Rich, spicy, delicious Nigerian chow surfaced this summer at Wazobia. Try fried bean cakes in tomato sauce, stewed goat with jollof rice, or a knockout specialty of perfectly fried tilapia (pictured), stuffed with sweet plantain and crowned with peppers and onion.
Having reimagined Sichuan cooking at Mission Chinese Food, Danny Bowien moves on to Mexican at week-old Mission Cantina. Look for his signature big flavors (but surprisingly subdued chile heat), unexpected combinations like scallops and beef heart in ceviche, and tacos on fantastic tortillas made from scratch.
Ivan Orkin, the Tokyo-tested ramen prodigy from Long Island, set up shop last week at Gotham West Market, a new high-end food hall. In a preview of Orkin's soon-to-open U.S. flagship on the Lower East Side, Ivan Ramen Slurp Shop serves satisfying bowls of nutty rye noodles in shio or shoyu broth, as well as creamy roasted-garlic mazemen and donburi rice bowls.
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.