The 10 Best New Restaurants in NYC, 2014
Our Best of NYC 2014 issue divulges more than 350 things that we love about this city. More than 100 of those are related to food and drink, including our Best New Restaurant. In order to bestow that award, we had to first cull a short list of our favorite places to have opened in the last year. And because each restaurant on there is a place at which you should have a meal, we've whittled things down to this, our 10 best new restaurants in NYC in 2014.
10. NoMad Bar, 10 West 28th Street, 347-472-566 Lauded barmen Leo Robitschek and Chris Lowder preside over a massive selection of craft cocktails at this boozy annex to Daniel Humm and Will Guidara's NoMad restaurant. Vaulted ceilings and an arched centerpiece bar command the room, which looks like a castle library turned neighborhood pub. Impeccable service and buttoned-up bar food (including an epic foie gras and truffle chicken pot pie), combined with giant vertical punches called cocktail explosions, solidify this ritzy watering hole as one of the city's best nights out contained to a single location.
Han Dynasty via Facebook
9. Han Dynasty, 90 Third Avenue, 212-390-8685 Last fall, New York got its first outpost of this burgeoning Philadelphia chain, a mostly Sichuan (and Cantonese- and Taiwanese-influenced) concept slated to mushroom into 100 locations in short order. This city is often skeptical toward outsiders, but it welcomed owner Han Chiang with open arms; neighbors pack booths and tables of this bare-bones establishment for fiery, peanut-sauce-coated dan dan noodles and sizzling woks of chile-stung chicken and beef. It's easy to overlook the appetizer section when there are so many worthy dishes on a menu, but don't miss the chicken wings -- they're fried so crispy they're almost feathery, then tossed with spicy pepper.
8. Narcissa, 25 Cooper Square, 212-228-3344 John Fraser says it was years after he opened Dovetail on the Upper West Side that he finally achieved what he set out to accomplish, and in the process of doing so, his style evolved significantly. But now that he's clarified his philosophy, which is vegetable-forward and Californian, he's taken on the challenge of executing it downtown at Narcissa. At the younger sibling, the chef is playing more with produce-oriented dishes, though his work with meat, which he prefers to treat as a garnish rather than a banished ingredient, is also excellent. Fraser's pastry-bound carrots wellington is practically iconic at this juncture; you'd do well to order his lamb and crudo, too.Next Page
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