The 50 best restaurants in NYC right now

We really like eating around the city, and we're guessing you do, too. So lucky for all of us, we've packed all our favorite restaurants under one roof at the Time Out Market New York. The DUMBO location in Empire Stores has fried chicken from Jacob’s Pickles, pizza from Fornino, inventive ice cream flavors from Sugar Hill Creamery and more amazing eateries—all cherry-picked by us. Chow down over two floors with views of the East River, Brooklyn Bridge and Manhattan skyline. 

What is it? Per se alum chef Sungchul Shim’s seven-course tasting of skewers inspired by Korean royal court cuisine. Kochi first opened in 2019 and was recently awarded a Michelin star. A ten-course menu, as well as supplements like caviar and sea urchin, are also available. 

Why We Love it? Ordering everything on the menu is usually relegated to daydreams, but at Kochi, it’s possible. Here, every course is a joy, without an afterthought in the bunch. And Kochi’s $85 prix-fixe price tag is more attainable than that of many of its contemporaries. 

What is it? A collaboration between James Kent, longtime chef de cuisine at Michelin-starred Eleven Madison Park and executive chef at NoMad, and Jeff Katz, managing partner of Del Posto. Crown Shy turns out excellent food and beautiful cocktails in an elegant environment that’s equal parts special occasion destination and nicer-than-normal evening whim.  

Why we love it? Crown Shy feels important without being intimidating. It’s a this-must-be-the-place kind of spot that manages to remain warm and inviting.  

What is it? Having previously cooked at Osteria Francescana, the Modena, Italy restaurant that was ranked 2018’s best in the world, chef Stefano Secchi went on to open one of NYC's best restaurants the following year. At Rezdôra, he offers up a stealthily breathtaking array of pastas, using the highest quality cheeses and seasonal ingredients from farmers’ markets.

Why we love it? Dinner at Rezdôra feels like a new culinary experience even for people who grew up on pasta night. 

What is it? The kitchen at Adda stays true to its roots without imparting gimmicky modern touches on Indian dishes. Whether you order butter chicken or a kale pakoda, the flavors sing. The heat of peppers and warmth of cumin are just two examples that keep you coming back for more

Why we love it? For a convivial dining experience where the food is as electric as the vibe. The menu feels exciting each time we've visited, with a nice balance between creativity and tradition.

What is it? Chef Junghyun Park’s array of modern Korean small plates are presented in five courses for a set price of $75. Fried chicken with spicy peanut sauce and gochujang sauce is available as an add-on for $27. 

Why we love it? Tasting menus are one of the best ways to sample as much as possible, but some are too rigid and prohibitively expensive. Park’s prix-fixe is more affordable than most, and you’ll get to choose from a few options for most courses. 

What is it? Booming on Smith Street in Carroll Gardens since 2017, Ugly Baby is a Thai restaurant that will test the limits of your heat tolerance. Whether you’re ordering the “stay-away spicy Udon Thani’s duck salad” or the khao soi, do not shy away from the spice. Instead, tack on an order of soothing tue ka ko and let the coconut slake any palate fires. 

Why we love it? Ugly Baby’s use of spice is a master class in heat that novices and aficionados alike will appreciate. 

What is it? The new restaurant from the team behind the East Village favorite Thursday Kitchen is just as intriguing (save room for a Pop Rock dessert) as the original. Here, tapas are influenced by chef Kyungmin Kay Hyun’s travels to Spain and South America, as well as her Korean heritage. 

Why we love it? There's a twist on every dish that keeps us on our toes. The portions are also perfect for sharing, and the prices are reasonable enough that you'll want to order (and share) even more.

What is it? From the team behind Speedy Romeo, Michelin-starred Oxomoco focuses on wood-fired dishes. Our favorites are the beet “chorizo" tacos, and a better bavette than you’ll find at a lot of famed NYC steakhouses. 

Why we love it? The food is serious and the atmosphere is buoyant and the whole place is a lot of fun. Case in point: Oxomoco has frozen drinks on its cocktail list, which many restaurants of this caliber can’t even. 

What is it? A take on the classic diner, from the brains behind the megahits Uncle Boons and Uncle Boons Sister, Ann Redding and Matt Danzer. 

Why we love it? Not only do some UB favorites, like the crab fried rice, live on at this Nolita dinette, they're joined by dishes that successfully and sumptuously bridge the all-American comfort foods and Thai flavors of Redding's upbringing.

What is it? Everyone loves a good taco, but at Claro, your notion of New York Mexican food is expanded. This aguachile is not your run-of-the-meal ceviche: scallops (or another seafood of the day) marinate in a bath of bright citrus and also have a hit of heat. The tortillas are house made and make a perfect vehicle for complex moles that feel traditional and modern at once.

Why we love it? Oaxacan cuisine gets a New York touch in a sprawling backyard.

What is it? A Vietnamese restaurant that lit up the neighborhood when it first opened in 2019 and earned accolades like a star in the New York Times and a Michelin Bib Gourmand nod in short order. 

Why We Love it? Van Da still has some items from its opening menu—a good thing since it was never easy to nab a table. Early hits like the short rib grilled cheese with a shot of pho, shaking beef and shrimp and pork tapioca dumplings are as wonderful to return to as they are to taste for the first time. 

What is it? An inventive, seasonal stunner from Greg Baxtrom in Prospect Heights. On paper, Olmsted’s partiality for hyperfresh produce isn’t exactly a distinctive quality, but its dedication to freshness sets it apart. An urban minifarm behind the restaurant provides the kitchen with herbs, and they’ve been known to keep bird coops and claw-foot tubs of crayfish back there, too. 

Why we love it? These are fine-dining ambitions wrapped in neighborhood-spot environs, where the most expensive entrée doesn’t exceed $32.

What is it? A vegetarian Indian food haven in Queens specializing in fast casual bites, savory snacks and colorful desserts. 

Why we love it? Usha is one of Queens’ best vegetarian destinations for generous portions and combo platters that allow you to try a little bit of everything. It's just down the road from a Patel Brothers grocery location, one of our favorite spots for hard-to-find Indian pantry staples.

What is it? What first came into existence as a street fair staple, executive chef/owner Derick López’s The Freakin Rican gained critical acclaim shortly after going brick and mortar. 

Why we love it? The plantain and pork pasteles alone are worth the trip to Astoria if you aren’t a local.

What is it? A noodle bowl destinarion (we’d recommend the boat variety) where you’re sure to be satisfied.

Why we love it? You’ll taste noodle soups that make you feel like you’re in Bangkok.

What is it? One of the few restaurants in Manhattan’s Chinatown specializing in the cuisine of the Chaoshan region of China, Bo Ky’s menu showcases a mix of Cantonese and Southeast Asian flavors. The noodle menu is long, and you'll find roasted duck and rice dishes too.

Why we love it? One of the best noodle shops in Chinatown where you’ll find comforting dishes for a taste-to-cost ratio unlike most others.

What is it? Sam Yoo, formerly of Momofuku Ko and Torrisi, opened an unlikely solo project: a diner in Two Bridges. In addition to standards like tuna melts, expect chicken katsu club sandwiches, Korean fried chicken wings and green tea coffee cake.  

Why we love it?  Diners are dwindling in New York and Yoo’s spot is part of a new wave of restaurants creating a modern spin on the nostalgic, old-New York classic.

What is it? What began as a Burmese cuisine pop-up by chef Myo Moe in 2015 became a brick-and-mortar restaurant in 2020. 

Why we love it? This southeast Asian cuisine is rare in the city, and Moe’s menu offers a tasty primer. The sleek, all-white space is an excellent foil for colorful dishes, including lemongrass fish noodle soup and tamarind pumpkin stew.

What is it? In one of New York's few Persian restaurants, the incredibly fragrant cuisine of Iran is finally getting the spotlight it deserves. Dine on roasted eggplant dip, beef kebab and rosewater sorbet at this Prospect Heights favorite. 

Why we love it? One of the best and only representations of Persian cuisine in town.

What is it? A vegetarian Etheopian charmer where you’ll get a whole spread in one sitting, including red lentils in berbere sauce, ground split peas simmered with tomato, and sauteed crimini mushrooms. Cool the heat of spicier bites with a bit of injera.

Why we love it? Orders are like a buffet on a plate. And Bunna’s sharable quality makes it a delightful date spot.

What is it? Long the stuff of legend, Gage and Tollner had a previous iteration as one of Brooklyn’s most glittering restaurants before its gilded space ceased operation in 2004 after more than a century. A trio of Brooklyn hospitality pros got to work reviving it a baker’s dozen years later and, after a pause in 2020, Gage and Tollner is finally open for business once more.

Why we love it? Gage and Tollner’s previous projected opening date of March 15, 2020 was plenty buzzy back then, and the wait has only further tickled anticipation. The space is as lovely as we thought it would be, and its hearty, decadent menu offerings, repete with occasional throwbacks, seem just right for the first proper summer of the roaring (20)20s. 

What is it? One reason New York cab drivers have been coming here for more than 25 years is the food: chana masala (spiced chickpeas), yellow dal, chat and everything else is vibrantly spiced and vegetarian-friendly.

Why we love it? This deli serves a simple menu that’s always satisfying and functions as a touchstone to many New Yorkers.

What is it? An Italian spot where everything feels timeless yet modern. Exhibit A: the lasagna for two hits all the nostalgia of a nonna-approved recipe, and the pinwheel presentation of its pasta with robiola cheese makes us desire another bite.

Why we love it? Angie Rito and Scott Tacinelli have set a new standard for red sauce restaurants. Their modern take on Italian food still maintains all the comforts we all love about Italy's cuisine.

What is it? Dumpling aficionados trek to this tiny eatery specifically for the No. 6: A dozen pork wontons doused in roasted chili oil and topped with a smattering of diced pickled vegetables all served on a Styrofoam plate. There are oodles of other menu items, but this, is the one that keeps people coming back time and again. 

Why we love it? These are destination dumplings in a city with no shortage of options. 

What is it? Spam’s bad reputation in pop culture is unearned. And at Noreetuh, Spam is among the menu’s specialties. Plates like spicy Spam musubi, invite you to reconsider the canned meat. 

Why we love it?  Few restaurants in New York handle Hawaiian cuisine. Noreetuh does so with gusto, leaving clichés at the door (no lei decor here).

What is it? This cozy Italian restaurant, run by the chef power couple of Jody Williams and Rita Sodi, is a rustic, sophisticated and heart-swelling gem.

Why we love it? The simple food—towering insalata verde, hearty chopped steak and any of the soul-satisfying pastas—makes this Village favorite a place where everyone wants to be a regular.

What is it? Al-dente noodles and braised beef swirl in bowls of slow-cooked broth, and it’s easy to want to slurp it all up in seconds. Instead, try to savor each bite alongside plates of pork belly radish cakes.

Why we love it? Wait times have seldom subsided since Ho Foods first opened in 2018, but it’s worth it for one of the city’s best bowls of Taiwanese beef noodle soup (or any soup for that matter).

What is it? This small, stellar Caribbean joint in Bed-Stuy has three specialties: bake, doubles and roti. The first is a handheld fried-dough bun stuffed with salt fish or fried sand shark and topped with a tangy-sweet tamarind sauce.

Why we love it? Doubles are the real hit. The Trinidadian snacks, which start at $2-a-pop, are built on a base of bara (fried dough) wrapped around a savory potato-channa curry. Napkins are a must. 

What is it? Since 1998, this Middle Eastern destination in Bay Ridge has been a standard-bearer in its category. Palestinian-born chef-owner Rawia Bishara deftly captures the flavors of her Nazareth childhood—charring eggplants in charcoal, rolling out pita, hand-making savory yogurt. Her efforts pay dividends in a variety of silky spreads like lemony labna and smoky baba ganoush.

Why we love it? Tanoreen’s staying power alone is evidence of its excellence. 

What is it? There's a share of great Vietnamese restaurants in NYC, but not a ton of traditional dishes. For a more home-style version of the Southeast Asian cuisine, we head to this no-frills restaurant in the Bronx, once an enclave of New York's Vietnamese population.

Why we love it? Two Hanoi House alums have taken over this neighborhood spot and given the menu a few updates while staying true to the kitchen’s comforting Vietnamese recipes.

What is it? Cheong fun—the wide, translucent rice noodles that are often filled with pork, beef or shrimp—to fall in love with, because Joe’s does it so well. 

Why we love it? Not only is Joe’s an essential primer to New York dining, each cheong fun doused in sweet soy sauce is one of the city’s best values. Few restaurants are this comforting. 

What is it? After first opening at the Africa Center in 2019, Teranga brought chef Pierre Thiam’s West African cuisine to the Dekalb Market Food Hall late last year. Many items are vegan and gluten-free. 

Why we love it? One of the leading chefs from West Africa offers a fast-casual concept unlike any other.

What is it? Korean food has expanded locally in recent years, but none of it has seen a boost quite like Korean barbecue. Cote, a sleek effort from Simon Kim of the Michelin-starred Piora, is the premier example. Sitting 10 blocks south of K-Town proper, it’s deliberately billed as a “Korean steakhouse,” a distinction that reverberates through its swank decor. 

Why we love it? Watching beautiful cuts of meat cook right at your table is a satisfying way to spend an evening, and Michelin-starred Cote is a particularly stylish place to do so.

What is it? Although the sign out front is written in Chinese, this Lower East Side restaurant serves Greek food with a gently-priced menu.

Why we love it? Kiki Karamintzas' namesake restaurant manages to be one of the neighborhood's hippest spots without maintaining much of an Instagram presence or aggressively photogenic interior design. Which is to say, Kiki's is cool and lively without feeling like it’s trying too hard.

What is it? A kosher diner in the East Village serving up tuna melts, pierogies, kasha varnishkes and borscht.

Why we love it? The narrow space has a tremendous egg cream, and it's one of the last remaining old New York spots in the neighborhood

What is it? Newly opened in the old Freek’s Mill space by the Gowanus Canal, Mediterranean-leaning Victor arrives from the folks behind area favorites French Louie and Buttermilk Channel. 

Why We Love it? After a few seasons of almost exclusively outdoor dining, it’s fun to see a space looking so fresh inside. The colorful artwork on Victor's exterior carries into the dining room, and the menu, with items like smoked paprika prawns, a spiced half chicken, and a few fish dishes, is just as bright and perky. 

What is it? What began as a modest cart is now a brick-and-mortar restaurant specializing in arepas and other Colombian bites in Jackson Heights. Maria Piedad Cano and her family run the kitchen. 

Why we love it? Some of the best South American corn cakes found in New York.

What is it? This airy Williamsburg parlor has perfected pasta—be it corzetti with pine nuts, marjoram and Parmigiano-Reggiano; agnolotti filled with sheep’s-milk cheese, saffron, dried tomato and honey; or the crowd favorite, mafaldine with pink peppercorn. 

Why we love it? Securing a table at acclaimed chef Missy Robinson’s solo debut and choosing between the kitchen’s homemade pastas are both mighty challenges, but the outcome is always rewarding. 

What is it? One of a few spots here that also appeared on our best restaurants of 2020 roundup, Kokomo is a Caribbean restaurant from husband and wife team Ria and Kevol Graham.

Why We Love it? As we wrote at the time, Kokomo’s wood-fired flatbreads, slow braised oxtail and chicken and waffles are all bonafide comfort foods. The restaurant interior’s warm tones and florid design further set the mood. 

What is it? The dim-sum juggernaut from chef-owners Mak Kwai Pui and Leung Fai Keung—which has five locations in its native Hong Kong and another 39 sites worldwide—became the world’s least-expensive Michelin-starred restaurant when it scored a sparkler in 2009.

Why we love it? For its freshly made pork buns and translucent shrimp dumplings. The menu isn't as expansive as some other dim sum favorites in the city, but the quality is high.

What is it? What began as an artisanal sandwich shop by Matt Ross and Eric Finkelstein on Court Street in Carroll Gardens has expanded, now with four locations across the city and a Smith Street restaurant called The HiHi Room. CSG still offers some of the city’s best sandwiches if you’re willing to shell out more than $12 for them.  

Why we love it? It’s the perfect hangover food.

What is it? Order your grandma-style pie at the to-go counter and sit outside. There are two rules here: fight for that Parmesan shaker, and finish your meal with spumoni, a tricolor ice cream.

Why we love it? We can’t imagine a better way to spend a post-beach afternoon (or any afternoon) than snarfing down one of its saucy, pillowy squares in the sun.

What is it? Peppa’s has a wonderfully fragrant goat curry and tender stewed oxtail, but it’s the smokey, perfectly grilled smoked chicken that keeps us coming back. You can easily pay over $50 for a roast chicken at some NYC restaurants, but we think this one is just as satisfying, if not more, than many of the best birds in town.

Why we love it? There are plenty of West Indian restaurants in New York, but for jerk chicken, Peppa’s is the hands down winner.

What is it? An excellent “new Russian” restaurant where Wagyu beef stroganoff is served with pomme purée in lieu of noodles and a crab khachapuri is also on the menu.

Why we love it? Russian cuisine may conjure notions of ice cold vodka, but Georgian wines are the thing here. That same fresh approach results in a nuanced menu inspired by Georgian, Ukranian and Uzbeki cooking.

What is it? Unlike its beloved original location, which only serves pies, Paulie Gee’s Slice Shop is all about, yes, the classic New York slice—that is, those melty, cheesy, portable chews that fill us up at any time of day. The sleeper hit? The saucy Freddy Prince square slice, with a sesame seed-sprinkled bottom.

Why we love it?  It's some of the best classic New York pizza you can get in the city right now, without having to commit to multiple slices.

What is it? Oasis is our no-fail, no-frills, trusty best friend for falafel platters and pita sandwiches. We also appreciate the bounty of pickled veggies that don't feel like an afterthought or filler.

Why we love it? This is an affordable vegetarian spot in a neighborhood that increasingly lacks them. 

What is it? An East Asian general store with bites at the counter, Maya Bed-Stuy specializes in novel takes on congee.

Why we love it? Though Maya may not serve the single best congee in the city, it’s a noteworthy experience updated with quinoa, avocado and other tasty ingredients you see in fashionable grain bowls.

What is it? New York may not be like the West Coast when it comes to Mexican food, but with Los Tacos No. 1, we’re getting closer. Behind the taqueria-style counter, you’ll see cooks rolling masa and slicing spit-roasted pork as fast as they can to keep up with this popular eatery.  

Why we love it? Three transplants from California and Tijuana, Mexico, dole out casual, south of the border eats (grilled cactus tacos, carne asada quesadillas) and homemade aguas frescas (horchata, tamarind).

Jacob's Pickle helped the Upper West Side shed its sleepy restaurant reputation by offering gastropub fare we could get behind. The comfort food, mac and cheese to patty melt, pair effortlessly with the extensive beer list and whiskey cocktails.

Wayla was already poised for stardom shortly after first opening its doors on the Lower East Side in 2019, when seemingly everyone in NYC was salivating over its noodle-wrapped meatballs, clamoring for tables and snapping selfies. Even now, years later, prime-time reservations for chef Tom Naumsuwan’s homestyle Thai food still aren’t easy to come by. His attention to ingredients, focus on fresh flavors and market-inspired menus have folks filling up Wayla’s tables night after night. 

Neil Kleinberg’s fluffy pancakes alone are more than enough reason to hit up this brunch favorite. But the rest of the menu, from biscuit sandwiches to a smoked salmon scramble, makes a case for why breakfast can be just as good for dinner. Some consider brunch a sacred experience in New York, and this Lower East Side classic doesn’t disappoint between its delicious bites and buzzy dining room.

Wood-fired brick-oven pies are sprinkled with herbs and vegetables grown in the restaurant's greenhouse. Freshly picked arugula, for example, might be combined with eggplant, bresaola and Parmesan, and locally grown figs may be matched with prosciutto and Gorgonzola. Too esoteric for your family? No worries: Try the basic marinara or Margherita. You can't go wrong with any of the pies here.

The Tuscan-inspired dishes, wine-bottle-lined walls and leather banquettes serve as the perfect backdrop for comforting Italian fare. If there are two words that describe FELICE, we’d choose cozy and carbs. The bowls of pasta beckon us to this intimate restaurant no matter the time of year.

The world-class pizzeria sets up shop at Brooklyn Bridge Park. Dig into wood-fired pies (classic Margherita, eggplant-and-ricotta) and sandwiches (roasted turkey, prosciutto) at one of the indoor picnic tables, or snag a patio seat overlooking the water. A rooftop beer garden pours selections from Peroni and Brooklyn Brewery, along with wines by the glass. One of our favorite spots for pizza in the city—you can't go wrong with any of the pies here.

New York is teeming with ramen options, but this Lower East Side spot commands a loyal following for good reason: the overall quality and consistency of its broth, whether a hearty tonkotsu or spicy miso, is always on point. We can't get enough of the hearty tonkatsu and basically any dish from this kitchen.