Chelsea

Restaurants in Chelsea

Inside Manhattan’s Meatpacking district sits the massive, 16,000-square-foot Buddakan, an Asian fusion restaurant, in what used to be a Nabisco cookie factory.

The Big Apple has become a barbecue battleground lately, but our award for the smokiest, juiciest cue goes to this big raucous space that seems to have been airlifted from Texas, lock, stock, and smokehouse.

Located in Chelsea, Tia Pol serves hearty tapas and Spanish cuisine. Wide front doors open into the small, brick-walled bar and restaurant; above the bar, there is a selection of Spanish wines.

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.

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

Located inside the historic 1904 building that once housed the Breslin Hotel and is now home to New York’s Ace Hotel, The Breslin was created by chef April Bloomfield of the Spotted Pig fame.

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.

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