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la goulue ,

-- even in paris there are plenty of bistros that serve competent classics that fall short of memorable. la goulue has endured because it continues to fill a niche: competent food in a gracious and authentic french setting. the bistro fare goes beyond steak and moules frites but it doesn't tantalize. you can't beat the place for charm: outdoor wicker chairs, brown leather banquettes, and brass railings provide a respite for weary madison avenue shoppers, or those who enjoy watching the hustle-bustle tourist-shoppers barrel up the street while they sit back and suck down a glass of red wine or an ice cold vodka martini

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shun lee ,

-- this lincoln center standby has cultivated a loyal following that comes as much for the cool retro environs—complete with distinctive wraparound wall dragon and glossy black booths—as for its renowned regional specialties. sichuan alligator and buffalo mandarin-style are among owner michael tong's newer gambits, as is the sweet, meaty hunan-style ostrich in a wonderfully torrid toss of leek ribbons, red and green peppers, and fresh water chestnuts.

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jojo ,

-- genteel, almost rigorously refined, jojo hardly looks like the site of a revolution. yet in this glorified tearoom, chef jean-georges vongerichten stunned gourmands with his herbal essences, vegetable sauces, and gossamer desserts. regardless of how many other ventures vongerichten launches, jojo still maintains his stance and his quality. the two floors have shed their east side generic prissiness and blossomed as a kiss-in-the-shadows bordello duplex, which makes sticking your finger into the sauce oozing from the original-and still the best-valrhona cake lasciviously right. now let someone lick it off. the chef would like that.

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waverly restaurant ,

-- say the phrase “classic diner” and for most people, you’ll conjure up visions of chrome and formica. yet the waverly restaurant actually hearkens back to an earlier model, a kind of working-class steakhouse with dark-wood paneling, snug, vinyl-padded booths, and a very small counter of backless stools. ın keeping with the more familiar diner tradition, there’s still the neon sign; a glowing rack of half-eaten cakes and pies; and an overly long menu of burgers, breakfasts, parmigianas, greek specialties, and entrées destined to fail: lobster tails with crabmeat stuffing, anyone? mercifully, the dishware hasn’t updated from ceramic to plastic and, amusingly, when your omelette arrives, it’s still in its frying pan. ın the end, you just might reinterpret those black-and-white actors’ eight-by-tens lining the perimeter as a forgotten pantheon: patron saints of cheap food, fast service, and fading traditions, like the bottomless cup of coffee.

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prime burger ,

-- the menu is old and predictably dependable: ıt’s all burgers, classic sandwiches, and a few fried dishes, like chicken-in-a-basket. most of thefare is ordinary, but the honest, handcrafted burgers have been keeping people coming back, literally, for generations. the modestly sized quarter-pounders are made from freshly ground lean chuck; they’re moist and tasty but do not require a three-napkin cleanup job. the fries are hot and crisp, but the french-fried onions (not rings) are superior. ıt’s the cracker-meal dusting prior to frying that makes them unusually crunchy. for desserts you can choose among exceptionally flaky pies made daily in house by ed adams, a 60-year baking veteran. the apple and cherry versions are expertly balanced between sweet and sour; they’re best à la mode. situated across the street from st. patrick’s cathedral, the primeburger gets especially crowded during the holidays. after all, it’s a pilgrimage site.

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dining ,
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dining ,
the only city in the world that offers such a variety of food, new yorks is home to many of the greatest cafes and restaurants of the world, and even if a salad stop during your shopping trip is what you need, or a night out accompanied with good food and wine, you'll be sure to find it.
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