Serious Eats - seriouseats.com

Whenever I dine there, I go one extra step and ask for the Peking Duck three ways where they make a sautee with the meat and bean sprouts and scallions as well as a giant bowl of soup with tofu and napa cabbage. Both are quite delicious actually. This will add 15 dollars more but will also stretch one duck enough to feed 3-4 people :)

Macarons - all the beautiful vibrant colors that they come in!

Crispo would be a fun, affordable (half portion pastas) Italian place for someone who is picky.

For lunch near midtown, Vintner's on 9th ave between 47 and 46 has great sandwiches and cheese and beer selection.

Locanda Verde in Tribeca is great nice open sit down place or if you have plenty of time, you can venture down to the Meatball Shop in Lower East for some delicious, simple homemade stuff and finish with ice cream sandwiches.

Cafe Au Lait and a piece of Kouign Amann - hot out of the oven.

Any root beer will do but have to make it with Vanilla Bean Haagen Daz!

I make my poached eggs in a similar manner. No vinegar or salt. Just lay an egg (cracked into a separate shallow bowl) into steaming hot water (on low) and let it sit for 4 minutes or until the whites have firmed. This will give you perfect poached eggs every time. You just have to be patient and not disturb the eggs until the white has become opaque