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Eat and Drink

6 dishes that will warm you up this winter

Right about this time of year, ice cream sandwiches and cold lobster rolls fall out of favor, replaced instead with steaming bowls of chowder, polenta and porridge. Here are six dishes that will warm you right up throughout the fall and winter.

Faro's local grain porridge

Chef Kevin Adey's porridge, made with house-milled grains,
Photo Credit: Faro

Chef Kevin Adey's porridge, made with house-milled grains, has been garnering attention since the Brooklyn restaurant opened in early May. A new season brings a new iteration on the menu favorite. The current dish, which will be on the menu until after New Year's, features a puree of sunchokes blended into the porridge, black burgundy truffles, whey foam (a byproduct of the restaurant's house-made ricotta) and more sunchokes, which are pan-fried and then toasted until crisp to crown the dish. $13; 436 Jefferson St., Bushwick, 718-381-8201

Hotel Chantelle's pot pies

Every Wednesday now until spring, Hotel Chantelle is
Photo Credit: Hotel Chantelle

Every Wednesday now until spring, Hotel Chantelle is all about pot pie. As part of its newly launched Pot Pie Wednesday, each week features a special pot pie of the day, in addition to chef Seth Levine's signature lobster pot pie. A wild mushroom pot pie is also offered as a vegetarian option. Upcoming pot pies of the day include braised short rib (Nov. 11), smoked chicken (Nov. 18), curried lamb (Nov. 25) and duck leg confit (Dec. 2, pictured). Dig in to the crusty fall special in the hotel's enclosed rooftop or downstairs lobby. $22/pot pie of the day, $28/lobster pot pie (available Wednesdays from 5-11 p.m.); 92 Ludlow St., 212-254-9100

Timna's fresh corn polenta and egg

On the modern Israeli restaurant's newly launched brunch
Photo Credit: Michael Tulipan

On the modern Israeli restaurant's newly launched brunch prix fixe, you can find this hearty plate, comprised of fresh corn polenta and egg with a mushroom ragout and the Italian cheese Grana Padano. In addition to an entrée, the brunch prix fixe includes a small plate, mimosa, coffee and grilled pita for the table. $17 brunch prix fixe (available Sat. and Sun. from 11:30 a.m.-5 p.m.); 109 St. Marks Place, 646-964-5181

Cull & Pistol's mussel chowder

Among the new soups and stews added to
Photo Credit: Cull & Pistol

Among the new soups and stews added to the lunch and dinner menus at the seafood restaurant in Chelsea Market is this hearty mussel chowder. In addition to mussels, it features corn, purple potatoes, celery root and a flaky homemade puff pastry, perfect for pulling apart and dipping in. $7-$12; Chelsea Market, 75th Ninth Ave., 646-568-1223

Babu Ji's baingan bartha

Chef Jessi Singh has added several comfort food
Photo Credit: Babu Ji

Chef Jessi Singh has added several comfort food dishes to the menu at his contemporary Indian restaurant, including this traditional eggplant dish. It's comprised of a spiced, fire-roasted eggplant curry with green peas and is vegan and gluten free, for those who adhere. $16; 175 Avenue B, 212-951-1082

GG's Italian Wedding pizza

The classic meat-and-green-veggy soup gets pizza-fied with this
Photo Credit: Instagram / ggsnyc

The classic meat-and-green-veggy soup gets pizza-fied with this oven-baked pie, topped with meatballs, escarole and pecorino (pictured, left). The 12-inch round pie serves one to two people and is served with house-made ricotta and olive oil on the side. $18; 511 E. Fifth St., 212-687-3641

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