桑莫維爾 最佳餐厅

Per Se

★★★ Michelin$$$$american, french

An experience at Thomas Keller’s Per Se is one to be savored, recounted and remembered. In a city where space itself is a luxury, the dining room is impressively scaled, offering both stellar views of Central Park as well as precious privacy from table to table. As for the cooking, the French kitchen closely aligns itself with the seasons, sourcing best-in-class product and preparing them with razor-sharp refinement. Signatures like “Oysters and Pearls” or the grand dessert finale are reliable, thrilling bookends. What happens in between is a mature study in confidence and class. An effortless

🕐 Mo-Su 17:30-22:00; Fr-Su 11:30-13:30

Le Bernardin

★★★ Michelin全球50最佳 #13La Liste 99.5分$$$$french, seafood

Well-heeled patrons continue to hold court in this iconic Midtown restaurant led by the ever-gracious Chef Eric Ripert. Truly, this is the moment to dress up, as diamond necklaces and finely pressed suits fill the kinetic dining room night after night. Seafood has long been the calling card of a kitchen that offers a sizeable à la carte menu and doesn’t force guests into lengthy tasting experiences. Salmon with horseradish emulsion alongside the signature yellowfin tuna pounded thin and laid over toasted baguette smeared with foie gras speaks to a quietly sophisticated, confident style ground

🕐 Mo-Th 12:00-14:30, 17:15-22:30; Fr 12:00-14:30, 17:15-23:00; Sa 17:15-23:00

Sushi Sho

★★★ Michelin$$$$Japanese, Sushi

In the shadow of the New York Public Library, Chef Keiji Nakazawa exemplifies mastery of the highest order. His omakase is utterly unique. The progression ebbs and flows with a dazzling variety of fish, shellfish, vegetables and more; applying an extensive use of fermentation techniques first developed in Japan. Reverent, while also honoring flexibility and evolution, the chef and team are constantly honing their craft.The setting is its own marvel and features a Hinoki counter flanked by towering ice boxes fronted with carved wood doors, while all around, the kitchen and service teams work in

Eleven Madison Park

★★★ Michelin$$$$french, american

Chef Daniel Humm presides over this temple of modern elegance with a zealous dedication to masterful precision. Nothing is out of place and everything is custom made, from the staff’s suits to the handblown water vases. The menu’s plant-based creations are a bold vision of luxury dining and elevates the concept to unparalleled heights. The freshly baked, delicately crisped vegan roll presented with faux butter is a magical creation. A quenelle of tonburi, mimicking caviar, plated with horseradish cream and accompanied by a radish tostada with a swipe of pumpkin seed butter is simply stunning.

🕐 Mo-We 17:30-22:00; Th-Su 12:00-13:00, 17:30-22:00

Jungsik New York

★★★ MichelinLa Liste 98.5分$$$$Korean, Contemporary

Cool and polished, this dining room bears that perfectly downtown nexus of low-key yet elegant; with its dark and light color scheme and intimate proportions. Chef/owner Mr. Yim Jung Sik and Executive Chef Daeik Kim's Korean meal starts like many do, with an array of banchan; however, the presentation here is unlike any other; and it's just that creativity that makes dining here so distinctive. From there, the tasting menu unfolds to reveals delights such as slivers of raw striped jack with white kimchi and chilled fish bone broth; gorgeously crisped octopus with gochujang aioli; and dry-aged

Chef's Table at Brooklyn Fare

★★ Michelin$$$$Contemporary

This famed address hidden in the back corner of a Hell’s Kitchen grocery store has entered a new era under Chefs Max Natmessnig and Marco Prins. The room is a box of luxury and sparkles as bright as ever under the spotlights, with most guests seated at a glossy walnut counter that wraps around a brigade of cooks who have nowhere to hide. The team works quickly, sending out a volley of delicate tarts and bites that showcase skill and refinement. Highlights have included a nicely crisped duck breast with foie gras and desserts like Fujisan bread accompanied by coconut sorbet. All the while, an e

🕐 Tu-Th 18:00-19:30; Fr, Sa 17:30-22:00

Masa

★★ Michelin$$$$sushi

There is nothing like an omakase in the care of Chef Masa Takayama. The commotion of Columbus Circle gives way to the calm, collected ceremony of a room anchored by a strikingly smooth hinoki counter. Everything is in place, as chefs and servers work with a kind of harmony that recalls ballet. Every decision, every move, is in the service of his distinctive style, which many have copied but none have mastered. Fragrant white and black truffles, pearly beads of Osetra caviar, and vibrant garnishes make for brilliant touches that straddle the line between luxury and excess. Few have both the ima

Jean-Georges

★★ Michelin$$$$french

Chef Jean-Georges Vongerichten’s culinary empire stretches far and wide, but Central Park will always be his home. Chef de Cuisine Joseph Rhee and team sustain a legacy defined by a mastery of French techniques with a flair for global flavors. Guests select from ever-evolving seasonal menus, or delve into a bit of nostalgia with a menu devoted to classics from the restaurant's early days. Dishes like spiced duck breast paired with lovage and an emulsion of mezcal and mustard showcase boldness and originality. Those opting for the vegetarian menu will enjoy top produce, like morel mushrooms in

🕐 Mo-Su 11:45-14:30; Mo-Th 17:30-23:00; Fr-Sa 17:00-23:00; Su 17:30-22:30

César

★★ Michelin$$$$Contemporary, Seafood

César Ramirez is one of a select few top-level chefs who can still be seen presiding over the stoves night after night. His downtown restaurant brings an understated modern look to a century-old address, and as might be expected, world-class seafood shipped from all over plays a large role in his tasting menu. Recent highlights include tender abalone in a delicate chawanmushi with truffle, ramp and hon-shimeji mushrooms, or lightly seared North Sea turbot and Spanish cuttlefish with spring peas. A masterful hand with sauces and careful handling of fish, shellfish and meat alike demonstrate a d

Gabriel Kreuther

★★ Michelin$$$$French, Contemporary

At the base of the Grace building on the edge of Bryant Park, this cavernous restaurant is dressed in luxury from top to bottom. A large bar welcomes a boisterous after-work crowd, while the spacious dining room is a work of cream-colored banquettes, fine art and sparkling cutlery. Alsatian-born Chef Gabriel Kreuther cooks with a global sensibility rooted in excellent French technique. Warm kugelhopf with chive fromage blanc as well as the smoked sturgeon and sauerkraut tart are indulgent, gratifying classics, while bass with wax bean ragout and mussels celebrates the seasons. An old-school ch

Odo

★★ Michelin$$$$Japanese, Contemporary

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

Joo Ok

★★ Michelin$$$$Korean, Contemporary

In the beating heart of Koreatown, take a freight elevator up 16 stories to find this elegantly appointed retreat. Echoing a traditional Korean home, guests are welcomed with snacks and drinks before being escorted to the dining room, where a minimalist design is juxtaposed with views of the Manhattan skyline. Chef Chang-ho Shin offers a Korean tasting menu that feels both traditional and contemporary and exudes calm, collected refinement. A deconstructed pheasant mandu with foie gras and morels is a remarkable feat while spotted prawn and geoduck clam is dressed with vivid green perilla oil m

Aquavit

★★ Michelin$$$$scandinavian

Aquavit remains one of the city’s most polished expressions of contemporary Scandinavian cooking, set within a sleek dining room anchored by a striking open kitchen under Chef Emma Bengtsson. The tasting menus lean heavily into Nordic sensibilities, balancing pristine seafood, preserved elements, cultured dairy and bright seasonal produce with elegant restraint. Dishes may include beautifully cooked Norwegian langoustine with Meyer lemon sabayon and crisp shellfish tuile, or halibut paired with salt-baked celeriac and smoked whey beurre blanc. Desserts continue the restaurant’s refined style,

🕐 Mo-Fr 11:45-14:30, 17:30-22:00;Sa 17:30-22:00;Su off

Atomix

★★ Michelin全球50最佳 #6$$$$Korean, Contemporary

Chef Junghyun Park and his wife Ellia are global ambassadors for contemporary Korean cooking, but all roads lead back to their Murray Hill brownstone. Sporting dark finishes and soothing earth tones, the room unfolds into a chic bar and subterranean dining counter that is as warm and as inviting as the servers. This is one of the city’s most coveted reservations – and for good reason. Black banana is topped with monkfish liver, puffed buckwheat and perilla leaves, while langoustine from Norway is grilled, then set over truffle gel and honey nut squash foam. The menu is ever evolving, but the t

Atera

★★ Michelin$$$$Contemporary

Atera offers one of the city’s more polished counter dining experiences, with a spacious U-shaped counter that allows guests to settle comfortably into the rhythm of the open kitchen. The room is dark and sleek, while an occasionally playful soundtrack keeps the atmosphere from becoming overly formal. The tasting menu moves fluidly through globally influenced compositions rooted in precision and balance. Dishes like Hokkaido scallop with pickled kiwi and lemon verbena, or halibut with peekytoe crab and brown butter champagne foam, showcase a style that is refined without excess, where luxury i

Sushi Noz

★★ Michelin$$$$japanese, sushi

There is a certain energy that courses through this sacred space, where every detail recreates an intimate Japanese refuge. Some of the tools alone are marvels, and Chef Nozomu Abe is a meticulous and engaging craftsman. When booking, keep an eye out for his dates and time slots. Commence with dishes like grilled Norwegian king crab in a sauce mixed with Pacific cod roe, or Japanese rock oyster with rice vinegar and bonito. Miso soup is the perfect backdrop for silky-soft eel “noodles” with salted egg yolk cream and crispy tofu pieces, while sushi is jewel-like. This craft comes at a price: ex

Saga

★★ Michelin$$$$Contemporary

Set in a landmark skyscraper that towers over the city, Saga is a stunner. An aperitif from the terrace is a striking start before settling into one of several intimate rooms fit with peach and emerald velvet, green marble tables and carved stone accents. An aura of class and comfort takes hold in preparation for a cuisine that is inspired and delightful, as in Hokkaido scallop arranged with shaved fennel and vadouvan butter sauce; or Australian lamb dressed with a spiced jus and frothed herb sauce. To finish, a lovely Moroccan tea service, paying homage to the late Chef James Kent, is complet

Aska

★★ Michelin$$$$Scandinavian, Contemporary

Aska remains one of New York’s most distinctive dining experiences. Hidden inside a dark, intimate space in South Williamsburg, Chef Fredrik Berselius draws on his Swedish heritage and the ingredients of the Northeastern United States to create a highly personal tasting menu. The room is centered around an open kitchen, where a small team prepares a procession of dishes rooted in preservation, foraging, smoke and seasonality. Shellfish, wild herbs, berries and carefully sourced seafood appear throughout the meal, reflecting a Nordic sensibility without feeling dogmatic. Highlights often includ

Blue Hill at Stone Barns

★★ Michelin$$$$American, Contemporary

The passion of Chef Dan Barber is at the core of everything here, where a meal is a true experience that uniquely knits together his vision of improving our foodways, the grit of utilizing the land to provide sustenance, and luxurious touches like crisped linens and fine crystal.A procession of dramatically presented, farm-fresh seasonal produce kicks off the meal and may include freshly plucked radishes with browned butter, Hakurei turnips dressed with poppy seeds, and morsels of dried honeypatch squash. While the focus is plant-based, heartier compositions may reveal roasted, retired dairy c

The Bar Room at The Modern

★★ Michelin$$$$french

酒吧

🕐 11:30-21:30

Kochi

★ Michelin$$$$korean

Kochi challenges the idea that tasting menus must be lengthy or overly formal, offering a more streamlined format anchored by an open kitchen. The concept nods to skewers: Kochi is Korean for skewer, after all, and they appear at points throughout the progression. Chef Sungchul Shim draws on Korean flavors and fine dining technique to create a menu of composed bites, from raw preparations with light garnishes to more substantial courses like duck and bibimbap. The approach is contemporary and approachable, with an emphasis on balance and presentation.

🕐 Mo-Th 17:00-21:30, Fr-Sa 17:00-22:00, Su 17:00-21:30

Noz 17

★ Michelin$$$$Japanese, Sushi

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

YingTao

★ Michelin$$$$Contemporary, Chinese

This stylish Hell's Kitchen hideaway is an unassumingly ambitious project that highlights Chinese cuisine with flair and class. Under the leadership of Chef Emily Yuen, the focused tasting menu features simultaneously inventive and familiar dishes using top-quality meat and seafood. Wontons with Berkshire pork and tiger prawns float in a soulful broth, while black cod arrives on a disc of silky tofu dressed with a rich, numbing, mala sauce. Riffs on chicken wings and fried chicken showcase a more playful side. To finish, a coconut-forward nian gao (sweet rice cake) is a delightful play on text

Mari

★ Michelin$$$$korean

Mari, which means “roll” in Korean, is Hell’s Kitchen’s latest destination from the talented Sungchul Shim, who made a name for himself at his tasting counter (Kochi) just down the street. Those familiar with casual Japanese handroll counters are in for a surprise as Chef Shim reimagines the genre as a tasting menu, primed with top-notch ingredients and Korean flavors.Glistening planks of Scottish salmon; tender strips of cured mackerel; and three types of mushrooms are placed on beds of rice cradled in seaweed. Chefs work swiftly, moving from one roll to the next with nowhere to hide in this

🕐 Mo-Su 17:00-21:30; Fr,Sa 17:00-22:00

Essential by Christophe

★ Michelin$$$$French Contemporary, Contemporary

Push past the heavy iron doors to this modern restaurant tucked at the base of a classic townhouse. Supple leather, brass touches and various shades of beige comprise the contemporary, elegant space, where a buzzy bar and a welcoming dining room await. Chef Christophe Bellanca's dishes echo a simple elegance, evidenced by plump white asparagus on a fragrant bergamot-flavored crème with a refreshing herb vinaigrette and paper-thin slices of watermelon radish. French technique is married with Asian flavors in a dish of three blue prawns with genmaicha tuille, and braised black sea bass with shii

Jeju Noodle Bar

★ Michelin$$$korean

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

Kosaka

★ Michelin$$$$Japanese, Sushi

Kosaka offers a stellar omakase in an elegant setting. The dining room flaunts a classic Japanese sensibility—outfitted with a counter for 12, a few tables, soft piano music, as well as an attentive staff that enhance the overall experience. Some counters like to keep everyone in sync, but Chef Masatomo Soma embraces flexibility and heads this counter with confidence and skill. Technique is impressive, and the fish is minimally embellished, sometimes bearing a subtle surprise – say a shiso leaf hidden under a slice of rosy seabass or a dab of yuzu koshō under a piece of kinmedai from Chiba.

Semma

★ Michelin$$$indian

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

🕐 Tu-Su 17:00-22:00

Sushi Nakazawa New York

★ Michelin$$$$japanese, sushi

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

Nōksu

★ Michelin$$$$Contemporary, Korean

Eating underground in the subway system may not sound appealing, but that hasn't stopped this ambitious team. In the heart of Koreatown at Herald Square behind a code-locked door, find a black marble counter that stretches the length of the room. Every chef is armed with tweezers to manage and primp gorgeous dishes that are largely contemporary in their design. Seafood is a serious focus with the likes of crab, fluke and clams. Past highlights include an extravagant uni beignet, mackerel with lemongrass and Thai basil, and soymilk ice cream with jujube cake and dulce de leche. A rocking playli

Noda

★ Michelin$$$$Japanese, Sushi

Noda features an eight-seat, half-moon-shaped counter set behind its cocktail lounge, Shinji. The space has a distinct speakeasy feel, with a dark, intimate dining room and an emphasis on both sushi and beverage. The omakase begins with a series of composed opening dishes before moving into nigiri. Chef Shigeyuki Tsunoda works with a calm, measured approach, preparing each piece with precise knifework and careful attention to rice. The fish is pristine and handled with consistency throughout. A strong beverage program, including vintage Champagne and a deep sake selection, complements the expe

Cote

★ Michelin$$$$Korean, Steakhouse

Korean-born Simon Kim opened Cote as a joyful celebration of his home country’s love for beef allied with his admiration for the great American steakhouse. Just head downstairs and admire the meats hanging in the aging room. The space also breaks the norm in its mien—dark, moody and atmospheric. There’s a comprehensive wine list too, which, if you look close enough, offers nuggets of value. (Downstairs is their ersatz speakeasy, Undercote.)First-timers should go for the “Butcher’s Feast” featuring different cuts of beef, an egg soufflé, and enough banchan to cover your table. Meats are first p

Frevo

★ Michelin$$$$Contemporary

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

Shmoné

★ Michelin$$$$israeli

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

🕐 Mo-Sa 18:00-12:00

Muku

★ Michelin$$$$Japanese

This intimate counter is a tight squeeze, but that’s hardly a deterrent for the guests who come for Chef Manabu Asanuma’s inspired kaiseki. From raw and grilled to simmered, steamed and fried, the menu is rooted heavily in the seasons, pulling ingredients from surrounding areas as well as prized seafood and meat from Japan. Soba noodles made with buckwheat from the chef's hometown are constant fixtures that read personal and sincere. Dessert is playful, most recently featuring strawberries, sake lees ice cream and strawberry foam. Sharply dressed servers standing nearby keep close watch over t

L’abeille à Côté

★ Michelin$$$$French, Contemporary

This jewel box of a restaurant is something of a rarity, as small dining rooms with even smaller menus are hard to come by these days. A chic operation with handsome wood floors and tables, marble finishes, and a French-Japanese cooking style, the restaurant exudes intimacy and quality. The menu is a friendly one, boasting an izakaya-like casualness, high-quality ingredients, and noteworthy prices. Think yakitori skewers with black garlic or a strikingly good strip loin served with barbecue sauce. A recent fried fish sandwich featuring mahi mahi arrived outlandishly sized – and beautifully exe

Family Meal at Blue Hill

★ Michelin$$$$american

Knowing when to leave something alone, whether you’re a painter, singer or cook, requires confidence in your material and your own ability. Dan Barber’s New York City outpost displays its utter trust in the products at hand by not interfering with them too much but also by giving them space to let their natural flavors shine.This intimate, sophisticated space is as popular as ever and the team clearly shares the chef's passion and pride. There is just one menu, a fixed, seasonally inspired menu dominated by vegetables (sourced from the upstate Blue Hill at Stone Barns) with grains and some pro

bōm

★ Michelin$$$$Korean, Contemporary

This modern counter tucked behind sister restaurant Oiji Mi showcases contemporary Korean fare with a focus on wagyu beef. The space itself is a stunner with soaring ceilings, sharply dressed servers, and a spacious marble counter that has built-in barbecue grills. These grills quietly work throughout the evening, searing off premium cuts such as tenderloin, short rib, and ribeye that are kept in a dry-aging chamber in full view of the dining room. But know that there is more at play here than just beef. The likes of uni, caviar, truffles, and crab make appearances, and the kitchen has no qual

Oiji Mi

★ Michelin$$$$korean

Chef Brian Kim and his team serve up very impressive modern Korean cuisine in a sleek space attended to by a fleet of staff. There is a refinement and a more subtle approach to flavors on this five-course prix fixe menu. Standouts include striped jack hwe, finished with a luscious seaweed scallion vinaigrette. Chili lobster ramyun plates tender lobster meat tossed in a vibrant gochujang over springy noodles. Desserts like cheese-stuffed chapssal donuts are a surefire hit.The beverage program is creative and skillful, with eye-catching cocktails and a well-curated wine list sharing house favori

🕐 Fr-Sa 17:00-21:30; Su-Th 17:00-21:00

Jōji

★ Michelin$$$$Japanese, Sushi

Hidden away in a corner of Grand Central, at the base of the ritzy One Vanderbilt building, Jōji presents a disarming oasis of calm and sophistication amidst the hustle and bustle. The meal begins with small plates that blend Japanese flavors with seasonal elements, as in a sashimi of buri with green apple, ginger, and yuzu zest, followed by nigiri featuring a blend of Koshihikari and Nanatsuboshi rice, carefully vinegared to showcase the flavor of the fish. The variety of excellent seafood, largely sourced from Toyosu Market, is impressive, and even devoted sybarites will leave satisfied. Exp

Le Pavillon

★ Michelin$$$$French, Contemporary

It may have a classic-sounding name, but Le Pavillon resides in one of the city's newest skyscrapers. The elegant dining room, with its soaring ceilings, plate glass and warm palette, makes the well-heeled feel right at home. You'll rub shoulders with many at the bar, a prized perch crowned by a dramatic blown glass chandelier. Chef Daniel Boulud and co-executive chef Will Nacev skillfully prepare a contemporary, globally inflected carte dominated by seafood and vegetable-focused items. Spaghetti alla chitarra may be twirled with Meyer lemon butter sauce and crowned with Kaluga caviar; while v

Rezdôra

★ Michelin$$$$italian

Rezdôra presents itself as a focused exploration of the cuisine of Emilia-Romagna, bringing the region’s pasta traditions to a well-designed space in the Flatiron District. The menu centers on handmade pastas and classic preparations, with an emphasis on regional forms and familiar flavor profiles. Starters like gnocco fritto arrive as puffy, fried pillows served with high-quality prosciutto di Parma, mortadella and guanciale. Pastas include anolini di Parma with a pork filling and gramigna tossed with a slow-braised sausage ragù in bianco, finished with Parmigiano-Reggiano. Dessert continues

🕐 Mo 17:00-22:30; Tu-Fr 12:30-14:30,17:00-22:30; Sa-Su 11:30-14:30,17:00-22:30

Huso

★ Michelin$$$$Contemporary

Huso is the refined downtown evolution of Chef Buddha Lo’s original concept, discreetly set behind a caviar shop in TriBeCa. Inside, flowing white drapes, generous spacing and soft light create an elegant and composed dining room. The tasting menu is precise and polished, incorporating caviar with restraint and supported by a series of finely calibrated sauces. Dishes are thoughtfully constructed and consistently executed, with a clear emphasis on seasonality. Luxury ingredients are used with purpose, allowing technique and composition to take the lead. The result is a cohesive and assured exp

Daniel

★ MichelinLa Liste 98分$$$$french

Chef Daniel Boulud's eponymous restaurant is a classic New York restaurant. For over thirty years, this fine dining room has been the spot for brokering deals and celebrating special occasions. With art from James Rosenquist complementing the coffered ceilings capped with signature Bernardaud porcelain chandeliers, it remains an iconic Upper East Side spot.Executive Chef Eddy Leroux's multicourse tasting menus showcase high-quality ingredients and classic French cuisine. Recent highlights have included Castroville artichoke ravioli with barigoule consomme, followed by gently cooked Pacific ike

Jua

★ Michelin$$$$Korean, Korean Contemporary

Chef Hoyoung Kim and his team continue to deliver their promise of a nicely poised, modern Korean tasting menu that is focused on excellent products. Mulhoe featuring slivers of raw fluke from Jeju Island is dressed with a chilled spicy broth; Spanish branzino is dry-aged and then presented with a shatteringly crisped skin; and Australian lamb is impressively cooked over a wood fire.Dinner typically ends with a glazed Korean-style donut and a silky-smooth orb of ice cream. All the while, this slim and sleek restaurant is right at home being in such close proximity to the Flatiron Building than

Gramercy Tavern

★ Michelin$$$$american

This fabled NY icon is high on most people's roll call. It's one of those places that manages the rare trick of being so confident in its abilities and can be all things to all diners. You’ll probably leave happy whether you’re here on a date, to impress the in-laws or seal a deal. The “Tavern” side is a prized spot for lunch, especially if you can sit at the bar. The “Dining Room” though is for those who like a little more pomp with their pappardelle and truly comes to life at night. Service is attentive throughout. Focused on impeccable products, the classic American cuisine with a broad app

🕐 Su-Th 11:30-23:00; Fr, Sa 11:30-24:00

Café Boulud

★ Michelin$$$$French

Café Boulud occupies a prime corner on the Upper East Side, where a polished Art Deco–inspired dining room sets the tone for an elegant experience. Under Executive Chef Romain Paumier, the kitchen draws on classical French foundations while incorporating seasonal and global influences. Dishes are thoughtfully composed and grounded in technique, from the classic black sea bass wrapped in potato with a rich red wine sauce to delicately balanced vegetable preparations. Desserts, such as a beautifully executed tarte Tatin, provide a fitting conclusion. With attentive service and a strong French-le

Casa Mono

★ Michelin$$$tapas, spanish

There’s something reassuring about a kitchen that gets in whole beasts and does its own butchery—you just know it understands the essence of what good cooking is all about. Here at the small but perfectly formed Casa Mono, dishes are none of those one-bite wonders that blight so many places these days. Nor do they arrive in a stampede at your table. Instead, they are sent out in a sensible order, for the benefit of the diner rather than the convenience of the kitchen.The cuisine is nominally influenced by the Costa Brava, but its reach is far greater than that and the tapas are especially refi

🕐 Su-Tu 12:00-23:00; We-Sa 12:00-00:00

Icca

★ Michelin$$$$Japanese, Sushi

Chef counters are a treat, but a seat in front of Chef Kazushige Suzuki feels like a best-kept secret. The room has a presence of its own, notable in scale and hidden away in the back past a cocktail bar. Friendly as ever and seemingly never in a hurry, the chef sources fish entirely from Japan and keeps his nigiri traditional with little more adornment than a brushing of nikiri.Other dishes that bookend the meal flex far more creativity and panache. Hokkaido hairy crab with capellini and shiso or snow trout marinated in koji for seven days are uniquely satisfying, while beef sourced from Japa

Tempura Matsui

★ Michelin$$$$Japanese, Tempura

Tempura Matsui skillfully demonstrates why tempura is a celebrated Japanese cuisine type in its own right. The prized seats are at the counter, especially if you want to see the master at work.The chef uses a mix of sesame and cottonseed oils and the batter is used sparingly. You’ll start with a seasonal soup including seared scallop with wheat cake, before having some beautifully arranged sashimi. Then, the main event begins in the traditional way with crispy shrimp legs. Dishes turned out of this kitchen usually vary according to the seasons, but could include the likes of wonderfully tender

Torrisi

★ Michelin$$$$italian

There is perfection in the details at Torrisi, where waiters are crisply dressed in dinner jackets and tables are draped in pressed linens, but the buzzy warmth is as charming as the good looks. Nestled inside the landmark Puck Building, this highly imaginative restaurant expertly balances the creative and the familiar. Nothing feels copied or contrived, and while some of the dishes may seem familiar, they've all been revamped with panache. The team caters to excited diners who feast on items like tuna with pickled caponata, penne with sauteed baby chanterelles in a luscious butter sauce, and

🕐 Mo 17:00-23:30; Tu-Sa 11:30-14:00,17:00-23:30

Estela

★ Michelin$$$$american

A modern New York classic, Estela continues to set the standard for confident, ingredient-driven cooking in a relaxed, downtown setting. Chef Ignacio Mattos’s menu of shareable plates is at once restrained and expressive, built on unexpected combinations that feel both natural and precise. Signature dishes, such as ricotta dumplings with mushrooms and the crisp, ink-stained arroz negro with squid and hazelnuts, remain as compelling as ever. The room is lively yet composed, with a thoughtful wine list and polished, attentive service that enhance the experience. Consistent, distinctive and influ

🕐 Mo-Th 17:00-20:30; Fr-Su 11:30-14:30,17:00-20:30

Le Coucou

★ Michelin$$$$french

Le Coucou remains a white-hot scene that’s equal parts classic and cool, possessing a grace and elegance that many dining rooms can only hope to achieve. The crowd makes for good people watching, but the gorgeously appointed open kitchen deserves some focus as well. The menu is unapologetically French, though Chef Daniel Rose infuses his classics with a strong dose of personality. A selection of “gourmandises” showcases such exemplary classics as pike mousse quenelles dressed with lobster sauce or sautéed sweetbreads with cream and tarragon. Lamb is a celebration of springtime as a perfectly p

🕐 Mo-Sa 17:00-23:00; Su 17:00-22:00

Yoshino

★ Michelin$$$$japanese

Revered chef Tadashi “Edowan” Yoshida commands this seriously impressive counter. Named for the town in Nara Prefecture where his father was born, there is a precise quality to every facet of this space — as in the hinoki counter (sourced from a 300-year-old tree) and handmade chairs to the knives crafted by a master from Saga Prefecture.This meticulous approach carries through to a masterful omakase that features an array of distinct cooked fare in addition to impressively sourced sushi. Meals bring an element of theater, so much so that diners will find themselves leaning in to absorb every

🕐 Tu-Su 17:30-22:30

Torien

★ Michelin$$$$Japanese, Yakitori

Blacked-out windows mark the entrance to this NoHo sibling to Tokyo's Torishiki; diners are then buzzed in at street level, both of which add to the mysterious proceedings. A staff member then pulls back a curtain—et voila—you're here. Inside, Executive Chef Hideo An may be found working his skills like a master pianist—turning, fanning, saucing and brushing. It's a pristine workspace and the menu is a tribute to the yakitori tradition. Naturally, chicken takes center stage, though binchotan charcoal plays as vital a role as the fowl itself, with the aroma becoming one with the space and skewe

Crown Shy

★ Michelin$$$Contemporary, American

Crown Shy occupies a stunning setting in the landmark Art Deco tower, 70 Pine Street. The striking lobby leads to a modern dining room with soaring ceilings, marble floors, and expansive windows. It’s an undeniable feast for the senses; the energy made all the more palpable thanks to a long bar and an upbeat playlist. The kitchen, meanwhile, moves like clockwork with an approachably creative style. Gruyère fritters are a classic before seasonal smashes like tomatoes and peaches in a citrus vinaigrette with anchovy pieces and crushed peanuts and savory pleasures like roasted short rib with cous

Tsukimi

★ Michelin$$$$Japanese, Seasonal Cuisine

At this elegant East Village counter, Tsukimi offers a modern interpretation of kaiseki rooted in seasonality and restraint. Named for the Japanese moon-viewing harvest tradition, the serene room glows with illuminated ceramics, mirrored panels and an open kitchen framed by soft arches. The tasting menu changes frequently, drawing on Japanese ingredients and subtle flavors. A silky chawanmushi with oyster, uni and Kaluga caviar is a highlight, while seasonal combinations like bamboo shoot with firefly squid and charcoal-grilled duck with spring vegetables showcase the kitchen’s refined approac

Yamada

★ Michelin$$$$Japanese

Chef Isao Yamada's life's work has been kaiseki, and this impressive venture adds an interesting facet to the roster of high-end Japanese dining in New York. Diners here are treated to a personal expression of seasonality, with each course highlighting a distinct method of preparation. An array of sashimi bears impressive fish; the owan, or clear soup course, may brim with King crab dumplings; and the gohan, or rice course, may be a seasonal delight folded with Maine lobster, Nantucket sweet corn and maitake mushrooms from the Catskills.The chicly spare room is reserved for a handful of diners

Bridges

★ Michelin$$$Contemporary

The talented Sam Lawrence is sure to impress diners at this welcoming restaurant in the heart of Chinatown. The warm, amber-toned dining room possesses the ease and comfort of a bistro, while the kitchen cooks with noteworthy levels of drive and ambition. The tight menu is sparse on words and doesn’t fit neatly into the box of any one cuisine but know that inspiration and originality are in proper supply. Does cured tuna with black trumpet mushrooms and dates work? It sure does. The savory tart filled with a lush Comté custard dressed with creamy morels is a delight. Desserts like the chocolat

Dirt Candy

★ Michelin$$$$Vegetarian, Vegan

Chef Amanda Cohen was an early advocate of vegetable-focused cooking, and her Lower East Side restaurant continues to explore the possibilities of seasonal produce through a highly creative lens. The menu evolves frequently, drawing on a wide range of vegetables and preparations that reflect both the season and the ideas of the kitchen. A single tasting menu offers a succession of dishes that play with form and flavor, often reimagining familiar ingredients in unexpected ways. Compositions may incorporate a mix of raw, cooked, pickled and preserved elements, with an emphasis on contrast and ex

🕐 Tu-Sa 17:30-20:30

Corima

★ Michelin$$$$Mexican, Contemporary

On the edge of Chinatown, Chef Fidel Caballero is not holding anything back. Whether you sit at the kitchen counter for the ambitious tasting menu or order à la carte in the boisterous dining room, the cooking is a singularly original and bold celebration of Mexican cuisine. If anything, there must be an order of sourdough tortillas somewhere on the table. Made with Sonoran wheat and chicken fat, these delicate, perfectly griddled discs served with recado negro butter will lock in a return visit. Better yet, this won’t be the only course worth returning for. The likes of lobster nicuatole, bla

Tuome

★ Michelin$$$Fusion, Asian Contemporary

Classically trained Chef Thomas Chen is the one to thank for the fabulous Tuome. It's an Asian-inspired menu, which is no surprise as the chef is a master of weaving together ingredients to delicious and surprising effect. The intimate space is outfitted with a backlit bar, bay windows, and comfortable purple seats. Service is fittingly unfussy yet deeply knowledgeable. Don’t miss the seared octopus served atop pork XO sauce or the lamb chops, served perfectly medium rare and finished with a shishito chimichurri, black pepper jus, and a dollop of onion soubise. Finally, deep-fried buns which a

Bar Miller

★ Michelin$$$$Japanese, Sushi

This diminutive counter with just a handful of seats favors personality over minimalism, with bold colors, custom ceramics and an unmistakably relaxed energy. The chefs deliver a nontraditional omakase grounded in sustainable sourcing, much of it local, from North American fish to New York-grown rice. The cooking shows creativity, evident in dishes like Montauk fluke with apple granita in sweet soy and nigiri that highlights regional seafood such as Maine uni and South Carolina shrimp. Trim and byproducts are used for a house-made tostada crafted from fish offcuts and leftover rice. The bevera

63 Clinton

★ Michelin$$$$Contemporary

This understated Lower East Side dining room may appear modest, but the tasting menu under the calm leadership of Chef Samuel Clonts is anything but. This is precise, polished cooking where ingredient quality, texture and technique speak loudly. Unexpected early bites like a breakfast taco set the tone, while dishes such as Hokkaido scallop highlight balance and finesse. Soft scrambled eggs with shio-koji butter, stracciatella-filled cannelloni and a composed short rib demonstrate control. The meal peaks with a goat milk ice cream, a beautiful study in texture.Warm, knowledgeable service and a

Meju

★ Michelin$$$$Korean, Regional Cuisine

Hiding behind a banchan shop in Long Island City, this chef’s counter is as much a classroom as it is a restaurant. Chef Hooni Kim is a worthy guide as he builds a deeply personal menu around traditional Korean ingredients that he’s been wild fermenting and aging for the last decade. Dazzling versions of doenjang, gochujang, ganjang and ssamjang shine with silky tofu, fried pancakes, Miyazaki beef and Niman Ranch pork. He brings the room together and impresses with carefully calibrated dishes that appear strikingly minimalist. Details are impressive, and many of the service pieces are handmade

Oxomoco

★ Michelin$$$Mexican, Contemporary

Don’t let the casual ambience fool you: Oxomoco is a serious dining room capable of great things. The room is lively and packed but always conducive to conversation.Tacos are the main draw, especially when piled with the likes of chanterelle mushrooms or the catch of the day. However, this kitchen team doesn’t stick to merely one dish or area of Mexico. Instead, they reach widely across a myriad of regions, always balancing abundance with fresh and vibrant flavors. The menu thereby tempts and tantalizes with such large and small items as the tropical hamachi agua chile and tlayuda crafted from

Shota Omakase

★ Michelin$$$$japanese

Far from the subway stop on a quiet street in Williamsburg, find this welcoming omakase counter hidden away near Domino Park. Chef Cheng Lin sets the tone as a friendly, relaxed guide for the night’s proceedings. And whereas some chefs practically take vows of silence with regards to sourcing and technique, he is quick to share where in Japan the fish is from, why he uses Inochi-no Ichi rice, and what it took to find his special aged soys and vinegars. His intentionality delivers in the form of excellent, seasonal product and a fine-tuned parade of nigiri, for which the rice is refreshed repea

Restaurant Yuu

★ Michelin$$$$french, japanese

At the start of service, the lights dim and servers pull back curtains to reveal the full kitchen team dressed in stark whites and standing at attention. This is just the beginning of a carefully choreographed performance by Chef Yuu Shimano, whose classic French training and Japanese heritage translates to beauty and boldness on the plate. The lengthy menu celebrates top-grade shellfish and proteins that waver between light and indulgent. Think smoked surf clam with celeriac or abalone risotto with nori powder. The signature duck and foie pastry is a treasure from another era, while a pre-des

Francie

★ Michelin$$$$Contemporary, Italian

Set within a striking, limestone-clad building in South Williamsburg, this haven features sleek ash wood and mosaic tile flooring, exposed red brick walls and widely spaced tables. All eyes are on the open kitchen, a true-to-life stage for this team, who can be seen prepping, cooking and putting the finishing touches on a series of refined, brasserie-style plates. Pasta is a must, as in the conchiglie with a luscious clam sauce. Shelled clams, bits of bacon and sesame breadcrumbs complete the delightful preparation. Crown of roast duck arrives in dramatic fashion, presented whole and finished

The Four Horsemen

★ Michelin$$$$American, Californian

Reservations are required or be ready to queue at this eternally cool Williamsburg wine bar part-owned by LCD Soundsystem frontman, James Murphy. The Four Horsemen's wine list is eclectic and laser-focused on varietals, and Chef Nick Curtola's succinct and seasonally changing menu rarely misses. Start with the veal sweetbread skewers with soy-cured egg yolk. Or the crisp chickpea crepe, woven with pieces of squash blossoms that lures you in with a layer of glistening lardon. Fried skate wing comes to you deep golden and impossibly crisp, and the Berkshire pork is tender with a hint of cider gl

🕐 Su 07:30-20:30; We,Sa 09:30-21:30; Tu,Th 09:00-21:30; Fr 09:30-21:00; Mo 09:30-21:00

Chalong

必比登$$$thai

From its Hell's Kitchen location to its shared plates-style menu, Chalong is ideal for the post-work or pre-show crowd. The space is simply designed with dark wood and touches of blue at the bar, while rattan light fixtures are breezy-beautiful and eye-catching. Traditional Southern Thai flavors are celebrated and on display in the kitchen's selection of curries, rice and noodle dishes, and seafood plates. Don't skip the baerng golae, or grilled shrimp tossed in coconut curry and topped with fried coconut. Garlic-braised ribs are fried and served with a side of rice for a satisfying plate, but

Kung Fu Little Steamed Buns Ramen

必比登$Chinese, Dumplings

Watch out Hell's Kitchen; watch out Flushing—with its lineup of traditional Chinese comfort food, including the best soup dumplings in town, this steamy joint kicks its competitors to the curb. Set among the neon lights of the Theater District, the ever-packed gem may showcase a noodle house-like vibe, but the staff is friendly and the cooking on-point at all times. Hand-pulled and hand-cut noodles are stir-fried with mouthwatering accompaniments, while the dumpling variety is so great it’s almost impossible to pick. Herb-spiked pork and shrimp wonton soup is well worth the 20-minute wait, all

Peppercorn Station

必比登$$Chinese, Sichuan

This particular stretch that runs along the southern edge of Bryant Park sports an unusual number of Sichuan restaurants. Among them, Peppercorn Station is easy to spot, standing out with its cheery, brightly lit interior. The menu runs a decent length and offers a comfortable collection of favorites designed for sharing. Fish fillet with pickled cabbage is a must-order with its golden, numbing broth, as is the mapo tofu that’s been turbo-charged with fermented black beans. Sliced pork belly with garlic-chili sauce is a classic starter. Far from aggressive, this efficient kitchen is fairly eve

Laliko

必比登$$georgian

On a prime corner in the West Village, this welcoming restaurant radiates with Georgian pride. All of the classics are accounted for, starting with a selection of vibrant salads. Khachapuri is a must. The well-known, hearty adjaruli variation packed with melted cheese as well as the lighter imeruli made with mint both delight. Skewers and stews are available but consider crowding your table with several rounds of khinkali, large, plump dumplings filled with hot broth and the likes of ground lamb or beef and pork. Servers are quick to explain how to eat them. A long communal table anchors the c

🕐 Su-We 12:00-22:00; Th-Sa 12:00-22:30

Cho Dang Gol

必比登$$korean

For a change of pace in bustling Koreatown, Cho Dang Gol offers the barbecue-weary an opportunity to explore some of this nation’s more rustic cooking. Soft tofu is the specialty of the house and for fitting reason. But, bubbling casseroles and spicy stews are equally heartwarming. The menu also offers favorites like cod roe omelet, eggplant rice, flaky pajeon, satisfying bibimbap and marinated meats. A sautéed tofu trio with pork belly is stir-fried with glassy sweet potato noodles and kimchi, in an excellent sweet and spicy red pepper sauce. The interior has a simple, homey appeal—its cozy d

🕐 Mo-Th 12:00-15:00,17:00-21:30, Fr-Su 12:00-21:30

Nami Nori

必比登$Japanese, Creative

This modern, minimalist spot emanates with an impressive level of warmth. Beyond its entrance, find blonde-wood benches set with gray-blue pillows, and two U-shaped counters where temaki, or hand rolls, are front and center, along with Japanese-inspired snacks and sides. Hungry diners will revel in the chef's set, which presents generous, beautifully assembled open-style rolls, perhaps tuna poke with crispy shallots, XO scallop brightened with lemon zest or coconut shrimp with green curry and cilantro, all delivered directly from the crew to the counter. A plant-based section adds thoughtful v

Tonchin

必比登$japanese

Leave it to this Tokyo-based ramen chain to offer one of the city’s most compelling bowls. The refined tonkotsu is the house favorite, and for good reason: the pork-forward broth is deeply flavorful yet clean, with a richness that never feels heavy. All noodles are made in-house and boast proper spring and bounce, standing up beautifully to the broth. Starters show similar care, from crisp-seared gyoza packed with pork and ginger to steamed buns filled with juicy ground chicken and pork, layered with bright crunch and balanced sauces. For something lighter, the kale salad dressed in an umami-p

🕐 11:30-22:00

HanGawi

必比登$$korean

Beyond an ordinary façade lies this serene, shoes-off retreat with traditional low tables, Korean artifacts and meditative music. While wine and beer are available, a pot of royal green tea from Mt. Jilee is a more apt pairing considering the soothing setting. HanGawi is a soft-spoken, vegetarian-only restaurant that cares about what you eat and how you feel. The ssam bap offers a fun DIY experience with a long platter of fillings. Dark leafy lettuce and thin, herbaceous sesame leaves are topped with creamy slices of avocado, crunchy bean sprouts, pickled daikon, carrot, cucumber, radish and t

🕐 Mo-Fr 17:00-21:30; Sa, Su 13:00-21:30

La Dong

必比登$$vietnamese

From the team behind Pranakhon comes this handsome new restaurant just off Union Square. Wooden arches, private booths, and lotus-shaped lamp fixtures make for a colorful, Colonial-era stage to match the kitchen’s soul-satisfying Vietnamese cooking. Of course you will find the expected banh mi and summer rolls, but consider corralling a group of friends and digging deep on the chef’s special menu. A fantastic, clever riff on the Vietnamese turmeric crepe arrives with plucky shrimp and a basket of fresh herbs. Little steamed rice cakes arrive garnished with shallots and garlic. Best of all? Thi

🕐 Su-Th 11:30-15:15, 16:30-22:15; Fr-Sa 11:30-15:15, 16:30-22:45

Pinch Chinese

必比登$$chinese

Go ahead and pinch yourself: you're not dreaming. Pinch Chinese is really that good. The decor, with lanterns overhead, a busy front bar and a window into the focused kitchen, is straight-up SoHo, but the food is all Flushing. Soup dumplings remain superlative, especially the crab version, delicate, steaming and deeply flavorful. Spicy wontons in house chili oil deliver real heat, and the homemade tofu hot pot layered with maitake and truffle is deeply satisfying. Have a scallion pancake martini or explore the thoughtful wine list, written with clarity and care.

Coqodaq

必比登$$Korean

It can be difficult to snag a table at this buzzy Korean fried chicken restaurant, but the effort is rewarded with a polished, high-energy experience. While there are a few à la carte options, the signature move is the “bucket” feast, which begins with a cup of chicken consommé and unfolds over multiple rounds of gluten-free fried chicken served with house sauces, crisp banchan and cold perilla seed noodles, before finishing with frozen-yogurt soft serve. It’s indulgent yet surprisingly clean-eating, never greasy or heavy. Champagne plays a starring role on the drinks list, with a broad range

Pranakhon

必比登$$$thai

The name may reference Bangkok's original name, Phra Nakhon, but this busy spot is all about the now. The yawning, two-story dining room leads with a long bar and is a constant whirl of energy. It’s not uncommon to arrive to find a completely full house. A wide range of Thai dishes prepared both classically and with contemporary touches feature an abundance of herbs, spices, heat and zeal. The yum kai salad makes for a refreshing, invigorating start before delving into richer specialties like tender mussels stuffed with curry paste custard or marinated pork jowls coated in an electric Thai chi

Little Alley

必比登$$chinese, shanghai

Chef Yuchun Cheung brightens Murray Hill with authentic regional dishes from China, with an emphasis on Shanghai. This cooking is serious and high quality, rooted in tradition and comfort, and it's easy to make a deeply satisfying meal focusing on appetizers and vegetable dishes alone. Signatures include crispy eel, a pile of sweet, glossy crunch that is impossible to stop eating, and stir-fried cauliflower with dry chili, which carries a bright, numbing heat. The pork and crab soup dumplings are neatly constructed, self-contained rather than explosive, and mapo tofu stands out for its custard

🕐 Mo-Th 11:30-15:00,17:00-22:00; Fr-Sa 11:30-15:00,17:00-22:30; Su 11:30-15:00,17:00-22:00

Norma Gastronomia Siciliana

必比登$$italian

To think of these arancini as mere “rice balls” is a slight on Sicilian cuisine; they are so much more. Nowhere else in the city will you dine on such crisp, classic beauties—filled with ragù, peas, mozzarella and rice cooked in chicken stock, then presented in a pool of light tomato sauce. Rest assured though as the menu goes on to list other authentic and deliciously rendered items, including the 'rianata pizza of Trapani.The rustic space is filled with old, crackle-glazed platters that probably held the exact style of the rich anelletti al forno, back in the Old Country. Before you leave, s

🕐 Mo-Th 12:00-22:00; Fr-Sa 12:00-22:30; Su 12:00-22:00

Yellow Rose

必比登$$texan, mexican

Sorry Texas, this "yellow rose" belongs to the bustling East Village and announces its arrival via a striped awning and bright green sign. Inside, it's quaint and vintage in every way. Amidst this setting of weathered wood and stained-glass chandeliers, diners can be found devouring Tex-Mex food with a focus on tacos and inspired cocktails. Flour tortillas are made in house daily and feature in a myriad of deliciously dressed-down creations—from the shredded chicken verde and barbacoa taco with avocado, cilantro, and spring onion to the heartier carne guisada. Skirt steak and pepper quesadilla

🕐 Mo-Th 17:00-22:00; Fr 12:00-22:00; Sa-Su 11:00-16:00,17:00-22:00

Bánh Anh Em

必比登$$vietnamese

Long before doors open, a queue quickly forms along Third Avenue. Indeed, the demand for this no-reservations hotspot is serious – and well justified. Carefully prepared and astutely seasoned, the dishes coming out of this Vietnamese kitchen make a striking impression. Just-baked baguettes for the banh mi are top-notch: airy, light, flaky and warm. Brisket, tendon, tripe and steak come together in a soulful pho served with homemade noodles. There’s more, like steamed rolls with minced pork (bánh cuốn) and crispy, golden crepes served with bundles of fresh herbs (bánh xèo). Bring friends, order

🕐 Tu-Th 18:00-22:00; Fr-Su 12:00-16:00,18:00-22:00

C as in Charlie

必比登$$korean

Chef Eric JaeHo Choi's spot flies a bit under the radar, but with this wildly creative, cultural collision cooking, it deserves to be top of mind. You may become fast friends with your neighbor at this tiny space, but with a warm welcome from the hospitable staff, it's all part of the vibe. A compact menu keeps things tight with around ten dishes, but it's sprinkled with widely appealing Southern- and Korean-minded tapas-style plates. The cooking is straightforward and earnest with bold flavors. They're having plenty of fun from start to finish with items such as Seoul’sbury steak with galbi j

Tha Phraya

必比登$$Thai contemporary

Is this the Upper East Side or the streets of Bangkok? Tha Phraya's interior pops with red lamps that dot the dining room, reminding one of a walk down Patpong Alley.There are a few familiar favorites like green curry and Thai iced tea, but that's where the typical offerings end. Instead, discover a unique variety of dishes from all over the Thai region including Northern Thai sausage spring rolls and khao soi to Southern Phuket-style curry served family style. Be sure to order the light and crispy sai-ua spring roll with flavorful Chiang Mai sausage and zabb hang, a bowl of rice noodles tosse

CheLi

必比登$$Chinese, Shanghainese

With a line that’s almost always stretching out the front door, this hot spot in St. Marks Place remains one of the best places for elegant Shanghainese cooking. The décor itself is noteworthy: Red and cream lanterns add to the imperial décor with nooks and crannies snaking throughout. The menu is lengthy and there are plenty of familiar favorites to choose from, but first try asking the server about some regional highlights. Chicken soaked in Shaoxing wine; stir-fried rice cakes with pork and leeks; and peach resin stew with crabmeat are all worth consideration. Oddly enough, a recent stunner

Sobaya

必比登$japanese

There are countless Japanese restaurants that line this stretch of the East Village, but how many of them have been open since 1996? Dedicated patrons drop in regularly for the signature buckwheat soba, prepared in ways that meet the challenges of the season. Those who need to warm up can opt for the hot broth preparation. Those looking to chill down and refresh can swing for the cold preparation. Rice bowls filled with vegetable or shrimp tempura are also worth an order. The room itself is traditional in design with plenty of tables, booths and counter space. This is also one of the few resta

🕐 Mo,We,Th 12:00-21:00; Fr,Sa 12:00-22:00; Su 12:00-20:00

Bohemian Spirit

必比登$$czech, brunch

It's old-world Bohemia, not hippie-chic, at this Czech beer hall located on the first floor of the National Bohemian Hall building. It exudes a classic European bar vibe with wood paneling, simple wood tables and vintage knick knacks. Naturally, beers and pilsners are the drink of choice, but for grape lovers, there is a nice European-focused wine list sprinkled with Czech wines. Hearty fare is definitely in store here. A large bowl of borscht arrives redolent of dill and is tangy and vibrant with a buttery finish, while grilled kielbasa is smoky and moist, sided by a mustard-forward potato sa

🕐 Mo 17:00-22:00; Tu-Fr 17:00-23:00; Sa 11:00-15:00, 17:00-23:00; Su 11:00-15:00, 17:00-22:00

Odre

必比登$$korean

What more could you want out of this little charmer in East Village? Always on the move, Hand Hospitality delivers again with a nicely pitched and portioned set menu of comforting Korean flavors. Find sleek degrees of refinement in winners like asparagus and lobster resting in a chilled pine nut sauce or snow crab wrapped in a thin cigar of daikon and set in a warm crab broth. All entrees like grilled duck with endive and black garlic puree come with banchan and a welcome bowl of rice and soup, which are kept warm in three cauldrons at the bar up front. Dessert is extra but worth ordering: A g

🕐 Mo-Th 17:30-22:00, Fr-Sa 17:00-22:30, Su 17:00-22:00

Thai Diner

必比登$$thai

Brought to Mott Street, this charming spot from Chefs Ann Redding and Matt Danzer can be spotted from afar by its corrugated metal-and-wood façade. Inside, the design is just as you'd expect—mashed-up diner with Thai accents, like woven bamboo, rattan screens, and a counter with shiny wood seats. Behind is the kitchen that unlike the décor, exceeds all expectations. Look beyond the Americanized standbys and go for dishes with flavors that are fully realized. Classic-meets-comfort in the laab, featuring fried, not ground, chicken; or turkey- and mushroom-stuffed cabbage with a fragrant broth.Br

🕐 Mo-We 08:30-22:30, Th-Fr 08:30-23:30, Sa 10:00-23:30, Su 10:00-22:00

Nyonya

必比登$malaysian

Nyonya flaunts a comfy setting composed of brick walls and basic wood tables, but really, everyone’s here for their outstanding Malaysian food. Speedy servers steer diners through the varied menu—and perhaps even away from such delicacies as prawn mee, an exceptionally spiced and sour shrimp broth with noodles, pork, vegetables and bean sprouts floating in its goodness. Some know to stick to such faithful and deeply satisfying dishes as nasi lemak, which is a delightful combo of coconut rice, pickled veggies, crispy anchovies, curried chicken and hard-boiled egg. The chow kueh teow, with stir-

🕐 Mo-Su 11:00-21:30

Lungi

必比登$$$indian, sri_lankan

Chef/co-owner Albin Vincent, who grew up in Kanyakumari, India with deep roots in Sri Lanka, has penned a love letter to both regions at this Upper East Side restaurant with a contemporary setting. Chef Vincent learned to cook at his grandmother's knee, mastering the art of traditional Sri Lankan and Southern Indian dishes like pan-fried spicy kingfish served on a banana leaf with fried makrut lime leaves or kothu roti, a classic Sri Lankan specialty comprised of roti, meat, and sauteed vegetables mixed with scrambled eggs. Served with raita and a small side of curry with shredded chicken, it'

🕐 Mo-Fr 12:00-15:00, 17:00-23:00; Sa-Su 12:00-15:30, 17:00-23:00

Bayon

必比登$Cambodian

Husband-and-wife owners Minh and Mandy Truong offer an elegant peek into traditional Cambodian flavors at their Upper East Side restaurant, where a comprehensive a la carte menu offers a wide selection of everything from Khmer noodles and fried rice to Siem Reap specials, along with sections dedicated entirely to duck and fish. Top picks include chive dumplings, fried to a golden crisp and served with a ginger soy sauce, and nyoam, or thick rice noodles, tossed with a red curry sauce made with ground fish, cucumbers, long beans, and bean sprouts. Don't miss the banh chao crepe, a half-round go

Momofuku Noodle Bar

必比登$$asian, japanese, noodle

This elder member of David Chang’s culinary empire is hipper and hotter than ever. A honey-toned temple of updated comfort food, decked with wood counters and a sparkling open kitchen, the service here may be brisk. But rest assured, as the menu is gutsy and molded with Asian street food in mind.Those steamed buns have amassed a gargantuan following thanks to decadent fillings like moist pork loin kissed with Hollandaise and chives. Additionally, that bowl of springy noodles doused in a spicy ginger-scallion sauce is just one instance of the crew’s signature work. Other items, including desser

🕐 Mo-Th 17:00-22:00; Fr-Sa 12:00-16:00,17:00-23:00; Su 12:00-16:00,17:00-22:00

Potluck Club

必比登$$chinese

Chrystie Street wins big with this high-energy Chinese restaurant that is always down to have a good time. The stylish room leans on a Hong Kong cinema motif, with posters and stills from classic films and a glowing marquee above the chef’s counter. Looks aside, the cooking offers a fresh, generous take on Cantonese American favorites using top-rate products. Pan-seared pot stickers get their boost from a Berkshire pork and chive filling, while fried tiger shrimp slicked with Calabrian chili aioli are piled high and deeply satisfying. The XO fried rice is a standout: a hefty mound packed with

🕐 Th-Fr 17:30-22:00; Sa-Su 11:00-14:00,17:30-22:00

Noreetuh

必比登$$hawaiian

Ten years and counting, this easy-going hangout in the East Village has carved out its place as a neighborhood essential. Polaroids of guests cover every inch of wall space in this dimly lit restaurant that serves a fun menu of Hawaiian fare. Start with a platter of musubi featuring the likes of spicy spam, salmon tartare, and summer corn tightly wrapped with nori seaweed and rice. Glazed pork ribs are a meaty, reliable standout, as is the generously portioned mochiko fried chicken platter paired with macaroni salad and, naturally, King’s Hawaiian rolls. Wine lovers will be surprised to find a

🕐 We,Th 17:00-21:30; Fr 17:00-22:30; Sa 11:30-14:30,17:00-22:30; Su 11:30-14:30,17:00-21:00

MáLà Project

必比登$$Chinese, Sichuan

This beloved Sichuan haunt now counts multiple locations across the city, but everything started at the East Village original. The winding, cavernous setting includes a communal table, exposed brick, and low ceilings. Dinner could go in any numbers of directions. Some opt for the dry pot in which diners customize their ingredients—meat, seafood, vegetables, rice—and degree of spiciness. The possibilities here are nearly infinite. Those who aren’t up for making so many decisions swing for Sichuan classics. Recent highlights include the cold husband and wife appetizer (braised beef and tripe), w

Bungalow

必比登$$$indian

Chef Vikas Khanna has struck out on his own at this warm and welcoming dining room where pale pink walls, colorful murals, and a bar with carved panels set a stunning tone. It's always bustling and securing a reservation may be difficult, with diners eagerly lining up early to snag a walk-in spot. Once you've found a seat, start with one of their unique cocktails (think turmeric-infused tequila and chili-infused mezcal), then tuck into contemporary Indian cuisine that showcases the diverse culinary traditions of India's 28 states. The kitchen's talent shines in standout dishes like the five ch

🕐 Tu-We 17:00-22:30, Th-Sa 17:00-23:00, Su 17:00-22:30

Dim Sum Go Go

必比登$$chinese

This wildly popular Chinatown spot is still packed to the gills most days, and for good reason: the made-to-order dim sum and Cantonese fare remain consistently fresh and satisfying. Reservations help avoid the weekend rush, when service can verge on chaotic and shared tables are the norm, but even then, the pace is part of the experience. The broad, photo-driven menu makes ordering straightforward, with standouts like rice rolls with roast duck and scallion, crisp-bottomed pan-fried pork dumplings and comforting soup dumplings. Prices run a bit higher than some competitors, but generous porti

Ruffian

必比登$$Contemporary, Creative

Open since 2016, Ruffian continues to be a sleeper favorite among those in the know. The restaurant has two sides: one centered around a communal high-top and the other a cozy, intimate dining room. A tight menu evolves regularly to highlight flavors from across Eastern Europe, which is also the primary focus of an extensive wine program helmed by several passionate sommeliers. Past highlights include smoked trout mousse sandwiched between squares of lemon pound cake, warm Parker House rolls finished in a honey-nori glaze and sourdough dumplings set in a dark porcini broth. Reservations are ce

8282

必比登$$Korean, Fusion

Are there any rules about showering a scoop of honey-infused vanilla cream with grated Parmesan cheese? Is there a consensus on whether an entire orb of creamy burrata goes well with rice cakes and gochujang-marinated chicken? There’s a first time for everything at this rambunctious little restaurant in the Lower East Side. The team works with a solid foundation of Korean flavors and from there, springboards into uncharted waters. Creative, bold dishes—all of which beg to be shared—run up and down this menu. Those wanting to stick to something more familiar will not leave disappointed. Littlen

Sami & Susu

必比登$$middle_eastern

As further proof that big things often come in small packages, watch this narrow nook make a regular out of you in no time. On busy Orchard Street, this neighborhood gem hides in plain sight, anchored by a kitchen that doesn’t even have a proper gas stove. Seasonal, bright and unfussy, the menu is small but endlessly tempting as it roams the Middle East for inspiration. Simple, familiar things like half-roasted harissa over tzatziki spark joy, but order anything with lamb, especially the ragu served over house-made spätzle. A punky soundtrack, a natural wine list and staff that will never judg

Una Pizza Napoletana

必比登$$pizza

After rallying crowds on both coasts of the country, pizza maestro Anthony Mangieri is in full command of this airy, black-and white-tiled hall lined with canned tomatoes and eager diners. He is serious about his craft and is the only one tending to the wood-burning oven, which yields glorious Neapolitan-style pies with fluffy edges, papery crusts and minimal toppings that hardly go beyond bubbly gumdrops of mozzarella di bufala and sweet tomato sauce. Indeed, this is a team that cannot be bothered with anything else besides pizza. There is a short list of starters, and dessert is limited to s

🕐 Mo-We,Su off; Th-Sa 17:00-21:15

Ishq

必比登$$$indian

Promises of “modern Indian” often bring more flash than flavor, but that is not the case at this welcoming restaurant along Avenue A. A striking salmon-pink quartz bar stretches the length of the front area and into a moodier dining room where groups gather around generously spaced tables. The menu is teeming with ideas, and dishes arrive with all the right levels of spice, heat, depth, and nuance. “Jalebi Chaat” is a savory, textural playground with chickpeas, beetroot, and a sweet and sour yogurt. There must be butter chicken, which comes doused in a complex tomato makhani sauce. There must

Katz's

必比登$deli

One of the last-standing, old-time Eastern European spots on the Lower East Side, Katz’s is a true NY institution. It’s crowded, crazy and packed with a panoply of characters weirder than a jury duty pool. Tourists, hipsters, blue hairs and everybody in between flock here, so come on off-hours. Because it’s really that good. Walk inside, get a ticket and don’t lose it (those guys at the front aren’t hosts—upset their system and you’ll get a verbal beating). Then pick up your food at the counter and bring it to a first-come first-get table; or opt for a slightly less dizzying experience at a wa

🕐 Mo-Th 08:00-22:15; Fr 08:00-24:00; Sa 00:00-24:00; Su 00:00-22:15

Superiority Burger

必比登$$Vegetarian, Contemporary

What began with a handful of seats and vegetarian burgers has evolved with a bigger location and a more expansive menu. Brooks Headley's first-come, first-served spot, with vintage diner vibes, is squarely in the East Village, where the cooking remains fully vegetarian (and often vegan).The menu is equal parts quirky and assured, built around bold seasoning, smart textures and real comfort rather than imitation. Beans with escarole and provolone and pickled jalapeños show how satisfying vegetables can be when treated with care, and the burger crafted from quinoa, chickpeas, carrots and walnuts

🕐 Mo-Fr 12:00-15:00, Mo-Fr 17:00-22:45, Sa-Su 11:00-14:30, Sa-Su 17:00-1:00

Russ & Daughters Cafe

必比登$$american, deli

From white-jacketed servers to that pristine counter, this updated yet model LES café channels the very spirit and charm of its mothership, set only blocks away. The adept kitchen follows suit, taking the original, appetizing classics and turning them on their heads to form an array of proper and profoundly flavorful dishes. Regulars perch at the bar to watch the ‘tender whip up a cocktail or classic egg cream, while serious diners find a seat and get noshing on hot- and cold-smoked Scottish salmon teamed with everything-bagel chips. The result? A thrilling contrast in flavor and texture. Cara

🕐 08:30-15:00; Tu,We off

Little Myanmar

必比登$$burmese

Husband and wife Thidar Kyaw and Tin Ko Naing along with their daughter, Yun Naing, run this tiny spot in the East Village. Despite its size, the hospitality is warm and the menu is surprisingly large. Burmese cuisine takes center stage here, and there is everything from soup and athokes, or salads, as well as hearty dishes including paratha chicken and curries. Kick off the meal with a delightfully crunchy Burmese pancake filled with vegetables and toasted sesame seeds but don't miss the house-made roti with rich, creamy potato curry. Kaut swe thoke, or yellow noodle salad, is another hit wit

Dhamaka

必比登$$indian

This rousing Indian restaurant in Essex Market is refreshingly unapologetic with its complex spices, fierce heat levels and inspired preparations of more unusual items (kidneys, anyone?). Dhamaka, which means “explosion” in Hindi, is a bold love letter to the country’s more rustic dishes, many of which are drawn from the owner’s childhood. Where else have you had smoky goat belly flecked with coriander seeds and wrapped in cedar wood? How often does your mutton come in a clay pot filled with a deliciously dark chili oil and an entire bulb of roasted garlic? Other highlights include house-made

Cervo’s

必比登$$$Spanish, Seafood

Hazy, cramped and packed front to back, this high-energy galley draws inspiration from the coastal traditions of Spain and Portugal. Mosaic tiles, cozy wood paneling and lots of vermouth set the stage for sharp cooking that delivers big flavors with none of the fuss. Clams cooked in vinho verde, squid fried to a beautiful golden brown and deceptively addicting salads lead the way. Sea bream cooked on the plancha is another longstanding classic, but so too is the fried skate wing as well as the lamb burger. Everything is best shared among friends, elbow to elbow, huddled around a table.

Tolo

必比登$$Chinese

Chef Ron Yan is making a splash with one of the most exciting restaurants in Chinatown in recent memory. Just across from Seward Park, find a finely tuned menu that spotlights a range of familiar Chinese dishes, all prepared with style and refinement. Think tender beef shank buried under a refreshing herb salad or perfect fried cubes of tofu dusted in salt and pepper. One can’t-miss entrée is branzino fried until golden brown and served in a fantastic sweet and sour sauce. A unique feature here is the wine program—it's serious business with a long, thoughtful list and Zalto glasses to boot. Wi

Hometown Bar B Que New York

必比登$$barbecue

You'll know you're close to Hometown Bar-B-Que when you smell the wood smoke drifting through Red Hook. Set in a sprawling warehouse with communal tables and an industrial feel, it's a bit of a trek from Manhattan, but the counter-service lineup of expertly smoked meats makes it worthwhile. The spice-rubbed brisket remains essential: tender, juicy, with a vivid smoke-ring, and the homemade jalapeño sausage enriched with melted cheese is a standout. Sides like collard greens with smoked pork and tangy cold potato salad are must-haves. Save room for the banana pudding topped with fresh crumbled

🕐 Tu-Th 12:00-22:00; Fr-Sa 12:00-23:00; Su 12:00-22:00

Sal Tang's

必比登$$chinese

It's classic Cantonese American with a modern twist at Sal Tang's, where everything from the dining room to the kitchen's dishes feels nostalgic, albeit with a refined, modern twist. Red lanterns are suspended from the ceiling, paper mâché dragons and cherry blossom wallpaper line the walls, and dark wood anchors this space that's just right for a weeknight meal. Meanwhile, the kitchen delivers nostalgic favorites and updated takes on beloved Chinese American dishes. Don't even think about skipping the egg roll, with its crispy shell and overstuffed filling. Another can't miss? Wonton soup, wi

🕐 We-Th 17:00-21:00, Fr-Sa 17:00-22:00, Su 17:00-21:00

Untable

必比登$$thai

This cozy, Thai newcomer in Cobble Hill lists a “What the Hell” fried rice on the menu with 12 chili symbols. True to its name, the entrée is ferociously spicy, but this restaurant is so much more than a fiery dare. Entrees are where chef Rachanon Kampimarn shines brightest as he takes core flavors and delivers them with a certain level of flair. The soupless khao soi with beef tossed in a Chiang Mai-style curry is arguably the most successful riff on the menu, followed closely by a very light yet bold green curry that comes paired with a strikingly tender grilled chicken thigh and a bowl of p

🕐 Mo-Tu 12:00-15:00,17:00-21:30; Fr-Sa 12:00-15:00,17:00-22:00; Su 12:00-15:00,17:00-21:30

Taqueria El Chato

必比登$Mexican

It’s a simple space with just a handful of seats, but you’re not here for ambience, you’re here to eat well. This concise menu of tacos, vampiros and quesadillas delivers big flavor with handmade tortillas and generous fillings. Think corn tacos piled with tender al pastor, red salsa and a slice of sweet pineapple, or deeply savory chorizo brightened with raw onion and cilantro. Don’t miss the vampiro: a crisp fried tortilla with melted cheese, salsa verde and a towering heap of toppings.

Pierozek

必比登$$polish

Alexandra Siwiec and Radek Kucharski are behind this casual spot in the heart of a historically Polish neighborhood in Greenpoint. There is a service station displaying Bolesławiec pottery, which is also the vessel of choice for their assorted food. Pierogi is their specialty—consider delicate parcels filled with jalapeño, mashed potato, and bacon—but don't sleep on their other Polish favorites including hearty borscht and golabki (cabbage stuffed with pork, rice, and topped with tomato-basil sauce). The savory and smoky kielbasa stands on its own, though whole grain mustard seals the deal. Ra

🕐 Mo-Sa 12:00-22:00; Su 12:00-20:00

Shalom Japan

必比登$$japanese, jewish

This inspired little South Williamsburg spot finds its culinary niche in mixing Japanese and Ashkenazi Jewish fare. Not all the dishes are a fusion of the two styles, but many—like the matzoh ball ramen or the terrific lox bowl stuffed with avocado, Japanese pickles and sushi rice—cleverly straddle both cuisines.Kick things off with perfectly presented toro tartare over house-baked sake kasu challah, spread with scallion cream cheese and topped with “everything” spice; or the unctuous Wagyu pastrami sandwich made with house-made caraway shokupan (milk bread) and mustard. For dessert, the choco

🕐 Tu-Th, Su 17:30-22:00; Fr, Sa 17:30-23:00; Sa, Su 11:00-15:00; Th 22:00-24:00