| | | Grub Street's Top Picks on VillageVines
| As senior editor of Grub Street, New York magazine's oh-so-addictive food blog, Alan Sytsma knows a little something about dining out in our fine city. Tonight he's even bringing his culinary insight to Top Chef Masters as a guest judge, so we thought, who better to guest curate a digest? Below are Alan's top four VillageVines recommendations as well as his favorite dishes at each. Happy dining, New York! |  | | | | | |  Char No. 4 - Brooklyn Fried cheese curds are a classic in the Midwest, but this Brooklyn bourbon temple pairs them with a pimento mayonanaise that gives them a distinctly Southern character - and they're just right with a pour of Pappy Van Winkle.  | | 
Devi - Union Square The simplest dishes are the most fascinating at Devi, which is helmed by Hemant Mathur and Suvir Saran, a Top Chef Masters contestant. Start with the sweet and sour Manchurian Cauliflower, then move on to the perfect Tandoori Lamb Chops. | | | |  Double Crown - East Village Roasted Marrow Bones are all over NYC menus these days, but one of my favorites is still the miso-glazed version that Brad Farmerie serves at his Bowery restaurant. It's completely familiar and comforting, but tweaked just enough to be unique. | | 
Falai - Lower East Side You can tell that lacopo Falai was a full-time pastry chef before opening this LES restaurant - every dish is plated beautifully. The best has to be the Cappellacci; the dough is colored with the juice of yellow and red beets, and the resulting pasta looks practically tie-dyed. It's so good, we even put it on our recent list of the 101 most delicious pastas in the US. | | | | |
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