Photo: Hannah Whitaker/New York Magazine
Today the magazine outs an undersung charmer, La Superior (a spartan taqueria that deserves its name thanks to its gorditas, quesadillas, and a carnitas sandwich that may be the city's first "Mexican French Dip"), as well as bringing some much-awaited details on a few projects we've been obsessing over. Finally, we get a look into the kitchen and wine cellar of Café Select — it’ll open for lunch this week with what might be the city’s first Alpine wine list, and a modern Swiss menu by Jo Herde. Likewise, we've puzzled over Five Leaves' lovely interior and its association with Heath Ledger, but Rob and Robin reveal that a Prune alum is at work in the kitchen. Hard details, also, on that Brooklyn whiskey bar, Char No. 4, and on the much-awaited Italian mozzarella bar, Obikà. And news of Double Crown’s “inner sanctum,” a wine and cocktail bar called Madame Geneva.
The Robs also find time to pick out their favorite BLTs, and match the list with a recipe from Tien Ho of Momofuku Ssäm. Should you want to add cheese to the latter, there’s also a rundown of domestic (and local) purveyors of mozzarella di bufala and burrata. Just don’t count on Jefferson Market to carry it — an Intel item reveals that the store is cash-strapped and can’t afford to restock items. But here’s some good news: The Four Seasons is starting breakfast service in January, and Gael Greene uncovers the “best paella” in memory at Socarrat Paella Bar.