Restaurants in New York
Bright green, Caribbean turquoise, and sunshine-like yellow cover the walls of this colorful, Brazilian and South American Bistro in the East Village. Roman shades let in plenty of natural light in the main dining area, but most patrons prefer sidewalk seating during the warmer months.
Lunch on smoked-duck salad or French onion soup on the broad, sunny deck overlooking Wagner’s vineyards.
Telepan is an Upper West Side restaurant with an earth-friendly theme and a menu that changes with the seasons. Produce is locally sourced, and meats, including the ribeye-for-two, are free-range.
Located inside New York’s John F. Kennedy Airport at American Airlines’ Terminal 8, Vino Volo is a contemporary wine bar and restaurant taking its namesake from "wine flight" in Italian.
Reminiscent of the 1920’s and 1930’s, New York’s Employees Only is a small, Art Deco-inspired restaurant serving American Nouveau cuisine in the West Village.
Joining New York's trend for mobile gourmet food, this Belgian waffle house on wheels run by Thomas Degeest maintains four outlets throughout the city.
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.
If you ask someone where they want to go out to eat, few consider a museum. The proprietors of Modern, located inside the Museum of Modern Art, aim to change that.
Occupying a former bodega in Lower Manhattan, WD~50 is acclaimed chef Wylie Dufresne's first venture where he is both the owner and chef.
This sleek, wooden East Village noodle bar has the right kind of hype—not the high-gloss, flashy, media type, but the street level, word-of-mouth kind. The reason?
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.
Umberto Assante founded Da Umberto in 1987, and the restaurant is now run by his son Vittorio Assante, who is committed to maintain his father’s legacy, combining “tradition with innovation.” At Da Umberto, you’ll be served authentic Italian food like raviolaci, pasta stuffed with mushrooms and t