New York Magazine

You no longer need to wear a necktie, though the crowd has nothing against them...

A noisy lunchtime crowd chows down on succulent Chinese chicken, duck, and pork.

An ambitious Italian menu that mixes the familiar and the obscure.

This pleasantly clubby steak house has expense-account execs, third-night daters, and tourists out to be impressed.

A Turkish interloper on the midtown block known as Little Brazil.

Thumb your nose at Atkins with the namesake fettuccine Alfredo. Classic Roman dishes star in this theatrical spot.

A family-style pizza place in the Ed Sullivan Theater puts a premium on blackened crusts and fresh ingredients.

A family-style pizza place puts a premium on blackened crusts and fresh ingredients.

The architect of the menu at Anthos is Michael Psilakis, a talented, kinetic chef who is fast becoming the poster boy of this unlikely Greek revival, the Mario Batali of “New Aegean” cuisine.

With its soaring ceiling, brass chandeliers, and oversized vintage wine posters, a bigger-is-better philosophy comes into play.

Timeless Italian cuisine from a talented kitchen.

The Modern's other half.

Upscale Indian brasserie features authentically prepared regional specialties and a popular all-you-can-eat buffet lunch.

Cooking everything over an open fire never worked so well.

A full roster of pastrami, corned beef, sour pickles, potato latkes, and other highlights of kosher cooking.

Lickety-split tableside Japanese cooking shows.

Alain Ducasse opens a Stateside outpost of his casual Paris bistro Benoit in the space that was formerly La Cote Basque.

The refined counterpart to counter-service competitors like Pax and Au Bon Pain.

Laurent Tourondel's homage to the cult of the artisanal, the farm-raised, and the locally grown in a has all the totems of the new orthodoxy on display like photos of the restaurant’s purveyors cuddling dirty truffles and barnyard ducks.

Rule the realm at this stately Midtown Indian restaurant with sumptuous tandoor oven specialties and creamy, slow-cooked stews.

Proprietor John McDonald (Lever House, Lure Fishbar) has refashioned the Royalton's restaurant with curving blond-wood booths and a strange pattern of rattan-style netting, and is serving a mishmash of familiar though capably reproduced Greenmarket and bistro staples.

Souped-up designer bookend to the modish Brasserie.

An adequate brasserie, open around the clock, from the restaurant group behind French Roast.

The room is decorated in cool, dark Ruhlmann style, which might look admirable to downtown aesthetes but is a little frosty if you’ve just finished your tour of the NBC studios.

The best chicken shawarma in town.