24/7 Support
The Authentic Source for
Chef Jake Eberle, graduate of Le Cordon Bleu, provides Greenpoint a go to place for French cuisine. Le Fond - means "stock"" - the foundation of many sauces, and the restaurant has become the foundation for neighborhoods culinary experience.
Chefs Nick Kim and Jimmy Lau’s omakase (chef’s selection) restaurant. There are two dining options, a $135 sushi only omakase, and a longer kaiseki-style omakase that ranges beyond seafood, and will set you back $175. Only 20 seats, and reservations are strongly recommended.
Located in the Smyth Hotel, Andrew Carmellini's restaurant with seasonal, organic and sustainable ingredients sourced from his deep partnerships with local producers. Enjoy a before or after dinner drink at Evening Bar, Carmellini's upscale cocktail haunt manned by mixologist Anne Robinson.
Old school ice cream parlor in Forest Hills. Huge sundaes, home-made whipped cream, classic egg creams and banana splits. If you are not local, well worth the trip. Grab the kids, take them out, and introduce them to a time before the internet, and tell them how difficult life was when every phone was rotary and every number had a 0 in it.
Thai and Isan (Northeastern Thailand) food from the master Ratchanee Sumpatboon, celebrated for her pioneering Isan food in Queens. Menu here overlaps with her Larb Ubol. Traditional Southern Thai curries along with other familiar Thai dishes can be found on the menu, but the flavors really take off with the Isan dishes. Lime, hot chills, coriander and fish sauce provide sharp flavors to the heart of the menu, the ground meat salads called Larbs. Unlike most Thai restaurants, Lan Larb has eight different varieties including duck and catfish.
Babu Ji brings fresh take on casual Indian fare. Menu takes inspiration from Indian street food and regional fare. Wide range of craft beer and approachable wines, with focus on offerings from sibling proprietors, Jessi and Jennifer Singh's native Australia.
Thai and Isan (Northeastern Thailand) food from the master Ratchanee Sumpatboon, celebrated for her pioneering Isan food in Queens. Menu here overlaps with her Larb Ubol. Traditional Southern Thai curries along with other familiar Thai dishes can be found on the menu, but the flavors really take off with the Isan dishes. Lime, hot chills, coriander and fish sauce provide sharp flavors to the heart of the menu, the ground meat salads called Larbs. Unlike most Thai restaurants, Lan Larb has eight different varieties including duck and catfish.
Small spot lacking traditional oven. Lacking traditional oven or grill dishes are cooked in wood burning oven or sauté pan. Crazy good meatloaf and short ribs.
Chef Luis Arce Mota and Yerba Buena;s Alex Valencia team up to bring Mexican fare and an excellent cocktail menu to the LES. Tequila and agave-based spirits rule the bar.
High end import from London serving Izakaya-themed Japanese fare including sushi and robata grilled items. Glitzy bi-level space with a casual bar area with a pared down menu.
Very reasonably priced pasta hand made on premise. Hearty portions, coupled with decent wine selection also priced reasonably.
La Famiglia Mammoliti leaps across the pond from the south of France to land in the West Village. Authentic Italian and French Provençal coupled with the breezy décor of the Riveria.
The Bromberg brothers finally land their restaurant empire on the Upper West Side where it is sorely needed. "The Ribbon," is a 200-seat neighborhood hangout serving comfort food Bromberg style. This means a large menu including their famous fried chicken as well as a selection of what we'll call "French a la Grandma:" cheese plates, pâtés, chopped liver, latkes, spit roasted meats, succulent burgers and carvery and a raw bar with Oysters.
Intimate 19 seat Japanese Restaurant focusing on the delicately fried seafood and vegetables. Offering $200 omakase tasting menu may bring some skepticism, but if you have the coin to drop, and are a fan of Japanese, or badly need to impress a blind date, the delicately and artfully crafted, with each plate - from shrimp, to scallop, to king crab - are offered as individual gifts. The light crispy batter the antithesis of the thick gluey globs that diners at typical Japanese restaurants are used to.
Virginia's is a modern American restaurant in the East Village featuring seasonal and local ingredients. Dishes like a starter of summer squash toast with fava bean tapenade and tomato confit and entree's like sweet corn risotto with chanterelles, okra and squash blossoms. The space is on the small side with a charming white rustic interior. The cooking here is top notch as you would expect from a group of Charlie Trotter alums.
Now with several branches, legendary Patsy's has an extraordinary crust, delicate toppings, and a terrific bite. One of the best pies you'll find anywhere.
Fuku (which means “lucky”) is Momofuku’s version of a fried chicken sandwich shop. Which means a spare but tasty menu offering a spicy fried chicken sandwich, fries and the eponymous fuku salad. Why the sandwich isn't called a fuku sandwich we'll leave to the branding gods.
Southern Italian in the Sixty SoHo Hotel by Chef Jordan Frosolone. The menu is inspired by Frosolone's travels throughout Italy and cutting his teeth cooking with his Sicilian grandmother. Dishes include classics such as pork sausage with peppers, honey and caciovavallo and fennel tortellini with pines nuts, golden raisins, saffron and sardines. Wine list focus on Sicily as well as the wines of Puglia, Calabria and Campania. A variety of spirits offered including Italian aperitifs and amari. Chef Frosolone ages his own spirits in house to create his own cellos — from the traditional limoncello and orange cello to exotic flavors including fennel, juniper, coffer and lavender. With a decor from Martin Brudnizki Design Studio that harkens back to the post-war Italian heyday of Federico Felliini and Gio Ponti, allowing dinners to soak up the flavors of great food and excellent wines.
Upper East Side's favorite burger joint invades downtown to satisfy the hordes of starving NYU students, and the masses the swarm the Bleecker Street venues. Lively crowds, a decent tap selection and an even better burger, makes Melon's a winner.
Upper West Side branch of the legendary Patsy's Pizza. An extraordinary crust, delicate toppings, and a terrific bite. One of the best pies you'll find anywhere.