Boulud Sud, the newest restaurant from esteemed French chef Daniel Boulud, may be getting a great deal of critical attention these days, but I've been finding the attached cafe-boulangerie-patisserie—Epicerie Boulud—just as fascinating. Daniel and crew are doing so much and on so many fronts that I can't fit all my thoughts in one post. So stay tuned for a full review later tonight. Right now? Let's talk about their pastries. More

Fly to Paris next time a macaron craving hits? I mean, that'd be ideal. But for New Yorkers, the macaron landscape just got a lot better. Famed Parisian macaron shop Ladurée finally, finally opened their Madison Avenue doors this morning—their first North American location. More

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With Epicerie Boulud, Daniel Boulud and his crew have raised the bar for sandwich-pastry shops in New York. It's a genre that was already improved by Thomas Keller's Bouchon Bakery, a mere long baguette's length away in the Time-Warner Building—but the sheer breadth, depth and astoundingly consistent quality of the offerings at Epicerie Boulud will make it the envy of Keller and every other world-class chef who attempts to scale the sandwich shop-bakery mountain. More

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In the great quadrumverate of Japanese noodles—that would be ramen, udon, soba, and somen—New York is sorely lacking in the latter two. At least, we were lacking in the latter two. Cocoron, a new-ish soba joint in the Lower East Side has brought it, and man, is it good. More

The Metropolitan Museum of Art is a can't-miss destination for many New York visitors. But a day at the Met requires serious fuel. Wandering between the grand halls, rooftop sculpture displays, and room upon room (upon photography exhibit, upon gallery), hours tend to disappear quickly. So before you venture into the belly of the beast, or once you get back out to the steps, here's where to eat. More

Granitas are a recent addition to the menu at Pulino's, right in time for triple digit weather. They're churning out two types of Stumptown coffee granitas ($5 each) with the use of an authentic granita machine. More

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We'll let the photos speak for themselves, but aside from the excellent array of foodstuffs, the New Amsterdam market was a pleasure to peruse: few long lines, plenty of space, and a sheltered space to keep out the sun. Not that we don't love all outdoor markets here at Serious Eats, but compared to some of the chaos out there, this is certainly a pleasant way to eat your way through through your Sunday afternoon. More

Filipino food may be ready to have its breakthrough moment in New York City. Philly Pinoy provides a new reason to head out to Red Hook, and now Sa Aming Nayon, newly opened in the East Village, is getting a lot of positive attention. Of course, Filipino food is best known for pork and seafood. In fact, almost every dish in the "Vegetables" section of Sa Aming Nayon's menu features pork and/or shrimp. Luckily for vegetarians, the staff is happy to accommodate us. More

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When deciding on this list, certainly history, setting, and pedigree had an impact, but in the end, it was all about the flavor. We didn't care whether the joint was 80 years old, or 8 months old, as long as they served a tasty pie. And here they are. Our favorite pizzas in the city. A mix of the old, a mix of the new, a representation of most of the boroughs, a bit of something delicious for everyone. More

The goods that come out of the Scratch Bread ovens are the baked equivalent of one of those Robert Rauschenberg paintings that combines found objects with carefully haphazard splashes of color. Bite into one of their sweet and greasy plantain bread cakes, and you could discover surprises like a whole dried chili pepper or a coffee bean. More

Torta di Olio d'Oliva ($8) is a memorable yet simple way to end any meal at Maialino. More

While there are plenty of savory options, like Salmon Wrapped Poached Eggs with green goddess dressing, their Nutella French toast was the sort of sweet, appealing dish that's irresistible on a lazy Saturday morning. More

OK. Forget for a minute that Forcella is doing some solidly legit traditional pizzas. That's all well and good and totally worth your while. But just know that the place is the only pizzeria I know of in NYC that's doing a deep-fried "montagnara" pizza. More

By definition, the Japanese izakaya is a place meant for drinking, home cooking, and—most importantly— late nights. Izakaya Ten, on a stretch of 10th Avenue known for its vibrant art gallery scene, does the legacy proud with cramped confines, intimate lighting, and menus as boundless as the amount of shochu and sake its patrons imbibe. Seafood takes center stage, to no surprise, and a number of Japanese cooking techniques are at play: yakitori (grilling), mushimono (steaming), and pitch-perfect deep frying among them. In a neighborhood saturated with ambiguous "Mediterranean" outfits, the restaurant is a welcome distraction, and has been five years running. More

A thin layer of almond sponge cake serves as the base for the semifreddo, a whisper-light elegant cylinder incorporating bits of torrone, the Italian confection of honey, sugar and nuts. More

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Who doesn't love the delicate, sweet crunch of a lightly caramelized surface? There's nothing like the satisfying tap of spoon on sugar before you make your way into a deep bowl of custard and pudding. A sprinkle of sugar, a light torch or a trip in the broiler; that simple touch makes all the difference. More

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Summer is here to stay, and while you may be tempted to huddle inside in the air conditioning, it's worth stepping out into the city for one of these frozen treats. Ice cream, gelato, soft-serve; it's hard to say which we like more. So we rounded up our favorite scoops, swirls, and (ice cream) sandwiches in New York City: some old friends, and some new favorites. More

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There are any number of spots with sophisticated food and drink programs, where skilled bartenders work alongside skilled chefs. And we can certainly name a few bars (Terroir, Ardesia) where the small plates are as carefully thought through as the wine list. But we couldn't have named you a place where not only are both cocktail bar and restaurant exemplary (even destination-worthy), but they also complement each other—where a clear degree of thought is put into their pairing, not just their separate programs. That's what we found at The Beagle. More

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Certain times call for restraint, but other times you just want all-out decadence. In the form of chocolate, of course. From the famous triple layered chocolate cake at The Chocolate Room to fudgy dark chocolate sweet and salty brownies by the guys at Baked, there's no shortage of places in the city to satisfy that craving. More

Ice Cream Sandwiches from the Coolhaus truck, a recent newcomer from Los Angeles, are $5 each and easily shared between two. Mix and match cookie and ice cream flavors among the many offerings which change daily. More

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Here's our CliffsNotes version of Momofuku Ssäm Bar's new duck lunch: Go. Bring a friend. Order the duck bun and the rotisserie duck over rice, with scallion pancakes, and share those two plates. If you're of hearty appetite, add a side of broccoli (if you're down with fishy-creamy dressing; we are) or potatoes (if you like your potatoes soaked in rotisserie drippings; we do). You will leave full of duck and very happy. There's more to say, of course; but really. Duck bun. Rotisserie duck. Remember those two things. More

Of all the questions visitors to New York have ever posed to me, "Where do I have dinner in the Theater District?" has to be the most common. The theater-dense stretch of Midtown, between 42nd and 54th Streets on the west side of Manhattan, puts you near the lights and sounds of Times Square and the dozens of chain restaurants that reside in it—but better restaurants are a little hard to find. Still, there are plenty of good eats even in this part of town; here's our guide. More

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Monday's New York edition of Taste of the Nation proved to be an epic meal. The highlights among the savory dishes included an insanely rich Spanish mackerel crudo from the Union Square Cafe, a cup of creamy stracciatella with sea urchin, caviar, and nasturtium granita from Roberta's, and a suckling pig croqueta from Bar Basque that came with a dropper of salsa verde and a slow cooked quail egg. More

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Even after all the savory dishes, the sweets at Taste of the Nation demanded our attention. Though spring rhubarb was a recurring theme, the stars were two non-rhubarb offerings: Telepan's incredibly delicate milk chocolate peanut buttermousse cake and Aquavit's blueberry soup with yogurt foam and egg made from goat cheese parfait with a sea buckthorn yolk. More

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Last night we checked out Beerparc, the new biergarten-inspired outdoor extension of Foodparc (that's dog-friendly so we leashed up Dumpling and brought him too!). There are four new food vendors set up including Harold Dieterle's stall called Soi 29, Zak Pelaccio's Fatty Snacks (yes, the Fatty Family grows), a sausage stand from Edi & the Wolf, and inside, a raw bar from Ed Brown. Naturally, there's beer, too. More