Restaurants in Manhattan

Opened by Venezuelan native Luis “Lucho” Quintero in 2004, El Cocotero offers guests fresh, authentic Venezuelan cuisine. Start your meal with a tropical juice like parchita or guanabana, and then enjoy some sweet plantains with orange glazed baked chicken and asado negro.

Join the Third Wave of the New York coffee revolution. Joe the Art of Coffee cafe in the East Village is placing NYC on the map for top quality coffee.

The scene centers on live entertainment at Café Carlyle, where cabaret legend Bobby Short graced the stage for three decades before passing away in 2005.

"It's a temple of chicken in midtown Manhattan, the real deal and a long-time chefs' favorite. Head up the stairs and give them your name and telephone number-then have a drink next door at the karaoke joint until they call you.

Celebrity chef David Burke’s original restaurant on the Upper East Side has undergone renovation and now reflects the playfulness of the menu.

When you want a meal consisting of comfort food like mom used to cook, head over to the Kitchenette Uptown in Morningside Heights. The diner has a cottage feel, with pink polka dot wainscoting, a black and white tiled floor, and tables made with salvaged doors.

What began as a speakeasy in Midtown during Prohibition has become one of the most historically significant dining destinations in the country. The three restaurants and ten private rooms serving fine American cuisine have seated every president from Eisenhower to Bush Jr.

Pretty young things flirt by the light of flickering votives in this fabulously romantic brick-walled space that evokes a 1920's speakeasy half-hidden on a forlorn stretch of the Lower East Side.

The restaurant has the city’s most welcoming service, an organic earth-toned design, and a treasure in its creative, French Laundry–trained chef-owner John Fraser, whose haute-humble menu dazzles even with lamb’s tongue and brussels sprouts.

Andrew Carmellini (also behind Tribeca’s buzzed-about Locanda Verde) hits all the right notes at this platonic ideal of the American bistro: oysters, fried chicken with honey and butter–soaked biscuits, a towering sandwich of fried soft-shell crab and kaffir-curry sauce.