The 50 best restaurants in NYC right now

What is it? Per se alum chef Sungchul Shim’s nine-course tasting of skewers inspired by Korean royal court cuisine. Kochi first opened in 2019 and was recently awarded a Michelin star. 

Why We Love it? Ordering everything on the menu is usually relegated to daydreams, but at Kochi, it’s possible. Its $125 prix-fixe includes nine courses like charcoal grilled Spanish mackerel and braised short rib. Supplements like caviar and sea urchin are also available. 

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. We're especially fond of the gruyère fritters, roasted short rib, and regally garnished Crown cocktails. 

What is it? NYC’s dazzling best new Indian restaurant with dishes seldom seen on local menus. 

Why we love it? This second act from the Adda team spotlights what they refer to as “the forgotten side of India,” including gurda kapoora (goat kidney, testicles, red onion and pao) doh khleh (pork with lime, cilantro, onion and ginger) and champaran meat (mutton, garlic, red chili). Cocktails like the Gulaabo with gin, rose water, dragon fruit, lemon and aquafaba are also worth a sip trip to Dhamaka’s kaleidoscopic bar.

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. Individual plates are available, but its $95 regional pasta tasting is an exciting tour of the restaurant's best.

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? An NYC classic you can dress up or down(ish).

Why we love it? Big night out atmosphere crackles in the dining room in the back and the tavern space up front, with a bar that that feels like the place to be. The dining room’s $158 five-course tasting, which presently includes lobster lumache and wood-fired sirloin, is splendid for a splurge, and you can also order à la carte in the (also lovely) tavern section, where every main is $36 or less.

What is it? Incredible and slightly more accessible omakase from Jiro Dreams of Sushi’s chef Daisuke Nakazawa.

Why we love it? This city’s full of expensive omakase, and Sushi Nakazawa has all the exquisite quality and reverent ambiance of its tip-top price peers for a slightly less account-clearing sum. It is not unexpected to see $300+ chef’s selections at NYC’s best sushi restaurants, but reservations at Nakazawa’s counter are $180 for about 20 palate-changing courses like fatty tuna, sea urchin and yellowtail. It’s $150 in the peaceful dining room, and perfect sake pairings are $90.

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. Like a lot of the city's best restaurants, the wait for tables can be long, but items also hold up well for take out and delivery. 

What is it? Michelin-starred Oxomoco (from the team behind Speedy Romeo) focuses on wood-fired dishes. Taco options include beet “chorizo," fish and lamb varieties.

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? 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 only further tickled anticipation. The space is as lovely as we thought it would be, with hearty, decadent menu offerings repete with occasional throwbacks. Bar seats are reserved for walk-ins, which makes getting in a tick easier. 

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? Peak-form, somewhat simple seafood served across two cramped, eclecticity fashioned dining rooms bursting with charisma. 

Why we love it? Petite Crevette is one of few BYOB restaurants in NYC, so it’s easy to pair lovely whole fish preparations, packed cioppino bowls and deeply flavored Thai bass curry with your favorite bottles and still have a marvelous, more affordable than usual, dinner out. Wait times betray its under-the-radar feel, but there’s always room at sister wine bar Flying Lobster right next door. 

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 accolade-collecting combination of special occasion destination and neighborhood restaurant with a focus on seasonality. Olmsted's own minifarm provides its kitchen with herbs. 

Why we love it? Olmstead’s expertly authored and executed menu has always had apparent notes of fine dining at prices that typically do not exceed $34 for entrees like duck pastrami with sauerkraut and turnips. From January 17, 2022, it will temporarily take a tasting menu turn, but “it will be designed to keep our guests’ price point the same,” according to an Instagram post. 

What is it? An excellent Indian restaurant from the same group that operates the more recently opened (and harder to book) Dhamaka. 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? 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 charming neighborhood restaurant on a quaint corner that you might find yourself unexpectedly going out of your way to return to.

Why we love it? A relatively small menu actually allows for myriad combinations, visit after visit. We expect to try them all some day once we can resist the temptation of Leland’s trout rillette, charred lemon skillet mussels and whole fried fish. The kitchen also turns out some of the best bread you’ll find in or out of NYC’s best bakeries. 

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? “Modern European” tasting menus that approach fine dining expectations. 

Why we love it? Fine dining has become so expensive in NYC that many entries in the category defy everyday, weekend, and even special occasion recommendation. Bâtard’s two, three and four course dinner options (for $75, $85 and $95) hover under fine dining’s often unspeakable price point while maintaining culinary elegance on the plate and aesthetic grace in the space.

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? 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 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? 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? A new vegan soul food restaurant led by executive chef Shenarri Freeman in a gleaming, jewel-toned slip of a space on east Seventh Street. Cadence is part of Overthrow Hospitality’s group of NYC plant-based restaurants. 

Why we love it? Freeman’s menu is a list of hits like the rich, expertly-textured grits and excellent hearts of palm cakes. The southern-fried lasagna with pine nut ricotta, spinach and a red wine Beyond Meat bolognese is a can't-miss dish.

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, it's among the menu’s stars. Plates like spicy Spam musubi invite you to reconsider the canned meat that walked so tinned fish could run.  

Why we love it?  Few restaurants in New York specialize in Hawaiian cuisine. Noreetuh has done so with gusto since 2015, quietly becoming a neighborhood staple.

What is it? Excellent neighborhood pasta worth visiting in spite of its caveats. 

Why we love it? Maybe it's because we first started visiting when Lillo still had a de facto BYOB policy and before it became almost impenetrably popular, but we keep recommending this tiny pasta shop even though it doesn’t have booze, a bathroom, hardly any seats or take credit cards. We’re just so fond of Lillo’s no-nonsense meatballs, fettuccine with speck and zucchini, branzino, broccoli rabe and lasagna, that we’re willing to wait for one of it’s smattering of tables and pay cash for the pleasure. Head to Henry Public next door for great drinks after dinner.

What is it? A favorite among favorites in a city with plenty of pizza. 

Why we love it? Ask any new or old pizza-maker about their inspiration, touchpoint, or simply their favorite pie, and Di Fara will come up again and again. Dating back to 1965, original owner Domenico DeMarco still spins dough into gold today. Toppings include all the hits–sausage, pepperoni, mushrooms and so on–in addition to extras like soppressata, broccoli rabe and artichokes all atop thin, crispy crust.

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. 

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, and it comes up often when you ask locals for restaurant recommendations. 

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? Chef Pierre Thiam first opened this West African fast-casual concept at Harlem's Africa Center in 2019. 

Why we love it?

The counter service space is roomy and comfortable inside and out at its sidewalk seats. Many of Teranga’s bowls are gluten free and/or vegan, and options like grilled chicken and roasted salmon are also available. 

What is it? A stylish Korean barbecue/steakhouse that’s among the best in both categories. Cote is cozy for date night and fun for larger groups. 

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? Soho’s most West Village-esque restaurant with Alsatian flair

Why we love it? Raoul’s romance feels thrillingly incidental; like a place that you and an as-yet affectionate associate can accidentally stumble upon and fall in love. The dining room’s a little moody, its art’s a little nudie and these rhymes must end now but the steak here is quite good. You can also get oysters, of course, and tartare, foie gras, moules frites and roast chicken. Even confirmed cocktail devotees will be tempted by Raoul’s deep French reds. 

What is it? A tiny, two table spot owned and operated by chefs from some of NYC’s best (and most expensive!) sushi restaurants for far less cash. 

Why we love it? Even with its slightly hard-to-find, second floor location and paucity of seats, we will happily take Sushi 35 West’s sensational salmon roe, sea urchin, Spanish mackerel and striped jack to go for the opportunity to taste exceptionally sourced fish improved by beautiful knifework. 

What is it? A perpetually-packed Greek restaurant that commands crowds even in a neighborhood saturated with the cuisine. 

Why we love it? Although Taverna Kyclades keeps it casual, lively lunch and dinner here always feel like an event. This is also the rare spot that maintains a long menu where everything (like the grilled octopus, saganaki, lamb chops and swordfish) is consistently good.

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? A jubilant Chinese restaurant with book-length menus and brightly colored cocktails.

Why we love it? Congee's sprawling interior is ideally suited to boisterous nights filled with stories you may have heard before that still elicit sonorous laughter. Lines accrue fast, but the pretty bar area is a cozy place to wait if you can nab a spot, and the dining areas beyond have plenty of big tables to accommodate groups. The menu’s almost as large as the space, with several congee varieties and an encyclopedia of Chinese plates. 

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, and we recently named Kokomo NYC's best outdoor dining spot in our Best of the City awards. 

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? Easy, local-favorite French fare 

Why we love it? Every neighborhood would be lucky to have a restaurant like French Louie, which serves as fine a special occasion spot as any fancy-address destination in the city. If for example, you happened to be nearby, and it was your birthday, and a sudden blizzard made even local travel inadvisable, you could still drift into French Louie’s dimly honey-hued dining room for a suitable fête. Its moules frites, duck au poivre and uncommonly generous portion of pȃté are priced decently enough to add to your regular weekend rotation, too.

What is it? A choose-your-own seafood spot as close as many of us will get to fishing. 

Why we love it? Dining out and having fun are, shockingly, not always mutually inclusive. At Astoria Seafood, you’ll peruse and choose from uncooked tuna, octopus, sardines, branzino shellfish, scallops, snapper, fluke and all manner of sea creatures before you tell ‘em how you’d like it cooked. BYOB and a bubbly, casual environment make this popular spot worth its long lines. 

What is it? Classic, required eating for NYC pizza devotees.

Why we love it? L&B's saucy, pillowy squares are best in class, amplified even further with a few shakes of Parmesan and finished with an order of the titular tricolor ice cream.

What is it? Peppa’s has a wonderfully fragrant goat curry and tender stewed oxtail, but it’s the smoky, perfectly grilled chicken that keeps us coming back. You can easily pay a bundle for a roast chicken at some NYC restaurants, but we think this one is just as satisfying, if not more, than many of the most expensive 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 East Asian general store with bites at the counter, Maya Bed-Stuy specializes in novel takes on congee.

Why we love it? Maya serves noteworthy congee with additions like quinoa, avocado and other tasty ingredients.

What is it? A taqueria-style counter where cooks roll masa and slice spit-roasted pork with great speed to keep up with demand.  

Why we love it? Three transplants from California and Tijuana dole out pollo asado tacos, carne asada quesadillas and homemade aguas frescas, among other options, in a lively food hall.