New York

Restaurants in New York

With their big-name chefs and dizzying array of options, New York restaurants lead the cusp of food trends. You can dine on the porch of a Finger Lakes restaurant, (nonchalantly) spot celebrities in Soho cafes, or grab a bite in hipster Brooklyn eateries. Here are just a few highlights among New York restaurants:

Vinegar Hill House is a DUMBO (Down Under the Manhattan Bridge Underpass) restaurant offers creative American cuisine such as sunny duck egg and cast iron chicken, finished off with Guinness chocolate cake for dessert. Armani Ristorante is a hidden gem, tucked in the Fifth Avenue Armani store, that offers divine takes on Italian such as Lasgnetta, a decadent stack of eggplant slices and marinara. Peekamoose Restaurant is a New York restaurant and taproom in the Catskills run by chefs who left the Big Apple for the country; its offers huge portions, using lots of produce from local farmers, in a quaint setting. Blue Hill at Stone Barns is a renowned restaurant, in New York’s Pocantico Hills, located in a barn that used to belong to the Rockefellers. It now offers “farmers feats” highlighting the best local produce, poultry, and beef selections. Just bring your appetite: the changing selections include five-course, eight-course or a twelve-course dinners.

Here, Alex Raij and Bilbao-born Eder Montero (former chefs at the beloved tapas haunt Tía Pol) preach authentic Basque—not Spanish—cooking.

There's no hiding in this brightly lit, red- and gold-accented restaurant in Flushing. The authenticity—and thus, the heat—of Spicy & Tasty's Sichuan cuisine sets it apart from the abundance of other Asian restaurants in the area.

Part restaurant, part lounge, and part event space, Taj II serves American-Indian fusion cuisine in a stylish, two-story building located in the Flatiron district.

Gusto Ristorante and Bar bills itself “as close to actually dining in Italy as it gets.” This West Village neighborhood eatery has won the loyalty of regulars with its emphasis on freshness; all pasta is made in-house, and the menu changes regularly to take advantage of seasonal produce.

Husband-and-wife team Marco Moreira and Jo-Ann Makovitzky combined their backgrounds in sushi (Marco) and classic French cuisine (Jo-Ann) to open Union Square’s Tocqueville in 2000.

"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.

Serving an extensive menu of pan-Asian fare, this cash-only restaurant is housed inside two adjacent storefronts in the Park Slope neighborhood.

Chef-owner Daniel Nilsson's DNA may well be found in the Swedish specials he presents each week, like the toast Skagen, with its judicious use of dill, cold shrimp, and delectable whitefish roe.

Consistently named among the best Mexican restaurants in Manhattan, El Paso has three uptown locations including this lively outpost on Lexington Avenue. “Authentic” is the restaurant’s watchword: the recipes are not Americanized, and the emphasis is on fresh, traditional ingredients.

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.

At Mile End Delicatessen, in Brooklyn, Noah and Rae Bernamoff serve Montreal-style bagels; Noah is from Montreal and, as is typical, thinks their bagels are better than New York’s. New York's are hard, boiled, the hole irregular; theirs is softer, sweeter, as if a metaphor for Canadian life.

 

Anthos closed for business in August 2010.