Manhattan

Destination · Korean · Murray Hill · $$$$

booking essential

Junghyun and Ellia Park cook a two-star Korean tasting menu in a Murray Hill brownstone, and every course lands with a card that names the dish's history, the potter who made the plate, or the spice you have not met.

Destination · Seafood · Midtown · $$$$

booking essential

Three MICHELIN stars for Eric Ripert's seafood on West 51st, and the seat to take is at the bar, where the Lounge runs its own menu.

Destination · Manhattan

walk-in

Brooks Headley builds his burger out of quinoa, chickpeas, carrots and walnuts, and he cooks it inside the old Odessa, the Ukrainian late-night diner where people landed for tuna melts and stuffed cabbage after shows at A7.

Destination · Restaurant · Manhattan

booking essential

The best new restaurant in America in 2026 turned out to be a wine bar on the bend of Doyers Street, with the cases stacked to the ceiling and the tables spilling into the alley.

Destination · Italian · West Village · $$$

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Rita Sodi and Jody Williams cook Tuscan at 51 Grove Street from late morning until late, without a break, and the dish three cooks name first is a heap of lettuce dressed with olive oil, vinegar and a little water.

Destination · Restaurant · Manhattan

booking essential

Fidel Caballero griddles his flour tortillas from Sonoran wheat and chicken fat and serves them under recado negro butter, and the MICHELIN inspector says one order will lock in a return visit.

Destination · Manhattan

booking essential

César Ramirez is at his own stoves most nights, which the MICHELIN Guide says makes him one of a select few at this level.

Destination · Manhattan

booking essential

Vijay Kumar grew up on a rice farm outside Madurai and cooks Tamil Nadu food on Greenwich Avenue. The gunpowder dosa comes off the griddle amber-brown and no thicker than a potato chip.

Destination · Flatiron

booking essential

The maccheroni gets its ridges rolled by hand, along a comb built for the job. The duck ragu grips every tube.

Destination · Manhattan

booking essential

Kwame Onwuachi cuts short rib into pastrami, seasons it as suya and lays it on caraway coco bread with melted red cabbage and mustard jus.

Destination · Flatiron

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Simon Kim hangs the beef in an aging room downstairs, and the servers oil the grill and cook it at your table. It holds one MICHELIN star in the 2025 New York selection.

Destination · Upper East Side

booking essential

Nozomu Abe seats eight at a counter carved from 200-year-old hinoki, a flight below East 78th Street, and the fish flies in from Japan several times a week.

Destination · Contemporary American · Nolita · $$$$

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An endive salad with walnuts, anchovy and blue cheese that Ruth Reichl calls the apotheosis of salad, served up a flight of stairs on East Houston, seven nights a week and late.

Destination · Chinatown

booking essential

The chochin is Atsushi Kono's own favorite skewer. It is a length of oviduct with a lobe of liver, and an unlaid egg hangs off the tip, warm and liquid.

Destination · Restaurant · Manhattan

booking essential

Order the mutton chop, 26 ounces of year-old lamb two inches thick, broiled at 1,000 degrees so the outside cracks. It costs $73 and arrives with mint jelly and escarole.

Destination · Chinatown

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Sam Lawrence came off Estela and built a one-star kitchen on Chatham Square around a savory Comté tart, which the guide calls a delight and The Infatuation calls the star of the show.

Destination · Manhattan

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Sam Ross's Penicillin was built in this room, Islay scotch against ginger, honey and lemon. There is still no list to order it off.

Destination · Manhattan

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Iain Griffiths' bar takes its name from the snaquiri, a daiquiri poured snack-sized. The house daiquiri is seasonal and also comes by the glass and by the pitcher.

Destination · Manhattan

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Moe Aljaff and Juliette Larrouy opened this in January 2025. North America's 50 Best Bars entered it at number four in 2026.

Destination · West Village

booking essential

Rita Sodi cooks simple Tuscan food on Bleecker Street, and Bryan Kim puts the pappardelle al limone in the top ten pastas in New York City.

Destination · East Village

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Cagen ran a sushi counter down these steps off East 9th Street until Nick Tamburo took the room and filled it with New England.

Destination · Manhattan

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Caffe Dante has been on MacDougal Street since 1915.

Solid · Restaurant · Manhattan

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Forrest Florsheim stuffs squid with tuna and sends it out under a smoky harissa at Penny, the raw bar Chase Sinzer and Joshua Pinsky opened above their own Claud in 2024.

Solid · Italian-American · Nolita · $$$$

booking essential

Torrisi winds a slice of prosciutto around a warm zeppola, which Bryan Kim calls one of the most compelling bites of food in the city, and the kitchen dry-ages its duck two weeks before it meets the mulberry mostarda.

Solid · Pizza · Lower East Side · $$

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Una Pizza Napoletana ferments a very wet naturally leavened dough for more than thirty hours, and the bubbles that form in it pop only when you bite them, in bursts of hot bready air.

Destination · Manhattan

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Kenta Goto spent seven years at Audrey Saunders's Pegu Club, where he was head bartender, then opened this one less than a mile east and put his mother's okonomiyaki on the bar menu.

Destination · Koreatown

booking essential

Joo Ok holds two MICHELIN stars on the sixteenth floor of a Koreatown building. The course Bryan Kim rates highest is carried by pine nuts grown upstate.

Solid · NoMad

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Borgo bakes its anelletti into a timballo, a pasta pie of ring noodles under a tomato sauce Willa Moore calls acidic and just a touch sweet.

Destination · Restaurant · Flatiron

booking essential

A dry-aging chamber sits in full view of the dining room.

Destination · Manhattan

booking essential

Casa Mono takes in whole animals and butchers them at 52 Irving Place, and the MICHELIN inspector's must-order off the back of that is scrambled eggs with uni. The other one is confit goat.

Destination · Restaurant · West Village

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The rim stays puffy over a crunchy undercarriage. Will Hartman scored the Christopher Street shop 9.0 in July 2026.

Destination · Restaurant · Koreatown

booking essential

Aaron Chang cooks a one-star Korean tasting menu behind a code-locked door in Koreatown, and the dish that explains the kitchen is seared beef striploin under torched gjetost and a fermented soybean paste jus.

Solid · Manhattan

booking essential

Paul Carmichael cooks the Caribbean out of the room that used to be Momofuku Ko. The three-course prix fixe is $150 before supplements.

Destination · Manhattan

booking essential

Amanda Cohen cooks nothing but vegetables at 86 Allen Street, and the MICHELIN Guide carries the room at one Star with a Green Star beside it.

Solid · Manhattan

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Chef Joshua Pinsky sends the red shrimp out raw, in a small cast-iron skillet of hot oil. They cook at the table.

Solid · Manhattan

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Cho Dang Gol has been a tofu house on West 35th Street since 1997, and it makes the bean curd in the building. The room holds a Bib Gourmand in the 2025 guide.

Solid · Restaurant · Lower East Side

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Anthony Ha and Sadie Mae Burns send six snails out sizzling in garlic and tamarind butter at Ha's Snack Bar, with a warm hunk of baguette to soak up what is left in the dish.

Solid · Manhattan

booking essential

Thomas Keller's oysters and pearls, the savory tapioca pudding under caviar and warm oysters he made famous at the French Laundry, has been on the menu at Per Se since the room opened over Columbus Circle in 2004.

Solid · Flatiron

booking essential

Massara's pizzette comes out of an Acunto oven shipped from Naples, salty and charred with a rim bubbled up two knuckles high, and Matthew Schneier ate three of them in a sitting.

Solid · Restaurant · Manhattan · $

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Carnitas Ramirez scoops every cut of one pig out of bubbling fat behind a pea-green counter, chops it to order and puts it in a corn tortilla: shank, snout, tongue, skin, ribs, rump, ear and brain among them.

Solid · Little Italy

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Ceres opened in early 2025 selling $6 cheese slices, and it got so busy the slices stopped. The oven fits six pizzas at a time, so it makes around 165 whole pies a day.

Solid · Restaurant · Manhattan

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The set meal at Kisa buys one main, rice, soup and a metal tray of banchan: soy-marinated shrimp, a rolled omelet, mung bean jelly, crispy jeon.

Solid · Flatiron

booking essential

Bryan Kim rated Eleven Madison Park 6.2 in February 2026 and headlined the review "Meat can't save Eleven Madison Park". It still holds three MICHELIN stars in the 2026 guide.

Solid · Manhattan

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Richard Ho red-cooks his beef noodle broth with rock sugar, soy and fermented broad-bean paste. The stock underneath is neck bones and beef feet.

Solid · Restaurant · Flatiron

booking essential

Simon Kim, who Koreanized the steakhouse at Cote down the street, entered New York's Korean fried chicken argument with a room built around one $52 bucket.

Solid · Greenwich Village

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The Black Label burger is dry-aged prime beef on a Balthazar bakery brioche bun, built by the chefs who now run Le Veau d'Or, in a MacDougal Street room Keith McNally took over in 2009.

Solid · Manhattan

booking essential

Riad Nasr and Lee Hanson rewrite every section of this menu day to day, wines by the glass included, so the escargots you came for might arrive over creamy scrambled eggs or not at all.

Solid · Upper West Side

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Order the smoked sturgeon. " The title came off a customer: James J. Frawley, a Tammany Hall man in the thirties, called the shop The Sturgeon King.

Solid · Manhattan

booking essential

Vikas Khanna stuffs a kulcha with five cheeses at Bungalow, Amul among them, which is the cheese a South Asian diner grew up on.

Solid · Italian-French · NoMad · $$$

booking essential

The crab mille-feuille at Café Carmellini is a tower of thin wafers and sweet crabmeat in a golden Meyer lemon sauce, and Bryan Kim, who liked very little else on the menu, still calls it a fun party trick.

Solid · Manhattan

booking essential

Ed Szymanski atomizes malt vinegar over his fried hake. " The batter is lacy and flaked with salt. Thick fries and tartar sauce come with it.

Solid · Chelsea

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Alex Raij and Eder Montero cook Basque food on 9th Avenue, and a waiter told The Infatuation the suckling pig special has been on "for like 15 years".

Solid · Nolita

booking essential

An open grill anchors the main dining room in Nolita, and Matthew Schneier's pick off the menu is the morels, honeycombed and stuffed with green garlic over locally milled grits.

Solid · Manhattan

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Mắm funks up a plain square of fried tofu with violet-brown mắm tôm, the shrimp paste the room is named for, and Sonal Shah calls it the best bite in the place.

Solid · East Village

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Atef Boulaabi has sold spices out of 104 Avenue B since 1996. The shop makes fifty of its own vinegars behind the counter.

Solid · NoMad

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Nubeluz is Jose Andres's bar on the 50th floor of the Ritz-Carlton in NoMad. Its windows give 270 degrees of the southern tip of Manhattan. The name joins nube and luz, cloud and light.

Solid · Manhattan

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The Atomix team runs this Koreatown room, and the inspector's dish is a mala pork belly he calls puzzling to look at and undeniably delicious.

Solid · Manhattan

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Employees Only opened on Hudson Street in 2004, put up by five people who already worked the trade.

Solid · Manhattan

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Harrison Ginsberg runs Overstory, a bar on the 64th floor of 70 Pine Street. The salt in its Terroir Old Fashioned comes out of Coney Island water.

Solid · Manhattan

booking essential

Marcus Samuelsson runs Scandinavian seafood through Ethiopian seasoning here, and the dish to order is the Addis York: doro wot rolled inside injera, served with a fried drumstick.

Solid · Carnegie Hill

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Kitchen Arts & Letters has sold food books on Lexington Avenue since 1983, and it will tell you what is wrong with one.

Solid · Union Square

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Around 140 stands go up on East 17th Street on Monday, Wednesday, Friday and Saturday, and the chefs shopping them are on first-name terms with whoever is restocking the Thai basil.

Solid · East Village

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CheLi cooks the Jiangnan region around Shanghai, sweet and soy-heavy and seafood-first, and it holds a Bib Gourmand from the MICHELIN Guide.

Solid · Manhattan

booking essential

Enrique Olvera opened Cosme on East 21st Street in 2014, and the corn husk meringue still closes the meal. The MICHELIN inspector's instruction is that there must be one.

Solid · Cantonese · Chinatown · $

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Cantonese roast meats on the corner of Bayard and Bowery since 1981, cash only, no reservations, and the ginger-scallion sauce that French chefs have been quietly copying.

Solid · Manhattan

booking essential

Le Coucou serves a quenelle de brochet under lobster américaine, pike mousse so light that Christina Izzo could only compare it to the foam poured over it.

Solid · Manhattan

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Jonathan Waxman cooked at Chez Panisse under Alice Waters in the 1970s. He has been putting that hand on Italian food in the West Village since 2004.

Solid · Manhattan

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Tony Yoshida opened this bar in 1993 and put a Tokyo cocktail room inside an East Village izakaya. Sasha Petraske drank there and ever after cited it as an influence on Milk & Honey.

Solid · Manhattan

booking essential

Shmoné puts a counter in front of a tight kitchen on West 8th Street. The menu moves with the market: spring vegetables one night, a haul off the local boats a few days later.

Solid · Restaurant · Manhattan

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Salvatore Riggio opened this counter in 1964, and from then until 1988 it sold plain cheese slices and nothing else.

Solid · Manhattan

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The Russ family have sold bagels and lox on the Lower East Side since 1914. Four generations later, this is the door with chairs in it.

Solid · East Village

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Dominique Roy went back four times in about a month, and the dish he sends you for is the dry pot cabbage, cooked in the spicy oil that flavors it.

Solid · Manhattan

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David Chang opened this room in 2004 and it was his first restaurant. New York's ramen has grown a long way past it since.

Solid · East Village

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Bar Kabawa laminates its fried patties in a swirl and fills them with pepperpot duck and foie, or short rib with conch and bone marrow, and Sonal Shah ate all eight before she ranked them.

Solid · Manhattan

The Dead Rabbit won World's Best Bar at the 2015 Spirited Awards, the drinks trade's own prizes out of New Orleans. Sean Muldoon and Jack McGarry opened it on Water Street in 2013.

Solid · Manhattan

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Danny Bowien is cooking kung pao pastrami again in Manhattan, cured beef in red chile oil under a heap of roasted peanuts, at 45 Mott Street.

Solid · Manhattan

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The pommes darphin is a lacy potato cake under Maine uni, $45. Jeremiah Stone and Fabian von Hauske opened here in 2015.

Solid · Manhattan

book aheadthe room’s own account

Volodymyr and Olha Darmochwal reached Little Ukraine as refugees in the late 1940s and opened Veselka on Second Avenue in 1954, first as a newsstand.

Solid · Manhattan

booking essential

They hand you a sheet of the day's fish when you sit down. Most of the names on it are ones you will not know.

Solid · Greenwich Village

booking essential

Mario Carbone's baked clams come three ways, and his own version carries a dollop of sweet uni on every shell.

Solid · Manhattan

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The battered fish taco is $4.95. Katherine Lewin rated this counter 8.5 for The Infatuation. It sits inside Chelsea Market and has its own door on 15th Street.

Solid · Manhattan

booking essential

Every short rib here is butchered by the Haeundae Cut, "a special technique that was invented by Bobby's grandfather to tenderize even the toughest of meats."

Solid · Restaurant · Manhattan

booking essential

The menu runs on Rigor Hill Farm in Columbia County, and the restaurant, the farm and Rigor Hill Market next door work as one operation.

Solid · Manhattan

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Ivan Orkin makes the noodles here in the kitchen, from rye and whole-wheat flour. Pete Wells gave the room two stars in the New York Times in August 2014, and the noodles were his reason.

Solid · Restaurant · Manhattan · $$$

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Potato salad under a glitter of trout roe, piquillo peppers packed with cold crab, and an anchovy-draped burger, on a standing ledge off Broome Street.

Solid · Restaurant · Manhattan · $$$

booking essential

Douglas Kim's jogae muchim is clams and red snapper, and The Infatuation rates that plate above the hand-made noodles the room is named for.

Solid · Flatiron

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Shinji's is the cocktail lounge in front of Noda, on West 20th Street. The eight-seat sushi counter behind it holds one MICHELIN star.

Solid · Restaurant · Manhattan · $

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Scarr Pimentel has sold slices on the Chinatown line since 2016, and the Orchard Street move finally gave the room a back you can sit in with a whole pie.

Solid · West Village

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Riad Nasr and Lee Hanson put a restaurant in the back of A24's Cherry Lane Theatre. The card runs from frog legs kiev to fettuccine alfredo.

Solid · Manhattan

booking essential

Daisuke Nakazawa seats ten at a counter on Commerce Street, and the omakase runs $190 for twenty courses.

Solid · Manhattan

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Olivier Pillard helped Frank DeCarlo pour this concrete floor, and he stayed in the kitchen when DeCarlo sold up.

Solid · Restaurant · Hell's Kitchen

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Order the tofu pudding in the stone wok.

Solid · Restaurant · Manhattan · $

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Joe Pozzuoli opened this in 1975 and still runs it at 75. Four dollars, a paper plate, and a tip that never droops.

Solid · Manhattan

booking essential

Brian Kim runs a multicourse prix fixe at Oiji Mi. He opened Oiji in the East Village in 2015 and built this Flatiron room as the larger version of it. The kitchen serves dinner only.

Solid · Manhattan

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Gopchang Story cooks beef intestine at the table and daechang gui, the large one, is the cut to order. It crisps outside and stays light in the middle.

Solid · Restaurant · Manhattan

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Wylie Dufresne ran wd~50, which is closed, and he now runs a pizza counter on Park Avenue South where one of the pies is an everything bagel. Bryan Kim scored it 7.8 for The Infatuation.

Solid · Manhattan

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George Motz says he has eaten 20,000 burgers, and most days he stands behind his own counter on MacDougal Street flipping them.

Solid · Little Italy

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The mozzarella at Di Palo's is made that day and never goes near a fridge, which is Ruth Reichl's whole case for the shop: "mozzarella should never be put in the refrigerator. It changes."

Solid · Manhattan

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Alinea's Grant Achatz introduced Judy and Larry Prince, who founded this shop, to a sous vide manufacturer called PolyScience in 2005.

Solid · Manhattan

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Mary Redding closed Mary's Fish Camp at 64 Charles Street in April 2024, after more than twenty years. She has brought it back at 626 Hudson Street.

Solid · Manhattan

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Three cask lines run beside 28 rotating draughts on Bleecker Street, and hand-pulled beer is scarce enough in Manhattan to be the reason to come. The bar pours late, seven nights a week.

Solid · Greenwich Village

booking essential

Dan Barber's Greenwich Village room holds one MICHELIN star and a Green Star in the 2025 guide. There is one menu and it changes with the season.

Solid · Manhattan

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Mark Isreal started Doughnut Plant in a Lower East Side basement in 1994, on his grandfather's recipe, and delivered by bicycle to the neighborhood coffee shops.

Solid · Upper West Side

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The bagels here are small, dense, craggy and a little sweet. That puts this counter on the old-guard side of the argument the city has been having about bagels.

Solid · Restaurant · Manhattan

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The vodka slice here is the one Willa Moore calls the blueprint, and she scores this Canal Street counter 8.6.

Solid · Greenwich Village

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The Scallion Basil Blossom pulls apart like monkey bread under a light laminated shell, and inside it is a denser brioche stuffed with herbs.

Solid · Manhattan

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The steak trompo at Santo Taco is ribeye and strip layered onto the spit, salted and nothing else, then cooked until it is slick with fat.

Solid · West Village

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This is the 11th Street address The Spotted Pig left in January 2020. Amber Sutherland-Namako gave what replaced it four stars out of five for Time Out New York.

Solid · Manhattan

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Simon Kim opened Undercote in 2018 under COTE, his Korean steakhouse, which holds one MICHELIN star. You reach the bar past a lit dry-aging locker full of beef. Sondre Kasin runs the drinks.

Solid · Manhattan

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Pasquale 'Patsy' opened this room at 2287 First Avenue in 1933 and it has not moved. The oven burns coal. Hannah Albertine rated it 8.0 for The Infatuation.

Solid · Manhattan

booking essential

The house old-fashioned is bourbon fat-washed with bacon, then maple syrup and Angostura. You reach it through a phone booth inside a hot dog shop.

Solid · Manhattan

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Every croissant at Supermoon takes three days to make, and some take four. The bakery says its butter comes from a Normandy farm it went to see, Isigny Ste Mere.

Solid · Chelsea

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The backbar came out of the Orchid Bar at Tokyo's Hotel Okura, salvaged before the renovations and shipped to a basement under the Hotel Chelsea.

Listed · Vegetarian · Flatiron · $$$

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Neal Harden shops the market in the morning and cooks it that afternoon, which is why a chef de cuisine from Eleven Madison Park keeps going back to a vegetarian room inside a furniture store.

Solid · Manhattan

booking essential

Mary Attea rewrites this menu often enough that the MICHELIN Guide lists its favorites as past highlights: razor clam chowder with leeks, mackerel with tomato water, pork jowl with red eye gravy.

Solid · Murray Hill

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This kitchen keeps kosher, so nothing in the building has dairy in it. No cheese on the pastrami. No cream in the soup. What is left has to carry itself.

Solid · Manhattan

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" Her husband Jamie McCormick roasts the coffee himself, leaning on Brazil and Central America, and it runs through a La Marzocco GB5.

Solid · Union Square

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The maple cruller costs $4.95 and Katherine Lewin rates it the best donut in the city. The Lumberjack builds a bacon, egg and cheese inside one for $12.50.

Solid · East Village

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The brown, bitter and stirred style most New York bars still pour was born in this room, on PUNCH's account. It opened on New Year's Eve 2006.

Solid · Lower East Side

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Dhamaka cooks regional Indian food here from the chefs behind Semma and Adda, and it sends out subzi pulao in the pressure cooker.

Solid · Manhattan

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Her Name is Han hands you a 28-page menu of photographs. Kihyun Lee, who owns the room, studied at the Fashion Institute of Technology. The bibimbap is built on farro.

Solid · Manhattan

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Ippudo's founder burned miso for a broth in 2003 and invented a bowl that other New York shops now sell. This room opened in 2008 as the group's first door in America.

Solid · Manhattan

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Lior Lev Sercarz mixes and packs every blend in house at 724 Eleventh Avenue, for MICHELIN-starred kitchens and for whoever walks in. The jars are numbered and start at $16.

Solid · Manhattan

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Nico de Soto opened this bar with Greg Boehm in 2015. Twelve cocktails sit in a hardcover bound with brass brads, each under a line drawing of its spice.

Solid · Upper West Side

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The squares come off a gas oven. Bryan Kim rates the shop 8.8 and cannot settle which slice is the best one.

Solid · Manhattan

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Murray Greenberg spent the Spanish Civil War selling pickles and herring. The counter was his family's appetizing store on the Lower East Side.

Solid · Manhattan

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Bon Yagi ran a karaoke basement on East 9th Street, refitted it as Decibel in 1993 and poured whisky and beer.

Solid · West Village

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Two omakase options at the counter, $70 for ten pieces and $100 for fifteen in February 2023. Bryan Kim, in The Infatuation, says the cheaper of the two is still a luxurious meal.

Solid · Chinatown

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Wo Hop opened in 1938 and only one restaurant in Chinatown is older. It is also one of the last places in the neighborhood still serving chop suey.

Solid · Manhattan

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Louis and Lillian Zabar opened a 22-foot shop on Broadway at 80th Street in 1934. Louis roasted his own coffee. He went to the smokehouses himself.

Listed · Midtown East

booking essential

The foie gras terrine is a brick of it worked with leek ash beside fluffy spiced madeleines, and Bryan Kim calls it one of the best terrines in town.

Listed · SoHo

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Ruth Rogers puts this on the list she gives visiting chefs, because she wants them to see a brasserie feed this many people and still cook.

Listed · Tribeca

walk-inthe room’s own account

Saori Kawano's showroom on Warren Street sells Japanese knives and sharpens them, and the sharpening currently runs six to seven days.

Listed · Hudson Square

booking essential

The menu here is rewritten every day off what came in from the greenmarket, and Ruth Rogers' line for what that costs you is that there are no raspberries in January.

Listed · SoHo

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" She keeps Russ & Daughters for the mornings she wants the breakfast she says you can only have in New York.

Listed · Manhattan

booking essential

Order the cheeseburger a l'Americaine, two slender patties under special sauce. Bryan Kim rated the room 7.7 in June 2025.

Listed · Restaurant · Manhattan · $$

book aheadthe room’s own account

Isan cooking over charcoal on West 14th Street, ping-yang skewers first, and a kitchen that says outright it is not making your pad thai.

Listed · Manhattan

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Wolfgang Zwiener ran Peter Luger's floor before he opened his own room. The beef is USDA Prime Black Angus. It dry-ages in the building and the house butcher cuts it to order.

Listed · Manhattan

booking essential

Ellia Park and the chef Junghyun "JP" Park opened Atoboy on East 28th Street in 2016. Red shrimp comes in a kimchi beurre blanc finished with spring peas.

Listed · Manhattan

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Tonchin came out of Tokyo and calls 13 West 36th Street its American flagship. The house bowl is a refined tonkotsu. It carries a Bib Gourmand in the 2025 MICHELIN guide.

Listed · Manhattan

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Rick Schmidt of Kreuz Market in Lockhart christened this pit with a log of post oak in 2007. Meat still comes over a counter by the pound, the link or the bone.

Listed · Manhattan

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Izakaya MEW is a basement izakaya under West 35th Street. Time Out's warning is that you have to spot the hidden entrance first.

Listed · Manhattan

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By day this cellar is Patent Coffee, selling nitro cold brew and two cookies Bon Appétit's senior food editor Claire Saffitz wrote for it.

Listed · Manhattan

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Ben Bass opened the Strand in 1927 with $300 of his own money and $300 borrowed from a friend. His own book collection was the stock. A cigar box was the till.

Listed · Restaurant · Manhattan · $$$

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Free pull-apart potato rolls with anchovy and bouillabaisse butters are the best thing Alex Stupak is serving in this SoHo hotel dining room.

Listed · Manhattan

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Robert Sietsema ate about thirty dishes here across three visits for The Village Voice. He put a bubbling stone pot of kimchee, pork and fresh tofu first.

Listed · Restaurant · Manhattan

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The Tostada Ensenada comes piled with crab salad, shrimp and octopus under a spicy salsa macha, and the MICHELIN inspector's instruction is to eat it with your hands.

Listed · Manhattan

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Jongro BBQ butchers its own primal cuts and marinates them to order. The beef platter is what that buys: brisket, skirt, ribeye, marinated chuck and kalbi.

Listed · West Village

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A Chicago brewery opened a sushi room in the West Village and brews sixteen beers to pour against the fish. The MICHELIN inspector rates the pairings.

Listed · SoHo

booking essential

Or'esh cooks Levantine food over a live-fire grill in SoHo, and the short rib that comes off it is soft enough to eat with a spoon at $87.

Listed · West Village

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Bryan Kim's advice at Tacos 1986 is to skip the tacos. Order the perron: a translucent flour tortilla under melted cheese, with a scoop of beans.

Listed · Manhattan

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Bruce and Eric Bromberg built this cedar-clad room with the sushi master Toshi Ueki. The fish is flown in daily from the Sea of Japan and from both oceans.

Listed · West Village

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Ryan Bartlow opened Bartolo on West Fourth Street in July 2025. " The bread comes from Spain.

Listed · Manhattan

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Black Iron Burger grills certified Black Angus, raised without antibiotics or hormones. It offers them in smaller portions too. The brand started on East Fifth Street in 2008.

Listed · Manhattan

Chocolate-filled pipes run around the ceiling at 841 Broadway. The chocolate turns up on the savory side too, on waffle fries dusted with chili and cocoa.

Listed · Greenwich Village

booking essential

People's runs three rooms in the garden level of the townhouse where Edith Halpert ran the Downtown Gallery from 1926. You get a table by referral.

Listed · Nolita

The Spicy Spring is a Sicilian square under Fra Diavolo sauce, spicy sopressata and fresh mozzarella. Frank Morano owns the trademark on its name.

Listed · Manhattan

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Salt & Straw opened its first New York shop on Amsterdam Avenue on 20 September 2024, its forty-second store anywhere. One of the five flavors it opened with was Pastrami on Rye.

Listed · Manhattan

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Danny Meyer took the old Jacques-Imo's room at 366 Columbus Avenue for the second Shake Shack he ever opened. He built this one entirely indoors, so the queue would not stand in the weather.

Listed · Restaurant · Manhattan · $

walk-in

The chef came off the L'Industrie pass in Williamsburg, and the slice shows it: around $4, light in the hand, charred underneath.

Listed · Restaurant · East Village

walk-in

I saved this Third Avenue restaurant as Sichuan, and its own site names no dish, no cook and no region.

Listed · Hudson Square

book ahead

The Dungeness crab arrives as a shell packed with warm sushi rice, crab meat, crab fat and a fermented fresno mayo, with nori alongside so you roll the handrolls yourself.

Listed · Restaurant · NoMad

book ahead

Segeun Song cooks Korean-Chinese in NoMad, which runs from beef tangsuyuk to cumin pork back ribs and a whole section of dumplings. Reserve the Peking black duck when you book.

Listed · Restaurant · Chinatown

walk-in

The chili chicken sando is a fried thigh drenched in warm duck fat chili oil under a lemony mayo, held together by sweet milk bread, and Will Hartman calls it the best version of fried chicken to eat here.

Listed · Restaurant · Manhattan

walk-in

Alex Stupak's taqueria on the corner of West 4th and 10th burns through mounds of lamb barbacoa a day, served with salsa borracha.

Listed · Restaurant · Manhattan · $$$

book ahead

There is no martini on the menu and almost everyone is drinking one. Order it with the onion rings and the steak frites.

Listed · Manhattan

book ahead

Molly Fitzpatrick scored abc kitchen 7.3 in April 2025, under a headline calling the food beautiful and occasionally delicious.

Listed · Manhattan

walk-in

La Favolosa is salame toscana under pecorino cream, artichoke cream and spicy eggplant. It costs $21 on schiacciata at the East 60th Street shop.

Listed · Greenwich Village

booking essential

Mark Ladner is the executive chef in the Waverly Place carriage house now, and his Del Posto years show on the card. The question is whether the room is his yet.

Listed · Manhattan

book ahead

You get in through Stone Street Coffee on Ninth Avenue. A copper tub sits in the middle of the room. Dave Oz opened it in 2011.

Listed · Manhattan

walk-in

The ivy-covered kiosk in the southwest corner of Madison Square Park is the first Shake Shack there ever was. Danny Meyer's Union Square Hospitality Group put a hot dog cart there in 2001.

Listed · Manhattan

walk-in

Armando Litiatco proofs his dough three times, about six hours to a batch, and cuts the sugar under it. Ten cinnamon rolls come out of it a day and nothing else does.

Listed · Manhattan

book ahead

Natalie Johnson's great-grandfather Leon Hakim left Alexandria for Naples and then for America. The menu here is what she and Nick Anderer found where Egypt and southern Italy overlap.

Listed · Manhattan

walk-in

Three friends, two from California and one from Mexico, opened this Tijuana-style taco stand inside Chelsea Market in 2013, and there is still nowhere to sit.

Listed · Manhattan

walk-in

Shigefumi Kabashima built NR on East 75th Street around one fact. Ramen reached Japan from China. Cocktails reached it from the West. The Meiji-era port towns took delivery of both.

Listed · Manhattan

walk-in

A palm-sized sign on Sixth Avenue is the whole shopfront. The sushi counter is up the stairs behind it: twelve seats at black marble. Neha Talreja rated it 7.8 for The Infatuation.

Listed · Manhattan

booking essential

Nine seats, one Edomae omakase, $250 a head, and the card is rebuilt every day from whatever the market gave up.

Listed · Manhattan

walk-in

The Infatuation reckons this roof has one of the best views of the Empire State Building in the city.

Listed · Manhattan

walk-in

" The cheeseburger cost $6.50 when he reviewed it in April 2022, and there is nowhere inside to sit.

Listed · Alphabet City

walk-in

Bryan Kim's line for The Infatuation is that "mostly you come here to drink lesser-known beers on draft", and on the way out you can raid the fridges by the door for beer, meat and cheese.

Listed · Manhattan

walk-in

Frédéric Vaucamps reworked the merveilleux until it was very light. The shop says he named his Lille store after the cake in 1997. This is the Eighth Avenue shop in the West Village.

Listed · Manhattan

Barn Joo 35 sends bulgogi out in a stone bowl still sizzling. The rest of the card comes tapas-style.

Listed · NoMad

book ahead

Jose Andres turned his own Spanish-Japanese room in the NoMad Ritz-Carlton into a steakhouse in October 2025. The Japanese wagyu cooks on a hot ishiyaki stone at your table.

Listed · Manhattan

walk-in

John Hyun and Larry Good run Beer Run on West 19th Street. It is a bottle shop you can drink in. Hannah Albertine put it on The Infatuation's thirty-eight best beer bars in the city.

Listed · Manhattan

walk-in

The bartenders here shush you. That is the house rule, it is enforced on the sidewalk as well as inside, and there is a note about it on the beer taps.

Listed · Manhattan

book ahead

Yiming Wang and Xian Zhang moved Café China one avenue west in 2021. It reopened at 59 West 37th Street.

Listed · Manhattan

walk-in

Jen Carlson picked the chocolate-almond croissant at this Delancey Street counter for Gothamist. She says the hybrid looks like a flattened danish.

Listed · Manhattan

walk-in

Jake Dickson butchers whole animals inside this food hall, and the market's own billing calls him a pioneer of the practice in New York.

Listed · Manhattan

walk-in

The pancakes are why people stand outside 4 Clinton Street, and Andrew Steinthal wrote in The Infatuation that a weekend brunch wait can run two hours. Come on a weekday morning.

Listed · Manhattan

walk-in

Sixteen taps pour at 116 Saint Marks Place, two of them nitro, with three hundred more beers in cans and bottles behind them.

Listed · Manhattan

walk-inthe room’s own account

Crif Dogs has been wrapping its franks in bacon on St Marks Place since 2001, and the one to order is the Spicy Redneck: chili, coleslaw and pickled jalapenos piled over the top, $8.95.

Listed · Manhattan

walk-in

The pernil here takes over the plate under a shard of crackling skin, with rice and kidney beans beside it.

Listed · Manhattan

walk-in

Vamshi Adi cooks Parsi lamb salli boti and charcoal chicken tikka on Essex Street. Most entrees ran under $25 when The Infatuation last priced them.

Listed · Flatiron

book ahead

Grandma's Home has cooked Hangzhou food in China since 1998. It runs more than two hundred restaurants there. 56 West 22nd Street is its first American restaurant.

Listed · Chelsea

book ahead

The shared plates at this Chelsea beer bar run to Filipino adobo pork ribs and Indonesian chicken satay.

Listed · Manhattan

walk-in

Bryan Kim's review opens by telling you that the people who call this the best pizza in New York are wrong, and then it sends you anyway.

Listed · Manhattan

book ahead

Konban came to New York from Seoul as a pop-up inside Domodomo, and this Chelsea basement is its first room of its own.

Listed · Manhattan

walk-in

La Maison du Chocolat's chocolatiers cut their slabs of ganache and praline into bonbons with actual guitar strings. The house nicknames that team its "chocolate musicians".

Listed · Upper West Side

walk-in

Pam Weekes and Connie McDonald opened this as a bread shop in 1995. The cookie was a side project.

Listed · Manhattan

walk-in

A bouncer works the door on a weekday morning, keeping the bagel line moving. The bagels come out big and glossy. Eight Liberty counters trade in the city and this is the Midtown one.

Listed · NoMad

book ahead

Little Ned has its own entrance on 28th Street. When it opened in 2022 that door was for Ned members and hotel guests. The mezzanine above it was for members alone.

Listed · Tribeca

book ahead

Look for the red lantern on Church Street. Behind it a room turns its ceiling fans slowly. A caged catwalk balcony above them is stacked with antique roulette wheels and trunks.

Listed · West Village

walk-in

Carina Finn says the classic vanilla cupcake here tastes like dipping a stick of butter in a bowl of sugar, and she means it as praise.

Listed · Manhattan

walk-in

Hugh Mangum calls his sauce Texalina, a Carolina vinegar and mustard line crossed onto a Texas dry rub. A carver slices the meat to order at the counter.

Listed · Manhattan

book ahead

Mikado started as a small takeout counter in 2010. It now trades at nine New York addresses. The Financial District door stands at 164 Pearl Street.

Listed · Restaurant · Manhattan

walk-in

Motorino has been turning out Neapolitan pies on East 12th Street since 2009.

Listed · Manhattan

book ahead

NARO cooks Korean food on the rink level under Rockefeller Center. Dinner is five courses the chef picks, at $110. Junghyun "JP" Park is that chef and his wife Ellia Park runs the company.

Listed · Upper East Side

walk-in

Kosher, open since 1956, in the East 70s, and the sandwich does not vary: pastrami on rye cut half an inch thick, brown mustard, pickles on the side.

Listed · Manhattan

book ahead

Yohei Ishida cooked at Ippudo before he opened his own shop in 2017, built on a clear chicken broth. This is his second room, thirty-five seats bigger than the Ludlow Street original.

Listed · Manhattan

booking essential

Major Food Group opened this SoHo room in 2015 and named it after co-founder Jeff Zalaznick's great-grandmother. Hot bagels arrive on the floor stacked down a wooden baton.

Listed · Manhattan

walk-in

The sake comes by the carafe here at about $33 in October 2024, poured into glassware the owner's grandmother owned.

Listed · Restaurant · Manhattan

book ahead

Luis Bollo opened Salinas on Ninth Avenue in 2011. His Tribeca restaurant Meigas had left the city for Norwalk, Connecticut, a decade earlier. Order the rosejat rapida.

Listed · East Village

book ahead

The omakase ran $69 in November 2023 for twelve pieces of nigiri and a hand roll. Will Hartman timed the whole set at about forty minutes.

Listed · Manhattan

walk-in

The Pink Tango takes seven days to build. The whole pineapple in it ferments with koji first, skin and leaves included.

Listed · Manhattan

walk-in

Suited pours by-the-cup drip off a Decent machine at 45 John Street, from a shelf that changes.

Listed · Restaurant · Manhattan

walk-in

Robert Sietsema and Nadia Chaudhury pick five Mott Street doors in Eater's Chinatown guide, and number 100 is not one of them.

Listed · Manhattan

book ahead

Szechuan Gourmet burned in 2018 and rebuilt on the same block off Bryant Park. The MICHELIN inspectors say the kitchen came back without missing a beat.

Listed · Midtown South

walk-in

TALEA brews every one of its beers in Williamsburg. This Midtown taproom near Madison Square Garden is the one the brewery calls "our version of a sports bar".

Listed · Flatiron

book ahead

Two bars in the Met Life Tower answer to the EDITION, and this is the quieter one: a seasonal cocktail list, no standing drink, and Bryan Kim's instruction to linger with it.

Listed · Lower East Side

walk-inthe room’s own account

The pickles here sit in a natural salt brine with garlic and spices, no preservatives, for up to three months in the barrel.

Listed · East Village

Tipsy Shanghai took the old Monsieur Vo room on the northeast corner of Second Avenue and Sixth Street in December 2024.

Listed · Lower East Side

book ahead

A yakitori counter on Stanton Street sends out fried squid legs, onigiri and skewers, in a room big enough to lose a group in.

Listed · Chinatown

walk-in

A rice roll counter on Hester Street, and I have not found anybody who has written about it.

Listed · Manhattan

walk-in

The grilled cheese is $13, on Pullman loaf, cheddar or gruyere. A dollar buys caramelized onions in it. The bar has traded on West 4th Street since 2008.

Listed · Manhattan

book ahead

The guacamole at Empellón arrives with seven house salsas, and Bryan Kim's advice is to put them on everything else you order.

Listed · Manhattan

book ahead

Han Dynasty prints a spice level out of ten against most of what it cooks. The garlic sauce style is a three. The dry pot style is a ten.

Listed · Restaurant · Manhattan · $$

book ahead

A big fried chicken sandwich and braised pork over seasoned rice, in a neon room on St. Marks that puts tables in the street when the traffic stops.

Listed · Restaurant · Manhattan

book aheadthe room’s own account

Greg Baxtrom, the chef behind Olmsted, cooks on the concourse level behind the Rockefeller Center rink.

Listed · Manhattan

walk-in

Sixteen draft lines rotate here and there is a whiskey shelf behind them, and the backyard is where you take either one.

Listed · Gramercy

book ahead

The Raines Law Room team runs this cocktail room on Irving Place. It takes bookings and walk-ins both, and there are small plates alongside the drinks.

Listed · Flatiron

book ahead

Nico de Soto writes the list in this red-lacquered basement under a Flatiron wine bar, and the novelties on it run on clarification, carbonation and lacto-fermentation.

Listed · Manhattan

walk-in

Gray's Papaya has sold Sabrett franks at 72nd and Broadway since 1973. The man who opened it came out of Papaya King. Service is fast.

Listed · Manhattan

walk-in

Eataly's pastai knead, roll, cut and form every shape by hand, fresh each day.

Listed · Manhattan

book ahead

Tequila, watermelon, fermented habanero and garlic go into one glass here, and that drink is the reason to walk over.

Listed · Manhattan

walk-inthe room’s own account

Three downtown doors trade under this name, and the Bleecker Street one still prints its phone number as 212-GR7-5421.

Listed · Manhattan

book aheadthe room’s own account

RedFarm folds every wrapper and every filling in house, one pleat at a time, inside a landmark 1828 brownstone at 529 Hudson Street. The dumpling that made its name is the Pac-Man shrimp.

Temp closed · NoMad

Koloman closed at the Ace Hotel in September 2025, and The Infatuation's note says a new location was planned for spring 2026.

Listed · Thai · Manhattan

186 Mott Street. Details to come.

Listed · Restaurant · Manhattan

99 3rd Avenue. Details to come.

Listed · Korean · Manhattan

6 Harrison Street. Details to come.

Listed · Japanese · Manhattan

3 East 41st Street. Details to come.

Listed · American · Manhattan

70 Pine Street. Details to come.

Listed · Indian · Manhattan

1136 1st Avenue. Details to come.

Listed · Seafood · Manhattan

43 Canal Street. Details to come.

Listed · Indian · Manhattan

88 Essex Street. Details to come.

Listed · Japanese · Manhattan

16 Elizabeth St. Details to come.

Listed · French · Manhattan

60 East 65th Street. Details to come.

Listed · Scandinavian · Manhattan

65 East 55th Street. Details to come.

Listed · New French · Manhattan

1 Central Park West. Details to come.

Listed · French · Manhattan

11 West 53rd Street. Details to come.

Listed · Thai · Manhattan

749 9th Avenue. Details to come.

Listed · Mexican · Manhattan

372 Lafayette Street. Details to come.

Announced, not open yet · Manhattan

Brasserie Boulud is due to open at 1900 Broadway on 17 September 2026, across from Lincoln Center. It is Daniel Boulud's first brasserie in New York.

Listed · French · Manhattan

37 West 42nd Street. Details to come.

Listed · Korean · Manhattan

84 Stanton Street. Details to come.

Listed · Korean · Manhattan

5 Bleecker Street. Details to come.

Listed · Korean · Manhattan

12 East 32nd Street. Details to come.

Listed · Southeast Asian · Manhattan

11 East 17th Street. Details to come.

Listed · Eastern European · Manhattan

80 Carmine Street. Details to come.

Listed · American · Manhattan

128 1st Avenue. Details to come.

Listed · Mexican · Manhattan

130 Hamilton Place. Details to come.

Listed · Restaurant · Manhattan

1245 Broadway. Details to come.

Listed · American · Manhattan

94 Chambers Street. Details to come.

Listed · Indian · Manhattan

202 Avenue A. Details to come.

Listed · Thai · Manhattan

88 University Place. Details to come.

Listed · Thai · Manhattan

1553 2nd Avenue. Details to come.

Listed · French · Manhattan

129 East 60th Street. Details to come.

Listed · Manhattan

walk-in

Burger joint has been hiding behind a red curtain in a Midtown hotel lobby since 2002. Kenny Yang rated it 5.9 for The Infatuation and wrote: "The burgers here used to be worth the wait.

Listed · American · Manhattan

99 East 52nd Street. Details to come.

Listed · Korean · Manhattan

36 East 22nd Street. Details to come.

Listed · Korean · Manhattan

652 10th Avenue. Details to come.

Listed · Korean · Manhattan

679 9th Avenue. Details to come.

Listed · Southeast Asian · Manhattan

408 East 64th Street. Details to come.

Listed · Czech · Manhattan

321 East 73rd Street. Details to come.

Listed · Chinese · Manhattan

5 East Broadway. Details to come.

Listed · Haute Cuisine · Manhattan

190A Duane Street. Details to come.

Listed · Chinese · Manhattan

550 3rd Avenue. Details to come.

Listed · Asian/Asian Fusion · Manhattan

150 East 2nd Street. Details to come.

Listed · Chinese · Manhattan

122 1st Avenue. Details to come.

Listed · Japanese · Manhattan

33 Carmine Street. Details to come.

Listed · Italian · Manhattan

438 3rd Avenue. Details to come.

Listed · Southeast Asian · Manhattan

199 Grand Street. Details to come.

Listed · Mexican · Manhattan

1616 Amsterdam Avenue. Details to come.

Listed · Chinese · Manhattan

66 West 39th Street. Details to come.

Listed · Chinese · Manhattan

177 Prince Street. Details to come.

Listed · Asian/Asian Fusion · Manhattan

133 Chrystie Street. Details to come.

Listed · Restaurant · Manhattan

125 East 7th Street. Details to come.

Listed · Mediterranean · Manhattan

190 Orchard Street. Details to come.

Listed · Japanese · Manhattan

229 East 9th Street. Details to come.

Listed · American · Manhattan

155 Avenue B. Details to come.

Listed · Chinese · Manhattan

28 Canal Street. Details to come.

Listed · Tex-Mex · Manhattan

102 3rd Avenue. Details to come.

Listed · New American · Manhattan

42 East 20th Street. Details to come.

Listed · Restaurant · Manhattan

69 Leonard Street. Details to come.

Listed · Japanese · Manhattan

342 Bowery. Details to come.

Listed · Italian · Manhattan

435 West 31st Street. Details to come.

Listed · Middle Eastern · Manhattan

230 9th Avenue. Details to come.

Listed · New American · Manhattan

77 Worth Street. Details to come.

Listed · Japanese · Manhattan

17 West 20th Street. Details to come.

Listed · Flatiron

book aheadthe room’s own account

Two of the six signature cocktails at Chica & The Don are clarified with milk. One is the gin and sake Chica, the other the mezcal and green chartreuse Ivory.

Listed · Restaurant · Manhattan

63 Clinton Street. Details to come.

Listed · Japanese · Manhattan

620 East 6th Street. Details to come.

Listed · French · Manhattan

100 East 63rd Street. Details to come.

Listed · American · Manhattan

70 Pine Street. Details to come.

Listed · French · Manhattan

103 West 77th Street. Details to come.

Listed · French · Manhattan

48 West 8th Street. Details to come.

Listed · Japanese · Manhattan

20 Warren Street. Details to come.

Listed · Japanese · Manhattan

1 Vanderbilt Avenue. Details to come.

Listed · Japanese · Manhattan

220 West 13th Street. Details to come.

Listed · French · Manhattan

1 Vanderbilt Avenue. Details to come.

Listed · New French · Manhattan

412 Greenwich Street. Details to come.

Listed · Japanese · Manhattan

37 West 20th Street. Details to come.

Listed · Japanese · Manhattan

458 West 17th Street. Details to come.

Listed · Japanese · Manhattan

222 East 39th Street. Details to come.

Listed · Japanese · Manhattan

292 Elizabeth Street. Details to come.

Listed · Japanese · Manhattan

228 East 10th Street. Details to come.

Listed · Asian/Asian Fusion · Manhattan

536 East 5th Street. Details to come.

Listed · Chinese · Manhattan

805 9th Avenue. Details to come.

Listed · Korean · Manhattan

139 Division Street. Details to come.

Listed · Restaurant · Manhattan

213 6th Avenue. Details to come.

Listed · Thai · Manhattan

55 Bond Street. Details to come.

Listed · French · Manhattan

218 West 23rd Street. Details to come.

Listed · Chinese · Manhattan

152 2nd Avenue. Details to come.

Listed · Indian · Manhattan

113 East 18th Street. Details to come.

Listed · Indian · Manhattan

20 East 17th Street. Details to come.

Listed · French · Manhattan

42 Grove Street. Details to come.

Listed · Chinese · Manhattan

265 Bowery. Details to come.

Listed · New American · Manhattan

34 Carmine Street. Details to come.

Listed · American · Manhattan

94 Prince Street. Details to come.

Listed · Caribbean · Manhattan

326 7th Avenue. Details to come.

Listed · Japanese · Manhattan

41 East 11th Street. Details to come.

Listed · Japanese · Manhattan

137 Avenue A. Details to come.

Listed · Chinese · Manhattan

165 East Broadway. Details to come.

Listed · Seafood · Manhattan

10 Downing Street. Details to come.

Listed · African · Manhattan

63 East 125th Street. Details to come.

Listed · American · Manhattan

123 Madison Street. Details to come.

Listed · Chinese · Manhattan

16 Mott Street. Details to come.

Listed · Restaurant · Manhattan

39 East 13th Street. Details to come.

Listed · American · Manhattan

2 West 28th Street. Details to come.

Listed · Creole · Manhattan

1 Wall Street Court. Details to come.

Listed · Japanese · Manhattan

117 Orchard Street. Details to come.

Listed · Mexican · Manhattan

234 East 116th Street. Details to come.

Listed · Latin American · Manhattan

154B E 112th St.. Details to come.

Listed · Filipino · Manhattan

790 9th Avenue. Details to come.

Listed · Indian · Manhattan

107 1st Avenue. Details to come.

Listed · Italian · Manhattan

190 East 2nd Street. Details to come.

Listed · Steakhouse · Manhattan

210 East 46th Street. Details to come.

Listed · Italian · Manhattan

200 West 44th Street. Details to come.

Listed · Italian · Manhattan

19 1st Avenue. Details to come.

Listed · Jewish/Kosher · Manhattan

127 Second Avenue. Details to come.

Listed · Latin American · Manhattan

207 West 14th Street. Details to come.

Listed · French · Manhattan

53 Howard Street. Details to come.

Listed · French · Manhattan

188 Orchard Street. Details to come.

Listed · Restaurant · Manhattan

149 West 4th Street. Details to come.

Listed · Italian · Manhattan

322 East 86th Street. Details to come.

Listed · Chinese · Manhattan

90 Clinton Street. Details to come.

Listed · Japanese · Manhattan

113 Thompson Street. Details to come.

Listed · Middle Eastern · Manhattan

119 Macdougal Street. Details to come.

Listed · American · Manhattan

4347 East 19th Street. Details to come.

Listed · Spanish · Manhattan

259 E Broadway. Details to come.

Listed · French · Manhattan

239 West Broadway. Details to come.

Listed · American · Manhattan

508 Greenwich Street. Details to come.

Listed · Eastern European · Manhattan

116 Avenue C. Details to come.

Listed · French · Manhattan

45 Rockefeller Plaza. Details to come.

Listed · Italian · Manhattan

41 Madison Avenue. Details to come.

Listed · Asian/Asian Fusion · Manhattan

342 East 6th Street. Details to come.

Listed · Sandwiches/Salads/Mixed Buffet · Manhattan

174 5th Avenue. Details to come.

Listed · American · Manhattan

88 Essex Street. Details to come.

Listed · Indian · Manhattan

366 West 52nd Street. Details to come.

Listed · Sandwiches · Manhattan

215 East 4th Street. Details to come.

Listed · Middle Eastern · Manhattan

147 West 14th Street. Details to come.

Listed · Restaurant · Manhattan

550 Madison Avenue. Details to come.

Listed · Restaurant · Manhattan

32 Jones Street. Details to come.

Listed · Restaurant · Manhattan

20 West 23rd Street. Details to come.

Listed · Restaurant · Manhattan

20 Cornelia Street. Details to come.

Listed · Creole/Cajun · Manhattan

275 Church Street. Details to come.

Listed · American · Manhattan

228 West 52nd Street. Details to come.

Listed · Latin American · Manhattan

2 Bank Street. Details to come.

Listed · Restaurant · Manhattan

28 7th Avenue South. Details to come.

Listed · Restaurant · Manhattan

114 8th Avenue. Details to come.

Listed · Italian · Manhattan

47 Bond Street. Details to come.

Listed · Asian/Asian Fusion · Manhattan

151 West 30th Street. Details to come.

Listed · Japanese · Manhattan

137 Sullivan Street. Details to come.

Listed · Japanese · Manhattan

1374 3rd Avenue. Details to come.

Listed · Italian · Manhattan

435 East 9th Street. Details to come.

Listed · Restaurant · Manhattan

79 Macdougal Street. Details to come.

Listed · Restaurant · Manhattan

210 West 70th Street. Details to come.

Destination · Cocktails · Lower East Side · $$$

book ahead

The Cold Pizza is tequila, cheese, burnt toast, tomato, basil, honey and egg white in a glass, and it is why the queue runs down Allen Street.

Destination · Bar · Manhattan · $$$

walk-in

A martini built on junmai daiginjo sake carrying hinoki, and a katsu sandwich made with a fried slab of mortadella, on Hudson Street.

Destination · Bar · Manhattan

book ahead

The best bar in North America in 2026 is two bars stacked on top of each other on Cornelia Street.

Solid · Cocktails · Gramercy · $$$$

book ahead

Martiny's makes a caprese cocktail out of whiskey, tomato water, grapefruit juice and milk that Neha Talreja says tastes exactly like the salad, and it comes with a warm oshibori before the first glass.

Destination · Bar · Manhattan · $$$

book ahead

Mezcal fat-washed with mole under an amari blend, and a salted plum and tamarind milk punch, at the corner of 1st and 1st. Twelfth bar in the world.

Solid · Bar · Manhattan

walk-in

The Spaghett here is a can of High Life with Aperol in it, $10. You take it out to a patio coated in graffiti.

Solid · Bar · Manhattan · $$$

book ahead

Dave Arnold runs the drinks in Contra's old room on Orchard Street, and the back bar is so tight he had to pick what survived: liquid nitrogen and carbonation.

Listed · Cocktails · Flatiron · $$$$

book ahead

Two rooms above the Eleven Madison Park dining room, built by Daniel Humm with the painter Francesco Clemente: a lounge that takes walk-ins, and a nine-seat counter where Eiji Ichimura is running omakase through the end of the year.

Listed · Bar · Manhattan · $$$

book ahead

Ryan Chetiyawardana's first permanent New York bar, in an old club space under the Hotel Park Ave, pouring the Beeswax Old Fashioned he first made years ago and a whisky sour built with miso and koji.

Listed · Bar · Manhattan · $$

walk-in

A bitters tasting room that builds every cocktail out of the shelf behind it. The 8 Amaro Sazerac is the order.

Listed · Bar · Manhattan

walk-inthe room’s own account

Every drink comes with a free hot dog at 627 9th Avenue, and Rudy's has poured since 1933 on one of New York's first liquor licenses after Prohibition.

Listed · Bar · East Village

walk-in

The burger comes with a thick slice of steamed white onion chopped into a peppery patty left pink inside, and Will Hartman says it is worth becoming a regular for.

Listed · Bar · Manhattan

176 Rivington Street. Details to come.

Listed · Mexican · Manhattan

27 Bedford Street. Details to come.

Listed · French · Manhattan

37 Canal St. Details to come.

Listed · American · Manhattan

35 East 76th Street. Details to come.

Listed · Bar · Manhattan

34 8th Avenue. Details to come.

Solid · Coffee · Manhattan

walk-in

The Military Latte is Japanese matcha, homemade vanilla syrup and espresso, and Hiroshi Sawada built it to come out looking like camouflage because he likes skateboards.

Listed · Coffee and bakery · East Village · $$

walk-in

A Danish coffee roaster that bakes its own pastry, at 152 Second Avenue, and Dominique Roy orders a cappuccino.

Listed · Coffee · Manhattan

walk-in

Johnny Norton runs the coffee side here. He cut the food down to the chocolate chip and the oatmeal cookies, and put everything else into the coffee bar.

Listed · Coffee · Manhattan

walk-in

Stumptown's espresso blend is called Hair Bender, after the Portland beauty parlor its first cafe took over. This counter has poured it in the Ace Hotel lobby on West 29th Street since 2009.

Listed · Coffee · Manhattan

walk-in

Blue Bottle brews its iced espresso Kyoto-style, cold water moving slowly through the grounds in place of pressure.

Listed · Coffee/Tea · Manhattan

128 Charles Street. Details to come.

Solid · Pastry · Flatiron · $$

walk-in

Eunji Lee airbrushes banana bread pudding inside white chocolate at Lysée until it looks exactly like a small banana, and the corn mousse cake beside it is built on real grilled corn, kernels visible in the mousse.

Solid · Bakery · Manhattan

walk-in

Johan Cottier's baguette is what makes the $16 jambon beurre at the Whitney counter work, and Michael Ruhlman says you can see how good it is from the color of the crust before you taste it.

Solid · Bakery · Manhattan · $

walk-in

Bánh bò nướng, the bright green pandan honeycomb cake, out of a Market Street counter that started as an Instagram pop-up in the pandemic.

Solid · Bakery · East Village

walk-in

" La Cabra roasts its own coffee at a Bushwick roastery and bakes at this Second Avenue door, so the cup and the pastry come out of the same house.

Solid · Bakery · Manhattan

walk-in

When The Infatuation ranked ten viral croissant hybrids in October 2024, Willa Moore put the Cronut third, and the one she ate was butter pecan and mascarpone.

Solid · Dessert · Manhattan

walk-in

New York chefs come here to have a flavor built for their own menus, and the list has grown to close to 300.

Solid · Bakery · Manhattan

walk-in

Florence and Gene Wilpon and her brother Aaron Wenzelberg, an Austrian baking family, started Ess-a-Bagel in 1976, and the bagels still come out quarter-plate size and faintly sweet.

Solid · Bakery · Lower East Side

walk-in

A bialy goes into a brick oven and never near the kettle, which is the whole difference between it and the bagels in the same case.

Listed · Middle Eastern bakery · East Village · $$

walk-in

A rose water and pistachio croissant at 35 Cooper Square, from the bakery a chef de cuisine names when he is asked where he buys croissants.

Listed · Bakery · Manhattan

walk-in

Bryan Kim rated this 7.8 in June 2026 and gave 35th Street to Liberty Bagels instead, the shop near Penn Station that puts a bouncer on the door to manage its queue.

Listed · Bakery · Manhattan

walk-in

Murray's runs a deli counter behind the bagel case: salami, hot corned beef, chicken cutlets and fish salads, plus a club stuffed with an inch of chicken salad.

Listed · Bakery · Manhattan

walk-in

Ess-a-Bagel keeps a counter on West 32nd between Sixth and Seventh, three blocks from the two bagel shops on 35th.

Listed · Bakery · Manhattan

walk-in

H&H has made bagels in Manhattan since 1972 and bakes the big glossy style: a dark caramelized crust, sparsely seeded, with a hearty chew.

Listed · Bakery · Manhattan · $

walk-inthe room’s own account

The Chan family have baked the same char siu bao since 1968, and the counter is now at 41 Mott Street after more than fifty years on Bayard.

Listed · Frozen Desserts · Manhattan

229 Elizabeth Street. Details to come.