I couldn’t wait to check out the St. Louis–style pork ribs at Smokin’ Q.

Latin American and Italian foods collide in New York’s newest fusion.

In no time at all we zoom over the Williamsburg Bridge to the charmingly rustic Fiore, with its spiffy service and enticing Italian home cooking.

Bar Boulud is a rare misstep in Daniel Boulud’s carefully curated empire.

Dovetail is chef John Fraser’s breakout restaurant and a rare Upper West Side find.

Bar Blanc is the latest watering hole with restaurant-caliber cooking.

Fatty Crab’s hustling impresario Zak Pelaccio is still fine-tuning his Pan-Asian riff at Chop Suey.

A West Village anti–wine bar breaks away from the panini pack.

If there is cachet in having an entrance even the average Mensa candidate can’t find, the new Dovetail has it.

At Smith’s, Danny Abrams delivers appetizingly dainty fare. Just don’t expect any elbow room.