New York Magazine

A singles-thronged cucina that's a Stuy Town culinary boon.

An uptown version of the Lower East Side staple attracts a young, well-heeled clientele for drinks, Italian small plates, and did we mention drinks?

Chef Missy Robbins from Chicago’s Spiaggia now helms the Modern Italian restaurant originally opened by original chef and Boulud alum Andrew Carmellini.

Beyond the gleaming wood is your basic pizza parlor with touches of a polished pub.

Satisfyingly tender charcoal-grilled kebabs and spiced Afghani-style vegetables make this casual spot a safe bet.

This more casual, less expensive offshoot of Bao 111 focuses on four distinct Vietnamese cooking styles.

Vietnamese cuisine meets the New York City deli.

Former Wallse chef Paul Di Bari imbues dishes on his menu of small Southern Italian bites with a light, gourmet touch.

A Greek-leaning menu that includes dishes like feta-stuffed rabbit.

Spanish-inspired fare in Hotel Giraffe's subterranean space.

Gramercy trattoria specializing in great Tuscan fare and atmospheric coziness.

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

Tavernesque restaurant at the Park South Hotel goes overboard on seafood dishes.

The newest outlet of Laurent Tourondel’s booming BLT franchise is a doppelgänger of BLT Steak, on 57th Street.

Forget what the 'cue quibblers say. Blue Smoke is an ingenious Manhattan barbecue joint.

Inexpensive vegan food (raw, organic, and nutritious) for healthy primates.

Anthony Bourdain's longstanding haven for unapologetic meat eaters.

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

Sober, upscale Northern Italian for the business crowd.

Stop by for tasty Chinese if you’re in the ‘hood, but avoid Japanese offerings at this Murray Hill stalwart.

The man who launched the kosher-vegetarian-Indian trend a decade ago has returned to the neighborhood.

This combination bakery, cafe, and bistro is worth checking out just to meet the quirky chef.

Local Desis wok out at New York's first Indian Chinese restaurant.

Pan-Indian cuisine and cocktails served against a serene, lounge-like backdrop.

Solid neighborhood Italian, with lots of classics, no weird nouveau ingredients, and big-flavored family-style food.