must visit nyc restaurants

The Ultimate NYC Food Bucket List in 2024 (99 Best Places to Eat in NYC)

• Food / In the City / North America / NYC / USA

Visiting NYC? Don’t miss these amazing places to eat.

Before our first visit to NYC, we asked for recommendations from our friends who are just as crazy about food as we are. By nature, I’m a maximizer. I’ll cross-reference 100 different articles with all my friends’ recommendations and still wonder if better options exist.

It doesn’t help that a city like NYC also has an unending list of options with new restaurants popping up every week and old ones closing from ridiculous rent. Luckily, now that we live in NYC, we can dedicate more time to filling our bellies with as many meals as possible. So far, we’ve tried all the three starred Michelin restaurants as well as many of the cheapest eats in the city.

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Last Updated: August 19, 2024

− − Content Menu

East village, greenwich village, little italy + nolita.

• Lower East Side

Midtown East

Midtown west.

• Upper East Side

West Village

Miscellaneous, map of best places to eat in nyc.

• Honorable Mentions
• Restaurants That Closed

Essential Tips

• Best Places to Stay in NYC

Planning Checklist

Ultimate nyc food bucket list (99 places to eat in nyc).

On our first foodcation, we had a very ambitious list we wanted to get through in 5 days. We returned home many pounds heavier, which I think we can say was a success. On the other hand, we lost our DSLR with most our NYC photos (it got lifted by a lyft driver). RIP to the original photos and places we won’t return to, but I’m glad I happened to take some on my phone to share.

• Aska  (Williamsburg, 💰💰💰💰, Scandinavian) – Michelin 2 Star 2022, Bon Appetit Top 50 Best New Restaurants 2017
•   Bien Cuit  (Cobble Hill/Boerum Hill +  Midtown East , 💰💰, Bakery/French) – Zachary Golper at the Brooklyn location was a James Beard Outstanding Baker Nominee 2017.
•   Kitsby   (Williamsburg, Desserts & Tea, 💰💰) – Cute spot for an afternoon tea set.
•   Di Fara Pizza  (Midwood, Pizza, 💰💰) – a 52-year-old institution with pizza legend Dom DeMarco, mentioned by many friends and is also recommended by Timeout and Thrillist.
•   Frankies 457 Spuntino   (Carroll Gardens, 💰, Bar/Italian) – Homey setting, handmade pastas. Named as a neighborhood Italian staple by Eater.
•   Hart’s Restaurant  (Clinton Hill/Bed-Stuy, New American, 💰💰💰) – Bon Appetit’s Best #5 New Restaurants 2017
•   L’industrie Pizzeria  (Williamsburg, 💰, Pizza) – on the yelp100 list in 2017.
•   Lilia  (Williamsburg North, 💰💰💰, Italian/Cocktails) – Missy Robbins was a JBF Best Chef NYC Nominee 2017, Eater’s 38 Essential NY Restaurants. Try the burrata sandwich
•   Maison Premiere   (Williamsburg South, 💰💰💰, Seafood/Bar) – JBF Outstanding Bar Program 2016
•   Mile End Delicatessen  (Boerum Hill + Various, 💰💰, Sandwiches) – On the Michelin Guide. The Smoked Meat sandwich is one of NY’s best sandwiches according to CNN, and the Fried Green Tomato is one of Eater’s 15 Best NY Sandwiches. Try the smoked meat sandwich, the fried green tomato sandwich, or the Reuben.
•   St Anselm  (Williamsburg North, 💰💰💰, New American/Wine Bar/Steakhouse) – On eater’s essential NY restaurants for Fall 2017. Order the NY Strip or ax handle rib-eye.
•   L&B Spumoni Gardens  (Gravesend, 💰, Pizza/Italian) – On the Thrillist and timeout’s NYC bucket list. Try the Sicilian square pizza and the rainbow spumoni for dessert.
•   La Vara  (Cobble Hill, 💰💰💰, Spanish, ) – Eater’s 38 Essential NY Restaurants. The Molletes sandwich is one of Eater’s 15 best NY sandwiches.
•   Olmsted  (Prospect Heights, 💰💰💰, New American) – James Beard Best New Restaurant Nominee 2017, Bon Appetit Best New Restaurants 2017, Eater’s 38 Essential NY Restaurants, on the Michelin Guide – Try the crab rangoon, carrot crepe, and watermelon sushi.
•   Peter Luger  (Williamsburg, 💰💰💰💰, Steak) – It’s an NY namesake, and you should try it at least once. A lot of people say it’s the best steak in the city others think  it’s a waste of money . A group of us went for my birthday and tried just about everything. The burger was better than the steak, but you can only get it at lunch. Bacon was really thick like ham, and we like ours crispy. Everyone raves about the creamed spinach, but I’ve never been a fan, and this one did not change my mind.
•   Roberta’s Pizza  (Bushwick +  Midtown East , 💰💰, Pizza/Italian) – Haven’t heard of another pizza joint in NYC mentioned more than Roberta’s. We ordered the Margherita pizza and romaine salad. It was good, but I personally wouldn’t go out of the way for it since there’s great pizza in the city too. It’s also been mentioned on  businessinsider ,  buzzfeed ,  thrillist ,  timeout , Eater’s Essential 38 Restaurants to eat in America in 2016, and eater’s essential NY restaurants in Fall of 2017, and on the Michelin guide.
•   Traif   (Williamsburg, 💰💰💰, New American/Tapas)

See More: 21 Things You Need to Know Before Visiting NYC

•   Alimama  (💰💰, Desserts) – Mochi donuts and the best cream puffs. On our recent NYC trip, this was the most memorable thing we ate.
•   Joe’s Shanghai   (💰💰, Seafood / Noodles) – Known for their soup dumplings
• Keki Modern Cakes   (Chinatown, 💰💰, Desserts) – These fluffy and jiggly cheesecakes are so good! We’ve only had the Ube one and it’s very light with a hint of cheesecake.
•   Shanghai 21   (💰💰, Chinese) – Shanghai-style soup dumplings, pan-fried dumplings, and more. The crab and pork soup dumplings are my favorite.
•   Taiwan Pork Chop House  (💰, Taiwanese) – the food is so cheap here! Oddly enough, the popcorn chicken and chicken over rice were much better than the pork. Also, it’s on the famous Doyers st, so don’t forget to stop for some photos.

See More: 27+ Most Instagrammable Places in NYC

•   Hanoi House   (Alphabet City, 💰💰, Vietnamese) – one of Eater’s 38 Essential NY Restaurants. They have a great beef pho.
•   Hearth   (East Village, 💰💰💰, New American/Italian/Breakfast/Brunch) – Marco Canora won the James Beard Best Award for Best Chef in NYC 2017
• LoveMama (East Village, 💰💰, Thai/Malaysian/Vietnamese) – Popular local spot.
•   Luke’s Lobster   (East Village + Multiple Locations, 💰💰, Seafood) – They get daily shipments from Maine. The Lobster Roll is one of  CNN  best NY sandwiches and the Lobster Grilled Cheese Sandwich is one of Eater’s 15 Best NY Sandwiches. I wasn’t the biggest fan of it of the seasoning, but the lobster itself was good.
•   Momofuku Noodle Bar  (💰💰, Ramen/New American) – I always hear mixed reviews about this, and while I didn’t love the ramen, the other dishes like their chilled spicy noodles were good. Could I make them better at home? Probably. Awards: JBF Outstanding Restaurant Nominee 2017, one of Eater’s 38 Essential Restaurants in America (2016) and NYC (Fall 2017), Michelin guide,  timeout .
•   CheLi  (East Village, 💰💰, Chinese) – Puer tea soaked rice with sea urchin. Talk about indulgence! Featured on Eater’s 30 Restaurants That Define the East Village.
•   Somtum Der   (Alphabet City, 💰💰, Thai) – found on the Michelin guide. Normally, we like trying new spots, but everything we order here has been so good that we kept coming back once a week to try new things on the menu.
•   Sunny & Annie’s Deli  (💰, Sandwiches) – Try the pho #1 sandwich here. It’s the strangest thing how a sandwich can satisfy my craving for a bowl of noodle soup, but it does. The first few bites were so confusing, but by the end, I wanted another. I ended up being so addicted to these that a friend of mine vacuum sealed a bunch and sent them to me.

See More: 17 Best Desserts in NYC + Ones You Should Skip

• Cosme   (Mexican, 💰💰💰) – Daniela Soto-Innes was JBF Rising Star Chef of the Year in 2016, #40 on the World’s 50 Best Restaurants (2017), Business Insider’s #9 Best Restaurant in America (2017), one of Eater’s 38 Essential NY Restaurants.
•   Eataly  (Italian/Grocery, 💰💰) – There are multiple food stalls. You should try the nutella crepe bar, pasta at La Pizza and La Pasta, the roast beef sandwich at La Rosticceria. You can also make a reservation at the rooftop restaurant and microbrewery La Birreria.
•   Eleven Madison Park  (New American/French, 💰💰💰💰) – Since we visited they changed their menu to be completely plant-based. We haven’t decided if that’s worth another visit or not. Other Press: #1 on the World’s 50 Best Restaurants (2017), Business Insider’s #2 Best Restaurant in America (2017), yelp100 (2014, 2016). Note: since our visit, they now only serve vegetarian dishes.
•   Gramercy Tavern   (New American, 💰💰💰💰) – Michelin 1 Star 2022, Michael Anthony won the JBF Outstanding Chef Award in 2015, Business Insider’s #16 Best Restaurant in America (2017), yelp100 (2014, 2016), one of Eater’s 38 Essential NY Restaurants.
•   Upland   (New American, 💰💰💰) – Chic brasserie with Cali-style culinary ideas.

See More: The Best Things to Do in Central Park

•   Carbone   (Italian, 💰💰💰💰) – Michelin 1 Star 2020, sometimes 2-month wait for reservations.
•   Joe’s Pizza   (Multiple Locations, Pizza, 💰) – We found that some locations were better than others. It’s great grab and go pizza.
•   Babbo  (Italian, 💰💰💰💰) – Business Insider’s #39 Best Restaurant in America (2017).
•   Gotham Bar and Grill  (New American/Bars, 💰💰💰💰) – Business Insider’s #36 Best Restaurant in America (2017) (Reopens in September 2021)
•   Willow  (💰💰, Vegan, New American) – Vegan bistro serving up plant-based American comfort food. Try their vegan mac and cheese.

See More: The Ultimate NYC Bucket List / 101 Things to Do in NYC

•   Eileen’s Special Cheesecake  (Nolita, Cheesecake, 💰) – so fluffy and delicious. My fave is the plain, and Jacob loved the marbled one.
•   Estela   (Nolita/NoHo, New American/Brunch, 💰💰💰) – Ignacio Mattos was a JBF Best Chef NYC Nominee 2017, Michelin 1 star 2022.
•   Nyona  (Little Italy + others had bad reviews, Asian Fusion, 💰💰) – on the Michelin guide. The food we tried was just okay, but I couldn’t get over how affordable it was. Maybe we need to go back and try some more dishes
• Rubirosa (Pizza, 💰💰) – People love this spot but we thought it was just okay
•   Taiyaki NYC   (Little Italy, Desserts/Ice Cream, 💰) – those popular fish cake ice creams on ig.

See More: 9 Amazing Things to Do in Rockefeller Center

Lower East Side (LES)

•   Clinton Street Baking Company   (Bakeries / Breakfast, 💰💰) –  Popular spot with long waits. It was good, but I wouldn’t wait long for it.
•   Doughnut Plant  (Multiple Locations, Donuts, 💰💰) – Don’t want to overhype it, but these are my favorite doughnuts on the east coast. The creme brulee doughnut is their top seller, but I loved the coconut creme best. Even if you don’t like coconut, this might convert you.
•   Sam’s Fried Ice Cream (Desserts/Ice Cream, 💰💰) – Don’t forget to try the fried Oreos.
•   Katz’s Delicatessen  (LES, Deli/Sandwiches, 💰💰) – We still haven’t tried it because I’m intimidated by the lines, but we’ll eventually get around to it. It is one of Eater’s 38 Essential NY Restaurants, and also recommended by  cnn ,  thrillist ,  timeout , Michelin guide. There are only a few places left in NYC you can get a traditional smoky pastrami sandwich. The wait is horrendous, but go and grab a ticket, since it’s an experience in and of itself. Fun Fact – they serve 10k pounds of pastrami, 5k pounds of corned beef, 2k pounds of salami, and 12k hot dogs each week
•   Russ & Daughters   (Also  LES2 , Bagels/Smokehouse/Delis/Kosher, 💰💰) – You have to go to the deli and not the cafe. It’s on  thrillist  and  timeout ‘s NYC bucket list, and on the Michelin guide. Get the bagel with the city’s best lox or get the lox alone according to  CNN , and the old pickled herring.
•   Soft Swerve  (Ice Cream, 💰) – popular ice cream spot on ig. Loved their matcha, but the ube is too pretty not to try.
•   Spaghetti Incident  (Italian, 💰💰) – Homey, cash-only Italian pasta dishes. Known for their Sicilian-style rice balls.
•   Spicy Village  (Chinese, 💰) – so cheap and so good! Order one of the hand-pulled noodles. We got the spicy beef dry noodles. one of Eater’s 38 Essential NY Restaurants.
•   Wildair  (LES, New American, 💰💰💰) – Brought to you by the restauranteurs from Contra, is #8 on Bon Appetit’s Best New Restaurants (2016) and is one of Eater’s 38 Essential NY Restaurants. It’s great for small plates and natural wines.
•   Ye’s Apothecary  (Speakeasies, Szechuan, 💰💰💰) – Speakeasy serving tapas style food in an intimate space with classic Asian decor.

See More: 21 Best Places to Visit in Upstate NY

• Ess-a-Bagel  (Midtown East +  Stuyvesant Town , Bagels, 💰) – Everyone says you have not had a real bagel until you try the ones in NYC. I’ve had two friends recommend Ess-A-Bagel, but other people say most bagel spots in NYC will have a bagel that surpasses any other bagel you’ve had. These were pretty damn good.
•   Nishida Sho-ten  (Midtown East, Ramen, 💰💰) – our friend’s favorite ramen spot in the city. We liked the black kakuni over the white one.
•   Sushi Yasuda   (Midtown East, Sushi, 💰💰💰) – Michelin 1 Star 2022
•   Valerie  (Midtown East, New American, Cocktail Bar, 💰💰) – Elevated cocktails.

See More: 11 National Parks in New York City

•   Chef’s Table at Brooklyn Fare  (Hell’s Kitchen, Japanese, 💰💰💰💰) –  Our second favorite prefix meal in the city. Michelin 3 Star 2022, #82 on the World’s Best Restaurants, Business Insider’s #48 Best Restaurant in America (2017)
•   The Halal Guys  (Multiple Locations, Middle Eastern/Food Stand, 💰) – I think it’s overhyped for what it is. Everyone claims that the best Halal Guys is still the one on 53rd and 6th. It was a great stop after drinks and a solid meal on the cheap (P.S. prices went up again though). The one right next to our apartment in LIC is pretty comparable sans the drunk crowd. Some carts have a sign for a free drink with your meal in tiny print, which they won’t give you unless you specifically ask for it. On yelp 100 for 2016. They’ve opened up locations in other cities, and so far the ones we’ve tried have been terrible.
•   Gabriel Kreuther  (Midtown West, French, 💰💰💰💰) – Michelin 2 Star 2022, Business Insider’s #26 Best Restaurant in America in 2017.
•   Kwik Meal Cart   (Indian/Middle Eastern, 💰) – this actually tasted way fresher and better than halal guys.
•   Le Bernardin  (Theater District, 💰💰💰💰, French) – Michelin 3 Star 2022, #17 on the World’s 50 Best Restaurants in 2017, Business Insider’s #3 Best Restaurant in America (2017), yelp100 (2014, 2016). It was just okay – enjoyed the other Michelin 3 star restaurants more.
•   Masa  (Hell’s Kitchen, 💰💰💰💰, Sushi) – The best meal we’ve had in NYC and we had high expectations. It’s the most expensive meal we’ve ever paid for. I have to drag Jacob to prix fixe places and he almost always complains when the bill comes, but this one he thoroughly enjoyed. We even got to meet Chef Masa! P.S. No photos are allowed except the one at the. end with Chef Masa. Press & Awards: Michelin 3 Star 2022, Business Insider’s #17 Best Restaurant in America (2017).
•   The Modern   (Midtown West, 💰💰💰💰, New American) – Michelin 2 Star 2022, Business Insider’s #14 Best Restaurant in America in 2017
•   Oceana   (Theater District, Seafood, 💰💰💰) – Michelin 1 Star 2014.
•   Per Se  (Hell’s Kitchen, 💰💰💰💰, French) – I’m a huge fan of  Chef Keller’s restaurants . We went for my birthday and they added some nice personal touches. Nothing to complain about the food, but the service was weird that day, a surprise us for a 3 Michelin star place. Per Se is on every list imaginable: Michelin 3 Stars 2022, World’s Best Restaurants, Business Insider’s Best Restaurants in America, and Yelp 100 (2014, 2016).
•   Pure Thai Cookhouse  (Theater District, Thai, 💰💰) – This is the one spot we always recommend to friends in town since it’s in Midtown and convenient to where most visitors like to stay. We usually never order pad thai, but we were told it was exceptional here. They were right! It was our second fave thing we tried, and our absolute fave was the crab and pork dry noodles.
•   Sullivan Street Bakery  (Also  Chelsea , Bakery, 💰💰) – Jim Lahey won the JBF Outstanding Baker  Award (2015), and it’s also one of Eater’s 38 Essential NY Restaurants.
•   Totto Ramen  ( Multiple Locations , Ramen, 💰💰) – This is still our favorite ramen in NYC. They use chicken broth which makes the soup base very light. It reminded us of dduk gook (korean rice cake soup). They used very thin noodles, and I usually like my ramen noodles thicker, but overall, it was an impressive bowl of ramen. We went to the original location in Midtown West and the one in Hell’s Kitchen. Hell’s Kitchen wasn’t as crowded, but the soup base tasted different. Hoping to check out their third location soon too.

See More: Your Ultimate Guide to the Best Broadway Musicals and Shows

Queens (QNS)

•   The Alcove  (Woodside, Gastropub, 💰💰) – On Yelp 100 (2018). How do they have 5 stars?
•   Blend  (LIC, Latin American, 💰💰) – Pan-Latin dishes. Try their empanada sampler paired with their classic mojito.
•   Casa Enrique  (Long Island City (LIC), Mexican, 💰💰) – The only 1 Michelin Star in our neighborhood for 2022.
•   Cafe Henri   (LIC, French, 💰💰) – Great for brunch in the area if you can’t be bothered to go into the city.
•   Chip NYC   (Astoria, Bakery, 💰💰) – popular cookie place that’s similar to Levain as far as how dense the cookie is.
•   Hahm Ji Bach  (Flushing, Korean, 💰💰) – the best Korean we’ve had in NYC (not saying too much. I thought NYC’s Korean food was supposed to be as good as LA but hasn’t been as good as I had hoped) and you have to trek far to get it. We didn’t try the samgyupsal but the galbijjim was good.
•   Nan Xiang Xiao Long Bao   (DT Flushing, Chinese, 💰💰) – Soup dumplings.
•   Sal, Kris, & Charlie’s Deli   (Astoria, Deli/Sandwiches, 💰) – On the yelp 100 (2014, 2015, 2016, 2018). It’s my fave sandwich spot in NYC. The Soppressata on that sesame bread is so delicious.
•   Xi’an Famous Foods   (Multiple Locations, Chinese,💰) – The original one was in the Golden Mall in Flushing but eventually closed because they outgrew it. Now they’re everywhere. You can watch them hand pull the noodles. I liked the dry noodles over the soupy ones and the burgers weren’t that good, but the Liang pi cold skin noodles and spicy cumin lamb noodles were delicious. Not a fan of the pork burger.

See More: Best Places to See Cherry Blossoms in NYC

Upper East Side (UES)

•   Daniel  (UES, French, 💰💰💰💰) – Ghaya Oliveira – Michelin 2 Star 2022, JBF Outstanding Pastry Chef 2017, Business Insider’s #8 Best Restaurant in America in 2017, and yelp100 for 2014 and 2016.
•   Ladurée Madison (Bakery, 💰💰) – Pick up some iconic macrons.
• Uva (Italian, 💰💰💰) – Cute Italian spot
•   Buvette   (West Village, French, 💰💰) – Jody Williams was a JBF Best Chef NYC Nominee in 2017. Buvette is a cute French cafe that serves an amazing brunch with fresh ingredients. I ordered fresh squeezed orange juice, scones, and the special – tartinette with zucchini and goat cheese. Jacob ordered the croissants and prosciutto with eggs and toast. The croissants were so flaky and yummy. I loved the croissants over the scones, but the creme fraiche was amazing that came with the scones.
•   Faicco’s Italian Specialties  (West Village, Italian Sandwiches, 💰💰) – get the famous and massive Italian sub. Just the meat alone had to be stacked a couple inches tall. It’s a good one to split with a friend.
•   Jack’s Wife Freda  (SoHo +  West Village , Mediterranean, 💰💰) – go for a boozy brunch, and try the prego roll is one of  eaterNY’s 15 Best Sandwiches .
•   John’s of Bleecker Street   (West Village, Pizza, 💰💰) – historic pizza joint with delicious pizza, but you can’t order them by the slice. So far it’s my favorite sit down pizza spot.
•   Magnolia Bakery   (West Village +  Various , Desserts/Bakery, 💰💰) – the other desserts weren’t great, but their banana pudding is so bomb.
•   Olio e Piu   (West Village, Italian, 💰💰) – a local favorite with pizza and pasta.
•   Sushi Nakazawa  (Japanese, 💰💰💰💰) – Michelin 1 star 2022. We’ve heard a lot of good things about this spot but haven’t had a chance to check it out yet.

See More: 25 Fun Things to Do Indoors in NYC for Rainy and Cold Days

•   Bar Jamon  (Gramercy, Spanish/Tapas, 💰💰💰) – Great spot to hang out and have appetizers and wine. Get the Chorizo with Pickled Peppers.
•   The Dead Rabbit   (Financial District, Cocktails, 💰💰) – JBF Outstanding Bar Program Nominee 2017 and best bar in the world by world’s 50 best bars. “Cocktail menu looks more like a graphic novel than a bar menu” – Business Insider. They have 145 different Irish whiskeys and other unique cocktails.
•   Dominique Ansel Bakery   (South Village, Bakeries/Desserts, 💰💰) – The spot where the famous cronut was invented, but now there’s no line. We tried the DKA and cookie shots. They’re also famous for the frozen s’more, magic souffle, waffle affogato, and DDQ.
•   Jungsik   (TriBeCa, Seafood/Korean, 💰💰💰💰) – Michelin 2 Star in 2018.
•   Pig and Khao   (LES, Filipino/Thai, 💰💰💰)
•   Le Coucou  (Soho, French, 💰💰💰💰) – James Beard Best New Restaurant 2017, Business Insider’s #28 Best Restaurant in America in 2017 , Bon Appetit Best New Restaurants in 2017, America’s 38 Essential Restaurants according to Eater in 2017, and of course, and one of Eater’s 38 Essential NY Restaurants. (Reopens Sept 2021)
• Levain Bakery   (Also  UWS 2  + Harlem, Bakery, 💰💰) – everyone raves about the cookies here. One is good enough to share with 2-3 people. It’s so big and dense, and the texture is in between a scone and a cookie. We tried all the flavors, and the oatmeal raisin and chocolate peanut butter were our favorites.
•   Jean-Georges  (UWS, French/New American, 💰💰💰💰) – We went for their lunch tasting menu, which was a nice way to sample their food. Michelin 2 Star 2018 2018, Business Insider’s #13 Best Restaurant in America in 2017.
•   Los Tacos No 1  (Meatpacking District/Chelsea +  Midtown West , 💰, Tacos) – if you can’t make it out to the west coast and need a taco fix, this is probably the best in NYC we’ve tried so far and it’s inside Chelsea Market. They are on the yelp 100 (2015, 2016, 2018), and one of Eater’s 38 Essential NY Restaurants.

See More: 11 Top Free Things to Do in NYC + More

Honorable Mentions / Taken Off the List

• Artichoke Basille’s Pizza  –  Great fatty midnight snack that’s huge and filling. If you get the artichoke pizza, it’s like eating a creamy soup on a pizza. There’s better pizza in town, so I wouldn’t go out of my way for it, but try it if it’s convenient.
• Her Name is Han  – Korean food made for white people. We ordered the galbijjim and pork belly appetizer and both were mediocre. If you’ve never tried Korean food and you’re scared, this place might be perfect for you.
• Marea  – It’s a Michelin 2 star, but I think the service and ambiance are way better than the food.
• Momofuku Milk Bar  – The cereal milk ice cream was really gross IMO, but if you love the leftover cereal milk, this might be right up your alley.
• Momofuku Ssam Bar  – The food was good and it’s worth checking out if you’ve never had Korean food before and want something with the Momofuku name attached. It was kind of hard for us to justify paying so much, because I’ve had better in LA and I can make it better at home.
• Cafe Lalo  – The food wasn’t very special, but there’s an iconic scene here from the movie You’ve Got Mail that brings in a ton of tourists. I wouldn’t mind sitting here with a cup of coffee when it’s not crowded, but I wouldn’t order the food again.
• Ippudo  – Their pork buns were good but really pricey. And I would skip the ramen. Overall, not worth the wait when there are other options in the city.
• Shake Shack  – Now that there are locations in Atlanta and Las Vegas, I never feel the urgency to eat here. You can always grab a burger before your flight if you’re flying out of Terminal 4 of JFK, though, for a much better meal than eating the airplane food.
• Tsurutontan Udon Noodle Brasserie , Union Square / Flatiron, $, Japanese – it wasn’t bad, but not worth the wait and not as good as the hype. Also, the bowls were too big and annoying to eat out of. My hand kept cramping up.
• Crif Dogs  – Known to be the #1 NYC Weiner. Within the restaurant there’s an old-fashioned phone booth that gets you into the most touristy speakeasy in the city,  Please Don’t Tell . Call 212.614.0386 for a reservation as soon as the phone line opens at 3 PM.

Restaurants That CLosed

Animals , Annisa,  Aureole , Batard , Beygl, Black Tap Craft Burgers & Beers , Breakroom ,  BrisketTown , Bunker, Danny Brown Wine Bar & Kitchen,  Cafe Boulud ,   Contra , Dumpling Galaxy,  East Dumpling , Eggloo , Fish Dumpling,  Glaser’s Bake Shop ,  Graham Ave Meats and Deli , Jeepney, Khe-Yo , kristalbelli, The Lucky Bee NYC, Mary’s Fish Camp , The Meatball Shop , Momofuku Ko , The Spotted Pig, Two Little Red Hens , Pasar Malam,  Mu Ramen ,  Pork Slope , RBBTS aka Rabbits Cafe,  Rebelle , Ruimilk in DT Flushing,  Soto , Sushi Ginza Onodera ,  Uncle Boons ,  Uncle Boons Sister , Wajima Japanese

• If you plan on riding the subway 13 times or more in a week, buy the 7-day unlimited.
• If you’re in town and don’t have time to make it out, food delivery has been growing in large cities like New York, and food courier services like Postmates are popping up to fill this demand. You can even  make money delivering food  (so you can then go spend it on more food for yourself)!
• For more tips:   21 Things You Need to Know Before Visiting NYC

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Have we missed any on our list of best places to eat in NYC? How many of these have you been to and were any of these unsatisfactory?

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Esther + Jacob

Esther and Jacob are the founders of Local Adventurer, one of the top 5 travel blogs in the US. They believe that adventure can be found near and far and hope to inspire others to explore locally. They explore a new city in depth every year and currently base themselves in Las Vegas.

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This Post Has 3 Comments

Hello from Memphis! My favorite spost in Brooklyn are Pizza Moto(It’s in Red Hook) and Frankies 457 (in Carroll Gardens). If you meet Dave, the owner of Pizza Moto, please tell him Jason (Helen’s friend) says hi. Try things other than Pizza. Dave does a great job allowing various flavors to be expressed individually as well as having them work together. Enjoy the blog guys….thanks and safe travels!

Lombardi’s in Little Italy really needs to be on this list. Just saying.

I wasn’t a fan the first time I tried it, but maybe I ordered the wrong thing. What did you order?

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The 100 Best Restaurants in New York City in 2024

Our critic, Pete Wells, drops his annual ranking. See what’s new, what moved and what left the list.

By Pete Wells

I should have seen it coming last year when my editors put the following headline on my attempt to name the city’s greatest places to eat: “ The 100 Best Restaurants in New York City 2023 .”

That “2023” implies doing it again in 2024. Still, when they told me that’s exactly what they wanted, my first reaction was surprise. This was followed by the realization that I had a lot of eating to do.

Twenty-two places in this edition of “The 100 Best Restaurants in NYC” are new. I’ve eaten at all 100 in the past 12 months, except for La Piraña Lechonera and the Queens Night Market, both of which are currently closed for the season. (I don’t accept free meals from restaurants I write about.)

New York is a big city, and I tried to find 100 restaurants that represent its neighborhoods, its people and the rewards it has in store for hungry, curious eaters. The list is a tour. If you take it, you’ll see all five boroughs and a wide array of cooking and serving styles.

There are hushed counters where fewer than 10 people at a time enjoy the marvels a great sushi master can conjure, and open-air stalls where jerk chicken soaks up the smoke of hardwood charcoal. And quite a few restaurants in between.

Not many people will eat at all of them. But if you read about them, I hope you will start to see New York the way I see it whenever I look at my options and ask myself where I am going to eat next.

— Pete Wells

Showing all 100 restaurants.

Tatiana by Kwame Onwuachi

Le Bernardin

La Piraña Lechonera

Superiority Burger

Una Pizza Napoletana

Jeju Noodle Bar

The Four Horsemen

Trinciti Roti Shop

Jean-Georges

Casa Mono and Bar Jamón

Queens Night Market

Café Carmellini

Shion 69 Leonard Street

Gramercy Tavern

Szechuan Mountain House

Forever Jerk

Clover Hill

Gage & Tollner

Shaw-naé’s House

Yoon Haeundae Galbi

Mercado Little Spain

Great N.Y. Noodletown

Village Cafe

Falafel Tanami

Barney Greengrass

Le Crocodile

Chongqing Lao Zao

AbuQir Seafood

Birria-Landia

Hainanese Chicken House

Mark’s Off Madison

S & P Lunch

Mariscos El Submarino

Temple Canteen

Foxface Natural

Hakka Cuisine

188 Bakery Cuchifritos

Hav & Mar

Hamburger America

Laghman Express

Mapo Korean BBQ

Cka Ka Qellu

Vendors at Junction Boulevard

Shopsin’s General Store

Hyderabadi Zaiqa

Zum Stammtisch

Ewe’s Delicious Treats

Randazzo’s Clam Bar

1. tatiana by kwame onwuachi.

Randy Smith for The New York Times

Go ahead, ask Resy to ping you when a table at Tatiana becomes available. You might as well learn Icelandic while you’re at it, because you’re going to be waiting a while. Deep into its second year, after much of the hype about Mr. Onwuachi’s spirited rundown of Black cooking styles in New York (Southern, Caribbean, West African, bodega-esque) has blown over, Tatiana remains among the very few places in town where reservations are truly hard to come by. It’s quickly becoming an institution. Is it maturing, too? The truffled chopped cheese is now a satisfying and rather lush steak sandwich, a more fully realized recipe even though it may no longer quite qualify as a chopped cheese. Service can still register as under-rehearsed. Yet the people working at Tatiana, many of them newcomers in the restaurant trade, convey genuine warmth and enthusiasm, which I’ll gladly take over the chilly formalities that prevail in other restaurants that charge this much or more for dinner. Mr. Onwuachi clearly wants you to have fun at Tatiana, but I suspect he also wants you to ask why there aren’t more places like it.

When the tasting counter in Roberta’s backyard finally reopened in January, it had something to show for its unusually long pandemic break: a new chef, Victoria Blamey. She works with Carlo Mirarchi, Blanca’s owner, within the nominally Italian outlines he established in its first decade: the esoteric raw seafood plates, the unexpected vegetable courses, the spare and thrilling bowls of pasta, the remarkable cuts of meat aged on site and painstakingly cooked over Japanese charcoal. But she builds on that structure, adding the intense flavors she loves (often from fermentation, as in the yuzu sauerkraut draped over raw surf clams) and some dishes drawn from the Chilean cuisine she grew up with (like tortilla de rescoldo, a flat and nearly black bread traditionally baked in ashes). Her far-reaching and forward-looking menu is served to a soundtrack provided by an open turntable and a stack of LPs. This has to be the only restaurant in the world where you can play side B of “Gypsies, Tramps and Thieves” while you wait for the pheasant course.

3. Le Bernardin

Karsten Moran for The New York Times

You can drop in for a fairly quick lunch, not the whole multi-installment chef’s tasting megillah, just a simple three courses for $127, in and out, no big deal, and still the cooking will make you feel as if tectonic plates were shifting under your feet. In January, what did it for me was the fluke. Boring old fluke, served all over town, where’s the thrill in that, Eric Ripert? And then one of the servers fills the white space around the fish with a sauce the color of saffron. It smells like fennel and lobster. The inspiration is bouillabaisse, right, but (tremor) why is it so briny and (rumble) rich and hey, um, is that (people run for cover …) sea urchin?

Daniel Krieger for The New York Times

At this point Manhattan must have more Korean tasting counters than kosher delis. Atomix remains the one to beat, though, the leader in finding new ingredients (locally foraged pineapple weed and maple flower are on the spring menu), grounding its experiments in tradition and putting its meals into the larger context of Korean ceramics, fabrics and even chopstick design. The concrete dining room is more chilly than cuddly, but it has little of the pretension that afflicts some other tasting counters. Its earnestness is surprisingly appealing.

5. Via Carota

Nico Schinco for The New York Times

Maybe you waited two hours for a table, maybe you lucked into a bar stool, maybe you took a reservation at one of those in-between times that are the only ones that ever seem to be offered. (At 4:15 p.m., are you having lunch or dinner?) In any case, as you hold up the broadsheet menu with its drawings of artichokes and figs, the old favorites compete for your attention: the crisp olives stuffed with pork, bruschetta under mounds of butter with a folded silvery anchovy on each mound, the slick tangle of tonnarelli studded with explosively fragrant peppercorns, the spreadably soft garlic cloves with golden sections of fried rabbit. There may not be another restaurant in town where so many dishes are indisputable classics, where, just when you think you’ve made up your mind, your eye falls on the meatballs sweetened with raisins and pine nuts …

6. La Piraña Lechonera

Lanna Apisukh for The New York Times

Each winter, the rickety, boarded-up trailer on East 152nd Street looks as if it won’t survive the next strong breeze. And each spring, Angel Jimenez unlocks the door, heats the deep fryer, powers up the salsa music, sharpens the machete and brings the city’s greatest expression of Puerto Rican eating back to life for another season. The frituras, little shrimp-filled pastelillos and shiny golden bacalaitos, are superb. So is the cold octopus salad, crunchy with diced peppers and olives. But the reason we wait all winter for La Piraña’s return is the roast pork. Rubbed with garlic and pepper, splashed with milky garlic sauce and, if you like, some vinegar-and-chile solution swirled in an empty rum bottle, it is the closest a New Yorker can get to a plate of slow-cooked lechon up in the mountains outside San Juan.

Dish picture: Karsten Moran for The New York Times. Interior picture: Lisa Corson for The New York Times.

The city hasn’t quite caught up with Semma yet. To some extent we can blame the Unapologetic Foods group, which opens restaurants faster than Guided by Voices puts out albums. But the real issue is that we haven’t seen anything like Vijay Kumar’s interpretations of South Indian food before. Mr. Kumar doesn’t just toy with the distinction between refined and rustic; he obliterates it. The North Fork snails he sautées with tomatoes and tamarind would be cooked over a campfire in the rice paddies of Tamil Nadu, yet they get along with a glass of Pouilly-Fuissé from the Mâconnais as readily as any Burgundian escargot.

8. Superiority Burger

Diner, vegetarian hangout, greenmarket evangelist, laboratory, improv collective, museum of East Village ephemera — ever since it moved to Avenue A last year, Superiority Burger has been trying out new personas, without discarding any of the old ones. The exceptional, airy focaccia that is the focus of a sizable cult is now sold by the slice, but only at the bar on Monday and Tuesday. Grab-and-go veggie burgers, “hippy poutine” and fried tofu sandwiches that turn every preconception about bean curd on its head are available on Thursday, Friday and Saturday after 11 p.m. (During this “Night Shift,” you can also eat a pie from the celebrated Chrissy’s Pizza pop-up, as long as you ordered ahead.) There is no time of day when you can’t get gelato and sorbet in freethinking flavors like saffron-labneh or tahini with fudge swirl. Waffles and other breakfast foods now materialize on weekends. Is this any way to run a hamburger stand? Yes, it is.

Evan Sung for The New York Times

At his counter on the Bowery, Tadashi Yoshida can wow you into submission before he hands you the night’s first piece of sushi. Your omakase dinner might begin with a small cocktail of caviar and bigfin reef squid in sweet and tender strands. Mochi might follow, grilled over charcoal until crisp and chewy, then wrapped around sun-dried mullet roe, briny and intense. During certain weeks of the year there could be white sacs of cod milt. Or oysters and tilefish in a rich, breathtaking soup made from hairy crab. Mr. Yoshida’s appetizer repertoire seems to be endless. By the time he fills a brazier with live charcoal to sear the mackerel sushi that is his signature, showstopping dish, your surrender is complete.

10. Torrisi

Torrisi is now turning out the most dazzling and accomplished cooking of all the Major Food Group restaurants. (The distinction used to belong to the Grill, which this year slides to No. 55 in my ranking.) Who knows what the future holds? But Rich Torrisi, standing in one corner of the open kitchen, conducting a crew that is equally adept with Vietnamese octopus as with tortellini folded as gracefully as a silk pocket square, certainly looks like a chef who has found his forever home.

Interior picture: Ben Russell for The New York Times. Dish picture: Ed Lefkowicz for The New York Times.

The food seems slightly more familiar than it did when Ignacio Mattos brought Estela to Houston Street in 2013. One reason for this is that small-plates restaurants across the country have helped themselves to its unexpected flavor harmonies and unforced visual aesthetic. Some even lifted entire recipes. Never mind the imitators, though. An Estela dish can still knock you over with originality. Where else can you get orange segments under a floss of dried shrimp and Thai chile threads? Nowhere, yet.

12. Una Pizza Napoletana

Dish picture: Evan Sung for The New York Times. Interior picture: Daniel Krieger for The New York Times.

A couple of years ago, Una Pizza was half-empty so often that its owner, Anthony Mangieri, was thinking of pulling up stakes. Then he did an about-face — or maybe we did. Now, he and his pizza are acknowledged downtown institutions. Fans buy Una Pizza-branded apparel, extra-virgin olive oil and panettone; they begin lining up half an hour before the doors open; and they’ve made reservations among the city’s most scalpable. The source of this fevered loyalty is the five standard pies and a weekly special, all of them with a fat, tender, char-speckled Hula-Hoop of dough surrounding a low valley of tomatoes or cheese or both. There’s not much else on the menu, but the fire-roasted peppers are worthwhile and the sorbetto can be stunning.

13. Ci Siamo

I know people who refused to try Ci Siamo for a while because it’s located in Nowheresville — the concrete future-scape known as Manhattan West. Then they went, and they got lost. They complained about the schlep before, during and after the next visit. But when they found themselves planning a third meal, they were forced to admit that Hillary Sterling has put Nowheresville on the map. There are other chefs in town with a wood-burning hearth and a love of rustic Italian flavors, but Ms. Sterling’s menu may have the highest percentage of dishes that are flat-out fantastic.

Liz Barclay for The New York Times

It can be depressing when restaurants are cloned, but for Jean-Georges Vongerichten there were undeniable advantages to making a branch of ABCV out of his vegetarian hide-out, Seeds & Weeds, in the Tin Building. For one, an outright copy can be better than a halfhearted imitation. ABCV’s executive chef, Neal Harden, has spent years studying interesting ways to eat grains, roots, fungi and so on. His food is so much more advanced than it is at other, similar places that eating there can be like time-traveling and discovering that the post-livestock future turned out extremely well. If ABCV can be cloned successfully, we may not need to clone meat.

The cooking of Jiangnan, including Shanghai and the cities of the southern Yangtze Delta, gets the nuanced treatment it deserves at CheLi. Instead of, say, scorching chiles or other powerful seasonings, Jiangnan uses Shaoxing wine to provide subtle, invisible emphasis in many dishes, like chilled wine-soaked crab and stir-fried loofah. Dragonwell tea scents the soft curls of sweet Longjing shrimp, which come to the table enveloped in dry-ice fog. Delicate is probably not the best word for CheLi’s mao xue wang, a majestic stew of ham, beef, shrimp, intestines and congealed duck’s blood, all bobbing under a quarter-inch or so of chile oil. But it’s not wrong, either.

16. Jeju Noodle Bar

Cole Wilson for The New York Times

Getting a table is no easy feat, but apart from that, Jeju is one of the city’s most accessible modern Korean restaurants — a crowded category that has more than its share of tasting menus with triple-digit prices. The quietly marvelous mushroom ramen, with Parmesan foam and a squeeze of lime, is a meal in itself, and costs $27. For about the same price there are seafood appetizers, such as rosy cubes of raw kinmedai and clams in a dill- and chive-scented broth, so carefully considered they could be airlifted right into a 12-course degustation, although they’d probably have to be a tenth the size.

17. The Four Horsemen

John Kernick for The New York Times

Whatever picture floats through your mind when you think of a rock star’s restaurant, it probably doesn’t resemble the Four Horsemen, owned in part by James Murphy of LCD Soundsystem. There is no grandstanding, no concert memorabilia and very little debauchery unless you count the four-top of wine-business insiders in the back drinking magnums of organic, wild-fermented Champagne from Georges Laval. What the restaurant does have is a low-key obsession with excellence. You see it in the attention to brewing tea and coffee, in the basket-drained ricotta made daily in kitchen, in the unfussy seasonality of Nick Curtola’s menus, and in the way the servers seem to know all about the wines but aren’t in a rush to prove it. Like everything else at this serious little restaurant, it just seems to happen naturally.

18. Trinciti Roti Shop

Sometimes when I land at JFK, I am tempted to make the 10-minute drive to Trinciti so I can refresh myself with two or three Trini chicken curry doubles and a couple of aloo pies, slit open and filled with shrimp and tamarind chutney. But the sad truth is that I’m always too tired from traveling, and there’s no place to sit at Trinciti. Plus, you need your wits about you simply to order, particularly on the weekend, when there is one line for bake and shark, another for all the other food, and a third to pay. Friday, Saturday and Sunday are the only days you can get bake and shark — spicy, sweet, tangy and crunchy in about five different ways, it is the greatest fish sandwich in the five boroughs. So I treat Trinciti as a destination of its own, worth a separate trip.

19. Jean-Georges

By this point, Jean-Georges Vongerichten shouldn’t have any tricks left up his sleeve. But a six- or 10-course dinner at his urbane, understated restaurant on Columbus Circle is almost sure to deliver something you didn’t quite see coming. Wagyu tenderloin with braised endive might look like a simple steakhouse riff, but how can that sticky and intensely fruity hoisin sauce get along so well with a jus that carries the fragile perfume of bergamot? How can citrus segments, spicy Fresno chiles and shiso oil be piled on top of raw scallops without crushing their sweetness? Sean Considine, the pastry chef, makes sure the surprises start up again with dessert and continue through the final barrage of marshmallows, pâtes de fruits and chocolates.

Mam is still something of a rough draft, but it is looking more and more like a serious restaurant. True, the miniature kitchen, miniature dining room and miniature plastic furniture were part of what made Mam so charming in its early days on Forsyth Street, when Jerald and Nhung Dao Head were dishing out Hanoi-style bun dau mam tom to a small audience at what seemed to be a pop-up. The crowds grew as word got out about the housemade fried tofu, the blood sausage, the fish mint and other Vietnamese herbs, and the fermented shrimp sauce that made everything taste better. But crowds and small quarters are not made for each other. Last year, the Heads signed a lease on a space next door. Meanwhile, Mr. Head has been adding to his repertory, applying his obsessive, detail-oriented attention to, among other things, a pho bo that rivals his bun dau mam tom.

21. Casa Mono and Bar Jamón

According to the second law of thermodynamics, exciting young restaurants are doomed to become less exciting with age. At 20 years old, Casa Mono and its wine-bar annex next door, Bar Jamón, gracefully defy that law every day. Andy Nusser hasn’t lost his appreciation for the strong, elemental flavors of Spanish cuisine: smoky eggplant purée beneath fried baby squid; the paprika blast of the raw, spreadable pork sausage sobrasada, to be smeared on golden toast with waxy chunks of honeycomb. The nose-to-tail fad has come and gone, and Casa Mono sails on placidly, flying the flag of lambs’ tongues and pigs’ ears. The wine list has grown to about 600 Spanish bottles: serious Cava, aged Rioja and avant-gardists from all over.

Colin Clark for The New York Times

There are no bad seats at Kono, a dramatic, black-walled yakitori on an alley in Chinatown. The stools on either side of the grill, though, have the best view of the chef, Atsushi Kono. He never stops moving. All night he’s turning, poking, relocating and examining chicken skewers, placing one over searing heat, letting another rest above a cooler patch of charcoal. His hypervigilance produces degrees of tenderness and juiciness and crunchiness that can make you feel as if you’re eating chicken for the first time.

23. Queens Night Market

You sometimes hear that you can find every cuisine on earth somewhere in Queens. That’s not true yet, but the first place to check would be the lawn behind the New York Hall of Science, where the Queens Night Market runs every Saturday from April to October. Vendors this year will be making cassava leaf stew from Sierra Leone; Fujianese oyster fritters, popularly known as UFOs; ducana, the Antiguan mash of sweet potato and coconut wrapped in banana leaves; and a few dozen other local specialties. As usual, nothing will cost more than $6.

24. Café Carmellini

Rachel Vanni for The New York Times

At Locanda Verde, the Dutch, Lafayette and Carne Mare, Andrew Carmellini’s personal cooking style is buried so deep in the mix that you could eat at all of them and still not be able to say just what an Andrew Carmellini restaurant is. At Café Carmellini, you get to hear his voice. He’s cooking in an elaborate, technically adroit style that he hasn’t used much since his days working for Daniel Boulud. We tend to connect that style with dusty old recitations of haute cuisine, an association the silver domes and somewhat stilted service don’t quite dispel. But there’s nothing antiquated about Café Carmellini’s food. It’s fresh and sharp; he’s having fun showing off skills you don’t often see these days. Even when he blends French and Italian cuisines, not exactly an earth-shattering concept, he puts them together in his own way.

One appetizer at Sailor is a tribute to the chef Judy Rodgers, an antipasto plate of anchovies, celery slices, black olives and pieces of Parmesan that was a fixture on Ms. Rodgers’s menus at Zuni Café in San Francisco. It is as close to a manifesto as we are likely to get from April Bloomfield, the gifted and non-loquacious chef at Sailor. What it might be saying: Creativity is overrated, details are everything, the best cooking is invisible, and the best cooks know when to get out of the way. You might come to the same conclusions on your own when you eat her roasted potatoes stuck to crisp wafers of toasted cheese, her warm hunks of celery root basted with melted butter, her smoked pork shoulder collapsing in on itself and her mahogany-dark caramel sauce clinging to crisp puffs of profiteroles.

For years, Persian food aficionados dreamed of finding a respectable tahdig in the city, or even an acceptable khoresh fesenjan. Today Sofreh, in Prospect Heights, makes those and other dishes in a traditional, homestyle form, while Eyval, in Bushwick, reimagines them as modern restaurant dishes. You can eat well in both restaurants, but when the mood for black lime and saffron strikes me, I’m more likely to head for Eyval. I appreciate the way Ali Saboor uses his wood oven to pin down the smoky character of Iran’s street food. I like the way his boranis repurpose yogurt as a foil for seasonal vegetables. As for the tahdig, it’s been edited down to the crunchy, golden quarter-inch at the bottom of the pan, exactly the thing that makes tahdig worth dreaming about.

Sasha Arutyunova for The New York Times

Participles are all over the menus at King: “crushed celeriac,” “smashed borlotti beans,” “torn Taggiasca olives.” If it was your first time there, that menu would tell you the food is going to look handmade and a little messy, in an appealing way. You’d know, too, that the chefs, Jess Shadbolt and Clare de Boer, have noticed the way rough edges make things taste better. Much of the inspiration is southern French or northern Italian, but the, sensual allure of the food comes directly from cooks who know the value of crushing, smashing and tearing.

28. Le Coucou

Danny Ghitis for The New York Times

The slender white tapers, the soaring toques and the quenelles de brochet refer to New York’s historic Le and La restaurants more than they do to anything in the France of today. (Paris hot spots like Clamato just look like Brooklyn.) The menu brings the domed plates of haute cuisine into the modern world, paying more attention to vegetables and flavors that were unknown at Le Pavillon. The tart and slightly funky counterpoint to halibut in a satiny beurre blanc is provided by a bed of fermented daikon, and the roast venison loin comes with a side of cabbage, draped in smoked cream, that’s sort of astonishing.

29. Zaab Zaab

Portrait picture: Will Englemann. Dish picture: Adam Friedlander for The New York Times

In the two years since its sharply focused larb ped udon and other Isan dishes began drawing enthusiastic crowds to Elmhurst, Zaab Zaab has changed chefs and gone on an expansion tear. Today Zaab Zaabs can be found at the Essex Market in Manhattan; a new retail-residential development in Flushing, Queens; the James Beard Foundation’s food hall on a Hudson River pier; and in Williamsburg, Brooklyn, under the name Zaab Zaab Talay. Now led by Kannika Kittipinyovath, the kitchen of the Elmhurst original may have grown stingy with fresh herbs like holy basil, which once made Zaab Zaab’s kapow so thrilling. On the other hand, there’s no shortage of dill in the hor mok, bundles of catfish steamed in banana leaves. And the cooks still throw chiles around like there’s no tomorrow.

Seven years on, with Seoul Salon, Naro and Atomix in their portfolio, the first restaurant Ellia and Junghyun Park opened is still the best introduction to their vision of modern Korean dining. The prices are higher — instead of three courses for $36, you now get four for $75 — but there are rewards. The hard surfaces in the coolly minimalist shoe box of a dining room aren’t as noisy as they were, and the cooking is more self-assured and coherent. Atomix is the place to go if you want to blast off into orbit with the Parks, but Atoboy shows there is a lot of fun to be had back on earth.

31. Houseman

They are becoming hard to find, chefs who put their energy into a single restaurant the way Ned Baldwin does at Houseman. This used to be the goal of many cooks. It still is the dream for a certain kind of diner, those of us who wander Manhattan searching for a neighborhood joint where each detail has been considered, from the day’s weather to the temperature of the butter; where the roast chicken and the burger are prepared with the same care as, say, a slow-roasted short rib served with a casual Cognac-cream pan sauce and a Yorkshire pudding the size of a kitten; where, if you go back again, your next meal won’t be worse than your last — and might be a little better.

32. Shion 69 Leonard Street

Is there another sushi master in town who gets as excited about seafood as Shion Uino? “Forty-six pound grouper from my hometown,” he says, beaming, as he carves pieces of sashimi from the side of an enormous, alabaster-colored fish. A few appetizers later, he serves a tall, meaty hunk of broiled fish under a thin, crisp shell of golden skin. “White grouper, very rare!” He is a student of the Edo style, rarely adding anything to his nigiri. The appetizers are virtually unadorned, too, like the heap of chilled snow crab salad dressed, barely, with vinegar.

33. Gramercy Tavern

Interior picture: Francesco Sapienza for The New York Times. Dish picture: An Rong Xu for The New York Times.

A night at Gramercy Tavern is about as close to a sure thing as Manhattan provides. Michael Anthony’s platings always look colorful and playful. In due time, they reveal that nothing about the way they are put together is accidental. The kitchen always seems to get more out of the Union Square Greenmarket than anyone else in town. The servers never seem to be going through the motions. And, the most bankable of New York City certainties, if you eat in the dining room, you will be sent home with something for breakfast.

The restaurant’s move down the street and around the corner finally happened last summer, and none of the calamities the regulars feared came to pass. The woodwork, the Oxford-cloth shirts, the candles burning on top of the bar and the Negronis mixed at a rate that sometimes approaches one for each customer — all unchanged. There is the rabbit roasted inside a crisp sheath of pancetta, the Cornish hen grilled to a crackle, the lasagna with its sheets of pasta stacked like pages in a book. Give or take a couple of bar seats, the relocated I Sodi is exactly the same restaurant spread over two rooms instead of one, and going there is a little like seeing your favorite movie on the big screen for the first time.

The kitchen at Daniel looks far and wide, and won’t think twice about weaving ingredients like Sea Island peas, Minnesota wild rice and burrata into the menu. Still, the cuisine of France remains the through line of almost every meal you might have in the grand colonnaded dining room. Of his generation of French chefs in the United States, none illuminates the flavors of his home country more faithfully than Daniel Boulud. And nobody works harder to help you see the light, even if it takes a whole plate of the city’s best madeleines to make the bulb click on.

36. Szechuan Mountain House

Its most famous and photographed dish is called “swing pork belly,” steamed bacon strips and bands of shaved cucumber thrown over what appears to be a tabletop laundry rack. You twirl these up with your chopsticks and drag them through a dipping sauce of minced raw garlic in a bowl of chile oil. It may not be the best thing on the menu, but it is pretty great, and it illustrates the inventiveness and subtlety that sets this restaurant apart from legions of Sichuan competitors. Of course, you can get fiercely spicy versions of mapo tofu and Chongqing chicken, too, but meals at Szechuan Mountain House become more interesting when the standards appear side by side with what the menu calls, a little optimistically, “modernist cuisine.”

37. Koloman

The New York dining scene has what diplomats call a special relationship with Europe. The painstakingly high-church Mittel-European cooking of Koloman would seem absolutely bizarre in Miami. On West 29th Street, Emiko Chisholm’s domed cheese soufflé with intense mushroom jam and Markus Glocker’s teacup of duck liver parfait under a clear jelly of trockenbeerenauslese riesling from Alois Kracher are able to slip into the ground floor of an Ace Hotel and pass for casual dining, or something like it.

Interior picture: Daniel Krieger for The New York Times. Dish picture: Colin Clark for The New York Times.

A small, awkward East Village basement that couldn’t seem to get a permanent liquor license doesn’t sound like the place you’d want to plant a world-class wine bar with a powerfully technique-driven kitchen. But this is post-pandemic Manhattan, where our real-estate compromises are even crazier than before. Joshua Pinsky is one of those cooks who pours effort into making things taste better than you think they will. Then he covers up the signs of effort so the deliciousness takes you by surprise. The exception is the devil’s food cake. You can tell from the other side of the room that it’s going to be like shooting pure dopamine into your skull.

39. Rezdôra

There is a full menu, of course. You can order, say, an antipasto and a main course, and tack on a creamy housemade gelato before you go. But those other courses aren’t what you’ll remember later on. That will be the pasta. Which might be considered a reason to skip the other stuff and dive right into the pasta tasting, five in all, each one a specialty of Emilia-Romagna, starting with tiny tortellini in a 12-hour capon broth.

40. Okdongsik

Adam Friedlander for The New York Times

This 13-seat Korean counter on East 30th Street is as good an argument for one-dish restaurants as we’ll ever get, never mind that it actually serves two dishes. One of them is mandoo. They are stuffed with minced pork, tofu and glass noodles, and they are great — no afterthought. But the dish that makes Okdongsik one of the most valuable addresses in New York dining is its dweji gomtang, a clear pork broth. Each bowl, outfitted with almost-firm grains of white rice and very thin slices of simmered pork shoulder, gestures toward transcendence, or as near as you can come to it across the street from a Best Western.

An Rong Xu for The New York Times

If you spotted Misi’s floor-to-ceiling windows while cruising down Kent Avenue on a pedal-assist Citi Bike at the maximum speed of 18 miles an hour, you might mistake it for one of the generic minimalist trattorias that seem to have come out of some gentrification starter kit. But on a closer look you can see the intelligence that organizes Misi’s hard surfaces, including the glass room where cooks roll out ravioli and spaghetti alla chitarra as if they’re on display in a big pasta aquarium. There’s intelligence at work in Missy Robbins’s menu, too. It focuses almost solely on vegetables and pasta, yet the ingredients and seasonings are so appealing you never feel that anything’s missing.

42. Frenchette

West Broadway has two major brasseries, one for each side of our appetite. The Odeon, well lighted and reliable, gives us what we know we want. Frenchette, shadowy and mysterious, gives us things we may not have started to desire yet: a peculiar Loire red that will seem casual one minute and dead serious the next, meaty cod cheeks in red bread crumbs spiked with Espelette pepper, or calf’s liver pinned to a pink sheet of prosciutto and sautéed, like saltimbocca.

43. Ernesto’s

When Basque Country entered the travel plans of people who arrange their vacations around their dinner reservations, it was because of the efforts of Mugaritz, Arzak and a handful of other experimental restaurants. Their forward-thinking cuisine is not what you eat at Ernesto’s. You eat the burly, elemental food that for generations has been passed down, essentially unchanged, by taverns and asadores where sardines are cooked over an outdoor fire. This being New York, the grill on which Ryan Bartlow cooks early spring calçots, whole Montauk fish and juicy cutlets of Ibérico pork is inside the kitchen. But the brawny spirit is the same; even things like white asparagus and a tortilla española with caviar have a rustic touch.

44. Forever Jerk

Clay Williams for The New York Times

Jerk is outdoor food at heart, and the best jerk cooks around the city work on sidewalks or in the street, sometimes with the benefit of a tent or tarp, sometimes without. The king of New York jerk cooks is Oneil Reid, who designed Forever Jerk’s oversize charcoal-fueled rigs to pump smoke into chicken and pork without scorching them. His jerk is tender and juicy, a goal that eludes many chefs. The jerk sauce achieves a taut balance of sugar, sourness and spice, and even seems to have caught some of the smoke itself. The impressively large rig on the side of Flatlands Avenue in Brooklyn, also used to roast ears of corn and whole sweet potatoes, is the center of the Forever Jerk universe. The location on Guy Brewer Boulevard is an indoor restaurant, which is to say it’s not quite the same.

In the city’s Japanese restaurant scene, udon is the forgotten noodle. It isn’t as popular as ramen or as revered as soba, which can be made well only with a certain amount of practice. This may explain why the two Raku udon restaurants and their chef, Norihiro Ishizuka, aren’t more widely recognized. They do have a loyal following, though. Raku’s fans appreciate the tensile elasticity of the noodles, the sparkling lightness of the dashi, and the delicate and greaseless tempura. For such small restaurants, the menus range widely, swooping from kitsune udon, relatively easy to get here, to less commonly seen varieties like the Japanese adaptation of Chinese zhajiangmian, called ja ja.

46. Clover Hill

Many of Charlie Mitchell’s peers in the rarefied arena of multicourse, multi-hundred-dollar tastings (dinner at Clover Hill is $305 a person) think they’ve met their seasonal/local quota if they strew the petals of some wildflower picked last week around a fish dish they’ve been serving for months. In Mr. Mitchell’s kitchen, the seasons are central; this time of year, this week, is the subject of his menus. In high spring, he might lead off with a horseradish-dusted asparagus tart, the size of a communion wafer; then bring asparagus back a short while later in the company of Hokkaido scallops and puréed nettles; and surround a rich, oily piece of shark-skinned flounder with “a celebration of peas.” He’s as fond of Japanese seafood as he is of local greenery, which is a bit puzzling. But his belief in what he’s doing is total, and it comes through on every plate.

47. Aquavit

Sasha Maslov for The New York Times

Aquavit was gently pushing Swedish food and drink before anyone put the words “New Nordic cuisine” together, and has outlived several exponents of that style. Emma Bengtsson’s kitchen has kept its grip on the old ways — at lunch, the Swedish meatballs and the herring platter are still hard to equal. The rest of the menu is modern, although it avoids the avant-primitivism of Noma in favor of gentle harmonies like salmon with a saffron-tinted swirl of lobster bisque.

48. Gage & Tollner

Jeenah Moon for The New York Times

The 19th-century dining room had been out of commission for so long that when Gage & Tollner finally came back in 2021, almost everybody who came to eat was getting a first look at its marble, mahogany and converted gaslights. Now the place has a reputation again, and those who are lured by its oysters and Parker House rolls, fried chicken, crab cakes and baked alaska are likely to be return customers. That doesn’t mean heads have stopped swiveling.

49. Don Peppe

The jockey silks and other Aqueduct memorabilia on the walls don’t do much to dress up a bluntly monochromatic and overly bright dining room. If you want atmosphere, take a deep breath and smell the garlic. The kitchen must go through bales of it every day. There are no small plates at Don Peppe, where the minimum order of pasta is one pound (before cooking). So make room on the table for a sloshing platter or two of linguine with clams; shrimp Luciano with its own side of spaghetti; and anything on the menu with the name Don Peppe on it, including a salad the size of Cleveland. The food is overflowing not just with garlic, but with the aromas of Southern Italian cuisine in the deliriously intense form it took in the hands of New York City cooks.

50. Shaw-naé’s House

Show up at this Staten Island soul-food restaurant before your table is ready and you’ll be invited to sit in “the living room,” a pair of sofas facing a coffee table next to the orange glow of an electric fireplace. Will it feel like home? It may, if home is a place where a pitcher of rum punch appears at the drop of a hat, where two immersions in a deep fryer produce a whole red snapper that’s juicy down to the bone, and where everybody is eating “soul fries,” a bonkers remix of nachos in which mac and cheese, fried chicken and collard greens are piled over French fries.

51. Barbuto

It’s been 20 years since Jonathan Waxman opened Barbuto, dedicated to the idea of making it all look easy. Easy to make the one true kale salad in a world full of pretenders. Easy to blow people away by spooning salsa verde over a chicken roasted in a pizza oven. Easy to make chocolate budino that has the same relationship to regular pudding that espresso has to coffee at a Nebraska truck stop. But before you decide it must, in fact, be easy, just remember that this kind of accidentally perfect Italian food has been Mr. Waxman’s whole deal since the 1970s

52. Yoon Haeundae Galbi

Cole Saladino for The New York Times

It used to be possible to argue in a good-natured way about where to get the best Korean barbecue in K-town. Since Yoon’s short rib appeared, though, it has really been the only answer. The meat is scored in diagonal slashes, breaking down the connective tissue and carving a network of grooves for the marinade to travel in. The slashes also allow the helmet-shaped tabletop griddle to sear the meat in skinny, deeply browned ridges that are wonderful with Yoon’s ssamjang and seasoned salt

53. Foul Witch

What kind of name for an Italian restaurant is that? At least it lets Sam Pollheimer and his kitchen chase something a little more unusual than penne and tiramisù. You might want a rolled pasta called spaccatelli with braised pheasant that’s been dry-aged to a deep funk, followed by goat shoulder roasted in the wood oven with turnips. Bay leaf ice cream could be cool. But what about that black-pepper gelato with brûléed lardo?

54. Dhamaka

Exterior picture: Emon Hassan for The New York Times. Dish picture: Jenny Huang for The New York Times

A year ago, Dhamaka replaced most of its original menu with new dishes, not the move you’d expect from a place that is turning away diners every night. I’m sure some customers are still mourning their old favorites, and there were many things on the starting lineup that you simply couldn’t find anywhere else in Manhattan. But the truth is that in its first years Dhamaka focused very heavily on chile-laden meats, to the point of redundancy. It’s easier now to put together a meal that has a little rhythm and variety, and you can still arrange to finish with the Champaran meat, a mutton curry so fiery it could light a cigar.

55. The Grill

When the Grill was new, it reimagined midcentury American dining with a stylized sense of theater while managing to hit every single technical mark. The complete mess it made of an $85 chicken potpie, among other glitches at a recent meal, made last year’s top-10 ranking here impossible this year. But so much about this restaurant remains confidently excellent, starting with the cocktails and ending with the layer cakes stacked so tall they look as if they’re trying to fit in among the towers of Park Avenue.

56. Contento

If you get discouraged about the direction of the restaurant business, the fastest antidote is dinner at Contento. It can restore your faith to watch as the staff makes sincere efforts to welcome people in wheelchairs, or those who need specially designed flatware, or diners with visual impairments, or their guide dogs. But there are less obvious ways in which Contento overachieves. The wine list is longer and more interesting than most restaurants this small would attempt, and Oscar Lorenzzi’s cooking can convince you that you should be eating Peruvian food every night.

57. Mercado Little Spain

Ellen Silverman for The New York Times

One of many mysteries of José Andrés that scientists should study is the man’s ability to run New York’s most rewarding food hall when he doesn’t even live here. It is true that Mercado Little Spain is better for snacking than dining, but that’s true of almost all food halls, few of which cover as much ground. You can wander from kiosk to kiosk, grabbing a sugar-crusted xuixo for breakfast, a sack of churros with bittersweet chocolate sauce, a soft tortilla española right out of the skillet, gambas al ajillo sizzling in their fragrant oil, a glass of pretty much any kind of wine you’re in the mood for as long as it’s Spanish. The market’s newest stall, Mr. Lopez, makes the pressed sandwiches called bikinis along with chistorra dogs and smashburgers topped with jamón Ibérico.

58. Le Rock

Can anybody resist Le Rock’s snails, each in its own cup with its own hot bath of garlic butter and its own piece of toast? Or the tender leeks vinaigrette, which the servers unwrap from a cloak of dark outer leek greens as ceremoniously as if they were presenting poularde de Bresse demi-deuil? Or the baba carved tableside and then hit with a healthy glug of génèpy or Chartreuse? Well, occasionally I’ll hear from a reader who went to Le Rock with high hopes and felt ignored, lost in the shuffle, assaulted by the decibels. I’ll apologize about the service and say that in my experience the room does seem to be getting quieter. But, I tell them, any good homage to the French brasserie needs to be a little loud for verisimilitude.

59. Great N.Y. Noodletown

When the dining room is busy, which is just about always, it will be full of old Chinatown locals from Hong Kong, couples who think of Noodletown as their place, young social-media explorers ticking restaurants off their bucket list and older but equally clued-in tourists. These groups will overlap considerably with the soft-shell crab followers, the salt-and-pepper squid obsessives, the suckling pig appreciators, connoisseurs of Cantonese char siu, slurpers of wonton soup, and devotees of the restaurant’s much-imitated ginger-scallion sauce.

60. Village Cafe

The part of Brooklyn between Prospect Park and the Atlantic Ocean is a treasure land of food from the former Soviet republics. At Village Cafe, as with many other restaurants in the area, the kebabs are the backbone of the menu. But the Azerbaijani offerings extend well beyond meat on a stick: There are platters of plov, sweet with dried fruits; flatbreads stuffed with minced greens and fresh herbs; the daunting hash of livers, kidneys, hearts and testicles known as djiz-biz; and fat belts of pasta dressed with chopped lamb cooked in its own fat, a noodle dish that seems to stand exactly halfway between China and Italy.

Of all the restaurants washed up on the city’s shores by the first wave of enthusiasm over New Nordic cooking, the most original, thoughtful and lasting has been Aska. Fredrik Berselius, raised in Sweden, built his own kitchen vocabulary by combining Scandinavian flavors with ingredients farmed or foraged around New York. His intricate, gentle tasting menus show a poet’s feel for fleeting moments and the beauty lurking in nature. One long-running appetizer is a frond of fried bladderwrack daubed with drops of mussel emulsion that look like the plant’s natural balloon structures. A wavy cup assembled from shaved walnuts makes an edible shell for a walnut tart. Even his caviar dishes seem to have been discovered somewhere in Middle-earth.

62. Txikito

When Txikito struck out for Basque Country in 2008, a lot of New Yorkers were still fuzzy on the whole concept of Spanish regional cuisines. Instead of starting out slowly with an introductory Gildas for Dummies course, Alex Raij and Eder Montero immediately complicated the picture, inviting ingredients from China, Japan and beyond into the kitchen. Is there another Basque restaurant in the country where the Russian potato salad is augmented with bonito flakes and the boquerones are laid out over spearlike leaves of rau ram?

One downside of being widely imitated is that, years later, your original ideas can read like copies. This has been Craft’s fate, and if you are eating there for the first time, you probably won’t be bowled over by the dangling filament bulbs, the Chilewich place mats, and the copper pans in which meats and fish are carried to the table. But nobody has figured out how to mimic Craft’s ability to get maximal flavor with minimal means. The been-there-done-that feeling ends when you start eating.

It’s hard to know what to make of a restaurant that gets rid of its single best feature, as Lodi did by closing the bakery that produced destination-quality breads and a flauto al cioccolato so precisely made that its lamination might have been designed by an architect. True, Lodi gained a few tables. Now it is easier to stroll in for elegant cafe dishes like bison tartare and chestnut gnocchi. And yes, drinking a spritz or a sbagliato while sitting on or looking out at Rockefeller Plaza produces a distinctly pleasurable shiver of the kind that only the world’s great cities can provide. But we’re still going to need some time to forget about that flauto.

65. Falafel Tanami

The strange concrete bunker askew from the street grid looks even stranger now that a simple wooden porch has been hammered together. Yet this unprepossessing structure is a titan in Midwood’s highly competitive pita-sandwich scene. There is no shawarma here as at Olympic Pita, no schnitzel as at Corner Street Food. This leaves Tanami free to concentrate on its marvelous pita and its falafel, which have brittle fried shells protecting a hot interior that is bright green with herbs. The sheer number of bins of chopped vegetables and salads can induce panic attacks, and many customers just ask for everything. A screaming yellow streak of amba sauce is probably mandatory.

66. Barney Greengrass

Circle framed picture: Karsten Moran for The New York Times. Rectangle framed picture: Jose A. Alvarado Jr. for The New York Times

The place is a cyclone of smoked-fish commerce on weekends and before any major Jewish holiday. On certain other days, a diner at Barney Greengrass can achieve a state close to serenity. There are eternal questions to contemplate: Sour cream or apple sauce? Nova or sturgeon? Toasted or untoasted? There are minor rituals to be observed — the most sacred of all is laughing at the servers’ jokes. Staring at the faded antebellum scenes of the French Quarter on the wallpaper can lead to the sensation that time has stopped moving forward. By your third cup of coffee and second order of latkes, it should be clear that you are sitting at the spiritual center of the Upper West Side.

67. Le Crocodile

Gage & Tollner is where Brooklyn goes to observe birthdays and anniversaries. Le Crocodile is where it celebrates smaller milestones, like living to the end of another day when the whole damned world didn’t fly to pieces. The brasserie menu is full of standards lifted above the routine by little niceties of craft and imagination, with a few unexpectedly flourishes like a truly good vegetarian pâté and a Waldorf salad liberated from mayonnaise at last.

68. Chongqing Lao Zao

Lanna Apisukh

The many, many people loyal to this Flushing restaurant are happy to wait two hours and sometimes more for Sichuan hot pots in the fiery and numbing style of Chongqing. The spicy broth is ferociously hot; even the mild has been known to draw tears from brave women and men.

69. AbuQir Seafood

Stephen Speranza for The New York Times

Meals at AbuQir, a homage to the seafood stalls on the Mediterranean coast outside Alexandria, begin with a consultation over the whole fish and other seafood stretched out on ice in the back. You should probably walk in with a plan. But if the man who takes your order tells you the grilled scallops are excellent today, or if you were thinking baked porgy and he recommends the blackened branzino, you should throw your plan out the window. A sloshy, garlicky plate of baba ghanouj is a fine thing to dip bread into while your fish cooks; in fact, anything with eggplant is a good idea.

70. Birria-Landia

Jenny Huang for The New York Times

New York has never been a food-truck town. But the meteoric ascent of the Birria-Landia fleet, which now cruises the boulevards of the Bronx, Queens, Brooklyn and Manhattan, points to a better and more delicious future. It comes as a relief to find that the beef is still as tender and deeply flavored as a fancy French chef’s short ribs, that the consomé hasn’t been watered down, and that the rich perfume of spices can still turn heads half a block away.

71. Shukette

Your first impulse as you take in Ayesha Nurdjaja’s menu, which bounds from dips to four or more kinds of bread straight from the oven, from salads and pickles to the table-dominating Fish in a Cage, may be to ask for one of everything. Reveling in the brighter, fresher side of the Levantine canon, Shukette takes advantage of the energizing effects of sumac, citrus, yogurt and green herbs.

72. Hainanese Chicken House

The poached chicken in the dish called Hainanese chicken rice tends to confuse people trying it for the first time. The ideal texture, which can strike novices as flabby and undercooked, is more important than the flavor, which is supposed to be mild verging on dull. The expectation is that the customer will go to town with the house sauces, which should not be dull at all, and that the chicken flavor that seems to be missing from the chicken itself will be supplied by the rice. The success of the dish, in other words, depends on a series of bank shots, which is one reason it’s exciting to find it prepared as well as it is at Hainan Chicken House. For all that, this is not a one-dish specialist but one of the most impressive Malaysian restaurants New York has seen in years. The name may sell the kitchen short.

73. Mark’s Off Madison

Portrait picture: Joshua Bright for The New York Times. Dish picture: Daniel Krieger for The New York Times.

Anybody who believes a restaurant needs to tell a simple, easily understood story clearly hasn’t been to Mark’s Off Madison. The only concept plausibly tying together the Italian American favorites and Jewish classics and diner staples on Mark Strausman’s menu is that Mr. Strausman knows a good recipe for all of them. You can eat matzo ball soup, or a tuna melt, or a block of lasagna. You can’t eat a story.

A mural in its original Bay Ridge site shows Palestinian children behind bars under the Aqsa Mosque, between the phrases “down with the occupation” and “live in peace.” As Ayat has multiplied locations, it has kept up its paired messages of peace and support for the people of Palestine. For some New Yorkers, Ayat’s family-dinner mainstays, like the lamb stew mansaf, soured with dried yogurt, and the carefully layered chicken and vegetable dish called maklouba, will open new windows into Palestinian culture. For others, obviously, they will taste like home.

75. Dirt Candy

The great thing about tasting menus is that they act as a blank page that a chef can write anything on. The tragedy is how many chefs have nothing to say. Amanda Cohen does, though. Her five-course meals are like a night of one-act plays, or even comedy sketches, on the theme of vegetables. The cooks work on each dish until it’s a self-contained routine. Crunchy Buffalo collard leaves are sprinkled with powdered hot sauce and served with celery and blue cheese dip, and a savory croissant with a mushroom mousse filling comes with a glass of cappuccino that turns out to be mushroom soup. It’s dinner disguised as a continental breakfast.

76. Llama Inn

Vincent Tullo for The New York Times

It may be easier to see Erik Ramirez’s creative streak at his other restaurant, Llama San in Greenwich Village, where he free-associates on the ways Japanese and Peruvian food do, or potentially might, intersect. At Llama Inn he mostly sticks with translating traditional dishes — beef-heart anticuchos, scallop ceviche — into modern restaurant terms. But he works well when he’s staying within the lines, and there’s no question that the space in Brooklyn is roomier and more comfortable, despite being a truncated triangle under the B.Q.E.

77. Oiji Mi

Oiji Mi summons the spirit of New York’s midcentury supper clubs more effectively than places where that’s the explicit aim, like Swoony’s or Monkey Bar. It has leather seats, velvet curtains, deeply curved banquettes and a swooping marble bar. All that’s missing is a cigarette girl. This is not exactly the expected setting for a modern Korean restaurant, but it helps bring out the plush and culture-spanning comforts of Brian Kim’s five-course, $145 menus.

78. S & P Lunch

I am not going to tell you that S & P’s tuna melt is one of the greatest sandwiches of all time, or that it will change your life, or that it is one of the 25 or 50 or 1,000 foods you have to eat before you die. But one day you might find that you must have a tuna melt and that nothing else will do. On that day, I hope you remember to go to S & P, where you will be served a version made with terrific respect, from creamy and soft tuna salad on substantial rye bread. It will be better than you hoped, without deviating in any particular from what you were picturing. And this is true of almost more things on S & P’s menu that you can count, including the Reuben, the meatloaf sandwich, the chopped liver, the pancakes and the egg and cheese on a roll with Taylor ham.

79. Mariscos El Submarino

Last year, Alonso Guzman and Amy Hernandez followed the success of Mariscos El Submarino by opening a second restaurant, Mystica, in Greenpoint. It shows growth and ambition, with its careful plating and long-cooked pork shanks, and suggests these two restaurateurs could be around a while. But Mariscos El Submarino is still their shining contribution to the city, our most detailed and comprehensive tour of Sinaloa-style raw seafood. The aguachile negro, dark with soy sauce and undeniably spicy, has become something of a cult object, but the other aguachiles deliver jolts of their own, and there are equally good arguments for the ceviches, tostadas and tomato-red seafood cocktails in tall plastic cups.

80. Temple Canteen

Circle framed picture: Hilary Swift for The New York Times. Rectangle framed picture: Christopher Lee for The New York Times.

If we wanted to quibble about the South Indian cafeteria in the basement of a temple to the Hindu god Ganesha, we might say that having to listen as order numbers are called out endlessly can gnaw at the nerves. We might also ask whether the vegetable sambar isn’t a little watery. But then we’d remember that nothing on the menu costs more than $10, that the coconut chutney does seem to get better the more of it you eat and that the variety of dosas is sort of stunning, from chewy rava dosas to ice cream cone-shaped ghee roast dosas to paper dosas so long they sprawl from one end of a cafeteria tray to the other.

81. Foxface Natural

You have probably heard that Foxface Natural is a narrow, loud restaurant on Avenue A where deer heart or elk chops or kangaroo might be on the menu on any given night. But Foxface is not simply a purveyor of oddball species; the restaurant’s defining feature may be its pursuit of ingredients that Sysco doesn’t carry. So when the chef, David Santos, cooks octopus Bolognese, the octopus will have been trapped in a clay pot in a sustainable Spanish fishery. When he roasts a turnip, it will be the elusive Gilfeather turnip, which for decades was cultivated exclusively by a secretive Vermont farmer who refused to share its history or its seeds with anyone.

Maybe you got a little confused the last time you tried to remember the difference between gibanica and zeljanica. Perhaps you hesitated when somebody asked whether you prefer sopska or srpska. Or, at a recent wine tasting, you had trouble distinguishing between the Serbian tamjanika and the Slovenian malvazija. If you have experienced these or similar symptoms, it could be an indication that you are overdue for a meal at Kafana, Alphabet City’s rustic, majestic Serbian tavern.

83. M. Wells

Few restaurants take advantage of holidays and occasions as avidly as M. Wells. In the past few months it has served rabbit mole for Easter brunch, whipped up three kinds of fondue for a party in honor of Lunar New Year and Valentine’s Day, and put on a Thanksgiving dinner that started with braised turkey legs and pig trotters, though of course it didn’t end there. Certainly it’s the only restaurant in Queens that celebrates the start of maple sap season by staging a hockey game on the dining room floor. If you happen to go on a day when nothing in particular is happening, you’ll still find dishes that seem to have been conceived for a feast like mortadella mille-feuille or half of a roasted piglet head on a plate.

84. Hakka Cuisine

It’s been a while since the arrival of a new dish in Chinatown caused as big as stir as the Hakka blossom chicken at Hakka Cuisine. It looks like a chicken that was flattened in some enormous panini press and then cut into squares. Those pieces have golden chicken skin on the top and bottom, but when you pop one in your mouth you discover that the soft and springy filling is made of taro and shrimp paste. Where did the rest of the chicken go? You can look for the solution to this mystery as you work your way through the other fine and elaborate Hakka specialties and Cantonese banquet dishes.

85. Wildair

The past year was a time of retrenchment for Jeremiah Stone and Fabián von Hauske Valtierra, who closed Contra, their statement restaurant, along with Peoples, their small wine bar in the food hall below Essex Market. Wildair, once a casual extension of Contra, has become their chief laboratory for ideas like an éclair with the flavors of a pissaladière inside and a series of Saturday collaborations called Donuts with Friends (exactly what it sounds like). Wildair was a little well-behaved early in life, but now it’s living up to its name.

86. 188 Bakery Cuchifritos

Tony Cenicola/The New York Times

Few sights in the Bronx, or anywhere else for that matter, can stir the gears of appetite quite like the exterior of 188 Cuchifritos. There is a smiling pig in a bow tie in the sign above the door. A partial list of Dominican and Puerto Rican specialties spelled out in half a dozen different colors of neon. In one window, trays stacked with fried pork skin, chicken and other fritters being kept warm by the heat of bare, greasy lightbulbs. There are approximately 1,000 other things on the menu, but this gives you some idea what you are in for.

87. Hav & Mar

Marcus Samuelsson’s latest project is not like the other seafood restaurants. There are Black mermaids everywhere, and the flavors can come from just about anywhere, with Ethiopia making especially frequent contributions. That’s Berbere spice blend in the cured salmon; the fluffy young fermented cheese ayib is in the beet salad, and injera crisps are provided with the tuna tartare. The combinations never feel superficial or confused, and the servers always seem as if they expect a party to break out at any moment.

88. Eulalie

Chip Smith and Tina Vaughn are immune to trends. He cooks in the regional-American style that flourished at the end of the last century. Nobody’s nostalgic for it yet, but Mr. Smith can make you wonder why not; he cooks it sensitively, and with conviction. Meanwhile Ms. Vaughn runs the dining room with the authority and familiarity only a proprietor can command. Her methods, which involve learning the names and preferences of all her customers, are long out of style, and nobody has written customer-database software that comes close to doing what she does with a pen, a hard-bound reservation book and her memory.

89. Hamburger America

Will George Motz, the hamburger historian and documentarian, want to spend the rest of his life behind a hot griddle, pressing on ground meat with a spatula until he judges the time is right to cover it with a yellow blanket of American cheese? It’s hard to imagine, but he does seem to be enjoying himself. For sure everybody else in the place is having a good time eating subtly but distinctly different burgers made with good beef and historical pedigree. It’s the geeked-out burger stand New York didn’t know it needed.

90. Laghman Express

The menu is not large and mostly focused on different ways of putting together lamb, onions, bell peppers, cumin and noodles made in open view of the dining room. Some noodles are strands so long that you will search and search for a beginning or an end, others are as wide as seatbelts, and the knife-cut pearl noodles are irregular stubs resembling diamonds, squares, pencil erasers — anything, it seems, except pearls. They’re all wonderfully tense and springy and fun to chew. The dark chile-garlic oil is especially good with noodles; it’s probably good with anything.

91. Mapo Korean BBQ

Dish picture: Evan Sung for The New York Times. Exterior picture: Karsten Moran for The New York Times.

This longtime institution across from the Murray Hill station on the Long Island Rail Road is the Peter Luger of Queens: gruff, brisk, straightforward and so thick with the aroma of sizzling beef that the air is almost solid. Pork and even seafood are available, but almost everybody orders galbi, which is grilled over tabletop baskets of charcoal by efficient women wielding sharp scissors.

92. Cka Ka Qellu

The city used to be full of small, amber-lighted, nostalgic restaurants where servers wore Old World costumes, melancholy folk tunes played in the background and everything on the menu evoked the country the owners had left behind. Cka Ka Qellu uses this method to summon Albania. Both locations look like roadside inns from another century, and after putting away platters of veal sausages, creamy dips, stewed beans, soft polenta and Albanian tres leches cake, you may be disappointed to find out there are no featherbeds and fireplaces waiting upstairs.

93. Vendors at Junction Boulevard

Ryan Christopher Jones for The New York Times

After the city evicted all but a small fraction of the Mexican and Ecuadorean vendors from Corona Plaza, the Junction Boulevard stop took its place as the most rewarding street-food destination under the No. 7 train. At the foot of a staircase descending from the tracks, Tacos El Borrego is an impressively well-equipped stand where the most compelling choice is the tacos al pastor, hacked from a spinning trompo the size of a young bluefin tuna. Just off the intersection is Chalupas Poblanas El Tlecuile, where eight tortillas at a time are softened in hot lard and splashed with red and green salsa, then stacked up like pancakes. There are vendors ladling out atole and cafe de olla, cooks pressing fresh masa, flashing and whirring toys for sale for a couple of dollars, and on the other side of Roosevelt, a Bitcoin A.T.M.

94. Shopsin’s General Store

There are a number of restaurants across Essex Street from the I.C.P. but Shopsin’s is the only one that points this out on its website with the helpful footnote “Stands for International Center of Photography (Not Insane Clown Posse).” This is a joke that happens to be true, which you could say about most of Shopsin’s menu. The macaroni-and-cheese pancakes are famous by now, as are the somewhat Mexican-ish eggs called Blisters on My Sisters. Then we come to the Do-Rag pancake, the Bastard and the Wiggly Pete, and this is just on the first of the menu’s two single-spaced pages. Every dish, no matter how weird it sounds, will turn out to be good, at a minimum, and a surprisingly large percentage of the goofiest ones have a stealthy sort of culinary intelligence. Shopsin’s takes nothing seriously and takes everything seriously, a philosophy to contemplate while slowly drinking a Nutella Fluff malted milkshake.

95. Hyderabadi Zaiqa

Here we have an anomaly: a new, tiny, fearless, overachieving Indian restaurant that doesn’t belong to the Unapologetic Foods group. Biryani is the pride of Hyderabadi cuisine and the point of Hyderabadi Zaiqa. More than a dozen are available, from a staunchly traditional and ferociously spiced dum biryani augmented with slow-roasted goat to the Chicken 65 biryani, featuring a spicy, lava-red chicken invented several years ago at a hotel in Chennai. There are curries as well, terrific fried okra and a fish dish that is a close cousin of Chicken 65. How all this is produced is a bit of a mystery. The kitchen can’t be much bigger than a rowboat, and the dining room gets crowded if more than five people decide to eat there at the same time.

96. Caleta 111

Kirsten Luce for The New York Times

Expanding into the space next door transformed Caleta 111 from a narrow ceviche counter to a full-fledged and cheerful Peruvian restaurant. Now you can sit at a table set inside a long narrow boat, nursing a plum-colored chicha morada and looking through the picture window into the kitchen, overseen by Luis Caballero. He makes Chinese Peruvian classics like lomo saltado and seafood fried rice; causas that turn mashed potatoes into an art form; and choritos a la chalaca, chilled mussels dressed with a relish of fresh peppers and tomatoes. But above all, Mr. Caballero is a master of the citric, spicy, cloudy, ginger-spiked liquid that is the base of all his ceviches. One sip of his leche de tigre and you know why you are here, even if you’re not quite sure why you’re sitting in a boat.

97. Zum Stammtisch

Queens lost another remnant of its German legacy in February when Morscher’s Pork Store in Ridgewood closed. You’d never know that the old ways are fading, though, when you’re inside the timbered Bavarian confines of Zum Stammtisch in Glendale. Pilsner is still poured into steins, the giant fresh pretzel comes with two kinds of mustard, and beef goulash over spaetzle is considered an appetizer. There is nothing wrong with the schnitzel, but why resist the wursts? They’re made in the restaurant’s own smokehouse.

98. Lakruwana

Circle framed picture: Dave Sanders for The New York Times. Rectangle framed picture: Tony Cenicola/The New York Times.

The cooking of Sri Lanka that emerges from Lakruwana’s kitchen is tropical, lush, saturated with coconut and chiles. But dinner or lunch there is not just a meal. It’s a cultural immersion. Over the years the Wijesinghe family, who own the restaurant and usually stand guard in the dining room, have filled the dining room with Buddha statues, carved furniture, clay pots, weapons and shields, and about a hundred other objects shipped from Sri Lanka.

99. Ewe’s Delicious Treats

The deeper I get into Ewe’s repertory of Nigerian dishes, the more impressed I am. The egusi and ogbono stews are deeply flavored and complex, and the fish pepper soup has a strong aromatic backbone that is the sign of a careful hunt for ingredients. Chile heat is an accent, but it’s not used timidly, and don’t go looking for relief in the jollof rice, which is an event in itself. The restaurant recently got its beer and wine license, and a bottle from the refrigerator can make a useful companion when the Scotch bonnets make their presence felt.

100. Randazzo’s Clam Bar

There is chowder to start, along with freshly shucked clams and oysters. You can get lobster fra diavolo or linguine with clam sauce, red or white, and a couple dozen other classics of Italian American seafood cookery. But Randazzo’s was put on this earth to serve fried calamari. If you don’t understand how such a pedestrian dish could be the organizing principle of an entire restaurant, you probably haven’t tasted the calamari at Randazzo’s, or dipped it into the hot tomato sauce that seems to have been bubbling on the back of the stove all day, or wondered how the hunk of friselle, a kind of crouton buried under the pile of squid, somehow manages to be dry and wet at the same time.

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Best Restaurants in NYC: Top 25 Places For a First Timer

• In Town For One Day
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When it comes to New York City, finding (and eating) the best food is a greater pastime than even baseball. And with tens of thousands of restaurants offering cuisines from every corner of the globe, picking the best of the best seems an impossible task, especially to city newcomers. But that’s where we come in.

While this is by no means an exhaustive list of every notable New York spot, consider this guide a jumping-off point to some absolute must-trys, from legendary Manhattan landmarks that have been around for decades to quintessential restaurants newer to the scene. We aimed to cover the best restaurants in NYC for a first-timer, but we welcome seasoned city food aficionados alike.

Please note, this guide includes several extremely popular restaurants. Plan accordingly to make reservations or prepare to wait. Additionally, this post features restaurants in Manhattan only. We hope you enjoy the best 25 places to eat for a first timer!

SEE ALSO: TOP 20 DESSERTS IN NEW YORK CITY 

25. Best Dim Sum: Jing Fong (Multiple)

With locations in both Chinatown and on the Upper West Side, this enormous Cantonese restaurant draws crowds on weekends for dim sum rolled out on carts. Fun fact: their site in Chinatown is 20,000 square feet, making their dining room more of a banquet hall (or 36 studio apartments, to give you a New York perspective). Most importantly, Jing Fong has a bustling atmosphere embodying all the essential elements of “yum cha”– a traditional dim sum brunch. The pork buns alone are enough to distinguish Jing Fong on our guide to the best restaurants in NYC. But they offer loads of other unique dim sum options as well, from Peking duck and asparagus dumplings with a lilac hue to sui mai dumplings delicately topped with roe. You can be sure that you (and about 800 of your closest friends) will have an unforgettable experience.

$$ Dim Sum, Cantonese

380 Amsterdam Ave, New York, NY 10013

646-678-5511

24. Vegetarian Spot: Superiority Burger (East Village)

New York might be a meat lover’s paradise wrapped in pastrami and mortadella, but it’s also become quite a haven for vegans and vegetarians alike. Superiority Burger, a tiny joint nestled in the East Village, doesn’t even need an Impossible burger patty to achieve the impossible. That is, convince a devoted carnivore to come back for seconds. Their classic burger is the main menu item, though its ingredients can vary by season. They blend spiced quinoa and chickpeas and expertly char them into burger form on a sesame bun, topping it with a tangy spread that mixes with the curried patty in a burst of flavor that will make you forget you’re not actually eating beef. Plus, their sides are truly, as their name suggests, superior. Get the burnt broccoli and grab a scoop of their vegan ice cream to go.

Superiority Burger

$ Burgers, Vegetarian

119 Avenue A, New York, NY 10009

RELATED: 11 BEST EAST VILLAGE RESTAURANTS

23. Chinese Noodles: Xi’an Famous Foods (Multiple)

Xi’an Famous Foods is one of the best restaurants in NYC if you’ve got a hankering for Chinese noodles. Once just a small stall in Flushing, Xi’an Famous Foods now has 14 locations in Manhattan, Brooklyn, and Queens. Their menu offers a robust selection geared toward the flavors of Northwest China, but they’re known for their fresh, hand-ripped biang biang noodles. The most popular menu item is the spicy cumin lamb, but try their pork zha jiang for something with sweeter undertones. Either way, you get a plate of foot-long, chewy, slurpy noodles. Their famous sauce combines soy sauce and black vinegar for a kick that will hit all the right spots.

Xi’an Famous Foods

$$ Chinese, Noodles, Burgers

328 E 78th St, New York, NY 10075

212-786-2068

22. All-Around Crowd Pleaser: The Smith (Multiple)

Traveling with a group? We’ve all been there. Between your selective grandmother, picky teenage brother, and opinionated father-in-law, finding a restaurant that will make everyone happy can make going to the DMV sound relaxing. Thankfully, the Smith is one of the best restaurants in NYC when you’re looking for a spot that has a little something for everyone. Serving up breakfast, lunch, and dinner, they have an enormous variety of menu options. Some of our favorites include the avocado toast, the vanilla bean French toast, and the skillet roasted mac and cheese. For something a little heartier, the burger ticks all the boxes with crispy fried onions, sharp cheddar cheese, and creamy aioli.

$$ American (New), Breakfast & Brunch, Cocktail Bars

55 3rd Ave, New York, NY 10003, USA

212-420-9800

21. Pizza by the Slice: Joe’s Pizza (Multiple)

Pizza by the slice in NYC is its own food group; a way of life, if you will. And at around just $1–3 per slice, their impact cannot be ignored. Enter: Joe’s Pizza. Established in 1975 by Joe Pozzuoli, who is originally from Naples, Italy, Joe’s Pizza is an institution whose legacy nabs it a spot on our guide to the best restaurants in NYC for a first timer. Get the classic cheese slice (skip the fresh mozzarella) to enjoy a New York rite of passage. It folds like a crease line was intentionally baked into the dough, and the grease and cheese ooze straight to the middle for a perfect bite every time.

Joe’s Pizza

7 Carmine St, New York, NY 10014, USA

212-366-1182

20. Upscale American: Blue Ribbon Brasserie (Soho)

Blue Ribbon Brasserie is the iconic late-night bistro that became such a hot spot when it first opened in 1992, it kicked off the multi-city chain of Blue Ribbon restaurants that exists today. It’s also still one of the only full entrees you can have in the city at 3 AM, which feels right at home on our guide to best restaurants in NYC. The menu doesn’t follow a single theme, offering instead a hodgepodge assortment of chef-favorite dishes from around the city. Don’t miss out on the beef marrow and oxtail marmalade or the fried chicken with mashed potatoes and collard greens.

Blue Ribbon Brasserie

$$$ American (Traditional), Cocktail Bars

97 Sullivan St New York, NY 10012

(212) 274-0404

READ NEXT: 15 BEST BRUNCH SPOTS IN NYC

19. Lobster Roll: Luke’s Lobster (Multiple)

There’s a reason Luke’s grew from a tiny shack in East Village to a large chain with select locations around the country, and it’s still one of the best lobster rolls you can find in the city. The Luke’s team even opened its own seafood and production business in Maine in 2013 to ensure the quality and sustainability of their food from dock to plate. When it comes to their version of the east coast staple, they keep things simple. A quarter pound of Maine-style lobster served chilled on a buttered, griddled New England split-top bun with a swipe of mayo, a dash of lemon butter, and a sprinkle of their Secret Seasoning. You won’t leave a crumb behind.

Luke’s Lobster

93 E 7th St, New York, NY 10009, USA

212-387-8487

18. Best View: The Loeb (Central Park)

Try one of the best restaurants in NYC and get an elite view at the Loeb Boathouse Restaurant in Central Park. The iconic restaurant is a must-stop for tourists, park visitors, and local diners seeking out a rare moment of tranquility while dining in bustling Manhattan. You can come here any time of day to equally delicious results, the gorgeous park scenery serving as a picturesque backdrop. For brunch, the stuffed french toast with blueberry mascarpone is pure radiance. For lunch or dinner, you can’t go wrong ordering the cast iron crispy chicken with chive whipped potatoes. But no matter when you arrive, make sure to start with the crab cake and its zesty red bell pepper remoulade.

$$$ Boating, American (Traditional), Venues & Event Spaces

Park Drive North, E 72nd St, New York, NY 10021

212-517-2233

17. Casual Breakfast: Bubby’s (Tribeca)

Bubby’s opened in 1990 on Thanksgiving Day. They ran a tiny operation selling pies to neighboring restaurants and locals. Today, Bubby’s is a resident Tribeca favorite with a full menu of from-scratch dishes. And when it comes to brunch, they aren’t just one of the best restaurants in NYC, they are city royalty. They serve just about everything under the sun on their breakfast menu, from huevos ranchers plates to avocado toast. Their signature pancakes are what they’re most known for; delightfully buttery, fluffy, and griddled. Pick your base (James Beard or 1890 sourdough) and add your toppings (blueberry, caramelized banana & toasted walnuts, chocolate chip, or Nutella & mixed berries). If you’re feeling particularly ravenous, go for the fried chicken and pancakes. And don’t forget to order pie for dessert!

Bubby’s

$$ American (Traditional), Breakfast & Brunch, Sandwiches

120 Hudson St, New York, NY 10013

212-219-0666

16. Best Any Time of Day: Jacob’s Pickles (Upper West Side)

Find one of the best restaurants in NYC for breakfast, lunch, or dinner at Jacob’s Pickles. And with portion sizes bigger than Texas, it might be the only meal you need that day. Jacob’s offers comfort food at its finest. Their dishes brim with that cozy, all-consuming sort of joy you can only get from southern-style cooking. We’re talking fried pickles, buttery biscuits, cheesy grits, and buttermilk fried chicken that takes up the whole plate. If you’re feeling traditional, go for the sausage gravy-smothered chicken. It’s heavy, crispy, and absolutely delectable. For something with a little more kick, you can’t go wrong with the ultra-tangy and creamy buffalo mac n’ cheese.

Jacob’s Pickles

$$ Comfort Food, Southern, American (Traditional)

509 Amsterdam Ave, New York, NY 10024

212-470-5566

SANDWICH MOOD? READ: 12 BEST SANDWICHES IN NYC

15. To-Go Sushi: Sugarfish (Multiple)

Discover high-quality sushi to go in the bento box of your dreams at Sugarfish. For the best deal, go with one of the three sets of their “Trust Me” menus. Each set comes curated with a mix of sashimi, sushi, edamame, and various dipping elements. What’s more, the box has a “cheat sheet” for what fish pairs best with which sauce. For example, it gently reminds you to coat the tuna sashimi in ponzu sauce and chives versus soy sauce. You’ll enjoy an elegant variety of fish including tuna, albacore, Japanese yellowtail, Nozawa-style shrimp sushi with toasted sesame, Dungeness crab cut rolls, and more– all fresh and totally mouthwatering. It’s not just one of the best prices point for sushi in the city, it’s easily one of the best restaurants in NYC.

$$$$ Sushi Bars

33 E 20th St, New York, NY 10003

347-705-8100

14. Bagel with Lox: Russ & Daughters (Lower East Side)

There are a limited number of tourist traps in NYC that are worth the wait, and Russ & Daughters is one of them. Even among countless other premier bagel shops, this legendary Jewish deli rules the Lower East Side because their lox is simply the best. Which is why, if you decide to brave the lines, you have to order a bagel with one of their fish toppings. The classic bagel and lox sandwich is an excellent start. It comes with Gaspe nova smoked salmon delicately layered atop a mound of cream cheese and a bagel of your choice. To balance out the lox’s saltiness, pair with a poppyseed, sesame, egg, or plain bagel. But we won’t hold it against you if you go full everything (just remember, not toasted– welcome to New York).

Russ & Daughters

$$ Bagels, Smokehouse, Bakeries

179 E Houston St, New York, NY 10002

212-475-4880 ext. 1

13. Ramen: Mr. Taka (Lower East Side)

Mr. Taka originally came to be thanks to two friends from Japan who wanted to bring true Japanese ramen cuisine to the city. The spicy tonkotsu is the bowl of choice for newcomers and long-time fans alike, and why the noodle shop is one of the best restaurants in NYC. The pork bone broth simmers for 12 hours until the flavor is deep, dense, and addictive. It comes loaded to the brim with scallions, crunchy kikirage mushrooms, shredded red ginger, crispy garlic slices, a soft boiled egg, and black fried garlic oil that elevates it to the next level. Not to mention, thick slices of fatty pork belly charred by blowtorch immediately prior to serving. If you come during wintertime, get the seasonal spicy black tantanmen ramen with curried fried chicken for an explosive flavor you’ll think about for weeks.

170 Allen St, New York, NY 10002

212-254-1508

12. Casual Italian: Osteria Morini (Soho)

Italian food is one of New York’s cuisine pillars. And with tens of thousands of Italian eateries spanning the city, it can be hard to know where to start. Since debuting their flagship a decade ago in Soho, Osteria Morini has maintained its status as a premier Italian staple. One of the best restaurants in NYC, it offers a quintessential Italian ambiance the entire family will enjoy. While the menu offers an abundance of options, their house-made pastas are the restaurant’s shining star. Get the Cappelletti (truffled ricotta ravioli with prosciutto) or the tagliatelle with bolognese ragu and parmigiana for dishes that will transport you to northern Italy.

Osteria Morini SoHo

$$$ Italian, Cocktail Bars, Wine Bars

218 Lafayette St, New York, NY 10012

212-965-8777

GET YOUR HOT DOGS: 9 BEST HOT DOGS IN NYC

11. Non-Deli Sandwich: Bahn Mi Saigon (Chinatown)

When it comes to sandwiches, New York doesn’t mess around. And neither does the pork banh mi sandwich at Banh Mi Saigon in China Town. It offers a radically different sandwich experience than the standard city deli with their emphasis on cutlets, pastrami, or reuben. But it’s one you are sure to never forget. Their fresh, made-from-scratch baguette is heaven in bread form. It comes loaded with sweetly caramelized pork and crumbly pâté, sweet julienned cucumber, pickled daikon and carrots, and a fistful of cilantro. And, if you request extra hot, they’ll even treat your banh mi with fresh jalapeños and sriracha.

Bánh Mì Saigon

$ Vietnamese, Sandwiches

198 Grand St, New York, NY 10013

212-941-1541

10. NYC-Style Pizza: Rubirosa (Nolita)

Rubirosa offers everything you could want in a classic New York City-style pizza. The 57-year-old family recipe has provided one of the consistently best pies in town for years and established it as one of the best restaurants in NYC. It stands apart from other pizza locales in the city because it’s not just a pizza joint– it’s a true-blue Italian restaurant. From ricotta ravioli to roasted octopus, their dishes continue to stand the test of time. But if you’re visiting the city for the first time, you’re here for the vodka pizza. Paper-thin crust, fresh mozzarella, and insanely good vodka sauce collide to create a truly top-notch eating endeavor.

$$ Italian, Pizza

235 Mulberry St., New York, NY 10012

(212) 965-0500

9. True New York Bagel: Absolute Bagels

Don’t let the weekend lines scare you away– there’s a reason crowds gather outside at 6 AM each morning here. Absolute Bagels has garnered city-wide bagel acclaim for about three decades. Always, always fresh, their old-school bagels arrive with salty, seed-heavy topcoats and blistered bottoms. While you can certainly go the lox route here, if it’s your first time, simple is the way to go. The everything bagel with a generous schmear of scallion cream cheese is an order as timeless as New York. Their egg bagel is also arguably the best in the city — it’s so fluffy it’s almost buoyant. The color matches the vibrant yolks that make it so delectably airy, and its saccharine piquancy pairs perfectly with fillings savory or sweet alike.

Absolute Bagels

$ Bakeries, Bagels

2788 Broadway, New York, NY 10025

212-932-2052

8. Casual Burger: 7 th Street Burger (East Village)

7 th Street Burger might have only opened in the summer of 2021, but it’s already eclipsing the city burger scene as one of the best restaurants in NYC. The menu boasts quality over quantity, featuring just four food items: a cheeseburger, a double cheeseburger, an Impossible cheeseburger, and fries. Their burger formula proves elegant in its simplicity: a sumptuous, generously sized beef patty sits on a cushy bun, topped with American cheese and pickles, all dressed in a creamy, tangy spread mixed with sautéed onions. The burst of flavors is concentrated and delicious, and at just $6 per cheeseburger, it’s one of the best and most affordable burgers you’ll find in all of New York.

7th Street Burger

91 E 7th St, New York, NY 10009

646-490-6797

WANT BAGELS? READ: 10 LOCAL MUST-TRY BAGEL SPOTS IN NYC

7. NYC Staple: Katz’s Delicatessen (Lower East Side)

Katz’s is one of New York’s most famous establishments, and one of the few esteemed icons that genuinely lives up to the hype. More of an institution than a restaurant at this point, their iconic pastrami hot sandwich, in particular, has been praised and extolled for half a generation. Still wondering why Katz’s is considered one of the best restaurants in NYC? Their pastrami is pickled, brined, smoked, and carved into the apex of deli meats. It’s lustrous, juicy, savory, crusted with blackened spices, and stacked on rye bread that barely holds it all together. If you’re not into pastrami, they’re also known for their blintzes, hot dogs, and corned beef or turkey sandwiches.

Katz’s Delicatessen

$$ Delis, Sandwiches, Caterers

205 East Houston Street New York City, 10002

212-254-2246

6. Fancy Breakfast: Sadelle’s (Soho)

When a restaurant comes from Major Food Group (the team behind Carbone, Dirty French, and Santina), you can pretty much guarantee it’s going to be excellent. Sadelle’s is no exception. They’re famous for their “towers,” a tiered platter serving fish and garnishes alongside a skewer of fresh, perfectly baked bagels crusted with seasonings. Of all the dreamy fish options, make sure to get the smoked Scottish and the whitefish salad. Load up your bagel with a little bit of anything and everything. It hits the tongue with a luxurious purr of flavor– salt, brine, sweetness. If you go for brunch, their french toast reigns supreme. Why? It’s soaked overnight in custard and then deep-fried to achieve churro-like apotheosis. It just doesn’t get better than that.

Sadelle’s

$$$ Bakeries, Breakfast & Brunch, Sandwiches

463 West Broadway, New York, NY 10012

646-757-5477

SEE ALSO: TOP 20 DESSERTS IN NEW YORK CITY

5. Fried Chicken: Koko Wings

Fried chicken is a cooking tradition across the world, but the Korean brand, achieving crunchy yet perfectly non-greasy results, is one you do not want to miss out on. Korean-style fried chicken uses an Asian frying technique that renders out the fat in the skin. The result is a crust that is as delicate as spun sugar, but so crackly it shatters like glass against your teeth. And at Koko Wings, this chicken comes coated in a gleaming soy garlic sauce, which is the one you should get (specifically the combo plate). The candied glaze covers every fissure, and the meat beneath is moist, tender perfection. It is an irresistible combination of texture, sweetness, salt, and spice. And it’s no wonder it’s one of the best restaurants in NYC.

$$ Korean, Chicken Wings, Beer Bar

192 1st Ave, New York, NY 10009

646-892-3152

4. Tacos: Los Tacos No. 1 (Chelsea Market)

Los Tacos No. 1 offers authentic Tijuana street-style tacos in the heart of New York. So what makes them one of the best restaurants in NYC? Their tacos are, in short, miraculous. Choose from just-made corn or flour tortillas and fill with either steak, pollo asado, adobada pork, or grilled cactus. While the pork is the general crowd favorite (it comes marinated in a zingy, spicy, bold, drool-worthy sauce), any of their fillings are going to make your tastebuds sing. Don’t forget to order your tacos “con todo” to ensure it comes packed with all the goods.

Los Tacos No.1 at Chelsea Market

75 9th Ave. New York, NY 10011

212-246-0343

I SCREAM YOU SCREAM: 10 BEST ICE CREAM SHOPS IN NYC

3. Best Manhattan Square: Prince Street Pizza (Soho)

Not for the faint of heart, the famous “Soho Square” is no standard New York slice. Prince Street Pizza features Sicilian pizza and recipes that have been passed down for generations. And while they offer more traditional triangle slices, you’re here for the spicy spring square. The crust is airy and dense all at once, slathered in homemade spicy fra diavolo sauce, and covered in dollops of fresh mozz and an absolute stockpile of curly cut pepperoni. Hot oil pools and glistens in every tiny pepperoni cup, threatening to spill over each blistered edge. The slice is so massive it’s almost hard to know where to start. But once you do, you’ll find yourself three slices down and unable to walk. It is pizza art, and truly, as their motto goes, “no other square can compare.”

Prince Street Pizza

$ Pizza, Italian

27 Prince St A, New York, NY 10012

212-966-4100

2. Upscale Italian: Scarpetta (Flatiron)

One of the best restaurants in NYC is also one of the greatest upscale Italian restaurants in the entire city. Scarpetta is known for providing some of the city’s most heavenly pasta, and has been since 2008. The restaurant’s name is derived from the Italian expression, “fare la scarpetta,” which means to savor a meal to the very last bite. Start with the braised short ribs for an appetizer and don’t even think about skipping their famous tomato and basil spaghetti for your pasta course. It’s classically simple, expertly prepared, and utterly perfect.

$$$ Italian

88 Madison Avenue New York NY 10016

212-691-0555

SEE ALSO: 20 BEST DESSERTS IN NYC

1. Gourmet Burger: Emily (West Village)

Emily is a rare eatery that manages to do everything really well. From the Detroit-style grandma pies to the stand-out sides, their menu is genuinely extraordinary. And even though they’re technically a pizzeria, we’re here to talk about their burger. The award-winning Emmy Burger is double stacked and made with LaFrieda dry-aged beef. The patties are seared in clarified butter (aka, pure butterfat) on a flat top, and the resulting taste is reminiscent of steak. It’s topped with American cheese, pickles, caramelized onions, and doused in their top-secret Emmy sauce, which is so good you could drink it. The pillowy pretzel bun soaks up all that gooey, saucy goodness in a way a potato bun could never. It’s an out-of-body experience, and fits perfectly at the top of our guide to the best restaurants in NYC.

Emily – West Village

$$ Pizza, Burgers

35 Downing St, New York, NY 10014

917-935-6434

1345 2nd St, Santa Monica, CA 90401

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This is awesome!!!

I love your list, but the best pizza in NY is Rose’s pizza in Penn station.

Brooke Eliason

Thanks for your recommendation!

I just got back from NYC. Visited a few of these restaurants. Cant wait to go back…since there are so many more amazing ones!

Thank you so much Stephanie! Glad that you got to go to some of these spots!

Andrew Witter

Love Osteria Morini. My go to Italian in NYC. Casual, great food and service, and, the best, no pretentious scene here. Now my heart is set on Emily, Thanks Brooke (my Godchilds name).

I’m so glad that you love Osteria Morini as much as I do! Emily is a must- let me know what you think 🙂

awesome!! Can’t wait to try Emmy Burger.Been hearing a lot about it. I will definitely visit these place.

Thanks Priscilla! Let me know what you think!

We just ate at Osteria Morini, I went with your suggestion of the tagliatelle. It was delicious!! The ambiance, the food.. will definitely be going again.

Hi Jenny- so happy that you were able to eat at Osteria Morini. I love the food there and I’m glad that you did too!

I LOVE New York City! It’s one of my favorite places ever. We actually made it to more than half of these places when we visited a couple years ago. I wish we had tried Blue Ribbon Brasserie though. Next time. I am so ready to move there for a year and eat my way through the city!

Hi Danielle! Thanks so much for your comment- Blue Ribbon is FANTASTIC! I hope you get the chance next time. I try to talk my husband into moving there for a year all the time!

Yaaaas that burger from Emily looks amazing!!

Thanks- it WAS amazing!

This list has been our go-to for eating in New York. Thank you.

Thank you so much Tara!

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22 Iconic Restaurants in New York City

From the oldest Sicilian restaurant in town to classic taverns, here are 22 famous New York City restaurants.

Valerie de Leon/Travel + Leisure

New York City is a cultural melting pot, and many of those cultures are represented somewhere in the city's 25,000-plus restaurants. Given this, it's little surprise that the Big Apple is one of the best food cities in the U.S. and in the world .

While there are dozens of decades- and even century-old mainstays in New York City, the metropolis is also teeming with new restaurants , and these kitchens are making waves in their own way, be it in the form of a Michelin star, an innovative chef, or an eclectic menu. With so many choices, it's hard to decide where to go for breakfast or a midnight snack or any meal in between. So with the help of players in New York's culinary scene and travel experts, we rounded up 22 famous New York City restaurants that both locals and visitors should have on their lists, plus what to order at each one. We’ve also included a handful of lesser-known, chef-approved picks throughout all five boroughs.

mark peterson/Corbis via Getty Images

“ The Odeon in Tribeca is a quintessential NYC restaurant,” says Caroline Schiff , executive pastry chef at Gage & Tollner in Brooklyn. Schiff, who is also a member of the Food & Wine Best New Chef Class of 2022 — as well as a James Beard Outstanding Pastry Chef finalist — tells Travel + Leisure , “You just feel fabulous sitting at the Odeon; perched at the bar enjoying an order of profiteroles blanketed in glossy chocolate sauce is my idea of heaven.” To beat the crowds, Schiff recommends ducking in for a weekday lunch, which "feels particularly luxurious.”

Must order: Steak tartare

Ferdinando's Focacceria

Founded in 1904, Ferdinando's Focacceria is “about as close to old Sicily as you can get before hopping on a plane," says Schiff. The low-key Cobble Hill haunt is the oldest Sicilian restaurant in the city, and folks flock here from all over to feast on classics like rice balls and vastedda , or Sicilian-style sandwiches. Per Schiff, "The panelle are so delicious and not to be missed — crispy chickpea fritters, hot out of the oil, with the milkiest ricotta around."  Must order: Panelle

Gabriela Herman/Bloomberg via Getty Images

“I love The Grill because it brings you back to what it was like eating in New York City in the ‘60s, with big band music playing while your captain flambés a baked Alaska tableside,” says Chris Caliso, executive chef at Rosemary's West Village . A few of his favorite must-have menu items at this Midtown Manhattan spot include caviar served with “a plethora of accouterments, like Jidori egg and small potato pancakes,” plus littleneck crabs, avocado crab Louis, and steak tartare. Must order: New York strip

Ditte Isager

Those craving upscale French fare in the heart of The Big Apple need not look further than this haute eatery. Helmed by chef Daniel Rose, “ Le Coucou is a great place to celebrate a special occasion, because the atmosphere and service do not miss,” says Caliso. “My favorite dish there is sweetbreads with maitake mushrooms — such a rich and satisfying dish that you would probably find in France.” 

Must order: Gratin de fruits de mer au Champagne (sweet shrimp, urchin, mussels and lobster, Champagne sabayon)

Wu's Wonton King

According to Caliso, this BYOB Chinese eatery in Manhattan’s Lower East Side neighborhood is especially popular amongst people in the restaurant industry. Caliso-approved picks include the roast suckling pig, the razor clams with black bean sauce, or the wonton soup. “Its called Wonton King for a reason,” he says. Must order: Roast suckling pig

Eric Medsker/Bloomberg via Getty Images

JG Melon on Manhattan’s Upper East Side offers a delicious taste of old-school New York. Open since 1972, the cash-only tavern serves classic cheeseburgers that Caliso describes as “simple, straightforward, and always solid.” His other tips? “Put on your favorite song at the jukebox, order a cheeseburger, a side of cottage fries, and a bloody bull or martini.”  Must order: Cheeseburger and cottage fries

Paul Frangipane/Bloomberg via Getty Images

For prime people-watching opportunities paired with mouthwatering cuisine, Chef TJ Steele , owner of Brooklyn’s Michelin-starred Claro restaurant, recommends Balthazar . Set in SoHo, this swanky eatery is a favorite amongst trend-forward travelers and locals, including many a celebrity. “I love sitting at the bar and having a martini, steak tartare, and fries,” Steele tells T+L. 

Must order: Steak frites

Russ & Daughters Cafe

Courtesy of Russ & Daughters

This family-owned, New York City establishment has been serving up traditional Jewish comfort food for over a century. While there are now four locations throughout Manhattan and Brooklyn, we recommend visiting the original one on Houston Street in the Lower East Side. When Steele’s here, he orders an Aquavit Bloody Mary with a platter of assorted fish and spreads. “While [the shop is] obviously known for bagels, I am gluten-free, and they are always very accommodating,” he adds.  Must order: Classic bagel sandwich with smoked salmon and cream cheese on a bagel or bialy

"When I hear 'famous restaurant in New York,' without fail, I think Rao's," says Fora travel advisor Karen Hart . "There is truly nowhere as cozy and as classic feeling." Snagging a reservation at this ten-table haunt is next to impossible; visitors should attempt to book a table six or more months out to increase their chances. However, if you're a local, Hart recommends trying to get a spot last minute. "That's what works for me," she says. Must order: Lasagna

Courtesy of Indochine

Dating back to the ‘80s, “ Indochine is an iconic cornerstone of the New York City dining scene,” says Fora travel advisor Julia Flood , who notes that the restaurant was once “the stomping grounds of Warhol and Basquiat." According to the travel pro, this restaurant is not only the “epitome of timeless New York cool," it serves some seriously delicious food, too. “Don’t skip the fried spring rolls or the gorgeous cocktail menu.”  Must order: Fried spring rolls

Courtesy of Rubirosa

New York is renowned for its pizza, and according to Fora travel advisor Michelle Zelena , Rubirosa serves some of the best — and most Instagrammable — in the city. (The tie dye pizza, which features vodka sauce, tomato sauce, pesto, and fresh mozzarella, is just as photogenic as it is delicious). Located in the heart of Manhattan’s Nolita neighborhood, the Italian eatery has a quaint ambiance that makes it “perfect for date night or a small group of friends.” The shop just began taking a limited number of reservations for parties up to seven; however, if you can’t seem to snag one, consider popping in right when they open. Alternatively, put your name down and stroll around the area before returning a few hours later for your meal.  Must order: Tie dye pizza

Katz's Delicatessen

Valerie de Leon/Travel + Leisure

You may recognize this traditional Jewish deli from "When Harry Met Sally" and the very famous "I'll-have-what-she's-having" scene. This nostalgia-inducing, old-school deli is renowned for its thick-cut pastrami and corned beef, best enjoyed piled high on rye. Place your order at the counter before sitting down to dig into the deliciousness. And don't forget to try one of the crunchy pickles, which come in half- and full-sour options.  Must order: Katz's pastrami sandwich

Keens Steakhouse

This iconic NYC steakhouse has “the atmosphere of old school New York,” says Caliso. Its legendary pipe display helps — in fact, Keens has the largest collection of churchwarden tobacco pipes in the world. Prepare to drool over the dry-aged porterhouse steaks, which, per the chef, “come sizzling to the table with melted butter.” Caliso also recommends ordering the thick-cut smoked bacon to start, as well as a side of creamed spinach.  Must order: Prime porterhouse for two

Mario's

For some of the best Italian eats in the city, look no further than Arthur Avenue in the Bronx. Mario’s has been a mainstay here since its 1919 debut. Owned and operated by the same family for five generations and counting, the restaurant is beloved today for delicious dishes like stuffed artichokes, homemade gnocchi, Margherita pizza, sausage and peppers, and heaping portions of chicken and eggplant parmigiana. Entering the restaurant, with its long banquette tables, white tablecloths, and dim lighting, feels like a glorious step back in time.  Must order: Chicken Francese

Le Bernardin

Daniel Kreiger

Helmed by chef Eric Ripert, Le Bernardin is one of just a handful of New York City restaurants to receive three Michelin stars. Also a James Beard Award-winning establishment, Le Bernardin is conveniently located in the heart of Midtown Manhattan and is a must-visit for any culinary connoisseur. Its seafood-forward menu features everything from charred octopus and crispy black sea bass to poached lobster. The multi-course chef’s tasting menu is the true star of the show here, and there’s even a vegetarian option.  Must order: Tuna carpaccio (layers of thinly pounded yellowfin tuna, foie gras, toasted baguette, chives)

Joe's Shanghai

Rob Kim/Getty Images

Diners feast on Shanghainese cuisine at this Chinatown hotspot . The expansive menu includes dozens of time-honored classics like Kung Pao chicken, soup dumplings, crispy shredded beef, lo mein, and whole Peking duck. There's also braised sea cucumber, smoked fish noodle soup, and fish head casserole.  Must order: Soup dumplings

Courtesy of Semma

Expect authentic Southern Indian cuisine at Semma in the West Village. The Michelin-starred restaurant serves flavorful dishes like paniyaram (a rice and lentil dumpling), dosas, and banana leaf-wrapped whole sea bass ( meen pollichathu ) in a colorful and stylish setting. Wash down your meal with a signature cocktail or mocktail.  Must order: Gunpowder dosa (rice and lentil crepe, potato masala, sambar)

Union Square Cafe

The first restaurant from restauranteur Danny Meyer, Union Square Cafe serves elevated American fare — or comfort food with a slightly fancy twist — in a casual setting. Tuck into appetizers like caviar tater tots and mains like roasted duck while sipping cheeky drinks; options include the “dirty appletini” and the “gin and green juice.” The eatery’s bustling ambiance is a bonus.  Must order: USC Seafood Platter (Island Creek oysters, shrimp cocktail, daily crudo)

Head straight to Junior's for classic diner fare plus a selection of incredible cheesecakes. While there are two locations in Manhattan, consider trekking to the original Brooklyn diner on Flatbush Avenue for its old-school retro vibes. The menu truly offers something for everyone, be it disco fries and deli sandwiches or steaks or seafood entrees. And since the place is famous for its New York-style cheesecakes, you’ll definitely want to save room for dessert.  Must order: Plain cheesecake

Nathan's Famous

Alexi Rosenfeld/Getty Images

What’s a trip to New York City without at least one hot dog? The original Nathan’s Famous location in Coney Island — which dates back more than 100 years — is arguably the best place to have one. Don't forget to snap a photo of your beef frank or corn dog below the trademark signage. Must order: Hot dog with a side of plain or cheese crinkle-cut fries 

Enoteca Maria

Johannes Schmitt-Tegge/picture alliance via Getty Images

Next time you find yourself on Staten Island, be sure to dine at Enoteca Maria , where the kitchen is run by grandmas from all over the world — Japan, Italy, Argentina, Hong Kong, you name it. The menu is ever-changing depending on " Nonnas Calendar .” No matter who's cooking, you can expect fresh, flavorful, and made-from-scratch fare prepared with lots of love.

SriPraPhai is “an all-time favorite," says Steele. Set in Woodside, Queens, "the backyard is charming, the southern-style Thai food is crazy spicy, and they have terrific vegetarian options.” Steele's menu picks include the fried watercress salad and the spicy tom-zap soup made with beef, tripe, and liver. “Get sauteed pork with long beans and a whole fish to finish.”

Must order: Tom-zap soup

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Manhattan's 37 best restaurants

The best restaurants in Manhattan are not only some of the city's finest, but also the world's greatest.

Choosing a restaurant in NYC, where new spots pop up all the time, is one of life’s most rewarding challenges, and any way to narrow the field presents a welcome edge. Price point’s a good place to start, and location is always imperative. Manhattan makes sense most of the time, and it just happens to have more than a few magnificent diners, cafes, bistros, power lunch spots and special occasion destinations. Brooklyn, Queens, the Bronx and Staten Island all have their share too, but these are the best places to eat and drink on the island of Manhattan. 

RECOMMENDED: Full guide to the  best restaurants in NYC

Been there, done that? Think again, my friend.

Best Manhattan restaurants

1.  kochi.

• Hell's Kitchen

Sometimes, when you really love a piece of music, it stings a little to hear it in a convenience store or from a passing car. The song was your thing. Its easy for Kochi to feel like your thing, but you’ll want to tell everyone you know to go. “Go to Kochi,” you will shout, “it has a marvelous menu of skewers like doenjang-marinated grilled halibut, slow cooked pork tenderloin and crispy shrimp with charred eggplant sauce, all inspired by Korean royal court cuisine,” you will command, and then everyone will clap. Go to Kochi.  

2.  Crown Shy

• Financial District
• 4 out of 5 stars
• Recommended

Click and clack through the regal lobby leading to Crown Shy and know that you’ve made it. This is our top special occasion spot when reservations are available, ideally at a table in view of the elegant open kitchen. Our favorite order is still the reverently presented braised short rib that’s been on the menu since Crown Shy’s opening, a few Crown cocktails topped with all manner of lush botanicals, followed by the sticky toffee pudding for two. On no-occasion nights, we like to sit at the bar and start to feel like something good is bound to happen. Once we order the gruyère fritters, it usually does.

3.  Rezdôra

The last reservation we made here was for five doggone forty-five in the afternoon, because it’s too tough a ticket at primetime. And we snapped that early hour right up, as any opportunity to taste Rezdôra’s strozzapreti, tagliolini, cappelletti and other exquisite handmade pastas familiar to Italy’s Emilia-Romagna region is a golden one. We usually order à la carte, but Rezdôra also has one of the most memorable tasting menus in the city.

4.  Sushi Nakazawa

• West Village
• price 3 of 4

Sushi Nakazawa is at the top of its class without the prices to match. You can book its exquisitely sourced twenty-course tasting for $120 in the dining room or $150 at the counter. That is still a lot of money! But similar experiences at the best sushi restaurants in the city roll up into the hundred s . Nakazawa’s brilliant sake pairing is an additional $90, which is also relatively affordable compared to its contemporaries. 

5.  Atomix

• Midtown East
• price 4 of 4

The front door of this fine-dining Korean restaurant from the husband-and-wife team behind Atoboy is hidden in the foyer of a walk-up apartment building on the edge of Nomad. Beyond the bar, a flight of stairs brings you to the basement, where you can enjoy snacks on couches in the stone-floor lounge before taking a seat at one of the 14 chairs at the black-granite counter overlooking the kitchen.

6.  Dhamaka

• Lower East Side

Dhamaka was one of 2021's  best new restaurants in NYC  and in the world , and it’s practically peerless. Boasting recipes from “the other side of India,” its gurda kapoora (goat kidney, testicles, red onion and pao) doh khleh (pork with lime, cilantro, onion and ginger) and champaran meat (mutton, garlic, red chili) are all uncommon in the five boroughs. 

7.  Cote

One of NYC's  best steakhouses   and finest Korean BBQ spots  is tops for when it's time to impress. Smokeless grills at each table ensure each bit of beautiful meat is just the right doneness and create a little activity among parties. 

8.  Cadence

• East Village

Executive chef Shenarri Freeman’s Cadence quickly became one of NYC’s best restaurants of 2021 after it opened in a gleaming jewel box space last year. It has since moved to a larger, also lovely location right across the street to accommodate the consistent crowds hungry for the vegan soul food spot's can’t-miss dishes like southern fried lasagna. 

9.  Gramercy Tavern

• American creative

This NYC classic first opened in 1994, winning awards and fans over the intervening decades. It presently has two configurations. The bar-adjacent tavern is a little more casual, with à la carte items like roasted oysters, duck liver mousse, fish, chicken and pork mains. The dining room in the back is a confirmed splurge; $165 per person for a seasonal tasting menu that could include courses like marinated scallops, asparagus risotto, roasted duck breast and angel food cake. 

10.  Sushi 35 West

• Midtown West

Masa alums Kevin Chen and Jacky Ye brought their industry knowledge and expert knife skills to this two table sushi operation last year, soon securing a spot on our lists of the city’s best. Have a backup plan if the few available seats are occupied, but do not miss the fantastic sushi and sashimi they’re slicing on the spot here.

11.  Shukette

Executive chef Ayesha Nurdjaja’s follow-up to Shuka was impossibly popular as soon as it opened last year, and the crowds have not cooled since. The seasonal Middle Eastern menu includes the light and brightly garlicky toum, freshly baked breads, a great whole porgy and plenty of sensational red meat plates. 

12.  MáLà Project

• price 1 of 4

Chinese hot pot, customarily stewed with thinly sliced meats, vegetables and stock, gets a brothless showcase at this East Village eatery from owner Ning Amelie Kang and chef Qilong Zhao. Ma la means numbing and spicy, and the restaurant’s starring dish is a variation on Chongqing-hailing dry pot, a stir-fry-like spread built with a choice of 52 add-ins.

13.  Raoul’s

Situated on Prince Street since 1975, Raoul’s is made for red wine and romance. French by way of Soho with tartare, foie gras, moules frites and roast chicken on the menu, few places still feel as thoroughly Gotham-esque as Raoul’s sumptuous back dining room where the air is always a little electric. 

14.  Cosme

Enrique Olvera is the megawatt Mexico City talent behind Pujol, regularly ranked one of the 20 best restaurants in the world. His stateside debut Cosme, a bare-concrete Flatiron dining room, was similarly received upon opening and it remains popular today.

15.  Frenchette

Frenchette and its confounding knives have been wildly popular since it first opened in 2018. An abundance of comforting French fare like duck frites smothered in a bearnaise sauce and baked gnocchi showered with ham and cheese is worth the reservation platform two-step. 

16.  Sidney’s Five

Time Out New York Best of the City award winner Sidney’s Five is all about fun, but not in a way where they’re going to make you get up and dance to do trivia or anything. It’s more of a show-don’t-tell type of place, with a ton of martini options (including a cute mini trio!) and delicious andouille corn dogs. It feels like a lowkey party where you don’t know anyone and there’s no pressure for introductions. 

17.  Dirt Candy

• price 2 of 4

One of NYC's finest and most refined plant-based restaurants, Dirt Candy always innovates. Its five-course tasting changes with the seasons, and might include vegan "caviar," tomato tart with smoked feta and carrot gnocchi. 

18.  Contento

• East Harlem

Hits at this Peruvian-influenced restaurant and wine bar include a couple of ceviche preparations, duck liver mousse and short ribs with udon noodles in peanut sauce. Wine’s the thing here and the cocktails are terrific, too. Contento’s brick-lined space was designed with an ethos of “accessibility to all,” including at about half of its bar, which is positioned at a height to accommodate wheelchair users. 

19.  ABCV

Jean-Georges Vongerichten’s first meat-free venture looks like Gwyneth Paltrow’s sketchbook: The spacious room is a Goop-y stretch of white furniture, with pops of color courtesy of artisanal ceramic plateware, and rosy wall panels. Each menu arrives with a chart that details the health benefits of various vegetables, and each dish is delicious. 

20.  Kopitiam

• Two Bridges

If you aren't already an amateur food photographer, Kopitaim's beautifully plated dishes will inspire the new hobby. And there are more than enough items to capture. Order a lovely pandan chicken, nasi lemak or belachan wings and don't forget to enjoy 'em while you're racking up the likes. 

21.  Belle Harlem

• Contemporary American

Belle Harlem was fashioned to feel like an intimate dinner party when it first opened with an  à la carte menu in 2016. Its later shift to tasting menus seems even moreso; when’s the last time you ordered a particular dish at a pal’s pad? Previous hits included  mac-and-cheese spring rolls with bacon marmalade, buttermilk fried chicken with lemon-ricotta waffles and filet mignon with charred cream leeks and lollipop kale.

22.  Katz’s Delicatessen

This bright cafeteria is an NYC timecapsule—glossies of celebs spanning the past century line the walls, and the classic Jewish deli offerings are nonpareil. Start with a a legendary sandwich. The brisket sings with horseradish, and the thick-cut pastrami stacked high between slices of rye is peak form. Everything tastes better with a glass of the hoppy house lager; if you’re on the wagon, make it a Dr. Brown’s.

23.  Mamoun’s Falafel

• Central Asian
• Greenwich Village

Quick, convenient and satisfying, Mamoun's Falafel has been a MacDougal Street staple from morning until late since 1971. Its classic falafel sandwich in a soft pita with hot sauce and tahineh is a favorite, and shawarma plates, dips and pastries are available too.

24.  Joe's Steam Rice Roll

Canal Street is bursting with activity, including in its namesake food-hall. Canal Street Market's clear standout vendor is Joe's Steam Rice Roll, the first New York expansion of the Queens favorite. 

25.  Russ & Daughters

• Specialist food and drink

For New Yorkers, lining up at Russ & Daughters is a time-honored morning tradition. Pull a ticket, wait for your number to be called, then sidle up to the glass cases to gawk at the stunning sable and sturgeon. The routine hasn’t changed much since the smoked-fish emporium opened more than a century ago.

26.  Red Rooster Harlem

• Soul and southern American

Globally-inspired soul food takes center stage a t Marcus Samuelsson's Harlem bistro. T he former Aquavit chef-turned culinary celebrity's present menus include chicken and waffles, pan fried catfish and shrimp and grits. 

27.  Minetta Tavern

Minetta Tavern was one of the toughest reservations in town when Keith McNally gave it his inimitable treatment and reopened the erstwhile writer hangout in 2009. Today, you can still slip into the bar when dinner service begins at 5pm to witness a whirlwind of fast-filling tables, or book a reservation of your own for bone marrow, escargots, steaks, pasta and the much-discussed $38 Black Label burger. 

28.  Kajitsu

• Murray Hill

Kajitsu serves shojin cuisine, meat-free preparations that trace to Zen Buddhism, in a tranquil environment that will put you at ease. E ach course is an artful representation of simplicity and seasonality. 

29.  B&H Dairy

The lunch counter is tiny and cramped, but it’s also one of our favorite places in the whole city. Here, you'll meet people from all walks of life: Your neighbor, the mailman, the person you know you know from  somewhere . It's one of the last remaining old New York spots in the neighborhood.

30.  Teranga

• West African

Teranga serves West African–inspired dishes in a fast-casual café at The Africa Center, which is a cultural hub that’s “committed to an integrated approach for understanding all aspects of the African continent, including transforming narratives.” Chef Pierre Thiam’s menus help tell the story.

31.  Sylvia's

Sylvia's, a soul food restaurant in Harlem, has been a neighborhood staple since 1962. Today, its operated by "The Queen of Soul Food" Sylvia  Woods' family, and it still serves "world famous bar-b-que ribs & fried chicken," traditional collard greens and fried shrimp, catfish or whiting. 

32.  Keens Steakhouse

New York City's classic steakhouse, Keens is full of history and trinkets from guests of yore like Babe Ruth, J.P. Morgan and Teddy Roosevelt. It is the obvious destination for a filet, porterhouse or sirloin, but the mutton chop is popular too. 

33.  Momofuku Ko

You’ve got to make it through the reservations ringer to gain access to chef David Chang’s slim tasting menu. The ever-evolving 12 to 15 courses feature dishes like raw fluke in a coating of tangy, mellow buttermilk, poppy seeds and house-made chili sauce or a frozen foie-gras torchon, shaved over lychee puree and pine-nut brittle. Whatever the evening's order, i t’s all brilliantly executed.

34.  Estela

This spot sports a fashionably cookie-cutter decor—exposed brick, globe lights, hulking marble bar, you know the drill—but the true draw to the space is the talented Ignacio Mattos, the imaginative Uruguayan-born chef cooking in this Mediterranean-tinged spot. 

35.  Via Carota

Crowds started gathering at Via Carota, the first joint effort from chef power couple Jody Williams and Rita Sodi, when it opened in 2014, and interest in the trattoria only seems to keep growing year after year. Try your luck for a spot to see why people keep coming back for pasta, steak, fish dishes and one of Manhattan’s most famous salads. 

36.  Wildair

Wildair, the 45-seat sister restaurant to chef Jeremiah Stone and pastry chef Fabian von Hauske’s avant-garde tasting-menu den, Contra, is two doors from the original. Wildair is set with sardine-packed bar tables, a fuzzy midaughts soundtrack and neighborhood affability. And though its snacky, à la carte menu has less sharp-edged experimentation than Contra’s, you will catch the occasional low-key innovation.

37.  Hunan Slurp

Steaming rice-noodle bowls of the Yunnan province and tear-springing orders of spicy Szechuan dry pot are a celebration of regional Chinese cuisine at artist and Hunan native Chao Wang's slurp shop. 

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Where To Eat When You’re Visiting NYC

photo credit: Emily Schindler

Bryan Kim , Will Hartman , Willa Moore , Sonal Shah & Neha Talreja

April 5, 2024

You’re visiting New York, and you’ve packed your appetite. Where do you start? That’s a question we get asked a lot, and it’s a hard one to answer. But we’re gonna try so that you don’t return home having only sampled our finest mozzarella sticks from some pub in Times Square .

This isn’t meant to be a definitive list of the city’s best restaurants . It’s just what we’d do if we were in your shoes. Speaking of shoes—hopefully you brought something comfortable. You’ve got a lot of ground to cover.

What our ratings mean

photo credit: Noah Devereaux

Sadelle's

Sadelle’s, from the team behind the impossible to get into Carbone and Torrisi , is not a classic New York bagel shop. It’s more like a big-budget simulation of one, and it’s a great time. If you’re planning an afternoon in Soho , start with brunch here. Get a tower of smoked fish, try the French toast, and keep an eye out for B-list celebrities. Reservations are helpful, but you can also just stop by and put your name in for a table. The wait shouldn’t be more than an hour.

photo credit: Alex Staniloff

Barney Greengrass

Upper West Side

Barney Greengrass is nothing short of a smoked fish institution. The crowned Sturgeon King of the Upper West Side is a little pricey, but their smoked sturgeon, lox, and whitefish salad are some of the best in the city. Grab a combo platter of all three fishes for $65, which comes with two bagels (or bialys). The bagel won’t blow you away, but the fish will, as will the jokes and small talk from your waiter. Once you’re done, buy a babka, some rugelach, or another Jewish baked good of your choice, and enjoy it in nearby Central Park. 

photo credit: Teddy Wolff

Golden Diner

Don’t expect watery eggs or cold hash browns at this always-crowded, diner-style spot in Two Bridges. Instead, the narrow restaurant has perfectly quartered club sandwiches stuffed with purple cabbage and chicken katsu, crunchy salads topped with things like chili crisp and spiced peanuts, and one of the best burgers in town, dripping with mushroom gochujang and pickles. The food is inventive and comforting, and it feels like NYC on a plate. You can—and should—get the pancakes . They’re huge and served with maple honey butter, but add on the berry compote for extra juiciness. Make a reservation to avoid a line, especially on weekends.

House Of Joy

For dim sum in Chinatown , many will tell you to go to Jing Fong . That’s not a bad recommendation, but for a (slightly) less hectic experience with a shorter wait and more locals enjoying shrimp rice rolls, head to House of Joy. The carpeted room is sprawling and lit by enormous chandeliers, and the durian pastries are eternally flaky. Put your name with the host at the door, then loiter near the entrance until your number is called. Even if the place is swamped, you shouldn’t have to wait more than 30 minutes or so.

photo credit: Kate Previte

Lexington Candy Shop

Upper East Side

When a diner has been open for almost 100 years, there’s a good chance that it’s worth a stop. A short walk from The Met, Lexington Candy Shop on the Upper East Side is one of the only places in New York that still mixes sodas just like they did when they opened in 1925. Sit up at the counter, grab some pancakes or an excellent tuna melt, and watch the waiters pump cola syrup into seltzer, mix egg creams, and pour coffee from a percolator that still uses a gas burner. 

Thai food isn’t usually at the top of Only-In-New York eating lists, but Thai Diner isn’t your typical Thai restaurant . True to its name, this place looks like a diner dressed up for a rave in Chiang Mai, with big booths and bamboo walls that sparkle in the Nolita sunlight. You can still get a killer pad thai here, but first-timers should go for the flashier stuff—the sai oua sausage roti , Thai tea babka French toast, and basil ribeye cheesesteaks that make any time spent waiting for a table absolutely worth it. This is one of NYC’s best restaurants .  

Sylvia's Restaurant

Sylvia’s opened in the 1960s, and it’s been New York’s most beloved soul food restaurant ever since. It’s evolved and expanded over the years—it now takes up the entire block between 126th and 127th on Malcolm X Blvd.—and the number of people waiting outside for a table make it feel like an impromptu block party. You’ll find a mix of world travelers and neighborhood regulars inside, and the walls are covered with photographs of the many famous people who’ve dined on fried catfish, chicken and waffles, and mac ‘n cheese within them. The food doesn’t compare to what you’d get down south, but it’s an iconic Harlem institution. Come on a Sunday for the gospel brunch.

photo credit: Miachel Breton

West Village

When a New York City restaurant inspires lines down the block, it’s usually because of a stunt dish or a hyperbolic video floating around the internet. But all Via Carota does is serve perfect green salads, immaculately engineered cacio e pepe, and other Italian food that’s more delicious than it is flashy. This West Village restaurant— one of the city’s best —has been inspiring lines for the better part of a decade, and it’s extremely hard to get in for dinner, but if you swing by for lunch, you should be eating tonnarelli within a few minutes.

photo credit: Gertie

Williamsburg

Williamsburg has every kind of lunch (or brunch ) situation you could possibly want, and depending on how many times you got lost in the subway today, that might just send your brain into overdrive. Make it easy on yourself and go to Gertie. This sunny, Jewish American spot has the laid-back, cheerful disposition of a restaurant that’s done its inner child work. Friendly waiters float through the pastel-colored space, handing out house-made bagels, extra thick latkes, and corned beef hash like they’re serving up snacks at adult daycare. Get a strong dill pickle martini before you face the chaos of Bedford Avenue. 

Lovely’s Old Fashioned

Hell's Kitchen

On your first few trips to the city, you’re going to spend an inappropriate amount of time in Midtown. (Hit Broadway, skip the M&M's store.) For a quick lunch within walking distance of Times Square and the Theater District , snag yourself a stool at Lovely’s Old Fashioned. The 10-seat burger joint has a retro ’50s theme à la Johnny Rockets, but this place isn’t a gimmick. Sit at the counter, watch a cook in a white paper hat work a crowded griddle, and enjoy one of the best sub-$10 burgers you’ll find on the Eastern Seaboard.

Keens Steakhouse

New York has a handful of steakhouses that have been around since the 1800s, but Keens feels the most like a museum, due in large part to the 45,000 churchwarden pipes strapped to the ceiling. The Midtown institution was once a private pipe club, with a roster of members like Einstein and Babe Ruth, and you too can channel greatness with a perfect, dry-aged Porterhouse and creamy hash browns. Just make sure to leave room for their legendary mutton chop. It’s an old-school chophouse favorite that you won’t find many places in the city, and you can get it as an appetizer or a main.

photo credit: Michael Harlan Turkell

Brooklyn Heights

When you get off the Brooklyn Bridge in Dumbo , options that aren’t mediocre $30 sandwiches are limited, unless you’re in the market for a hot dog cart visit. But just a few blocks away, in Brooklyn Heights, you’ll find Ingas Bar, a dressed-up tavern where neighborhood folks drink Negronis and eat double-patty burgers by candlelight. Ingas Bar isn’t filled with out-of-towners looking to get their hands on some aesthetically pleasing small plates just to tell everyone at home about it. It’s the sort of place you should come when you want to pretend like you live here, and eat mortadella covered in shaved brown butter at least once a week. 

photo credit: David A. Lee

When you picture New York City, what do you see? Folks wearing Celine and Balenciaga? A room with Art Deco accents and hazy yellow lighting that lends itself to martini consumption? That image is, mostly, a fantasy. Although it does exist at Frenchette, one of our top French restaurants . At this Tribeca bistro, you can eat crisp duck frites and a plate of buttery scrambled eggs, topped with escargot, while you try to figure out whether the people seated across from you are famous or merely immensely wealthy.

photo credit: Colby Kingston

It would be a shame to visit New York without catching a glimpse of the Manhattan skyline. It would also be a shame to go somewhere to enjoy the ten-million-dollar view, only to have your evening meal fall short. At Laser Wolf, on the roof of the Hoxton Hotel in Williamsburg, both the view and the meal are guaranteed to be great. Almost everything at the Israeli restaurant comes hot off of a charcoal grill, and the date-harissa wings are a must-order. The unlimited salatim also make it a great spot for groups. 

Emilio’s Ballato

To get a table at Emilio’s Ballato, the celebrity hotspot in Nolita, you will have to wait in a line. You cannot make a reservation, and you cannot put your name in and go get a drink elsewhere. But you’re on vacation, so hopefully you’ve got time, because when you reach the end of the line you’re going to encounter some of the very best Italian food NYC has to offer. Come early, bring a group, and cover your table in caesar salad, baked clams, and the off-menu Vitello Antonio, which is like a veal parm all dressed up in vodka sauce. You might see someone famous eating bolognese, but that’s beside the point. 

photo credit: Nicole Franzen

If you’re here to see the sights, you should know about Pebble Bar. Located in a townhouse tucked into the side of Rockefeller Center , it’s a semi-secret cocktail bar where you can avoid the crowds of Midtown . When you need a break from dodging crowds of tourists who traveled thousands of miles in the hopes of smelling Jimmy Fallon, pop in for an Old Fashioned. There’s also a dining room on the upper floor, in case you want to sit down for some oysters and steak tartare.

photo credit: Collin Hughes

Lower East Side

You can’t do much better than Parcelle for a glass of wine in a cool downtown setting. The Dimes Square wine bar has two spaces: an upstairs lounge with velvet seating in shades of Wicked Witch green, and a dark basement area that looks like the scene of the trendiest house party in Dazed and Confused , with vintage couches, and disco playing over the speakers. Grab some snacks, like scallop and brown butter crudo, or some deviled eggs, or their crunchy fried chicken sandwich for something more filling. It’s a great spot to start a Lower East Side bar crawl . 

photo credit: Eric Medsker

Bob Dylan and Patti Smith used to hang out at Hotel Chelsea. That was over half a century ago, and the hotel has been significantly renovated since, although it still maintains some old-timey charm. On the ground floor, you’ll find the appropriately named Lobby Bar, filled with mismatched rugs, enormous chandeliers, and couches you sink into as your blood’s gin content climbs steadily upward. (Be careful with the martinis here.)

photo credit: John Shyloski

East Village

The party version of yourself will fit right in with the rest of the crowd at this East Village bar, not to mention with Superbueno’s staff, who always seem to be celebrating something. This high energy spot with tiny luchador masks and neon lighting has fantastic (occasionally neon) drinks, featuring things like mole-washed mezcal, birria broth, and chili de arbol. The Mexican snacks are great too: don’t skip the fish tostada.

Marie's Crisis Cafe

You could make a compelling argument that Marie’s Crisis is the best bar in NYC. The drinks are cheap (around $7), the divey basement space is full of history (Thomas Paine lived on site), and a pianist plays non-stop show tunes every night. Brush up on your Chicago and A Chorus Line lyrics before stopping by, and feel free to sing along to every song you recognize. Crowd participation is highly encouraged here. Just be sure to bring cash, and keep in mind that there’s usually a wait to get in on weekend nights.

L'Industrie Pizzeria

The competition for the city’s best pizza is fierce, but the version at L’Industrie is the evolved, apex predator form of what a New York slice can be. At both the original Williamsburg spot and the West Village location, you’ll find crispy-on-the-bottom, puffy crust, and super high quality Italian toppings. It’s the perfect hand-held meal before, during, or after a jaunt down Bleecker Street. Refuel with an oozing burrata slice, or spicy salami—and if you’re visiting  during the week, they offer sandwich specials on Wednesdays.

Are you tired of eating slices on the sidewalk while our city’s pigeons demand their rightful share? Grab a table at Rubirosa in Nolita . This sit-down pizza spot serves thin-crust, Staten Island-style pies, in addition to pasta, mozzarella sticks, and chicken parm—all of which can be made gluten free. The dark, narrow room is always packed, and there’s usually at least a 30 minute wait for a table, so put your name in, then get a drink at Mother’s Ruin .

Mama's Too

This tiny pizza window on the Upper West Side makes a mighty square slice. It’s crunchy on the bottom and crispy around the edges, with a sweet and garlicky sauce under what may at first seem like an excessive amount of melted mozzarella. We’re a little bit obsessed with their Poached Pear, with gorgonzola and hot honey, but we’d never say no to the slice covered in thick little pieces of pepperoni, reaching toward the sky as if thanking the pizza gods for making them so delicious. They also do a great regular triangle slice, and have a slightly bigger location in the West Village .

photo credit: Willa Moore

Lucia Pizza of Soho

If an afternoon in Soho is on your itinerary, you’re going to need a snack between blindly swiping your credit card at fancy stores. Pizza is NYC’s best walking snack, and in Soho, snack time is best spent at Lucia. This is the Manhattan outpost of a South Brooklyn pizza shop , so you know it's legit, and they’ve got one of the best spinach slices in the game. Things move quickly inside this perpetually mobbed, pocket-sized spot, but they still take a moment to sprinkle parmesan, drizzle olive oil, and tear fresh basil onto each hot, crispy slice.

Joe's Pizza

Joe’s is touristy. It’s in guidebooks, it’s a stop on pizza tours, and it now has several locations around town, including one in Times Square. But locals like this place too. It’s a great representation of the sort of classic, straightforward, supremely foldable NY-style pizza often imitated in malls and airports. The slices are big and floppy, the sauce is sweet, and the cheese is abundant and greasy.

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.css-mm52m8{position:static;}.css-mm52m8::before{content:'';cursor:inherit;display:block;position:absolute;top:var(--chakra-space-0);left:var(--chakra-space-0);z-index:0;width:100%;height:100%;} The 25 Best Restaurants In NYC

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Editorial Lead, NYC

Bryan joined The Infatuation in 2016. By his own estimate, he’s been to more NYC restaurants than everyone but the health inspector.

Will Hartman

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Will is passionate about bagels and being disappointed by The Mets. He has been writing for The Infatuation since 2023.

Willa Moore

Willa was raised in Brooklyn and now lives in Brooklyn, which means her favorite bagel place hasn't changed since birth.

Senior Editor, NYC

A journalist since 2005, Sonal spent many years in India before returning to New York. She still prefers kebabs to hot dogs.

Neha Talreja

Former Staff Writer, NYC

Neha is originally from California. Now living in Brooklyn, she continues to work on her bias against the city’s Mexican food.

15 New York City Restaurants to Visit This Fall

The weather's cooling down but NYC's dining scene is heating up. Which of these hot new eateries will you try first?

Whether it’s glamorous fine dining, undiscovered international fare, or chefs exploring familiar ingredients in innovative ways, New York City’s newest hot spots are all offering something special and unique. As this list of T&C 's new favorites proves, dining out in the Big Apple has never been more thrilling.

Broadway Blue Room

The intimate Broadway Blue Room , nestled within the CIVILIAN Hotel's Rosevale Cocktail Room, has been reimagined as an intimate bar, blending the allure of Broadway's backstage ambiance with a curated wine experience.

Designed by renowned architect David Rockwell, the theatrical space now features an expanded seating area with curved, velvet blue banquettes that invite intimate conversation. A newly installed DJ booth and sound system strike the perfect balance between quality music and comfortable dialogue.

What truly sets the Broadway Blue Room apart is its celebration of theater history. The space houses the unique Olio Collection, a rotating exhibit of one-of-a-kind Broadway memorabilia. This first-of-its-kind art program, curated by Rockwell and Rachel Hauck, showcases notable works including the red finale boots from Kinky Boots , the Elphaba hat from Wicked , the mask from The Phantom of the Opera , and the dueling pistols from Hamilton .

With a renewed focus on wine, Beverage Director Alec Kass has crafted an expertly curated list to complement the mood. Every Friday and Saturday from 9pm-1am, guests can enjoy DJ sets while savoring select vintages, making it an ideal spot for theater enthusiasts to unwind and discuss the night's performance.

The Bronze Owl

The Bronze Owl , the stylish new lounge and brainchild of Hospitality Department founders chef Franklin Becker and Stephen Loffredo, along with nightlife impresario David Rabin, offers a perfect blend of elegant cocktails, delicious bites, and downtown energy to Midtown Manhattan.

The menu celebrates Italian cuisine with a modern twist, featuring an array of enticing options. Guests can indulge in a selection of "toasts," including the luxurious Black Diamond & Caviar Burrata and eggplant caponata. Other tempting bites include gnocco fritto and fried mortadella with pistachio butter. A house-made pepperoni pizza serves as an ideal companion to the bar's expertly crafted drinks.

Signature cocktails like the Fire from Olympus (Sipsmith gin, fennel, Suze, lime, soda, serrano bitters) and Ciao For Now (Grey Goose Vodka, Aperol, lemon, green strawberry bitters, prosecco) showcase master bartender Max Green's creative flair. Wine enthusiasts will appreciate the extensive selection available, with access to over 300 labels by the bottle from the neighboring Press Club Grill.

Din Tai Fung

The long-awaited Din Tai Fung , the globally acclaimed and Michelin-recognized culinary icon renowned for its artful xiao long bao (soup dumplings), has at last touched down in Midtown Manhattan.

The New York City restaurant, designed by Rockwell Group, offers a dazzling 25,000-square-foot space in the heart of the theater district. Here, eager patrons can savor Din Tai Fung's signature soup dumplings—delicately handcrafted with precisely 18 folds, each weighing 21 grams—a perfect balance of thin wrapper and rich, savory broth-filled interior, often referred to as the “golden ratio."

Beyond the signature dumplings, the menu features an array of Taiwanese delights such as cucumber salad, shrimp and Kurobuta pork spicy wontons, sweet-and-sour baby back ribs, and braised beef noodle soup. For dessert, the decadent chocolate and mochi xiao long bao are a delightful twist on the classic and not to be missed.

Elvis , a Parisian-style wine bar on NoHo's Great Jones Street, is the latest venture from Jon Neidich's Golden Age Hospitality (The Nines, Le Dive, and Deux Chats) in partnership with Paradise Projects (Mister Paradise, Wiggle Room, Pretty Ricky's) and pays homage to the iconic Great Jones Café, which previously occupied the space for 35 years.

The interior features bold orange walls with contrasting red tiles, creating an ambiance described as "a psychedelic '70s artist redecorating a villa in Provence." The original 35-year-old bar remains, now enhanced with a 17-foot illuminated glass rack full of sparkling glassware. With only 30 seats, Elvis offers an intimate setting for wine enthusiasts and food lovers.

Executive Chef Nicole Gajadhar's menu includes homemade charcuterie, pâtés in a jar, and tartare de bœuf. The wine selection, curated by Le Dive wine director Frank Guerriero, focuses on natural French wines. In warmer months, Elvis will open a European-style sidewalk café, extending its Parisian charm outdoors.

Le Bar Penelope

The team behind beloved Greek eatery Avra has introduced Le Bar Penelope , a chic new boîte nestled in the heart of the Upper East Side.

Occupying a generous 3,000 square feet at East 60th Street and Madison Avenue, Le Bar Penelope offers a world that feels both timeless and fresh. The interior, masterfully crafted by Genevieve Lake, is a feast for the eyes, featuring bespoke furniture, exquisite hand-blown Italian lighting, and whimsical artwork that nods to Victorian aesthetics.

Culinary offerings at Le Bar Penelope are equally impressive, with a carefully curated menu highlighting premium seafood and caviar. The bar program showcases inventive cocktails alongside an extensive selection of wines and champagnes. For those seeking more variety, a private dining space offers an eclectic mix of American and Asian-inspired dishes.

SoHo, once the epicenter of New York's art scene but long since transformed by luxury retail, is about to experience a creative renaissance with the arrival of Manuela and its unique dining concept. This new establishment, the brainchild of art world powerhouses Iwan and Manuela Wirth, founders of the Hauser & Wirth gallery, aims to rekindle the neighborhood's artistic spirit through culinary innovation. Opening this October at the corner of Wooster and Prince streets, the restaurant represents the first East Coast venture for Artfarm, an independent hospitality group owned by the Wirths, and is set to blend food with visual art in a way that harkens back to SoHo's cultural heyday.

The restaurant's commitment to sustainability extends from its menu to its decor. At the heart of the culinary offering is an open kitchen, where dishes are prepared over a charcoal grill and in a wood-fired oven. The menu, half of which focuses on plant-based creations, features dishes such as roasted turnips with royal corona beans and grilled brassicas, spiced monkfish skewers with lovage and guindilla peppers, rattlesnake beans with tomato vinaigrette and pecorino, and Concord grape sorbet with olive oil drizzle.

What truly sets this venue apart is its integration of art. Collaborating with a roster of celebrated New York-based artists, the restaurant features specially commissioned functional artworks. Diners will encounter Mika Rottenberg's whimsical bar design, Mary Heilmann's vibrant tabletops, and Rashid Johnson's bespoke dining table and custom rug in the private dining room. Murals by Rita Ackermann, Lorna Simpson, Pat Steir, and Uman adorn key spaces, while works by George Condo, Philip Guston, Nicolas Party, and Cindy Sherman pay homage to SoHo's artistic legacy. A Louise Bourgeois 'Spider' sculpture adds to the impressive collection.

Omakase Room by Shin

Omakase Room by Shin , an intimate 10-seat sushi counter, has opened in Midtown Manhattan with Chef Shin Yamaoka at the helm. Chef Shin brings over three decades of culinary expertise to this new venture.

Chef Shin's career began in Gifu, Japan, before he moved to New York City to pursue his culinary passions. His experience includes roles as a sushi chef at Blue Ribbon Sushi and a kaiseki chef at Brushstroke, among others. This diverse background has shaped his approach to cuisine, allowing him to blend traditional techniques with innovative ideas.

The restaurant offers a 14-course menu that combines traditional sushi preparation with kaiseki elements. Highlights include classic sushi pieces like kanpachi, salmon, and eel, alongside signature toro and uni handrolls. Kaiseki-style dishes such as red meat tuna and savory egg custard are also featured. The meal concludes with a rich red miso soup and traditionally prepared tamago.

Chef Shin's omakase experience is offered at two seatings per evening and is priced at $175 per person.

Phoenix Palace

Phoenix Palace , a love letter to Chinatown masquerading as a restaurant, brings a fresh twist to traditional Cantonese cuisine. Childhood friends Cory Ng, Kimberly Ho, Ricky Nguyen, and Justin Siu have created this sister establishment to their beloved Potluck Club , continuing their mission of honoring roots while innovating Chinese-American dining.

The restaurant's exterior, with its striking black marquee and retro lettering, evokes the neighborhood's bygone movie theaters, reflecting how the owners connected with their Hong Kong and Cantonese heritage through film. Inside, the space seamlessly blends traditional Chinatown banquet hall grandeur with contemporary flair. A dreamy mural, black-and-white family photos, and a dais bordered by golden dragons create an atmosphere both familiar and fresh.

Chef Zhan Chen leads the kitchen, his menu artfully fusing Chinese-Cantonese traditions with Italian and American influences gained at Jonathan Waxman's Jams and Pheasant in Williamsburg. Standout dishes include lobster sticky rice with pancetta, olive-studded youtiao (Chinese cruller) paired with Chinese sausage jam, salt-and-pepper cuttlefish with Italian hot peppers and tomato jam, and a chilled tofu salad featuring soy-pickled shiitake mushrooms. Each creation balances familiar flavors with unexpected twists, embodying Phoenix Palace's commitment to honoring Chinatown's culinary heritage while pushing boundaries.

Perched on Brooklyn's waterfront with sweeping views of the East River, Brooklyn and Williamsburg Bridges, and the Manhattan skyline, Psaraki brings the charm of seaside Greek tavernas to New York City. This latest venture by hospitality veteran James Paloumbis, whose name means "little fish" in Greek, offers diners a culinary journey alongside breathtaking vistas.

The menu, rooted in authentic Greek tradition, shines with its Fisherman's Table Experience. This feast includes classic mezze like tzatziki, spicy feta, and tarama, alongside specialties such as horiatiki salad, wood-grilled octopus, lobster pasta, and rum-flambéed Saganaki. The raw bar presents East and West Coast oysters, wild branzino crudo, and impressive seafood towers.

Signature dishes include the namesake Psaraki fish chips (fried Atherina aka baby fish), gluten-free fried or grilled calamari, filet mignon souvlaki, and wood-grilled king prawns with saffron rice. The vegetable moussaka and fish kebabs offer unique twists on traditional fare. Complementing the food is a curated wine list featuring Greek and Mediterranean selections, creative cocktails like the Santorini margarita, and traditional Greek coffees.

Michael White, who left an indelible mark on Manhattan's Italian dining scene with Marea, Ai Fiori, and Osteria Morini, is set to make his triumphant return to New York this November with the opening of Santi . Located at 520 Madison Avenue, in the same spot where White once helmed Alto, Santi will showcase the chef's mastery of pasta and a seasonal, pan-Italian menu with specialties from Emilia-Romagna and the Amalfi coast, infused with techniques and influences from White's time working in the south of France.

Signature dishes will include busiate, a pasta creation featuring saffron, crab, uni, and lemon, as well as exquisite crudos like gamberi rosso, showcasing Montauk red prawns with pickled chiodini mushrooms, crustacean aioli and caviar. The menu will evolve with the seasons, offering hearty game and truffle dishes in fall and market-fresh produce in spring.

In a surprising culinary pivot, Chef Jungsik Yim, renowned for his eponymous two-Michelin-star Korean fine dining restaurant in Tribeca, has embarked on an exciting new venture. SEA , his latest creation, is a casual yet innovative Southeast Asian eatery that showcases Chef Yim's versatility and passion for diverse cuisines.

This move stems from Chef Yim's 15-year obsession with Southeast Asian culture and flavors, culminating in 14 successful pop-ups in Seoul. At SEA, Chef Yim and Executive Chef Jun Hee Park blend traditional Southeast Asian dishes with creative reinterpretations, drawing on their extensive travels and culinary expertise.

The menu features a range of dishes, from impossibly light and crispy prawn rolls to inventive fusions like the pork noodle soup, which combines Vietnamese pho with Malaysian bak kut teh (pork rib soup). Diners can also savor the Korean-style heritage chicken, a whole bird lightly fried and tossed in five spices, served with som tum (green papaya salad) and sticky rice. The dry tom yum noodles offer a unique Asian fusion experience, inspired by Korean spicy noodles but infused with Thai flavors. For seafood lovers, the crab fried rice topped with a crab omelette provides a luxurious twist on Indonesian nasi goreng.

This new direction allows Chef Yim to flex his culinary muscles in a more relaxed setting, proving that his talent extends far beyond the realm of fine dining. With its diverse and imaginative menu, SEA is a must-visit destination for those seeking a fresh take on Southeast Asian cuisine.

Sendo , an intimate sushi spot in NoMad, marries affordability with top-tier quality. Tucked away on the second floor of a nondescript building on Sixth Avenue, this cozy counter-service restaurant reimagines the casual roots of Edo-period sushi for modern New York diners.

At the helm is Kevin Ngo, a skilled chef whose resume boasts time at some of the city's most revered sushi establishments. Ngo's menu is a testament to his expertise and commitment to affordability. Drawing on relationships built during his time at Michelin-starred restaurants, he sources premium fish from Japan, pairing it with rice from farms in Niigata Prefecture and Hokkaido. Small-batch aged vinegars and house-made sauces enhance the natural flavors of the seafood.

Sendo's offerings include curated sets of nigiri, handrolls, and kaisendons ranging from $30 to $45, as well as an à la carte menu. By streamlining operations and focusing on efficiency, Sendo manages to deliver an exceptional sushi experience at a fraction of the cost typically associated with such quality. It's a fresh approach that honors sushi's humble street food origins while celebrating the sophistication it has achieved over two centuries.

So & So's

So & So's emerges as Hell's Kitchen's latest hotspot, blending the charm of a piano bar with the allure of a supper club. This hidden gem on West 52nd Street offers a retreat from bustling Eighth Avenue, inviting guests into an atmosphere reminiscent of a theatrical eccentric's cozy living room.

Designed by the acclaimed design firm Goodrich, So & So's interior pays tribute to Hell's Kitchen's theatrical roots. An upright piano takes center stage, surrounded by deep red banquettes and custom lighting that echo classic New York nightlife. The space artfully combines vintage elements with contemporary flair, creating an environment that feels both timeless and fresh.

The menu, crafted by Chef Aaron Fitterman under TableOne Hospitality, offers a playful take on continental cuisine with shareable plates designed for easy consumption during performances. Highlights include Devils on Horseback (chorizo-and-cotija-stuffed dates wrapped in bacon with smoky red sauce and served in a vintage ashtray), foie gras crème brûlée, and Disco Inferno fries (fries, spicy gochujang-based sauce, crispy twice-cooked noodles, furikake, sesame seeds, three-cheese blend).

Complementing the food is a cocktail menu inspired by Broadway, featuring clever concoctions and classic favorites. The entertainment lineup promises a diverse array of talent, from up-and-coming local acts to Broadway stars, ensuring So & So's becomes a vibrant hub for Hell's Kitchen's artistic community.

Third Falcon

Chef Cali Faulkner's first solo venture, Third Falcon , brings a taste of Northern France to a cozy Fort Greene corner. Drawing inspiration from her time in Paris (Verjus) and explorations of the French countryside, Faulkner has created a warm neighborhood spot that celebrates the hearty, seasonal cuisine of the region.

The menu at Third Falcon is a love letter to Northern French cooking, filtered through Faulkner's unique perspective and years of experience in acclaimed New York kitchens (Eleven Madison Park, The Modern, Crown Shy). Diners can expect a rotating selection of dishes that highlight the best of local and imported ingredients. From freshly shucked oysters to succulent roasted meats, each plate is designed to be shared and savored.

Standout offerings include a vibrant crudo featuring the catch of the day, plump langoustines paired with a sauce gribiche, and aromatic Breton curry-spiced shrimp that nod to Brittany's unexpected flavors. The dining experience encourages conviviality, with guests passing platters and breaking bread together. A particular highlight is the house-made brioche, perfect for soaking up the last drops of rich, wine-infused sauces.

The space was designed by Faulkner herself, accommodating 30-40 guests in the dining room and wraparound bar, with additional sidewalk seating. The restaurant's aesthetic features custom elements created by local artisans, including a whimsical backbar mural by Laura Bennett, gilded window signage by Will Van Zee, and bespoke tableware by Jennifer Fiore of Mondays. True to its name, Third Falcon showcases three falcon-themed art pieces, including an English pub sign from Faulkner's grandfather, a commissioned work by local artist Mitchell Moon, and a piece acquired from the Saint-Ouen flea market in France.

YAO , the latest venture from the team behind the acclaimed August Gatherings in Chinatown, is bringing a fresh perspective to Cantonese cuisine while honoring and reinventing traditional recipes.

Executive chef Kenny Leung, alongside co-owner Thomas Tang, has crafted a dining experience that bridges the past, present, and future of Cantonese cooking. Chef Leung's menu features both classic and innovative dishes. Diners can experience a whole sea perch prepared in seven different ways, including traditional Cantonese steaming or with spicy sour cabbage. A standout offering is the beggar's chicken, a complex dish rarely seen in American restaurants due to its intricate preparation involving a stuffed chicken wrapped in lotus leaves, baked in dough, and cracked tableside with a hammer by guests.

More adventurous palates might opt for the Tale of Fish Dive, a deboned barramundi stuffed with a mixture of the fish meat, pork and seafood, or the mapo tofu with lobster, which showcases the prized "wok hei" flavor. The Song Shu crispy whole fish introduces an unexpected twist with balsamic vinegar, while the wild octopus and bone marrow fusilli represents a bold fusion of East and West.

YAO also highlights prized ingredients like abalone, sea cucumber, and fish maw in various preparations. Nourishing soups, such as the hot and sour soup with sea cucumber and seafood and the duck and fish maw soup, reflect traditional Chinese medicinal principles.

For those seeking the pinnacle of Cantonese culinary artistry, YAO offers the Tang Jia Yan tasting menu, available in seven or eight courses. The house-made egg custard tart, a delicate creation with over 11 layers of flaky crust is a sweet end to the meal that should not be missed.

Contributing Editor William Li is the founder of art consultancy Armature Projects and the Emmy-nominated co-host of Lucky Chow , a series about Asian food and culture on PBS.

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The 18 Best NYC Restaurants To Visit In 2023

There is no question that New York City is well-known around the world as a culinary center. The City That Never Sleeps is a true melting pot, with just about every cuisine imaginable able to be found somewhere within its limits. With countless new restaurants popping up every day all across the city, sometimes it's hard to know what's worth the trip (and in some cases, the massive waitlist). While it may feel like 2023 is just beginning, New York City has already experienced a variety of worthy new culinary openings.

Whether you're looking for exclusive seasonal sushi picks, a classic old-school Italian restaurant, or incredible vegan alternative dishes, there's a new restaurant in New York City serving up what you're looking for. To make the process easier for your next dinner date or night out with friends, we've compiled the city's hottest new openings this year that you won't want to miss.

Moono, the elevated Korean eatery in Koreatown, is brimming with elegant sophistication. The high ceilings give the restaurant an air of grandeur and the aesthetic detailing of the old-fashioned wood and marble bar diners pass by en route to their tables makes the dining experience all the more majestic. The restaurant is chef Hoyoung Kim's newest culinary venture after celebrating success at Jua in the Flatiron District, which has one Michelin star for its upscale tasting menu. 

Moono arrives with an a la carte menu featuring dry-aged branzino, mung bean pancakes, spicy fried chicken, and Pyongyang cold noodles. The menu is divided into categories with many of the dishes lending themselves well to sharing, which allows you to sample seafood, hot pot, noodles, and sotbap. On the beverage side, the restaurant boasts a strong variety of Korean spirits including sojus and chunjus, as well as specialty cocktails with flavor profiles that complement the dishes. 

Unlike Jua, which is known for Western twists on Korean delicacies, Moono focuses on expertly rendering under-represented Korean dishes for its Manhattan audience.

One of the glories of the New York City food scene is its diversity and commitment to rendering authentic international dishes in New York. Hailing from the mega-popular Roman institution Rosciloi opened a location in NYC , the first outpost of the beloved restaurant outside of Italy. Rosciloi brings the essence of the Italian culinary experience to SoHo with two dining options: an upstairs a la carte space, which is opening in August, where diners can enjoy specialty products sourced directly from Italy, as well as an elegant sit-down experience downstairs to enjoy the prix fixe tasting menu and wine pairings. 

While everything at Roscioli is top-notch, specifically the creamy burrata and the Panzanella salad, the highlight of the meal for us is the pasta, which is made with the highest quality ingredients including imported Italian olive oil, aged cheeses, and preserved tomatoes. Some standout pasta dishes include the carbonara and the cacio e pepe. 

Come to Rosciloi for a taste of Rome in a homey environment with bricks lining the walls and a curated wine cellar with over 2,500 bottles, according to Eater . The space feels at once perfect for the New York City culinary scene and a strong homage to its roots in the eternal city.

Chang Lai Fishballs & Noodles

New York City has a storied history with food carts. Many beloved restauranteurs began serving specialty food to their communities as street vendors, including the chefs behind Mexicue, which combines traditional Mexican flavors with Southern barbecue, and Halal Guys , whose platters of chicken and rice are a culinary staple in NYC. Chang Lai Fishballs & Noodles is the latest restaurant to follow this trajectory by taking its celebrated Cantonese street cart and transforming it into a brick-and-mortar restaurant in Chinatown. 

At Chang Lai Fishballs & Noodles you can enjoy all of your favorites from the food cart that operated in the area for more than seven years. Menu highlights include rice rolls with curry fishballs and a variety of Hong Kong-style noodles with your choice of oyster sauce fish balls, pork skin and radish, curry fish balls, and beef tripe and spleen radish. 

The casual eatery is the labor of love of its founders, husband-and-wife team Lai Sheng Zhang and Li Qing Wu who immigrated to New York from the Guangdong province of China. Service is warm and friendly with a dedicated following of customers from Chang Lai Fishballs & Noodles' years as a culinary fixture in the neighborhood. The food is still served in plastic containers making it perfect for takeout or eating on the go. The rice rolls are the real standout here with flavor offerings of pork, beef, shrimp, and sweet corn chicken. 

This brand-new Italian spot in Colombus Circle, Bad Roman, has taken the city by storm. The luxurious interior and creative modern takes on classic Italian flavors have diners filling the restaurant's reservations nonstop. If you can manage to get a table here, you'll be among the privileged few to enjoy the restaurant's most talked about dishes like black truffle honey whipped ricotta, roasted garlic babka, 'roni cups with ranch, Osetra caviar gnocchi served with crème fraîche and chives, ravioli-topped filet mignon, and more.

Brought to you by the team behind one-Michelin-star West Village Italian restaurant Don Angie , it's clear the team knows a thing or two about elevated Italian fare. With great ambiance, fun food, and creative cocktails, you can't go wrong with a night at Bad Roman (if you can snag a reservation).

Soho seafood hotspot Principe is serving up fresh seafood with flair. From an extensive raw bar to main dishes like lobster risotto, you don't want to miss out on the best flavors the ocean has to offer. Italian influences and an elegant, upscale interior make Principe the place to be. Diners can enjoy everything from typical seafood like clams and shrimp to slightly more exotic choices like sea urchins.

In an ode to the restaurant's Italian influences, the menu boasts a pasta section filled with delicious options like clam bucatini with black pepper and egg yolk and rock shrimp mafaldine with sugo biano. Add in fun drink options like unique takes on traditional Italian spritzes and an extensive Italian wine list, and you have a dinner spot you won't forget.

Those with dietary restrictions rejoice! Anixi is here to save the day. This Mediterranean restaurant in Chelsea is both vegan and kosher, with an extensive list of gluten-free options as well. From salmon and tuna to chicken and beef, Anixi has vegan replacements for just about every non-vegan Mediterranean element you can think of. Everything from whipped "ricotta" dip to grilled chick'n shish kabobs still captures authentic Mediterranean flavors with a vegan, kosher, and gluten-free twist.

To perfectly pair drinks that will round out your meal, Anixi offers unique options like housemade sodas, creative cocktails, and a diverse wine list with a kosher section. The restaurant's chef, Guy Vaknin, is a world-renowned vegan chef who is no stranger to creative vegan options, having created the Beyond Sushi vegan sushi brand together with his wife Tali. The next time you're looking for a vegan, kosher, or gluten-free meal that won't feel like you're missing anything, head to Anixi.

Petite Patate

This traditional French bistro is new to Prospect Heights from acclaimed chef Greg Baxtrom, who city diners may already know as the chef behind a number of other hot restaurants in the city, including Olmsted , Patti Ann's, and Five Acres. With a name meaning "small potato," Petite Patate is named after Baxtrom's dog, Spud, giving the restaurant a lighthearted, welcoming vibe. The menu keeps true to the French bistro theme with hearty French dishes like burger au poivre, duck coq au vin, and steak frites.

The menu is perfectly rounded out with a meticulously curated French wine list, perfect for pairing with the traditional French dishes. This replaces Baxtrom's previous restaurant Maison Yaki, which was located in the same space and offered French-Japanese fusion cuisine. You won't want to miss out on the location's re-vamp.

The Office of Mr. Moto

This unique sushi spot focuses on highlighting the rich history of Japanese culinary practices. The restaurant is named after Mr. Moto, who traveled from the U.S. to Japan in 1853 on the USS Susquehanna and recorded his culinary findings there. Rather than a typical American menu where guests can pick and choose on their own, the restaurant instead offers a unique 21-course experience where guests are served special seasonal picks from the chefs.

The restaurant's highly-trained sushi chefs, called itamae, begin the tasting experience with a selection of appetizers. This is followed by a savory Chawanmushi egg custard. Guests are then offered 16 pieces of nigiri that reflect both traditional and modern interpretations of Edomae sushi. Finally, guests are offered a hand roll, soup, and dessert to finish up the meal. While reservations fill up quickly and require a $100 deposit per person, the experience is well worth it for serious sushi fans.

Steak Frites Bistro

Bringing traditional French bistro fare to Hell's Kitchen, Steak Frites Bistro offers diners an authentic French menu and decor to match. As the name implies, the highlight of the restaurant is its steak frites dish, which comes in two different iterations: a 9-ounce hanger steak and a 16-ounce dry-aged New York strip steak. However, this is far from the only notable dish on the menu. Other French favorites like a cheese plate, escargot, roast chicken, and cheesy gnocchi with mushrooms round out the rest of the dinner menu.

The bistro is also open for weekday lunch and weekend brunch, with unique sandwiches like duck confit on brioche on the lunch menu and eggs benedict, omelets, and other fun French breakfast options added for the brunch menu. The restaurant's sommelier Alexis Percival adds a special touch with a carefully curated wine list, heavily focused on natural French wines.

For upscale Italian cuisine near Rockefeller Center , look no further than Duomo 51. The restaurant has options for every time of day, serving breakfast every day and lunch and dinner Monday through Saturday. Duomo 51 serves a wide variety of Italian favorites, including antipasto, salad, and soup to start, as well as an extensive list of pasta, seafood, and meat for main dishes.

Rich chocolate cake, creamy cheesecake, and a variety of other dessert options give your meal a sweet finish. And no Italian dinner would be complete without a selection from the restaurant's global wine list, with diverse options available by the glass or by the bottle. During the warmer months, the restaurant will utilize a stunning terrace, offering diners fresh air and views of the bustling city below.

Carriage House NYC

This upscale American eatery provides diners with a special menu style, where dishes are broken up into "small," "medium," and "large" categories rather than traditional divisions like "appetizers" and "main dishes." This creates a unique atmosphere where diners can dig into anything from "small" berry toast with chicken liver pate for $16, to "large" wagyu skirt steak, which is priced at $86. In between are a variety of pasta, salads, seafood, and meats for diners of all preferences to enjoy.

Perhaps the most unique element, however, is not an item on the menu at all, but rather the way the restaurant's complimentary bread and butter are served at the beginning of the meal. Rather than your typical butter blocks, Carriage House serves up butter in the form of a candle that is lit, causing it to melt and drip down — perfect for dipping your bread.

Bar Mario, a new Italian spot in Red Hook, Brooklyn is a casual eatery, filled with locals enjoying the delicious pasta, salads, drinks, and desserts on offer. While the restaurant may be brand new, it has already become a neighborhood fixture. The restaurant gets its name from a fictional place mentioned by famous Italian musician Luciano Ligabue in his songs, a favorite of the owners Alessandro Bandini and Moreno Cerutti.

The pair are both from Italy — Florence and Turin, respectively — and have now brought the flavors of their heritage to Red Hook. Popular dishes include the "Spaghetti Hangover," which contains just about everything salty and delicious you can think of, including anchovies, garlic, and cheese; creamy, cheesy gnocchi Castelmagno e nocciole; and the absolutely massive Mario's Caesar salad.

This classic red sauce joint may be new on the block, but it offers all the old-school Italian-American charm you could hope for. Located in Ridgewood, Queens, Velma is serving up pizza, pasta, chicken Parmigiana, and more classic Italian-American dishes for diners to enjoy.

The restaurant takes pride in its homey, familial atmosphere. This is made clear by its eclectic decor, which includes a wall of family photos in mismatched frames as a main fixture of the restaurant. Paulina Grigonis and J.R. Savage, the couple who own the restaurant, drive home the family feeling. This is not the couple's first venture together; the pair also run the successful Mexican restaurant Gordo's Cantina located in Bushwick, Brooklyn and so far, they seem to be met with success yet again at Velma.

Named after owner Mark Roof's grandmother, Lula Mae was originally conceived as an homage to her Southern cooking. However, as the idea continued to evolve, it eventually came to involve Chef Dan San, who now brings Southeast Asian inspiration to the table with a menu of sophisticated small bites.

From sweet petite oysters to fried tofu to Sambal crab fried rice, San has created a delicious menu that perfectly complements the restaurant's specialty cocktails and extensive wine list. For San, the dishes channel family inspiration as well, as he thinks back to the flavors he experienced with his Cambodian grandmother. Located in Clinton Hill, Brooklyn, Lula Mae may be more wine bar than restaurant, but you definitely won't want to miss out on the delicious bites on offer.

Garnacha Bite

If you're looking for a casual, unfussy spot to easily grab Tex-Mex favorites in Bedford-Stuyvesant, Garnacha Bite is the place to be. Garnacha Bite offers enchiladas, burritos, burrito bowls, quesadillas, and more for diners to enjoy.

Highlights include their signature Azteca nacho options, including Macho Nachos, made with Mucho melted cheese blend, olives, scallions, pinto, and black beans, topped with pico, sour cream, and guacamole; Gringo Nachos, made with Mucho melted cheese blend over grilled chicken and corn, topped with salsa, pico de Gallo, black olives, scallions, sour cream, and guacamole; Supreme Nachos, made with Mucho melted cheese blend, refried beans, sour cream, and guacamole; and more. Garnacha Bite also offers a special kid's menu, as well as homemade Mexican drinks —including Horchata, Jamaica (Hibiscus Cold Tea), and Tamarindo — desserts like churros, tres leches, fried sweet plantains, and more.

New to Brooklyn Winery comes seasonal modern American restaurant Rosette. Located on the border of Williamsburg and Greenpoint, the menu includes sharable favorites, including grilled oysters, fluke ceviche, porcini and guanciale croquettes, and more. The menu also highlights snack boards, with a variety of options for cheese, fruits, vegetables, and charcuterie. A notable inclusion is the "chef's whim" board option, for which the chef decides what to include on the board at the moment that it is ordered so that no two boards are ever the same.

Rosette also of course serves a variety of wines from Brooklyn Winery, as well as some beer options as well. Perfect for date night or relaxing on weekends with friends, the atmosphere is friendly and welcoming for all to enjoy.

Located in Prospect Heights, Brooklyn, Parashades is serving up delicious pizza and cocktails. Conveniently around the corner from Barclay's Center, Parashades is the perfect spot to grab a slice before or after a concert or sporting event. Popular pies include Parashades' signature "hot chick" with the restaurant's own blend of chicken seasoning as well as hot sauce and blue cheese; the vegan cheese pie made with Numu vegan cheese; the vodka pie with pesto, and more.

Add in handcrafted cocktails, sharable garlic knots, and a fun atmosphere, and it's clear that Parashades is the perfect spot for a fun evening with friends, no matter the occasion. The next time you find yourself in need of a slice in Prospect Heights, don't hesitate to give Parashades a try.

New York City is always full of opportunities to try new, unique cuisines, and Zhego NYC is no exception. Serving up traditional Bhutanese cuisine in Woodside, Queens, Zhego NYC is far from ordinary. If you, like many, have never experienced Bhutanese cuisine before, you may want to try the national dish of Bhutan, Ema Datsi, which is described as a spicy stew made of fresh chili peppers, scallions, tomato, and locally produced cheese.

The menu is mainly divided between vegetarian and non-vegetarian options, with plenty to try on both sides. The cheese momo dish is sure to be a crowd-pleaser, essentially a Bhutanese dumpling filled with cabbage, cilantro, and locally-produced cheese. For another unique option, look to the drink menu and try the hot butter tea.

New Astoria hotspot Figlia is offering up tasty Italian food including neo-Neapolitan pizza, housemade pasta, antipasti, cocktails, and more. Figlia's pizzas are created through a special process, starting with long-fermented dough and high-quality, local ingredients. Once prepared, the pizzas enter Figlia's wood-fired pizza oven built by the craftsmen of Fiero Forni. The pies are then baked at 750 degrees Fahrenheit to create a uniquely flavorful artisanal crust.

Delicious pizza options include arugula and speck, burrata and Pomodoro, Maitake mushroom, and more. Popular pasta options include rigatoni bolognese, pappardelle with spiced braised lamb leg, and more. Don't forget to balance out your meal with Figlia's diverse selection of wines and beers from Italy and beyond. Finally, finish things up with a slice of rich chocolate and hazelnut mousse cake or creamy tiramisu.

Stretch Pizza

Stretch Pizza, a fun new pizza spot in the Flatiron District, was formed by an unlikely restaurant duo, Wylie Dufresne and Gadi Peleg, striking up a simple conversation about New York pizza. A casual chat soon became a brainstorm of how to open their own place together, and the rest is history. Now the Flatiron District gets to reap the benefits with crispy, cheesy, delicious dishes for everyone to enjoy.

As the name implies, the menu contains no shortage of pizza options, with a number of fun signature pies including The Oddfather, made with zucchini, smoked eggplant, and Italian-style tempura crumbs; The Old Town, made with mushroom, muenster, garlic cream, and pumpernickel; The Couch Potato, made with fingerlings, sour cream, bacon, and scallion; and more. However, the restaurant also serves up a number of creative small plates, including basil chickpea fries with signature Stretch sauce; potato chip salad with frisée, mizuna, and herbs; and plenty more for diners to enjoy.

New Midtown Korean restaurant Olle is serving up warm and comforting dishes, highlighting a variety of delicious soups and rice dishes. The perfect mixture of casual and elegant, the restaurant offers the perfect atmosphere for a date, solo lunch, or dinner with friends. One of the restaurant's most popular dishes is the Galbi Jjim, which are braised beef short ribs with oyster mushrooms, jalapeño peppers, and jujube. Available in sizes small and large, there are also a number of add-on options for the Galbi Jjim, including noodles, fried rice, and more.

Another popular menu section is the Naengmyeon or cold noodle dishes. Olle offers two different varieties. Both are made with cold handmade noodles, lightly pickled radish and cucumber, Korean pear, and boiled egg, but the Mool Naengmyeon is made into a cold soup with the addition of beef dongchimi broth, while the Bibim Naengmyeon instead adds spice.

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The Best New Restaurants in New York City

Summer may be drawing to a close, but some of the best new restaurants in New York City are only just opening their doors. Like clockwork, a bevy of eateries slinging everything from fried chicken and banchan, to sophisticated seafood and affordable omakase (affordable, at least, by omakase standards) are joining the city's bedrock of beloved institutions and making it a food destination that gets exponentially more exciting with each passing season.

Over the past few months, our editors have been eating well, accruing new favorites dining spots across the city, and diligently compiling them. And because trying something new is essential to travel, we're sharing them with you here to inspire your next visit to the Big Apple. Veer off the beaten path (no disrespect to Balthazar ) to a buzzy new wine bar , or expand your K-town repertoire by going to a neighborhood bibimbap joint in the Lower East Side, we promise you won't regret it. Our favorite new restaurants in New York City are below.

How we choose the best new restaurants in New York City

The best new restaurants in New York City stretch across Manhattan, Brooklyn , Queens, the Bronx, and Staten Island. Every business on this list has been selected independently by our editors and written by a Condé Nast Traveler journalist who knows the destination and has personally tried the restaurant in question. When choosing new spots, our editors consider both high-end and affordable eateries that offer an authentic and insider experience of the city. We’re always looking for standout dishes, a great location, and warm service—as well as serious sustainability credentials. In terms of how we define ‘new,’ we've chosen to focus on restaurants that have opened within a year of the publish date. When you work your way through the list, check back in: We'll update this guide regularly as new restaurants open in New York City .

And now, here's our selection: find swanky Italian seafood joints, 11-seat omakase counters, and a Brooklyn neighborhood joint where you may have to fight for a table—but we promise it's worth it. Here are the best new restaurants in New York City.

This article has been updated with new information since its original publish date.

Frena Arrow

While Hell’s Kitchen is definitely not one of New York’s most notable culinary hotspots, Frena is a Mediterranean haven that begs to differ. Chef Efi Naon opened the restaurant this past spring to pay homage to “the smells, spices, and recipes of [his] Moroccan-Israeli upbringing.” Naon was notably executive chef at the ever-popular Taboon, which tragically shut down after a fire a few years ago. He brought back its signature clay oven to Frena, which is integral in baking their fluffy homemade Frena Bread, brushed with olive oil, Maldon salt, wild dry za’atar, as well as their decadent Sambusak stuffed with feta cheese. Our meal kicked off with classic Israeli dips like baba ganoush and hummus, complemented by the crisp baby gem salad with root vegetables, and Jerusalem stone yogurt. As per our attentive waitress’s recommendation (the service was top notch), we ordered the butterflied branzino for our main, which was incredibly fresh and so simply delicious. Food aside, Frena’s florally-decorated interior paired with its impressive drinks program will transport you to a special place, and lends itself well to an aesthetically-pleasing girls' dinner or date night. The restaurant was buzzing on a Monday night, seemingly with plenty of locals and regulars, and we were more than glad to absorb some of that wholesome NYC energy. — Emily Adler, associate social media manager

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The evening got off to a solid start. Ushered through an unremarkable below-ground door, we walked past a chef’s counter, and into a courtyard styled like a Japanese tearoom, complete with shoji screens and potted Japanese maple. Seated, we received a cold towel (one of the kindest acts on an NYC summer day) and a cup of rhododendron kombucha—followed by a course of pillowy milk bread. I later found out that this ritual was devised to hedge against late entrants—an extended grace period before service begins. Ikigai, which opened in Fort Greene in July, isn’t afraid to do things a little differently. The owner Dan Soha is a first-time restaurant owner; the kaiseki tasting menu, courtesy of Rafal Maslankiewicz (ex-Masa and -Eleven Madison Park) carries Polish influences; and Ikigai will be run as a not-for-profit enterprise with any profits going to Rescuing Leftover Cuisine , an organization that redistributes food waste to food-insecure communities. On the night we visited, Maslankiewicz’s menu included an okra risotto with sea beans and a quail-egg-in-a-hole topped by uni. But nowhere was the hybridization more evident, and less expected, than during dessert—a delicious knedle-mochi dumpling with raspberry and sour cream. The plating (and service) here is unfussy, so don’t come expecting lavishness—the price tag at $165 a head occupies a more sensible middle ground, too. Do expect a tight wine pairing; although you can go off-piste and get your bevvies à la carte. I was thrilled to see Yamilé on the menu, a delightful non-alcoholic sparkling rosé made in Copenhagen. Ikigai is the kind of place where you notice the small details: the cool indie playlist, the under-the-table shelf for your purse, and most of all, the calm energy that sits around you. Two hours later, I pushed past the door into a still-light, busy Lafayette Avenue and winced a little. —Arati Menon, global digital director

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It’s fitting that I slipped into Cecchi’s on my first night back in New York City after weeks of travel. This is where you go to remember why you live in the city; it’s also where you should bring your visiting friends who can’t help but mention how “New York” your life is. The menu, which owner Michael Cecchi-Azzolina says comes from researching decades of New York restaurant menus and their iconic dishes, will remind you exactly where you are. Start at the bar, where drinks range from the cheeky (cosmos! appletinis!) to great pours of Sancerre and Beaujolais. If you’re having a great time, chatting with seatmates and bartenders, stay there and order the New York Happy Meal ($25 martini and fries, offered everyday from 5-6pm and late night ). When you’re ready to migrate to a table, you’ll hope you brought enough dining companions to really explore. Starters like the stuffed mushrooms go down easy, but it’s bold reincarnations of the classics like the “Not a Wedge” salad (which comes as finely chopped as Farmer in the Deli sandwich innards, and is craveably tangy) that I would go beeline to in the future. You should like meat if you’re eating here (or be taking advantage of a cheat-day from your efforts at a more plant-based diet—who’s with me?), because the apricot-glazed ribs, the steak-frites, and the burger all deserve your attention. The food is rich, so under-order to start. And make sure to look around the room between bites, as the atmosphere and constant din of spirited conversation is the most New York thing about this place. —Megan Spurrell, senior editor

Omakase by Shin Arrow

I’ve spent years in New York wanting to go for an omakase at a price I won’t feel deeply guilty about later. It’s a tall order. But when I heard about Shin’s omakase, which will run you $175 for 14 courses, my ears perked up. Then, I ate my way through a meal of sweet seasonal clam broth, gorgeous sea bream nigiri, a decadent hand roll stuffed with Japanese uni, plus 11 other tasty things, and I realized I’d found what I’d been looking for. Chef Shin, for starters, is a subtle comedian, and a tactile teacher—so sitting at this intimate sushi bar not only means delicate, fresh seafood, but good chats; and questions about ingredients might mean a hunk of wasabi or a tray of artfully arranged shiso flowers is thrust into your hands for you to sniff, taste, and inspect. The Midtown location, on a cut-through between W 53rd and W 54th, is surprisingly laid-back for this part of the city, but really convenient if, say, you’re splurging on dinner-and-a-show for a special occasion: Broadway is just around the corner. —M.S.

Parcelle Greenwich Village Arrow

If you step into a wine bar and see that every seat comes equipped with exquisite slim-stemmed Zalto glasses (gift a pair to your favorite oenophile, when you can), you know that place means business. But a wine bar, this is not—not technically. It’s a wine bar-plus, the plus being extremely good food. A new restauranty iteration of Parcelle arrived this July, right on the border of NoHo and SoHo—so, you know, on Houston. Compared to its older sibling in Chinatown, a drinks-and-bites dispensary with emerald green couches for early-evening flirting, Parcelle Greenwich Village is a full-service 45-seat joint and already a bona fide hot spot—not only because the AC was under repair when I went (I’m told it’s now been fixed), but because it was packed on opening week with a who’s-whomst of Manhattan’s culinary and media crowd. Set your Resy alerts for this place because the kitchen here is doing extremely fine work, with a menu that’s tight in scope and pure in vision: bar fare with substance. The prosciutto ($24) came with cracker puffs for a delightful contrast in textures; the yellowtail tartare ($24) was bright as day; the herbed tomatoes with stracciatella ($24) made my mouth pucker—into which I poured an array of gorgeous wines, pulled from a studied list of bottles over 500 strong. (For those inclined toward spirits, they have a streamlined list of those too.) The rigatoni with fermented tuna and Calabrian chili ($24) soaked up my pet-nats and sparklers, and I’m hearing great things about a crab, heart of palm, and hollandaise dish ($25), already on my list for my next visit. Cap the evening with a digestif and something sweet; I had a bread made with sweet corn, polenta, and condensed milk, topped with whipped crème fraîche ($20). Whether you’re picking wine to go with your food or vice versa, let the charismatic staff guide you every step of the way (when you go, say hi to Scottish Jamie for me). They’re a knowledgeable and stellar bunch, the types to fold your napkin and place them on the table if you’ve stood up to go to the loo or say hi to friends at a neighboring two-top. The vibe is convivial and chic: You come here with friends and run into more, in a burled-wood space that looks like the dining room of a fabulous pal who lets even her messiest but best friends use her good wine glasses. —Matt Ortile, associate editor

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I’ve been a long time fan of the team behind Eel Bar—two of their spots, Hart’s and The Fly, are within walking distance of my Brooklyn apartment, supplying me with many a martini, clam toast, or basket of rotisserie chicken over the years. Their new restaurant on the Lower East side follows a similar blueprint to its sister spot Cervo’s on Dimes Square: namely, a casual tapas-style menu, simple and classic cocktails (with the occasional twist), and European-style décor that tricks you, for a second, into thinking you might be going for dinner in Basque country. We over-ordered and were glad for it. A few highlights: the gildas, a salty pintxo dish of skewered olives and anchovies; a bowl of crispy fried squid; potato salad with trout roe; and the black rice with tuna and tomatoes. Wash it all down with a couple of Wet Martinis, one of the prepared vermouths that packs a punch thanks to the sharp splash of orange bitters. —Lale Arikoglu, Articles Director

For years before we lived together, my current roommate lived on East Houston and Allen, and for years I’d emerge from the 2 Avenue station on that corner, en route to her apartment, and pass by the kitschy Cuban restaurant occupying the corner lot. That Cuban restaurant is gone, and what’s taken its place is so lived in and natural an addition to the neighborhood that at first I was surprised it was a new restaurant at all. This is Kisa, a traditional Korean joint emulating a kisa sikdang (taxi driver’s restaurant) from the people that opened C as in Charlie just north of Houston last year. Whereas the fare there is experimental (Korean fusion served tapas-style), Kisa is hearty and simple. Everyone walks in (no reservations!) and pays the same $32 (delicious shochu, Korean sake, comes at an additional $9+ a glass), and all you have to do is pick your protein: there’s bulgogi, spicy pork, spicy squid, and bori bibimbap for the vegetarians. This choice comes as the centerpiece of an enormous, stainless steel platter of seven or so banchan that might include housemade kimchi, cured shrimp, or seaweed. Soup and white rice are also included. It’s heavenly simple ordering, but the eating is anything but, as you mix and match flavors and textures in combinations of two and three. The dining room is straightforward, almost like an apartment, the service is glowingly friendly, and if you have a quarter there’s a clever machine by the door that will make you a mocha or hot chocolate to send you on your way. —Charlie Hobbs, associate editor

Commodore II Arrow

It's just good. This new Commodore location, located about as far east in the East Village as one can get without taking a dip in the East River, is just as good as its hallowed original Williamsburg location—albeit a bit fishier. That's only because the interiors, which duplicate the easy, beachy motifs of the original, go even farther with built-in fish tanks casting a happy blue pallor into the neon-lit bar-dining room. The food here is classic American dive food—the fried chicken (a plate of which will cost you $22) and biscuits may have but them on the map, but the burger and fish tacos are just as good at $14 and $17 respectively. The queso (served with french fries) is as simple as it gets with three ingredients: American cheese, whole milk, and chopped pickled jalapeños making me so so happy. — C.H.

Penny Arrow

A new wine and seafood spot from the Claud’s team has opened upstairs—though it’s one in a wave of such spots greeting NYC this year, this is one you don’t want to miss. The vibes are casual and cool and just the right amount industrial, the seafood ice-cold and well-garnished, and the wines are tightly curated with room for surprises (a highlight of my night was the 2021 “Dos Idiots” Cab Franc and Petit Menseng from Virginia, of all places). Start with an ice box for a mix of raw bar highlights—and pay extra attention to those pickled mussels—then consider the entire menu fair game. The oyster confit was a decadent small plate; the tuna carpaccio, unsurprisingly, fantastic, down to the olive oil and dainty onion sliver. Even the lettuce and wax beans in zingy vinaigrettes were among my favorites (get the fresh bread for sopping up whatever is left on your plate). The stuffed squid in a spicy sauce is incredibly popular, and I can see why—though of the hot dishes, the dover sole dotted with bone marrow and itsy bitsy mushrooms is the note I’m glad to have ended on. When you want fresh seafood without the nautical theme, or great wine without the rustic decor, sidle up to the bar at Penny with a friend or two. —M.S.

Bourbon Steak Arrow

Bourbon Steak is the kind of place I would take my mom to dinner at when she visits (that is, if my mom were less Californian, and more of a martini-and-steak right on the park kind of woman). This spot screams Uptown (or rather, politely whispers), and when I dipped into the moody, air-conditioned space on a balmy summer night, it was undeniably the choice of many for indulgent surf and turf—there’s a gold-trimmed cart that rolls past tables, proffering a regal King Crab; caviar service, seemingly a non-negotiable at any American restaurant these days, is Petrossian of Paris; and a section of the menu is titled “World of Wagyu.” It’s the same steakhouse concept chef Michael Mina has brought to cities like Miami and LA. Here, in his entry to New York City, the JW Marriott Essex House is its home. This restaurant is not rewriting history, or breaking boundaries: it’s just a very, very good incarnation of a classic experience, with some of the best service in town. Don’t be afraid to dip into the meat-free fare—the hearts of palm salad, the tuna tartare, and the scallops were serious highlights. —M.S.

Theodora Arrow

Miss Ada fans are already flocking to Theodora, the third Brooklyn restaurant by chef Tomer Blechman, and with good reason. With a Mediterranean menu focused on dry-aged fish, seasonal produce, and open-fired dishes, it’s just as flavorful as the dips and shawarma plates found at its sister restaurant, with a slightly more upscale vibe that lends itself to birthday, anniversary, or other special occasion dinners (fair warning, you may balk at some of the small plate pricing—come with a group to try a little bit of everything). Open for dinner Tuesday through Sunday, the Fort Greene restaurant was packed on my recent Sunday evening visit; there’s a mix of bar seating (with spots saved for walk-ins), tables, and booths, with decor to match the seafood-heavy menu—I wanted to swipe the decorative fish skeleton for my own kitchen. As for what to order, the Za’atar Kubaneh ($15), which looks like a savory cinnamon roll and is served with flavor-packed schug, tomato aioli, and harissa sauces, is made for Instagramming but is also savor-the-last-bite delicious. Other standouts were a creamy black cod ($31) served with green asparagus, pea shoots, and snap peas, and the smoky, spicy garlic lima beans (a special the night I went), which I could’ve eaten three servings of. If you’re drinking, there are plenty of fun ingredients woven into the cocktail menu ($18 a pop), from feta and harissa to artichoke and caperberry, as well as a natural wine menu and two zero-proof options, including the popular Phony Negroni. — Madison Flager, senior commerce editor

Sendo Arrow

I am tempted to gatekeep such an impressive, well-priced, and high-quality sushi spot, but it undoubtedly belongs on this list. Sendo may look like your classic hand roll bar or omakase counter, but they are anything but. The offering here is simple: a Tokyo-style sushi bar on the second floor of an NYC walkup, masterfully led by Head Chef Kevin Ngo, an alumnus of Sushi Nakazawa and Masa. At the core of Sendo’s mission is speed and affordability—you can walk into this no-reservations spot (go for lunch or their first dinner seating to avoid a long wait) and be in and out in under 30 minutes. Menu items include sets of nigiri and hand rolls for $45 or less, or you can order as many pieces of buttery Otoro as your heart desires à la carte. Everything on Sendo’s small but mighty menu has been meticulously designed to a T, and the craftsmanship here is palatable (literally and figuratively!)—their team went through a 6-month testing period to choose their favorite strain of rice, a smooth and polished short grain from Hokkaido, and then thoughtfully crafted a vinegar to pair best alongside it. While you can likely find this attention to detail in other expensive corners of the NYC sushi scene, no other players have perfected the top-tier reasonably-priced option quite as well as Sendo has. Sendo’s menu is also entirely gluten-free aside from their unagi eel—an incredibly difficult, and appreciated, accommodation to find in the world of sushi. — E.A.

Chica & The Don Arrow

Gramercy Park finally gets the vibey, late-night restaurant it deserves with Chica & the Don, the latest endeavor from Nick Semkiw (currently partner at popular Lower East Side rum bar Las' Lap) and Executive Chef Michelle Chan. Advertised as refined Latin American street food, the creative menu draws inspiration from the team’s heritage in Nicaragua, The Dominican Republic, Peru, Colombia, Argentina, and Mexico. My personal favorites were the arroz chaufa (Peruvian style lobster and shrimp fried rice) and the elote cups (charred corn kernels, tajin, kewpie, cotija). Other standouts included the roasted chicken (fired table-side), several different ceviche and empanadas options, and tapas you will most definitely be craving if you stumble through here at midnight: think short rib and plantain quesadillas, crispy yucca fries, and puffed chicharron. As you’d expect, the cocktails are fun and flavorful—the refreshing Meloncito is the perfect summertime tipple with flecha azul tequila, lime, grand marnier, honeydew melon, and pineapple; or if you’re in the mood for rum, the Cabana Verde is a fresh twist on a mojito with a hint of kiwi. Open until 2 a.m. Thursday through Saturday with music and dancing on the weekends, this is a place to fully embrace the sobremesa tradition, with comfy booth seating ideal for swapping stories and sharing dishes long into the night. — Hannah Towey, associate editor

There’s a burst of lovely Levantine restaurants opening in New York right now, and Sawa is a reminder that this is only good news. The bright little Lebanese spot comes alive in the evening with vibe-y music and groups of friends sharing hunks of lamb and unbelievably creamy hummus. And it’s no ordinary hummus—beef cheeks, braised til they’re so soft you can cut with a spoon, sit atop the $17 mezze dish. From there, we tucked into a chicory salad, colorful with pomegranate seeds (also $17), and extremely garlicky crispy potatoes that you’ll love or hate (I loved, $12.) But the thing I can’t stop thinking about, and that I will go back explicitly for? The raw lamb kibbeh nayeh ($22). Ground with bulgar and sumac, and meant to be scooped up with a crispy pita chip, my server politely disclosed that it was mainly popular with Lebanese guests who already knew and loved the dish. I couldn’t resist—and thank God I didn't. I can still taste the creamy blend of spices and olive oil that made this dish more interesting than any tartare I’ve ever had. Expect to see me alone, at the bar, with that and a cocktail any day of the week. Or maybe a nonalcoholic rose-water lemonade, because their spirit-free menu is pretty good, too. — M.S.

Yingtao Arrow

Hell’s Kitchen in Manhattan isn’t exactly synonymous with haute contemporary cuisine; in the neighborhood, you’re more likely to battle for seats at drag bingo than a tasting menu. But this Chinese fine dining concept is a handsome new arrival, bringing boat-loads of polish—a black marble bar and kitchen counter; brass chairs and tabletops, stealthy splashes of scarlet—and skillful focus. Chef Jakub Baster (an alum of Monsieur Boulud’s eponymous Daniel and La Dame de Pic at the Four Seasons Hotel Megève in the French Alps) offers only two options for dinner at Yingtao: the eight-course tasting menu ($165) or a four-course pre-fixe ($90); customize it with low- and no- ABV cocktails or the wine pairing (all of it brilliant, and curated and served by the affable drinks director Bobby Snyder). As for the food itself: stunning. A Hong Kong-raised friend joined me for the full tasting and we were both mightily impressed by the techniques and inventiveness that remixed regional Chinese classics from places like Shanghai, Xi’an, and Guangzhou. I inhaled the kampachi—a.k.a. yellowtail or amberjack—topped with caviar; a silky tofu dish served with celery root; the crab noodles with a soy yolk and smoked flying fish roe; the hake with spring vegetables; and a coconut dessert of nian gao, a rice cake most often served during the Lunar New Year. The service is attentive and the kitchen well-oiled—the galley is open entirely to the dining room, a stage where diners can watch the cooks move efficiently and silently. All that said, any praise I have is secondary to the true vote of confidence and affirmation of Yingtao’s success that I witnessed during my visit: a large and festive group composed of Chinese mainlanders in their Crazy Rich Asians best, proudly taking photos with the crew, eager to spread the good word of Chinese American cooking at its finest. —M.O.

Tadhana Arrow

“Hole in the wall” takes on a whole new meaning with Tadhana, a new Filipino restaurant with a 16-course tasting menu. Chef Frances Tariga, who was notably on Top Chef , came from the Philippines to New York in 2011, and masterfully showcases her native cuisine throughout a thoughtful dining experience. The restaurant space was previously a coffee shop, with an unassuming facade opening to just 24 seats. Bread service started our meal off with Igorot whole grain and wild rice bread) served with a spicy coconut jam and Kesong Puti (homemade Filipino cheese), while our next course was creatively showcased in a hollowed-out green velvet book (yes, a book, which opens to reveal fresh vegetable spring rolls and anchovy fritters with bean sprouts and sweet potato). The rest of the tasting menu consisted of traditional flavors with modern touches, leading up to two dreamy dessert bites: a liquid-nitrogen-frozen jackfruit crunchy treat and mochi donuts topped with shaved truffle and smothered in liquid dark chocolate. Tadhana’s journey of flavors will set you back $185, but you will be left smitten thinking about all the unique flavors that your palate just enjoyed. — E.A.

Cafe Mado Arrow

One evening, a month or so after the Michelin-starred Oxalis celebrated its fifth anniversary, I posted up to my “local” hoping to squeeze in an early seating for what was, in my mind, one of the city’s best (for value and quality) tasting menus. To my great sadness, I found it shuttered. A few months later, the unassuming storefront in Prospect Heights has reopened, albeit with a new name and personality. Cafe Mado, named for Marie Louise “Madame Mado” Point, the wife and business partner of the father of modern French cuisine, Fernando Point comes from the team behind Oxalis and Clinton Hill wine bar Places des Fêtes —chef and partner Nico Russell was a reassuring presence when I visited—and many of the waitstaff remain, poised and attentive. The big change comes from the shapeshifting Mado does throughout the day, starting with bakery service in the morning, complete with baked goods coming from sister establishment Laurel, recently opened in Brooklyn Heights. Then, as the day unfolds, Mado transitions into an all-day cafe, offering sandwiches and tartines for lunch and heartier small plates for dinner. The space has been reorganized to cater to this: they’ve created an open area in the front with high-top tables, and moved formal seating to the back. While the tasting menu may be gone, the produce-driven cooking remains, with the menu leaning on a “seasonally changing pantry of ferments, vinegars, and misos.” Standout dishes included what might be one of the best pissaladières I’ve had with anchovy, Taggiasca olives, and on focaccia from Laurel; perfectly blanched asparagus sitting pretty on an excellent bagna cauda; the Tony, a grilled mortadella sandwich made with a sesame-seeded English muffin-style bun that’s a tribute to Anthony Bourdain; and a poised-for-summer fava bean pici brightened with mint and lemon. Another highlight? The sunny back garden that welcomes walk-ins looking to relax with a glass or two from Mado's perfectly curated wine list. This is where you'll find me, all summer long. — A.M.

Ramro Arrow

Queens is the most ethnically diverse borough in New York City—in the world, according to the Guinness Book of World Records—so it seems only natural that a Filipino chef and a Nepali mixologist have come together to create Ramro, a laidback eatery in Astoria that serves a $99 six-course tasting menu on Saturdays. Reservations for all three seatings (5 p.m., 7 p.m., and 9 p.m.) are elusive, but the a la carte experience (served from 5 p.m. to 9 p.m. on Thursdays, Fridays, and Sundays) is distinctly its own and delicious. Sit at the kitchen counter and let Ravi Thapa, the Nepali owner-operator-bartender, and Raymund Embarquez, the Filipino executive chef, talk you through each dish and drink anyway. Some personal favorites: cauliflower dressed with honey and togarashi ($15); the skewers of longanisa—a spiced-and-sugared sausage I grew up eating in the Philippines—made with Japanese wagyu beef ($10); skate wing in a coconut sauce served with puri ($27); a pistachio-and-coffee take on silvanas, a Filipino meringue dessert ($11); and a brilliant cheddar ice cream (another classic Filipino treat) blanketed in parmesan cheese ($7). Here, the scene is chill (a casual crowd willing to pay for good food), the cocktails creative and low-ABV (they’ve only a beer-and-wine license), and the portions just right (for each person, I reccomend a starter, a main, and a dessert). The crew told me they’re still tinkering with the menu—Nepali inspiration is primarily found in the glass, not yet the plate; I already have a reservation to try a mussels dish in a ginger broth with scallion oil—but Ramro is already a fantastically unique and ambitious kitchen that’s worth the trip. Even the most commute-averse New Yorkers should make the trek from Brooklyn to Queens—and bring their out-of-town guests with them. —M.O.

San Sabino Arrow

The seafood-heavy sister restaurant to the inimitable Don Angie was the hardest table in town to book well before it opened. If you are fortunate enough to elbow your way into a Resy, or walk in to snag one of their wooden bar stools, take your time. Start with a cocktail. We did negronis and note-perfect dry martinis, finished with a thick peel of lemon, just like they are on the Amalfi. The space itself recalled the fabled Italian coastline, with warm, sunny yellows and pops of Mediterranean blues, but an impressive bar with hand carved stools and leather booths make the place feel every part of an upscale West Village restaurant. And then, the food. After stints at Torrisi and the helm of Don Angie, chef Angie Rito knows a thing or two about Italian-American cuisine, which is how San Sabino classifies itself. Though here, she reinvents it even further. Contrary to red sauce norms, the menu is heavy on lighter dishes, like exceptional salads (the tricolore Sabino is their take on a Caesar) and crudos (the spicy tuna with broken arancini was my favorite bite of the night) and a smart, tight selection of pasta dishes. I resisted the urge to get meatballs and Sunday sauce manicotti and went full fish, because, when in Amalfi…. The crab-filled farfalle was delicate and wonderfully sauced as was the lobster triangoli. We had to order the restaurant’s viral dish, the shrimp parm, with heads popping out from layers of red sauce and cheese, sizzling on a silver platter. Risking backlash, I will say that it was good, but it’s not a can’t-miss. Instead, opt for an additional dish of what Rito does so exceptionally here - the fresher, lighter seafood (another crudo, or perhaps the halibut). And if you (like me) still need that fix of more on-the-nose Italian American, it is nice to know that Rito’s meatball spiedini—deliciously seasoned, served on a skewer—can be ordered with any dish, on the side. — Erin Florio, executive editor

Omakase spots are popping up all over New York City these days—and at so many different price points—but true quality, hospitality, and expertise are still few and far between. Enter Mori, a new contemporary omakase spot offering an assortment of seasonal fish and seafood flown directly from Japan. Led by Chef Solomon Halim & Chef Andre Wijaya, opening chefs for Catch & Shuko respectively, Mori offers an assortment of creative and flavorful dishes at a fairly-priced $125 for 16 courses. Notable highlights include the smoked hamachi with a homemade truffle emulsion (they’ll be selling this by the bottle soon…you’ll want to drink it) and their perfectly sized hand rolls, like the king salmon with taro root—a glorious combination of textures. Dinner is topped off with a delicious sweet bite—sometimes overlooked in an omakase meal—of a matcha mascarpone cookie with white chocolate. The cozy yet swanky dimly-lit atmosphere of the 11-seat counter is a more-than-welcome addition to the NYC omakase scene, and the highly courteous team will make sure you’re well taken care of for any dining occasion. — E.A.

Bungalow Arrow

When Bungalow opened in the East Village this spring, it didn’t take long for it to join the ranks of restaurants that are impossible to get into. Certainly, there was the promise of an excellent Indian meal but equally, there was excitement—especially among the diaspora—to be in the same room as Chef Vikas Khanna, erstwhile at Michelin-starred Junoon and the host of MasterChef India . When I visit, ducking through its marigold-draped front door and into a lobby bar, he’s working the room like a celebrity, dispensing hugs and smiling for selfies. Bungalow is Khanna’s joint venture with Jimmy Rizvi, of Gramercy's GupShup, and a nod to the diverse span of Indian cooking, from Kashmir at its crown all the way down to Kerala. Here, you’ll find everything from a sweet potato chaat served on Delhi’s streets in spring to Chitranee, a Jewish-Indian chicken curry with shishito and tamarind, and sheermal, a spongy bread that’s a delicacy in places like Lucknow and Hyderabad. For our meal, we sat in an airy room filled with greenery and light streaming in through a glass-pane roof. The restaurant is named after the English word for bangla or a single-story home, coined during India’s colonial past to indicate a particular style of house that included spacious verandahs, overhanging roofs, and large gardens. The decor isn’t the only throwback. Khanna’s take on Goan shrimp balchão is inspired by the cream puff cones of traditional Indian bakeries and the molten Black Forest cake is a nod to a popular childhood birthday cake in India, but finished off with gulab jamun-flavored ice cream and cherry compote. As we leave, Khanna plucks a flower off a fragrant bouquet of Nargis—a Daffodil variant that grows in the upper reaches of the Himalayas—and hands it to me to tuck into my hair. “It’s how we treat our guests,” he said. As we walk out, large groups of diners are pouring in. I think to myself: He’s going to need a lot of Nargis tonight . — Arati Menon, global digital director

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A Guide to NYC’s Must-Try Restaurants This Season

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Exploring New York’s newest culinary destinations, where innovation meets tradition in unforgettable dining experiences this season.

New York City’s dining scene never stays still, and this season is no exception. The latest wave of restaurant openings is transforming the culinary landscape, offering bold and innovative experiences that capture the essence of the city’s vibrant food culture. From the artisanal kitchens of Brooklyn to the upscale dining rooms in Midtown, these new spots are redefining traditional cuisine with inventive techniques, immersive atmospheres, and unforgettable flavors.

RESTAURANTS

In this guide, we take you on a curated journey through NYC’s most buzz-worthy new restaurants, each offering something truly unique. Expect to find everything from upscale omakase spots where Michelin-starred chefs showcase their mastery of Japanese and French techniques, to laid-back Brooklyn eateries redefining Mediterranean cuisine with contemporary flair. Whether you’re seeking an intimate evening of world-class gastronomy, or a casual meal packed with bold, inventive flavors, these restaurants are making waves across the city and deserve a spot on your must-try list. With exceptional dishes, artfully crafted interiors, and atmospheres that capture the essence of NYC’s cultural melting pot, this season’s dining scene is a true celebration of the city’s limitless creativity and love for great food.

Restaurant Yuu

Michelin-Starred Japanese-French Fusion in Brooklyn

Recently awarded one Michelin star, Restaurant Yuu offers an elevated omakase dining experience under the leadership of Executive Chef Yuu Shimano . The restaurant’s 16-course French omakase, served at a sleek L-shaped counter, reflects Chef Yuu’s extensive travels and culinary expertise, blending flavors from Japan, France, and New York. Guests are treated to a dining performance, as each dish is plated with precision in full view of the open kitchen.

The menu showcases Chef Yuu’s inspirations from his trip to Japan, with dishes served on exquisite Japanese pottery. Guests enjoy a series of intricately prepared courses, including Oysters, Silver Flounder, and Madai. Chef Yuu’s signature Duck en Croute, the show’s star. It begins with a Hudson Valley-sourced dry-aged duck in-house for four weeks, then fire-roasted and layered with a paste made of minced duck leg, mushrooms, and onion, topped with foie gras, then wrapped in spinach. For dessert, Executive Pastry Chef Masaki Takahashi presents inventive creations like Crown Melon and Donut Peach.

Sommelier Akio Matsumoto curates an impressive wine and sake program, complementing the bold flavors of each course. The experience at Restaurant Yuu is a masterclass in culinary precision, bringing together flavors, technique, and artistry.

Greek Island Vibes on the Brooklyn Waterfront

Located on the South Williamsburg waterfront, Psaraki offers a taste of the Greek islands in the heart of Brooklyn. Opened by restaurateur James Paloumbis , Psaraki is inspired by the tranquil lifestyle of Greece, with interiors that reflect traditional Cycladic design, including bamboo ceilings, whitewashed walls, and expansive port windows with breathtaking views of the East River and Manhattan skyline.

The menu at Psaraki is built around classic Greek cuisine, with a focus on fresh, simple ingredients. The Fisherman’s Table Experience allows guests to sample a variety of mezze like tzatziki, spicy feta, and Saganaki, as well as grilled favorites like whole Branzino and octopus. The open kitchen features a wood-burning fire oven, which serves as the heart of the restaurant, cooking fresh fish, grass-fed meats, and authentic Greek dishes. Psaraki also offers an extensive raw bar with selections of oysters, crudo, and seafood towers, as well as shareable appetizers like Psaraki Fish Chips and Pan-Seared Scallops. Main courses are split between Land & Sea, with highlights like Filet Mignon Souvlaki, Wood-Grilled King Prawns, and a vegetarian Vegetable Moussaka.

Guests can complement their meal with a curated selection of Greek wines, Mediterranean-inspired cocktails like the Sea Paloma, or traditional Greek coffees. Situated near Domino Park, Psaraki offers an idyllic escape from the city, easily reached by ferry for a true waterfront dining experience.

Michelin-Recognized Korean BBQ Specializing in Japanese Wagyu

Since its opening in 2019, HYUN has earned a reputation as one of New York’s premier Korean BBQ restaurants, blending traditional Korean flavors with the luxurious experience of Japanese Wagyu. Led by Executive Chef Jae Kim , the restaurant offers the “HYUN-makase,” a three-course barbecue tasting menu featuring a daily selection of Wagyu beef cuts sourced from the chef’s proprietary butcher shop.

Guests enjoy a hands-on dining experience, with each table assigned a personal server who prepares the Wagyu on an induction grill, enhancing the flavor of the premium cuts while reducing smoke. Signature cuts include short ribs, ribeye, and filet mignon, served alongside house-made Korean sides such as spicy scallion salad, kimchi, and truffle-flavored salts. For those seeking more variety, HYUN offers a-la-carte dishes like rice topped with uni and fresh truffle, marinated Wagyu short ribs, and soybean paste stew with A5 rib cuts. Dessert options include Bingsu shaved ice and Shiso Sorbet, while an impressive beverage menu features premium wines, sake, soju, and signature cocktails like the Bori Highball.

With its minimalist Zen décor and private dining booths, HYUN provides a serene yet elevated dining experience in the heart of Midtown, perfect for those seeking a luxurious and intimate take on Korean BBQ.

Heritage Grand Bakery, Restaurant & Pizza Bar

A Celebration of Ancient Grains and Artisanal Craft

Located near Bryant Park, Heritage Grand Bakery, Restaurant & Pizza Bar is the creation of restaurateur Lou Ramirez , formerly of Maison Kayser and Fig & Olive. Ramirez, along with Master Baker Luc Boulet and Alex Garese , envisioned a space that would showcase their dedication to ancient grains and artisanal milling techniques. Together, they have created a dining experience where quality, health, and tradition are central to every dish.

Heritage Grand is divided into two main spaces: the bakery, which opened in 2021, and the restaurant and pizza bar, which debuted in April 2023. The bakery specializes in fresh, daily breads made from Population Wheat, a proprietary blend of 17 varieties of ancient grains, milled on-site using an Astrié Mill. Executive Head Baker Mark Fiorentino leads a team that crafts breads like Hudson Valley Sourdough and Viennoiseries such as Pistachio Cruffin and Apricot Danish.

In the adjacent 3,000-square-foot dining room, the restaurant showcases wood-fired pizzas and Mediterranean-inspired dishes that incorporate these heritage grains. Signature items include Grilled Octopus, Ancient Grains Spaghetti, and Moroccan Spiced Lamb Flatbread. For dessert, diners can enjoy treats like Orange Passionfruit Cheesecake and Toffee Pudding Cake, while the beverage menu boasts a global selection of wines, beers, and creative cocktails.

A Hidden Gem of Japanese Fine Dining in Midtown

Tucked away in the lower level of The Prince Kitano New York at 66 Park Avenue, hakubai brings the art of Kaiseki dining to the heart of Manhattan. As part of the first Japanese-owned hotel in New York City, hakubai seamlessly blends traditional Japanese culinary craftsmanship with a modern and approachable sensibility. Executive Chef Jun Hiramatsu and Head Chef Keisuke Otsuka lead the charge, offering a meticulously crafted 11-course seasonal tasting menu ($225 per guest), alongside new sushi and a la carte options.

With an intimate 71-seat layout that includes two dining bars, a 20-seat dining room, a cocktail bar, and private dining rooms, hakubai creates an ambiance of understated luxury. Each element, from the artfully plated dishes to the Japanese-designed dining vessels, reflects a harmonious connection between food and artistry, transporting diners to a refined world of timeless, modern dining.

A Pastry Boutique Bringing Edible Art to Flatiron

Nestled in the heart of the Flatiron District, Lysée is the latest pastry boutique and dessert gallery from renowned Chef Eunji Lee , recently named one of Food & Wine’s Best New Chefs of 2023. Combining influences from French, Korean, and NYC culinary traditions, Lysée offers an immersive experience where pastry meets art. Spanning two beautifully designed floors, the downstairs features an intimate 15-seat dining room with views into an open kitchen, while the upstairs gallery showcases seasonal and signature treats.

Current highlights include a stunning Pluot Tart with Oolong Cremeux and a new twist on the beloved Corn Mousse Cake, reimagined in popsicle form. Guests can also indulge in a variety of sorbets, such as Peach and Mango Coconut, alongside a selection of cookies, airy breads, soft madeleines, and a creative drinks menu. Whether you’re looking for a seated dining experience or simply browsing the gallery, Lysée offers a delightful fusion of flavors and artistry in every bite.

Katarina Doric

DSCENE Magazine's Features Director

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9 must-visit rooftop restaurants in LA

From relaxed poolside lounges to stylish hotel perches, rooftop restaurants are a way of life in Los Angeles . Whether you’re in the mood for playful Mexican snacks and cocktails, classic wood-fired Italian dishes, or globally inspired small bites, these best rooftop restaurants in LA deliver killer views on every visit .

Head to a hotel hotspot in Hollywood for approachable California dishes and 360-degree vistas. Dig into a Top Chef alum’s family-style Peruvian hits at a chic hotel rooftop Downtown . Visit Koreatown for a MICHELIN-pedigreed chef’s all-day, seasonal American menu in a lush, greenhouse-inspired space.

Reserve your table at one of LA’s best rooftop restaurants on OpenTable now.

Read on for a guide to the best rooftop restaurants in LA.

For stunning hollywood hills views at one of the best rooftop restaurants in la: the highlight room grill (hollywood).

With bottle service, live DJs, and 360-degree views of the Hollywood Hills, The Highlight Room Grill is peak LA rooftop. Located on top of the Dream Hotel , the poolside restaurant leans into its laid-back setting with approachable, Cali-inspired dishes —think flatbread pizzas, tuna poke wonton tacos, and massive salads. Grab a seat by the railing to snap photos of the Hollywood Sign and sip tropical-inspired cocktails like a chili lime paloma.

For playful Mexican bar snacks and skyline views: LA Cha Cha Chá (Arts District)

LA Cha Cha Chá brings Mexico City vibes to DTLA, complete with colorful tile accents, tropical plants, and a menu of group-friendly Mexican snacks . Snag a seat at the covered bar for standout cocktails like a strawberry milk punch and ginger-forward penicillin. Or grab one of the cozy banquettes surrounded by succulents and palm trees to dig into made-for-sharing ceviches, tacos, and tostadas.

For a seriously fun LA rooftop destination: Mama Shelter Rooftop (Hollywood)

Vibrant, eclectic furniture and tropical plants set the whimsical tone at Mama Shelter Rooftop , a laid-back, adults-only rooftop playground . Dance to live DJs, play a friendly game of foosball, watch a movie on the outdoor screen, or just kick back with a refreshing cocktail—or all of the above. The modern American menu is as varied as the restaurant’s cruise ship-like activity schedule, with standouts like wagyu sliders and a kimchi pastrami reuben.

For family-style Peruvian fare from an acclaimed chef at one of the best rooftop restaurants in LA: Cabra LA (Downtown)

Come to James Beard Award-winning chef Stephanie Izard ’s Chicago import for family-style, Peruvian-inspired hits paired with open-air, skyline views. Located in the Hoxton Hotel , the chic restaurant dressed with natural woods and vibrant textiles is the perfect setting for MVPs like beef empanadas, refined ceviches, and tender meat skewers. If you’re drinking, try the pisco sour or the pisco-forward take on the classic painkiller.

For globally accented small bites and West Hollywood views: E.P. + L.P. (West Hollywood)

It’s always a party at E.P + L.P. , one of the best rooftop bars in LA. For the best views of West Hollywood, head to the energetic, top-floor patio, outfitted with fire pits and greenery galore. Then settle in for cocktail pitchers and a crowd-pleasing global-leaning menu with everything from bulgogi tacos to truffle arancini and calamari. Don’t miss the more laid-back weekday happy hour, with discounted snacks and cocktail specials like a house slushy.

For modern Italian dishes at an LA rooftop stunner: Grandmaster Recorders (Hollywood)

Housed in a former recording studio, E.P. + L.P.’s sibling bar Grandmaster Recorders is where you go for prime city views paired with Italian-forward dishes and cocktails . Head to the wraparound rooftop lounge lined with plants and heat lamps to sip stellar spritzes and cocktails on draft (try the house negroni) and dig into garlic focaccia, pizzas by the slice, and marinated olives. Or go ahead and order the caviar—this is LA, after all.

For elegant French-inspired drinks and small plates at one of the best rooftop restaurants in LA: Perch LA (Downtown)

Head to Perch LA for French-inspired fare and killer downtown views . Up on the 15th floor of the Pershing Square Building, the indoor-outdoor patio goes all in on bistro decor—think tiled floors, antique-style furniture, and potted plants adorned with string lights. Grab a seat by a firepit to linger over made-for-sharing dishes like baked brie and steak frites along with top-notch kir-style cocktails and rare cognacs while listening to live jazz—all the makings of a memorable evening in DTLA.

For contemporary California cuisine at a poolside hotspot: Openaire (Koreatown)

With a glass-enclosed dining room and lush hanging greenery, Openaire is an all-day, greenhouse-like cafe located on the second floor of Koreantown’s trendy The Line hotel . Chef Josiah Citrin brings his two-MICHELIN-Star pedigree to refined, California dishes like ahi tuna tartare, tagliatelle with Sonoma duck ragout, and crispy duck confit with bacon-kimchi rice. Don’t miss the popular weekend brunch , a rollicking affair with bottomless mimosas and bloody Marys.

For an Italian-inspired oasis at one of the best rooftop restaurants in LA: Terra – Eataly (Century City)

Get stellar Italian cuisine and sweeping Hollywood Hills views at Terra , located on the third floor of  Eataly Los Angeles . Decked with cozy sofas and fire pits, the open-air setting is ideal for sipping one of the restaurant’s refreshing botanical-forward cocktails, like the rosemary-infused gin fizz. Or go all in on a feast of wood-fired Italian hits like tender meat skewers, housemade sourdough, and high-end steaks, plus elegant housemade pastas.

Whether you’re seeking a lively poolside hangout with friends or a top-notch special occasion meal , you can’t go wrong with these best rooftop restaurants in LA . Choose from family-style Peruvian feasts, sophisticated wood-fired Italian classics, playful Mexican snacks, and more—all with stunning vistas that impress.

Rooftop restaurants in Los Angeles are in high demand and reservations fill up quickly, so reserve your spot on OpenTable today.

For more incredible dining experiences in los angeles, check out these guides:.

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• Here are 2024’s best new LA restaurants—so far

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A taste of russian cuisine in new york: places to put at the top of your list.

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By Narayani Anand and Shannon Nixon

New York’s ability to celebrate the unique characteristics of international cultures is certainly one of its most enchanting qualities. Many countries have left an indelible cultural impression on the city in music, dance, art, and, perhaps most prominently, the culinary scene. Although many notable and beloved dining establishments exist throughout the five boroughs, below are two amazing Russian restaurants worth highlighting.

The concept of Mari Vanna has not changed since it opened in 2009 and that is the secret to its success. Mari Vanna appeals to all of your senses: sight, taste, touch, hearing and smell. The visually striking décor, food, aromas, accordion playing gaiety offers a perfect night out on the town. It is consistently excellent. Pleasantly comfortable and cozy, Mari Vanna is a home away from home , an apartment filled with attributes from the Soviet past, both nostalgic, historic and exotic.

In the first few years of the restaurant’s existence, the crowds came to experience the restaurant’s originality and to see and be seen. Today Mari Vanna’s original concept remains fresh and alluring but the consistency and quality of the food and atmosphere is what reigns supreme. Let’s face it, these attributes are not so easy to find in New York City. The menu hasn’t changed very much and that’s the idea. Soviet cuisine had a limited set of dishes, so maintaining high quality food, atmosphere and service is essential, and Mari Vanna pulls that off flawlessly with each meal: lunch or dinner, they just get it right.

What are the most important ingredients in Russian cuisine? “The Russian Soul with which the food is prepared and served,” says general manager Boris Artemyev. “For all the ‘poverty’ of life in the Soviet Union, the people had really high standards on the quality and flavor of the tomatoes, cucumbers, potatoes, etc. and that demand for quality remains paramount to this day. Therefore, we make sure to buy tomatoes that are bursting with flavor.” Recreating some of these Soviet dishes authentically isn’t always the easiest task for reasons that are not immediately obvious. A perfect example of this lies in the secret of the potato. “It is very difficult to find potatoes with a high starch content,” explains Artemyev. “They were ubiquitous in Soviet times, and starch is the key to those very mashed potatoes grandma whipped up consistently 40-50 years ago, and let’s be clear, grandma’s cooking was valued even more than mom’s. The majority of the potatoes on the current market have a low starch content, which leads to a completely different taste.”

Authentic or not the mashed potatoes at Mari Vanna are delicious, as is the rest of the menu. What is more Russian than kasha? The Buckwheat groats on the menu are fluffy and hearty and the texture is perfect, a healthy accompaniment to any entree. For a so-called limited cuisine, Mari Vanna’ food and drink choices appear unlimited. In the latter decades of the Soviet Union, 15 Republics comprised the empire, so flavors and specialties from Uzbekistan, Ukraine, Kazakhstan, Azerbaijan, Georgia among many others, enriched and invigorated the Soviet diet and that fusion is well represented in Mari Vanna’s menu. Do not overlook the house-infused vodkas, a unique and inimitable treat. My choice was the horseradish variety, it went perfectly with the intriguing Herring Under a Fur Coat, and the addictive meat and cabbage pirozhki, a perfect Soviet meal.

Address: 41 East 20th St, New York, NY 10003

L’Adresse American Bistro

As a committed gadabout, foodie and avid theater-goer, L’Adresse American Bistro could not be more of a godsend. Beautifully situated across from NYC landmark Byrant Park, right in ‘The Great White Way,’ the city’s beloved Theater District, and easily accessible by all means of transportation, it is a refreshing addition to the neighborhood. Breakfast, lunch, drinks, or dinner, L’Adresse doesn’t disappoint.

L’Adresse is the quintessential American bistro with an international twist, a seamless hybrid of flavors: global, seasonal, local, inventive fare in a warm, casual and elegant setting. With Isaac Correa as Executive Chef, local and global worlds collide. Chef Correa was born in NYC’s Chinatown, moved to Moscow in 1994 to bring Western-style cooking to Eastern Europe and now returns to his birthplace with 20 years of experience and an array of Eastern flavors and influences under his belt.

Conceived by restauranteur Evgeny Zhuravlev, L’Adresse arrived originally in New York City from its native Moscow as Coffeemania, a highly successful chain of restaurants with 40 locations worldwide. What is the food and restaurant philosophy behind L’Adresse? “Never take any shortcuts,” Zhuravlev exclaims. There are many things that make L’Adresse unique. L’Adresse is one of the few restaurants in New York City that uses a Josper Grill, ideal for preparing succulent, tender meat and perfectly-grilled vegetables. Additionally, the restaurant’s passionate commitment to quality sets them apart. In the mood for a Bloody Mary? They will juice the tomatoes on the spot, no Bloody Mary mix here. Perhaps a Mimosa? Only freshly squeezed orange juice suffices. They don’t cut corners.

Desperate for a good breakfast in New York City? They offer one of the best. The ubiquitous and essential Avocado Toast rises to the occasion each time and America’s favorite B.L.T sandwich, the stalwart dish of the American restaurant industry, has been recreated on a French baguette with meaty slices of avocado and eggs cooked perfectly over easy. By the way, did I mention the immune-boosting, vitamin-packed, mouthwatering Sea Buckthorn Tea on the menu? So glorious and life-affirming, it is imperative to come to L’Adresse for this brilliant concoction alone! Your skin won’t be able to thank you enough. I have tried to replicate it at home, but it greatly pales in comparison to their robust flavors of sea buckthorn berries, ginger, clove, honey and dare I say red pepper?

If you haven’t had enough with favorite dishes such as the Truffle Burger, Borscht or Pasta Noir, make sure you leave room for dessert. You can even pick a country: USA, Russia, Italy or France for the win. Somehow, I stuck with the Peter the Great, Francophile approach and veered to the refined, classic, freshly baked French-style pastries fit for a Tsar. Flavors of strawberry mousse and fresh raspberries lead me to Love Me, Love Me Not. Beautiful to look at and sample, these desserts perfectly echo the formal French garden design of Bryant Park across the way. What an exciting and multicultural way to fit into the neighborhood.

Address: 5 Bryant Park, 1065 6th Ave, New York, NY 10018

The 15 Best Places for Russian Food in New York

1.  Mari Vanna

2.  Veselka

3.  Ukrainian East Village Restaurant

4.  Ariana Restaurant

5.  Russian Samovar

6.  Russian & Turkish Baths

7.  Onegin Restaurant

8.  Streecha Ukrainian Kitchen

9.  Anyway Cafe

10.  Taras Bulba

11.  Moscow57

12.  B & H Dairy

13.  Uncle Vanya

14.  Love Cafe and Bar

15.  Berimbau do Brasil

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7 Of The Most Unique & Delicious Restaurants In Moscow

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The finest seats for the best eats.

From pirozhki to borscht , traditional Russian menus are full of flavor and sophistication. If Russia doesn’t already fall on your list of countries with the best food, these restaurants are sure to change your mind. Here are six of Moscow’s most mouthwatering eateries:

1. White Rabbit

Smolenskaya square, 3, moscow, russia, 121099.

One of the IT Moscow restaurants is White Rabbit , an upscale European setting featuring a glass-encased rooftop where you can overlook the entire city in style. Currently ranked #13 on the World’s Best Restaurants list, White Rabbit’s tasting menu is worth every ruble. For approximately USD $150, you can devour its iconic sea urchin with tangerine in a baked potato , as well as baked cabbage topped with caviar . Headlined by Russia’s legendary chef, Vladimir Mukhin, who began his culinary career at the age of twelve with trainings at both France’s La Barone and Spain’s El Celler de Can Roca; Mukhin eventually opened White Rabbit in 2012 then launched Russia’s first international gastronomy festival: IKRA. If you’re not too hungry, simply chill at the bar, indulge in a few cocktails is an experience all on its own.

Rochdelskaya St, 15/41, Moscow, 123022, Russia

Uhvat is a contemporary restaurant which combines classic Russian cooking techniques with innovative flavor combinations, making it a unique dining experience you won’t find anywhere else. The interior is a classy preservation of the Tryohgornaya textile factory it once was, with large windows and exposed brick. The menu boasts a wide range of dishes and an extensive wine list, but the star of the show is definitely the fresh bread served to you straight out of the traditional pechka stove.

3. LavkaLavka Farm Restaurant

Petrovka st, 21/2, moscow, 127051, russia.

LavkaLavka Farm Restaurant serves modern Russian cuisine made with fresh ingredients and a whole lotta love. The comfortable outdoor seating area cultivates a charming atmosphere when paired with friendly staff and small portions conducive to sharing. The restaurant prides itself in its locally-sourced menu options, ranging from carrot hummus to buckwheat risotto, and of course no meal is complete without a taste of their wonderfully sweet medovik honey cake! Don’t forget to check out their large selection of craft beer to try some regional favorites.

7. Russian Pub

Tverskoi blvd, 10/1, moscow, 103009, russia.

This gastropub in the heart of Moscow is a contemporary Russian take on the traditional British pub. It serves a selection of burgers, salads, and sandwiches along with full bar service. The combination of a cozy atmosphere and good food makes for a fantastic lunch or dinner spot with friends. Russian Pub is also a great option if you want to try some vodka while in the city, as they carry about 16 different varieties.

Meghan St. Pierre

Content editor associate.

Meghan is a native of South Florida who loves nature and landscape photography. Her favorite travel activities are getting lost in new cities and trying local desserts. She has been to 22 countries, and her favorites have been Sweden and Denmark so far.

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The Most Iconic Dishes in NYC

The most famous pastrami sandwiches, pizza slices, and soup dumplings

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The dishes presented here provide a taste of New York City. They have achieved a distinguished reputation and shaped our modern dining scene. Many originated long ago, while others appeared in recent years and are already local legends. Some are expensive, but most can be obtained for a few dollars. Together they contribute to what makes our city one of the most exciting places to eat right now.

Cannoli at Madonia Bakery

Filled-to-order cannolis at this 100-year-old Sicilian bakery are a must, with its not-too-sweet ricotta and flaky shell. Don’t skip other regional favorites like the pane di casa, the ciccola (lard bread), or rainbow cookies, too. Be sure to get there early for plenty to choose from and good people watching.

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Fried chicken at Charles Pan-Fried Chicken

Charles Gabriel first started selling his crispy, golden fried chicken on the sidewalks of Amsterdam Avenue before running a food truck and, later, a small storefront. He opened this restaurant in Harlem in 2022, where the chicken is better than ever . He fries each piece in massive cast-iron skillets, and there’s a full menu of barbecued items, like pulled pork and ribs.

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Franks at Gray's Papaya

Snappy, all-beef hot dogs and gritty but somehow refreshing fruit drinks are the hallmarks of this Upper West Side old-timer founded by Paul Gray in 1973. It also reflects a distinctive New York City frankfurter that originated a century earlier in Coney Island. Topping choices are limited to mustard, sauerkraut, brown-stewed onions, and ketchup, though true New Yorkers never use the latter.

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Soup dumplings at Joe's Shanghai

Plenty of restaurants serve good soup dumplings, but Joe's is the one that kickstarted New York's obsession when it opened in Flushing in 1994. Filled with a scalding broth, these purse-shaped dumplings were an immediate hit.

Manhattan clam chowder at Grand Central Oyster Bar

This New York institution is better than you remember it, tucked in the tunnels of the city’s most beautiful train station. Try to get a seat at the bar, and order the city’s namesake chowder, a lightly spicy soup full of clams, potatoes, and vegetables.

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Mutton chop at Keens Steakhouse

Keens, one of the oldest steakhouses in the country, is most famous for its mutton chop . This massive, flavorful cut is well worth a trip to the restaurant, especially with a wedge salad or a side of prime rib hash. Part of the fun is the clubby, 19th-century ambiance, from the days when Keens was a meeting place for actors and other theater professionals. It opened in 1885.

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Al pastor tacos at Los Tacos No. 1

Taco Mix may have popularized al pastor in New York, but Los Tacos perfected it. This small chain of Manhattan taquerias, often called “número uno,” draws lines with its adobada tacos. The marinated pork is charred on a twirling spit, then sliced to order and hucked into a tortilla with salsa, cilantro, onion, and a wedge of pineapple. The flour and corn tortillas are equally good.

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Egg cream at S&P

One of New York City’s most quizzical dishes is the egg cream, generally available in flavors that run to chocolate, vanilla, strawberry, and sometimes coffee. What’s so unusual about it? Despite the name, there’s no egg or cream in the recipe, just seltzer, whole milk, and syrup titrated with seltzer in a tall glass as a long-handled spoon is twirled. It’s a refreshing beverage that’s all the more enjoyable at S&P , a new restaurant with the feel of a classic.

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Banana pudding at Magnolia Bakery

The cupcakes at Magnolia Bakery may have become famous from a cameo in Sex and the City , but locals know to go for the banana pudding. Each container is packed with banana slices, lush vanilla pudding, and vanilla wafers that crumble and squish — the banana flavor is strong in every bite. There are multiple locations.

Coal-oven pizza at John's of Bleecker Street

John’s of Bleecker Street was founded by John Sasso in 1929, making it one of the city’s oldest pizzerias, and one of the originators of the city’s original coal-oven style. The pies come in two sizes, smoking hot and dappled with char, with modest strews of ingredients that can be ordered individually, like black olives, ricotta, pepperoni, Italian sausage, crushed garlic, and sliced onions, in addition to very fresh mozzarella.

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Plain slice at Joe's Pizza

There are better slices of pizza in New York City, but are any as famous as Joe’s? The original slice shop opened on Carmine Street in 1975 and customers still crowd the small storefront for greasy slices of pizza with simple toppings like sausage and pepperoni. The restaurant now has five locations in Manhattan and Brooklyn, and two more in Michigan and Florida.

Falafel at Mamoun's

Mamoun's falafel is inexpensive, filling, and delicious. The original Mamoun's on MacDougal introduced the falafel sandwich to the city in 1971, and it became a mega-hit, first with NYU students and hippies, and later with the general public.

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Pierogi at Veselka

Open since 1954, Veselka is New York’s best-known Ukrainian restaurant. It’s revered for several dishes, including its stuffed cabbage, kielbasa, and borscht, but the pierogi are the most popular by far. The half-moons of dough are filled with ingredients like potatoes, sauerkraut, cheese, ground pork, and even sweet fruit.

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Bagel with lox and cream cheese at Russ & Daughters

New York might have better bagels, but there’s no better bagel and lox experience than the one at Russ & Daughters . Four generations of family ownership and over one hundred years of business give this place a certain gravitas, but it's the quality that keeps people coming back.

Pastrami on rye at Katz's Deli

Katz's serves New York's favorite pastrami sandwich, a meat central to the city’s carnivorous identity, and indeed it may have originated here . At Katz’s it's not just a humongous pile of pink cured beef, but one in which the flavor is richer and emphatically smokier than other popular versions served around town. It's a dish that New Yorkers have craved and relished for over a hundred years. And this is one of the few places that still cuts it by hand.

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Rice pudding at Rice To Riches

Rice to Riches is the only dessert shop entirely devoted to rice pudding with cheeky flavors like “Fluent in French Toast” and “Sex Drugs and Rocky Road.” Since opening in 2003, the business — with its futuristic interior design — has become something of New York lore and was once featured in the television show Girls . There’s now a second location on the Lower East Side.

Wah Fung No. 1 Fast Food

Beginning at 9 a.m. or so, the lines begin to form at this narrow storefront across the street from Sara D. Roosevelt Park, and by noon the wait is a half hour or more. The reason? Budget priced Chinese charcuterie known as lap mei, served over rice with meat juices and ginger-scallion relish for $6 (larger assortments available). Duck, char sui, baby pig, and poached chicken are the stars of the show.

Eggplant rollatini at Bamonte’s

The ricotta doesn’t get any fresher than this: sluiced between layers of crumbed and lightly fried eggplant in the city’s best eggplant rollatini. The tomato sauce is appropriately bright and pungent in this quintessential mama dish that originated in southern Italy but only gained in popularity among Italian immigrants here — and every Brooklyn Italian restaurant has its own version.

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Jerk chicken at Peppa's

Founded by Gavin Hussey (nicknamed Peppa) in the ’90s, this storefront produces some of the city’s best Jamaican jerk chicken. And while jerk pork was the standard dish back in Jamaica, jerk chicken is more popular in Brooklyn. Finished over flame, Peppa’s rendition has a charred exterior and vinegar tang. The jerk sauce adds fiery notes of allspice and scotch bonnet pepper.

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Roast beef sandwich at Brennan & Carr

Established in 1938 in Sheepshead Bay when the surrounding area was still farmland, Brennan & Carr is New York’s answer to LA’s fabled French dip sandwich . A flavorful pile of beef, awash in its steaming juices, is layered on a kaiser roll. The beefy aroma arises from the sandwich like an early morning fog.

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