New York Magazine

A modest size, a stark decor, and a menu by Masato Shimizu, the talented young sushi chef who formerly worked at Jewel Bako.

After toiling anonymously at places like Wallsé and Tocqueville, journeyman chef George Mendes steps into the spotlight with an Iberian-accented menu.

With a staff of Japanese chefs and servers, Toshi Suzuki’s comfortable Chelsea spot offers a subtle spin on classic Italian fare, with clean preparations, simple presentations, and gracious details.

Following BLT Steak's success, Laurent Tourondel tackles the New England clam-shack.

Impeccable fish served in the lofty environs of a former bank.

Don’t tell mama, but Chat 'n Chew’s home cookin' is better than anything that ever came out of her kitchen.

With an award-winning decor and a fetish for freshness, you may forget it's owned by McDonald's.

Neighborhood staple that sometimes seems unavoidable.

The team that created the brilliant and refined tasting menu at Devi that quickly became a smash hit is back, having bought out the boss.

A budget gem with classic and fusion sushi rolls.

Cuban cocina with cholesterol-conscious variations on the rice-and-beans theme.

The only diner in town where you can order a Howard Stern with extra cheese.

One of the city’s most romantic cribs, complete with creative American dining and two welcoming wine bars.

The airy, overly large space at Irving Mill is still decorated with random bits of barnyard paraphernalia.

Union Square falafels are being challenged with Maoz Vegetarian, the first New York outpost of an Amsterdam chain.

Bobby Flay's mastery of the spicier things in life keeps getting more polished and exciting.

The herb-tinged falafel and fresh fixings draw lunchtime throngs.

Once scene-y Thai spot has become a neighborhood staple.

Stunning desserts and ho-hum lunch fare get a South American twist at a bakery café designed by David Rockwell.

Cheerful 24/7 parkside deli satisfies NYU students, sightseers, and night crawlers alike with zesty, freshmade sandwiches.

Plush new digs up the street from their original location provide 35 extra seats, but the menu's refined French-American slant remains the same.

A beautiful, rich crowd flocks to the W Union Square to dine on English's beautiful, rich French-American creations.

Late-night nibbles and pretty backers keep the Union Square Ballroom as hot as its seven-foot floating elliptical stone fireplace.

The flagship of Danny Meyer's empire, pleasing foodies, business lunchers, and tourists alike.

An intimate wine bar where Chef Jason Bunin, late of Knickerbocker Bar & Grill, doles out cured meats and imported cheeses next to other small plates.