New York Magazine

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

Chef-proprietor Pietro Raimondi serves bright Mediterranean food, plus inspired Italian dishes that reflect both his Italian heritage and his upbringing in Astoria, Queens.

Nice native Alain Allegretti cooks Provençal-inspired fare that reflects his childhood and culinary training under such luminaries as Jacques Maximin, Alain Chapel, and Alain Ducasse.

Clamorous but warm, with a rosy glowing bar and an eclectic yet reasonably priced American menu.

An urban apres-ski atmosphere for small bites and potent drinks.

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.

Gramercy trattoria specializing in great Tuscan fare and atmospheric coziness.

A sleek Gramercy spot from the team that brought us Cacio de Pepe and Spiga.

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

A serious scholar of Iberian cooking turns out timeworn originals in a swanky new space.

No place else comes close at satisfying our grown-up snacking impulse.

A high-concept menu that focuses almost obsessively on the raw materials.

The king of the small-plate, small-room restaurants expands.

Introduce your kids to Victor, who rules the counter at this vintage-1929 Flatiron luncheonette.

A vibrant place to do business and a sensible choice for the family.

Swank digs belie a friendly atmosphere and impressive Italian-inflected New American fare at Giorgio’s of Gramercy.

Chef Michael Anthony is an expert in the delicate arts of poaching and braising, and has revamped the menu, filling it with subtle, slightly bucolic creations.

The pizzas in the window might confuse you but the giant menu just below the pies reveals the real attraction: surprisingly authentic Mexican.

Texas-themed honky-tonk with a seasoned barbecue team, including southern-food specialist Elizabeth Karmel, and pitmaster Robbie Richter.

An upscale chain steakhouse-and-restaurant so reliably satisfying that even Manhattanites won't mind that similar places exist all over the country.

Chef-owner Philippe Massoud, late of Neyla in Georgetown, has concocted a menu that melds traditional Lebanese and modern Mediterranean flavors for his bi-level space divided into multiple lounges and dining areas.

The meze-heavy menu features house-cured venison; seafood variously brined with dill, olives, and red-wine vinegar; and lobster dolmades.

Exceedingly good pizza at a place that can satisfy both wine and pizza snobs.

If you work in the Flatiron district, you've probably stopped by Live Bait at least once for a beer and a pile of Cajun seafood.