My Top 38 Restaurants in New York City

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After much begging, pleading, mooing and meowing, I finally succumbed to share a list of my personal favorite food haunts in New York City. And because not all meals are created equal – nor are all palates or pockets, I took the liberty of dividing the list into 7 convenient categories to help you retrace my foodie foodsteps. But before you proceed to cut-and-paste, there’s a caveat we need to be clear on:

While none of my restaurant or meal recommendations mentioned here are “one-dish-wonders”, I cannot accept any liability for sub-par experiences due to off-nights, falling standards, menu omissions, inflated hype or chef dismissals. The food was amazing when I ate there! Just sayin’.

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Le Bernadin “Egg”

In the new year, the only thing higher than legend-busting rents (au revoir Union Square Café, Barbuto, Costata etc.), will be the highest minimum wage for restaurant workers in the city’s history. So if someone else is footing the bill, let’s label the first category as EXPENSE ACCOUNT EXCESS.

Daniel $$$+

An immaculate, flawless and unforgettable experience. The service, the presentation, the food itself and (as sincerely as only he can muster) the traditional table-side greeting by Chef Boulud himself.

Eleven Madison Park $$$+

Daniel Humm finds the right balance between shi-shi molecular gastronomy curiosities and one of the best meals in the city today. Not your average cup of tea, so make sure your party can handle Carrot foam and Carrot Tartare.

 Le Bernadin $$$+

Also clutching his 3 Michelin stars, chef Eric Ripert is the consummate host and venerable architect of so many dishes that have inspired the careers of two generations of toques. His legendary “Egg” – while no longer on the menu is a must-have.

 

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Svizzerina (bun-less burger) from Via Carota

The next group of restaurants are literally mood-altering locations, that the mere thought of eating there instantly puts a smile on my face. These are my ALL-TIME FAVORITES

Upland $$

Great space, great vibe and the menu is replete with hit-makers, but the Duck Wings are to die for.

Via Carota $

Very vibey face-brick room decked out with antique shnick-shnack as a typical West Village backdrop for some sensational and affordable dishes like the Svizzerina bun-less burger.

Buvette $

I absolutely adore this little French bistro with Barbie-doll-sized tables, stools and dishes. Jodi Williams cranks out the most astoundingly delicious French mini plates. Great for brunch.

Momofuku Ssam $

Some might say this is David Chang’s ATM, but the guy puts an unbeatable Korean spin on anything he touches. Fun, friendly and flavorful. Great for lunch. Steamed pork buns were pretty much invented here. Spicy Pork Sausage rice cakes are also sensational.

The Musket Room $$

Only in New York can a big, beafy, tattoo-shmeared New Zealander use Kickstarter to open a chef’s favorite haunt with the most delicate and robust flavors. Berkshire Pork done two-ways, Southland Lamb done two-ways and the Passion fruit Pavlova are outstanding. (See earlier review)

Estela $$

There’s not much I can say that hasn’t already been said about this unpretentious hit-maker. Even the Obama’s have to stop in every time they’re in town. Beef Tartare with Sunchokes, Mussels escabeche, Burrata with salsa-verde, Lamb ribs and Rib eye. (See earlier review)

Marc Forgione $$

Dark, moody and filled with regulars. The Bell & Evans Chicken under a brick for 2 in this TriBeCa landmark is legendary.

Little Owl $$

With more dishes on anyone’s favorites list than any other kitchen of its size (and too many to mention here), this simple room of 20 or so seats is tough to get into, but well worth the wait.

Narcissa $$

Ask for a table on the kitchen side, so you can see the army of Veg-forward chefs put the final touches on the 5-hour Rotisserie-crisped Beets, or Carrots Wellington or Barley Risotto with Baby Clams. (See earlier review)

 

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Braised Halibut with Pink Peppercorn Sauce from The Clocktower

Creating a unique and unforgettable menu in tough enough, but when the location itself is dripping with drama and atmosphere, you have to be at a place that is COOL, HIP & HAPPENIN’

The Nomad $$$

Daniel Humm does it again. Each of the four lavishly gawdy rooms feels like you’ve just stepped onto the set of “La Traviata.” Don’t miss the incomparable (and pricey) Foie gras, black truffle and brioche stuffed Roast Chicken served two ways.

The Clocktower $$$

Wow! Talk about making a statement! UK native and Michelin winner Jason Atherton has created a deliciously sexy space with a whole host of unstoppable dishes like the Dressed crab with uni and apples or the Hand chopped Steak Tartare au poivre or the Braised Halibut with pink peppercorn sauce as well as a collection of knockout signature cocktails.

Betony $$

The funny thing about Manhattan’s midtown is that even though it is the central focus of business and tourism, you can sometimes count blog-worthy restaurants on one claw. Bryce Shuman however serves up picture perfect dishes in an intricately carved space that feels like you just climbed into a plush picture frame. The chef’s tasting menu is an experience. (See earlier review)

Beauty & Essex $

I love bringing out-of-towners here. It’s impossibly irreverent, ridiculously popular and surprisingly satisfying. The door on the far side of a pawn shop opens into a sumptuous and heady lounge where you can barrage yourself with a litany of tapas plates including the Roasted Bone Marrow on toast, Grilled cheese and Tomato Soup dumplings and the Lobster Tacos.

 Untitled at the Whitney $$

The Whitney Museum’s recently unveiled, clean-lined, glassy architectural new digs is also home to Danny Meyer’s latest jewel in the crown which has become as popular and eye-catching as some of the artworks upstairs. What it lacks in views, it surpluses in modern dishes. Try the Roasted and Fried Chicken and the Lamb Meatballs with peanut sauce.

 

Jerk Chicken WIngs at Ma Peche

Even with 20,000 restaurants to choose from, New York still manages to squeeze out a newcomer every other day. But there are a handful of locales that for years and years have set unwavering standards without compromise, that constantly deliver on being SOLIDLY RELIABLE

Perry Street $

Jean-George protégé (and descendant) Cedric Vongerichten still packs them into this über-modern, airy space right on the Hudson river. The Perry Street Fried Chicken is remarkable.

Locanda Verde $$

The perpetually-popular Anthony Carmelini and Robert De Niro partner shop is one of the best bets in TriBeCa. The Sheep’s Milk Ricotta is one of a kind, not to mention the Duck Arrosto and the all-time favorite Paccheri with Sunday night ragu. (See earlier review)

Ma Peche $$

David Chang’s midtown Korean dim-sum palace looks a bit like an army med-evac tent, but when those little Dim-sum carts come rolling past bearing Jerk Chicken Wings, Roasted rice-cakes or the Habanero Fried Chicken, you remind yourself not to judge a book by its cover. (See earlier review)

Marea $$$+

The epicenter of Michael White’s Altamarea group anchors Central Park at this standout Italian-seafood showpiece. It’s a bit posh, but the food is very real. The Fusilli covered in red wine braised octopus and bone marrow is what it’s all about.

Dell’ Anima $

It’s intimate, packed with regulars and at times rather smokey, thanks to the all-in-one kitchen-dining room. The daily specials are always amazing, but the Bruschettas are legendary.

ABC Kitchen $$

Of all the all-natural locovore palaces in town, this one set the bar early and high. Jean-George’s spacious room continues to draw a crowd for dishes as varied as the days of the week.

Hudson Clearwater $

There are a bunch of cute, atmospheric bistros in the West Village, but few of them are as unpretentious as this one. Small menu, exceptional service, great food. I love the Grilled grass-fed Hanger Steak or the Pan-seared local fish of the day.

Annisa $$

Anita Lo’s little shop that could – always does. Very intricate dishes, brimming with flavor and imagination that span the globe like the Seared Foie Gras with Soup dumplings and Jicama or the Duo of Rabbit.

 

 

Husk Meringue - Cosme

Cosme’s Husk Meringue

In the NYC melting pot, it’s not surprising that chef’s from all over the globe abide by the adage: “If you can make it there, you’ll make it in Singapore, Vegas, London, Shanghai and Beverly Hills” Here are my current favorite authentic INTERNATIONAL KNOCKOUTS

Cosme $$$

It was no surprise that Enrique Olvera’s first foray in the US would be a sell-out hit, but I doubt even he realized just how nuts we would all be over his hyper-authentic, gourmet Mexican cuisine. If you’re feeling generous, splurge on the Duck Carnitas, and the (beyond incredible) smashed Husk Meringue. (See earlier review)

ABC Cucina $

On the north side of the block from ABC Kitchen, Jean-George points his magic compass towards the Iberian coastline for a super-sophisticated tapas bar with much curb appeal. I adore the Chipotle Chicken Tacos and the best Patatas Bravas in town. (See earlier review)

Bar Jamon $$

Just around the corner from Casa Mono, Mario Batali & friends’ incredibly authentic Spanish bistro is one of my favorite (and alas not so secret) mini wine bars in the city. Specializing in a broad range of known (and not so well known) Spanish wines, they also hand-carve a delectable Jamon Iberico along with any number of other traditional favorites.

El quinto Piño $

There are a curious number of adorable little Spanish bistros in Chelsea, that range from tragic to traditional. This is one of my favorite spots that is super simple, but the food is full of flavor without the fuss. Everyone loves the Uni Panini or the Bocadillo de Calamar. (See earlier review)

Babu Ji $

Curiously enough Jesse Singh’s authentic Indian cooking is attributed to his Grandmother who hailed from Bombay, but his business is a replica of his hugely successful curry shop in Melbourne, Australia. It’s nothing more than a jumble of a room in Alphabet City with a “serve yourself” beer fridge in the corner, but the food is beyond inspired. I recommend the Chef’s Tasting Menu which highlights with vegetable filled puff-pastry balls called Pani Puri, a Lamb Raan, Butter Chicken and end off with Kulfi ice-cream bars flavored with cardamom and honey.

Haldi $

Of the forty or so Indian restaurants that comprise “Curry Hill”, Haldi is the reigning champion. The menu boasts just enough traditional Calcutta fare, while leaving room for a plethora of gourmet dishes never before seen on South Lexington Avenue menus. The Chicken Tikka Masala is legendary, while the Creamy Shrimp with carom seeds is stunningly surprising.

Bar Bolonat $

Ainat Admony’s modern Israeli-Arab menu is chock full of mega hits. Whatever you do, bring an appetite for the Jerusalem Bagel that you dip into oil and Za’atar spices and the equally delicious teardrop-shaped Hudson Street Kibbeh or the Shrimp in Yemenite curry, but leave room for the Fried Baklava Ice cream which melts out and mixes in the pistachio syrup. (See earlier review)

Han Dynasty $

Searing hot success story from Philly, the Szechuan peppercorn-heavy menu won’t disappoint. The Dan-Dan Noodles are a must, and if you can stand the heat, you have to try the mouth-numbing Dry Pepper Chicken Wings. (See earlier review)

Tuome $

A micro-bistro with Asian influences from an accountant turned chef. Try the Egg – which is panko fried with pickles, or the Pig which is a checkerboard of delicious pork morsels, or the duck-fat infused Rice. (See earlier review)

Carbone $$

The Torrisi Food group’s masterful red-sauce restaurant is close enough to Little Italy without feeling like a carbon copy of any other Italian restaurant in the city – and there are hundreds! Order the Caesar salad and the Veal Parm or go home. (See earlier review)

Marta $$

If you love thin-crust pizza, then you will adore Marta almost as much as me. Nick Anderer (via Danny Meyer)’s double pizza ovens seem to hold up the roof in the open-plan lobby of the Martha Washington hotel. The pesto flavored Arancini appetizer and the Potate alla Carbonara pizza are my favorite orders. (See earlier review)

Khe-Yo $

Intimate, dark and full of atmosphere. Chef Schwader (Marc Forgione protégé) shows off his Laotian prowess. If you like flavor forward, you’re in for a treat. The Sesame Beef Jerkey, Chili Prawns and Berkshire Pork ribs are a must, and don’t be shy to re-order the Sticky Rice. One helping is just not enough. (See earlier review)

Wallse $$

Kurt Gutenbrunner has a network of Austrian bistros all over town, but the best Wiener Schnitzel in the city has to be had at Wallse. If you want to savor the best in Viennese coffee bars, try his Café Zabarsky inside the Neue Gallerie for a Große Braune and a slice of Sachertorte.

 

 

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Fried Chicken Sandwich with Fu-ket Peanut sauce and slaw by Fuku

My expectations have no relationship to the size of a dish. Even a between-meal munchie or an informal, inexpensive supper needs to be the best there is. Here are some that offer QUICK, CHEAP & CHEERFUL

FukuFried chicken sandwich

Bianca – A cash only, no reservations, super inexpensive treat. Lasagne to end all Lasagnes.

Mile End – Canadian style Smoked Beef Sandwich bar with a delicious Poutine

Smith and Mills – Little plates and cocktails in a former carriage house

Salvation Taco – Gourmet tacos

Umami Burger – (See earlier review)

 

 

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Chef’s menu platter from Babu Ji

And finally because there are only three meals a day, many of which I choose to cook myself, I find myself collecting an ever-growing STILL “TO-TRY” LIST

Batârd

Chef’s Table at Brooklyn Fair

Contra

Dominic Ansel Kitchen

Little Park

Lupulo

Mission Chinese Food

Oiji

Russ & Daughters Café

Sadelle’s

Sushi Nakazawa

Salvation Burger

Santina

Semilla

Shuko

Hudson Street Kibbeh - Bar Bolonat

Hudson Street Kibbeh from Bar Bolonat

http://www.danielnyc.com

http://www.elevenmadisonpark.com

http://www.le-bernadin.com

http://www.uplandnyc.com

http://www.viacarota.com

http://www.ilovebuvette.com

https://reservations.momofuku.com/login

http://www.themusketroom.com

http://www.estelanyc.com

http://www.marcforgione.com

http://www.thelittleowlnyc.com

http://www.narcissarestaurant.com

http://www.thenomadhotel.com

http://www.theclocktowernyc.com

http://www.betony-nyc.com

http://www.beautyandessex.com

http://www.untitledatthewhitney.com

http://www.perrystrestaurant.com

http://www.locandaverdenyc.com

http://www.marea-nyc.com

http://www.dellanima.com

https://www.abchome.com/eat/abc-kitchen/

http://www.hudsonclearwater.com

http://www.annisarestaurant.com

http://www.cosmenyc.com

http://www.casamononyc.com

http://www.elquintopinonyc.com

http://www.babujinyc.com

http://www.haldinyc.com

http://www.barbolonatny.com

http://handynasty.net/east-village/

http://www.tuomenyc.com

http://www.carbonenewyork.com

http://www.martamanhattan.com

http://www.kheyo.com

http://www.kg-ny.com/wallse

 

 

Cosme review

While much of New York had been in a state of near apoplectic delirium as it anticipated the opening of Mexico City master-chef Enrique Olvera’s newest dining sensation Cosme, I have to confess that I also smooshed my nose against the glass on more than one occasion as I’d walk past the former sleazy strip bar (or “gentlemens club”) to witness the progress. Thankfully the space bears absolutely no resemblance to its former existence. Instead Olvera’s team has created a sleek and moody, dark gray, L-shaped room with sparse lighting, bright wooden surfaces and eye-level racks of wine. In the off chance that there might still be an open ear for improvements, I would make a plea for some desperately needed sound-absorptive materials. Hidden fabric ceiling panels, cushions, rugs…anything to facilitate hearing some of the intricate preparation details from the authentically accented wait staff.

I think it’s imperative to point out that if you’re expecting a typical taco/burrito/quesadilla dinner, you wouldn’t be reading a review by me. Chef Olvera’s menu is the culmination of homegrown authenticity combined with unexpected and unusual international preparations that elevate Mexican cuisine into the culinary stratosphere. The flavoring is bold – but not blunt. The dishes are diverse – but not random. The presentation is full of bright contrasts, but still very appetizing and approachable.

Occidental Heirloom Blue-corn Tortillas with Pumpkin seed and Habanero butter - Cosme

Occidental Heirloom Blue-corn Tortillas with Pumpkin seed and Habanero butter

Instead of bread and butter, they serve a heavenly (yet modest) portion (I was obliged with three subsequent follow-ups) of Occidental Heirloom blue corn Tortillas, that have been dried and freshly fried until they deliver a deeply earthy and dark purple crunch with a curry colored paste of pumpkin seed, garlic, habanero peppers and butter – the perfect introduction to the dozen or so appetizers ranging from sea urchins to eggplants.

Seafood vuelve a la vida - Cosme

Seafood vuelve a la vida

I am a huge fan of ceviche, but no one ever served me a Seafood vuelve a la vida (comes back to life) inside an avocado before. The combination of sweet tomato and horseradish, with morsels of fish inside the cocoon of a creamy avocado is utterly simple, remarkable and wonderful. We had to try the much bleated about Burrata with salsa verde and “weeds”, which is another confident combination of simple flavors and fresh textures that might crisscross multiple borders, but delivers flawlessly nonetheless. The only disappointments to the daily printed menu were the Chicharones which were quizzically sold out by 7:00pm, and our first two wine choices were both temporarily un-locatable, but the main courses proved to be fierce distractions.

Back garlic rubbed NY Strip Steak - Cosme

Back garlic rubbed NY Strip Steak

It was a fairly close call for the Broiled Red Snapper with a Hoja Santa salsa and plantains, but I ended up settling on the magnificent Black garlic rubbed New York strip steak. Hiding between the rare seared domino sized medallions of tender steak was one of the rare appearances of guacamole in the entire establishment. I had no idea that the über-popular green dip was such a red-headed stepchild, that it needed to be disguised as “avocado purée”! Velvety smooth and finished with tarragon and spiked with wasabi, who cares what they called it – to me it was absolutely delicious.

Duck Carnitas - Cosme

Duck Carnitas

The most popular dish has to be the Duck Carnitas – and with good reason. The boneless breast of succulent, salty duck literally tears apart with little more than a suggestion, before being inserted snugly into warm, fresh tortillas along with white onions and a citrusy salsa verde. They describe it as a sharable dish, but that depends on the familiarity of your fellow diners.

Husk Meringue - Cosme

Husk Meringue

Olvera’s contra-ordinary prowess shifts ceaselessly into the desserts. His two fluffy Husk Meringue halves are actually made from dried, ground corn-husks, which are separated by a surprisingly light and airy mound of corn and mascarpone mousse (although a dose of liquid nitrogen can even make me light and airy) but the dominant sweet and subtle savory combination is the work of a flavor maestro who knows what he’s doing. Also taste-worthy is the unpronounceable yet utterly caramelicious Nixtamalized Carrot paired with a cinnamon cake and sweet-tart cream-cheese ice cream.

Nixtamalized Carrot with Cinnamon Cake - Cosme

Nixtamalized Carrot with Cinnamon Cake

Even though Enrique Olvera named Cosme after his favorite obsession – the cosmos, in my mind the man wasn’t just reaching for the stars –  he seems to have clutched a few fistfuls before bringing them down to the Flatiron district to share with the rest of us.

http://www.cosmenyc.com/

Barbuto review

Barbuto - There’s nothing new about food being an addictively mood-altering drug. But less obviously the entire dining experience can also heavily influence your frame of mind. So no matter how hard you are trying to be a witty contributor to the conversation, by practicing those well-rehearsed one-liners on new ears, when your focus is distracted by a brusque waiter with sub-zero peripheral vision who seems to be the only one in the entire state who cannot see your wildly flailing arms in search of a replacement fork, or when one of your guests’ appetizers seems to be coming from Cairo on the back of a camel, even the best food won’t do much to bring back your mojo. So when a decade-old, all-time local favorite like Jonathan Waxman’s rustic Italian Barbuto ceaselessly delivers sensational evenings to remember, you can’t help but do your happy dance.

With the large garage doors open on two sides, Barbuto spills out onto the West Village sidewalks like a prime corner on an alleyway in Rome. The open kitchen feels fresh and approachable – but you wouldn’t dare get in the way of the furious activity that delivers hit after hit to table after table, night after night, year after year.

Barbuto - "jw" Pollo al Forno

“jw” Pollo al Forno

While there is an abundance of seasonality to the menu, it is also a multi-year collection of some of New York’s favorite dishes, so much so that the first items (below the drawing of a bearded mutt) are Waxman’s two published cookbooks “A Great American Cook” and “Italian my way”. The service is both fun and flawless. Rapport is obviously encouraged and our waitress instantly became our fifth guest at the table.

Barbuto - Risotto Frutti di Mare

Risotto Frutti di Mare

This week’s Bruschetta hosted a generous helping of Burrata and a dribble of Balsamic and two highly unlikely but utterly delectable companions: strawberries and pistachios. The Risotto Frutti di Mare with succulent shrimp and scallops couldn’t have possibly been any creamier. The Colorado Lamb with Bell pepper and onions had a thrilling but subtle spike of heat along with a luxurious au jus, while the recipe for the pork/veal/beef Bolognaise served with Gemelli pasta deserves to be immortalized behind glass, right there next to the Declaration of Independence.

Barbuto - Patate

Patate

The blisteringly crispy Patate (potatoes cooked with garlic, hand-smashed and then deep-fried before being sprinkled with Pecorino and rosemary) are so ridiculously devourable – little wonder they were able to stage their own disappearing act.

But the dish that will (hopefully) never vanish from the menu is Waxman’s illustrious “JW” Pollo al Forno with salsa verde. The pan roasted half-chicken couldn’t be more simply prepared with a little olive oil, lemon, sea salt and pepper, but the countless interruptions for basting make this flightless bird soar higher than any other. Topped with a mouthwateringly flavorful green mix of fresh herbs including tarragon, oregano, sage and mint with anchovy and garlic – you have the recipe for sold-out tables well into the next decade.

Desserts include many local favorites too, like the thick, creamy and indulgent Chocolate Budino served in a Capuccino cup with two biscotti or the Chocolate Coconut Cake, which is what happens when Tiramisu, Coconuts and Almonds are left alone to make a baby.

Barbuto - Chocolate Budino

Chocolate Budino

Barbuto might mean “bearded” in Italian, but for most of us it means “Be back!”

http://www.opentable.com/barbuto-reservations-new-york?rid=3232&restref=3232

Estela review

Estela -

It’s relatively unlikely that you are familiar with the name Ignacio Mattos. But heed my prediction: this Uruguayan James Beard Foundation finalist is dangerously close to becoming the next big name in modern American food! Having served under slow-food legend Alice Waters at Chez Panisse and South American grilling sensation Francis Mallman along with stints at Isa and Il Buco, his unique style is rather tough to define. His recently debuted Soho boutique restaurant Estela showcases a healthy influence of Spanish, some Carribean, a dash or two of Japanese and just enough Italian to call it American!

Estela - Endive salad

Endive salad

While Mattos prides himself on presenting “approachable” food, I found his plating style quite the opposite – almost bashful. Instead of displaying an overt visual focus for the main ingredient, many of his dishes seem to conceal them beneath a forest of obscurities, creating a “surprise” as you wield your knife through the edible jungle.

 

Estela - Beef Tartare

Beef Tartare

His uncategorized menu of sharing plates grows in portion and price as you journey from north to south with snacks like Pickled Carrots and Salted Cod with Potato, to salads that include Kampachi with Apple or Celery with Mint, small plates such as Farro with Wax Beans, and then onto some hearty mains like Cod with Favas or Quail with Broccoli Rabe.

The Beef and Bison combined Tartare with sunchokes and capers is layered with dark flavors, and the crunch is an unsuspected bonus.   The circular display of Endive leaves obscures the wondrous anchovied walnuts with Ubriaco rosso (Italian cheese aged in crushed red grapes).

Estela - Burrata with Salsa Verde

Burrata with Salsa Verde

Everything I’d heard about the Burrata with Salsa Verde is true. The most luscious, earthy, dark green herb puree you’ve even come across slowly soaks into the toast supporting the white, velvety, creamy goodness above.   Hard to believe that I have never tried Mussels in Escabeche (vinegar marinade) before, but the unique and almost floral tang won me over instantly.

Estela - Mussels in Escabeche

Mussels in Escabeche

 

In the interest of time, forgive me as I gloss over the delectable Scallops with Peas, the unmissable Fried Arroz Negro (black rice) and the incomparable Pork with Potatoes and Borani (Persian eggplant and yoghurt) so that I can relive and re-salivate over the crystalized salt-crusted rib-eye of Beef with eggplant and leeks finished with the creamiest Taleggio cheese ever.   Oh, and don’t be surprised if someone gives him a big ol’ culinary award for the Panna Cotta finished with honey and vinegar. Yes, vinegar!

https://rez.opentable.com/reservation/start/6742?source=selfhost