, this drink may as well have been dessert and a nutritious one at that. It’s made with fresh young coconut and the only extra sweetener is the healthier agave nectar. My only complaint is how small the bottle is and how addicting the stuff inside is. There’s not even close to enough to give me a satisfying fill of my new favorite discovery. I guess that just means I’ll have to buy another bottle.

28. GO FIG YOURSELF PIZZA at PAULIE GEE’S

Good ol’ Paulie Gee! I’ve written about his amazing contributions to the pizza world and have been a fan of his since the first day I tasted his wood-fired creations. Last year, the Cherry Jones made my list. And this year, a seasonal pie with similar ingredients made my list. That’s right, this is another fruit pizza!

Usually the thought of fruit on pizza (pineapple?) earns gasps in the serious pizza world. But Paulie is a master of flavor combinations and discovering fresh ingredients. The Go Fig Yourself (the name alone should make a Top 100 list) uses fresh black mission figs (hence the seasonality of the pie). The rich bite of gorgonzola and salty earthiness of prosciutto di parma keep the sweetness of the figs and fior fi latte in check. All good chefs know every dish should have some sort of acidity. Paulie takes care of that with a sprinkling of orange blossom honey. Brilliant! Price: $17

27. STRAWBERRY CINNAMON RIBS at TRAIF

I’ve always been a bad Jew. I used go out every year for my birthday to get a big slab of BBQ pork ribs. They really were my favorite. And I would tend to agree with most of Brooklyn that pig is the tastiest of all the meats.

Traif is a perfect place for me in many ways. The name itself hints at things only a bad Jew (or a non-Jew) would eat and the food here is stupendous (and affordable). The second dish to make my list this year (there were two on last year’s list as well) are the glazed baby back ribs. This is a throwback to my youth, but I never experienced any as uniquely flavorful and tender as these. The glaze is quite complex with a good level of sweetness from the strawberries and a mild spiciness from the cinnamon. Maybe this could convince more Jews to finally come over to the dark side. Price: $9

26. GRAPEFRUIT GIVRE at BOULUD SUD

The Grapefruit Givre was perhaps the strangest dessert I’ve ever tasted. And yes, I’ve had beet ice cream and celery sorbet, but this takes the cake. Not because of the strange flavor combinations, but because there are so many things going on in this visually striking, slightly avant garde, playful dish. 

I probably wouldn’t have tasted this if it wasn’t listed on Time Out’s list for 2011, so I’m eternally grateful. Pastry chef Ghaya Oliveira, who hails from Tunisia, uses a hollowed out frozen grapefruit as the bowl. Inside are layers upon layers of delicious treasures, including a tart grapefruit sorbet, creamy sesame foam, and chewy pieces of floral rose candy. The interactive dish is sealed up with a brittle sugary caramel tuille and beautiful cotton candy-like halvah shreds. The fruit is garnished with sesame seeds. And like an enthralling piece of art, at first I didn’t know what to make of it, but eventually I let the experience overtake me and I reveled in its glory. Price: $13

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

NUMBER 85: EGG-IN-A-NEST at TRAIF

I’ve been cooking “eggs in a hole” for many many years. It’s rather simple: butter a piece of bread, cut a hole, and while frying the bread, break an egg in the hole. Flip, and after a few minutes, there you have it. Simple.

Traif takes that simple idea, but turns it up a notch… or three. Chef Jason Marcus takes two pieces of rich brioche toast, stuffs it with brie, béchamel, truffle cream, and meaty portobello mushrooms. All of that is topped with a perfect fried egg that once broken adds another layer of richness. And while all that decadence sounds like it could be too much, it’s incredibly balanced and you’re left craving more. Thankfully it’s served with the actual bread hole on the side (stuffed with more earthy, cheesy goodness). Price: $11

NUMBER 84: MARIA SIN SANGRE at CLOVER CLUB

While I love the flavor of Bloody Marys, I usually think it’s like drinking a thick spicy tomato sauce. I’d be happy to pour it on some pasta, but I can’t usually swallow an entire glass of it. Mixologist Julie Reiner of Clover Club serves four versions of Bloody Marys at brunch. And I’m so relieved I took the plunge and tried one.

The one I chose, the Maria Sin Sangre, translates to Mary without the Blood. And that’s partly why I liked it so much. It’s a subtle mixture of muddled cherry tomatoes, basil, silver tequila, sherry, and lemon juice. The drink exhibited the perfect balance of sweetness, herbaceousness, and spice. This is a brunch cocktail that Bloody Mary lovers and haters can agree on. And you’d have to be crazy to confuse this light, complex cocktail with something that goes on pizza. It’s meant to be sipped and savored. Price: $10

NUMBER 83: CHICKPEA FRIES at PEACEFOOD CAFE

Ok, so technically this was not something I ate at breakfast – although I believe this vegan restaurant on the Upper West Side serves these in the morning. They’re a healthier, more interesting version of french fries. And they reminded me of a wonderfully savory take on french toast.

Imagine the logs of fried chickpeas are the toast (they’re gluten-free) and the tangy, earthy tahini dipping sauce is the maple syrup. They’re seasoned with aromatic Indian spices (cumin, cardamom, chili powder, and cinnamon) that give it a complimentary sweet and spicy flavor. They’re somehow crispy without any excess grease and they give way to a warm, soft center. Combine the concept of falafel, french fries, and french toast and you have a delicious creation any time of the day. Now if only they’d serve it with a side of bacon! Price: $7

NUMBER 82: CACIO E PEPE at MAIALINO

The brunch at Danny Meyer’s Maialino was the most memorable breakfast I’ve had in a long time. Time Out brought us here to try their take on lox and cream cheese (they use swordfish and robiolina cheese), but every dish we tasted was stellar. I could have included any of them on this list.

But the stand-out was the Cacio e Pepe, which translates to cheese and pepper. This combination is traditionally served on pasta (and Maialino does a version of that at dinner), but it made for one of the most memorable egg dishes I’ve ever had. The porridge-like dish was quite simple, but Chef Nick Anderer’s refined hand and technique was evident in the revelation of textures and flavors. The soft scrambled eggs were creamy and tender, with the rich pecorino cheese and generous fresh cracked black pepper playing up the earthy, spice qualities. I haven’t stopped dreaming about this since.

NUMBER 81: EGG BAGEL at ABSOLUTE BAGELS

I devoured a lot of bagels this year, but only one was life changing. And it wasn’t at one of the old school Jewish bagelries across the city, but rather at a Thai-owned neighborhood spot near Columbia University.

Sam Thongkrieng, who has worked at classic spots like Ess-a-Bagel, has trained his staff at Absolute Bagels very well. He wasn’t there the day I tried one of their famous egg bagels with a sweet shmear of strawberry cream cheese. The hot out-of-the-oven bagel was life changing. The yellow-hued dough pulls apart so easily and melts in your mouth as you chew. The rich bread has a sweet and savory flavor that is the perfect foil to the cream cheese. And the fact that they bake their bagels throughout the day means you can have this transcendent experience whenever you want. You just got to get yourself up to 107th Street. Trust me, it’s worth the trip. Price: $1 (without cream cheese)

During his bagel search, Brian encounters two mysterious girls who teach him about friendship and the fact that dreams don’t always come true.

Traditionally, bagel shops (and appetizing shops) are run by Jewish families – oftentimes older men who may be trying to uphold the traditions of the Bagel Bakers Local 338 union. But of course, that union no longer exists and bagels have become such a universal, international food that Jews are not the only ones making and eating bagels nowadays. In fact, quite a few of the most popular bagel shops in the city are owned by Asians.

That’s right. Absolute Bagels sounds like it should be a great place to get a nosh and in fact it is, but nobody that works here speaks Yiddish (I’m guessing) or refers to a bagel as a nosh. Yet Absolute is consistently heralded as some of (if not the) best bagels in the entire city. The owner’s name is Sam Thongkrieng and he is from Thailand. I’m not sure what the bagel industry is like over there, but Sam learned his trade at a number of popular bagel shops in New York, most notably at Ess-a-Bagel before opening Absolute in the early 90′s. And it’s been an unassuming success ever since.

I came here many years ago to seek out what I had read was the best bagel in New York. And I had to concur. I don’t remember my experience too specifically back then, but if it was at all convenient to my usual path, I’d have had many more experiences to talk about. But as it is, Absolute is all the way up near Columbia University, which is probably the most difficult area for me to get to by train coming from Queens. Yet for bagels, I’ll make an exception.

As I  entered the small no-frills shop once again, I watched a few workers rolling out the bagels. It was amazing how similar the precision and speed was to all the dumplings I saw being stuffed during my dumpling quest. Here, it was a different type of dough and a different shape, but the focus was the same. The smiley man running the register told me almost all the bagels were hot. I couldn’t imagine that was exactly true since it was close to 3pm. Not sure if there was a slight language barrier or if he meant they were all fresh. Taking his word, I chose my usual: plain and everything.

The Everything bagel was on the smaller side (which I appreciate), but it made up for flavor intensity for what it lacked in girth. This was the first fully realized everything bagel I’ve had on the journey so far. It was completely covered in, well, everything. Yet it didn’t overwhelm the wonderful soft textures of the bread. Everything bagels are a tough one to get right – most places are either too skimpy with the toppings or overwhelm you with salt and garlic. This was the perfect balance.

It wasn’t exactly hot as the man had promised, but it was surely fresh. It had a nice crisp give when I bit into it and the dough inside was yeasty, soft, and wonderfully chewy. The dough was slightly sweet, but all those flavors rounded it out. Garlic, salt, onion, sesame, poppy. This was a very special bagel.

Their famous egg bagel, on the other hand, must have truly just come out of the oven. It was life changing. The yellow-hued bread was richer than most, but had a soft doughy texture that made me want to put my head down on it and sleep – after I ate it, of course (if that were possible). The flavor was sweet yet savory. And I paired it with some of their strawberry cream cheese which was the perfect match both in color balance and in sweetness. It was far from cloying, yet I wouldn’t have complained if this were on the menu for dessert.

In addition to the strawberry option, they offer lots of different cream cheese flavors, including the very unkosher Bacon and Cheddar. But the plain was fluffy and smooth enough for me. A perfect complement to the brilliant bagel.

The Plain bagel was much larger and plumper. It looked swollen next to the previous specimen. It was slightly dry (granted I didn’t add cream cheese to this one in the interest of my love handles), but still maintained that crunchy exterior and dense chewy inside. Without the everything seasonings in the way, I could taste some sweet malt and something a little sour or citrusy at the finish. A bit of a letdown from the home run to start with, but still a very worthy bagel.

Again, I feel like I need to find a reason to come this far uptown more often. The bagels, especially the Everything one, are truly spectacular. There’s no kosher certification on the door or closed signs during Rosh Hashanna, but there is a well-trained bagel making staff that are serving noshes as good as anything the Jews put out around town.

Does Absolute Bagels have the best bagels in NY? The plain bagel was a little large and sweet, but the everything bagel earns this place a 9 out of 10 and puts it in the running for the best in town.

The cream cheese from bagel shop to bagel shop is practically identical with a few slight variations – which can really affect a bagel experience. For instance, the toppings that are mixed-in are usually unique from store to store and can really make for some interesting options (jalapeño cream cheese, anyone?). The temperature and storing procedures of the fluffy stuff is also very important. And of course, the amount of cream cheese an employee schmears on your holey bagel can make a big difference.

My biggest problem with Tal Bagels was just that. The cream cheese that was put on my Everything bagel was a tower of topping and really ended up being too much. However, unless Tal has some strict training policies, I imagine I just got a heavy handed schmearer. And since it was easy enough to wipe some of that excess goop off my bagel, I can’t really fault the shop too much. Yet it definitely changed my experience.

Tal Bagels has more than one location around the city and it was tough for me to choose which one to try. Normally, I want to go to the original location and really get a sense of the “history”. Yet I really couldn’t glean which Tal was the original. There are three locations – the Upper East Side one seems to be the most popular (based on web visibility), the Upper West Side location is the only one with its own website, but the Midtown East location was the one I was closest to. So in the interest of being in the neighborhood, Midtown East it was.

When I arrived I noticed the facade was definitely from a different decade, but I could see that the interior had recently been renovated and expanded. Around the corner from the ordering station (which offers deli sandwiches and salads in addition to the bagels), was a modern, sleek sitting area. I could tell based on laptops and newspapers that some people had been relaxing at the tables for a little while.

I brought my Plain bagel and Everything bagel to one of the tables. The only hot options were Whole Wheat and Everything and since the latter is one of my favorites and really gives you the widest possibility of flavors, it was clear which to order.

The hot bagel wasn’t really hot, but rather lukewarm. The texture however was perfectly soft and chewy. It had a nice dusting of seasonings, but none of the flavors were overwhelming. The fluffy cream cheese could have taken a clue from the restraint given to the everything toppings. Seriously, I think there was more cream cheese than bagel here.

Which says a lot because these bagels were quite large. The plain bagel was a true gutbomb. It had a toasty crunch without being warm. My first bite gave way to a slight sweetness and malty flavor that reminded me of a dense biscuit. This one veered on the edge of being too well done.

Maybe I should try the other two locations of Tal Bagel to see if there are many variations even within the company. Based on this one experience in their fancy new interior, I liked their bagels. My only problem was that (aside from the garlic, salt, seeds, etc. on the everything bagel) things were a little too big. And if having too much food is your worst problem, then I think you’re doing pretty good.

Does Tal Bagels’ have the best bagels in NY? The textures are good, although often a little too crunchy, so they get a 7 out of 10 even though the cream cheese portion is a bit too large for my tastes.

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.

Perhaps my biggest weakness when it comes to fattening food is french fries. I can resist doughnuts, burgers, and bacon even (if necessary), but somehow french fries very sneakily find themselves in my hands on the way to my mouth. When they’re in my view, they don’t stand a chance. And usually I don’t even realize I’m eating them. I can only assume that it’s the salty grease along with that crunchy crisp texture that turns me into a mindless peckish zombie.

So wouldn’t it be great if I found an alternative to fries that would have a more positive affect on my manly physique? Four of Time Out’s list items are french fries and the one that seemed the least appealing to me were the ones that had the most detox potential: the chickpea fries.

I’ve been burned too many times in the past with bland dishes and fake meat that tastes like rubber so I purposefully avoided dishes with the words soy, tofu, and seitan at Peacefood Cafe on the Upper West Side. Instead we ordered a tempting chestnut and apple soup, the Japanese pumpkin sandwich, and those chickpea fries.

Service was friendly, but rather spotty and unattentive (I ordered a green juice that never made it to our table). But the food for the most part was fresh and nicely composed. The soup was the big disappointment as it tasted more like a heavy lentil pureé than chestnuts. It did have a touch of sweetness from apples, but the thick texture put me off.

The sandwich, on the other hand, was pretty great. The spelt bread was a little dry and flat so it looked like something I’d have had in my brown bag for lunch in middle school. If my mom could have come up with these combinations: earthy mashed pumpkin, sweet caramelized onions, ground walnuts, cashew cheese, and some olive oil and pepper for extra seasoning. In lieu of chips, a crunchy tangy jicama salad did the trick.

But the true winner of the night was, as TONY recommended, the chickpea fries. They were cut into large logs (these must be the vegan version of steak fries) and resembled thick french toast sticks so I was expecting them to be rather sweet. Instead, they were seasoned with some Indian spices (cumin, cardamom, chili powder, and cinnamon) and had a nice balance of sweetness and heat. Time Out mentioned that they’re cooked in a broth, but it seems to me they had to be fried in something in order to get that perfect greaseless crispy exterior that melted away to a warm soft center. With a tahini-like white sauce for dipping, these were as addictive as any french fry I’ve tasted.

Now if every restaurant could begin to substitute these for the usual greasy potato fries I’m used to, I may not feel so badly about myself.

Would Peacefood Cafe’s Chickpea Fries make my Top 100 of the year? Surprisingly, with an 8 out of 10, they just might. They were just as addictive as potato-based french fries with even more complexity and health benefits.

I couldn’t help thinking about this when the girls at Screme Gelato Bar, upon seeing my camera and discovering I’m writing about the best ice cream in the city, offered me free samples of every single flavor in the shop. Now, it’s a bit different here because I was going to be buying something and from what I understand, these Screme girls are always enthusiastic and generous with the samples.

And while I sensed I was being buttered up to write a good review, I do genuinely feel these young employees love their job and fully believe in their product. Where the owners of Screme got such dedicated and loyal employees, I have no idea. When I visited Best Buy down the street, I received the complete opposite experience.

The good news is, I don’t have to agonize over whether I should give them a good review just because I got free samples. The gelato is actually really good. Even after spending close to five bucks for the small portion, I still can recommend their ice cream! It’s worth the expensive price tag.

The samples came at me fast and furiously. I started with Chocolate Brownie Whiskey, which was the most unique flavor they offered. It was silky and smooth, but I didn’t get a strong liquor flavor. I moved on to Butter Cookie (rich buttery goodness – I could taste the dough), Caramel Brownie (a bit sweet for me), the Blood Orange Sorbet (tart and refreshing), and on and on from there.

I finally settled on the Nutella Chip (which the girl was amazed was the only one I didn’t sample). This is a classic gelato flavor and Screme got it just right. It wasn’t too sweet, but it was creamy and thick and rich. There was a lot going on, but there wasn’t too much milkfat that it would coat my mouth. This is an important quality of gelato.

I also like the chocolate slivers that were mixed throughout. They were very thin bits that reminded me of a hard chocolate dip. The only thing this dish could have used was something crunchy and it would have been absolutely perfect.

The girls told me that all of Screme’s gelato is made daily at their other store (inside Madame Tussaud’s in Times Square) so the flavors change all the time. And while I’m excited by a more convenient location and the chance to view their churning process, it’s in Times Square, so I don’t know if I’ll ever actually brave the tourists to check it out.

The Upper West Side location has its own issues: it’s tiny (literally just a storefront) and the prices are steep ($5 for just a single!). But the ice cream is great, the staff is genuinely sweet, and you might just get a handful of free samples. Even if you’re not writing a blog on the best ice cream in the city.

Is Screme’s ice cream the best in NY? 8 out of 10 because the energetic service, interesting flavors, and perfectly textured gelato make me want to scream – but out of ecstasy not pain.

I bring all this up because I’m not surprised that the Foie Gras Terrine from Recipe (another list item) is served in a glass jar. In fact, this really cute and really small modern restaurant on the Upper West Side features a section of their menu labeled Cocottes & Jars. Talk about either embracing the trend or just ignoring New York Magazine’s complaints.

So the foie gras terrine (made, of course, with silky Sullivan County duck liver) was on the bottom of the jar and then there was a layer of cooked black mission figs and then an apricot jam to top it off. It’s served with the classic garnishes of cornichons and toast points. And a wooden stick to put it all together. It looks almost like a culinary art project.

Now I should say I’m not a fan of foie gras (I know I’ve just lost so much credibility) although I do prefer it in a terrine form to spread on toast because it comes across as really rich and earthy butter. And who doesn’t like that?

The flavors were everything you’d expect – buttery, sweet, and full. And I loved the little crunch from the fig seeds. It added some fun and different textures to the dish. But because of my own issues with foie gras (or the overly richness of it all), I could only eat so much of this.

We also ordered some other farm-friendly dishes: Beet Salad, Poached Duck Egg, and Scallops and Gnocchi. They were all prepared well and affordable enough to not quibble at the flaws.

I like Recipe. The restaurant has a light quaintness that instilled a familiar feeling in me. I had memories of being in a small upstate rural town and finding a rustic friendly restaurant that put me back in touch with urban life. It’s weird how this all happened on the Upper West Side. If we actually were in Ulster (or Sullivan) County, they might not be judged so harshly for putting food in jars.

Would Recipe’s Foie Gras Terrine make my Top 100 of the year? The foie gras presentation has to be pretty spectacular to make me love the stuff and while this was playful and well-composed, it only gets a 7 out of 10 from me.