New York Magazine

It's not on Second Avenue anymore, but everything else will be the same, promise the pastrami pros, and Toidy-Toid and Toid is an excellent address for a delicatessen.

A generic stop on the Murray Hill sushi trail.

A neighborhood Japanese restaurant with solid sushi rolls and decent fare.

Department-store food gets better all the time, especially now that Larry Forgione is running Lord & Taylor's restaurant.

Sushi, sake, and sports on Second Avenue.

If cheese is a religion, this is its bustling, Balthazar-gone-midtown house of worship.

Asia meets Cuba at this perennially hip hang in the Morgans Hotel.

Thai and Malaysian food caters to a lunchtime crowd in Murray Hill.

Seemingly sophisticated restaurant and lounge, Banc Cafe is at heart a pub, albeit with trumped up food and prices.

International pub grub and hearty American dishes with a touch of Asian and Mexican influences, served in a lofty, industrial space.

The casual offshoot of Cyril Renaud’s elegant Fleur de Sel traffics in galettes and stuffs them with ingredients both classic and contemporary.

A North African-accented French restaurant in Murray Hill that plays to a bustling lunch crowd.

With a fun canine theme, these comfort-food eateries appeal to the stroller set as well as to older kids.

A classic Midtown deli for franks, sour pickles, and pastrami-on-rye, hold the schmaltz.

The Caribbean Coffee and the Berry Smooth plain are not only creamy and delicious, but also certified kosher.

Snappy fast-food stand that both carnivores and quasi-vegetarians will like.

It may not be kosher, but this long-standing deli offers some health-conscious 21st-century surprises.

This unassuming Murray Hill restaurant has above-average grub, including fun Bombay street snacks.

Regardless of location the chicken is identical: a crisp shell-like skin and a semi-hot glaze that’s better than the soy-garlic.

Anthony Bourdain's longstanding haven for unapologetic meat eaters.

As you’d expect from a typical Lebanese restaurant, there’s equal emphasis on presentation and abundance for familiar dishes.

Modern European-American fare in a stylish, chef-driven restaurant.

24 oz. frozen margaritas, quick eats and central locations have drawn crowds to these Mexican-themed restaurants since 1984.

The suburban version of the Hollywood pizza docks in NYC.

Sober, upscale Northern Italian for the business crowd.