Ivan Orkin may be from New York City, but his ramen acumen has been validated by uncommon success in Tokyo, where any noodle is serious business. After a two year wait, Orkin finally opened his first stand-alone restaurant in his native city, his second domestic foray after Gotham West Market's sensational Slurp Shop. The menu at Ivan juxtaposes the culinary cultures of Tokyo and New York City, with options like the tofu Coney Island, a spate of rye-flour noodle shio, and other selections so tremendous they defy and transcend description.

The McKittrick Hotel cedes more of its space to the Sleep No More folks, who have opened a kitschy bar and restaurant by the name of the Heath, with a stage for performances and a menu stuffed with British cuisine. There's a fisherman's pie, a lamb and olive pie, and even a straight-up Nutella pie, to name solely from the pie part of the menu, as well as a collection of mains that run the gamut from Yorkshire grilled pork belly to a Benne crusted cod and back to a grilled flat iron steak.

Wood-burning ovens make for some delicious pizza at this Williamsburg haunt, serving not just pizza but southern Italian cuisine. Charming rooftop dining makes this the spot for easy meal and cool drinks in warm weather.

Artisanal Ice Cream from Greenpoint, Started in a truck expanding to many things called stores, allowing adoring customers the certainty of location, and the guarantee that cravings can be sated. Use fresh, hormone and antibiotic free milk, cream. Same attention paid to sourcing other ingredients. Multiple locations throughout the city.

Katch aims at focusing the historical Astoria, where breweries made the neighborhood a hub for ales of all kinds, with fifty taps of every order of beer. Aside from those tri-monthly rotating taps, a mend-bending number of bottles are on offer, adding up to a massive, two-page selection of worldly craft brews, alongside a "Kocktail" menu curated and executed by the experienced mixologists behind the bar. The menu does what many craft beer joints attempt, and does it better than most, managing to leverage classic pub fare like buffalo wings, smoked St. Louis ribs, and spinach artichoke dip (for a start) against upper-register comfort food like shishito peppers tossed in chocolate stout teriyaki, a blackberry and porcini mushroom risotto with sweet basil aioli, and a stunning Reuben melt dip.

Bocca di Bacco is a familiar concept specializing in casual Italian dining with 500 of the best wines from renown Italian wineries