Restaurants in Manhattan
See all restaurants in:
- Battery Park
- Bowery
- Chelsea
- Chinatown
- East Village
- Financial District
- Flatiron District
- Garment District
- Gramercy
- Greenwich Village
- Harlem
- Hell's Kitchen
- Little Italy
- Lower East Side
- Madison Square Park
- Meatpacking District
- Midtown East
- Midtown West
- Murray Hill
- NoHo
- Nolita
- Soho
- Staten Island
- Tribeca
- Union Square
- Upper East Side
- Upper West Side
- Washington Heights
- West Village
Momofuku Ssäm Bar
David Chang has won over the hearts of many with his epic large format feasts, from the Fried Chicken Dinner at Noodle Bar to the Smoked Lamb Shoulder with Rice at Ma Peche. While we’d happily sit down to get our fill at any of these group meals, when we have a hankering for some duck, we round up a few of our food loving friends and reserve the Rotisserie Duck feast at Ssam Bar.
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Kin Shop
Harold Dieterle isn’t afraid of a little (or a lot…) spice at Kin Shop, his modern Thai restaurant in the West Village. He turns up the heat in many of the dishes on the menu, including his Braised Skate and Calamari Curry with Pickled Green Peppercorns and Northern Thai Style Curry Noodle. But one of the hottest dishes on the menu is the Spicy Duck Laab Salad.
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Peking Duck House
If you’re an aficionado of Peking Duck, this Chinatown joint is a rite of passage. The gargantuan menu features regional cooking of Shanghai, Szechuan and Peking and there’s plenty worth trying. Their signature dish happens to be a flawless rendition. (Dare we say it’s one of the best in the city?!)
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Doughboy’s Killer PB & J Pound Cake
You know those people who say, “I don’t have a sweet tooth,” or “I only crave salty foods”? I don’t trust them. How is that humanly possible? I can’t imagine having the kind of willpower it takes to stare down a LeVain Bakery cookie and walk away. What kind of sad existence is that anyway?
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Gotham Bar and Grill
Talk about a classic New York dish: The tuna tartare at Gotham Bar and Grill has been around since the late 80’s and it’s still going strong. (Eater recently featured it as one of it Untouchables.) Chef Alfred Portale dreamed up the dish while sitting at a sushi bar, which is why he uses sushi-grade yellowfin tuna (his purveyor is the same as the guy who use to deliver fish to his favorite sushi spot, the late Sushi Hatsu). Portale likes to build food vertically and his tower of tuna is visually captivating. He makes his tartare with finely diced tuna mixed with shallots, salt, pepper, and some fresh herbs. The tower itself rests on a bed of Japanese cucumbers and comes topped with three baguette spears and a tangle of frisee. It’s an architectural masterpiece that sits about six...
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Balthazar
Balthazar is one of New York’s great French restaurants. People come here for the scene and to eat classic French dishes, like Steak Au Poivre, French Onion Soup, and Apple Tarte Tatin. So where else would you go for a classic French-style Steak Tartare than to Keith McNally’s Paris bistro-inspired masterpiece?
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Morimoto
There’s tuna tartare and then there’s Morimoto’s version. Considering his love for luxury ingredients, we should’ve expected something decadent, but this Toro Tuna Tartare takes the cake. It’s extravagant, expensive, and worth every penny.
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Ilili
Despite the fact that New York is a melting pot of cuisines, good Lebanese is not as easy to come by as you might think. Ilili breaks the mold by combining traditional Lebanese flavors with more modern Mediterranean ones. One of our favorite finds at Ilili is the kibbe naye beirutieh, the steak tartare.
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Chef Joe Doe
Chef Joe Dobias and mixologist Jill Schulster have put together what they’ve dubbed as an “aggressive American” menu at their East Village restaurant. Not only does that phrase capture the essence of their bold dishes, like the Fried Chicken Feet and the Pork and Beans with Duck Eggs and Bacon Dough, it also explains Chef Joe Doe’s list of Prepared Beers. The 10-item beer cocktail list features primarily American brews spiked with hand-made spirits seasonal juices, salts, and unusual ingredients like frozen marshmallows and peanut dust.
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The Tippler
This bar sits discreetly under Chelsea Market in a reclaimed, century-old basement. The resulting ambiance is elegant with an old-timey vibe, buzzing with the young and hip Meatpacking crowd. The Tippler’s food offerings are basic, with small plates, pickles, and sandwiches, but the extensive cocktail list is reason enough to venture there. It’s edgy and witty, referring to shots as Fast & Furious, mixing chocolate vodka with the juice of a blood orange in the “Weeping Gypsy,” and featuring some frozen slushies. Their “Gin and Chronic” is an innovative take on the classic gin highball. The drink’s ingredients – gin, hops, spiced lime, and tonic – belie how elaborate it is. Garnished with a dried conical hop and a wedge of lime, this drink is complex, full of notes of spices and citrus.
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Death and Company
Death and Company is one of the city’s cult cocktail spots, one of the drinking establishments that helped bring back the world of speakeasies and old school cocktailing. The bar is notorious for its supply of bitters, infused spirits, and sweet syrups. The drink menu is expansive, you might even say it’s encyclopedic, featuring everything from punch to Juleps and tequila-based drinks. They even have a selection of intricate beer cocktails, lovingly referred to as “Noble Hops.”
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The Breslin Bar & Dining Room
This ultra hip bar, tucked into the equally hip Ace Hotel, offers a cool ambience and a drool-worthy menu from the creative mind of April Bloomfield. Pair some of her inventive bar snacks, including the Boiled Peanuts Fried in Pork Fat or the Sea Salt and Pepper Crisps, with one of the Breslin’s outstanding beer cocktails.
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Desnuda
It wouldn’t be right to mention ceviche in Manhattan without a nod to teeny spot in the East Village called Desnuda It is a cevicheria afterall and a fine one at that. Other than wine, they have little else, so settle in for a ceviche tasting. There’s no kitchen, just a sushi fridge and a toaster oven.
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Rouge et Blanc
If you haven’t been to Rouge et Blanc, the Ceviche is a perfect excuse… to start anyway. But there’s a lot to adore about this French-Vietnamese sleeper in Soho. The small plates menu make it ideal for a date or a light dinner where you can share and sample the scope of the menu, which includes Vietnamese Sausage and Hanoi Chicken.
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La Esquina
This trendy, deli-front restaurant is one part taqueria, one part brasserie, and another part café. With three different restaurants in one, you’ll be able to get your ceviche fix even if you can’t secure a table in the cafe below. La Esquina’s taqueria, open from 8 a.m. to 2 am., features a modest lunch counter and does mostly to-go and delivery orders, but you can get ceviche pretty much anytime you’re craving it.
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La Mar Cebicheria Peruana
If anyone knows how to do ceviche, it’s the Peruvians. Hailed as the “Jean-Georges of Peru,” Chef Gaston Acurio brings some serious culinary cred to the table, with 31 acclaimed restaurants in a dozen countries. You’ll have to overlook the gloomy decor and a few mediocre entrees, but the selection of ceviche (or cebiche as they call it) alone is worth a trip to this Washington Square Park newcomer.
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Rosa Mexicano
Say what you will about chain restaurants, but Rosa Mexicano defies the stereotypes. For starters, the guacamole, mashed up tableside, is inarguably good. Then there’s the addicting “Frozen Pomegranate Margarita.” But the thing that truly elevates this chain is the ceviche, especially their Hamachi Tacos and Rock Shrimp variation.
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Fatty ‘Cue Manhattan
Fatty ‘Cue has a knack for bringing some unusual flavors together to create curiously killer combinations. There’s the Crispy Lamb Breast with Cantaloupe, the Dorade with Sugar Plums, and the Poached Chicken with Pickled Jalapeño. There’s a running theme here. Zak Pelaccio likes to marry some type of succulent meat with a bit of citrus, something sweet, or a little heat. One of our favorite pairings at Fatty ‘Cue is the Bacon and Clams, an ensemble of Manila clams, house-smoked bacon, pickled chili, and curry leaf, with a dose of ginger and shallots added at the end for good measure. Giving new meaning to Surf & Turf, it makes a compelling case for swapping out the steak and lobster for...
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Beauty & Essex
Chris Santos has always managed to walk a fine line between kitschy and cool, andBeauty & Essex is no exception. Just beyond the faux pawn shop is a super sexy, bi-level space with sixties decor, a two-story chandelier, and champagne flowing in the ladies room. A place this sexy ought to have sexy finger food. Santos rises to the occasion with grilled shisito peppers, roasted bone marrow and beet carpaccio. The Grilled Cheese, Smoked Bacon, and Tomato Soup Dumplings are a playful spin on the classic Grilled Cheese and Tomato Soup Combo. Except here everyone gets their own Chinese soup spoon, which comes with a crispy, cheesy dumpling, topped with bacon sprinkles, in a teeny pool of sweet tomato soup. Slurping is not only acceptable, it’s the most proper way to eat this comforting, sexy, and downright delicious...
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Having your own forager may be a badge of honor nowadays, but Print was one of the first restaurants in the city to pioneer the trend. As a result, their menu is hyper seasonal and lined with locally grown, organic produce. With devotion to such high quality ingredients, that probably means their Maple Sticky Buns are somewhat good for you, right? Well, we’re going to keep telling ourselves that as we devour Print’s devilishly good baked goods. Pastry Chef Heather Carlucci-Rodriguez starts with a light and fluffy bun, adds crunchy bits of maple-glazed bacon, and finishes the whole thing off with a drizzle of maple-butter glaze. And remember, the bacon is from Mountain View Farm in upstate New York, in case you need to explain to your friends why you’re eating a second… or third sticky bun. But our guess is that they...
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