Share your city and win!

Juicy, fennel-spiked chunks of sausage from the S&D Pork Store a few blocks down are held in place—well, just barely—by a bunch of melted cheese on this Bronx shop's sausage pie. It's a hot, creamy mess of pizza-and-pork deliciousness. Yes, you will need a napkin—and a nap afterward.

In a city full of Thai restaurants, Kaew Jao Jorm sets itself apart not by reinventing tradition, but by honoring it with quiet confidence and exacting care. Opened in August 2024 in Williamsburg, this refined newcomer brings the flavors of Thailand’s royal courts to Brooklyn—without ceremony, but with no shortage of grace. The kitchen draws from centuries-old recipes once served by a royal Thai consort, presenting dishes that are as complex as they are understated. This isn’t fusion. It’s not street food. It’s something rarer: a careful translation of classic Thai cuisine, faithfully executed according to its origin and with an understanding of the modern palate. Flavors are layered—never loud—with sweet, salty, sour and spice finding harmony rather than competition. The ingredients matter here. Herbs are fresh, spices precise, and the produce seasonal and local where it can be. The result is a menu that feels deeply rooted and surprisingly restrained. You won’t find over-the-top plating or theatrical presentations. You will find depth, technique and a quiet insistence on quality. The space itself mirrors the approach in the kitchen. Designed to evoke old Siam, the dining room is calm and composed, full of warm woods and soft lighting. It doesn’t demand attention, but it holds it. The overall effect is immersive without being elaborate, more a sense of place than a theme. Kaew Jao Jorm is not the kind of place vying for attention on a crowded corner. It’s measured,...

Welcome to Borgo, restaurateur Andrew Tarlow's first restaurant in Manhattan after a 10-year gap. The ingredient-forward trattoria features a wood-burning oven, a sleek black and marble bar and a plant-heavy back garden. The Chicories salad is made for sharing and the Timballo de Anelletti with braised beef cheek nestled inside is the dish to have on your table.

If you’re looking for authentic Thai food in SoHo head to Lan Larb for homestyle cooking from Chiang Mai, Thailand. Find classic dishes from Northern Thailand like khao soi and kanom jean nham ngiaw alongside favorites like crying tiger steak and panang curry. Their beverage menu features sake, soju based cocktails and natural wines to accompany their expansive menu! 

This Bensonhurst original has served one of the best Sicilian slices in town since 1939. Sweetish tomato sauce is generously slathered over tall, doughy squares with crunchy undersides and topped with with melty mozzarella and Parm. It's a classic treat to eat out in L&B's large outdoor space, and there's a full-service operation inside with a lengthy red sauce menu, too. 

A hotel needs to tick at least three boxes for when you’re visiting New York City—it’s got to be clean, comfortable and centrally located. Aura Hotel Times Square checks these off easily, and it all begins when you enter the lobby on West 44th Street. As soon as we stepped inside the soothing space (with a dreamy scent immediately gracing us), the chaos of midtown quickly faded away. Our check-in was seamless and pleasant (we were given two drink tickets to the bar next door, The Long Room), and we got to head up to our room straight away, one of the penthouse suites overlooking part of Times Square and the Theater District—a reminder of just how perfectly located Aura Hotel is. Why stay at Aura Hotel Times Square? Set across from Belasco Theatre, a block or two from Bryant Park, Times Square and many other Broadway theaters, it is one of the more convenient stays in the area, and it doesn’t skimp on vibes. Aura Hotel was previously Hotel Mela, but it underwent an extensive renovation, with a grand reopening in 2024 by Rebel Hotel Company. So, what’s new here? A fresh aesthetic with newly redesigned rooms with modern furnishings, state-of-the-art technology and better cityscape views is what. The stylish design found in each room is both calming and pleasant with upscale touches across the space, from plush rugs to light wood accents and more. Plus, there are lovely Molton Brown toiletries and Nespresso coffee machines in each room. Aura Hotel Times Square also has a...

Bowery's Bar Kabawa welcomes you to a Caribbean home. And here, at this home, we drink. The latest from the Momofuku team, the Bar Kabawa channels the rhythms of the islands with light woods and a color palette of turquoise blues and whites all set to Caribbean music thrumming through the speakers. Naturally, half of the cocktails are dedicated to the daiquiri, made classic with delicately thin shaved ice to the vegetal Bay Leaf Daiquiri made with nitro-muddled bay leaves. The rest relies on rum-forward drinks and a few shareables including a hollowed coconut full of your choice of rum. While one half of the bar shakes up drinks, the other half functions as an expo kitchen where you can watch chefs score banana leaves, fry and bake short rib and Guyanese pepper pot patties and torch desserts right at the counter. 

For six years, Anthony Ha and Sadie Mae Burns ran the pop-up circuit with their Vietnamese concept, Ha’s Đặc Biệt. It gained quite the following during the pandemic era, exciting us with egg-scallion bánh mìs and cabbages stuffed with pork shank. Making the rounds all around NYC, the duo even landed a residency in Paris and caught the eye of the The New York Times. But the ultimate goal was always to get four walls to call their own, and as of 2025, the couple has finally settled down in the Lower East Side with a new name: Ha’s Snack Bar. A chalkboard lays out the specials of the day, which wax and wane with the moods of the chefs, and have thus far included snails bubbling in tamarind butter to bass crudo showered with nuoc cham. Plenty of wines lay behind the bar, cooling in ice buckets, ready to be paired with it all. 

Yes, we’re all tired of standing in line for the hottest new food in NYC. And yet, here we are, still waiting under the blazing sun for the chance to score a pie from the new pizza shop Ceres. After a buzzy opening due to the quality of the slices and the pedigree of the chefs (how often do Eleven Madison Park alums open a slice shop?), a nod from Dave Portnoy’s viral pizza reviews and a shout-out from Jimmy Fallon made it nearly impossible to get your hands on a pie.  Now that the folks at Ceres have become more accustomed to being the belle of the pizza ball, they’ve got a good system for slinging ‘em out from their tiny oven on Mott Street. You’ll have to show up hours before you’re ready to eat (they open at 11:30am), wait for your chance to put your name down inside their frills-free shop, and then wait…again. The menu is limited, but you’ll just have to trust the process.  Go for the white pie, topped with crème fraîche, sweet onions and salty, buttery pancetta, and then covered with a celebratory handful of chive confetti. The cheese, too, is a classic, but never plain, packed with San Marzano tomatoes and firm, fresh scamorza and then finished with half-melted, sharp-ish cheese and pocked with little burnt bubbles from the oven’s heat. Every pie is served on top of a crust inspired by the crispy-crunchy, airy-chewy joy of baguettes.  Pie prices can soar to $60—the ‘nduja, made with pork, burrata and aged balsamic for a spicy-and-sweet bite, is the spendiest—so be...

South Street Seaport booms with outdoor movie screenings, open-air farmers' markets and a beer garden during warmer months, but its year-round appeal gets bolstered with this waterfront 6,000-square-foot restaurant from Financial District empire builder Abraham Merchant (Watermark Bar, Clinton Hall). Boasting floor-to-ceiling windows overlooking the East River, the vast dining room is decorated with wood tables made from European truck flatbeds, a 12-seat chef's counter across from the open kitchen and curtain-style doors that open onto the esplanade, complemented by a 1,500-square-foot patio lined with white-oak beer-hall tables and plush couches. Chef Marco Allen's menu plays up the seafront locale (shrimp over grits, cedar-planked salmon in ginger vinaigrette), while also turning out wood-fired plates like a sopressata-pecorino pizza, a sirloin topped with smoked pepper salsa and squash gratin layered with zucchini, eggplant and tomato-basil pistou. From the pewter-topped horseshoe bar, expect both craft (Delirium Tremens, Harpoon IPA) and big-brand drafts (Stella Artois, Coors), and 10 seaside-inspired cocktails such as the Shoes Optional (cachaça, mescal, lime) and the Bourbon Berry (elderflower, blackberry compote).