All Of It: The Best Food of 2025 (So Far) – Detailed Summary

Episode Release Date: July 21, 2025
Host: Alison Stewart
Guests: Tammy Teklamariam and Matthew Schneier, Critics at Grub Street

Introduction: Celebrating Summer Restaurant Week

Alison Stewart opens the episode by highlighting Summer Restaurant Week in New York City, a time when numerous restaurants showcase their best offerings. This week's focus is on identifying the standout dishes of 2025, in collaboration with New York Magazine. The magazine's food writers, Tammy Teklamariam and Matthew Schneier, join Alison to discuss their top picks.

Alison Stewart [00:09]: "This week long, we're going to talk about food and what this city has to offer... Matthew Schneier and Tammy Teklamariam, thank you for highlighting the dishes that you can't stop thinking about."

Guest Insights: Crafting the Best of 2025

Tammy Teklamariam [01:36]: "My highlight was the big stack of onion rings, specifically the dosa from Onion Tree, an Indian pizza place in the East Village."

Matthew Schneier [03:23]: "For me, it has to be something that lingers in my mind after the meal. For instance, the roasted squab with cognac sauce and foie gras is a standout for its complexity and execution."

Featured Dishes: Onion Rings and Beyond

Onion Tree Pizza Company's Dosa Onion Rings

Tammy describes the unique approach to onion rings at Onion Tree Pizza Company.

Tammy Teklamariam [02:00]: "These onion rings puff up like mini donuts with thick slices of red onion and dosa batter, offering earthiness and a tang from the fermented rice. Served with coconut and cilantro chutneys, they are more than just greasy snacks."

Alison Stewart [02:37]: "So it's served with chutney, I should say."

Matthew's Best Picks

1. Roasted Squab with Cognac Sauce and Foie Gras

   • A lavish dish requiring intricate preparation and offering rich flavors.

2. Exceptional Vanilla Ice Cream

   • Matthew Schneier [04:19]: "The most vanilla ice cream I've ever had – rich in vanilla beans, almost gray in appearance but sublime in taste."

3. Bonhomme's Naked Banh Mi

   • Tammy Teklamariam [07:57]: "Bonhomme crafts a minimalist banh mi that highlights their superior bread and savory pate, elevating a traditional Vietnamese sandwich."

4. Joe’s Grilled Mackerel Sandwich

   • Matthew Schneier [09:41]: "A charcoal-grilled mackerel sandwich that's earthy, smoky, and a testament to Chef Joe's expertise with fermentations and meats."

Food Trends of 2025

Tammy Teklamariam [04:26]: "Colors are a significant trend, but we're also seeing a move towards primal foods. For example, Happy Zoe's Rainbow Whips blend health and aesthetics, attracting both taste and Instagram enthusiasts."

Matthew Schneier [05:20]: "Plating has become as crucial as taste. Diners seek visually stunning dishes that are shareable experiences, such as the Jenga tower of potatoes I encountered recently."

Listener Interactions: Call-Ins and Recommendations

Caller Craig from Morganville, New Jersey [06:30]: "Tabata on 9th Avenue and 39th serves the best ramen and galloza dumplings—perfect for tourists seeking authentic New York flavors at a great price."

Caller Giselle from Jackson Heights [12:07]: "969 Cafe offers an exceptional shrimp sandwich and tuna onigiri, coupled with a fantastic personal interaction with the chef."

Caller Jim from Manhattan [22:28]: "Hillstones on 27th and Park used to serve an incredible Idaho baked potato. Now, his favorite is available only at their sister restaurant in New Jersey, Houston's—a quintessential must-try."

Spotlight on Signature Dishes

Mary O Irish Soda Bread Shop’s Scones

Alison and guests delve into the allure of Mary O's scones.

Tammy Teklamariam [13:42]: "The scones are freshly baked throughout the day, served split with salty butter and Blackberry jam. The contrast between the hot scone and cold air is invigorating, making them irresistible."

Lachine’s Roasted Squab

Matthew highlights his experience at Lachine.

Matthew Schneier [16:58]: "Lachine, run by Alexia Duchenne and Ronald, offers indulgent French dishes like roast squab and foie gras, complemented by an exceptional wine program that enhances the dining experience."

Extra Place’s Puerto Rican Pork Chop Kabawa

A vibrant addition to the best of 2025.

Matthew Schneier [18:07]: "Extra Place, located on a Cul-de-sac between Second and Bowery, serves a delectable Puerto Rican pork chop kabawa. Chef Paul Carmichael brings Caribbean flavors to life with his expertise."

Kebab Ashrab’s Butter Chicken Kebab

Tammy discusses a standout Indian dish.

Tammy Teklamariam [19:44]: "The butter chicken kebab at Kebab Ashrab is skewered and cooked in a tandoor with volcanic rocks, served with cream and butter. Paired with rumali roti, it's a unique and flavorful twist on a classic favorite."

Unique and Quirky Finds

Matthew Schneier [23:39]: "The aesthetics of dishes like the Jenga tower of potatoes at Sam Tam Dur signify a growing trend in visually captivating food presentations."

Conclusion: Engaging the WNYC Community

Alison Stewart wraps up the episode by reiterating the importance of community input in identifying the best foods of the year. Listeners are encouraged to share their favorite dishes via phone or social media to continue the conversation.

Alison Stewart [28:19]: "Tammy Teklamariam and Matthew Schneier, our critics from Grub Street, have shared some incredible insights. We appreciate you joining us today. Listeners, we want to hear from you!"

Key Takeaways

• Innovative Takes on Classics: Restaurants like Onion Tree Pizza Company and Bonhomme are redefining traditional dishes with creative twists.
• Visual Appeal Matters: The presentation of food has become as important as taste, catering to the social media-savvy diner.
• Diverse Culinary Experiences: From French indulgences at Lachine to Caribbean flavors at Extra Place, New York City continues to offer a wide array of exceptional dining options.
• Community Engagement: Listener contributions play a vital role in shaping discussions around the best culinary experiences in the city.

This episode of All Of It provides a comprehensive look at the standout dishes and emerging food trends of 2025, enriched by expert insights from seasoned food critics and enthusiastic listener contributions. Whether you're a local foodie or a visitor exploring New York City's vibrant culinary scene, this discussion offers valuable recommendations and highlights the dynamic nature of the city's dining landscape.