Chelsea

Restaurants in Chelsea

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

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.

Culinary moguls Mario Batali and Joe Bastianich bring high-end glamour to the Meatpacking District with Del Posto, a 24,000-square-foot Italian restaurant.

RUB

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.