Restaurants in New York City

Surfish Bistro

Cuisine: Global Fusion | Featured in Best Of

There are no culinary boundaries at Surfish Bistro, which is exactly what makes this Park Slope spot interesting enough to leave the island of Manhattan. It makes sense that a Lima-born chef would know his way around ceviche, but that’s just the tip of the iceberg.

La Mar Cebicheria Peruana

Cuisine: Peruvian | Featured in Best Of

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.

Rosa Mexicano

Cuisine: Mexican | Featured in Best Of

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.

Fatty ‘Cue Manhattan

Cuisine: | Featured in Best Of

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...

Beauty & Essex

Cuisine: | Featured in Best Of

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...

Traif

Cuisine: | Featured in Best Of

There’s something oddly endearing about this irreverently non-kosher restaurant, located smack in the middle of a Hasidic neighborhood in Williamsburg, Brooklyn.   The cheeky name sets the tone for the menu, studded with pork and shellfish, but there’s one dish that we just can’t stop eating.  And surprisingly, it’s on the dessert menu.  We’ve heard that chef Jason Marcus knew from the start that he wanted a bacon-inspired dessert, but Bacon Doughnuts?  That’s just genius.  The light, buttermilk doughnuts are coated with a dulce de leche glaze, sprinkled with bacon bits, and served with a scoop of coffee ice cream on the side.  The combination of the buttermilk, bacon, and coffee gives the dish a breakfast-for-dessert vibe, and we’re loving every last bite  And what better way is there to end a meal than with some...

Print

Cuisine: | Featured in Best Of

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...

Crif Dogs

Cuisine: American | Featured in Best Of

There’s plenty of places (and corners)  to grab a hot dog in New York, but none rival this funky hot dog stand on Saint Marks Place.  Two childhood best friends started this place back in 2001 after going on a two-year tasting tour to sample some of the best hot dogs on the East Coast.  The resulting menu features dogs, like the Philly Tubesteak (a lot like a Philly Cheesesteak) and the Garden State (wrapped in ham and covered with chopped pepperoncini, American cheese, and mustard), but our favorite is Crif’s Bacon-Wrapped Hot Dog.  Get one Bacon-Wrapped Dog “Spicy Red Neck-style” with chili, cole slaw, and jalapeños or breakfast-style with melted cheese and a fried egg on top.  Or you can keep it simple and get it with lettuce and tomato for a one-of-a-kind take on the BLT.  No matter which...

Q&A with Crave Fishbar’s Todd Mitgang

Cuisine: Seafood | Featured in Chef Q&A, Chef Q&A Recipes

Not many chefs get the opportunity to be a Chef De Cuisine at just 22 years old.  Todd Mitgang managed to graduate from the French Culinary Institute and land himself in the modern Thai kitchen at Kittichai, inside the stylish, Thompson Hotel.  Mitgang has seen it all over his ten year career.  His breakout success, Crave Ceviche Bar, was destroyed by a freak crane accident in 2008, forcing him to close his restaurant and start virtually from scratch. His next move was an unexpected one, turning up at Cascabel Taqueria where he tried his hand at casual Mexican cooking, then out east in Montauk at South Edison.  But after three years, Mitgang has finally revived the Crave brand with Crave Fishbar as inspired by flavors from all over the globe as ever.   He’s bringing back old classics and taking risks...

Meatopia

Cuisine: | Featured in Eating Events

If you haven’t heard of Meatopia, you might want to familiarize yourself this coming weekend. Just what is Meatopia? We like to think of it as a Carnivore’s Disneyland with succulence everywhere you turn. In fact, forty great chefs from all over the world will be descending on Randall’s Island to cook for the occasion, including April Bloomfield, Michael White, and Joey Campanaro.

Market Table

Cuisine: Mediterranean | Featured in Best Of

Market Table fits right in with the vibe of the West Village: It’s airy, comfortable, and chic. But the menu finds its inspiration from chef Mikey Price’s childhood on his family farm. With a love of creating simple dishes, he focuses on infusing as much flavor into each plate as possible. We love what he’s done with one of his seemingly straightforward sides, the Charred Corn Off the Cob. Chef Price first cuts the kernels off the cob before grilling them. That way each nub gets equal access to the heat and an equal share of the chili powder, Parmesan cheese, and freshly squeezed lime juice mixture that he tosses on top. The Parmesan doesn’t mask the corn, allowing the focal point of this seasonal dish to be the pile of blackened sweet...

Sushi Samba 7

Cuisine: Japanese | Featured in Best Of

It’s not every day you find a restaurant that successfully fuses Japanese, Brazilian, and Peruvian cuisines, but at Sushi Samba, that’s exactly what you’ll get. The resulting menu is full of unexpected and rewarding dishes that somehow work. For summer, we’re obsessed with their Sweet Corn Kakiage this summer. They mix corn kernels in with the tempura batter and then toss small spoonfuls into the deep fryer, resulting in sweet, crunchy corn fritters. They finish the dish off with a little touch of shichimi, black truffle sauce, and lime zest. It’s one of the most original ways we’ve seen corn used around the city, making this a must try dish for...

New York’s Best Summer Desserts

Cuisine: | Featured in Best Of, Summer

Where dessert is concerned, summer might just be our favorite time of year thanks to ingredients, like fresh strawberries, refreshing mint, and tart blueberries. There’s an abundance of stone fruits and berries that are just hitting their peak at this time of year, which means lots of sweet and juicy desserts.

Jimmy’s No. 43

Cuisine: | Featured in Best Of

It’s not easy to find a bar with a seasonal menu, never mind a bar in a basement.  But leave it to Jimmy’s No 43 shows New York City just how good bar food can be. Since it’s always changing, you can’t be sure but you’ll find, but the latest menu features dishes, like a Market Salad with arugula, fennel, carrots and a lemon vinaigrette.  There’s shishito peppers with lemon and sea salt, BBQ beef tacos served with marinated feta and even a cheese plate.  They’ve got 12 beers on tap right now, including Young’s Double Chocolate Stout (which is made with real dark chocolate).  If you’re looking to celebrate, go for a bottle of the 3 Fonteinen Schaerbeekse Kriek.  It’s the closest thing you can get to traditional, cherry flavored, Belgian Kriek (we’ve tried the real thing in Belgium, and...

The Ginger Man

Cuisine: | Featured in Best Of

If the vintage Guinness posters on the walls have you convinced you’re at just another pub, you’ll need to reconsider.  This place is anything but generic, from the ridiculous number of beers on tap (we’re talking around 70), to the lounge area, which is nice enough for any after work relaxing you’re looking to do.  We say stay for dinner, especially for the German sausage platter, which is excellent and comes with plenty of beer suggestions.  The Ginger Man Club sandwich (which is another personal favorite) comes with a chicken breast, provolone, fresh avocado, tomato, and a chipotle aioli all layered on ciabatta.  If you don’t have time to make a night of it, check out their beer-to-go menu (yes, really), which includes traditional German growlers and create-your-own six...

Ear Inn

Cuisine: | Featured in Best Of

The Ear Inn, aka the Green Door is famous for being one of the oldest (if not the oldest) bar in the city.  Located in the James Brown House of 1817, a registered New York City landmark and U.S. historic building, this place is just about as old as they get, so it’s worth a visit for the history alone.  Local musicians consider it an honor to take the stage at the Ear Inn every Sunday, Monday, and Wednesday while regulars and newcomers enjoy simple, but always delicious bar food like the roasted turkey club and cowboy chili (traditionally served with cheese, sour cream, and onion).  An average selection of about ten beers is available on tap, while a few others are available bottled.  There’s nothing super special about the beer or food here, but the atmosphere and history keep the...

Barcade

Cuisine: | Featured in Best Of

Step inside this Williamsburg warehouse and you might just think that you accidentally walked into an arcade for teenagers.    In 2004, five friends decided to combine their passions for beer and old school arcade games into one, big idea: Barcade.  They boast a constantly rotating selection of local beers and microbrews, so it’s a great spot to sample the newest, nearby craft beer creation.  It gets better: Barcadealso houses over 30 classic arcade games (including our favorite, Tetris) and they still cost just 25-cents to play.  While you’ll only find common bar eats like pretzels and potato chips, it makes up for it in entertainment and great beer.  You can find their up-to-date tap list online, which currently includes Doc’s Draft Cider, Green Flash Le Freak, and Smuttynose Wheat Wine (which has the tart flavor of a wheat ale topped...

Blind Tiger Ale House

Cuisine: | Featured in Best Of

Take one look at the beer list scribbled on the chalkboard here and you’ll realize this isn’t the kind of place to order a Bud Light.  Blind Tiger Ale House focuses on microbrews, including a large selection of New York’s own beers on tap. We love the silky texture of the oatmeal stout Sixpoint Otis (made in Brooklyn), but there’s plenty of great finds on the menu here. Beers like the Empire White Aphro and the Sierra Nevada Southern Hemisphere are what make this ale house so unique, so we recommend you step out of your comfort zone and sample the spectrum.  The adventurous attitude shouldn’t stop with beer.  We can’t think of a better pairing than tall beer and beer braised chicken and chorizo tacos. If that’s not your guy, there’s an Asian salmon burger with kimchi or ...

Molly’s Shebeen

Cuisine: | Featured in Uncategorized

Bohemian Hall Beer Garden

Cuisine: | Featured in Best Of

This spot used to be a Czech and Slovak social club, so it comes as no surprise that their outdoor beer garden regularly hosts traditional Czech and Slovak festivals, concerts, and sporting events all summer long.  And with a huge outdoor area, you never have to worry about finding a spot to relax with a cold one when the weather permits.  All of their beers are served in  a mug or a pitcher, all the same price ($6 and $16, respectively).  Be sure and try a mug of the Spaten Octoberfest.  A perfect fall beer, it’s smooth and rich with the sweet taste of butterscotch and a spicy finish.  In keeping with the theme, you can order some Czech potato pancakes or pork schnitzel with czech potato salad.  Rule of thumb here: you can’t go wrong with anything that...