Next month, as some Duke students eagerly leave campus in anticipation of a summer filled with home-cooked meals and lazy days at the beach, many others will be heading off to big cities, often for the first time, for a variety of summer internships. And for those entering the urban workforce, hopefully flush with a little extra cash, the question of where to eat in their new urban surroundings is likely a top concern. Here, recess presents suggestions for those evenings when an ordinary meal simply will not suffice. With cuisines spanning all corners of the globe, these restaurants are worth seeking out.
New York City
Momofuku Ssäm Bar
207 Second Ave. (at 13th St.)
New York, NY
212-254-3500
Any East Village restaurant that plainly states, "We do not serve vegetarian-friendly items," better offer something special, for fear of offending the socially-conscious hipsters that congregate in the area. Thankfully, Chef David Chang's Momofuku Ssäm Bar-not to be confused with Chang's also notable Momofuku Noodle Bar-serves among the most delicious food in New York. This is not fusion cuisine, but rather updated Asian cuisine with an emphasis on top quality products in a casual setting. Servers wearing Bob Dylan t-shirts deliver small dishes like sea urchin served atop yuzu-tapioca and whipped tofu, while Atmosphere plays overhead. The bo ssäm, a braised-then-roasted 10-pound pork shoulder served whole with raw oysters and kimchee, is available for groups of eight or more.
The Danny Meyer restaurants at Madison Square Park: Tabla, Eleven Madison Park, Shake Shack
Madison Square Park (Madison Ave. and 26th St.)
New York, NY
Located within a stone's throw from one another, Tabla, Eleven Madison Park and Shake Shack stand among the city's best Indian, Modern French and burger restaurants, respectively. Tabla features New American cuisine as seen through the Indian lens. The downstairs part of Tabla, known as Bread Bar, offers more traditional Indian staples in a causal but attractive environment. The Shake Shack is less a restaurant than a literal shack with ample outdoor seating. Burgers and frozen custards from the Shack are among the best in the city. The breadth and range of the Gourmande tasting menu cannot be beat, and at $135, actually represents a great value for you investment bankers working at the Credit Suisse offices located right overhead.
Washington, D.C.
Café Atlántico
405 8th St. NW
Washington, D.C.
202-393-0812</B.
Modern Latin American cuisine gets infused with Asian and Spanish flavors at this popular Washington hotspot. Less accustomed to the turf of Washington bigwigs than that of their young, cosmopolitan underlings, Chefs José Andres and Katsuya Fukushima are known for their innovative food and drink creations. Nowhere is this more true than at the Mini Bar, a separate bar in the restaurant for up to six diners, where 24-course, hypermodern meals are served twice nightly.
Citronelle
3000 M St. NW
Washington, D.C.
202-625-2150
Arguably the finest restaurant in Washington, Citronelle embodies the best of fine dining. Chef Michel Richard is a seasoned master of his craft who is unafraid of using modern techniques to create light, globally-influenced French cuisine. For those looking to experience Chef Richard's cuisine in a more casual, less expensive environment, the lounge menu includes a lobster "burger" and mushroom "cigars."
Chicago
Frontera Grill
445 N. Clark St.
Chicago, IL
312-661-1434
Traditional Mexican mainstay Frontera Grill is a Chicago institution. Chef Rick Bayless has built an international reputation around Frontera and its pricier counterpart, Topolobampo, located right next door. At Frontera, expect long waits at nearly all hours of the day, as the restaurant does not usually take reservations for parties of fewer than five. Savvy diners know, however, that calling at 8:30 a.m. the morning you want to dine can sometimes secure one of the restaurant's coveted reserved tables. Try the Topolo Margarita and any dish with one of Chef Bayless' mole sauces, as both are exemplary renditions of Mexican classics.
Schwa
1426 N. Ashland Ave.
Chicago, IL
773-252-1466
Schwa Restaurant is probably the most difficult table to book in Chicago. For all its competition-the chic Alinea, groundbreaking Moto and legendary Charlie Trotter's-Schwa's 26 seats and staff, comprised of a chef, sous-chef, dishwasher and busser, are what set the restaurant apart and give it minimalist charm. With such a small staff, expect dishes to be delivered by Chef Michael Carlson himself. But the complexity of the meals themselves-there is no menu, just a succession of ten or more courses that change seasonally-betrays the restaurant's seemingly humble appearance.
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