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. En savoir plus .
The duck wings, according to Eater critic Ryan Sutton, "rival the finest chicken wings." The supremely meaty and crispy wings come with lemon, olive oil, and yuzu kosho. Three wings for $18. En savoir plus .
The vibe is mellow and perfect for an early morning meeting. One of the staples of the breakfast menu is the egg sandwich, which comes with duck sausage and cheddar on a homemade English muffin. En savoir plus .
Head to New York's only Michelin-starred Mexican restaurant for beef tongue tacos, chicken smothered in a heady mole sauce, and a monster crab tostada. En savoir plus .
You’ll find tapas from Seamus Mullen, noodles from Ivan Orkin, charcuterie from The Cannibal team, coffee from Blue Bottle, burgers from AvroKo, and tacos from Akhtar Nawab. [Eater 38 Member] En savoir plus .
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. En savoir plus .
Restaurateur Keith McNally's enduring Soho brasserie is the best every day restaurant in New York City. Period. En savoir plus .
Gramercy Tavern is the king of farm-to-table cuisine in New York City. The front room is one of the best places in New York for a leisurely lunch, or a romantic meal during the week. En savoir plus .
Enrique Olvera brings his vision of modern Mexican cuisine filtered through a global prism to NYC. The stark room and concise menu reveal unexpectedly bright, inventive, and often forceful flavors. En savoir plus .
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. En savoir plus .
Patsy’s serves the quintessential example of the New York Neapolitan style of pizza — cooked in a grandfathered coal oven. Few, if any, places provide a more lucid touchstone to old New York. En savoir plus .
The quirky, comforting, and delicious menu is both whimsical and earnest. It is constantly evolving but standout items have included a novel twist on crab rangoon and the carrot crepe. En savoir plus .
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. En savoir plus .
This restaurant accepts reservations of up to 12 guests through OpenTable and no fixed-menu is required. This means guests can feast on quesdillas, fish tacos, enchiladas, tostadas, and much more. En savoir plus .
