The Best Manhattan Restaurants of 2014
It’s pretty astounding how many new restaurants open in New York each year, though to be sure, some are a lot more noteworthy than others. So as 2014 draws to a close, we’re reflecting on the establishments that really made an impact on Manhattan’s dining scene — from Enrique Olvera’s Mexican juggernaut, Cosme, to an unexpected sleeper hit — the modern Chinese eatery, Tuome.
Cosme
Arguably the most anticipated opening of the year, Cosme is Enrique Olvera’s very first stateside project (he’s the mastermind behind Pujol in Mexico City; frequently cited as one of the best restaurants in the world). So haters can officially rethink the statement that New York doesn’t have decent Mexican food; not when Olvera’s serving up Cobia al Pastor, Lobster Pibil, Husk Meringue with Corn Mousse and — be still our hearts! — obscenely decadent Uni Tostadas.
Read MoreTuome
We never saw this one coming — a small, non-descript spot on a rag-tag East Village block, run by a young, essentially unknown EMP alum, emerged as one of our very favorite restaurants of the year. Seriously. And Tuome’s Thomas Chen has made the strongest case yet for a rising interest in elevated Chinese food; who needs greasy takeout egg rolls, lo mein and fried rice, when you can feast on Beets with Crispy Quinoa and Five-Spice Yogurt, Octopus with Potato Espuma and Pork XO, and a platter of Berkshire Pork, served with spicy peanut noodles and a tasty array of condiments?
Read MoreLittle Park
In recent years, Andrew Carmellini is one of New York’s most prolific restaurateurs, and he certainly wasn’t resting on his laurels in 2014, debuting not just one, but two spots (with more on the way). And while Bar Primi proved a perfectly charming addition to the East Village, with affordable pastas and rustic “Specials of the Day,” Little Park was his real wow moment — a farmer’s market-focused stunner, featuring Black Kale Ravioli, Butternut Squash with Burrata, and Dry-Aged Duck with Turnips and Tangy Grapes. Lest we forget the stunning wine list assembled by the talented Josh Nadel.
Read MoreBatard
Drew Nieporent has reinvented his Tribeca space three times in the last 30 years (it was formerly Corton, and before that, Montrachet), but its newest iteration, Batard, is by far the most approachable, and arguably, the most appealing. A great deal of the credit goes to Austrian chef, Marcus Glocker, who — in stark contrast to the mercurial, highly conceptual Paul Liebrandt — adds heart and soul to creative, but still wholly recognizable dishes, like Roasted Beets “Linzer,” Octopus “Pastrami,” and Granny Smith and Sweetbread Strudel.
Read MoreNarcissa
Dovetail’s John Fraser teamed up with top hotelier Andres Balazs, to open this lovely, vegetable-focused restaurant in the Standard East Village. And the duo takes their farm-to-table mission at Narcisssa seriously — as much as possible is sourced from Balazs’ own parcel of land in the Hudson Valley — from the greens in the salads to the carrots transformed into “fries” and served with jalapeno-tofu dip, to the delicate soft scrambled eggs, scattered with blue crab on top of a grilled baguette.
Read MoreBowery Meat Company
Every couple of years or so, John McDonald and congenial chef Josh Capon add another winner to their already strong roster of restaurants. In 2012, it was the tequila-fueled Mexican cantina, El Toro Blanco, and in 2014, it was a cavernous, celeb-studded steakhouse, Bowery Meat Company. And while we dug a refreshing starter of Zucchini Carpaccio, for the most part, vegetarians need not apply; carnivorous delights include Short Rib Ravioli, Duck Lasagna, Pork Ribeye, Dry-aged Strip and Colorado Lamb.
Read MoreRoot & Bone
While everyone adores buttermilk biscuits and fried chicken, southern fare doesn’t often command the same respect as, say, French, Italian or Japanese cuisine. And while no one would call Root & Bone a fine dining restaurant, it received just as much buzz this year (and was as sought after a reservation as) many of New York’s big name, high-end openings. Chalk it up to Jeff McInnis’ killer, tea-brined bird, dusted with dehydrated lemon and drizzled with spiked Tabasco honey.
Read MoreAll’Onda
Although the name “All’Onda” refers to the waves in a perfect plate of risotto, we can’t get past Chris Jaeckle’s pastas at this hopping Venetian eatery, especially the chewy strands of Bucatini, clad with clinging spiced breadcrumbs and saline swaths of smoked uni, and the hearty Lumache (large shells), flavored with chocolate and aged duck ragu, and offset by crunchy, bitter leaves of barely-cooked treviso.
Read MoreMarta
It’s hard to make waves with pizza in New York, but Nick Anderer, a Union Square Hospitality Group MVP, quickly amassed a passionate fan club for his Roman-style pies at Marta. The thin-crusted specimens come in a number of variations, some with red sauce, some not… but since you’ve doubtless waited long enough for your table, go ahead and order liberally from both sides of the menu (we recommend the Trippa alla Romana with Tripe, Mint and Chili, and the Patate alla Carbonara with Potatoes, Guanciale, Black Pepper, Pecorino and Egg).
Read MoreWhite Street
Speaking of the Union Square Hospitality Group, one of its star players, Floyd Cardoz, finally broke out on his own this year, landing in a supersized, seriously plush space in Tribeca. Since no one knows spices like the India-born Cardoz, be sure to zero in on a number of exotically-flavored options at White Street, including Tuna Poke with sea vegetables, quail yolk, toasted coriander and tamari, Rice Flake-Crusted Sea Bream served with brussels sprouts and a tamarind glaze, and Roasted Delicata Squash shellacked with maple syrup, lime and long black pepper.
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