New Eats: Frites 'n' Meats, Le Caprice, Piccola Cucina Focacceria

<p>It's a time held tradition that whenever people find meat, someone will want to grind it up and serve it between two pieces of bread. And despite <a href=",0,5192606.photogallery">David Chang's warnings</a>, Wagyu beef has undergone this transformation. Similarly, it is a recent New York tradition that any trendy food will, at some point, be served out of a truck. </p><p></p>And thus, <a href="">Frites 'n' Meats</a> was born. Parked in TriBeCa, the truck offers two types of burgers, grass fed Angus or Wagyu "American kobe." They then combine it with your choice of bun, cheese and toppings that will customize to any tastes. Toppings and cheeses range from the basic (cheddar, raw onion, tomato, bacon) to the adventurous (goat cheese, onion jam). They also offer dessert specials, usually announced on their <a href="">Twitter page</a>, such as an apple and asian pear cake. But catch them early, as they're only around for four hours a day.<em>Greenwich St &amp; Chambers St, 917-292-9226</em>

<p>Le Caprice New York will follow in its London predecessor's footsteps. Located at the Pierre Hotel on 5th Ave, and overlooking Central Park, it has the same monochrome, posh feel with a "specially designed New York menu." This means entrees like grilled calf's liver with colcannon and bacon and rack of Colorado lamb with caponata ranging from $20-$40. However, London classics like the Thai baked sea bass and crispy duck salad also make an appearance. Desserts range from $9-$12, and the Wine List is France-heavy, with bottles from a modest $28 to $500. What better way to burn through <a href="">your big holiday bonus</a>! </p><p></p>Le Caprice is open for breakfast, lunch and dinner seven days a week, and for brunch on Sunday. Check out all of their menus on their <a href="">website</a>.<em>795 5th Ave, 212-940-8195</em>

<p>The Focaccia di Recco may be the next big sandwich. Equal parts quesadilla, panino and calzone, this Italian sandwich melts cheese in between thing layers of buttery focaccia bread. The new Piccola Cucina Focacceria in SoHo, the second restaurant from chef Sicilian chef Philip Guardione, attempts to make this sandwich an art form, with six different varieties. The traditional is filled with crescenza cheese, and other variations add prosciutto, pesto, and anchovies into the mix. All Focaccia di Recco are under $7.50, and are the most expensive item on the menu. Other classic Italian treats include bruschetta, pizza and arancini (balls of rice stuffed with mozzarella cheese, breaded and fried). It's nothing too complicated, but the beauty of Italian food is that it doesn't need to be. <em>120 Macdougal St, 212-677-7707 </em></p><p></p>On a side note, the cozy original Piccola Cucina (184 Prince St.) has just reopened with a new look and new fall menu. To celebrate the reopening, they're pouring a free glass of prosecco at both lunch and dinner starting tonight until Sunday (November 8th).