Alto

DB Bistro Moderne

”Just as tourists crowd into Times Square, the city’s media and finance types squeeze into db Bistro two blocks away...”  More

Del Posto

”the pastas are wonderful—the chile-flecked linguine laced with sweet crab, the coarse-textured burnt-faro gnocchi...”  More

Fleur de Sel

”Renaud also changed his restaurant cooking; heavy cream is out. So will we be seeing soy butter at Fleur de...”  More

Jean Georges

”Jean-Georges Vongerichten’s slow-poached egg with caviar on brioche toast is a serious contender for what I’d want as my last...”  More

Le Bernardin

”Formal at lunchtime and romantic by night, the wood-paneled room at Le Bernardin is as elegant as ever...”  More

Masa

”At New York's sushi temple, Masa, the glistening slices of o-toro, sea bream, and scallop are a ticket straight to...”  More

The Modern

”the crew is tightly run yet relaxed, and the food—truffled pheasant velouté, hamachi braised in pink-grapefruit juice—creative sans gimmicks....”  More

Momofuku Noodle Bar

”Manhattan's zeitgeist restaurant, sparked a craze for bar dining and snagged every award and accolade in the process. Chef David...”  More

Prune

”Most chefs as talented as Gabrielle Hamilton would have a hard time confining their ambitions to a space as tiny...”  More

Tía Pol

”Pray that today's special is the 12-hour roasted suckling pig—but arrive at sixish to avoid the stampede....”  More

202

”British-born Annie Wayte, one of New York's great unsung chefs, creates soulful soups and beautiful greenmarket salads...”  More

21

”'You need a scorecard to keep track of New York's designer burgers, but the one at '21' is still the...”  More

230 Fifth

”Last year, when I started developing a Malaysian-inspired bar menu for 230 Fifth, a rooftop bar in Manhattan, I decided...”  More

50 Carmine

”Certain New York places—50 Carmine among them—become local hangouts even for those who have to travel by subway to reach...”  More

5 Ninth

”The restaurant hides behind an unmarked door in an old townhouse. Chef Zak Pelaccio tinkers with Asian traditions to create...”  More

66

”When you're chef Jean-Georges Vongerichten, the world revolves around your next meal. His new Richard Meier-designed Chinese restaurant, 66, just...”  More

Abraço

”The line can stretch out the door at this new, pra...”  More

Aburiya Kinnosuke

”Book at this stylidh Midtown gem and feel as if you've scored a password to a secret grill house in...”  More

Acqua

Alain Ducasse

”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

Alice's Tea Cup

Angus McIndoe

AOC Bedford

”Roast suckling pig is one of the world's greatest dishes, and it's hard to find a chef who prepares it...”  More

Artie's Delicatessen

Artisanal Fromagerie, Bistro & Wine Bar

”Ever since F&W Best New Chef 1995 Terrance Brennan met his first runny, robust Époisses in the early 1980s, while...”  More

Asiate

”Chef Toni Robertson, a native of Burma, brings subtle Asian flavors and classical French training to the menu...”  More

Aureole

Australian Homemade

A Voce

”'We think wine is for everybody,' says wine director Olivier Flosse, who is proud that two-thirds of his wines are...”  More

Awash

”The restaurant is definitely Ethiopian, which means it's slow. It takes 20 minutes for a waiter to show up at...”  More

Babbo

”'We try to turn people on to Italian wine,' says Babbo’s wine director, Colum Sheehan. But the mammoth list can...”  More

Bar Americain

”He's proved his prowess with chilies and peppers; now Bobby Flay is cooking like the down-home boy he plays on...”  More

Barbarini Alimentari

Barbuto

”The grilled skirt steak is spiced up with a chile salsa that has an addictively smoky kick...”  More

Barça 18

”...at the just-opened Barça 18, Eric Ripert has salt cod fritters on the menu....”  More

Bar Pitti

”From my first visit, I've been devoted to Bar Pitti, a Tuscan place in Greenwich Village....”  More

The Bar Room at the Modern

Beard Papa's

Bellavitae

Bemelmans Bar

”...potato chips and nuts served on a silver caddy...”  More

Bette

”Fashionistas are flocking to nightlife queen Amy Sacco's first restaurant....”  More

Billy's Bakery

”Retro bakeshop with pies and cupcakes galore....”  More

BLT Fish

BLT Prime

”Laurent Tourondel has raised the stakes at BLT Prime, pairing his lamb T-bones, duck breasts, and smoked sea salt–crusted American...”  More

BLT Steak

”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

Blue Smoke

”Danny Meyer’s barbecue joint will offer traditional sides and starters such as spiced pumpkin soup as well as homey pies...”  More

Bombay Talkie

”A Bollywood sound track sets the mood for modern Indian street food....”  More

Boqueria

”a designer homage to Spain's greatest food market, with handsome tiled walls, tempting cheeses arrayed at the bar, and soft...”  More

Bottino

”The art world's favorite gathering spot, with no-nonsense Italian dishes....”  More

Bouchon Bakery, New York

”Occupying a trapezoidal island diagonally across from Central Park, the 12-story, white-marble building by...”  More

Bouley

Bouley Bakery & Market

”David Bouley's beloved bakery is back—this time as Bouley Bakery & Market, a fairy tale–like shop and café filled with...”  More

Braeburn

”Katherine Beto, the pastry chef at Braeburn in New York City, has three rules for making the perfect cheesecake...”  More

Brandy Library Lounge

”Smoked salmon with a 15-year-old Bruichladdich or other peaty Islay scotch...”  More

Buddakan

”Tour the surreal grotto of lounges and dining nooks arranged around an oak-swathed central hall as lofty as Chartres Cathedral...”  More

Café Gray

Café Habana

”Roasted corn on a stick with cotija cheese and chili powder at the cozy Café Habana...”  More

Café Luka

Café Pick Me Up

Cafe Sabarsky

”The place to fortify yourself with kugelhopf (raisin-studded yeast cake), dense Viennese bread with rosy slices of Bavarian ham, and...”  More

Candle Café

Capsouto Frères

”When she's in New York, Morrison indulges at Capsouto Frères. 'Their fresh pasta is the best, and they have a...”  More

Casa Mono

”Chef Andy Nusser of New York City’s wonderful, Spanish-inspired Casa Mono serves grilled steaks and whole birds atop bright, piquant...”  More

Chanterelle

”'I don’t think my own restaurant will look anything like this, but I love this place,' Ilan says about the...”  More

Chat n' Chew

”The Chat n' Chew is all about meat loaf and macaroni and cheese....”  More

Chinatown Ice Cream Factory

”At Chinatown Ice Cream Factory, you'll find exotic flavors like ginger, red bean, lychee, mango, and green tea....”  More

City Bakery

”The sandwiches, salads, and muffins are divine at City Bakery—and at around 3 p.m., all baked goods go on sale....”  More

Clinton St. Baking Co. & Restaurant

”The fluffy buttermilk biscuits and maple butter–slathered blueberry pancakes make you think you're still dreaming...”  More

Compass

”'People come for the food, then we surprise them with the wine list,' says James Endicott, wine director of this...”  More

Congee Village

”The place is known for its savory rice porridge, but Tyler prefers the garlicky House Special Chicken....”  More

Country

”The plush seats are arranged to face the open, sea-foam- green–tiled kitchen; a streamlined prix fixe menu simplifies the selection...”  More

Craft

”Pastry chef Karen DeMasco of New York City’s Craft has created a lovely version using soft, sweet brioche soaked...”  More

Craftsteak

”With the average customer spending $120 per bottle and a two-story wall of wine, Craftsteak is no humble start-up. It’s...”  More

Margon

”Gooey and great—what pressed sandwiches tasted like before the panino craze....”  More

Daisy May's BBQ USA

”Chef Adam Perry Lang of Daisy May’s BBQ USA in Manhattan is busy creating a butchering empire. He shows his...”  More

Daniel

”There are superlative wines from all over the world on this list, but classic French reigns supreme. ...”  More

Danube

Da Umberto

Davidburke & Donatella

”Chef David Burke prepares whimsical beef dishes at all of his restaurants...”  More

David Burke at Bloomingdale's

”Chef David Burke prepares whimsical beef dishes at all of his restaurants, including the new David Burke's Primehouse in Chicago...”  More

Dell’Anima

”True believers in the Italian aperitivo, the team behind New York’s Dell’anima restaurant serves tempting but healthy snacks with light...”  More

Della Rovere

”Roberto and Monica Bellissimo are cooking pan-Italian dishes at Della Rovere, where noted wine director Patrick Boland serves well over...”  More

Desserttruck

”People sometimes mistake DessertTruck for a Mister Softee–like ice cream vendor—until they get close enough to read the menu listing...”  More

Despaña

”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

Dim Sum Go Go

”Tyler Florence loves the fish ball soup (a dish which is not on the menu but is available by special...”  More

Diner24

”Alex Freij, the hip young owner of industry (food), is opening Diner24 in downtown Manhattan....”  More

Django

”Winter may be just around the corner, but that's not stopping a group of renegade mixologists from going glacial. New...”  More

Dos Caminos

”From the owners of Manhattan's Blue Fin and Fiamma, a high-end tequila showcase with 95 top-quality tequilas; many brands are...”  More

Doughnut Plant

”These are doughnuts for aesthetes: big, moist yeast-raised beauties with natural glazes that actually taste of fruit....”  More

El Cocotero

Elettaria

”...delicious crabmeat with tiny gnocchi...”  More

Eleven Madison Park

”The poularde accompaniments change with the seasons but might include small ravioli stuffed with lush shredded chicken thigh meat....”  More

El Paso Taqueria

”Excellent chilaquiles and chorizo huarache (black bean-stuffed corn tortilla with sausage and cotija cheese)....”  More

Empire Diner

”Twenty-four-hour hangout catering to gallery-goers at noon and club kids at 4 A.M....”  More

EN Japanese Brasserie

Esperanto

Essex House

”As a carbs connoisseur, I can say that Ducasse has the country's best bread basket. Other standouts: black sea bass...”  More

Fairway Cafe

Falai

”a Euro-chic neighborhood trattoria that just happens to harbor such adventurous notions as octopus with candied-celery garnish...”  More

Fatty Crab

”I was the only Westerner who had ever cooked there, and the experience was life-changing: It completely opened my mind...”  More

Fay Da Bakery

”A dollar goes a long way at Fay Da Bakery, one of the city's best spots for hot barbecued-pork buns...”  More

Flor de Mayo

Florent

”It's open 24 hours a day, great for a late-night steak frites. Jacquard shirt, skirt, and patent-leather pumps by Miu...”  More

Freemans

”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

Fried Dumpling

”A dollar buys five perfect pork-and-chive dumplings at this hole-in-the-wall....”  More

Gabriela's

”In Manhattan, get your tacos and burritos at Gabriela's....”  More

Geisha

”Eric Ripert, Le Bernardin's seafood master, designed the menu at Geisha. Here sushi chef Kazuo Yoshida slices yellowtail from New...”  More

Laboratorio del Gelato

Gilt

”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

Good and Plenty to Go

”Isaac Mizrahi eats at a sidewalk table here 'even in the freezing winter.'...”  More

Gotham Bar and Grill

”When pastry chef Deborah Racicot makes her fluffy cinnamon rolls at New York City's Gotham Bar and Grill, her customers...”  More

Great New York Noodle Town

”'Their food is the best,' Ilan says of this Chinatown institution. 'The skin on the roasted baby pig is so...”  More

Grill Room at the Four Seasons

”The power lunch at Grill Room at the Four Seasons is still the one by which all others in the...”  More

Gruppo

Gusto

”Jody Williams has quite a fan club for her classic, classic, classic Italian food. Chef Mario Batali is obsessed with...”  More

Hallo Berlin

”'I like the wurst on a plate with red cabbage and sautéed potatoes and onions.'...”  More

Hampton Chutney Co.

”'The food is filling without being greasy. I don't feel bad after I eat here, which is rare with fast...”  More

Harry's Café and Steak

”Harry’s list now has 13 vintages of Pétrus (the 1971 is $2,600) and impressive depth in American wines, including 15...”  More

Hearth

”One of the city’s best under-the-radar restaurants. I’m still dreaming of the hearty ribollita....”  More

Hector's

”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

Hungarian Pastry Shop

Il Cantinori

Inn LW12

”Chefs in the U.S. have adopted this beloved Quebecois junk food, a delectable combination of French fries, gravy and fresh...”  More

'inoteca

”This offshoot of 'ino could have become a smash just by duplicating its sibling's panini menu. Instead, co-owners Joe and...”  More

Insieme

”Insieme’s voluble wine director and general manager, Paul Grieco, has compiled a global list that reads like a textbook by...”  More

Ito En

”The three-year-old U.S. flagship store of the world's leading green tea producer offers about 30 varieties....”  More

Ixta

”Try the pepita-crusted venison with pomegranate marmalade....”  More

Izakaya Ten

”Chef Isamu Soumi turns out excellent small plates, like skewered chicken meatballs, to pair with sake from the playfully illustrated...”  More

Jack's Luxury Oyster Bar

”Working out of a tiny kitchen, chef Allison Vines-Rushing turns out a brief, irresistible menu of Southern-inspired dishes: lobster barbecued...”  More

Jacques Torres Chocolate

”The hot chocolate from New York's own cocoa king, Jacques Torres, is rich and intense enough to qualify as an...”  More

Joe the Art of Coffee

”Jonathan Rubinstein was one of the originals on th...”  More

Jovia

”At Jovia, he's preparing Italian-inspired food in a genteel town house on the Upper East Side....”  More

Kee's Chocolates

”exquisitely crafted, globally accented confections—flavored with yuzu, balsamic vinegar, smoked salt—are handmade fresh each morning...”  More

Kittichai

”In Manhattan, Ian Chalermkittichai at Kittichai crusts white hamachi sashimi with black squid-ink salt....”  More

Kurumazushi

”Uezu was head chef at one of Manhattan's first sushi bars, Takezushi, then opened Kurumazushi in 1977. Try his shiro-ebi—tiny...”  More

Kyo Ya

”...excellent fluke sashimi...”  More

La Bergamote

”The next best thing to a Parisian pâtisserie....”  More

La Bottega

”On the ground floor, La Bottega does contemporary takes on classic Italian dishes: cow's milk cheese-and-white truffle pizza is served...”  More

La Grenouille

Landmarc

”Occupying a trapezoidal island diagonally across from Central Park, the 12-story, white-marble building by...”  More

La Pizza Fresca Ristorante

”Ex-ad man Brad Bonnewell fell in love with pizza and decided to open his own pizzeria. Then he fell in...”  More

Lassi

”The namesake yogurt drink at Carlucci-Rodriguez's shop, Lassi, comes in classic Indian flavors like mango, rose and salty, as well...”  More

L'Atelier de Joël Robuchon

”Had an unforgettable meal here one night when Joël Robuchon himself was in the kitchen. His Maine lobster on iceberg...”  More

Le Cirque

”Chef Pierre Schaedelin's Alaskan black cod with mussels and razor clams marinière, and chorizo gratinée. ...”  More

Le Miu

”sparkling sushi and creative omakase tastings for half the Midtown price....”  More

Lever House Restaurant

”Most pastry chefs love lemon and orange. Deborah Snyder of Manhattan's Lever House, however, champions the also-ran of the citrus...”  More

Life Café

L'Impero

Little Giant

”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

The Little Owl

”Are meatballs the next burger? The sliders here suggest yes....”  More

Little Veselka

Pearl Oyster Bar

Lure Fishbar

”At Lure Fishbar, in the old Canteen space in SoHo, chef Josh Capon specializes in seviches....”  More

Macelleria

”Macelleria—Italian for 'butcher shop'—has an updated rustic feel, with slim metal hanging lamps, brick walls, and meat-heavy northern Italian dishes:...”  More

Magnolia Bakery

”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

Mai House

”Loved the spicy beef and pomelo at this Vietnam-via-Tribeca restaurant by Drew Nieporent and chef Michael Bao Huynh. ...”  More

Maremma

Markt

”What Pastis is to France, Markt is to Belgium. The dark wood brasserie has perfect mussels, prepared seven ways—say, steamed...”  More

Mas

”In an intimate space furnished with blue-suede banquettes and antique wood from an upstate farmhouse (mas means farmhouse in French)...”  More

Matsugen

”At genius chef Jean-Georges Vongerichten’s authentic new soba-noodle place, I learned something with every bite...”  More

Matsuri

”Yes, there is creative sushi at Matsuri, but the nigiri and sashimi play second fiddle to the star power in...”  More

Mediterraneo

Megu

”When Koji Imai opened Megu in 2004, he already owned nearly 30 restaurants in Tokyo. Megu is his most ambitious...”  More

Mercadito

Merkato 55

”Marcus Samuelsson’s African-inspired menu is captivating......”  More

The Mermaid Inn

”The pair's new East Village seafood place is turning into a late-night destination for chefs, bringing in Aquavit's Marcus Samuelsson...”  More

Mia Dona

”Michael Psilakis (an F&W Best New Chef 2008) will make Thanksgiving dinner at Mia Dona with Mediterranean flavors; along with...”  More

Michel Cluizel

”outpost of the mythical French chocolatier...”  More