Best restaurants near the High Line
This Philly transplant bakery-cum-restaurant is lauded for its fresh loaves and pastries. Hit it up for a brunch or lunch pit stop before your walk to inhale the savory bodega sandwich or take the sweet blood orange poppy pound cake to go.
You just walked a lengthy stretch from downtown to midtown, now time to carboload at one of the best (and priciest) Italian restaurants in the city. Del Posto, a celebrity favorite, serves prix fixe pasta, seafood and meat entrees for a hefty, but totally-worth-it fee.
If you’re stopping by The Whitney on your High Line stroll anyway (it sits ground level on the southern end of the park), you might as well double dip at this highly-praised, American restaurant from a vet of Gramercy Tavern and Danny Meyer.
Philly dining titans made a splashy entrance to the scene with an expanded, 18-seat outpost of their house-made–hummus stall Dizengoff in Chelsea Market. As with the original, hummus and salads are offered for takeout by the pint, and fresh pita breads are boxed by the half and full dozen.
You don’t get much more niche than artisanal sesame-seed products. That’s the focus of this Chelsea Market shop, with more than 30 flavors of house-made halva as well as three types of freshly milled tahini. Enjoy high-quality Ethiopian Humera seeds—roasted at precise temperatures and milled in small batches—in halva varieties like coffee and ginger, as well as two sesame-based spice blends and a tahini-and- goat’s-milk ice cream.
If you're craving somrhing a little outside-the-box, check out this hot Iberian number. The flashy venue is a buzzy limestone grotto with a water wall and a candlelit garden beneath a retractable roof. The best stuff on the menu captures the boisterous spirit of authentic tapas-style dining. The small plates here are boldly flavored and actually portioned to share.
Though late-night standing-room-only tapas bars are common in Spain, this tiny spot is the one of the few places in NYC that replicates their atmosphere. The restaurant's "Turistico" menu rotates monthly, focusing on food from one region of Spain at a time; among the current menu offerings are an appetizer of assorted olives ($4), an authentic Spanish tortilla (actually a potato-and-egg dish; $6), and an uni panino—a sea-urchin sandwich ($15).
This colorful addition to Meatpacking has certainly drawn lots of well-heeled eyeballs. With floor to ceiling glass walls, orange and blue umbrellas littered on the patio in the summer and tropical trees sprouting inside, it’s just an extra bonus that the veggie and seafood-centric dishes are also delicious.
Venue says Escape the Highline crowds at Meatpacking's best Italian restaurant! Savor summer all-year-round. 212-254-3000
For cautious carnivores, Blossom offers one big surprise: All the eggless pastas and mock meats actually taste pretty good. For vegans, it’s a candlelit godsend. With fake-meat entrées in the $20-range, meat-lovers may feel compelled to eat the real thing elsewhere, but vegetarians have indeed found a great date place.
End the day on a sky-high note with this chic, spaceship-looking sushi restaurant near the Hudson River from Masaharu Morimoto. The omakase option is priced at an eye-popping $140 per person, but you’ll get rewarded with potential fresh slabs of fluke, yellowtail and salmon.
Charlie Bird vets serve pricey Mediterranean dishes in an uber swanky restaurant, café and bar inside a former recording studio in Hudson Yards.
Munch on $10 Neapolitan-style pies, like marinara and cacio e pepe, from Rossopomodoro’s chef Simone Falco, who is hopping aboard the fast-casual train. You can take your time picking out which of the six options you want since these affordable personal-size pizzas are ready in only 90 seconds.
This “lightship”—a floating lighthouse once used by the Coast Guard—sank while docked in Maryland and spent three years underwater. Later salvaged, she is now a floating bar near Chelsea Piers.
Punchdrunk—the London troupe behind hit Macbeth-inspiredproduction Sleep No More—peels back the curtains to a 150-seat restaurant underneath its bar, Gallow Green. The kitchen crafts a menu of modern American and British fare, and the decor is a nod to its European roots with wooden booths and dangling pendant lamps that are inspired by Scotland's train station restaurants.
The Cleaver Co., a New York–based sustainable caterer since 1981, offers farm-to-table fare at this eatery in the heart of Chelsea Market. Its pastoral decor includes distressed, celadon-painted tables and a small wine bar set near the entrance. The menu's eats change frequently based on the availability of in-season ingredients, but signature dishes like chicken potpie ($16) and the kimchi-topped GT burger ($16) are typically available.
In Spain, grazing on tapas is as much a social celebration as a culinary one, and leisurely Tia Pol embraces this tradition con gusto. Seating is on high stools, with spill-over at the bustling bar, where handsome diners stand cheek-by-jowl while guzzling fruity sangria. Munch on superb renditions from the tapas canon and then delve into eclectic treats, like chorizo with bittersweet chocolate, or crunchy fried chickpeas.
The owners of the perpetually packed East Village slice shop have expanded to another nightlife-saturated 'hood: Chelsea. The casual interior features tin ceilings and exposed ducts, plus one thing Artichoke devotees won't encounter at the 14th Street location: seating. Belly up to granite tables for an expanded menu of classic spinach-artichoke, crab and Margherita pies, as well as a "burnt anchovy" option (cooked until the fish "melts" into the mozzarella). Rounding out the offerings are appetizers like cauliflower fritters and pasta fagioli—plus beer and wine to keep the party going.
Cookshop presents the ideal combination of great American food, prepared by Chef Marc Meyer, warm hospitality and meaningful design to west Chelsea. At the heart and soul of Cookshop lies the owners’ commitment to bringing an honest seasonal dining option to New York City coupled with an exceptional beverage program.