This postage stamp sized, low-fi, BYOB, cash-only restaurant punches far above its weight class offering some of the city’s best noodles. Don’t overlook the big tray chicken or the pork pancakes. Read more.
The tartare transcends its spare description: grated horseradish electrifies the beef and cheese. Also look to the potato Darphin, potato cake served in hefty wedges & covered in uni & jalapeño slices Read more.
Headley and his crew turn seasonal vegetables into delectable salads and riffs on American comfort food favorites. The specials menu changes daily, and the rest of the menu is constantly evolving. Read more.
This tiny, beautifully-designed West Village restaurant serves some of the city's best pastas & a small list of rustic Tuscan-style meat dishes. Make reservations well ahead of time. [Eater 38 Member]
This Chelsea tapas restaurant from chefs Alex Raij and Eder Montero is still going strong after nearly 10 years in business. Do not miss the uni panini or the fried garbanzo beans. Read more.
Serve homemade pork sausage, black pudding, and bacon alongside two fried eggs, tomatoes, and mushrooms. The execution is just what you would expect from one of the city's top restaurants Read more.
Representing the esoteric cuisine of the Druze tribe of Israel whose religion is a mix of Islam and ancient Roman gnosticism, Gazala Place is named after chef / owner Gazala Habibi. Read more.
Open until 3 a.m. nightly, this subterranean izakaya has become a neighborhood staple offering interesting pub fare like Japanese barbecue and yakitori, rice balls, okonomiyaki, and noodles. Read more.
An omakase will set you back around $80—a bargain for New York City. Guests can also supplement their omakase meals with a small selection of a la carte sushi. Tanoshi has three seatings per night. Read more.
Carlo Mirarchi takes a uniquely freethinking approach to composing a menu; his inventiveness begins with — but reaches far beyond — unbelievable pizza. Read more.
You can always find oysters, cured meats, and the famous brick chicken on the dinner menu, as well as rustic, market-driven specials. Read more.
The Amish chicken and pork schnitzel are highlights from the dinner menu. If you’re dining in a large group, make sure to get a few of the housemade sausages for the table. Read more.
Pitmaster and Brooklyn native Bill Durney serves jerk-style baby backs, and the smoked and fried Sriracha wings, which come with ranch dressing spiked with cilantro. Six wings for $8. Read more.
The crust has a char that may surprise diners who have never tasted real coal oven pizza before, and the toppings are delicately applied. Read more.
The baked clams are a "don't miss" dish & so is the chicken francese. The pork chops with peppers (sweet or hot, or both) is the city's most perfect evocation of that dish. Read more.
The oyster pan roast is made with clam juice, Worcestershire sauce, paprika, Heinz chili sauce, celery salt, and half & half. It contains six Blue Point oysters from Long Island Sound. Read more.
