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Not all street meat is created equal, as evidenced by the hour-long line that snakes from this 53rd Street cart.The spit-roasted lamb on basmati is excellent, but as every New Yorker knows, the secret’s in the white sauce.The long lines at this storied Midwood joint are as legendary as the man behind the wood-fired pies.

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Tender Maine lobster meat (pulled from the spot’s very own lobster tanks) is mixed with house-made mayo, butter, paprika, and scallions, and stuffed into a New England split-top bun.

Here, the “Yep, Chicken & Waffle” comes with tender, a perfectly seasoned fried chicken breast atop a warm cornbread waffle, drizzled in a house-made honey chili sauce.

Come by for Sunday brunch, and your meal will be accompanied by a live gospel choir.

Served in an old-school West Village spot with checker-tiled floors and a seemingly endless parade of buttoned-up waiters, the ambiance is as classic as the burger.

looking to build a cheese plate, the counter at this famed spot serves incredible “melts” (essentially tricked-out grilled cheeses).

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