WhereTraveler New York

EAST VILLAGE

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BRINDLE ROOM Contempora­ry American Salmon tartare with caraway potato chips or duck confit poutine can start off a meal of pan-roasted salmon or blackened pork loin. Famous for its steakhouse burger—topped with caramelize­d onions and American cheese. L (M- F), D (nightly), Brunch (Sa & Su). $$ 277 E. 10th St., btw Ave. A & First Ave., 212.529.9702. CHO- O

Japanese/Chinese. A casual ramen joint known for quality, serving a variety of hot noodle bowls in a neighborho­od where ramen is a big attraction. Japanese dishes are fused with Chinese influences on a menu that also includes pork buns and dumplings. L & D (daily). $ 59 First Ave., btw E. 3rd & E. 4th sts., 212.388.0885. ICHIBANTEI Japanese. This authentic spot offers fried Japanese classics such as karaage (boneless fried chicken) and pork yakiniku (barbecued pork belly sautéed with ginger sauce). Beer, wine and 11 different sakes

complement the late-night kitchen menu. D (nightly). $$ 401 E. 13th St., 646.368.9755. MOMOFUKU NOODLE BAR

Contempora­ry Japanese. An intimate setting for ramen, fried chicken, soup, kimchi, steamed pork buns and other Asian delights, with a latenight kitchen open until 1 am. For $500, a party of 4- 8 can enjoy two whole fried chickens served with two 4- oz. tins of caviar, as well as salad and truffle cream. L& D (daily). $$ 171 First Ave., btw E. 10th & E. 11th sts., 212.475.7899. NARCISSA Contempora­ry American. A warm, wood-paneled dining room and an open kitchen set the scene for a menu inspired by California­n culture from Michelin-starred Chef John Fraser. L (M- F), D (nightly), Brunch (Sa & Su). $$$ The Standard East Village, 25 Cooper Sq., at E. 5th St. & Bowery, 212.228.3344.

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