| Frommer's New York City 2012 (Frommer's Color Complete) |  | Authors: Brian Silverman, Kelsy Chauvin, Richard Goodman
Publisher: Frommers
Category: Book
List Price: $19.99
Buy New: $11.50
as of 5/20/2012 02:56 CDT details
You Save: $8.49 (42%)
New (32) Used (12) from $11.00
Seller: booksXpress
Sales Rank: 1,689
Languages: English (Unknown), English (Original Language), English (Published)
Media: Paperback
Edition: 7
Pages: 496
Number Of Items: 1
Shipping Weight (lbs): 1.4
Dimensions (in): 8.2 x 5.1 x 0.9
ISBN: 111802740X
EAN: 9781118027400
ASIN: 111802740X
Publication Date: September 21, 2011
Availability: Usually ships in 1-2 business days
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Product Description
- Full-color throughout
- Free full-color, foldout map
- Completely updated every year
- Insider advice on avoiding the crowds as you make your way from the Bronx (up) to the Battery (down)
- Where to find the best bagels, burgers, and pizza, as well as the hottest new eateries, and classic dining experiences
- Insightful commentary on New York City's "greatest hits" from the Metropolitan Museum of Art and Statue of Liberty, to hidden gems like The Grolier Club and Louis Armstrong House
- Opinionated reviews. No bland descriptions and lukewarm recommendations. Our expert authors are all passionate New Yorkers: they tell it like it is in a colorful and helpful way.
- Exact prices listed for every establishment and activity--no other guides offer such detailed, candid reviews of hotels and restaurants. We include the very best, but also emphasize moderately priced choices for real people.
- User-friendly features including star ratings and special icons to point readers to great finds, excellent values, insider tips, best bets for kids, special moments, and overrated experiences.
Amazon.com Review
Food and Beverage Highlight: Momofuku
 | | Photo from Momofuku |
Like everything else in New York, culinary fashions come and go at the speed of light, but few chefs have blazed to stardom quite as quickly as David Chang, owner of Momofuku restaurants. In some ways he's the Anti-Chef, still in his 30s with a buzz cut and profane language, committed to keeping his restaurants moderately priced and open to walk-in diners.
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