Where to eat near the U.S. Open

The owners of cult Chinese chainlet Xi'an Famous Foods expand their offerings at this small-plates restaurant that showcases the cuisine of North-Central China with hand-pulled noodle dishes like liáng pí (cold, chewy wheat ribbons with seitan, cucumber, sprouts and a chili dressing) and qi pork biang-biang (spicy-and-sour pork belly with star anise).

This Mexican joint makes fresh masa (corn dough) from grain soaked and ground on-site for spicy Bistek steak tacos. Share mounds of guac and chips, delicate mole-bathed chicken enchiladas and fluffy, well-spiced tamales.

This beer-and-bourbon–focused gastropub boasts both local and international brews (hailing from as far as Germany) and a mess-hall menu of fish-and-chips, smoked ribs and pickled-pepper wings.

This neighborhood pizzeria dishes out build-your-own salads and 17-inch brick-oven pies ($15) like the namesake, topped with mozzarella, bacon and egg.

Housed in the Sheraton hotel’s atrium, this American eatery offers shrimp crab cakes, lobster-stuffed ravioli and sirloin drenched in wild mushroom ragout.

This Flushing mainstay is known for its soup dumplings (eight for $5.95), which are a marvel of physics: Each plump parcel is filled with either pork or crabmeat and a generous amount of warm, soothing broth.

This vegetarian den dishes out sweet sesame bites of faux chicken and zhi zhi “beef,” slathered in homemade barbecue sauce, that looks like a juicy pot roast and has a surprisingly meaty texture.

Here, a hybrid menu hawks “Afghan and Persian food” on the front and “Middle Eastern” on the back, so dinner runs the geographical gamut: first-rate hummus; crisp, delicate sambosas; and qabeli palaw, succulent charcoal-grilled meat over spiced, raisin-studded rice.

This South Indian spot’s paper-thin dosas ($5) are amped with green-chili chutney, while the buttery paneer (served weekends only, $5.50) is packed with spongy cottage cheese.

The justly celebrated dish at this Northern Chinese hideaway is the "Muslim lamb chop," but it's more like a half rack of ribs: A platter of bone-in meat is braised, battered and deep-fried, then blanketed with cumin, chili and sesame seeds. Try it with a beef-stuffed pancakes or cold saladesque dishes like the "tiger vegetable" (shredded scallions, cilantro, chilies and tiny shrimp).