When you're dining meat-free, Indian restaurants are usually a good bet; even those not devoted to southern Indian cuisine have plenty of vegetarian options to offer. Om on the Upper East Side is a neighborhood standout for just that kind of eating.
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Upper East Side institution William Greenberg Desserts, which sells a wide variety of gluten-rich bread, pastry and baked goods, quietly launched a gluten-free line last year, and it has some solid offerings.
The Gluten-free Chocolate Cake ($6) from Vegan Divas is a rich layer cake that will satisfy your chocolate cravings. It will also leave you stunned that it's egg-, dairy-, and gluten-free.
When not cooking at the Musket Room in trendy Nolita, Matt Lambert hits up low-key restaurants in his home neighborhood on the Upper East Side. Here are his favorites.
Let's face it, sometimes you don't want the newest, fanciest, most tricked out pastry New York has to offer. Maybe, despite their collective awesomeness, you've tired of the one or another Cronut knockoff. If you're suffering from fancy pastry fatigue, head over to O Merveilleux on the Upper East Side for their superb Coffee Choux ($3.00).
To further prove my point that there is no single right way to cook a steak, the newly minted Ristorante Morini serves one up that is marinated in an herb, garlic, and oil mix under vacuum before being seared on the grill and finished in the oven. This comes from a group that already employs three different methods of preparing their steaks at their restaurants and an entirely distinct method at Costata, the steakhouse jewel in Morini's crown.
Like Canele? Check out New York first canele-centric bakery on the Upper East Side.
We imagine the neighborhood is pleased with this generous take on the classic beef sandwich. Just do yourself a favor and ask for extra jus.
This strikingly beautiful glossy green cake combines apple mousse, fresh apples, and almond candy for a refreshing take on apple desserts.
When Glaser's first opened for business, Theodore Roosevelt Jr. was president and there were no subways in New York. 111 years later, it's still going strong, especially its black and white cookies.
New York's baguette bakers like to play with their bread: Prosciutto, Parmesan and picholine baguettes! Kosher baguettes! Buckwheat baguettes! Big, soft, and crappy baguettes! So last summer, Keith Cohen of Orwasher's had a radical concept. What about making the best possible real French baguettes?
Tired of stale, dry or brittle black and white cookies? Try these superb seasonal pumpkin and sweet potato black and whites from William Greenberg Desserts.
For a special meat-free night out, Rouge Tomate is a definite winner: the dishes here are simultaneously delicate and bold, with a laser focus on making really delicious food that happens to be vegetarian.
Bakers work notoriously long and irregular hours, with their days frequently beginning or ending in the wee hours of the morning. The question is, how to keep healthy? For Eric Kayser, globe-trotting founder of the Maison Kayser empire, and Yann Ledoux, overseer of his New York ovens, the answer is running.
This merveilleux pastry is far lighter than even the smallest, skinniest cupcake. It's composed of two whisper-light, hard meringue layers whipped cream and dark chocolate shavings
As New Yorkers, we've all been there: after an art-filled morning at the Met, the soul is nourished, but the stomach is famished. But where to eat a light and flavorful but still somewhat out of the ordinary lunch on the Upper East Side?
The Upper East Side's Moti Mahal Delux serves rich Indian food with imperial origins.
Agora offers some of the freshest, most lovingly prepared Turkish food I've eaten in New York in recent memory. If this is Upper East Side dining, then you can bet I'll be spending more time on the 6 train.
Il Salumaio is the newest Italian deli open in the Upper East Side. A small space managed by a more than friendly staff, the sandwich shop is a destination we would gladly visit again for a quick lunch fix. The sandwiches hew close to deli classics, but with some subtle twists.