Travel Guide: New York City Overachievers & Eaters

by Emily Bell, Dan Catinella, Rebecca Cohen, Caroline Hatchett, and Emily Jacobs with Antoinette Bruno and Will Blunt

Antoinette Bruno, Shannon Sturgis, Will Blunt, Caroline Hatchett, Emily Jacobs, and Dan Catinella

April 2013

StarChefs.com has never been prouder to call New York City home. Sure, we’re partial, but New York’s band of tireless, passionate professionals proves year after year that we live in a city of overachievers. And any chance we get to explore the evolving food and drink scene here is a year we’re grateful for the vibrant culinary community that surrounds us.

Over the last few months, we’ve seen an explosion of exciting Italian restaurants, a maturing of the farm-to-table movement, and wild culinary vision in the pastry realm—not to mention standard-setting innovation in mixology and a fresh interest in local beer and wine. We witnessed flawless execution, no-holds-barred creativity, and young chefs' dreams comes true all over the city—especially east of the East river.

In the last five years, Manhattan has relinquished her exclusive grip on chef-driven dining to her sister borough Brooklyn. And Brooklyn, in return, is making it affordable for young chefs to express themselves for the first time in the New York market—and gain the independence chefs in other cities have enjoyed for years. There are still great chefs cooking in glamorous, high-profile restaurants, but it’s this new generation of young, go-for-broke culinary talent that’s defining heart and soul of New York cooking.

STAY

Paramount Hotel

The Westin New York Grand Central

EAT

83½

345 East 83rd Street
Upper East Side
New York, NY 10028
(212) 737-8312
www.eighty-threeandahalf.com
Hours: Sun-Thurs 5pm-10pm; Fri-Sat 5pm-11pm

Amid the hustle of New York’s Upper East Side, Rising Star Chef Will Foden is working his magic at an unsuspecting eatery. 83½ brings Foden (a recent transplant from Boston) and traditional Sicilian fare to the New York City with dishes like caponata, house giardinerra, pork cheeks, and braised octopus. Foden’s dishes show a thorough understanding of seasoning, texture, and technique—all offered at a moderate price point. And food isn’t all 83½ has to offer. Sit at a table overlooking the open kitchen and enjoy wine selected by Daniel alum Jean-Luc Le Dû while indulging on Foden’s cuisine.

Recommended:

Rabbit Cacciatore with Olives, Anchovy, Fennel, and Chickpea Fritti

Chicken Liver with Sage, Rosemary, and Grappa-soaked Grapes

+ Click image to enlarge

A Voce Columbus

10 Columbus Circle, 3rd floor
Upper West Side
New York, NY 10019
(212) 823-2523
avocerestaurant.com
Hours: Mon-Wed 11:30am-2:30pm; 5pm-10pm;Thu-Sat 5pm-10:30pm; Sun 5pm-10pm

There’s a pasta shape for every village in Italy, and Chef de Cuisine Adam Nadel is out to explore them all. Nadel and his team craft endless iterations of water, flour, and eggs and modernize them for diners at Chef Missy Robbins’s A Voce Columbus. With sweeping views of the Columbus Statue and Central Park, A Voce diners can take in the best of New York City scenery and Robbins’s signature regional Italian cuisine. Nadel cooks a broad repertoire of antipasti, primi, and secondi, and his cooking stands out not only for its execution but also for his seamless ingredient combinations, as in his Goat Sausage, Charred Eggplant, Prunes, and Prune Purée. Sommelier Zack Kameron pulls from an Italian-focused, 2,700-bottle list, and he’s versatile enough to bring beer into the mix.

Recommended:

Lumachelle Pasta, Snails, Garlic, Chile, Orange, and Mint

Passatelli in Brodo: Parmesan-Breadcrumb Dumplings, Chicken Broth, Root Vegetables, Celery Leaf, and Crispy Chicken Skin

+ Click image to enlarge

ABC Kitchen

35 East 18th Street
Union Square
New York, NY 10003
(212) 475-5829
www.abckitchennyc.com
Hours: Mon-Thurs noon-3pm; 5:30-10:30pm; Fri noon-3pm, 5:30-11:30pm; Sat 11am-3:30pm, 5:30-11:30pm; Sun 11am-3:30pm, 5:30-10pm

Be prepared to feast your eyes on vibrant fabrics and furniture arrangements fit for a sumptuous Manhattan apartment before feasting your appetite at Jean-Georges Vongerichten and Philip Suarez’s ABC Kitchen. With a kitchen led by Rising Star Chef Dan Kluger, ABC executes each dish with refinement, whether it be a simple, seasonal toast or a vibrant salad with ingredients freshly plucked from the nearby Union Square Greenmarket. Kluger’s fresh take on market-driven cuisine pushes the farm-to-table concept further than most. All the while, Pastry Chef Melody Lee keeps it classic with her elegant, home-style desserts. With a commitment to local, sustainable, and organic products, this charming space presents globally inspired dishes that are a celebration of local seasonality.

Recommended:

Honeycrisp Apple Pie with Cinnamon Ice Cream

Chocolate Tart with Orange Ice Cream and Whipped Cream

+ Click image to enlarge

Ai Fiori

400 Fifth Avenue
Midtown
New York, NY 10018
(212) 613-8660
www.aifiorinyc.com
Hours: Mon 7am-9:30 pm; Tues -Thus 7am-10pm; Fri 7am-10:30pm; Sat 7am-10:30pm; Sun 7am-9:30pm

With a name like Michael White’s attached to a restaurant, diners come to Ai Fiori with high expectations, which 2013 Rising Star Chef PJ Calapa promptly fulfills. Set in the luxurious Setai hotel, Ai Fiori mixes and matches from the best flavors and traditions of Ligurian cuisine and food from the French Riviera. The neutral dining room—with its earthy palette and soft lighting—is an understated setting for the indulgent flavors and skillful technique coming out of the kitchen. White’s trademark enticing pastas abound, but dishes such as seared bay scallops with celery root, black truffle, and bone marrow shine just as brightly. To select the perfect wine, turn to 2013 Rising Star Sommelier Emilie Perrier, who applies her extensive knowledge to a seriously comprehensive list to offer approachable and unexpected pairings.

Recommended:

Corzetti, Duck Ragu, Hen of the Woods Mushrooms, Ricotta

Ricci e Cavolfiore: Cauliflower Panna Cotta, Sea Urchin, Lemon Parmesan

+ Click image to enlarge

255 Smith Street
Williamsburg
Brooklyn, NY 11231
(718) 852-8321
www.battersbybrooklyn.com
Hours: Mon-Sat 5:30 pm - 11 pm

2013 Rising Star Chefs Joseph Ogrodnek and Walker Stern have capitalized on the affordable real estate and customer zeal Brooklyn offers to build their first joint venture from the ground up. At Battersby, they execute a sophisticated menu at neighborhood prices, tweaking modern technique and traditional flavors with restraint and an abiding faith in culinary foundations. Both chefs are alumni of the Culinary Institute of America and have worked in some of New York City’s best restaurants. Ultimately the duo settled in Brooklyn, where a barebones space—brick, simple wood tables, exposed shelving, and a teeny open kitchen—doesn’t impede their culinary vision. Nor does it impede the river of diners flowing in from all over the city to get a piece of their refreshingly mature menu. To round out their small team, Pastry Chef Jared Rubin makes updates on classic American desserts like banana pudding and black forest cake.

Recommended:

Crisp Kale Salad, Kolrabi, Brussels Sprouts, Peanuts, Cilantro, Thai Basil, Scallions, and Lime Dressing

Short Rib Pastrami, Fingerling Potatoes, and Braised Cabbage

Banana Pudding, Rum Whipped Cream, Banana, Coffee, and Cashew Brittle

+ Click image to enlarge

Bien Cuit

120 Smith Street
Cobble Hill
Brooklyn, NY 11201
(718) 852-0200
www.biencuit.com
Hours: Mon-Sat 7am–8pm; Sun 8am–8pm

The brick-walls, open kitchen, and bare ceilings of Boerum Hill’s Bien Cuit set the scene for some of the city’s best pastry. 2013 Rising Star Artisan Zachary Golper’s breads need no frills or fancy, just an industrial space with a small display case continuously refreshed until there is nothing left but crumb and lust. Golper’s 13 years of experience working across the Continental United States and France were well spent—MOFs, artisans, and masters of the trade have imparted a wealth of knowledge that spans well beyond baking and into his lively entrepreneurial spirit. His croissants, cooked as deeply brown as possible before burning, boast a shatteringly crispy crust with a creamy, yellow crumb. For Brooklyn coffee enthusiasts, Bien Cuit serves Stumptown Coffee expertly pulled from a quality espresso machine. Now with a space in Manhattan and a commissary in Sunset Park in the works, Golper’s pastries and breads will hopefully keep the city enthralled for years to come.

Recommended:

36-hour Croissant

Bergamot Crémeux Tart with Rosemary Ganache

Vermouth-Apricot Tart with Reading Cheese

+ Click image to enlarge

Blanca

261 Moore Street
Bushwick
New York, NY 11206
(646) 703-2715
www.blancanyc.com
Hours: Reservation Only

Make reservations early for this Brooklyn atelier—there are only 12 seats available in the airy loft-like space above the team’s other more causal venture, Roberta’s. Turn up the tunes (yes, guests are in charge of selecting and spinning from the album library) and get cozy in your leather-lined captain chair that faces the white pristine kitchen. From your seat, watch Chef Carlo Mirarchi and his team prepare a marathon, 20-course dining experience. But save room for dessert, 2013 Rising Star Pastry Chef Katy Peetz has no preconceived notions of what to serve to sate a sweet tooth. Forget nostalgic reinterpretations of childhood favorites and deconstructed French classics. She offers flavor combinations that make even the most jaded dessert connoisseurs do a double take—think parsley, lemon, black garlic, and fennel.

Recommended:

Parsley Cake, Fennel-Black Garlic Gelato, and Meyer Lemon Granita

Apple Ice, Sunchoke Cream, Sunchoke Chips, and Sunflower Seed Brittle

+ Click image to enlarge

The Breslin

16 West 29th St
Midtown
New York, NY 10001
(212) 679-1939
www.thebreslin.com
Hours: Mon-Sun 7am-4pm; 5:30pm-midnight

In the tradition of the English gastropubs, Chef April Bloomfield’s Breslin Bar and Dining Room offers diners generous portions of British and Continental fare. Housed in the Ace Hotel, The Breslin is as dark and comforting as a pub should be, shunning high-style in favor of kitschy pork-themed accents. Order a pint of local brew and dive into Bloomfield’s unabashedly indulgent menu with snacks to start—try the pork fat-fried boiled peanuts or the headcheese accompanied by pickles, mustard, and piccalilli, or come with a crew to tackle a few of the starters and entrées. Expect Pastry Chef Jane Tseng to tempt you to find space for dessert with her elegant and comforting creations that reflect her time in West Coast kitchens, such as Redwood Park and A16. Her use of ingredients, such as parsnips and Miticrema, blurs the line between pastry and savory, creating desserts that are as delicious as they are memorable.

Recommended:

Clementine Cake, Blood Orange, Mascarpone, Dates, and Walnuts

Spiced Parsnip Bavarian, Parsnip Cake, Pear Sorbet, and Candied Ginger

+ Click image to enlarge

Brooklyn Cured

Editor turned chef and charcutier Scott Bridi learned his craft heading the charcuterie program at Chef Michael Anthony’s Gramercy Tavern. And he took that fine-dining acumen to the farmer’s market, founding Brooklyn Cured with little more than a cooler full of sausages and a dream. Bridi now sells seasonal sausages, subtle terrines, delicately smoked hams, pastrami your bubbe would love, pâtés, and killer hot dogs in five farmer’s markets, 13 specialty markets, 12 restaurants—and he may be in a major national retailer by year’s end (here's a list of purveyors). Based on the traditions of Italian-American pork stores, Lower East Side delis, French charcuterie, and German beer gardens, Bridi’s burgeoning charcuterie empire produces a seriously diverse product list that's all Brooklyn.

Recommended:

Thai Chicken Sausage

Pâté de Campagne

House-made Hotdogs

+ Click image to enlarge

Café Boulud

20 East 76th Street
Upper East Side
New York, NY 10021
(212) 772-2600
www.danielnyc.com
Hours: Mon-Sun noon-2:30 pm; Mon-Thu Sun 5:30 pm-10:30 pm; Fri-Sat 5:30 pm - 11 pm

Home to Rising Star Chef Gavin Kaysen for more than seven years, Café Boulud still has it. By now a beloved Upper East Side institution, Kaysen channels his creativity into four themes: Tradition, Season, Market, and World. Drawing on the best flavors offered by these sources of inspiration, Kaysen and Pastry Chef Noah Carroll present a menu founded in technique without being constrained by geography. Enjoy Champagne, small plates, and charcuterie at adjacent Bar Pleiades before stepping into the linen-draped, art-lined dining room for the main attraction—an elegant dinner in one of Chef Daniel Boulud’s signature restaurants.

Recommended:

Maine Peekytoe Crab, Green Apple Gelée, Parsley, Celery Root Remoulade

Vanilla-Scented Rhubarb, Toasted Oats, Lemon-Thyme, Sheep’s Milk Sorbet

+ Click image to enlarge

Calliope

84 East Fourth Street
East Village
New York, NY 10003
(212) 260-8484
www.calliopenyc.com
Hours: Tue-Fri 8-2:30am; Sat-Sun 10:30-3am; Mon-Sat 5-11; Sun 5-10pm

Step off the bustling New York City streets and into the heart of France at Calliope, an East Village bistro with traditional French cuisine entrenched in classic technique. Adorned with a textured ceiling, tiled flooring, and a long communal table—feeling more like a welcoming brasserie than bistro—Calliope serves classics like tete du porc, eggs mayonnaise, and ham and gruyere baguette to customers looking for a taste of France this side of the Atlantic. Rising Star Chefs Ginevra Iverson and Eric Korsh run the kitchen, and Rising Star Pastry Chef Shuna Lydon is in charge of the sweets. Calliope also offers a small bar with a full selection of liquors and wines by the glass or bottle, and in summer months the restaurant swings open its windows and doors to open its interior to New York City’s short but sweet summer months.

Recommended:

Traditional Eggs Mayonnaise

Tete du Porc

+ Click image to enlarge

Calyer

92 Calyer Street
Greenpoint
Brooklyn, NY 11222
(347) 889-6323
www.calyerbrooklyn.com
Hours: Mon-Sun 6pm-11pm; Sat-Sun 11am-3pm

The dim lights, shuttered windows, and antique fans at Greenpoint’s Calyer create a warm and welcoming atmosphere—brought to us by the owners of Anella and St. Vitus. Calyer opened in 2011, and Chef Scott Edwards joined the team in early 2013, redesigning menu but maintaining the nonchallant Brooklyn vibe. Keeping the portions and prices reasonable, Edwards offers seasonal, vegetable-forward plates with a focus on presentation and value. Roasted Carrots with cumin and yogurt and Borscht inspired roasted beets with a pork sausage-infused broth satisfy the inner carnivore without overwhelming the palate, or belt buckle.

Recommended:

Carrots and Cracklings

Beets in Consommé

Catch

21 Ninth Avenue
Meatpacking
New York, NY 10014
(212) 627-1235
www.emmgrp.com/restaurants/catch
Hours: Mon-Sat 6pm-12:30am; Sun 5:30pm-12:30am

Tucked in the cobbled streets of Manhattan’s West Village, Catch’s multi-floor restaurant/bar/nightclub offers more than an elevator trip to dinner. The kitchen, led by Chef Hung Huynh and Pastry Chef Thiago Silva, offers the ultimate in social dining, cranking out shareable plates to tables in a steady stream throughout the evening. The seafood-focused menu spans from traditional sushi to Mahi Mahi tacos while also offering a 28 day dry-aged strip steak for must-have-beef eaters. Pastry Chef Silva brings familiar American flavors to the plate with a deconstructed banana split, seasonal stuffed donuts, and a bucket of fresh-baked cookies.

Recommended:

Seasonal Stuffed Donut

Sticky Coconut Cake

+ Click image to enlarge

75 Ninth Avenue
Manhattan
New York, NY 10011
(212) 242-2630
www.dicksonsfarmstand.com
Hours: Mon-Sun 10 am - 8:30 pm

Any way you slice it (break it down or eat it), Dickson’s Farmstand Meats is all about upping the ante and expectations for local, sustainably sourced meats. More than a cut of ethically raised pork or beef, Chef David Schuttenberg transforms protein into an impressive range of charcuterie at this butcher shop/charcuterie counter/lunch hot spot in Chelsea Market. Take one step into Dickson’s and just try to resist the fresh slabs of meat or deep pink spirals of old-school, navel-cut pastrami. From pâtés and terrines to spicy tasso and smoky hot dogs with house-fermented peppers and kimchi, Schuttenberg and his team are packing a whole lot of flavor and locavore love into a small space. Diners can eat on a tight back counter or grab their dogs and pulled pork sandwiches and head for a table in the market's common areas.

Recommended:

House-made Hot Dog with Fermented Peppers

Navel Pastrami

Lonzo

+ Click image to enlarge

Do or Dine

1108 Bedford Avenue
Bed-Stuy
Brooklyn, NY 11216
(718) 684-2290
Hours: Mon-Thu 6pm-10:30pm, Fri-Sat 6pm-11pm, Sun 6pm-10pm

The retro disco ball whimsically dangling from Do or Dine’s ceiling gives diners a good indication of the cuisine—playful. But don’t let the flashy presentation (steak tartare served in the shape of a cow) deter you from indulging in the Japanese inspired flavors that adorn the menu. From deviled eggs (playfully titled E666s) that incorporate mentaiko to whole fried fish with yuzu-shallot vinaigrette, Chefs-owners Justin Warner and George McNeese have created a bold menu in a funky yet charming environment—equipped with an outside garden dining area. By using products from local businesses, like donuts from neighbor Dough, and feeding a hungry Brooklyn crowd, Do or Dine is out to make an impact.

Recommended:

E666s: Mentaiko Deviled Eggs

George’s Steak Tartare

+ Click image to enlarge

Empellón Cocina

105 First Avenue
East Village
New York, NY 10003
(212) 780-0999
www.empellon.com/cocina
Hours: Mon-Tue, Sun 5:30pm-10:30pm; Wed-Thu 5:30pm-11:30pm; Fri-Sat 5:30pm-midnight; Sat-Sun 11am-3pm

Empellón Cocina takes a modern approach to Mexican cuisine without compromising the soul of traditional dishes. It’s not just the spices and ingredients that make this Mexican cooking taste Mexican—Rising Star Pastry Chef turned savory kitchen maestro Alex Stupak concentrates on authentic technique and application as a means of defining the cuisine. The menu focuses on contemporary Mexican tapas and tacos for sharing. This trendy East Village spot blares lively hop-hop music and offers a well-stocked bar, along with seven different types of salsas served with crunchy masa chips.

Recommended:

Steamed Chanterelles, Epazote, Achiote, and Tamal Colado

Carrots with Mole Poblano

+ Click image to enlarge

Eolo

190 Seventh Avenue
Chelsea
New York, NY 10011
(646) 225-6606
www.eolonewyork.com
Hours: Mon-Thu 11am-11pm; Fri 11am-midnight; Sat 10am-midnight; Sun 10 am-10pm

Sicilian born Chef-owner Melissa Muller Daka spent her childhood learning the traditions of Italian cuisine in her mother’s kitchen. After culinary school and attending Columbia University’s program in culinary anthropology, Daka is now reinterpreting the Sicilian meals of her childhood at Chelsea hotspot, Eolo. At its core, Daka’s food remains true to the cultural and historical culinary traditions of the region. Her freshly made pasta dishes are complex, offering both sweet and sour notes typical of Sicilian cuisine, and the rustic and intimate setting evokes the welcoming atmosphere of a lazy Sunday family meal.

Recommended:

Agneddu ala Saracena: Braised Lamb with Roasted Carrots, Polenta, and Mushroom Sugo

Purpu cu Ciciri: Octopus with Chickpea Puree, Confit Potatoes, and Carrots

+ Click image to enlarge

Épicerie Boulud

1900 Broadway
Upper West Side
New York, NY 10023
(212) 595-0303
www.epicerieboulud.com
Hours: Mon-Fri 7am–9pm; Sat-Sun 10am–10pm

Charcutier wunderkind Aurélien Dufour and his team are taking over Manhattan’s cured meat business. With a 6,000 square foot commissary kitchen in the Bowery, Dufour processes between 5,000 and 8,000 pounds of protein a week, turning pork, chicken, and beef into beautifully layered terrines and fresh and dried sausages. Supplying every Daniel Boulud restaurant in New York City with some type of charcuterie, Dufour focuses much of his efforts on Épicerie Boulud and Bar Boulud’s charcuterie-centric menus. With terrines like poulet au citron seasoned and boudin blanc with truffled mashed potatoes, green apple, a lip-smackingly rich jus, there’s no excuse not to check out his products at 66th and Broadway.

Recommended:

Poulet au Citron

Boudin Blanc

Pâté au Feu de Boeuf

+ Click image to enlarge

Fette Sau

355 Metropolitan Avenue
Williamsburg
Brooklyn, NY 11211
(718) 384-5054
www.fettesaubbq.com
Hours: Mon-Fri 5pm-11pm; Sat-Sun noon-11pm

Back-alley barbecue has its own meaning in the South, but the North has made it a style all its own. Follow the seductive wafts of charred wood and smoke through a sunlit patio to find the entrance to Williamsburg's hottest barbecue outpost, Fette Sau. A veteran of Brooklyn’s culinary scene, 2013 Rising Star Joe Carroll opened Fette Sau in 2007—he recently partnered with Restaurateur Stephen Starr to expand to Philly—and has been pumping out tendered and rendered meat goodness to hipsters and city dwellers alike. This industrial-styled space comes equipped with communal seating, old butcher knives repurposed as beer taps, and a killer whisky selection. The meat and traditional sides are served on a lined sheet tray for devouring, as any good barbecue should be.

Recommended:

Smoked Duroc Pork Belly

Beef Brisket

+ Click image to enlarge

The Garden at the Four Seasons Hotel

57 East 57th Street
Midtown East
New York, NY 10022
(212) 350-6658
www.fourseasons.com/newyork/dining/restaurants/the_garden
Hours: Mon-Fri 6:30am-2:30pm; Sat-Sun 7am-2:30pm

Step into the serene atmosphere of live trees and natural light in The Garden at the Four Seasons Hotel, and you might forget you’re in Midtown Manhattan. Floor to ceiling windows flood the space with an airy glow, reflecting off the dark wood floors and tables, with earth toned upholstery tying it all together. For breakfast, brunch, and lunch Executive Chef John Johnson offers a menu of refined American classics such as Corned Beef Hash and Chicken Cobb Salad. Executive Pastry Chef Salvatore Martone (who won last year’s StarChefs.com International Pastry Competition) advanced in the Vegas hotel scene at the Wynn Hotel and then the MGM Grand, working under Chef Joël Robuchon. At The Garden he crafts beautiful breakfast breads and elegant desserts on par with the Four Seasons reputation.

Recommended:

Mandarin Chiffon Creamsicle and Mandarin Gelée

Dark Chocolate Mousse, Devil’s Food Cake, and Crispy Chocolate

+ Click image to enlarge

Gordon Ramsay at the London

151 West 54th Street
Midtown West
New York, NY 10019
(212) 468-8888
www.gordonramsay/gratthelondon.com
Hours: Tues-Sat 5:30-10pm

You’ll think you’re visiting the 1920s when you walk into Gordon Ramsay at the London, with its etched green glass walls and deco furnishings. But 2010 Rising Star Chef Markus Glocker establishes the restaurant as a firmly modern presence with an evolving contemporary European menu. Pastry Chef Scott Cioe (who took over for Ron Paprocki in 2012) draws from a local pantry, seeking out Brooklyn-made ricotta and locally roasted coffee to make elegant desserts buoyed by refreshing herbal and bitter notes. Cioe draws from an Italian background and pastry work at Chef Jonathan Benno’s Lincoln, but he takes inspiration from a global pantry, crafting memorable sweet endings for Gordon Ramsay diners.

Recommended:

Ricotta Mousse, Candied Pine Nuts, Kumquat, and Fennel Ice Cream

Molasses Parfait, Pumpkin Cinnamon Ganache, Whole Milk Ice Cream, and Spiced Tuile

+ Click image to enlarge

Il Buco Alimentari & Vineria

53 Great Jones Street
NoHo
New York, NY 10012
(212) 837-2622
www.ilbucovineria.com
Hours: Mon-Thu noon-3pm, 7pm-midnight; Fri-Sat noon-3pm, 6pm-1am; Sun noon-3pm, 6pm-11pm

Whether you’re looking to sip a cappuccino or a martini, pick up a few groceries or sit down for dinner, Il Buco Alimentari e Vineria has what you need. Brainchild of Donna Lennard, owner of the original Il Buco in the East Village, this spot came about as both a means of supplying the original restaurant with high-end, imported Italian goods and an opportunity for diners to sample authentic Italian dishes outside the formality of typical restaurants. 2013 Rising Star Chef Justin Smillie combines elements of farm-to-table cuisine with traditional Italian technique—from large format meat plates to house-made charcuterie and spot-on pasta. And though the soul of his dishes is all Italian, Smillie is ultimately a Manhattan chef, dipping his skillful hand into an international pantry to enliven one of the city’s most cherished cuisines.

Recommended:

Pulpo a la Plancha, Pickled Cauliflower, Marcona Almonds, Black Garlic, Kaffir Lime

Grilled Quail, Fresh Chickpeas, Gem Lettuce, Pickles, Spring Garlic, Parsley Vinaigrette

+ Click image to enlarge

Jo's

264 Elizabeth Street
Nolita
New York, NY 10012
(212) 966-9640
www.josnyc.tumblr.com
Hours: Mon-Thurs 5pm-1am; Fri 5pm-2am; Sat 11am-2am; Sun 11am-1am

After Hurricane Sandy shut down Jo’s and wiped out its walk-in this fall, Owner Johnny Santiago gave Chef Andrew Pressler the go ahead to shed the restaurant’s New American menu and replace it with Southeast Asian dishes closest to Pressler’s heart. Pressler, who has traveled in Asia and worked with Rising Star Chefs Patricia Yeo and Zak Pellaccio, has a great command of spices, heat, and the Asian pantry—and he integrates those elements into traditional dishes and playful riffs (including some of the best fried chicken we’ve eaten this year). Jo’s still boasts a generous bar up front and a solid list of craft beers (that happen to pair impeccably with Pressler’s food). And the vibe, bolstered by Ragae music, a lively bar crowd, and a casual brick-walled space, embodies the best of neighborhood dining—with the added bonus of Pressler’s unexpected, exciting menu.

Recommended:

Galangal Fried Chicken, Coconut Jasmine Rice, and Spice Roasted Butternut Squash

Curried Pork Shank, Herb-Bean Sprout Salad, and Fried Rice

+ Click image to enlarge

La Mar

11 Madison Avenue
Flatiron
New York, NY 10010
(212) 612-3388
www.lamarcebicheria.com/new-york
Hours: Mon-Tue 4pm - 10pm; Wed-Thu 4pm - 10:30pm; Fri 4pm - 11:30pm; Sat noon-11:30 pm

In Manhattan’s concrete jungle lies a Peruvian oasis, serving fresh seafood and Peruvian culture. Owner Gaston Acurio took a leap with his first American outpost, La Mar, where the dishes are based on the traditional cuisine of small fishing villages from his South American home. Chef Victoriano López serves refreshing ceviche, rice, and seafood stews, alongside traditional anticuchos and dressings. With a friendly staff and a colorful, bright atmosphere, this hip and lively hot spot feels like a trip to Peru without leaving New York City. López was first introduced to the culinary craft making and selling street food in Lima. After training in some of the top restaurants around the world, he now shares his native fare with New Yorkers longing for a taste of South America.

Recommended:

Anticuchos: Skewered Grilled Veal Hearts with Anticucho Sauce, Tri-colored Fried Potatoes, Choclo, and Huacatay Sauce

Cebiche Elegance: Sashimi-grade Fluke, Red Onions, Peruvian Corn, Yam, and Leche de Tigre of Five Elements

+ Click image to enlarge

Louro

142 West 10th Street
West Village
New York, NY 10014
(212) 206-0606
www.louronyc.com
Hours: Mon 7pm-11pm, Tues-Sun 5:30pm-11pm

In Chef David Santos’s first solo venture, he explores the cuisine and culture of Portugal through the cheeky lens of a New York City pantry. Santos isn’t afraid to put together wild, out-of-the-box flavor combinations like his off-menu octopus bolognese with goose pancetta or hamachi, purple carrots, bergamot, and tempura carrot tops. Santos grounds the menu with solid technique (he perfected his pasta-making skills at Per Se) and the occasional straightforward Portuguese dish. And the West Village chic interior, with its relaxed white wooden booths, white walls, black and white pendant lamps, and signature bay leaf art work (louro is Portuguese for bay), is a subdued canvas that let’s Santos’s food do all of the talking.

Recommended:

Octopus Bolognese with Goose Pancetta

Monkifsh, Anson Mills Rice, Portuguese Tomato Sauce, and Crispy Parsley

+ Click image to enlarge

Masak

432 East 13th Street
East Village
New York, New York 10009
(212) 260-6740
www.masaknyc.com
Hours: Tue-Thu 6pm-10:30pm; Fri 6pm-11pm; Sat 6pm-midnight

With Masak, now in its second year, Chef Larry Reutens fuses the bold, eclectic flavors of his native Singapore with local product, French training, and a bent on creative seasonality. The small, clean space is structured on subtle British Colonial design, with exposed brick and a lively open kitchen keeping things from feeling too tidy. And it’s from that fairly small outpost that Reutens sculpts the flavors and dishes of Singapore and beyond with a refined, and at times playful, execution. Thus we get dishes like the quih pie tee, small pastry cups filled (untraditionally) with foie gras, pickled beets, and pear, or spicy rock shrimp on a bed of soft grits, cut with a palm sugar gastrique. As the menu suggests, Reutens isn’t preoccupied with authenticity, but rather fusing and following the flavors and techniques that speak to him.

Recommended:

Quih Pie Tee: Hen of the Woods Mushrooms, Shrimp, Jicama, Foie Gras, Beet, and Pear

Spicy Rock Shrimp, Grits, Palm Sugar Gastrique, and Quail Egg

+ Click image to enlarge

Maysville

17 West 26th Street
Flatiron
New York, New York 10010
(646) 490-8240
www.maysvillenyc.com
Hours: Mon-Thu 11:30 am - midnight; Fri 11:30am - 1am; Sat 11am - 1am; Sun 11am - midnight

Maysville, the Kentucky birthplace of bourbon, is now an American whiskey bar stirring up premium cocktails and cranking out sophisticated Southern comfort food. Owner Sean Joseph—who launched Char No. 4 in Brooklyn—and former Gramercy Tavern sous chef and native Southerner Chef Kyle Knall take comfort foods to new levels, leaving barbecue ribs and baked beans behind in favor of braised pork shoulder and belly with butter beans and pigeon peas. A variety of chilled and raw seafood offers a refreshing alternative to characteristically hearty victuals. And in keeping with Joseph’s first New York venture, the rustic, urban space has an illuminated ceiling and backlit bar displaying a fine sampling of bourbons and whiskies.

Recommended:

Brussels Sprouts, Quail Egg, Crispy Pig Ears, Lemon, and Buttermilk Dressing

Marinated Bay Scallops, Sorrel, Apples, Kohlrabi, and Golden Beets

+ Click image to enlarge

The Meatball Shop

84 Stanton Street
Lower East Side
New York, NY 10002
(212) 982-8895
www.themeatballshop.com
Hours: Mon-Thu, Sun noon- 2am; Fri-Sat noon-4am

In a culinary scene obsessed with immersion circulators and micro greens, The Meatball Shop focuses on delivering comfort food in the form of a ball. From spicy pork balls slathered in meat sauce to provolone-smothered chicken balls crammed into a pesto rubbed baguette, it’s all about the worth-the-hype meatballs. Conceived in a late-night gnosh fest, 2013 Rising Stars Michael Chernow and Daniel Holzman have created a meatball empire with four locations, three in Manhattan and one in Brooklyn. The casual fuss-free menu allows guests to customize their own meal by selecting a meatball type, sauce, and a range of veggie and side options. In a trendy and fast-paced environment (with bargain prices to match), the shop serves simple, hearty, and responsibly sourced meals worth slowing down and savoring.

Recommended:

Chicken Meatball Sandwich, Pesto, Provolone Cheese, and Whole Wheat Baguette

Spiced Pork Meatball, Spicy Meat Sauce, Mozzarella, and Fried Egg

+ Click image to enlarge

Mesa Coyoacán

372 Graham Avenue
Williamsburg East
Brooklyn, NY 11211
(718) 782-8171
www.mesacoyoacan.com
Hours: Mon-Tue 5pm- midnight; Wed noon-midnight; Thu-Fri noon - 1am; Sat 11am-1am; Sun 11am - midnight

Mesa Coyoacán is the neighborhood Mexican restaurant you've always wanted. Tall tables, orange hues, and slow-glow lamps set the stage for Chef Ivan Garcia’s authentic Mexican menu at this fun, low-key spot in Williamsburg. Garcia serves classics like flautas and handmade tamales, alongside a wide selection of reasonably priced tacos made with organic ingredients. He also offers a number of vegetarian items, a selection of ceviches, and a long list of what Garcia calls “strong plates,” which includes chile relleno and enchiladas with the traditional salsas verde, mole, and roja toppings.

Recommended:

Tacos de Lengua: Cow Tongue, Cilantro, Salsa Verde

Poblano Peppers with Pork, Chicken, Peaches, Pears, and Walnut Sauce

+ Click image to enlarge

Mile End Sandwich

53 Bond St
NoHo, Manhattan, NY 11217
212-529-2990
www.mileendbrooklyn.com
Hours: Mon-Sun 9 am - 5 pm

Mile End Sandwich is the Manhattan spin-off of 2013 Rising Star Restaurateur Noah Bernamoff’s Montreal-style Jewish deli, Mile End Delicatessen in Boerum Hill, Brooklyn. Tucked off Bond Street in Noho, sunlight pours into the white-tiled restaurant, where diners order from a massive chalkboard menu above the quick-serve counter. There’s highboy seating down the center of the narrow restaurant, where we suggest you park it to dig into one of Chef James Merker’s generous (often gloriously messy) sandwiches. From classic pastrami on rye and to a South-meets-Lower East Side fried green tomato and bialy sandwich, Merker shows that he’s mastered the precarious art of filling bread with just the right balance of meat, toppings, crunch, richness, and pop. Prices reflect the restaurant’s culinary care, real estate, and responsibly sourced ingredients—the beef is Creekstone Farms and bialys hail from local Hot Bread Kitchen—and the sandwiches reflect the evolving sensibilities and possibilities for Jewish cuisine.

Recommended:

Fried Green Tomato Sandwich with Blue Cheese and Pickled Vegetables

Smoked Mackerel Sandwich with Potato Chips and Tartar Sauce

+ Click image to enlarge

Morimoto

88 10th Avenue
Chelsea
New York, NY 10011
(212) 989-8883
www.morimotonyc.com
Hours: Mon-Wed noon–11pm; Thurs-Sat noon–midnight; Sun noon-10pm

Seasons of “Iron Chef” have come and gone since Chef Masaharu Morimoto first cut the proverbial ribbon on his Chelsea flagship. And even as the pro has vaulted from the kitchen to the echelons of celebrity chefdom, his namesake restaurant is still the seat of modern, dependably exciting Japanese cuisine in New York City. Step through the orange curtains—fluttering with the honk-happy hum of Lincoln Tunnel traffic—into a dining room of ivories and creams glowing in otherworldly light. Holding down the fort and upholding the Morimoto name is Sushi Chef Robby Cook And whether you go the omakase route, ceding your meal to Cook, or order à la carte, finishing your meal with Pastry Chef Manabu Inoue’s desserts guarantees your night will have as much sparkle as sensory pleasure.

Recommended:

Tofu “Hot and Cold” Soy Milk Soufflé, Tofu Cheesecake, and Maple Ice Cream

Salty Caramel Chocolate Tart, Gold Dark Chocolate Globe, and Dark Chocolate Sorbet

+ Click image to enlarge

Neta

61 West Eighth Street
West Village
New York, NY 10011
(212) 505-2605
www.netanyc.com
Hours: Mon-Sat 5pm - 10:30pm

Bordering on austere in its simplicity, Neta’s intimate space is a blank canvas for displaying its artful take on modern Japanese cuisine. The minimalist dining room is dominated by a blonde wood bar lined with tall black chairs—perfect perches from which diners can watch Chefs Nik Kim and Jimmy Lau work. The chefs, veterans of Masa Takayama’s genre-defying Masa and Bar Masa, have built this venture on masterful technique and the world-class product one would expect of their sensei, in a setting that forgoes traditional formality in favor of modern accessibility. Revel in East-meets-West offerings, such as king mushrooms with spicy fries and serrano peppers and wagyu beef tataki with maitake mushrooms, seaweed salt, and Périgord truffles. Or sit back in those tall chairs and give free rein to the chefs by opting for the omakase menu.

Recommended:

Toro Tartar, Caviar, Grilled Bread

Seasonal Rice Crispy Baby Icefish, Salted Mizuna Greens

+ Click image to enlarge

The NoMad

1170 Broadway
NoMad
New York, NY 10001
(212) 796-1500
www.thenomadhotel.com
Hours: Mon-Thu 7am-10am, noon-2pm, 5:30pm-10:30pm; Fri 7am-10am, noon-2pm, 5:30pm-11pm; Sat 7am-10am, 11am-2pm, 5:30pm-11pm; Sun 7am-10am, 11am-3pm, 5:30pm-10pm

Rising Star Chef Daniel Humm’s newest venture, The NoMad, is one of the most dynamic restaurants in New York City. The vibe of the sexy, high-style NoMad hotel seeps into the dining room full of luxiourious fabric chairs, dark wood tables, and dimly lit ambiance. From the kitchen 2013 New York Rising Star Chef Abram Bissell makes haute comfort food look effortless while executing at the highest level in the city. 2013 Rising Star Sommelier Thomas Pastuszak leads the wine program with a versatile list of Grand Cru bottles and esoteric gems—not to mention a custom NoMad Champagne blend—to pair with Bissell’s cuisine and the restaurant’s mixed clientele of food lovers and high rollers. And in for the quadruple Rising Star threat, 2011 Rising Star Mixologist Leo Robitschek leads the cocktail program for the restaurant and library-inspired bar.

Recommended:

Slow-roasted Carrots, Wheat Berries, and Crispy Duck Skin

Whole Roasted Chicken, Foie Gras, Black Truffles, Brioche, and Pickled Turnips

+ Click image to enlarge

No. 7 Subs

1188 Broadway
Midtown
New York, NY 10001
(212) 532-1680
www.no7sub.com
Hours: Mon-Fri 11am-7 pm; Sat 11am-4pm

Chef Tyler Kord made a name for himself at No. 7 in Brooklyn’s Fort Green, and when the Ace Hotel tapped him to open a sandwich shop, he vowed to do it on his own terms. For Kord and his No. 7 Subs, that means combining the most unlikely of bedfellows between two slices of bread. And while some of the combinations sound downright scary, diners can trust their palates to Kord’s purposeful, twisted logic that brings on such flavor mash-ups like his famous Broccoli, Lychee Muchim, Ricotta Salata, and Pine Nuts. Now in four Manhattan and Brooklyn locations, diners can eat in, take-out, or order delivery for an adventure into Kord’s territory of uncharted flavor.

Recommended:

Broccoli, Lychee Muchim, Ricotta Salata, and Pine Nuts

Godfather Part II: Salami, Mexican Chorizo, Ham, Meunster, Pickled Jalapeños, Sweet Potatoes, and Thai Basil

+ Click image to enlarge

Osteria Morini

218 Lafayette Street
Soho
New York, NY 10012
(212) 965-8777
www.osteriamorini.com
Hours: Sun-Sat 11:30am-1am

Osteria Morini has Michael White, king of fancy Italian, digging bare-handed and happy to get back to the roots of rustic Italian in all its uncomplicated, soulful glory. An open kitchen, picture-studded brick walls, and small wooden tables with green and white chairs set a suitably homey scene for the hearty cuisine of Emilia-Romagna. Chef Bill Dorrler heads the kitchen that delivers the unassailable perfection of simple Italian food, as when prosciutto cuts through the lavish richness of butter-coated truffled mascarpone ravioli. Pastry Chef Brian Sullivan infuses fresh flavors (not to mention fine-dining execution) into classic Italian desserts while keeping them familiar enough that they jive with Osteria Morini’s low-key magic.

Recommended:

Torta di Olio, Cara Cara-Olive Oil Curd, Cinnamon Mousseline, Brown Butter-Cinnamon Gelato, Blood Orange Sorbetto, and Lemon Sorbetto

Rosemary Panna Cotta, Apples, Apple Granita, and Pinenut Nougatine

+ Click image to enlarge

Parish Hall

109A North Third Street
Williamsburg
Brooklyn, NY 11211
(718) 782-2602
www.parishhall.net
Hours: Mon-Fri 11a -11pm; Sat-Sun 10am-11pm

Every aspect of Parish Hall is fresh. Home to 2013 Rising Star Sustainability Chef Evan Hanczor, the food here is driven by seasons, farmers, and traditions of the Northeast. Sounds familiar enough as a concept, but Hanczor and Owner George Weld (of Egg fame) have a holistic vision of farm-to-table dining. Starting with the décor: the interior is modern and white with sleek blond wood banquettes and tables—with none of the clichéd rustic-industrial-barnyard feel. As for the food, Hanczor not only sources ingredients from local farmers, he and his team grow and harvest them from their own upstate farm. He and Weld also take on sustainability from a human perspective, paying employees higher-than-standard wages and keeping their work weeks to a sane 40 hours . All those good vibes, though, wouldn’t mean much if Hanczor didn’t deliver on food. Dining at Parish Hall is a reflection of the Northeast with vegetable-heavy plates, lovingly cooked proteins, deep layers of flavor, and pleasant spikes of acid. Just the kind of delicious, feel-good food New York needs to stay in touch with its greater humanity.

Recommended:

Confit Chicken Thigh, Dirty Farro, Sunny Egg, and Black Garlic

Cured Duck Breast, Spaetzle, Winter Vegetables, Brussels Sprouts, Pickled Mustard Seeds, and Duck Jus

+ Click image to enlarge

Perla

24 Minetta Lane
Greenwich Village
New York, NY 10012
(212) 933-1824
www.perlanyc.com
Hours: Mon-Wed & Sun 4:30pm -11pm; Thu-Sat 4:30 pm - 12 midnight; Fri-Sun 11:30am - 2:30pm

2013 Rising Star Chef Michael Toscano has unleashed his mastery of both meat and Italian cuisine on an unsuspecting street in Greenwich Village. Tucked on a northwest corner of Minetta Lane, Owner Gabriel Stuhlman’s Perla skirts the line between period restaurant and hip destination, with long red leather-lined banquettes, richly stained tables, and stunning marble accents—and don’t forget the infamous framed photo of rapper Mos Def. The purposeful décor lets you know Perla means business, but you’re here to enjoy yourself. Toscano serves some crowd favorites from his alma mater Manzo, including beef tartare and braised and grilled tongue—dishes that made Stuhlman fall in love with Toscano's cooking in the first place. But Toscano also forges ahead with expertly executed vitello tonnato, generously dressed with a silky aïoli and crispy fried capers, and beef tripe ragù with handmade garganelli.

Recommended:

Roasted Veal Ribeye, Crispy Sweetbreads, Veal Tongue, Ribolita

Bay Scallops alla Piastra, Pine Nuts, Grapefruit, Celery

+ Click image to enlarge

Pig and Khao

68 Clinton Street
East Village
New York, NY 10002
(212) 920-4480
www.pigandkhao.com
Hours: Mon-Wed, Sun 5pm-10pm; Thu-Sat 5pm-12am; Sat-Sun 12pm-3pm

Dining at Pig and Khao feels akin to dining at a great friend’s house—where the beer is cheap and the food is prepared by a passionate, spice-crazed chef. The electric, comfortable space pulses with 2013 Rising Star Chef Leah Cohen’s vibrant cooking—not to mention bright green walls, the thrall of an open kitchen, and thump of hip-hop music. The ambiance gets the party started, and Cohen follows through with her brand of Southeast Asian cuisine, picked up through extensive travel to Thailand, Hong Kong, and the Philippines. Few things are better than a rich and sour broth adorned with a whole fried fish or slippery noodles in a spicy red curry. Throw in Indian-spiced lamb ribs with pickled beets and cumin yogurt, and diners begin to understand the depth and soul in Cohen’s food.

Recommended:

Cod wrapped in Banana Leaf: Turmeric Curry, Coconut Cream, Crispy Garlic

Sizzling Sisig: Pork Head, Chili, Whole Egg

+ Click image to enlarge

The Pines

284 Third Avenue
Brooklyn, NY 11215
(212) 598-1040
www.thepinesbrooklyn.com
Hours: Mon-Sun 6pm-11pm; Sat-Sun 11am-3pm

A new Brooklyn joint has emerged for sating gourmand’s pasta woes. In Gowanus, 2013 New York Rising Star Chef Angelo Romano is taking a leap by serving good food in a relaxed atmosphere with some hip-hop off the cones. At The Pines he combines the depth and variety of Asian ingredients with the traditions and history of Italy to create a beacon for eaters looking for adventurous plates at moderate prices. The space’s welcoming feel comes from worn pastel and white plaster walls and a mishmash of eclectic décor. It’s a great setting to sit and nosh on some cured olives before indulging on rich cheeses and cured meats, a portion of foie gras, and some of Romano’s signature handmade pastas.

Recommended:

Duck Breast, Black Trumpet Mushrooms, Hearts of Palm, and Blood Orange

Duck Leg Agnolotti, Porcini Mushrooms, Pine Nuts, and Spigarello Flowers

+ Click image to enlarge

Prime Meats

465 Court Street
Carroll Gardens
Brooklyn, NY 11231
(718) 254-0327
www.frankspm.com/info.html
Hours: Mon -Wed 11am-midnight; Thurs-Fri 11am -1am; Sat 8am-1am; Sun 8am-midnight

There’s a reason it looks like the late 19th century is slowly, politely taking over Court Street. Prime Meats, a farm-to-table restaurant and bar that dominates the corner of Court and Luquer, is modeled after turn-of-the-century inns and dining rooms of old Manhattan-town. An airy space with big windows, raw woods, and a few key polished touches, Prime Meats is part of the Frankies family owned by Owners Frank Falcinelli and Frank Castronovo. The food is artisan American with a Germanic twist, with Falcinelli making arguably the best German-style sausages in New York City. Rising Star Mixologist Damon Boelte not only inspires the staff’s dress code (a mix of old fashioned propriety and hipster chic), but also leads the pre-Prohibition era-focused bar program with an incredibly well-informed palate.

Recommended:

House-made Hot Dogs with Fermented Sauerkraut

Weisswurst with Signature Black Forest-style Pretzel Roll

+ Click image to enlarge

508 Restaurant and Bar

508 Greenwich Street
West Village
New York, NY 10013
(212) 219-2444
www.508nyc.com
Hours: Sun-Wed 11am-midnight; Thur-Fri 11am-2am; Sat 5pm-2am

Restaurants with brewing programs aren’t a new concept, but they’re still rare in New York City. 508’s Chef-owner Jennifer Hill makes it a point to have in house-brewed craft beer to accompany her Mediterranean-American menu. Last fall she brought on Brewer Chris Cuzme, president of the New York City Homebrewer’s Association and commercial consultant, to supervise beer production. Cuzme’s brewing style reflects his eclectic background and outgoing personality. He rarely brews the same recipe twice and incorporates off-beat ingredients like assorted citrus into his Belgian wit and Szechuan peppercorns into saisons. His beers pair with many different dishes and work especially well with bright acidic seafood.

Recommended:

Witchamacallit Wit

Szechuan Paradise Saison

+ Click image to enlarge

Ba'sik

323 Graham Avenue
Williamsburg
Brooklyn, NY 11211
(347) 889-7597
www.basikbrooklyn.com
Hours: Mon-Wed 4pm-2am; Thu-Fri 4pm-4am; Sat-Sun noon-4 am

As if we needed more proof of the robustness of New York City’s mixo scene, there’s Ba’sik, a cocktail and small plates spot in Williamsburg that arrived quietly, assumed a savvy audience, and now perpetrates craft cocktails on a daily, ultra-casual basis. The space matches the bar’s intentional “public house” vibe: chic but familiar and cozy but somehow expansive, with rough woods and a stone floor lending the interior an openness. And Mixologist Jay Zimmerman's drink list follows suit with a few variations on classics like the silky Manhattan-variation Room #8, and the Margarita-inspired Love Letter to Oaxaca, with Del Maguey Mezcal and a palate-prepping salty chocolate rim. Cocktail prices are modest, meaning diners can indulge in small-plates sharing, and possibly a PBR, best sipped under the summer sun on the back patio.

Recommended:

Love Letter to Oaxaca: Del Maguey Mezcal, Curaçao, and Lime Juice

Room #8: Rye (Rutabaga), Punt e Mes Vermouth, Rothman Winter Apricot Liqueur, and Regan's Orange Bitters

+ Click image to enlarge

The Beagle

162 Avenue A
East Village
New York, NY 10009
212-228-6900
thebeaglenyc.com
Hours: Mon-Sun 6pm-1am

Dan Greenbaum has a deep love of Sherry, but his mixo tastes are confidently exploratory—hence The Beagle, the bar Greenbaum co-owns and manages in the East Village, named in honor of Darwin’s famous expedition. Greenbaum’s Beagle has experienced its own evolution. Now in its second iteration as a casual dining and cocktail spot (with an even more extensive Sherry list), the space is sunlit and elegant by day, with rich notes of blue, and cozily intimate by night. And while the dinner menu keeps things fairly low-key, the drinks menu is a manifestation of Greenbaum and Head Bartender Tom Richter’s authoritative imaginations. Greenbaum’s cocktails inevitably showcase his passion for Sherry—the complex Andorra Cocktail combines Manzanilla with Blanche Armagnac and Dolin Blanc Vermouth—but he also plays skillfully in other corners of the cocktail sandbox. The Smog Cutter balances mezcal, Negro Modelo, ginger, and cucumber for a refreshing, aromatic cocktail.

Recommended:

Andorra: Blanche Armagnac Castarède, Manzanilla Sherry, Dolin Blanc Vermouth, and Regan’s Orange Bitters

Smog Cutter: Del Maguey Vida Mezcal, Negra Modelo, Tomr’s Tonic, Cucumber, Lime, and Ginger

+ Click image to enlarge

7 Bruckner Boulevard
Bronx
New York, NY 10454
(718) 514-9000
www.thebronxbrewery.com
Hours: Call for appointment

Most young breweries tend to brew multiple styles from multiple regions. Brewers Chris Gallant and Damian Brown have gone the route of some of the most successful craft brewers and focus on one specific beer: the pale ale. Maintaining an office in the Bronx and brewing in Connecticut, the duo has created a sizable local presence in a very short time with seasonal riffs on their signature pale ales. Gallant and Brown recently acquired a new space in the South Bronx, where they’ve started building a 20-barrel brew house and taproom to open by summer 2014.

Recommended:

Bronx Black Pale Ale

+ Click image to enlarge

Brooklyn Brewery

79 North 11th Street
Williamsburg
Brooklyn, NY 11211
(718) 486-7422
www.brooklynbrewery.com/verify
Hours: Fri 6pm-11pm; Sat noon-8pm; Sun noon-6pm

As the godfathers of the New York City brewing scene, Steve Hindy and Tom Potter’s Brooklyn Brewery has been the most recognizable name in the New York beer scene since its founding in 1987. And with the hiring of Head Brewer Garrett Oliver in 1994 and the opening of their Williamsburg, Brooklyn, space in 1996, the brewery has become one of the foremost craft beer presences in the United States—and even the world. Currently sold in 25 states and 20 countries, Brooklyn Brewery is now aligning itself with fine-dining restaurants. Oliver hosts numerous beer dinners around the world and has recently hired an in-house chef to build an event space kitchen at the brewery. Keep your eyes open for Sorachi Ace, with its bright, refreshing carbonation and lemony hops or the heavily carbonated citrus saison that pairs well with everything from Thai food to a simple roast chicken.

Recommended:

Sorachi Ace

+ Click image to enlarge

Brooklyn Winery

213 North Eighth Street
Williamsburg
Brooklyn, NY 11211
(347) 763-1506
www.bkwinery.com
Hours: Mon-Thu 5 pm-midnight; Fri 5 pm-1 am; Sat 1 pm-1 am; Sun 1 pm-midnight

Brooklyn, artisan capital of the East Coast, has in its midst one the of the premier urban wineries in the world. Vintner Conor McCormack brings in local and California grapes, presses them in house, and ferments them in 8,000 square feet of warehouse space. McCormack doesn’t focus on a single style—instead he plays with a number of varietals (Riesling, Merlot, Zinfandel, Chardonnay, Cabernet Sauvignon, etc.) and ages the wine in both stainless steel and oak casks. To accompany McCormack’s selections, Chef David Colston (an alum of Picholine, Momofuku Ko, and Corton) makes the most of his diverse culinary background with dishes like fluke crudo, pistachios, kaffir lime, togarashi oil, and yucca chips. Whether you choose to sit in the wine bar or the atrium, with its abundant natural light, an evening at Brooklyn Winery is well spent at a venue that’s certain to become a New York City drinking and dining institution.

Recommended:

Slow Braised Pork Belly with Japanese Turnips, Red Shiso, Tamarind Gel, and Pickled Mustard Seed

Proscuitto and Chestnut Stuffed Quail

+ Click image to enlarge

77 Worth Street
Tribeca
New York, NY 10013
(212) 226-1444
www.ateranyc.com
Hours: Tue-Sat 6:30 pm - 9:30 pm

Working alongside 2013 New York Rising Star Matt Lightner might be intimidating for some barkeeps, but like his head chef, mixologist Brandon Duff is eagerly devoted to boundary pushing, and when he hits on a flavor combination he wants to chase, Lightner steps in with kitchen technology to help achieve Duff’s dream composition. Inevitably, some drinks are more adventurous than balanced: his Sap takes the juniper/pine notes of gin and runs with it, enriching it with actual pine sap and lifting that bracing forest flavor onto a pillowy bed of egg white. Upstairs, the restaurant is like a naturalist’s laboratory, with clean lines and rich earth hues anchored by Lightner’s open kitchen space. The downstairs lounge is smaller, chicly intimate, with seating for 12 in a kind of haute living room space.

Recommended:

Bee’s Mead

Sap

5-01 46th Avenue
Hunter's Point
Queens, New York 11101

www.rockawaybrewco.com
Hours: Fri 3pm-8pm, Sat-Sun 11am-4pm

Brewers Ethan Long and Marcus Burnett started brewing in their Rockaway bungalows in 2007, and after finding space adjacent to their current studio in Long Island City, they opened Rockaway Brewing Company in 2011. Brewing on a two-barrel system they barely meet steeply increasing demand, but you can still find locally distributed brews or stop in at the brewhouse to top of a growler and see the digs. RBC’s style focuses more on the malt-forward styles like ESBs or the uncharacteristically light and flavorful Scotch Ales like the High Plains Drifter. These drinkable and flavorful brews are quickly becoming local favorites putting Rockaway in position for growth and expansion.

Recommended:

Black Gold – Stout

+ Click image to enlarge

Salvation Taco

145 East 39th Street
Midtown East
New York, New York 10016
(212) 865-5800
www.salvationtaco.com
Hours: Mon-Sun 7-midnight

If you were to be saved by a taco, you’d probably want it to happen here, April Bloomfield’s latest—and maybe least expected—outpost with partner in crime Ken Friedman. Set next to a hotel lobby in blossoming foodie neighborhood Murray Hill, Salvation Taco is where Bloomfield gets to play (very loosely) with that beloved culinary fixture. Authenticity takes a backseat to imaginative license, as in the subtly English-inspired Roasted Cauliflower with Curried Crema Taco. That attitude is matched with technique and bold flavors behind the bar, where Mixologist Sam Anderson puts out everything from an innovative modification of the Ramos Gin Fizz (actually shortening execution time) to a cocktail made with al pastor-infused mezcal, Campari, and Sherry. The long, often packed space defies the meticulous professionalism behind the menus, with unabashedly festive splashes of color and sparkling lights.

Recommended:

Fly by Night: Spring 44 Gin, Cinnamon-Vanilla Bean Syrup, Orange Blossom, Lemon Juice, and Sea Salt

American Firing Squad: Chamomile-infused Old Overholt Rye, Mulled Malbec Grenadine, Amargo-Vallet Angostura, Orange Juice, and Lemon Juice

+ Click image to enlarge

Singlecut Beersmiths

19-33 37th Street
Queens
Queens, NY 11105
(718) 606-0788
www.singlecutbeer.com
Hours: Thurs 5-10pm, Fri 5-11pm; Sat 1-11pm, Sun 1-8pm

About as far north in Astoria, Queens, as one can get is an unsuspecting industrial building home to 2013 Rising Star Brewer Rich Buceta’s dream. After a long, stressful career in advertising, Buceta opened SingleCut Beersmiths in 2008 as an escape from the boardroom. And from the outset he equipped the brewery with a sizeable 30-barrel system that’s focused on cranking out atypical riffs on classic lagers and ales. Taking liberties—like aging lagers and ales in repurposed rum barrels—makes Buceta’s beers distinct, but it’s his dedication to the craft that yields balanced and approachable brews. Spicy, full bodied, and refreshingly dry, the 19-33 Queens Lagrrr takes influence from both German and Czech Pilsners. Recognizable as a Pilsner, it has a rounder and sweeter body making this a refreshingly unique spin on a classic style.

Recommended:

19-33 Queens Lagrrr

+ Click image to enlarge

The Third Man

116 Avenue C
East Village
New York, NY 10009
(212) 598-1040
www.thethirdmannyc.com
Hours: Mon-Wed 8 pm-2am; Thu-Sat 8pm-4am; Sun 8 pm-2 am

There’s something hushed and quietly alluring about the interior of The Third Man. And it gets even richer as the night goes on and the lights go down in this Lower East Side sister to Edi & the Wolf (think flickering candlelight, unadorned woods, spare touches of scrolling metal). And that’s apt for a place named after a film noir classic, and a fitting setting for the quiet meticulousness of J. Rosser Lomax. Formerly of Rye House and Huckleberry Bar, Lomax has a well-earned authority that comes across in drinks like the Archduke, built on Laird’s Bonded Apple Brandy, fennel juice, and Cynar, with hand-carved ice and a tangle of fennel “hair.” Savory elements shine—with celery juice in the clean, bracing Altermeister and cucumber juice and dill soda balancing out the Candolini grappa and honey of the Nessun Rimpianto—as does a sense of progressive creativity.

Recommended:

Alter Meister: Gin, Lime Juice, Celery Juice, and Port

Archduke: Bonded Apple Brandy, Cynar, Fennel Juice, and Peychaud's Bitters

+ Click image to enlarge

STAY

Paramount Hotel

235 West 46th Street
Midtown
New York, NY 10036
(877) 692-0803
www.nycparamount.com
$220 to $800

The Theater District is the heart of New York City and Paramount Hotel is at the center of it all. The hotel is minutes to Times Square, Central Park, Columbus Circle, Fifth Avenue shopping—making it an ideal stop for travelers exploring the Big Apple. The bright and airy rooms are appointed with modern furniture, and crisp white linens make for a comfortable night’s rest after a day spent exploring the city. The hotel’s intimate dining room Paramount Bar & Grill is perfect for an early breakfast, midday snack, pre-theater dinner or enjoy a late night drink at the bar. If you are looking for something more casual, head over to Corso Coffee to enjoy espresso and coffee, as well as pastries, salads, and paninis. Paramount offers a comfortable and cosmopolitan experience during your stay in New York City.

+ Click image to enlarge

The Westin New York Grand Central

212 East 42nd Street
Midtown East
New York, NY 10017
(212) 490-8900
www.westinnewyorkgrandcentral.com
$550

Whether you are traveling for business or pleasure, the Westin New York Grand Central offers guests an exceptional stay with modern features and unmatched service. Located in the center of Midtown Manhattan, the hotel is two blocks from Grand Central Terminal and steps away iconic New York City attractions. After a busy day exploring the city or at a business convention, unwind in the hotel’s modern rooms with breathtaking views of the skyline. If you are feeling energized, you can workout in the well equipped fitness studio. Dine at the cotemporary American eatery, The LCL: Bar & Kitchen NYC for selection of seasonal breakfast, lunch, dinner menu items, and a variety of local spirits, organic wines, and craft beers. There is also a grab-and-go breakfast option for days you are on the move.

+ Click image to enlarge

PERENNIAL FAVORITES

Aldea

31 West 17th Street
Flatiron
New York, NY 10011
(212) 675-7223
www.aldearestaurant.com
Hours: Mon-Thu: 5:30pm-11pm; Fri-Sat: 5:30pm-12am

Aldea is George Mendes’ restaurant-tribute to Portuguese cooking, with a sleek interior designed by Stephanie Goto (Corton). Aldea’s menu features a mix of rustic cuisine and sophisticated haute dishes made modern with the occasional help of hydrocolloids and Michel Bras-style plating touches—the kind of cooking that made Mendes a 2009 New York Rising Star.

+ Click image to enlarge

Bar Boulud

1900 Broadway
Upper West Side
New York, NY 10023
(212) 595-0303
www.barboulud.com
Hours: Mon-Fri: 12pm-3:30pm; Sun-Sat 5pm-11pm; Sat-Sun: 11am-3:30pm

Bar Boulud is a temple of charcuterie and classical French dishes that are flawlessly executed with the finest greenmarket produce. The honey-hued tunnel of a restaurant resembles a well-lit wine cellar with comfortable wooden booths and a vast array of house-made charcuterie and pâtés. Gilles Verot’s list of charcuterie (plus some made in-house) and a Burgundy-centric wine list rounds out Bar Boulud’s menu.

+ Click image to enlarge

Beauty and Essex

146 Essex Street
Lower East Side
New York, NY 10002
(212) 614-0146
www.beautyandessex.com
Hours: Sun-Sat 5pm-1am

From the team that brought you Stanton Social comes Beauty and Essex, a standout luxe-lounge and restaurant in the cheap-drinks tangle of the Lower East Side. Housed in the grand old M. Katz furniture store, and complete with a faux pawn shop in front, Beauty and Essex is two stories of chic grandeur, complete with a spiral staircase leading up to the second floor bar and lounge from the restaurant. 2007 New York Rising Star and Stanton Social Chef and Owner Chris Santos brings his sophisticated global cuisine to the menu here, which is largely occupied by small plates, with a few marquee entrees to satisfy post-dance-floor hunger pangs.

Bell Book & Candle

141 West 10th Street
West Village
New York, NY 10014
(212) 414-2355
www.bbandcnyc.com
Hours: Sun-Sat 5:30pm-10:30pm

With its exposed brick, dim lighting, and dark wooden beams, Bell Book & Candle has the sleek cosmopolitan look of your typical West Village gastro-temple. But looks can be deceiving, especially with 2011 New York Rising Star Sustainability Chef John Mooney—a longtime culinary veteran recently (and ardently) converted to the cause of sustainability—at the helm. Mooney not only oversees Bell Book & Candle’s ultra-seasonal, eclectic American menu, but tends to the rooftop aeroponic garden that supplies ingredients for everything from a tender Live Salad (dressed with a bright, creamy thousand island) to perfectly cooked halibut with a summery succotash.

Recommended:

Live Salad: Red Crisp and Bibb Lettuce, Tomatoes, Cucumbers, and House-made Thousand Island Dressing

Grilled Lamb Chop, Lemon, Oregano, and Extra Virgin Olive Oil

+ Click image to enlarge

Blue Hill

75 Washington Place
Greenwich Village
New York, NY 10011
(212) 539-1776
www.bluehillfarm.com
Hours: Mon-Sat 5:30pm-11pm; Sun 5:30pm-10pm

Blue Hill is the West Village outpost of Chef Dan Barber’s straight-from-the-farm cooking style. Despite the distance between the restaurant and its purveyors, the feeling of country cooking pervades. Barber enables diners to pay attention to the ingredients on an entirely new level with dishes like summer bean salad with purslane and pistachios and grass-fed lamb with Stone Barns bok choy. The overall effect is a fine dining experience that exhibits the journey of preparation to plate—by way of the farm. 2009 Rising Star Sommelier Claire Paparazzo provides a superbly organized wine list outfitted with a number of outstanding local organic and biodynamic wines.

+ Click image to enlarge

Blue Hill at Stone Barns

630 Bedford Road
Westchester
Pocantico Hills, NY 10591
(914) 366-9600
www.bluehillfarm.com
Hours: Fri-Sat 5pm-11pm

If Blue Hill at Stone Barns exemplifies anything, it’s that it takes real exertion to leave food alone in just the right way. Here in the bosom of the countryside, a world away from the city’s cacophony, Chef Dan Barber follows his products from harvest or slaughter to the diner’s plate. With careful poaching and braising, and a delicate touch at dressing ingredients, Barber presents the diner a meal to match the bucolic atmosphere of the converted barn on the Rockefeller Estate.

+ Click image to enlarge

Bouley

163 Duane Street
Tribeca
New York, NY 10013
(212) 964-2525
www.davidbouley.com
Hours: Mon-Sun 11:30am-3pm, 5:30pm-11:30pm

Bouley’s interior transports the diner to a French countryside estate, with tapered candles, a gold-leaf vaulted ceiling, and oil paintings from French Impressionism lining the walls. The flagship of David Bouley’s expanding restaurant empire, Bouley is an important New York restaurant destination. With a culinary pedigree informed by some of the great French masters, Bouley showcases a native’s authority for French technique, while still incorporating Asian and especially Japanese ingredients and techniques. Bouley’s menu is seriously market-focused, geared toward highlighting seasonal ingredients in classical and arrestingly innovative preparations.

Boulud Sud

20 West 64th Street
Upper West Side
New York, NY 10023
(212) 595-1313
www.danielnyc.com
Hours: Mon, Sun 5pm-11pm; Tue-Sat 5pm-12am

A semi-open kitchen runs the length of the long, airy, and elegant dining room of Boulud Sud, and it’s here that 2011 StarChefs.com New York Rising Star Chef Aaron Chambers creates cuisine that transports the Boulud standard to the golden coastline of the Riviera. Chambers’s quiet politeness belies his imagination and self-discipline, which churn out creations that showcase both classic technique—as in a bright, toothsome saffron and lemon linguini, which the chef pairs with local razor clams—and invention, as in a cedar-wood-wrapped rouget with layers of fennel, shallots, and espelette. Like the Riviera, it’s correctly posh, and just so subtly exotic.

+ Click image to enlarge

Brushstroke

30 Hudson Street
Tribeca
New York, NY 10013
(212) 791-3771
www.davidbouley.com
Hours: Mon-Sat 5:30pm-10pm

Brushstroke combines culinary reverence with downtown chic, a combination we’ve come to expect from David Bouley. It’s a triple threat restaurant (with excellent food, wine, and cocktails), a challenge to consume in one visit. So even if you’re courses deep into the restaurant’s kaiaseki menu (courtesy of 2009 StarChefs.com New York Rising Star Isao Yamada with sake pairings, you’ve got to save room for the cocktails. Gen Yamamoto might be a quiet mixologist, but he’s a standout in a city like New York, where cocktail culture verges more often toward the boozy end of “spirit-forward” (not that we’re complaining). At Brushstroke, Yamamoto continues his legacy of produce-focused, well-balanced drinks. More often savory and vegetal, with a common trend of umami and an unapologetic faith in vodka, Yamamoto’s drinks are a lesson in the power of subtlety.

+ Click image to enlarge

Casa Mono

In the seafood temple of Le Bernardin, replete with wood paneling and faint ivory linens, glitz takes a back seat to polished sophistication. The menu is similarly uncluttered, as celebrated Chef Eric Ripert substitutes purity of flavor for culinary flourishes. The seafood-dominated menu is categorized by the degree of intervention between chef, fish, and diner, with options like “Almost Raw” and “Barely Touched.” Diners can easily reap the fruits of Ripert’s delicate, judicious touch. “Lightly Cooked” Red snapper, for example, comes with a zucchini-mint and coriander compote and an “Ultra Rare” scallop is accompanied by faintly oniony lily bulb and minty shiso leaf. Pastry Chef and 2006 Rising Star Michael Laiskonis produces extremely refined and elegant desserts, which despite being deceptively simple—like the chocolate, olive oil, and sea salt on a crostini—are deeply satisfying.

Lincoln

142 West 65th Street
Upper West Side
New York, NY 10023
(212) 359-6500
lincolnristorante.com‎
Hours: Mon-Tues 5:30pm-10:30pm; Weds-Fri 12pm-2pm, 5:30pm-10:30pm; Sat-Sun 11:30am-2:30pm, 5:30pm-10:30pm

With its sloping lawn of a roof and glass-encased, angular, minimalist dining room, Lincoln is a futuristic stand-out in the sprawling theater of Lincoln Center Plaza. Behind the scenes is 2005 New York Rising Star Chef Jonathan Benno—formerly second-in-command to Thomas Keller and head of the Per Se kitchen—who, along with Pastry Chef (and fellow Per Se alum) Richard Capizzi, works to perfect the restaurant’s Italian menu. The creative Capizzi is Italian to the core, but knows how to coif his pastry to fit seamlessly into New York dining.

+ Click image to enlarge

Marea

240 Central Park South
Midtown West
New York, NY 10019
(212) 582-5100
www.marea-nyc.com
Hours: Mon-Thu 12:30pm-2:30pm, 5:30pm-10:30pm; Fri 12:30pm-2:30pm, 5:30pm-11:30pm; Sat 5pm-11:30pm; Sun 11:30am-2:30pm, 5pm-10pm

Undulating, wood-like patterns gleam on the walls of Marea, giving the space the feeling of being under water even as waiters glide to and fro on terra firma. And that’s apt for this temple to Italian coastal cuisine, captained by Michael White, with second in command chef de cuisine Jared Gadbaw in the kitchen. Gadbaw works nimbly with the products of Italy’s four coastlines, but he isn’t afraid of giving dishes an accent of elsewhere, whether by adding a dose of shisito pepper to roasted Hudson Valley chicken, or simply taking a deeper dive into the Mediterranean pantry for his olive-oil poached branzino. Sommelier Richard Anderson is on hand to pair from the ample Italian wine list, with a dip here or there into French territory.

+ Click image to enlarge

Marc Forgione

134 Reade Street
Tribeca
New York, NY 10013
(212) 941-9401
www.marcforgione.com
Hours: Mon-Sat 5pm-11pm; Sun 11:30am-3pm, 5pm-9pm

At 2010 New York Rising Star Marc Forgione’s eponymous restaurant, formerly known as Forge, the son of Chef Larry Forgione cultivates a bold interpretation of new American cuisine. With experience under the likes of Laurent Tourondel and Kazuto Matsusaka, Chef Forgione creates dishes that are grounded in technique but imaginative and approachable, like kampachi tartare with avocado and American caviar or scallops with heirloom vegetables and aged balsamic. Walls of reclaimed cedar and suspended lanterns aglow with candlelight give the space a vintage country feel and echo the chef’s dedication to relaxed sophistication.

+ Click image to enlarge

Momofuku Ssäm Bar

207 2nd Avenue
Lower East Side
New York, NY 10003
(212) 254-3500
www.momofuku.com
Hours: Sun-Wed 11am-3:30pm, 5pm-12am; Thurs-Sat 11am-3:30pm, 5pm-2am

In the restaurant legacy of David Chang, Momofuku Ssam Bar falls into the fun, casual dining category, with fewer seats than diners and a tendency to turn over quickly. The restaurant unabashedly caters to the flexibility of its self-identified “American” cuisine, which actually incorporates heavy Korean and other Asian elements with tinges of the American south. The menu changes daily, giving imagination free reign to constantly redevelop highly flavorful but well-balanced fusion cuisine.

Mr. Robata

1674 Broadway
Midtown West/Theater District
New York, NY 10019
(212) 757-1030
www.mrrobata.com
Hours: Mon-Sat 12pm-3am

Ensconced in the bustle of the Theater District is the sleek modern oasis Mr. Robata, where neutral tones, naked wood, and dark lighting create an ambiance of pre-curtain hush. Sutton Foster may be killin’ it on Broadway, but Chef Masaki Nakayama is the star on this particular stage. Influenced by French chefs, Paul Liebrandt, and sundry cherry-picked international techniques and ingredients, Chef Nakayama creates polished dishes within the oft-maligned “fusion” category: sushi is almost always prepared with a twist. Raw tuna makes nice with buttery escargot, and an Italian technique for grilling baby octopus gets a tomato salsa and shiso pesto finish.

+ Click image to enlarge

Perilla

9 Jones Street
Greenwich Village
New York, NY 10014
(212) 929-6868
www.perillanyc.com
Hours: Mon-Thurs 5:30pm-11pm; Fri 5:30pm-11:30pm; Sat 11-2:30pm, 5:30pm-11:30pm; Sun 11am-2:30pm, 5pm – 10pm

The cuisine of Perilla exhibits the cosmopolitan culinary perspective of 2009 Rising Star Community Award Winner Chef Harold Dieterle, whose extensive traveling and training in the kitchens of Spain, Thailand, and even that of his own Italian grandmother, imbued him with an open-minded love of world cuisine. At Perilla, a neatly appointed restaurant longer than it is wide, diners reap the benefits of Dieterle’s well-traveled palate with a menu that incorporates the chef’s strengths, ambitions, and tested favorites. The menu reflects the distinctive “urban neighborhood” feel of the restaurant, where local steaks and artisan cheeses appear to great effect alongside Korean and Thai ingredients.

+ Click image to enlarge

Per Se

10 Columbus Circle
Upper West Side
New York, NY 10019
(212) 823-9335
www.perseny.com
Hours: Mon-Thu 5:30pm-10pm; Fri-Sun 11:30am-1:30pm and 5:30pm-10pm

The self-described “urban interpretation” of The French Laundry in Yountville, Per Se is clearly a Thomas Keller venue. Each day at Per Se features two nine-course tasting menus, a chef’s tasting menu and a vegetable tasting, with small, meticulously crafted plates that showcase Keller’s deep-seated faith in the connection between personal integrity and perfect cuisine. The experience is complete with Pastry Chef Elwyn Boyles’ carefully crafted and beautifully plated desserts that play with classic American flavors, like sarsaparilla and popcorn. Sommelier Michel Couvreux expertly pairs both expected and unexpected wines, and shares her thoughts on the pairings in an understated and well-spoken manner befitting the restaurant.

+ Click image to enlarge

Porter House New York

10 Columbus Circle
Midtown West
New York, NY 10023
(212) 823-9500
www.porterhousenewyork.com
Hours: Mon-Weds 11:30am-11pm; Thurs-Fri 11:30am-12am; Sat 11:30am-1am; Sun 11:30am-10pm

Porter House New York is Chef Michael Lomonaco’s homage to a New York dining institution, the steakhouse. True to the steakhouse formula at its best, Porter House offers a well-rounded selection of steaks, including USDA dry-aged prime beef, and a dependably strong seafood menu. Either at the elegant, backlit central bar or tucked into the warm elegance of the wood and leather-outfitted dining room, diners at Porter House can easily harken back to simpler days in New York dining.

Recette

328 West 12th Street
West Village
New York, NY 10014
(212) 414-3000
www.recettenyc.com
Hours: Mon-Fri 5:30pm-12am; Sat, Sun 10am-3:30pm, 5:30pm-1am

Recette is the kind of restaurant where meticulous prep is set to an iPod's rap and rock soundtrack. Décor is spare without being Spartan—simple wooden tables and a few sconces are 2011 New York Rising Star Chef Jesse Schenker’s concession to ambiance in an unapologetically food-focused space. Buffalo sweetbreads might seem tongue-in-cheek, but Schenker is dead serious about his cuisine, which is elementally sophisticated with strong, well-sculpted flavors and textures, and a few luxurious turns (as in a lobster orzo with hunks of meaty lobster, spicy chorizo and a sinfully generous supply of summer truffles). Pastry Chef Christina Lee follows up with sophisticated flavor play of her own, and we’re eager to see where she takes it from here.

Shunning the overdressed exoticism of Curry Row, Chef Hemant Mathur’s Tulsi is all light and air, with a few elegant touches—rich woods and sparkling lanterns. Like his Michelin-starred Devi, Tulsi’s menu doesn’t break boundaries, but rather emphasizes regional flavors and products, in dishes like tender Kashmiri-style goat paired with kachumber salad, and chewy, surprisingly savory banana dumplings bathed in a rich, earthy gravy of figs, cashew, and tomato. Pastry Chef Surbhi Sahni’s desserts evoke the faraway flavors of India—nuts, fruits, spices, and herbs—with an irresistibly maternal hominess.

+ Click image to enlarge

Wasan

108 East 4th Street
East Village
New York, NY 10003
(212) 777-1978
www.wasan-ny.com
Hours: Tue-Sun 5pm-11pm

A long bar astride a square dining room with overhanging lights: the simplicity of Wasan’s interior is as much about confidence as restraint. Chefs Ryota Kitagawa and Kakusaburo Sakurai are culinary veterans of both Japan and New York City, and it’s here that they coalesce their experiences and expertise, blending tradition and innovation, and creating a modern Japanese cuisine by way of seasonal New York product. The resulting dishes, which hemisphere-straddling Sommelier Toshiyuki Koizumi pairs as expertly with wine or sake, range from ingredient-focused minimalism to creative (and careful) compositions.

+ Click image to enlarge

Travel Guide: New York City Overachievers & Eaters

EAT

DRINK

STAY

PERENNIAL FAVORITES

EAT

83½

Calyer

Charlito's Cocina

Empellón Cocina

Mesa Coyoacán

St. Anselm

DRINK

Bronx Brewery

Death & Company

STAY

PERENNIAL FAVORITES

Beauty and Essex

Blue Hill

Bouley

Casa Mono

Dell’Anima

Jean Georges

Le Bernardin

Momofuku Ssäm Bar

Salumeria Rosi

Main menu