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Comfort Foods
Credit: Ashley Spears

When it comes to the cold weather in the winter, one thing is definitely for certain: comfort foods comes into play.  The freezing rain and snow can be very problematic for us, as we rush to find some sort of shelter that provides some delicious comfort food for us to devour.  So where are the best spots in Manhattan to enjoy this sort of yummy cuisine?

Here are some great locations we think you should go to for all things comfort foods and more.  Relax, warm up and enjoy.

Comfort Foods
Credit: Ashley Spears

Short Rib Chili at Good Stock

Chef/Partner David Santos (previously at Bouley and Per Se) believes that good things take time – and that definitely speaks through his Short Rib Chili. The slowly cooked short rib combined with hearty Rancho Gordo beans and a chili paste that takes 24 hours to make is a sure way to warm up any winter blues. While Good Stock offers over 50 soups in rotation, their popular Short Rib Chili is available every day.  More here.

Credit: Michael Tulipan

Butter Chicken Mac & Cheese and Baked Eggs & Lentil Stew at aRoqa

Chelsea’s modern Indian aRoqa‘s newly launched brunch features two standout dishes perfect for a cozy Sunday morningChef/Owner Gaurav Anand has married East and West with his Butter Chicken Mac & Cheese, a bowl of creamy perfection with a sweet and spicy twist, made with cavatappi noodles and bite-sized pieces of Habanero chicken. The secret is his famed butter sauce, which gives the dish a unique tang. Baked Eggs & Lentil Stew is a rich, steaming hot bowl of goodness with green lentil, pearl millet porridge and picked eggplant, topped with runny eggs. More here.

Credit: P.S. Kitchen

Ginger Rice Congee at P.S. Kitchen

When you think of eating vegan, comfort food is probably not the the first thing to come to mind, but P.S. Kitchen serves 100% plant-based dishes that offer that same warm, hearty feeling you love. Inspired by the classic Asian rice porridge, the Ginger Rice Congee from co-chefs Taylor Pope (Champs Diner) and Tim DeAsis (Avant Garden) is made with sauteed oyster mushrooms, spinach and crispy yuba (tofu skin). The creamy texture is perfect for a chilly day and the ginger adds spice and helps ward off those pesky winter colds.  More here.

Credit: Michael Tulipan

Bucatini with Chicken Confit and Candele with Lamb at Faro

At Michelin-starred Faro, Chef/Owner Kevin Adey serves New American food with a focus on unique handmade pastas made from organic semolina wheat and milled in-house every day. While the entire menu changes based on seasonality of produce, the only pasta that always remains on Faro’s menu is the Bucatini with pastured chicken confit, alpine cheese, chili and basil,  Kevin based this dish on his grandmother’s recipe… and what’s more comforting than grandma’s cooking?! For a heartier pasta, try Candele with salt meadow lamb ragu, capers and fresh lemon zest. More here.

 

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