New York
A carefully curated list of a few selected restaurants we've visited or wish to visit in New York.
Dhamaka
Chefs
Chintan Pandya
Previously worked at Rahi and Adda in New York City. Known for his 'Unapologetic Indian' approach, highlighting bold, regional Indian dishes.
About
Located in Manhattan's Essex Market, Dhamaka offers a bold exploration of India's lesser-known regional cuisines. The menu features dishes like goat neck dum biryani, gurda kapoora (goat kidney and testicles), and champaran meat cooked with an entire bulb of garlic. The restaurant emphasizes complex spices and fierce heat levels, providing an 'unapologetic' dining experience.
Le Bernardin
Chefs
Éric Ripert
Chef and co-owner of Le Bernardin. Previously worked at La Tour d'Argent and Jamin in Paris, and Jean Louis at the Watergate Hotel in Washington, D.C.
About
A renowned French seafood restaurant in Midtown Manhattan, New York City, celebrated for its refined and innovative seafood dishes, maintaining three Michelin stars since 2005.
Aska
Chefs
Fredrik Berselius
Chef-owner of Aska. Previously worked at Per Se, Aquavit, and Corton in New York City.
About
Offering a multi-course tasting menu rooted in Nordic sensibilities, utilizing hyper-seasonal and locally foraged ingredients.
Per Se
Chefs
Thomas Keller
Previously opened The French Laundry in Yountville, California, and has received multiple James Beard Foundation awards.
About
Contemporary French cuisine through meticulously crafted tasting menus in an elegant setting with views of Central Park.
Agi's Counter
Chefs
Jeremy Salamon
Previously worked at Locanda Verde, Prune, Buvette, and Via Carota in New York City. Former Executive Chef of The Eddy and Wallflower.
About
Serves breakfast, lunch, and dinner, featuring dishes like palacsinta (Hungarian crepes), confit tuna melts, and caraway caesars. The café also boasts an all-Hungarian wine list and local beers.
Cervo's
Chefs
Aaron Crowder
Previously worked at Hart's and Eel Bar in New York City.
About
A seafood-focused restaurant which draws inspiration from the coastal cuisines of Spain and Portugal. The menu features dishes like fried shrimp heads, Louisiana white prawns a la plancha, and grass-fed lamb burgers with anchovies.
Tolo
Chefs
Ron Yan
Previously worked at Le Cirque, Jewel Bako, Legacy Records, and served as executive chef at Parcelle.
About
Offers a refined menu that blends regional Chinese flavors with modern techniques. Signature dishes include seared rice noodles with XO sauce, sweet-and-sour crispy fish, and five-spice boiled peanuts. The restaurant features a curated 300-bottle wine list and a cozy, design-forward interior.
Potluck Club
Chefs
Zhan Chen
Previously worked at Jams under Jonathan Waxman and at Pheasant with Vincent Fraissange, bringing experience in Italian and Mediterranean cuisine to his reinterpretation of Cantonese-American dishes.
About
Founded by five childhood friends, the restaurant offers a modern take on traditional Cantonese dishes, infused with American influences. The menu features items like salt & pepper fried chicken with scallion biscuits and chili-plum jam, and jellyfish tiger salad.
Momofuku Noodle Bar
Chefs
David Chang
Previously worked at Café Boulud in New York and various restaurants in Japan, including a soba shop and the Park Hyatt Tokyo.
About
Opened in 2004 in New York City's East Village, Momofuku Noodle Bar is the flagship restaurant of David Chang's culinary empire. The restaurant offers a constantly changing menu featuring noodles, steamed buns, and daily dishes, drawing inspiration from Asian street food. Signature items include the pork belly buns and smoked pork ramen.
bōm
Chefs
Brian Kim
Previously opened Oiji in the East Village and Oiji Mi in the Flatiron District.
Justin Choung
Previously worked at Willows Inn, Frantzén, Marea, Günter Seeger, and Morimoto.
About
An intimate 17-seat Korean chef's counter in Manhattan's Flatiron District, bōm offers a progressive tasting menu that begins with delicate seafood and vegetable bites, followed by various cuts of premium meats, including dry-aged wagyu, grilled tableside.
Sushi Sho
Chefs
Keiji Nakazawa
Previously opened Sushi Sho in Yotsuya, Tokyo in 1989 and Sushi Sho at The Ritz-Carlton Residences, Waikiki Beach in 2016. Known for pioneering Edomae-style sushi, emphasizing aging, curing, and fermentation techniques.
About
Sushi Sho in New York offers an omakase experience that showcases a variety of aged, fermented, and pickled fish, shellfish, and vegetables. The restaurant features an eight-seat Hinoki counter and emphasizes traditional Edomae techniques.
Chef's Table
Chefs
Max Natmessnig
Previously worked at Steirereck in Vienna, Oud Sluis in the Netherlands and The NoMad in New York
Marco Prins
Previously worked at Oud Sluis in the Netherlands and served as head chef at The Jane in Antwerp.
About
An intimate counter-dining experience located in the back of a Hell's Kitchen grocery store, Chef's Table at Brooklyn Fare offers a seafood-centric tasting menu that blends Japanese and French techniques. The restaurant features a 44-seat walnut counter surrounding an open kitchen.
Aquavit
Chefs
Emma Bengtsson
Previously served as pastry chef at Edsbacka Krog and Operakällaren in Stockholm. Noted for her refined Nordic cuisine and being the first Swedish woman to earn two Michelin stars.
About
The menu features seasonal dishes that blend traditional Scandinavian flavors with contemporary techniques, such as North Sea cod with mussel foam and the signature 'Arctic Bird's Nest' dessert. The restaurant's elegant setting includes a sleek bar and open kitchen, providing a sophisticated dining experience.
Jean-Georges
About
Opened in 1997, it serves as the flagship of Chef Jean-Georges Vongerichten's global restaurant empire. The menu blends French, American, and Asian influences, emphasizing seasonal ingredients sourced from local farmers' markets. The dining room offers elegant views of Central Park, providing a refined setting for the meticulously crafted dishes.