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
Q & A with Beautique’s Chef Craig Hopson
When you work for a place as legendary as Le Cirque, it can be hard to find ways to convey your own culinary point of view. “There is obviously so much history with that restaurant, and a lot of standards that Sirio Maccioni keeps in place,” admits Craig Hopson, who served as executive chef for the seminal, Midtown spot for five years. But now that Hopson has just opened his own, modern American eatery, Beautique…
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First Bite: Bacchanal
We’ve gotten used to finding buttoned-up restaurants in Alphabet City, or destination-worthy eateries in industrial Brooklyn, but it’s still a surprise to stumble upon Bacchanal, situated in a former lighting shop, on the otherwise dumpling shop-dotted and Peking duck-slung border between the Bowery and Chinatown…
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First Bite: Cafe El Presidente
Mexican food is one of the cuisines we crave most consistently when the weather is warm — because what’s more evocative of sun, sand and surf than spicy salsa, tasty tacos and colorful ceviches? And the addition of frosty drinks like pina coladas and margaritas certainly doesn’t hurt. That’s why spring seems a particularly auspicious time to debut the expansive Café El Presidente, an ambitious new Mexican restaurant from the awesome Tacombi team..
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Please Pass the Pintxos at Huertas
Tapas have been trending in a major way for some time now, making “shareable small bites” a fixture on menus all over New York, no matter the cuisine. But Huertas, a new Basque restaurant in the East Village, goes straight to the source of the craze, focusing on the diminutive Spanish snacks known as pintxos…
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Q & A with Rosette’s Executive Chef Nick Curtin
At the recently opened Rosette on the Lower East Side, Nick Curtin is fully committed to making approachable, craveable fare at a truly accessible price point. “There are a few basic ideals that we’re trying to adhere to at Rosette, like ‘flavor is king,’ Curtin says. “Our other mantra is technique over technology. We’re not about water baths and gels and things like that. We want to make food perfect the old fashioned way.”
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