New York City
Restaurants in New York City
Named after a variety of small, green olives, Picholine is the first restaurant owned by famed chef Terrance Brennan, who formerly served as a saucier at the renowned Le Cirque restaurant.
This intimate and super-casual restaurant near the Williamsburg Bridge serves only one or two varieties a night, but the oysters are exceptionally fresh, always well-chosen (usually East Coast), and impeccably shucked.
Sprawling new-baroque drinking and dining venue
What began as a lone fruit and vegetable stand in 1933 is now a multistory gourmet grocery store in the Upper West Side, known for its vast displays of prime meats, artisan cheeses, fresh produce, and imported goods from across the globe.
Located on the ground floor of a brick row building, the interior of this popular spot is styled as an easygoing bistro, with simple wood floors and seating, soft lighting, a copper bar, and plant-filled wall nooks.
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.
Some New Yorkers cite Papaya King as the penultimate hot dog, but for many natives, there's no substitute for Gray's Papaya. Gray's may have been a latecomer—it was established in 1973, more than 40 years after the original Papaya King—but it serves an even tastier product than its competitor.
Jampacked nightly despite its oversized proportions, this restaurant on the Upper West Side is a popular destination for reasonably priced Greek cuisine in hearty portions.
Cuban and Mexican prove a wining combination at this lively little Nolita café. The ambience starts with bright blue exterior and extends indoors with colorful tiles and a stainless steel counter, resulting in a kind of cross-cultural diner effect.
At this small Upper East Side omakase-only restaurant, diners are greeted by a sign that reads: Today's Special — Trust Me. The small establishment only seats about 30 people at both the bamboo sushi bar and wooden tables.
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.
Part French brasserie and part American tavern, chef Daniel Boulud’s DBGB Kitchen and Bar (one of five Boulud-owned New York restaurants) is a lively, industrial-style eatery designed with polished cement floors, dark custom furniture, and a partially open kitchen.