New York's Top Restaurants

By Anya von Bremzen
June 10, 2010

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David Nicolas

Una Pizza Napoletana. The apotheosis of an Italian pie in the East Village. From the article New York's Top 50 Restaurants

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David Nicolas

The Doughnut Plant. A sample of the shop's 70 varieties of doughnuts. From the article New York's Top 50 Restaurants

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David Nicolas

Sugar-glazed glory on Grand Street. From the article New York's Top 50 Restaurants

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David Nicolas

L'Atelier. Executive chef Yosuke Suga at work in the open kitchen at Joël Robuchon's New York outpost. From the article New York's Top 50 Restaurants

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David Nicolas

Toro served with crispy onion rings. From the article New York's Top 50 Restaurants

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David Nicolas

The calm before the crowds at Clinton St. Baking Co., a Lower East Side brunch favorite. From the article New York's Top 50 Restaurants

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David Nicolas

Momofuku chef David Chang tastes oysters with kimchee at his tiny East Village noodle bar. From the article New York's Top 50 Restaurants

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David Nicolas

An ethereal bowl of Berkshire pork-laden ramen soup. From the article New York's Top 50 Restaurants

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David Nicolas

Octopus with sage and candied celery from Falai. From the article New York's Top 50 Restaurants

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David Nicolas

Iocopo Falai, owner and chef of Clinton Street's most inventive Italian restaurant. From the article New York's Top 50 Restaurants

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David Nicolas

The best seat in the house. From the article New York's Top 50 Restaurants

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David Nicolas

Dolcetto before dinner. From the article New York's Top 50 Restaurants

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David Nicolas

The retro-Asian interior of Chinatown Brasserie, setting the mood for classic dim sum. From the article New York's Top 50 Restaurants

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David Nicolas

Service with a smile. From the article New York's Top 50 Restaurants

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David Nicolas

Chinoiserie touches. From the article New York's Top 50 Restaurants

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David Nicolas

Dumplings, garnished with shiitake mushrooms. From the article New York's Top 50 Restaurants

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David Nicolas

Manhattan's first English Gastropub, The Spotted Pig, in the West Village. From the article New York's Top 50 Restaurants

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David Nicolas

A pint of stout (draft, of course). From the article New York's Top 50 Restaurants

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David Nicolas

The Pig's cult-status gnudi or pillowy gnocchi. From the article New York's Top 50 Restaurants

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David Nicolas

A lunch to linger over. From the article New York's Top 50 Restaurants

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David Nicolas

At Falai, on the Lower East Side. From the article New York's Top 50 Restaurants

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David Nicolas

Pancakes and waffles are topped with strawberries, blueberries, shaved almonds, and warm maple butter. From the article New York's Top 50 Restaurants

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David Nicolas

Chef Joël Robuchon's new 57th Street address for L'Atelier. From the article New York's Top 50 Restaurants

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David Nicolas

Past chef Will Goldfarb (far right) and his team create some of the most inventive sweets in New York. From the article New York's Top 50 Restaurants

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David Nicolas

Each Peach, one of the eight desserts on the menu. From the article New York's Top 50 Restaurants

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David Nicolas

The Spotted Pig's addictive Cuban sandwich. From the article New York's Top 50 Restaurants

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David Nicolas

Unwinding at the Spotted Pig. From the article New York's Top 50 Restaurants

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David Nicolas

Dinner is served at Falai. From the article New York's Top 50 Restaurants

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David Nicolas

L'Atelier de Joël Robuchon. From the article New York's Top 50 Restaurants

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