All Results

• • • Haldi

      New York Times Critics' Pick
    • Indian
    • Haldi’s menu is a delightful compendium of cultural references to the city of Kolkata in West Bengal, India, drawing on the culinary traditions of Bengalis, the British Raj, Marwari migrants from Rajasthan, Kolkata’s Chinatown (the birthplace of Indian Chinese cuisine) and the city’s small but once influential community of Baghdadi Jews.
    • 102 Lexington Avenue
      Kips Bay
      212-213-9615
  • $$

• • • Eleven Madison Park

      New York Times Critics' Pick ★★★★ 0 4
    • American, French, New American
    • Both the kitchen and the dining room staff try as hard as any to bring delight to the table with every course at Eleven Madison Park, and they succeed so often that only the most determinedly grumpy souls could resist.
    • 11 Madison Avenue
      Midtown South
      (212) 889-0905
  • $$$$ Menu
  • Reader Rating:

• • • Le Marécage

    • African, Caribbean
    • In spirit, Le Marécage is meant to evoke the maquis, the populist open-air restaurants of Ivory Coast, where the chef, Mamadou Bamba, grew up. His wife, Ivrose, a native of Haiti, runs the front of the house with a spirited tableside manner, a holdover from her days as a nurse. The menu draws from West Africa and the Caribbean, with flourishes and improvisations that show off the skills Mr. Bamba refined as a longtime instructor at the French Culinary Institute.
    • 137 First Avenue
      East Village
      212-777-1677
  • $$$

• • • Bowery Meat Company

      New York Times Critics' Pick ★★ 0 4
    • American, Steak House
    • The chef Josh Capon and the restaurateur John McDonald, the pair behind Lure Fishbar and El Toro Blanco, have brought forth a “meat company” whose website says it is “not a traditional steakhouse, but a balanced meat-centric menu.” Bowery Meat Company is not, in fact, a menu. But it does have a menu, and on it you will find seven cuts of beef plus a burger, potatoes cooked four ways, and a spinach side dish.
    • 9 East First Street
      East Village
      212-460-5255
  • $$$$

• • • House of Inasal

    • Philippine
    • This Filipino restaurant, in a stretch of Queens known as Little Manila, feels spacious and sleepy, operating at the pace of a desultory ceiling fan. The menu is congenial, offering unlimited rice, all-day breakfast and street specialties like grilled pork intestines and kwek-kwek (deep-fried quail eggs).
    • 65-14 Roosevelt Avenue
      Woodside
      718-429-0709
  • $

• • • La Morada

      New York Times Critics' Pick
    • Mexican
    • La Morada’s married owners, Natalia Mendez and Antonio Saavedra, were once farmers in Oaxaca, which is one of the poorest states in Mexico but whose cuisine is among the country’s richest. While much of the menu is taken up by tacos and quesadillas, a few dishes offer a glimpse of the “infinite gastronomy” that is Oaxacan cooking.
    • 308 Willis Avenue
      North New York
      718-292-0235
  • $

• • • Via Carota

      New York Times Critics' Pick ★★ 0 4
    • Italian
    • Jody Williams, who shares responsibility for Via Carota’s Italian menu with Rita Sodi, has filled Via Carota with flea-market triumphs that give the dining room an ambient level of cuteness that is balanced by an Italian severity. The two chefs cook food that is deeply appealing, without mugging. Ms. Sodi is a stickler about the pastas; like the meat and fish dishes, they aren’t any more complicated than they need to be.
    • 51 Grove Street
      West Village
      
  • $$$

• • • Izakaya

      New York Times Critics' Pick
    • Japanese
    • An izakaya is an informal Japanese establishment, neither quite restaurant nor tavern, that treats eating as fortification for drinking. But Dai Watanabe, the chef here, is not content to be an accompanist. The mission may be comfort food, but there’s a reverence to its making, even in the minor dishes.
    • 326 East Sixth Street
      East Village
      917-475-1284
  • $$

• • • Semilla

      New York Times Critics' Pick ★★ 0 4
    • Contemporary
    • Semilla’s chef, José Ramírez-Ruiz, and pastry chef, Pam Yung, stack their tasting menus with dishes that weren’t concocted to please the marketplace. Diners browse extensively upon stems, tubers, rhizomes, seeds and other plant parts, yet this isn’t a vegetarian restaurant.
    • 160 Havemeyer Street
      Williamsburg
      718-782-3474
  • $$$

• • • Patacon Pisao

      New York Times Critics' Pick
    • Latin American
    • The specialty here is patacón, the formidable sandwich of the city of Maracaibo, Venezuela, bookended not by bread but by unripe plantains that have been fried, smashed and fried again. The small but sleek storefront traces its origins back to 2005, when Liliana Velazquez, a native of Maracaibo, started selling patacónes out of a truck in Inwood, Manhattan
    • 139 Essex Street
      Lower East Side
      646-678-5913
  • $