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New York City restaurants
With the recession hitting the New York restaurant scene hard, the city's top toques and food impresarios have lately been scaling way back, launching modest bistros and casual brasseries. New fine-dining hot spots like Corton have adjusted their prices for the economic realities, and extravagant haute-cuisine destinations like Jean-Georges have begun offering prix fixe bargains, helping to transform the city into a far more democratic place to dine out. While a reservation at Nobu or Thomas Keller's Per Se is only slightly easier to score these days, the real stars of the New York food scene—the places that are still packed every night—are the casual drop-ins offering great value meals (Fatty Crab, Momofuku, Double Crown). We distilled the city's 18,000-plus restaurant options into this cheat sheet to dining out, an opinionated guide to everything from the best splurge-worthy classic to the finest dirt-cheap burger in Midtown.
Restaurateur Keith McNally (Balthazar, Pastis) ought to teach classes on building restaurant buzz. The moment it opened in March 2009, Minetta Tavern became New...more
How could The Modern not be hot? Located in the renovated and expanded Museum of Modern Art, the restaurant was created by Danny Meyer, proprietor of perennial...more
In a city where restaurants sparkle and fade faster than your average teen pop star, it's rare that a critics' darling not only lives up to but also sustains...more
Downtown design firm AvroKO built the restaurant Public as a sort of living showcase, a portfolio-as-functioning-hot-spot intended to drum up more work. The...more
In times like these nothing feels quite so comforting as a little piece of the past. That's the charm of restaurants like The Waverly Inn and Minetta Tavern,...more
Anyone who has eaten at Michael White's previous establishments (including Marea, Alto, and Convivio) knows that the Michigan-born chef can do fancy Italian....more
Downtown design firm AvroKO transformed the once stuffy Park Avenue Cafe into one of the city's most dynamic high-concept restaurants. Every three months, the...more
The too-tight space has been doubled, but chances are you'll still have to wait on line outside to secure a spot at the squeaky-clean counter and eat silky clam...more
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