Restaurants
Your guide to dining out in New York City, including restaurant reviews, new restaurants, online reservations and the best restaurants in New York
The best restaurants with private rooms in NYC
Restaurants with private rooms are a necessity when planning special occasions or group
Petaluma
Venue says: Sept 26th Laughing Lunch: Laughercise. Please join us for lunch at 12p and comedy from well known and up and coming comedians at Petaluma.
The best oyster happy hour NYC has to offer
Find delicious deals on popular bivalves at the best oyster happy hour restaurants and bars in New York City
The best Flatiron restaurants in NYC
From fine dining to food courts, the best Flatiron restaurants have something to sate every craving and price point
The best Greenpoint restaurants in NYC
New York’s best Greenpoint restaurants include new-school Jewish delis, primo pizza spots and tasting-menu restaurants
The best Middle Eastern restaurants in NYC
New York’s best Middle Eastern restaurants cover a lot of ground, including Israeli cafes and Egyptian eateries
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La Chine in the Waldorf Astoria
Offer: $95 Tea for 2 - Save 30% on the return of afternoon tea
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Tapestry
It doesn’t look quintessentially Indian: The linen napkins are Italian, the custom plates are Japanese, and the glossy oak-wood tables and white-quartz bar are dotted with dishes of duck-confit sope and farm-fresh deviled eggs. Except, at Tapestry—New Delhi chef Suvir Saran’s return to a New York kitchen after leaving the Michelin-starred Devi back in 2012—that street-food sope ($22) is crowned with tangles of India’s pickled kachumber salad and those picnic-basket deviled eggs ($13), thrum with sambar powder and curry leaf, and sourced from the chef’s own upstate farm. “Global threads on an Indian loom,” Tapestry pitches on its website, and the menu backs it up. In collaboration with his chefs de cuisine, Joel Corona, a Mexican-American private chef from California, and Mumbai-bred Aarti Mehta, Saran smoothly shifts between his native Indian cuisine and the food of farther-flung locales: A deep-red crock of harira posole ($25) marries Morocco with Mexico City, but generous sprinklings of saffron and cumin give the bowl an undeniably Indian backbeat. In some dishes—a smooth rabbit terrine with pistachios and Pernod ($23), say—Saran eschews the flavors of his homeland entirely, but there’s more fun to be had when the chef toys with Indian tradition. Crispy-edged brussels sprouts cleverly form the base of an opening chaat ($14), enlivened with tamarind and mint chutneys and kala namak (South Asian rock salt). Cauliflower makes a number of appearances, the best of which is a ch
Hail Mary
Hail Mary, the cheery Greenpoint neodiner from married chef-owners Sohla and Ham El-Waylly, is cute as a button: Walls are papered in Nickelodeon-orange florals, the kind favored by bingo-loving grannies; a reading nook features novelty dog paintings and shelves of vintage Betty Crocker cookbooks; and behind the white marble counter, you’ll find apron-strapped, bandana-wrapped staffers hand-piping rainbow sprinkles to top ice cream sundaes and layer cakes. Even the antipodal rap soundtrack—DMX barking “X Gon’ Give It to Ya” while you tuck into a twee crock of elbow macaroni with house-made cheese, for example—sounds sweet in such dollhouse confines. The couple’s menu is a patchwork of all-American comforts and multicultural flavors, a likely product of their respective backgrounds (the mister is Egyptian-Bolivian, the missus Bengali) and a combined résumé that includes Del Posto, Empellón Cocina and Momofuku. It’s a mixed-bag medley that’s echoed in the varying quality of the food. Starters—called “nibbles” here, naturally—range from deep-fried burrata ($13) paired with a robust, garlicky marinara, a gooey refinement of the humble mozzarella stick, to an overly charred octopus tentacle dressed with pistachio tahini ($16). Even the exceptionally crispy sumac-dusted potatoes that accompany it can’t save the dish from that rubbery cephalopod. Mains (under the tongue-in-cheek “Fine Fare”) are more of the mingled same. A turkey potpie ($16) boasts juicy dark meat beneath a butte
Freek's Mill
A long, long time ago—well before the seemingly radioactive sludge and the wayward sea mammals—the Gowanus Canal was home to a creek of earthly color, where actual wildlife flourished and provided Dutch settlers with sustenance. And along the banks of that creek was stationed the 18th-century gristmill that gave farm-to-table newcomer Freek’s Mill its name and credo. It’s an agrarian spirit that the restaurant—owned by Casa Mono cohorts J.T. Stewart and Maxime Giordani, and overseen by chef-partner Chad Shaner (Union Square Café, Gotham Bar and Grill)—heartily sticks to in appearance and on plate: Firewood is stacked next to the open kitchen, with logs thrown into the domed hearth when flames are low; first-daters sip chenin blanc (along with cru Beaujolais, partner-somm Alex Alan’s wine list puts a quirky premium on the French Loire Valley white) next to a portrait of happy pigs; and gingham-shirted waiters issue out corn custard and roasted poussin to similarly folksy-dressed diners in the unfussed brick-walled room. It’s bucolic Brooklyn—perched on the edge of a Superfund site. The menu as a whole is less than idyllic, however. You can spend a fine evening with a glass of clay-aged Georgian qvevri wine (find it tucked between the French stuff) and small plates, like soft pulls of stracciatella cushioned over a bed of cubed melon and almonds ($16); slips of smoky barbecued kohlrabi, served with grits and mustard greens ($14); or a crispy, sambal-spiced soft-shell crab on a
Agern
“It’s past the hot-dog stand. If you see the homeless guy playing Hall & Oates on the harmonica, you’ve gone too far.” They’re not directions you’d expect on your way to a fine-dining tasting menu, but they’re inevitable for arrival at Agern, the serene Scandinavian newcomer incongruously set amid the commuting cacophony of Grand Central Terminal. It’s part of a multipronged takeover by Claus Meyer, cofounder of the world-shaking Copenhagen dining room Noma, inside the terminal; there’s also that Danish frank stand parked next to Agern’s entrance, as well as a Nordic marketplace across the way in Vanderbilt Hall. But neither project gives you quite the whiplash upon entrance that you get from Agern’s clean-lined space, as blond as a Swede, with black-leather banquettes, brass pendant lights and pops of pea-green chevron tiles. While a sea of hightailing pedestrians undulates beyond the restaurant’s doors, practiced servers sweep the high-ceilinged, windowless room, homilizing on the wonders of dead nettle and knotweed. It’s almost enough to forget that there’s a reed-free performance of “Rich Girl” taking place outside. The chef is Gunnar Gíslason, the Icelandic talent behind acclaimed Reykjavík restaurant Dill. Gíslason takes leave of the kitchen to personally deliver the tableside salt-baked beet, a dish available à la carte and on both his Land + Sea ($145) and vegetarian Field + Forest ($120) lineups. (This being veg-heavy Nordic food, there’s naturally much overlap bet
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