New York's Top Restaurants
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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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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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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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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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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An ethereal bowl of Berkshire pork-laden ramen soup. From the article New York's Top 50 Restaurants
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Octopus with sage and candied celery from Falai. From the article New York's Top 50 Restaurants
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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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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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Dumplings, garnished with shiitake mushrooms. From the article New York's Top 50 Restaurants
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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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The Pig's cult-status gnudi or pillowy gnocchi. From the article New York's Top 50 Restaurants
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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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Chef Joël Robuchon's new 57th Street address for L'Atelier. From the article New York's Top 50 Restaurants
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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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Each Peach, one of the eight desserts on the menu. From the article New York's Top 50 Restaurants