Restaurants in new york

Open for takeout, delivery, and indoor and outdoor dining. The venue is dedicated to brilliant and often blazingly spicy regional dishes not frequently seen on local South Asian menus. From this low-ceilinged, no reservation restaurant, chef and partner Aaron Crowder is slinging crispy shrimp heads and clams bathed in vinho verde. The menu changes on a daily basis; highlights might include roasted Caraflex cabbage with garlic sauce, heady crab txangurro, cod cheeks in salsa verde, and a splendidly eggy tortilla.

The Dungeness crabs are popular but orders of wonton noodle soup, congee, snow-pea leaves, and a selection of barbecue, from ribs to steamed chicken, are also popular. Egg sandwiches feature a crisp, golden hash brown patty resting on a sesame scallion milk bun; a serious tuna melt is constructed with a layer of crunchy salt and vinegar chips; and no order is complete without a hefty square of green tea coffee cake. Here in Bushwick, near the border of Ridgewood, chefs Chetkangwan Thipruetree and Sunisa Nitmai send out nightly feasts of kub klaem, breathtakingly delicious drinking snacks from across Thailand.

The Issan-born Nitmai, known for her work at Pata Cafe in Elmhurst, serves stunning wok fried noodles; consider the kee mao gai, a drunken rice noodle with garlic and basil. Really, choose just about anything from the long selection of small plates, though keep in mind that Tong claims to be the only New York spot for mum, a minerally Issan beef and beef liver sausage.

Anchoring the local dining scene is Falansai, a Vietnamese restaurant that changed its owner — but not its name — amid the pandemic. Drop by on Sundays for pork tacos. Started as a pop-up by owners Sam Saverance and Liyuw Ayalew in , Bunna Cafe has since become a brick-and-mortar staple in Bushwick. The restaurant is known for its warm, welcoming vibes as diners chat with abandon over shared plates of lentil and vegetable preparations served atop the thin injera, a savory sourdough pancake-like bread.

Bunna has also been serving these meals in pizza boxes to allow for sharing at home. With indoor dining now back, the restaurant has resumed service indoors and has temporarily suspended its outdoor seating. A post shared by Bunna Cafe bunnacafe. Bushwick pizzeria Ops is compact in both restaurant size and menu, but the sourdough crust — made with a custom blend with whole wheat flour from upstate New York — has made its Neapolitan-ish pies a favorite of pizza obsessives in the city.

Options include a basically perfect marinara or one with guanciale and onions, accompanied by a tight cocktail, wine, and beer list.

Specials, like a calzone, stand-out as well. John Frizell — has been well worth the wait. Grab a martini from the bar and settle in for a parade of nostalgic New York fine dining staples including shrimp cocktails, juicy ribeye steaks, and pork pot pies. Cap off the meal with a photogenic baked Alaska , from star pastry chef Caroline Schiff. Find both the best of modern Brooklyn neighborhood dining conventions and genuinely inspired Middle Eastern food at Miss Ada, a Fort Greene restaurant from Israel-born chef and owner Tomer Blechman.

Start with an order of fluffy pita bread and a selection of shareable plates, like its fall-apart short rib skewers, housemade labne, or a deep bowl of hummus, which can — and should — be topped with lamb shawarma. The whipped ricotta is non-negotiable, a small-but-mighty, bowl of butter, sage, cracked pepper, and honey.

Indoor and outdoor dining is available. Chef Eric McCarthy, a veteran of Tamarind and Tulsi, reconfigured Cobble Hill restaurant Indian Table seven months ago, wiping out its rather conventional menu and substituting one rich in regional dishes from the northern and southern regions of the subcontinent, and featuring some dishes that were pure inventions.

Many of the regional recipes hail from Goa, his home state, including Goan shrimp in a creamy, coconut-milk gravy tinted purplish with mangosteen, and caldo verde, an adapted Portuguese soup. The chicken vindaloo seems mild in comparison with a fiery chicken chettinad, and an invented dish of compressed cubes of paneer arrives veined with basil and topped with cranberry chutney. The interior will remind you of the hold of a merchant ship.

The traditional Trinidadian breakfast item — which are perfect anytime of the day, really — features a fluffy fried flatbread brimming with curried chickpeas. The core of the drink menu is cocktails, such as the mizu lemongrass shochu-based the Squid and the Whale. Food with a New York Accent. A pub of epic proportions that was built in Ireland and shipped to the heart of Las Vegas!

Book a Table. At Tom's Urban your game is always on! Cheer for your team on our patio or inside and enjoy your favorite draft beer in our iconic two-handed 40oz stein. New York, NY Broadway New York, NY New York Restaurants.

American , Southwestern. No Rating. Southwestern-inspired American restaurant in the West Village. A favorite among favorites in a city with plenty of pizza. Ask any new or old pizza-maker about their inspiration, touchpoint, or simply their favorite pie, and Di Fara will come up again and again.

Dating back to , original owner Domenico DeMarco still spins dough into gold today. Toppings include all the hits—sausage, pepperoni, mushrooms and so on—in addition to extras like soppressata, broccoli rabe and artichokes all atop thin, crispy crust. This cozy Italian restaurant, run by the chef power couple of Jody Williams and Rita Sodi, is a rustic, sophisticated and heart-swelling gem.

The simple food—towering insalata verde, hearty chopped steak and any of the soul-satisfying pastas—makes this Village favorite a place where everyone wants to be a regular. Instead, try to savor each bite alongside plates of pork belly radish cakes. This small, stellar Caribbean joint in Bed-Stuy has three specialties: bake, doubles and roti. The first is a handheld fried-dough bun stuffed with salt fish or fried sand shark and topped with a tangy-sweet tamarind sauce.

Doubles are the real hit. Since , this Middle Eastern destination in Bay Ridge has been a standard-bearer in its category. Palestinian-born chef-owner Rawia Bishara deftly captures the flavors of her Nazareth childhood—charring eggplants in charcoal, rolling out pita, hand-making savory yogurt.

Her efforts pay dividends in a variety of silky spreads like lemony labna and smoky baba ganoush. There's a share of great Vietnamese restaurants in NYC, but not a ton of traditional dishes. For a more home-style version of the Southeast Asian cuisine, we head to this no-frills restaurant in the Bronx, once an enclave of New York's Vietnamese population.

Few restaurants are this comforting. Many items are vegan and gluten-free. One of the leading chefs from West Africa offers a fast-casual concept unlike any other. Korean food has expanded locally in recent years, but none of it has seen a boost quite like Korean barbecue.

Cote, a sleek effort from Simon Kim of the Michelin-starred Piora, is the premier example. Its distinction as a steakhouse reverberates through its swank decor.

Watching beautiful cuts of meat cook right at your table is a satisfying way to spend an evening, and Michelin-starred Cote is a particularly stylish place to do so. You can also get oysters, of course, and tartare, foie gras, moules frites and roast chicken.

Although the sign out front is written in Chinese, this Lower East Side restaurant serves Greek food with a gently-priced menu. Kiki Karamintzas' namesake restaurant manages to be one of the neighborhood's hippest spots without maintaining much of an Instagram presence or aggressively photogenic interior design.

A kosher diner in the East Village serving up tuna melts, pierogies, kasha varnishkes and borscht. The narrow space has a tremendous egg cream, and i t's one of the last remaining old New York spots in the neighborhood. The colorful artwork on Victor's exterior carries into the dining room, and the menu, with items like smoked paprika prawns, a spiced half chicken, and a few fish dishes, is just as bright and perky.

A jubilant Chinese restaurant with book-length menus and brightly colored cocktails. Congee's sprawling interior is ideally suited to boisterous nights filled with stories you may have heard before that still elicit sonorous laughter. Lines accrue fast, but the pretty bar area is a cozy place to wait if you can nab a spot, and the dining areas beyond have plenty of big tables to accommodate groups.

What began as a modest cart is now a brick-and-mortar restaurant specializing in arepas and other Colombian bites in Jackson Heights. Maria Piedad Cano and her family run the kitchen. Some of the best South American corn cakes found in New York. One of a few spots here that also appeared on our best restaurants of roundup , Kokomo is a Caribbean restaurant from husband and wife team Ria and Kevol Graham. Easy, local-favorite French fare.

Every neighborhood would be lucky to have a restaurant like French Louie, which serves as fine a special occasion spot as any fancy-address destination in the city. A choose-your-own seafood spot as close as many of us will get to fishing. Dining out and having fun are, shockingly, not always mutually inclusive. BYOB and a bubbly, casual environment make this popular spot worth its long lines.

These towering creations always slake our hunger, and our desire for variety, often with a little extra to take home. O rder your grandma-style pie at the to-go counter and sit outside in the sunshine at one the best pizza places in the five boroughs. Start with a few shakes of Parmesan and finish with the titular tricolor ice cream. You can easily pay a bundle for a roast chicken at some NYC restaurants, but we think this one is just as satisfying, if not more, than many of the most expensive birds in town.

An East Asian general store with bites at the counter, Maya Bed-Stuy specializes in novel takes on congee. Maya serves noteworthy congee with additions like quinoa, avocado and other tasty ingredients. A taqueria-style counter where cooks roll masa and slice spit-roasted pork with great speed to keep up with demand. Three transplants from California and Tijuana dole out pollo asado tacos, carne asada quesadillas and homemade aguas frescas, among other options, in a lively food hall.

Jacob's Pickle helped the Upper West Side shed its sleepy restaurant reputation by offering gastropub fare we could get behind. The comfort food, mac and cheese to patty melt, pair effortlessly with the extensive beer list and whiskey cocktails.

Wayla was already poised for stardom shortly after first opening its doors on the Lower East Side in , when seemingly everyone in NYC was salivating over its noodle-wrapped meatballs, clamoring for tables and snapping selfies. But the rest of the menu, from biscuit sandwiches to a smoked salmon scramble, makes a case for why breakfast can be just as good for dinner. Wood-fired brick-oven pies are sprinkled with herbs and vegetables grown in the restaurant's greenhouse.

Freshly picked arugula, for example, might be combined with eggplant, bresaola and Parmesan, and locally grown figs may be matched with prosciutto and Gorgonzola. Too esoteric for your family? No worries: Try the basic marinara or Margherita. You can't go wrong with any of the pies here.

The Tuscan-inspired dishes, wine-bottle-lined walls and leather banquettes serve as the perfect backdrop for comforting Italian fare. The bowls of pasta beckon us to this intimate restaurant no matter the time of year. The world-class pizzeria sets up shop at Brooklyn Bridge Park.