The urban legend of the phantom menu turns out to be true. - Anthony Bourdain, host of No Reservations
The latest bar from the folks behind the Mulberry Project and the Vinatta Project, with cocktails from John McCarthy.
Michael White's fifth New York restaurant, spread over three stories in Soho, is one part Italian, one part steakhouse, pasta and crudo alongside steaks and chops.
Try the $10 lunch special - Peruvian Chicken with fried plantains, a salad, and a drink. Of course, you won't want to leave without trying their tasty, strong sangria either.
New York's favorite Belgian waffle food truck opened its first brick and mortar location, adding sundaes, ice cream shakes, and savory waffles to the menu.
Noodle master Steven Yan introduced Lanzhou hand-pulled noodles to the city eight years ago. He shows how it's done: Read more.
Peppa's turns out some of the city's best jerk chicken. The secrets of the spice rub Gavin Hussey uses are at least partly revealed, amid much chopping and sizzling: Read more.
See Chef Ratchanee Sumpatboon make a few of the restaurant's best dishes, including a fiery som tum salad, and the pork and eggplant stir fry called pad ped moo krob. Read more.
The pitas at Gazala's Place are cooked on a domed contraption, and they're larger and thinner than what you'll find at most other Middle Eastern restaurants. Watch how this delicious bread is made: Read more.
Chef Nicholas Wilber's menu includes light dishes like fluke crudo, white gazpacho, and roasted heirloom carrots, as well as things like chicken Kiev and a bacon cheeseburger with duck fat fries.
Sushi Nakazawa is the 10-seat omakase restaurant from former Jiro Ono-apprentice Daisuke Nakazawa. Sushi Nakazawa serves omakase tastings paired with sake, but plans to introduce an expanded menu.
What goes well with perfect roast chicken? Pasta, of course. New to the menu is a rich potato-dumpling dish with sweet delicata squash and walnut pesto, it's called the Gnocchi e Zucca ($19). Read more.
The team from one of Philadelphia's most exciting restaurants recently opened a spinoff in the West Village. High Street on Hudson serves monster breakfast sandwiches & hearty pastries every morning. Read more.
Blanca veteran Greg Proechel is serving things like citrus-poached Maine lobster, kohlrabi bisque with lamb belly, whole Sasso chicken for two, and wagyu short rib with nasturtium soubise. Read more.
The menu at Cafe Altro Paradiso has beef carpaccio, a chicory salad, fritto misto, grilled swordfish, seared octopus, and five types of fresh pasta. Read more.
Keizo Seki, the chef behind two of LA's most acclaimed sushi establishments, recently opened a new restaurant on West 3rd Street in the heart of the Village. Read more.
Nix is the new casual vegetarian restaurant from chef John Fraser and former Conde Nast editorial director James Truman. The Dovetail chef is working with a wok and a tandoor oven here. Read more.
Perla is the year-old Italian restaurant from young gun chef Michael Toscano and restaurateur Gabe Stulman. Toscano has a knack for cooking pasta dishes and monster pieces of meat.
La Sirena is the massive new Italian restaurant in the Maritime Hotel from Mario Batali and Joe Bastianich. The space features two dining rooms connected by a huge marble bar. Read more.
Mission Chinese has grown into a two-tiered banquet hall with two tasting menus, two cocktail bars, and amuse bouches for everyone (cilantro egg dumplings).
An affordable share-plates analogue to a spendier tasting menu venue. Imagine beef tartare with pimenton oil, smoked cheddar, horseradish, and buckwheat groats. You dig?
Uncle Boons' Milk Toast is better than a donut. The restaurant's Milk Bread is inspired by sweet toasts typically sold at coffee shops in Thailand. Read more.
The clubby Italian restaurant that's for everyone. The dining room looks like something out of an old Martin Scorsese film and the red sauce fare is cooked with care. Make sure to get the bolognese. Read more.
The ideal meal at Oiji starts with the honey butter chips followed by the house-made soba noodles, braised beef, and mackerel smoked over pine needles. Read more.
The theme at this restaurant under the High Line is, roughly: spring break on the Amalfi coast in 1989. Santina offers terrific grilled fish dishes, as well as some very good vegetable-based pastas. Read more.
