BEST DISHES in New York in 2023: Numbers 10-6

I’m counting down the 10 best dishes I tasted in 2023…

Eating out was definitely different this year for me. I let go of the need to visit all the latest “hot spots” (still have not been to Bad Roman or Tatiana) and found much more comfort and enjoyment in old standbys and casual neighborhood spots. The pricing at new middle-tier restaurants also reached peak with few entrees coming below the $40 mark.

Things are getting crazy up in here.

That being said, it was another good year of eating in New York with some fantastic bites and unexpected surprises that even the coolest of the Tik Tok’ers may have missed. My list leans towards Asian-inspired bites, which does not surprise me, but it really just turned out that way. These were the Ten Best dishes I tried in New York this year:

NUMBER 10: THE WHIPPED TWIST at URBAN DESSERT LAB

At Urban Dessert (previously known as Whipped), there are all sorts of awe-inspiring sauces and toppings, but I am a purist and just wanted a simple soft serve cup. And it was really really good.

The oat milk flavor was very subtle throughout with possibly a bit of a marshmallow note and a restrained sweetness. The texture was irresistible. Not quite as airy as I expected, but it had a meringue-like quality that allowed the ice cream to somewhat melt in my mouth. It was stupendous. Price: $5.75 ($8 for hand-crafted creations)

NUMBER 9: BURRATA SLICE at L’INDUSTRIE

L’Industrie has taken the place of DiFara for many in the city as the reigning best slice in NYC and their new location in the West Village might also take the award for longest line in the city.

Now that they have expanded to the West Village, this Italian-owned New York pizzeria is bigger (and possibly better) than ever.

The burrata slice I waited 15 minutes for was as perfect as anything I tried in their original Williamsburg location back in 2019. An excellent thin crust gas-powered New York slice is taken to the next level with two dollops of creamy burrata, fresh basil, parm shavings, and a refined drizzle of grassy olive oil. It’s a refined glorious example of a New York slice worth waiting for. Price: $5.50

NUMBER 8: BREAKFAST SANDWICH at WINNER

Although bacon is the classic pairing in NYC with eggs and cheese, the Brooklyn favorite Winner wins with the addition of homemade Chinese sausages. Spiked with Chinese wine and loaded with sweet umami flavors, the breakfast patty was enhanced by the the unexpected chili crisp sauce that also acted as a foil to the fluffy but crisp egg custard and decadent cheddar cheese. Price: $10/$15 (with sausage or bacon)

NUMBER 7: PORK & CHIVE DUMPLINGS at LIN & DAUGHTERS

I was not anticipating such a perfect plate of dumplings in the West Village. The translucent skins at Lin & Daughters preceded a juicy meaty filling of pork and chives. Hints of flour were revealed when biting into the slippery skins. You could tell right away that these were homemade recently with the utmost precision. The pork inside was wonderfully juicy with a touch of ginger. The special dumpling sauce required just a dab so you could appreciate the mastery of these perfect dumplings. Thin skins, juicy tasty fillings, and an overwhelming sense of the love the family puts into it all contribute to the joy of these dumplings. Price: $10.99

NUMBER 6: SEAFOOD JJAJANGMYUN at KJUN

One of the most interesting fusion concepts to come along in a while is a personal showcase of Top Chef competitor Jae Jung. She hails from Korea, but got her start in cooking in New Orleans, so we now, thankfully, have a Cajun-Korean restaurant called Kjun (pronounced Cajun).

The seafood jjajangmyun is mostly rooted in Korean flavors, but instead of pork, this is overloaded with fresh and fried seafood like you’d find all over NOLA, including meaty shrimp, luxurious lobster, plump squid rings, and cornmeal fried oysters. The thick, blackened noodles are made from a black bean sauce that gives them a rich, nutty earthy flavor. For this version, lots of flavors and textures were imposed and balanced thanks to the addition of bright pungent radishes and the very refined tufts of celery leaves that helped cut the richness. Amazingly, all of the bites of seafood managed to both keep their own flavor but also pick up the unique tastes of the sauce. Price: $30