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Illustrations by Lyndon Hayes
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Scott Conant, Chef and Owner, Scarpetta
Panelle Sandwich at Ferdinando’s Focacceria
151 Union St., Carroll Gardens; 718-855-1545
“It’s a sandwich that’s like a chickpea fritter with ricotta on top of it. And they have another sandwich with stewed spleen. They’re both so good, and each one is only $5.”
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David Chang, Chef and Owner, Momofuku
Soy Sauce Chow Mein at Congee Village
100 Allen St.; 212-941-1818
“I love this dish. I think it’s very similar to the street noodles you get in Hong Kong.”
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Paul Liebrandt, Chef and Co-owner, Corton (opening this fall)
Vietnamese Crêpe at Doyers Vietnamese
11 Doyers St.; 212-513-1527
“This is a hole-in-the-wall place on Doyers Street near Pell in Chinatown, and it’s really authentic. They cook the pork, shrimp, and mung bean all together in the crêpe, and it’s fabulous.”
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Neil Ferguson, Executive Chef, Allen & Delancey
Dumplings at Fried Dumpling
99 Allen St.; 212-941-9975
“It’s five pieces for a dollar. I mean, God knows what’s in there. There’s some pork and chives—they’re just very, very tasty. We’ll go and buy, like, $10 worth for the guys in the kitchen and get out of there with 50 dumplings.”
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Anne Burrell, Executive Chef, Centro Vinoteca
Bánh Mì at Nicky’s Vietnamese Sandwiches
150 E. 2nd St.; 212-388-1088
“There are only, like, three seats in that place, and you go in, and there’s someone making these delicious sandwiches at the counter. I could eat, like, ten of them at $5 apiece. I mean, I actually can’t, but I want to.”
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Craig Koketsu, Executive Chef, Quality Meats
Rice Doughnuts at Koryodang
31 W. 32nd St.; 212-967-9661
“The rice doughnuts are very similar to a regular glazed doughnut but are made with rice flour, so they’re lighter and chewier. I love them, and you can get three for $4.50.”
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April Bloomfield, Chef, the Spotted Pig
Shepherd’s Pie at Tuck Shop
68 E. 1st St.; 212-979-5200
“The best pie to get at this little East Village place is the shepherd’s pie with lamb. You have to get it with a pea floater and a nice cold bottle-fermented Coopers ale. It’s only available on Tuesdays.”
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Mike Anthony, Executive Chef, Gramercy Tavern
Mujaddara at Kalustyan’s
123 Lexington Ave.; 212-685-3451
“This is my favorite sandwich in the city, period. It’s a pretty simple concoction of braised lentils, crispy shallots, homemade pickles, and secret Indian spices. They won’t tell anybody what they actually put in it. They put it all in a pita, and it’s very hearty.”
