Restaurants in East Village
You’ll sometimes spot a boldface name, sans entourage, sipping cappuccino and tucking into a plate of haloumi eggs at this sunny, busy Moroccan café that has been a magnet for artists, musicians, and writers since it opened in 1983.
Chef Sara Jenkins’ tiny storefront take-away features a well-lit display case of its namesake succulent roast pork, great soups and sides (potatoes and burnt ends are a must), but only seven seats at the narrow counter.
Housed in a former foodcart garage, this mostly-Korean hot spot offers a space far more expansive than most in this low-rise neighborhood.
Dedicated to creating “a new chocolate culture,” Max Brenner, who often refers to himself as "the bald man," opened this restaurant devoted solely to chocolate back in 2006.
Tarallucci e Vino famously operates under the philosophy that "generally, appetizers and desserts are the most interesting items on the menu," and to that effect they warmly welcome patrons seeking no more than a stellar glass of wine and a plate of artisanal cheeses.
Super-sized pricing and exquisite décor mark this subterranean Japanese restaurant high end for the East Village.
This spare yet cozy East Village joint, endearingly decorated with old agricultural implements and populated by bearded neo-bohemians, is the brainchild of Peter Hoffman, who was championing sustainable agriculture at Savoy long before the current farm-to-table trend swept up New York.
Mexico City—born chef Patricio Sandoval reinterprets traditional Mexican cuisine using local ingredients at this East Village taqueria.
The original Il Buco a block away started life as an antique shop and evolved into a homey, well-loved trattoria.
This cafeteria-style Union Square spot is a late-night favorite for burgers and booze-spiked milkshakes.
With a mile-long list of accolades and awards—and even longer waits for stools at his East Village dining bars—the Korean-American cook David Chang is New York’s favorite chef du jour.