
Pete's Tavern is the oldest continuously operating bar and restaurant in New York City.
Socarrat is the sensuous crust that forms on the bottom of the paella pan when the liquid is rendered and the rice reaches its peak of succulence.
Chef Richard Sandoval’s modern Mexican restaurant evokes the essence of Acapulco, from its decor to its cuisine.
Restorative bowls of ramen, sashimi and sushi rolls are served up at this hip izakaya.
You can find popular dishes such as drunken noodle, pad see-ew, and pad thai that are all made with fresh, savory ingredients.
Vin Sur Vingt, from Sébastien Auvet (a wine enthusiast of the modern era, emphasizing simplicity, authenticity, and value), offers an impressive wine selection alongside a tapas-style French fare menu.
Founded by Michelin-starred chef Hemant Mathur, Veeray Da Dhaba brings Punjabi food to the East Village, celebrating slow-cooked classics, vibrant spices and the warm hospitality of Punjabi culture.
The lively Bar Room at The Modern, a Michelin-starred contemporary American restaurant at MoMA, offers seasonal contemporary cooking à la carte.
Tarallucci e Vino Manhattan West is an all-day Italian café and restaurant that offers house-made pasta, freshly baked pastries, and authentic Italian dishes in a welcoming neighborhood setting.
Chef Yuchun Cheung, born and raised in one of Shanghai’s little alleys in a family of chefs and restaurateurs, decided that Little Alley should recreate the Shanghainese cuisine that he grew up with.