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Best of New York Food 2004

Grand Openings

Our intrepid foodies pick their favorite new places to eat.

  • Heavenly: Asiate (Photo by  Kenneth Chen).
  • Hal Rubenstein's Pick


    80 Columbus Circle, 212-805-8881

    With its gleaming room, buoyant staff, and a menu that fuses Asian spice with the extraordinary technique of chef Nori Sugie, Asiate would bring you closer to heaven even if it weren’t on the 35th floor.

  • Adam Platt's Pick


    164 West 75th Street, 212-787-6300

    Tom Valenti could cut his menu in half and there’d still be enough fine Italian grub left over to feed a sizable army of Vikings. I could spend weeks at the bar, chatting with all the neighborhood fressers, eating nothing but hot pork sandwiches, slices of stromboli, and bowls of the chef’s delicious farro salad.

  • Robin Raisfeld's Pick

    50 Carmine

    50 Carmine Street, 212-206-9134

    From quirky salads like wilted escarole with hot anchovy dressing to tangerine-olive-oil cake for dessert, Sara Jenkins makes a delicious case for seasonal, idiosyncratic cooking. Her pastas are particularly stunning: bucatini anointed with black-kale purée; pappardelle blanketed with wild-boar ragù; the ultimate macaroni and cheese. And the low-key, unpretentious setting suits her style—and mine.

  • Rob Patronite's Pick

    The Spotted Pig

    314 West 11th Street, 212-620-0393

    Imagine your favorite neighborhood watering hole—all tight tables, great tunes, high-spirited bonhomie—but blessed with a serious kitchen, and you have the Spotted Pig. April Bloomfield’s astonishing pub grub by way of London’s River Cafe makes as much of seasonal vegetables as shepherd’s pie, and her sheep’s-milk gnudi has already become one of the hottest dishes in town.

From the 2004 Best of New York issue of New York Magazine

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Other Best Of Guides

So what exactly does “best” mean in a city with thousands of pizza joints, hundreds of celebrity masseuses, and museum-worthy concept shops on every corner? Well, in the case of this, our annual “Best of New York” roundup, there’s a heavy emphasis on what’s new or what has somehow remained virtually unheard of (until now, of course).