In this white-hot, all-white postmodern southern Italian spot, Francesco Mazzei’s food is robust (burrata with wood-roasted eggplant); the service, intelligent; the crowd, chic. The great wine list has familiar Super-Tuscans, as well as wines from exciting areas like Friuli-Venezia Giulia.
We loved: Leg of lamb with roasted potatoes and rosemary.
- New York
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In 1896, J. Sheekey was born as a small theater-district oyster bar; today it’s one of the best places to eat before or after a show. The menu has separate sections for crab and caviar, and the wine list has superb whites, like the 2005 Domaine Henri Germain Meursault. Recently, Sheekey returned to its roots by installing a new 32-seat oyster bar.
We loved: Roast plaice served on the bone.