If you are tired of the same old tapas, head to Boqueria, which is one of the best tapas bars in town. You could go no further than the cheese-and-sausage bar in the window and be perfectly content with a plate of smoky idiazabal cheese, with little heaps and smears of flavorful condiments... More>>
No better introduction to Korean dubu (tofu) cookery than the classic soybean meal,which features three bowls: flocculent freshly made curds dotted with black sesame seeds, an intriguing white soybean porridge with the texture of loose library paste, and a fermented soybean soup. In addition to... More>>
Those who’ve grooved on Jim Lahey’s vegetable-topped sheet pizzas at Sullivan Street Bakery (now located in Hell’s Kitchen), won’t recognize the products of this Roman-style pizzeria. Even the dough seems different, rolled thin and formed into irregular discs. The place looks... More>>
Chef Akhtar Nawab (lately of E.U. and Craftbar) has been given free rein to employ the brilliant flavors of his Indian heritage, resulting in dishes that tweak both New American and Indian culinary conventions. Duck keema;intensely spiced ground duck studded with sweet golden raisins;was set off... More>>
Though the name is something of a misnomer (most great Texas barbecues are located east of Austin, not in the Hill Country), this institution succeeds in perfectly recreating Central Texas barbecue, emulating Kreuz Market in Lockhart, Texas. The brisket;available in fatty or lean;is amazing, but... More>>
Chef April Bloomfield (Spotted Pig, London's River Cafe) has reinvented the Yankee seafood house, complete with over-profuse decor and an open kitchen thats a blast to watch (sit at the unreserved counter to do so from the best vantage point). To the menu of chowders, raw oysters, and whole... More>>
Kom Tang Soot Bull House;the place goes by several overlapping names and claims to be the oldest Korean restaurant in town;occupies an incredible three-story premises. Sit on the second floor by the big window for a thrill, and enjoy the most extensive Korean menu on the strip. The "Soot Bull"... More>>
This quintessential Puerto Rican lunch counter is one of the few vestiges of a Latin restaurant row that once thrived along Chelsea's Eighth Avenue, incorporating many distinguished Puerto Rican, Cuban, and Cuban-Chinese spots. Best entrees in the weekly rotation are beef short ribs, fish... More>>
Marc Buzzio's family has been producing Northern Italian charcuterie for generations, never changing their old-school method: good meat, salt, and long curing time. From the outside, you wouldn't guess that this generic-looking steam-table spot harbors Buzzio's handcrafted salami, soprassata,... More>>
Despite the awful name, the food at this fervent advocate of Swiss cuisine is fantastic. Start with the oxtail-and-pig-foot terrine or the salad of butter lettuce and bacon with buttermilk dressing, then progress to roasted chicken with caramelized root veggies or roasted lamb saddle with... More>>
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Critics' Pick (289)
for subcategories)
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New York, NY 
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New York, NY 
Lupa
New York, NY 
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New York, NY 
If you are tired of the same old tapas, head to Boqueria, which is one of the best tapas bars in town. You could go no further than the cheese-and-sausage bar in the window and be perfectly content with a plate of smoky idiazabal cheese, with little heaps and smears of flavorful condiments... More>> 
No better introduction to Korean dubu (tofu) cookery than the classic soybean meal,which features three bowls: flocculent freshly made curds dotted with black sesame seeds, an intriguing white soybean porridge with the texture of loose library paste, and a fermented soybean soup. In addition to... More>> 
Those who’ve grooved on Jim Lahey’s vegetable-topped sheet pizzas at Sullivan Street Bakery (now located in Hell’s Kitchen), won’t recognize the products of this Roman-style pizzeria. Even the dough seems different, rolled thin and formed into irregular discs. The place looks... More>> 
Chef Akhtar Nawab (lately of E.U. and Craftbar) has been given free rein to employ the brilliant flavors of his Indian heritage, resulting in dishes that tweak both New American and Indian culinary conventions. Duck keema;intensely spiced ground duck studded with sweet golden raisins;was set off... More>> 
Though the name is something of a misnomer (most great Texas barbecues are located east of Austin, not in the Hill Country), this institution succeeds in perfectly recreating Central Texas barbecue, emulating Kreuz Market in Lockhart, Texas. The brisket;available in fatty or lean;is amazing, but... More>> 
Kom Tang Soot Bull House;the place goes by several overlapping names and claims to be the oldest Korean restaurant in town;occupies an incredible three-story premises. Sit on the second floor by the big window for a thrill, and enjoy the most extensive Korean menu on the strip. The "Soot Bull"... More>> 
This quintessential Puerto Rican lunch counter is one of the few vestiges of a Latin restaurant row that once thrived along Chelsea's Eighth Avenue, incorporating many distinguished Puerto Rican, Cuban, and Cuban-Chinese spots. Best entrees in the weekly rotation are beef short ribs, fish... More>> 
Marc Buzzio's family has been producing Northern Italian charcuterie for generations, never changing their old-school method: good meat, salt, and long curing time. From the outside, you wouldn't guess that this generic-looking steam-table spot harbors Buzzio's handcrafted salami, soprassata,... More>> 
Despite the awful name, the food at this fervent advocate of Swiss cuisine is fantastic. Start with the oxtail-and-pig-foot terrine or the salad of butter lettuce and bacon with buttermilk dressing, then progress to roasted chicken with caramelized root veggies or roasted lamb saddle with... More>> 