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Artisanal Fromagerie Bistro

Artisanal Fromagerie Bistro 1 Bars Brasseries Brunch Cheese French Wine Bars Murray Hill Nomad

The feel of a French brasserie—with interesting twists—is immediately apparent in both the menu and the décor. I have eaten at Artisanal on several occasions, and as soon as we are seated, I always request at least one, if not two orders of gougeres for the table. These are small cheese wonders that simply melt in my mouth every time. After that, everyone is left on their own to select whatever they would like. Cheese certainly takes center stage at Artisanal, beginning in the back of the room where their shop is set up, accompanied by the in-house cheese “Sommelier” or “Fromager,” to guide customers. And in the corner—formerly a bank vault—is the cheese cave. With special seating for four, the dining experience is enhanced by the aroma of fine cheeses. Also, take note of the specific shelving that organizes the cheeses in this temperature-controlled environment. Of course, there is onion soup, steak frites, duck, oysters and other French classics on the menu, but the two delectable side dishes that I continuously rave about are the spinach gratin and the mac & cheese. It is essential to leave room for dessert, as the deliciousness continues – the chocolate fondue and the profiteroles are luscious. Overall, the food is divine, but so is the sense of being transported to Paris for a few hours, with the knowledge that once I step back onto the pavement, I am, once again, on the wondrous side streets of Manhattan.

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Kang Ho Dong Baekjeong 1 Korean undefined

Kang Ho Dong Baekjeong

“We were just voted the best Asian barbecue restaurant in New York, ” said Philip, the general manager of Kang Ho Dong Baekjeong. “We’re getting a lot of buzz these days, because Korean food is very trendy right now. ” And Baekjeong, founded by Korean wrestler and TV personality Kang Ho-dong, is the trendiest of all. It is a favorite hangout of actors and celebrities, and has received high praise from celebrity chefs Anthony Bourdain and David Chang. At Baekjeong (the Korean word for “butcher”), meat is king. But while Korean barbecue traditionally makes use of the second-best cuts of meat, marinating them for flavor, Philip emphasized that Baekjeong uses only the highest-quality meat. “We don’t even marinate it, ” he added. Between the quality of the meat and the reputation of executive chef Deuki Hong, a twenty-five year old prodigy who recently won the 2015 Young Guns Chef award, Baekjeong has become one of the hottest new restaurants in New York. The wait to be seated, Philip told me, is sometimes as long as an hour and a half. By all accounts, it is worth the wait. As customers munch on small starter dishes known as banchan, waiters prepare the meat - mainly beef and pork - on large metal grills set into each table. Another highlight at Baekjeong is dosirak, a traditional Korean children’s lunchbox filled with rice, kimchi, and a fried egg. In the seventies, Philip explained, Korean kids always shook up their metal lunch boxes before eating them, and at Baekjeong - which aims for a “1970s industrial Korea feel” - customers are encouraged to do the same. But Philip emphasized that guests who do not know much about Korean food should not be worried. The waiters, who all speak English and Korean, “make sure to cater to customers who don’t know what’s going on. ” For the most part, though, the Chinese tourists and Americans who make up most of Baekjeong’s clientele (“Koreans don’t like to wait in line, ”) do know what is going on. “No one just walks in off the street, ” Philip told me. “The kind of people who come here are in the know. ”

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