Beyond the Garment District's uninviting service entrances lurk cheap eateries for the workers, but there's no reason Chowhounds can't eat there too. And some do, lunching happily on made-to-order steak tacos (pictured) at Nick's Place. Go early for the best selection from a daily-changing menu ranging from Mexico to the Mediterranean.
Chowhounds discovered Bangladeshi deliciousness in the Bronx early on, but one growing Bangla enclave escaped their notice—until now. Sodesh in Norwood aces South Asian standards like shrimp biryani, and the engaging staff will also steer you toward fish curries and other fresh, homey Bangladeshi specialties.
Park Slope, land of middling sushi restaurants, may suddenly have Brooklyn's best in three-week-old Katsuei. Don't ask for shoyu; instead trust the chef to season impeccably fresh seafood—standouts include uni, madai, and seared maguro—with spot-on dressings of wasabi, soy, seaweed, and more.
The hotly anticipated M. Wells Steakhouse—envisioned by Chef Hugue Dufour as a "meat temple"—opened last week, and one Chowhound suggests it's already the best restaurant in Queens. Early winners from a menu that showcases European-style butcher cuts include a bone-in burger of luscious brisket and round.
So you don't have the stomach for tripe? Salumeria Rosi's Tuscan-style trippa converts even sworn haters. It's part of a United Nations of Chowhound-worthy tripe dishes: Grand Sichuan's fiery starter with tongue, Toro's Spanish callos with beans and blood sausage, Jeepney's Filipino spin with banana ketchup, and many more.
From the Asian smorgasbord of Flushing's New World Mall food court, a peppery, bone-warming Zhengzhou-style lamb soup (pictured) transports one Chowhound back to a long-ago breakfast in China's Henan Province. Look for stall number 28, and if you're real hungry, add an order of crisp meat-filled buns.
The fresh Middle Eastern vegetarian plates at three-week-old Hummus Garden are just what Chowhounds in Windsor Terrace were waiting for. Try the Garden Plate (five salads of your choice—the Moroccan carrots rock) or the sabich, a pita well stuffed with eggplant, egg, tahini, and more.