A heavy, preferably carb-filled meal is a must after a fun night partying with friends. And in a city like New York, there's certainly no shortage of places to find a satisfying meal when you're nursing a hangover.
ChefsFeed is an app that generates dining recommendations from a trustworthy source: the chefs themselves. Star chefs can use the app to recommend their favorite dishes from other restaurants. You can find recommendations for any kind of food you might be in the mood for, whether that's an extensive omakase meal or just a classic cheeseburger.
We turned to ChefsFeed's guide to hangover meals to find out where top chefs get their comfort food fix in New York City.
Chef Bryce Shuman, Betony
Pepperoni thin-crust pizza at Luzzo's — 211 1st Avenue, East Village
"This thin crust is awesome. Just get it. The pepperoni is great venture from the traditional Napoletana that I am also crazy about."
Chef Harold Dieterle, formerly of Perilla and Kin Shop
Soup dumplings at Grand Sichuan — various locations in New York City
"Biting into one of these whole dumplings makes for an amazing explosion in your mouth. Warm, comforting, sweet and salty. Make sure you go to the 7th Ave. location."
Chef Alain Allegretti, Beautique
Pho Ga at Thai Son — 89 Baxter Street, Chinatown
"The chicken broth is cooked perfectly, with the noodles and raw veggies getting steamed ever so slightly when they hit the hot broth. It reminds me of home with my mom. This is the perfect hangover food."
Chef Mario Carbone, ZZ's Clam Bar
Bacon-cheddar burger at Daddy-O — 44 Bedford Street, West Village
"This is a perfectly executed burger served unexpectedly at a bar. The bun is nicely toasted, the burger is the exact temperature you order it and the condiments are fresh. Most importantly, it's served til 4 a.m.!"
Chef Missy Robbins, Lilia
Cacio e pepe eggs at Maialino — 2 Lexington Avenue, Gramercy
"I love going here for Sunday brunch. I sit at the bar, read the paper, and have these soft scrambled eggs loaded with Pecorino and black pepper. It's a take on the classic pasta dish when you just don't want the carbs."
Chef Leah Cohen, Pig & Khao
House special chicken at Congee Village — 100 Allen Street, Lower East Side
"It's offered as a whole or half chicken and is cooked to perfection with super crispy skin and juicy, flavorful meat. The sauce pooled on the plate really makes this dish a home run. It's a soy-based sauce with heavy amounts of crispy garlic and scallions."
Chef Chester Gerl, Gracia (formerly of Hundred Acres)
Barbacoa tacos at Las Margaritas Restaurant — 38-01 Broadway, Astoria
"These tacos are completely legit. They're huge and cheap. The smell and flavor of these takes me back to Oaxaca every time I have them. The guacamole, and all the salsas, are the real deal."
Chef Bill Telepan, formerly of Telepan
Wild Maine blueberry pancakes at Clinton Street Baking Company — 4 Clinton Street, Lower East Side
"I've always loved their pancakes. I don't normally get pancakes when I go out to eat, but I do get them here. I love blueberry pancakes, but aside from Clinton Street Baking Company, nobody else does them well."
Chef Jonathan Benno, Lincoln Ristorante
Everything bagel with smoked sturgeon at Murray's Bagels — 500 Avenue of the Americas, Greenwich Village
"Everyone in New York has their favorite bagel, and this is mine. Whenever I have the morning off, I head to Murray's. They make all the bagels in-house so they’re warm when you get your order—no need to toast them! Make sure to get it just how I order it: Everything bagel with smoked sturgeon, scallion cream cheese, lettuce, tomatoes, red onions, and capers."
Chef Joey Chmiko, Nonavo Pizza
Kimchi ramen at Chuko — 565 Vanderbilt Avenue, Prospect Heights
"This ramen has a great depth of flavor! You know it must be good when it's 95 degrees out and you decide to have a ripping hot bowl of noodle soup for lunch. I also recommend their kale salad."
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