"Ever since Astoria’s San Antonio Bakery closed, and the highfalutin fish restaurant in the Theater District called Pomaire flipped its last flounder, Chilean food has been at a premium in New York City. In fact, the only place I know of is La Roja de Todos, where seafood like abalone; baked goods like a beef, olive, and egg empanada; charcareros; and pastel de choclo (a corn pie stuffed with beef and baked in a skillet) are served in a familial atmosphere." - Robert Sietsema
