New Restaurants in New York City

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Ask Jonathan Benno why he left Per Se's French-inflected kitchen to serve modern Italian at this Lincoln Center spot, and he says, "I've always liked Italy best."

Photo: Lincoln's baked-to-order lasagna verde bolognese.
Insider's Tip: Benno uses dehydrated spinach—just as Ronzoni does—for his lasagna verde.

Chef Michael White expands his impressive Italian empire to Emilia-Romagna.

Seasonality, more than one region, will dictate the menu by chef Shea Gallante (formerly of Cru).

Courtesy of The Meatball Shop

Try the classic beef and spicy pork.

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Part of a Portuguese chain with exceptional mousse-meringue cake.

© Kelly Bazely

Among the best dishes at this Middle Eastern restaurant: mortar-and-pestle hummus.

Courtesy of Torrisi

By day, it's a deli with killer subs. At night, it's got a phenomenal prix fixe menu.