Restaurants in Chelsea

Named for the flavor-packed crust that forms on the bottom of the paella pan, this small spot embraces Spanish culinary traditions—from the menu to the long communal tables. One tip: As good as the crispy potatoes, spicy chorizo, and other tapas look, don’t fill up on them.

Portuguese-American chef George Mendes’s menu (the most perfect salt-cod croquettes west of Iberia; refined-rustic rice studded with bits of chorizo, olives, and duck confit and cracklings) is a succession of highs.

Simple and understated describes both the decor and food at Omai in Chelsea. Black chairs, white tablecloths, and softly glowing lanterns adorn this Vietnamese restaurant.

Sister restaurant to the Harrison, this Chelsea hotspot was established by chef Jimmy Bradley in 1999. Red and white barn siding lines the interior, where wooden furniture and vibrant local art are illuminated by large hanging lanterns.

Residing in a Flatiron townhouse, the fish and seafood edition of Laurent Tourondel’s BLT franchise (others include BLT steak in Midtown and Gramercy's BLT prime) features walnut tables, an open kitchen, and a retractable glass roof on the third floor.

Situated in Chelsea’s Maritime Hotel, Matsuri fills an unusual niche in the Japanese restaurant scene. For starters, it’s enormous, with high vaulted ceilings, oversize paper lanterns, and a lengthy bar.

Tia Pol, the only truly authentic tapas bar in New York City, spawned an equally lovable sibling in the western reaches of Chelsea.

Located in Chelsea, not far from the West Chelsea Gallery Scene, Bottino's serves Tuscan fare. Inside, the restaurant has mid-century modern decor with white painted brick walls lined with pots of flowers.

Named after a famous Barcelonan market, Boqueria resembles a traditional tapas bar but also offers a range of large dishes, such as seafood paella.

Ronnybook Farms of Columbia County is fast becoming an NYC institution. Chelsea Market plays host to

La Bottega Italian restaurant in Chelsea is a surprising find, being housed in the lobby of the Maritime Hotel. The funky trattoria is tiled in white, with borders of bottles, baskets of oranges, and hanging salamis, while brown leather banquettes surround the free pool table.


Short for Righteous Urban Barbeque, RUB is helmed by legendary Kansas City pit master Paul Clark, who grills up tender meat dishes like beef brisket, bacon chunks, and burnt ends at his Chelsea restaurant, and serves them by the pound in metal pie plates and Styrofoam cups.