Restaurants in New York
Easy to miss, this unassuming West Village restaurant is located inside an unmarked, 100-year-old brownstone. After entering through the dimly lit basement, diners step upstairs to the intimate, candle-lit dining room that feels reminiscent of a dinner party.
Named after former chef-owner Laurent Tourondel (BLT stands for Bistro Laurent Tourondel), this lively restaurant is Tourondel’s take on a modern American steakhouse.
This small restaurant — painted in the bright yellow, green, and white of the Jamaican flag — specializes in Caribbean-style patties. The crispy pastries are stuffed with a mixture of allspice, black pepper, and a choice of seasoned ground beef, chicken, or cabbage and potatoes.
Tiny, cramped, and lively, this subterranean East Village eatery serves affordable Japanese fare in a no-frills dining room.
This bistro menu was created by Lee Hanson and Riad Nasr, chefs at Manhattan's Balthazar and Minetta Tavern. Their confit de canard with crispy fries cooked in duck fat transports you to Paris without making you leave the gate.
A small red car with the restaurant’s insignia located on the side is kept parked like a beacon in front of this French bistro.
Styling itself as the "home of Cuban cuisine" in New York, Margon is a neighborhood favorite for its authentic fare and unpretentious atmosphere.
We do love Jody Williams’s sweet, expertly curated, and dollhouse-scaled taste of idealized France in the West Village.
With an 80,000-bottle cellar especially rich in Burgundies and Barolos, this clubby brown-on-beige oenophile’s haunt is where wine barons uncork 1937 Romane Conti and the city’s top sommeliers trade grape gossip after work in the bar.
Located across the East River from Manhattan, this Mexican restaurant is known for its rooftop terrace with views of the Statue of Liberty, Governor’s Island, and the Manhattan skyline.
A popular TriBeCa eatery, The Harrison is managed by chef/owner Jimmy Bradley, who also operates the successful Red Cat in Chelsea.
A truly innovative dining concept, Obikà is a restaurant with a menu based entirely on the Mozzarella di Bufala Campana DOP, or mozzarella crafted in the Campania region of Italy.
Born in Bangkok, chef Pam Panyasiri now brings the flavors of her homeland to Hell’s Kitchen at this no-frills, cash-only café.