Restaurant recommendations, new openings, and highlights from the NY Chowhound community.
Southern fried chicken, a crowd-pleasing supporting act at the Blue Ribbon restaurants, finally earns top billing at two-week-old Blue Ribbon Fried Chicken. The marquee bird's faultlessly crisp and spiced with a distinctive rub. Skinny, salty fries are a standout side.
"It's the best west African restaurant around," promises one Chowhound who's sold on Mataheko in Jamaica, Queens. Try the staple Ghanaian mashes of plantain or cassava with spicy, meaty peanut or pepper soups, or appetizers like grilled goat kebabs.
Corned duck hash with poached eggs is a rich, satisfying brunch option at JoeDoe—made richer still if ordered with duck eggs instead of chicken. The accompanying vinegary slaw offers a welcome counterpoint to the dish's luxuriance.
Two chowish spots in the Polish enclave of Greenpoint, Brooklyn, have 'hounds buzzing. At Karczma, try drink-friendly dishes like pierogi (pictured) or ham hocks in beer. And at Northside Bakery, look for a standout version of bigos, the hearty stew of meat and sauerkraut.
Au Jus roasts top-shelf meats and takes its sweet time doing it. Niman Ranch heritage pork, cooked for five hours to melting tenderness, makes an exemplary porchetta sandwich that's lamentably rare in this corner of the Upper East Side.
Hirohisa is a two-month-old Japanese small-plates place from Hirohisa Hayashi, who worked similar turf at Hibino, a Chowhound hangout in Brooklyn. At his new restaurant, try seasonal dishes from Japan's northern coast like tender grilled sardines (pictured), à la carte or in omakase dinners.
The city's newest New Nordic cooking is happening at Luksus, which opened last month in Greenpoint beer bar Torst. Inventive $75 tasting dinners comprise a trio of "snacks" plus four courses, including highlights like lamb breast with tongue and sunchoke purée (pictured).
Refined, seasonal cooking with a New Zealand accent is winning fans at The Musket Room. Among other things, Chowhounds recommend cold smoked scallops (pictured). The Kiwi influences—a nod to Chef Matt Lambert's homeland—include venison with woodsy gin botanicals.
Deniz rocks zucchini pancakes, feta-spinach phyllo rolls, and other Turkish savory dishes, but for some, what really sets the place apart is killer house-made baklava (pictured). "Perfect textures, wonderfully fresh walnuts, the taste of butter to reawaken your idea of what butter can be," one Chowhound writes.
In a town deep in Turkish-style grilled meat, Turco's stands out. Its lamb gyro sandwich (pictured) features a heap of juicy spit-roasted meat, a self-descibed "huge gyro/shawarma/doner aficionado" reports on Chowhound. And Turco scores bonus points for fresh, fluffy house-baked pide bread.