New York Magazine

Skip to content, or skip to search.

Skip to content, or skip to search.

Back to See NYC Guide

Top 5 Up-and-coming Chefs

Take Root  

Fung Tu
22 Orchard St., nr. Hester St.; 212-219-8785
At this willfully sophisticated Chinatown gem, Jonathan Wu serves up a $13 egg roll stuffed with two kinds of Mediterranean olives, among other non-Chinatown ingredients, and served with a bowl of citrus-tinged mayonnaise for dipping.

160 Havemeyer St., nr. S. 2nd St., No. 5; 718-782-3474
This restaurant offers emphatically seasonal, highly personal cooking, and dishes that showcase vegetables and relegate animal proteins to supporting-role status from chefs José Ramírez-Ruiz and Pamela Yung.

Take Root
187 Sackett St., nr. Henry St., Carroll Gardens; 347-227-7116
Chef Elise Kornack and her wife, Anna Hieronimus, oversee literally every detail of this 12-seat contemporary American restaurant.

46-63 Metropolitan Ave., nr. Woodward Ave., Ridgewood; 718-386-4282
It’s a trek, but the quasi-tropical, slapdash charm of this Vietnamese restaurant and the enticing (and cheap all dishes are less than $20) menu by chef Jimmy Tu make Bunker worth the journey.

239 W. Broadway, nr. White St.; 212-219-2777
Enjoy two- to four-course prix fixe menus, prepared by Australian chef Markus Glocker, in a comfortably sophisticated setting.

New York for Beginners

From skyscrapers to statues to subways, how to make the most of your first visit.

Lovers' Itinerary

Paris has its lights and Rome its crooked alleys, but nowhere is as breathlessly romantic as New York.

Flagships for Fashionistas

With stores constantly one-upping each other, the city’s shopping districts are more inviting than ever.

Current Issue
Subscribe to New York

Give a Gift