Strip House New York. Socarrat Paella Bar. Gramercy Tavern. Esca Restaurant. Sushi Yasuda. Chin Chin. Convivio Restaurant. Le Bilboquet. JG Melon Restaurant. Maz Mezcal Mexican Restaurant. Gennaro Restaurant. Dinosaur Barbecue. If you have a favorite, let us know. For the newest places that food obsessives are checking out, see the heatmaps for Manhattan , Brooklyn , and Queens. The latest CDC guidance for vaccinated diners during the COVID outbreak is here ; dining out still carries risks for unvaccinated diners and workers.
Please be aware of changing local rules, and check individual restaurant websites for any additional restrictions such as mask requirements. Find a local vaccination site here. It moved north a few years ago into a more compact space, with a menu paradoxically larger than the original. Included are such Senegalese mainstays as thiebu djen stuffed fish and vegetables over rice , mafe lamb or chicken in a peanut sauce , and yassa chicken or fish in a lemon and onion confit , mainly available at lunchtime.
At dinner, expect shrimp brochettes, roast leg of lamb, grilled lamb chops, and baked fish. For now, the restaurant is only doing takeout and delivery. The South Bronx neighborhood of Mott Haven is exploding with restaurants lately, and one of the most remarkable is Hudson Smokehouse. The brisket is a case in point, but so are the spare ribs, chorizo, and pork belly burnt ends.
The premises doubles as a spacious beer garden featuring local brews, with indoor and outdoor areas. A new wave of restaurants are serving lesser-known dishes at least to many Americans , such as glutinous banh chung chien fried, crispy rice cakes and hearty pha lau an offal stew served with a baguette that can be found at this Upper West Side newcomer.
There are plenty of classic Vietnamese dishes, including a variety of noodle soups, but the smaller plates steal the show. In a city replete with pricey omakase options, a meal at Noz is a breathtaking place to start. Prices are inclusive of service. Midtown has long been a haven for ambitious and sometimes pricey Chinese restaurants, but few have concentrated on a regional cuisine other than Cantonese, except for the occasional Sichuan spot.
Named after a 19th century dinnerware pattern that features Europeanized Chinese motifs, Blue Willow specializes in Hunan cuisine and its catalog of sour-and-spicy flavors, along with utilization of preservation methods like drying and pickling. The complex historic moles of Oaxaca have excited much attention in New York City over the past decade, but never have they seen such a comprehensive treatment as at Ruta Oaxaca.
Heralded by a hot pink outdoor structure, the Astorian restaurant specializes in moles painted pretty shades of yellow, green, scarlet, and the darkest brown, but also focuses on mezcal, a liquor also associated with Oaxaca. This wonderful restaurant makes many of its own dishes from scratch, including shredded and fermented cabbage, and loamy blood sausage, incorporated into platters and hot pots.
Unexpected starches abound, including steaming bowls of sorghum and loaves of cornbread. Summer may be behind us, but the cauldrons of shrimp and octopus at Mariscos El Submarino are a reminder that ceviche season can be year-round if you know where to look. Couple Amy Hernandez and Alonso Guzman opened this Jackson Heights storefront last summer, where they have become as well known for their hairy, submarine mascot as their ceviches served with ample tostadas and saltines on the side.
Now New York City is having its own moment , and for many, their first taste of the fat-slicked, brick-red meat was on a disposable plate from cult-favorite taco truck Birria-Landia. Order one of everything on the menu, including a large consomme for dipping. Expect tart, umami-rich tomatoes, ultra-milky mozzarella, and bread whose crispness and airiness sometimes bears more resemblance to a good croissant than a typical slice of pizza. Weekend takeout only, but the restaurant does offer nationwide shipping.
Chef Hoyoung Kim spent eight years working at Jungsik in Tribeca, the tasting menu spot that helped thrust modern Korean fare into the New York spotlight. The new Sunnyside flagship, located in the old Mi Bolivia space, offers a stunning picante de pollo spicy half-chicken with potatoes , silpancho pounded and fried beef patties , fricase spicy pork soup , chola pork sandwiches, and a stunner of a vegan jackfruit sandwich.
Outdoor only, self-service dining. Pickup and delivery available as well. Thanks for signing up! Check your inbox for a welcome email. Email required. By signing up, you agree to our Privacy Notice and European users agree to the data transfer policy.
By Luke Fortney October Filed under: A. From Vox Media We're building great things, and we need your talent. Shared from: From Eater. Sign up for the newsletter Sign up for the Eater New York newsletter The freshest news from the local food world.
0コメント