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Lower East Side establishment from the Silkstone Team, the folks behind The Fat Radish and The East Pole. Emphasis on seasonal small plates, locally sourced in line with the best farm-to-table practices. Excellent rotating selection of oysters. Friendly vibe, with a great bar serving an eclectic and ever-changing mix of cocktails.
Massive Italian spot in the ultra hip Maritime Hotel from the celebrated duo Mario Batali and Joe Bastianich. A modern take on the traditional Italian trattoria, meant to have the feel of fine dining, but the gusto of casual Italian. Large beautiful bar is the inviting centerpiece. Portuguese tiles decorate the floor and 38 foot long Caesarstone bar rests under high ceilings giving the space an expansive airey feel that invites guests to enjoy a drink at the very least. The bar connects two large dining rooms and is flanked by open patio that seats up to 100.
Barbalu is the marriage (literally) of husband and wife team Stefano BARBAgallo and Adriana LUque. Their new Italian restaurant is now open just a stones throw from the South Street Seaport. The couple prove their continued commitment to this historic district with the decision to rebuild in the same location as their old restaurant Barbarini, which was completely destroyed by Superstorm Sandy. This new iteration serves up classic and homey Italian fare in a laid back and welcoming atmosphere.
Tough to find a spot to match the cluttered, comfy, surf shack feel provided here. Cold beer, unpretentious - pretentious sounding cocktails - are slurped by crowds who also enjoy the Mediterranean bar food. Popular spot to watch soccer matches, an international feel, and an antidote to some of the hipster vibe descending on the neighborhood.
Tyson Ho brings whole-pig barbecue from North Carolina to the wilds of Bushwick with 24-hours a day of slow-smoked, stem-to-stern hog. This is New York City’s first and only joint specializing in traditional Carolina whole hog BBQ. The pigs are smoked slowly over live embers which we burn down from hardwood logs. A self-proclaimed church of pork celebrating the craft of American country hams, lard, and salami. We encourage you to go pray at the alter. Of course it wouldn't be authentic Carolina without the 3,000 square foot beer garden offering 20 fun & funky beers on draft, over 40 bottles of craft beer, and enough whiskeys to drown a small Carolina donkey.
From the team that brought the beloved Uncle Boons, a COVID Casualty, Thai Diner resurrects some of the favs from the previous establishment along with some new, and excellent Thai-American dishes. Festive and fun atmosphere with plenty of outdoor seating and a techno-diner decor.
Rich Torrisi joins Mario Carbone and Jeff Zalaznick take a break from Italian specialization to explore the depths of French cuisine at Dirty French, located in the Ludlow Hotel. Torrisi brings bold fresh take to classic dishes such duck à l’orange and Bouillabaisse Noirm restyling them with flavors that reflect the breadth of global French Culinary influence. Decor more grit than glitz, lend casual bohemian feel to an outstanding addition to the NYC culinary scene.
Lafayette is a grand brasserie and bakery in the French tradition but with a modern, softer touch. Housed inside an iconic landmark NoHo building originally designed by Henry J. Hardenbergh, the main dining room is surrounded by towering arched windows and filled with natural light. Aside from delicious french pastries available at the walk-in café, the restaurant offers a market-driven bistro menu that spans a variety of regions, from Provence to Normandy to neighboring Mediterranean coasts. Some dishes are signatures and some salute tradition. Appetizers from the French Market include La Riviera with French breakfast radish, sweet peppers and cloumage, Fruits de Mer,fromages and housemade terrines and charcuteries. Handmade pastas likeSpaghetti Nicoise and Coquilles with beef cheek ragout and brebis are followed by Entrees such as Steamed Wild Black Bass with bouillabaisse jus and Duck au Poivre. Spécialités like Short Rib Daube and TripesBourguignon are answered by provincial dishes like Wood Grilled Local Troutwith savoy cabbage and dijon and Rotisserie Chicken for Two with sauce au vinaigre. Jen Yee’s desserts are inspired classics, like Gateau Marjolaine and an orange-scented Ile Flottante with crème anglaise.
For over 40 years, Il Mulino New York has prepared authentic Abruzzese cuisine with unparalleled service. Zagat has rated Il Mulino New York as Manhattan’s No. 1 Italian restaurant for decades and has said the restaurant provides “one-of-a-kind” cuisine filled with delicious flavors, creating an “outstanding Italian classic” restaurant where “every dish is a masterpiece.” Il Mulino New York reflects the infectious enthusiasm and joy in bringing the Italian tradition of fine food and hospitality to your table. Simple, straightforward, wholesome and always fresh – it’s the Il Mulino New York tradition. Steps off of Madison Avenue and a short walk from Central Park, the Uptown outpost on 60th Street brings minimalist elegance to life. Il Mulino New York classics from our flagship location are served alongside new favorites complementary to the classic flavors of West 3rd Street.
Set in a small jewel box of a space in Astoria, with a Mr. Miyagian style tough love reservation policy, Koyo is another must try for Japanophilics. Seasonally driven sushi and kaiseki inspired omakase.
Located in Tribeca between Franklin & Greenwich Streets, Tribeca Grill radiates excitement and energy. Its association with hundreds of major media events has helped to make "The Grill" a classic New York social gathering place. Special events and benefits are held here for everyone from Nelson Mandela to Bruce Springsteen, and a steady stream of movie premieres adds to the restaurant's acclaim. Tribeca Grill is owned by Oscar-winning actor Robert DeNiro in partnership with noted restaurateur Drew Nieporent, who also owns Tribeca's renowned three-star restaurant, Montrachet. Celebrity investors include Bill Murray, Mikhail Baryshnikov, Sean Penn, Ed Harris, Lou Diamond Philips and Christopher Walken. The 8,000 square foot restaurant occupies the first two floors of the Tribeca Film Center building, and features a main dining area, Skylight Room, and Banquet Loft/special function & "party" room, and (multi-use) state-of-the-art Screening Room. Chef Stephen Lewandowski's enticing menu emphasizes grilled and sautéed selections with cross-cultural creative influences of many different cuisines. The focal point of the main dining room is an old Mahogany bar from Maxwell's Plum -- which together with exposed brick walls, and artworks by the late Robert DeNiro Sr., conveys a converted industrial warehouse look and feel. One's overall impression is that the space has been a restaurant for many decades, but in truth -- the restaurant opened in 1990. The landmark building's longest history was as a major factory for the Martinson Coffee Company.
Utsav, a word with origins in Sanskrit, means festival, and it is here in the Broadway Theater District where you can savor a contemporary dining experience and traditional flavors of authentic Indian cuisine. In an open, relaxed dining room setting you can taste the piquant offerings of the Konkan coastline, the temperate flavors of Kashmir, the delicately spiced seafood of Bengal, and the richly flavored curries of Punjab. The Broadway Special prix fixe dinner menu served between 5:30pm and 7:30pm daily presents theater patrons with a nice variety of Indian appetizers, entrees, and desserts at a very affordable price. Highly recommended to those who would like a taste of India.
Café Boulud's menu pays homage to the chef-owner Daniel Boulud, who grew up in France and celebrates the food he loves in America. At Café Boulud, Boulud offers his favorite dishes, drawn from family recipes, regional specialities and haute cuisine. The menu is presented under the headings of Boulud's four culinary muses: La Tradition, the classic dishes of French cooking; La Saison, the seasonal specialties of the market; Le Potager, a celebration of the vegetable garden; and Le Voyage, the exotic flavors of world cuisines.
20+ years after opening, JoJo remains one of Jean-Georges Vongerichten's top ventures. JoJo offers relaxed yet elegant dining on two floors of a quaint, turn-of-the-century brownstone on the Upper East Side. The first of Jean-Georges’ restaurants in New York City, this neighborhood gem opened in 1991 to rave reviews. It was voted best new restaurant of the year by Esquire magazine and has retained its three-star status from the New York Times for 21 years. Regarding the name, JoJo was Chef Jean-Georges’ nickname as a young boy. Jojo is a hospitable setting for a casual dinner, special occasion, or private party. Guests can feel comfortable in jeans or in evening attire. The contemporary French menu still features some well-loved original dishes, including the Warm Valrhona Chocolate Cake.
One of SoHo's worst-kept secret's, Keith McNally's Balthazar is perhaps the best appropriation of Parisian fin de siecle brasseries that American can or will ever manage, with decor that includes the signature red leather banquettes one would expect, striking, aged mirrors, and an expansive 27-foot long bar. It's busy, bustling, and beautiful, as though McNally plucked it off of the Boulevard St. Germain himself, brushed it off, shined the silver, and plunked it down on Spring Street. You will not be overwhelmed by contemporary flair or questionable culinary liberties being taken with the food. Patrons of Balthazar can expect an absolutely reliable menu of bistro fare done right: a chicken liver and foie gras mousse, for example, served with red onion confit and grilled country bread, a stellar coq au vin with smoked bacon (smoked bacon!), a côte de boeuf with onion rings, braised potatoes, and black garlic, and of course, cheese plates and fruits de mer. But while there are no wrong moves at Balthazar, there are a few relentlessly right moves, like the requisite steak frites and steak au poivre, and the Balthazar burger. As a matter of course, Balthazar offers a list of French wines, but as a matter of pride, it's a staggering four-page deep, 300 bottles wide selection, from whites to reds to rosés by the glass, bottle, or half bottle, and an assortment of champagnes that will make your head and nose tingle alike. For the more adventurous wallets, a whole page of reserve wines awaits from every wine-growing corner of France, ranging from a few hundred dollars to a few thousand. Our recommendation is to order a nice 15-ounce carafe of Beaujolais-Villages or Côtes-du-Rhône and get back to the food menu. In addition to being a marvelous restaurant in a gorgeous setting, Balthazar's adjacent bakery has become renowned for its fine fare, all available for take out, including the company's signature bread, desserts, and sandwiches.
Its been a long strange year, so lets breath a sigh of relief that at least we have the re-launch of Danny Meyer's Union Square Cafe, which opened December 8th! One of America's most popular restaurants, Danny Meyer's Union Square Cafe serves robustly flavored, seasonal American cuisine in a relaxed setting of casual elegance. Union Square Cafe is famous for welcoming guests with warm hospitality and represents an excellent value in fine dining.
Barney Greengrass is a delicatessen in the old world tradition. The obsessive dedication to hand-selected fish specialties has made it a New York tradition since 1908. It is well-worth the trip to this mecca of nosh to experience "The Sturgeon King's" commitment to Epicurean excellence. With so many traditional delicatessan specialities, where to begin? Do make sure to try the chopped liver as well as a traditional breakfast of lox, onions & eggs. If you prefer to take out, you can do no finer than a bagel with schmear and pastrami salmon, possibly the most luxurious and finest bagel sandwich in all of New York. Immortalized in Jane & Michael Stern's "Roadfood" book, also make sure you kibbitz a bit with the owner, for the family's dedication to quality and to its customers is legendary.
Carmine's simple and very popular concept is to serve every meal in the style of an Italian American wedding feast, in other words, you get large portions of home-style antipasti, pastas, seafood and meat entrees served on platters fit for the ten commandments and intended for sharing. And when we say the entrees are large, we mean truly large: an entree here could easily feed three to four average eaters, or one very hungry, very lost elephant. If you are in the market for better than average family-style Italian food that is served in huge portions at reasonable prices, this is the place for you. Designed by Peter Niemitz, the interiors evoke the images of the quintessential New York restaurant. With elements and details from the 1920s to the 1940s. Reservations are accepted starting at 9:00AM daily. Carmines accepts reservations for any size party before 6:00PM, after 6:00PM for parties of six or more.
Mario Batali and Joe Bastianich, the owners of Babbo, offer this explanation of their labor of love: "We opened Babbo in the summer of 1998 in an effort to emulate the best of the great Italian tradition of hospitality and quality at the table and in the glass. The philosophy as easy as it is straight forward - use the best local ingredients as simply as possible and serve them with flourish and joy. As a Tuscan cooks in Chianti, as a Neapolitan cooks on the Amalfi coast, as a Sicilian cooks in Pantelleria, at Babbo we cook as an Italian might in the Mid-Atlantic/Hudson Valley region." At Babbo you will rarely find your favorite regional classics as you have eaten them in osterie, trattorie and ristoranti throughout Italy. What you will find is delicious simple food that hopefully tastes as good as you remember from your last visit to Italy because we strive in the Italian fashion to shorten the time and distance any ingredient spends from the soil, or the water, or the air, to the plate. We import pasta, Parmigiano Reggiano, balsamic vinegar, sea salt and Prosciutto San Daniele because they are so distinct and virtually indispensable to the creation of a great Italian meal. We fervently believe in the inherent quality, freshness and greatness of our regions ingredients purchased from local, predominantly organic, farmers and friends, many of them from forgotten or heirloom varietals. We are proud to make most of our salumi, including guanciale, pancetta, lardo, coppa and soppressata. Our cheeses come from all over Italy, with one great exception from the Hudson Valley. Our desserts are like none you have ever eaten in Italy, yet they feel and taste totally Italian. Our wine list is one hundred percent Italian in celebration of the quality and diversity of Italian grape varietals and vinification. Like most Italian restaurateurs, we love where we live and live to celebrate both our location and our ingredients, from the land, air and sea. Babbo is our interpretation of the best we have come to know in the Italian culture of family where it is best and most often celebrated, at the dinner table. Benvenuti, Mario Batali and Joe Bastianich
Now under the aegis of Dean Poll's brand and after nearly a year-long, multi-million dollar renovation, Gallaghers boasts a 220-seat dining room with a bird's-eye view of the room where the legendary steakhouse's steaks age, which now includes a selection of truly massive porterhouses capable of feeding several people. For over 80 years, the Prohibition-era speakeasy that became Gallaghers has often been billed as "America's first steakhouse" and is indisputably Broadway's first. With wood-paneled decor that hasn't changed since 1927, Gallagher's ambiance supplements an already tremendous menu of the best dry-aged steaks, prime ribs, and lobster in the city. All meats are the highest quality beef, hand-selected and cut by Gallagher's in-house butcher, resulting in premium cuts that simply melt in your mouth.