Manhattan
|
”British-born Annie Wayte, one of New York's great unsung chefs, creates soulful soups and beautiful greenmarket salads...” MORE>> |
||
|
”'You need a scorecard to keep track of New York's designer burgers, but the one at '21' is still the...” MORE>> |
||
|
”Last year, when I started developing a Malaysian-inspired bar menu for 230 Fifth, a rooftop bar in Manhattan, I decided...” MORE>> |
||
|
”Certain New York places—50 Carmine among them—become local hangouts even for those who have to travel by subway to reach...” MORE>> |
||
|
”The restaurant hides behind an unmarked door in an old townhouse. Chef Zak Pelaccio tinkers with Asian traditions to create...” MORE>> |
||
|
”When you're chef Jean-Georges Vongerichten, the world revolves around your next meal. His new Richard Meier-designed Chinese restaurant, 66, just...” MORE>> |
||
|
”The line can stretch out the door at this new, pra...” MORE>> |
||
|
”Book at this stylidh Midtown gem and feel as if you've scored a password to a secret grill house in...” MORE>> |
||
|
”The vermilion, granite and gilt grand salon is an apt stage for the lobster-truffle-osetra-foie gras fireworks and the candy-cart climax....” MORE>> |
||
|
|
|
|
|
||
|
”Roast suckling pig is one of the world's greatest dishes, and it's hard to find a chef who prepares it...” MORE>> |
||
|
”Ever since F&W Best New Chef 1995 Terrance Brennan met his first runny, robust Époisses in the early 1980s, while...” MORE>> |
||
|
”Chef Toni Robertson, a native of Burma, brings subtle Asian flavors and classical French training to the menu...” MORE>> |
||
|
|
||
|
”'We think wine is for everybody,' says wine director Olivier Flosse, who is proud that two-thirds of his wines are...” MORE>> |
||
|
”The restaurant is definitely Ethiopian, which means it's slow. It takes 20 minutes for a waiter to show up at...” MORE>> |
||
|
”'We try to turn people on to Italian wine,' says Babbo’s wine director, Colum Sheehan. But the mammoth list can...” MORE>> |
||
|
”He's proved his prowess with chilies and peppers; now Bobby Flay is cooking like the down-home boy he plays on...” MORE>> |
||
|
”The grilled skirt steak is spiced up with a chile salsa that has an addictively smoky kick...” MORE>> |
||
|
”...at the just-opened Barça 18, Eric Ripert has salt cod fritters on the menu....” MORE>> |
||
|
”From my first visit, I've been devoted to Bar Pitti, a Tuscan place in Greenwich Village....” MORE>> |
||
|
|
||
|
|
||
|
|
||
|
”...potato chips and nuts served on a silver caddy...” MORE>> |
||
|
”Fashionistas are flocking to nightlife queen Amy Sacco's first restaurant....” MORE>> |
||
|
”Retro bakeshop with pies and cupcakes galore....” MORE>> |
||
|
”Laurent Tourondel has raised the stakes at BLT Prime, pairing his lamb T-bones, duck breasts, and smoked sea salt–crusted American...” MORE>> |
||
|
”Sure, you'll get an exemplary rib eye at BLT Steak. But it's the light-as-air, cheesy popovers, giant onion rings, and...” MORE>> |
||
|
”Jennifer Giblin created elegant desserts at New York City's Eleven Madison Park and Tabla. Now at Blue Smoke, she excels...” MORE>> |
||
|
”A Bollywood sound track sets the mood for modern Indian street food....” MORE>> |
||
|
”a designer homage to Spain's greatest food market, with handsome tiled walls, tempting cheeses arrayed at the bar, and soft...” MORE>> |
||
|
”The art world's favorite gathering spot, with no-nonsense Italian dishes....” MORE>> |
||
|
”David Bouley's beloved bakery is back—this time as Bouley Bakery & Market, a fairy tale–like shop and café filled with...” MORE>> |
||
|
”Smoked salmon with a 15-year-old Bruichladdich or other peaty Islay scotch...” MORE>> |
||
|
”Tour the surreal grotto of lounges and dining nooks arranged around an oak-swathed central hall as lofty as Chartres Cathedral...” MORE>> |
||
|
”Roasted corn on a stick with cotija cheese and chili powder at the cozy Café Habana...” MORE>> |
||
|
”The place to fortify yourself with kugelhopf (raisin-studded yeast cake), dense Viennese bread with rosy slices of Bavarian ham, and...” MORE>> |
||
|
”When she's in New York, Morrison indulges at Capsouto Frères. 'Their fresh pasta is the best, and they have a...” MORE>> |
||
|
”Chef Andy Nusser of New York City’s wonderful, Spanish-inspired Casa Mono serves grilled steaks and whole birds atop bright, piquant...” MORE>> |
||
|
”'I don’t think my own restaurant will look anything like this, but I love this place,' Ilan says about the...” MORE>> |
||
|
”The Chat n' Chew is all about meat loaf and macaroni and cheese....” MORE>> |
||
|
”At Chinatown Ice Cream Factory, you'll find exotic flavors like ginger, red bean, lychee, mango, and green tea....” MORE>> |
||
|
”The sandwiches, salads, and muffins are divine at City Bakery—and at around 3 p.m., all baked goods go on sale....” MORE>> |
||
|
”The fluffy buttermilk biscuits and maple butter–slathered blueberry pancakes make you think you're still dreaming...” MORE>> |
||
|
”'People come for the food, then we surprise them with the wine list,' says James Endicott, wine director of this...” MORE>> |
||
|
”The place is known for its savory rice porridge, but Tyler prefers the garlicky House Special Chicken....” MORE>> |
||
|
”The plush seats are arranged to face the open, sea-foam- green–tiled kitchen; a streamlined prix fixe menu simplifies the selection...” MORE>> |
||
|
”Pastry chef Karen DeMasco of New York City’s Craft has created a lovely version using soft, sweet brioche soaked...” MORE>> |
||
|
”With the average customer spending $120 per bottle and a two-story wall of wine, Craftsteak is no humble start-up. It’s...” MORE>> |
||
|
”Gooey and great—what pressed sandwiches tasted like before the panino craze....” MORE>> |
||
|
”Chef Adam Perry Lang of Daisy May’s BBQ USA in Manhattan is busy creating a butchering empire. He shows his...” MORE>> |
||
|
”There are superlative wines from all over the world on this list, but classic French reigns supreme. ...” MORE>> |
||
|
”Chef David Burke prepares whimsical beef dishes at all of his restaurants...” MORE>> |
||
|
”Chef David Burke prepares whimsical beef dishes at all of his restaurants, including the new David Burke's Primehouse in Chicago...” MORE>> |
||
|
|
”Just as tourists crowd into Times Square, the city’s media and finance types squeeze into db Bistro two blocks away...” MORE>> |
|
|
”True believers in the Italian aperitivo, the team behind New York’s Dell’anima restaurant serves tempting but healthy snacks with light...” MORE>> |
||
|
”Roberto and Monica Bellissimo are cooking pan-Italian dishes at Della Rovere, where noted wine director Patrick Boland serves well over...” MORE>> |
||
|
|
”the pastas are wonderful—the chile-flecked linguine laced with sweet crab, the coarse-textured burnt-faro gnocchi...” MORE>> |
|
|
”People sometimes mistake DessertTruck for a Mister Softee–like ice cream vendor—until they get close enough to read the menu listing...” MORE>> |
||
|
”Ordered a spectacular Spanish pressed sandwich called the Picante—with spicy chorizo, Mahón cheese, tomatoes and guindilla peppers—at the shop's take-out...” MORE>> |
||
|
”Tyler Florence loves the fish ball soup (a dish which is not on the menu but is available by special...” MORE>> |
||
|
”Alex Freij, the hip young owner of industry (food), is opening Diner24 in downtown Manhattan....” MORE>> |
||
|
”Winter may be just around the corner, but that's not stopping a group of renegade mixologists from going glacial. New...” MORE>> |
||
|
”From the owners of Manhattan's Blue Fin and Fiamma, a high-end tequila showcase with 95 top-quality tequilas; many brands are...” MORE>> |
||
|
”These are doughnuts for aesthetes: big, moist yeast-raised beauties with natural glazes that actually taste of fruit....” MORE>> |
||
|
”...delicious crabmeat with tiny gnocchi...” MORE>> |
||
|
”The poularde accompaniments change with the seasons but might include small ravioli stuffed with lush shredded chicken thigh meat....” MORE>> |
||
|
”Excellent chilaquiles and chorizo huarache (black bean-stuffed corn tortilla with sausage and cotija cheese)....” MORE>> |
||
|
”Twenty-four-hour hangout catering to gallery-goers at noon and club kids at 4 A.M....” MORE>> |
||
|
|
||
|
”As a carbs connoisseur, I can say that Ducasse has the country's best bread basket. Other standouts: black sea bass...” MORE>> |
||
|
|
||
|
”a Euro-chic neighborhood trattoria that just happens to harbor such adventurous notions as octopus with candied-celery garnish...” MORE>> |
||
|
”I was the only Westerner who had ever cooked there, and the experience was life-changing: It completely opened my mind...” MORE>> |
||
|
”A dollar goes a long way at Fay Da Bakery, one of the city's best spots for hot barbecued-pork buns...” MORE>> |
||
|
|
”Renaud also changed his restaurant cooking; heavy cream is out. So will we be seeing soy butter at Fleur de...” MORE>> |
|
|
”It's open 24 hours a day, great for a late-night steak frites. Jacquard shirt, skirt, and patent-leather pumps by Miu...” MORE>> |
||
|
”The haute, game-dominated menu—order the venison stew with butternut —complements the tongue-in-cheek hunt club décor (note the stuffed moose heads)....” MORE>> |
||
|
”A dollar buys five perfect pork-and-chive dumplings at this hole-in-the-wall....” MORE>> |
||
|
”In Manhattan, get your tacos and burritos at Gabriela's....” MORE>> |
||
|
”Eric Ripert, Le Bernardin's seafood master, designed the menu at Geisha. Here sushi chef Kazuo Yoshida slices yellowtail from New...” MORE>> |
||
|
|
||
|
”All the prices-be-damned trophies are here, from 1989 DRC Montrachet ($6,200) to 1971 Penfolds Grange ($1,100). But Ferris says, 'I...” MORE>> |
||
|
”Isaac Mizrahi eats at a sidewalk table here 'even in the freezing winter.'...” MORE>> |
||
|
”When pastry chef Deborah Racicot makes her fluffy cinnamon rolls at New York City's Gotham Bar and Grill, her customers...” MORE>> |
||
|
”'Their food is the best,' Ilan says of this Chinatown institution. 'The skin on the roasted baby pig is so...” MORE>> |
||
|
”The power lunch at Grill Room at the Four Seasons is still the one by which all others in the...” MORE>> |
||
|
”Jody Williams has quite a fan club for her classic, classic, classic Italian food. Chef Mario Batali is obsessed with...” MORE>> |
||
|
”'I like the wurst on a plate with red cabbage and sautéed potatoes and onions.'...” MORE>> |
||
|
”'The food is filling without being greasy. I don't feel bad after I eat here, which is rare with fast...” MORE>> |
||
|
”Harry’s list now has 13 vintages of Pétrus (the 1971 is $2,600) and impressive depth in American wines, including 15...” MORE>> |
||
|
”One of the city’s best under-the-radar restaurants. I’m still dreaming of the hearty ribollita....” MORE>> |
||
|
”There's nothing sexy about Hector's, and that's what makes it such a find. The diner (open from 2 a.m. to...” MORE>> |
||
|
|
||
|
”Chefs in the U.S. have adopted this beloved Quebecois junk food, a delectable combination of French fries, gravy and fresh...” MORE>> |
||
|
”This offshoot of 'ino could have become a smash just by duplicating its sibling's panini menu. Instead, co-owners Joe and...” MORE>> |
||
|
”Insieme’s voluble wine director and general manager, Paul Grieco, has compiled a global list that reads like a textbook by...” MORE>> |
||
|
”The three-year-old U.S. flagship store of the world's leading green tea producer offers about 30 varieties....” MORE>> |
||
|
”Try the pepita-crusted venison with pomegranate marmalade....” MORE>> |
||
|
”Chef Isamu Soumi turns out excellent small plates, like skewered chicken meatballs, to pair with sake from the playfully illustrated...” MORE>> |
||
|
”Working out of a tiny kitchen, chef Allison Vines-Rushing turns out a brief, irresistible menu of Southern-inspired dishes: lobster barbecued...” MORE>> |
||
|
”The hot chocolate from New York's own cocoa king, Jacques Torres, is rich and intense enough to qualify as an...” MORE>> |
||
|
|
”Roasting a whole suckling pig on an open fire is no job for slackers, but the results are totally worth...” MORE>> |
|
|
”Jonathan Rubinstein was one of the originals on th...” MORE>> |
||
|
”At Jovia, he's preparing Italian-inspired food in a genteel town house on the Upper East Side....” MORE>> |
||
|
”exquisitely crafted, globally accented confections—flavored with yuzu, balsamic vinegar, smoked salt—are handmade fresh each morning...” MORE>> |
||
|
”In Manhattan, Ian Chalermkittichai at Kittichai crusts white hamachi sashimi with black squid-ink salt....” MORE>> |
||
|
”Uezu was head chef at one of Manhattan's first sushi bars, Takezushi, then opened Kurumazushi in 1977. Try his shiro-ebi—tiny...” MORE>> |
||
|
”...excellent fluke sashimi...” MORE>> |
||
|
”The next best thing to a Parisian pâtisserie....” MORE>> |
||
|
”On the ground floor, La Bottega does contemporary takes on classic Italian dishes: cow's milk cheese-and-white truffle pizza is served...” MORE>> |
||
|
|
||
|
”This wine list may have some of the lowest prices in town....” MORE>> |
||
|
”Ex-ad man Brad Bonnewell fell in love with pizza and decided to open his own pizzeria. Then he fell in...” MORE>> |
||
|
”The namesake yogurt drink at Carlucci-Rodriguez's shop, Lassi, comes in classic Indian flavors like mango, rose and salty, as well...” MORE>> |
||
|
”Had an unforgettable meal here one night when Joël Robuchon himself was in the kitchen. His Maine lobster on iceberg...” MORE>> |
||
|
|
”Formal at lunchtime and romantic by night, the wood-paneled room at Le Bernardin is as elegant as ever...” MORE>> |
|
|
”Chef Pierre Schaedelin's Alaskan black cod with mussels and razor clams marinière, and chorizo gratinée. ...” MORE>> |
||
|
”sparkling sushi and creative omakase tastings for half the Midtown price....” MORE>> |
||
|
”Most pastry chefs love lemon and orange. Deborah Snyder of Manhattan's Lever House, however, champions the also-ran of the citrus...” MORE>> |
||
|
|
||
|
”Their menu is full of dishes with whimsical names like 'swine-of-the-week' (heritage pork) and 'box of rocks' (chorizo-steamed cockles), but...” MORE>> |
||
|
”Are meatballs the next burger? The sliders here suggest yes....” MORE>> |
||
|
|
||
|
”At Lure Fishbar, in the old Canteen space in SoHo, chef Josh Capon specializes in seviches....” MORE>> |
||
|
”Macelleria—Italian for 'butcher shop'—has an updated rustic feel, with slim metal hanging lamps, brick walls, and meat-heavy northern Italian dishes:...” MORE>> |
||
|
”Take the cupcake—a zillion-dollar industry spawned by the sweet success of New York's Magnolia Bakery, which sells about 3,000 buttercream-frosted...” MORE>> |
||
|
”Loved the spicy beef and pomelo at this Vietnam-via-Tribeca restaurant by Drew Nieporent and chef Michael Bao Huynh. ...” MORE>> |
||
|
|
||
|
”What Pastis is to France, Markt is to Belgium. The dark wood brasserie has perfect mussels, prepared seven ways—say, steamed...” MORE>> |
||
|
|
”Some swear that Masa's glistening slices of o-toro, sea bream, and scallop are a ticket straight to Nirvana. ...” MORE>> |
|
|
”In an intimate space furnished with blue-suede banquettes and antique wood from an upstate farmhouse (mas means farmhouse in French)...” MORE>> |
||
|
”At genius chef Jean-Georges Vongerichten’s authentic new soba-noodle place, I learned something with every bite...” MORE>> |
||
|
”Yes, there is creative sushi at Matsuri, but the nigiri and sashimi play second fiddle to the star power in...” MORE>> |
||
|
”When Koji Imai opened Megu in 2004, he already owned nearly 30 restaurants in Tokyo. Megu is his most ambitious...” MORE>> |
||
|
|
||
|
”Marcus Samuelsson’s African-inspired menu is captivating......” MORE>> |
||
|
”The pair's new East Village seafood place is turning into a late-night destination for chefs, bringing in Aquavit's Marcus Samuelsson...” MORE>> |
||
|
”...superb pastas and meat loaf filled with a six-minute egg...” MORE>> |
||
|
”outpost of the mythical French chocolatier...” MORE>> |
||
|
”At New York's Milk & Cookies Bakery, choose from a menu of doughs and mix-ins, and eat the just-baked results...” MORE>> |
||
|
|
”the crew is tightly run yet relaxed, and the food—truffled pheasant velouté, hamachi braised in pink-grapefruit juice—creative sans gimmicks....” MORE>> |
|
|
”...astonishing shaved foie gras with Riesling gelée and pine-nut brittle...” MORE>> |
||
|
|
”Manhattan's zeitgeist restaurant, sparking a craze for bar dining and snagging every award and accolade in the process. ...” MORE>> |
|
|
|
||
|
”I have to be forced to share the chestnut crêpes with ricotta and honey or the bread basket filled with...” MORE>> |
||
|
”Iron Chef Masaharu Morimoto is outslicing them all at Morimoto...” MORE>> |
||
|
”The best seller at this new Manhattan banh mi shop is the classic: ham, pâté and pickled vegetables....” MORE>> |
||
|
”...dark perfection...” MORE>> |
||
|
”Nobu Matsuhisa is now also serving his legendary lacquered miso cod at Nobu Fifty-Seven....” MORE>> |
||
|
”Nobu opened L.A.'s Matsuhisa in 1987, shocking the country with his deft mingling of Japanese, Peruvian and European ingredients. His...” MORE>> |
||
|
”timelessly and effortlessly cool...” MORE>> |
||
|
”A plastic cow atop the awning welcomes carnivores to the Old Homestead, a steak house that's been around since 1868...” MORE>> |
||
|
”Small space; big Vietnamese flavors....” MORE>> |
||
|
”These fancifully wrapped, hand-shaped Japanese rice balls—try the smoked eel or spicy tuna filling—may inspire a craze of their own...” MORE>> |
||
|
”Comfort food—both Italian and Puerto Rican—for a crowd of obsessed regulars....” MORE>> |
||
|
|
||
Sort by:
