NY081 3 Bedroom Apartment By Senstay

Chef Vijay Kumar runs the show at Semma, where regional south Indian cuisine is on full display. This is authentic Indian cooking that doesn’t pander to American expectations. One bite in and you’ll quickly learn that this cooking is all heart. Dishes are spicy, but the heat is used as elegantly as it is liberally. Start with the mulaikattiya thaniyam, the chef’s childhood snack of sprouted mung beans, coconut and smoked chili. The gunpowder dosa, a classic rice and lentil crepe filled with potato masala, is on every table for a reason, and the Dindigul biryani with tender goat and fragrant se

A serene atmosphere awaits in-the-know diners at this secluded counter, closed off from the cocktail bar in front to foster a mood of intimacy. The service, like the ambience, is warm but unobtrusive, allowing focus to fall on the singular kaiseki menu on offer. Under the assured hand of namesake Chef Hiroki Odo, the cuisine skillfully blends tradition and creative personal touches for a meal that is anything but stuffy. Flavors are both vibrant and precise, with a depth and purity that attests to superbly sourced ingredients and careful preparation. From a refined but subtle soup with seared

Noz 17 is an elegant and inviting downtown sibling of the Upper East Side original. The seven-seat cypress counter is the focal point of the intimate dining room, where an abundance of wood and gently calibrated lighting create a serene setting. Chef Junichi Matsuzaki demonstrates a precise and disciplined approach. The omakase unfolds with restraint, moving into a refined sequence of nigiri, each piece carefully composed to highlight the quality of the fish and the balance of the rice. Throughout, the focus remains on high-quality product handled with care and balance. Intricately scored cutt

Settle in to your perch at one of the tables, or (preferably) at the engaging counter where you can watch each dish come together. If that doesn't have your taste buds tingling, the kitchen's concise number of unique items at a steal of a price will hit the spot. Persian cucumber kimchi with a spicy plum dressing, shiso and sesame seeds is a delight, while the aroma of pork bone broth that precedes the arrival of gochu ramyun brimming with curly noodles, bean sprouts and pickled cabbage is a veritable thesis on ace ingredients. Pyunche salad mingling sushi-grade amberjack is a simple yet delic

This chic Greenwich Village hideout is full of surprises. A rotating art gallery gives way to a speakeasy entrance, leading to an intimate, energetic dining room where Chef Franco Sampogna and his team work elbow to elbow behind a handsome chef’s counter. The result of their efforts is a lively tasting menu that offers both luxury and surprise. With flavors spanning Europe, South America and Asia, inspired dishes like sea bass with yuzu kosho and white asparagus, or Iberico pork with aji amarillo, are simultaneously bold and delicious. A signature dessert pairs aged Comté cheese with honey ice

This small space in Greenwich Village fills up right as doors open, as diners squeeze their way in to experience Chef Eyal Shani’s vision of neo-Levantine cuisine. The handsome interior features a spacious counter offering a direct view into the tight kitchen. Seasonality, vegetables and shareability are the foundations of this ever-evolving menu. Start with a vibrant salad piled high to the sky, alongside the Jerusalem bagel, which arrives piping hot with olive oil and is a knockout even in a city well known for its beloved bagels. Meat courses are a particular strength. Bone-in beef short ri

For a truly memorable sushi adventure, head to this sleek and contemporary ten-seat counter to discover flavorful and fatty cuts of fish, available at a more palatable price point compared to many of the city’s other notable sushi counters. Chef Daisuke Nakazawa’s signature style combines supremely tender fish with perfectly seasoned rice, a spark of wasabi and judicious brush of nikiri for consistently excellent results.Enjoy a spectrum of sushi from Hokkaido cherry salmon and live Massachusetts sea scallop with citrus and salt. Then move on to outstanding uni, and finally, a handroll of fatt