This small spot is dedicated to the Mumbai street foods based on pao, or pav (pronounced pow), a soft, junky white roll, usually buttered, that's served with many delicious, spicy things. The most iconic of these is the vada ("wada") pav, a sandwich filled with a fat, crispy, heavily spiced... More>>
This is one of the original New York coal oven pizza joints; it was opened in 1957 and is still run by the same family. It’s crowded, loud and there’s live jazz (practically in your lap) every night. The pizza crust sports a nice char from the hot oven, and is thickish, salty and pleasantly... More>>
While most East Village Japanese restaurants concentrate on either sushi or noodles, Chiyono presents home-style Japanese cooking, like your Nipponese mom would have made. That means a roster of croquettes, of which the best heaps potatoes on a pair of splayed fresh sardines, then deep-fries... More>>
With admirable economy, this brother to Hummus Place on St. Marks concentrates on one foodstuff, and one alone. Luckily, the hummus is superb: creamy, garlicky, and paradoxically dense and light with alternating forkfuls. Of three configurations, the best involves the warm fava bean stew known... More>>
Joseph Leonard, representing the first names of proprietor Gabriel Stuhlman’s grandfathers, also represents the triumphal return of the small neighborhood bistro, where the food is mainly French in outlook. There’s a bang-up brandade, decorated with pepper marmalade, and a perfect frisee salad... More>>
When we first walked in, we were not impressed with L'Artusi's decor. With its dark walls, it's as though we were in cave, while the striped furniture made it circus-like. But once the food started to trapeze in, we were delighted. Using Italian ingredients tweaked with plenty of New American... More>>
Falafels descended on us like miniature spaceships in 1971, when this joint opened. The effect was immediate and lasting. Today there is still a line of cheap Middle Eastern places to prove it. Revisit Mamoun's––where dim lighting and faded ethnographic gewgaws evoke the souks of Beirut and... More>>
This Keith McNally (Pastis, Balthazar) remake of a Village old-timer reverently preserves the louche interior, while switching the menu from Italian-American to French brasserie fare, with an emphasis on meats and, especially, organ meats. Thus the sturdy roasted marrow bones offered with plenty... More>>
This controversial addition to the Batali empire freaked people out with its cracker-like pizzas, one featuring the cured pork fat known as lardo. You can skip the pizzas entirely, though, feasting on cheese, cured meats, and little dishes of pickled seafood, beans, and vegetables from an... More>>
Named after a 12th-century superhero, Ushiwakamaru refreshingly devotes itself almost exclusively to sushi, without the extraneous fried and broiled main courses that clog the typical downtown Japanese menu. The raw fish is of similar caliber to Tomoe and Hasaki, which means that it's damn good,... More>>
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Critics' Pick (289)
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This small spot is dedicated to the Mumbai street foods based on pao, or pav (pronounced pow), a soft, junky white roll, usually buttered, that's served with many delicious, spicy things. The most iconic of these is the vada ("wada") pav, a sandwich filled with a fat, crispy, heavily spiced... More>> 
While most East Village Japanese restaurants concentrate on either sushi or noodles, Chiyono presents home-style Japanese cooking, like your Nipponese mom would have made. That means a roster of croquettes, of which the best heaps potatoes on a pair of splayed fresh sardines, then deep-fries... More>> 
With admirable economy, this brother to Hummus Place on St. Marks concentrates on one foodstuff, and one alone. Luckily, the hummus is superb: creamy, garlicky, and paradoxically dense and light with alternating forkfuls. Of three configurations, the best involves the warm fava bean stew known... More>> 
When we first walked in, we were not impressed with L'Artusi's decor. With its dark walls, it's as though we were in cave, while the striped furniture made it circus-like. But once the food started to trapeze in, we were delighted. Using Italian ingredients tweaked with plenty of New American... More>> 
Falafels descended on us like miniature spaceships in 1971, when this joint opened. The effect was immediate and lasting. Today there is still a line of cheap Middle Eastern places to prove it. Revisit Mamoun's––where dim lighting and faded ethnographic gewgaws evoke the souks of Beirut and... More>> 
This Keith McNally (Pastis, Balthazar) remake of a Village old-timer reverently preserves the louche interior, while switching the menu from Italian-American to French brasserie fare, with an emphasis on meats and, especially, organ meats. Thus the sturdy roasted marrow bones offered with plenty... More>> 
This controversial addition to the Batali empire freaked people out with its cracker-like pizzas, one featuring the cured pork fat known as lardo. You can skip the pizzas entirely, though, feasting on cheese, cured meats, and little dishes of pickled seafood, beans, and vegetables from an... More>> 
Named after a 12th-century superhero, Ushiwakamaru refreshingly devotes itself almost exclusively to sushi, without the extraneous fried and broiled main courses that clog the typical downtown Japanese menu. The raw fish is of similar caliber to Tomoe and Hasaki, which means that it's damn good,... More>> 