Remember when “late night” meant an Emberger Royal with fries? Times have changed.
Diners can revel in chef Landon Schoenefeld's endlessly inventive full menu at HauteDish until midnight Thursday through Saturday. It's a doozy: standard-setting charcuterie, a decadent crab mac-and-cheese, the city's prettiest steak-and-eggs plate and an unforgettable play on the Tater Tot hot dish.
Around the corner, the restaurant that changed late-night dining forever, the 112 Eatery, continues to run full-tilt until 1 a.m. on Friday and Saturday, and till midnight Monday through Thursday. James Beard award-winning chef/co-owner Isaac Becker and his chef de cuisine Dennis Leaf-Smith continue to cook with an eye toward the eclectic: tagliatelle with foie gras meatballs, frog legs with mustard sauce, a bacon-egg-harissa sandwich. There will be rioting in the streets if the tres leches cake ever disappears from the menu.
At Rye, the kitchen keeps cooking most of its made-from-scratch basics -- Reubens, hot turkey sandwiches, patty melts, burgers, awesome fresh-cut fries, chopped liver, potato-onion knishes -- until midnight, daily. The eclairs? Fantastic.