New York Magazine

Before New York was a town with a panino in every presser, there was 'ino.

This vegetarian cafe has a mellow vibe that would be right at home on the West Coast.

A capable kitchen nearly upstages the big-name acts on stage.

Restaurateur Stephane Dorian opens a casual restaurant with a market-driven, Mediterranean-inspired menu.

The mustard-and-orange plaid wallpaper may harken back to the sixties, but the menu favors luxe updates of fifties comfort food alongside familiar global dishes.

As often happens in growth markets, employees with big plans of their own abscond with trade secrets.

French waiters, French knick-knacks, and best of all, straightforward French cooking.

Moonlighting Dévi pastry chef Surbhi Sahni focuses on the Mumbai specialty pao (or pav) bhaji: mashed spiced potatoes and vegetables served on a griddled bun, and the varieties here range from pulled goat to crispy fish of the day.

A happy surprise of a place that looks intended for a margarita onslaught.

Fanciful sushi isn't all you'll find at this brick-walled aerie four stairs removed from the West 4th hubbub.

Fresh fare at this pint-sized new American charms its loyal, local following.

With its river-rock wall and romantic glow, Alta is great for sipping wine by the glass and sharing small plates.

Soothing shades of off-white and secluded nooks give this room a dignified grandeur, and the food backs it up.

A cavernous restaurant–bar–karaoke lounge with healthy, if bland, Vietnamese food and fruity, potent martinis.

Surprisingly refined Italian for a loyal lower–Fifth Avenue crowd.

But for its faithful NYU clientele, ArtePasta gets the essentials right: it’s cheap; it’s got a party-hearty atmosphere, and the portions are huge.

A classic New York pizza joint serving coal-oven pizza with a slice of history and a side of live jazz.

August inherits predecessor Cafe Picasso's romantic garden and wood-burning oven.

The most exciting Italian restaurant in town serves food you'll never find in Little Italy.

A locals-only type of place where customers ask the owner about the kids while picking up a batch of wontons or after finishing the noodle soup.

A secret house recipe for bagels and huge sandwiches attracts a steady stream of NYU students.

Not quite a diner, this is the little eatery that could, would, but didn’t need to try so hard.

With its papaya- and mango-colored walls, jauntily hung sombreros, and gleaming tile floors, this corner Mexican place is conspicuously cheerful.

Thao Nguyen and Michael Bao's Baoguette 3 adds for to the Vietnamese-sandwich model.

Although the decor at this West Village hangout indicates an appealing, albeit cookie-cutter French bistro, the menu contains some type-defying items.