The Best Places to Eat in NYC Right Now

Updated On 05/01/2018 at 04:56PM EST Updated On 05/01/2018 at 04:56PM EST
Frenchette | Melanie Dunea
best new openings
Molly Tavoletti


Long Island City

Sustainably sourced New American fare
Following stints at Freemans and Barbuto, chef Preston Madson brings his new venture to Long Island City. Bellwether’s dinner menu leans toward American comfort food with an elegant spin: soft Parker House rolls, flecked with shards of sea salt, are paired with goat milk butter; two thick slices of toasted brioche hug the queso-topped patty melt; and the seasonal desserts include a strawberry rhubarb tart with whipped cream. The team plans to launch brunch service by early summer.

Courtesy of OddFellows

Coffee & Cream by OddFellows


At last: Coffee and ice cream, together under one roof
OddFellows, the wacky ice cream shop with locations around the city, blends ice cream and coffee at its latest spot. There are three menus: one for coffee (featuring a list of cheeky infused milks, like burnt marshmallow and toast), one for ice cream, and one marrying the two (think cold brew milkshakes and affogatos).


Long Island City

Thin-crust pizzas from a pizza veteran
Late of Paulie Gee’s and of Emmy Squared -- known for dense, Detroit-style pizza -- chef Lou Tomczak has found new digs at Beebe’s, in the Boro Hotel. There, his latest pies emerge charred and airy from 700-degree wood-burning ovens. Along with nine pizza varieties like the vodka (pink sauce, mozzarella, Parmesan), the menu also offers plenty of market greens and vegetables, pastas, small plates such as chili-spiced wings, and larger plates. Try the pounded, crisp chicken Milanese tossed with arugula and wisps of Parmesan.

Courtesy of Royal Caribbean
Melanie Dunea



A modern take on the classic French brasserie
This brasserie from Riad Nasr and Lee Hanson (both alumni of the Keith McNally empire) is an inviting new neighborhood joint. The food is unfussy -- think roasted chicken with pommes puree, and soft scrambled eggs crowned with escargot and garlic butter -- and the space is bright and comfortable, lined with chestnut banquettes. A back dining room will eventually serve food all day.       

Courtesy of Bistrot Leo

Bistrot Leo


Classic French food in the heart of SoHo
The SIXTY SoHo hotel’s new restaurant traded Italian for French fare last month. Tables in Bistro Leo’s main dining room get the white tablecloth treatment, and a portion of Thompson Street is sectioned off for outdoor seating. The menu runs old-school French: think steak tartare, snails in green herb butter, and steak frites under bearnaise sauce.

Courtesy of Lumos Kitchen

Lumos Kitchen

East Village

Chinese and French cuisine married with baijiu
Qifan Li picks up where he left off with now-shuttered Lumos Bar with the new Lumos Kitchen, a destination for baijiu -- a stiff, grain-based Chinese spirit. Chefs here fuse French and Chinese cuisine, complementing cocktails with dishes like roasted black bass glazed with baijiu-miso sauce, foie gras fried rice, and roasted rack of lamb, spiced with wasabi powder. The bar program highlights almost 30 types of baijiu -- some in cocktails and others simply infused with herbs.

Bleecker Street Luncheonette

West Village

A modern luncheonette with Middle Eastern influences
After closing West Village gluten-free staple Risotteria because of rent hikes two years ago, chef Joseph Pace is back with an all-day cafe serving Middle Eastern/American fare. Most items here are effortlessly grain-free: crisp roasted cauliflower is dressed with spicy green chili; baked eggs are swirled with parsley gremolata and tomatoes; and sandwiches are stripped of gluten for an up-charge.

best of the best
Cole Saladino/Thrillist



Thrillist’s pick for 2017’s best restaurant of the year
Chefs Enrique Olvera and Daniela Soto-Innes’ follow-up to their much-lauded restaurant Cosme is a major departure from the former upscale Mexican theme. At Atla, there’s a stronger focus on casual, healthyish, and veg-forward dishes. For breakfast, you can expect things like ranchero eggs and flax seed chilaquiles, while the all-day menu features ceviche verde, quesadillas, and an arctic char tostada. Most of the dishes are also affordable, falling around $20.

Courtesy of Claro



Mexican cuisine (featuring ingredients sourced from Mexico) with a romantic backyard
From the team behind Freek’s Mill, Claro is an ode to Oaxaca in Gowanus. The bulk of the kitchen's ingredients, in addition to the restaurant’s custom tiles and ceramic dishware, are sourced directly from Mexico. The food leans heavily on barbacoa and corn, in traditional form, and the meat is as tender and flavorful as colorful seasoned veggies. Order a few dishes to share, including lobster chile relleno and goat consomme, and pair those with a specialty mezcal-based cocktail. Be sure to grab a seat in the backyard when the sun is out.

Gary He



High-end Korean BBQ where you grill your own food
Cote is a New York novelty: part steakhouse, part Korean BBQ joint. The meat is dry-aged in house, served raw at the table, and cooked on personal tabletop grills. Tee up the $48/person “Butcher's Feast” for four chef’s choice cuts, plus traditional KBBQ accompaniments like banchan, kimchi, and savory egg soufflé



Clinton Hill

Brooklyn pizza darling slinging crisp, thin-crust pizzas and a cult-favorite burger
In recent years, Emily has become a formidable pizza empire with locations in Williamsburg and the West Village, beyond the flagship Fort Greene location. If you haven’t tried the pizza -- which might be NYC’s most Instagrammed pie -- we suggest you make a reservation asap (you will not get a table without one). The delectable, thin-crusted creations will certainly give die-hard Roberta’s fans a run for their money. Try the classic Emily white pizza, topped with mozzarella, pistachio, truffle sottocenere, and honey.

Evan Sung



Alex Stupak’s Midtown flagship for innovative pastrami- and falafel-topped tacos
After years of growing his Mexican-inspired empire, with three distinct locations bearing the Empellón name, Alex Stupak has finally launched a flagship Empellón. His inventive tacos -- like one made with falafel -- are still the main draw here, but there are also plenty of snacks and large plates worth trying, like crab nachos with sea urchin “queso” and smoked black cod with a chorizo-potato vinaigrette.

Eric Medsker


West Village

A cozy, all day cafe with small plates and wine pairings
The old Perla Cafe space on West Fourth Street has been transformed into Fairfax: another bright and homey spot from the same team, with a focus on wine and small plates (think white bean hummus with flatbread and Roman gnocchi in a mushroom-onion stew). Stop by at 11:30am-6:30pm for one small plate and a glass of wine for $24.

Johnny Miller

Flora Bar

Upper East Side

An upscale -- yet unstuffy -- bar/cafe/restaurant inside the Met Breuer
Thomas Carter and Ignacio Mattos have seen plenty of success downtown with Estela and last year's Café Altro Paradiso, but the duo has proven to be most impressive uptown, at their new seafood-focused spot, Flora Bar, inside the Met Breuer. More akin to Altro Paradiso in size and Estela in menu, Flora Bar feels decidedly not Upper East Side-y. It's upscale but casual, boasting leather banquettes; a long, marble bar; and a menu featuring the likes of tuna tartare, lobster crudo, and a rutabaga and raclette tart.

Freek's Mill

Freek's Mill


Gowanus’ go-to for unique small plates and craft cocktails
A stylish brick-walled space with an aromatic wood-burning oven, this oddly named restaurant is one of those seasonally driven, small-plates joints with an ample cocktail list, which seems like standard MO for modern Brooklyn -- but this one does it better than most. The open kitchen is run by Union Square Cafe alum Chad Shaner, who cranks out dishes like dry-aged duck with cranberry beans and hand-pulled spaghetti with uni butter, bacon, and butternut squash. In keeping with the seasonal theme, the menu changes regularly. One constant is the wood-roasted oysters, spritzed with lemon and sprinkled with garlic breadcrumbs.

Courtesy of Major Food Group

The Grill

Midtown East

Midtown’s new home for old-world power meals in the former Four Seasons space
Major Food Group’s takeover of the old Four Seasons space is officially underway, with the first of three restaurants, The Grill, now open. The luxe restaurant is an homage to old New York, with a Tom Ford tux-clad staff, newly restored Philip Johnson interiors from 1959, and throwback dishes like lamb chops, New York strip, prime rib, and a daily “chilled crustacean.” Suffice to say, you probably won’t be dining here unless someone else is paying (assuming you can even get a reservation).

Cole Saladino/Thrillist

Hometown Bar-B-Que

Red Hook

Your tried and true go-to for real-deal Texas-style BBQ
Hometown is certainly a destination. Located in the far-flung Brooklyn neighborhood of Red Hook, the roadhouse-y BBQ spot offers some of the most varied meats in all of NYC -- from authentic Texas-style brisket and beef ribs, to Vietnamese hot wings and lamb belly banh mi.

Ikinari Steak

Ikinari Steak

East Village

A standing-room only steakhouse for devoted carnivores
The first US outpost of this popular chairless Japanese steakhouse chain is the perfect alternative to a stuffy steak dinner (and a great solution for a crazed New York schedule that still demands meat). At Ikinari, steak is ordered by the gram at the counter, cut by the butcher, and served on a cast-iron platter. From there, you can grab a spot at a standing-room-only table (complete with various steak sauces).




Intimate French/Italian bistro whose menu changes daily
Plopped down on the corner of the mostly non-commercial King Street is the aptly named King, a bright and airy French/Italian restaurant from co-chefs Clare de Boer and Jess Shadbolt, who met while working together at River Café in London, and GM Annie Shi, previously of London's Clove Club. The slightly upscale but totally frill-less menu changes daily, pulling inspiration from both countries for dishes like hand-cut tagliarini verde and poached ox tongue. Also look out for a number of great wines and house cocktails.

Cole Saladino/Thrillist



Hand-pulled pasta just like Nonna used to make in a minimalist Williamsburg venue
Lilia straddles the line between hip and comforting better than almost any restaurant in New York. You may be sitting in a packed, converted garage designed to fit the standardized Williamsburg aesthetic (metal chairs, gray banquettes, exposed wood beams, white-painted brick walls), but it's Missy Robbins' simple yet thoughtful approach to homestyle Italian cooking that makes the place feel more like your nonna’s kitchen than a trend-chasing eatery. Try the ever-popular mafaldini, with handmade ruffled noodles, cooked perfectly al dente and tossed simply with Parmesan, butter, and ground pink peppercorns.

Cole Saladino/Thrillist

Miss Ada

Fort Greene

An update on classic Middle-Eastern/Israeli eats from a NYC restaurant-veteran
From chef/owner Tomer Blechman (previous of Lupa, Gramercy Tavern & Cookshop), this modern Israeli restaurant, complete with a 30-seat backyard, offers fresh takes on traditional Middle Eastern dishes, like homemade labne, grilled octopus, and three types of hummus. Be sure to kick your meal off with a shot of vodka with pickled mushroom -- an ode to Tomer’s Russian relatives.

Evan Sung



Scandinavian cafe-meets-bar-meets bakery in a sprawling Greenpoint design space
Equal parts cafe, bar, and bakery, this Scandinavian spot (from two chefs; one from Denmark, the other from Sweden) takes up a significant portion of a sprawling Greenpoint design space. They offer a rotating seasonal menu of some of the city’s best Nordic dishes -- think ancient grain porridge and smoked salmon smorrebrod. Be sure to stop by at lunch for the daily $14 special (including an entreé and vegetable side dish with freshly baked bread).

Cole Saladino/Thrillist



Contemporary Middle-Eastern fare from a famed Israeli chef
Some of NYC’s most interesting Middle Eastern food can be found at this newcomer from one of Israel’s most famous chefs, Meir Adoni. Your main focus here should be on the bread (like kubaneh, a traditional Yemenite bread, and a sweet and savory honey and garlic challah) but Nur also has a great roster of shareable dishes that approach traditional dishes from a new angle -- like the smoked eggplant carpaccio and Palestinian tartare (hand-cut beef, smoked eggplant cream, yogurt, baby carrots, and raw tahini).

The Office

The Office

Columbus Circle

A prohibition-inspired bar/restaurant stationed in the Mandarin Oriental  
After years of anticipation, the team behind Chicago’s Michelin-starred Alinea has finally landed in NYC with an upscale speakeasy-style bar/restaurant inside the Mandarin Oriental. This strictly special-occasion spot (assuming you don’t have a hedge fund) is decked out in plenty of dark wood and leather, and offers $23 spirit-forward cocktails and dishes like a foie gras terrine, prime ribeye tartare, and one of the best vegetable crudité platters you’ll find in the city.

Cole Saladino/Thrillist


Prospect Heights

A South Brooklyn staple for farm-to-table fare pulled straight from its own backyard
Named after Frederick Law Olmsted and located just two blocks from the Olmsted-designed Prospect Park, this charming Prospect Heights spot comes from chef Greg Baxtrom and horticulturist Ian Rothman, both previously of Atera. The seasonal menu features light and colorful fare like trout, carrot crepes, and rutabaga tagliatelle, best enjoyed in warmer months in the restaurant's string-light-lined garden, where much of the menu's produce comes from.

Daniel Krieger

The Pool

Midtown East

Pricey, decadent plates savored poolside in the former Four Seasons’ space
Did you recently marry rich? First of all, mazel tov. Second, now is a great time to dine at Major Food Group’s latest addition to the former Four Seasons space, where dinner will cost you your monthly rent (per person). The restaurant maintains the Four Seasons’ iconic pool in the center of the room, and offers a lavish seafood-focused menu, featuring things like caviar service, ribbons of foie gras, lobster consomme, and a rack of lamb for two.

Cole Saladino/Thrillist

Taqueria El Atoradero


Family-owned taco counter serving innovative, Mexican-inspired tacos and burritos
Chef Denisse Lina Chavez’s El Atoradero family continues to grow with a new taqueria inside Gowanus’ Parklife venue space. The walk-up window service spot is focused on Mexico City-inspired tacos and burritos filled with everything from chorizo to French fries. Also look out for those standout nachos from the original restaurant (which you can get topped with fries as well).

Melanie Rieders

Ugly Baby

Carroll Gardens

The premier NYC kitchen for dangerously spicy Thai plates
From the chef behind the widely acclaimed (and now-shuttered) Kao Soy in Red Hook, Ugly Baby is your new go-to for traditional, unfussy Thai food. The colorfully designed spot draws inspiration from different Thai regions for spice-centric dishes like the standout kua kling (dry shank beef curry), which is probably one of the spiciest things you’ll try all year.  


East Village

Simple staple dishes with spectacular twists in a tiny, storied spot
Everybody knows about Prune, that tiny East Side spot with the line that stretches down the street and around the corner. The one that has consistently drawn crowds for 18 years. The one where you can never get a table, so you’ve stopped trying. Helmed by Gabrielle Hamilton, the place serves simple staple dishes, each with a spectacular twist: cream of wheat is blended with buttermilk ice cream, omelettes are plumped with fried oysters and remoulade, Dutch-style pancakes come studded with oven-baked pears. The waitstaff gracefully moves at a breakneck pace to whittle down the line every weekend, but service never feels rushed.  

Lindsey Johnston



A cozy Greenpoint hideaway for rich, decadent veggie plates
Among the cascade of new restaurants on Franklin Street, Anella is easy to miss. The little place could have been plucked from a Parisian back alley, with rows of intimate two-tops, a bustling open kitchen and the sort of updated farmhouse decor that has become standard in Brooklyn restaurants. The bread is baked and served in terracotta flower pots, cocktails are garnished with fresh herbs, and the creative vegetable dishes are enough to convert any serious carnivore. Try the honey-glazed butternut squash served with burrata and balsamic, or the spiralized zucchini drenched in house-made pesto and pistachio-crusted goat cheese. Or stick with the perfectly cooked skirt steak, topped with a pat of blue cheese butter.

Alex Muccilli

Uncle Boons Sister


Kitschy Thai take-out with creative, authentic flavor
The old Mr. Donahue’s space is now home to an Uncle Boons spinoff, focusing on fast-casual Thai take-out at more affordable prices ($9-16) than the OG restaurant. The menu ranges from small plates and soups to large plates inspired by Thai street food and classic NYC takeout -- like the Phat Thai with prawn rice noodles and peanuts in tamarind sauce. While there are a few tables to post up at, the place can get cramped, so your best bet is to take your meal to-go.


Carroll Gardens

Bare-bones pizza with a prestigious reputation
At Lucali, there are no slices, no deliveries, and no reservations. There is no bar -- you can bring your own booze. You’d never glean that this is reportedly Jay-Z and Beyoncé’s favorite pizza place from its nondescript facade. Still, crowds abound. Chef Mark Iacono hasn’t changed the menu since the venue’s opening -- and for good reason. Guests wait hours for thin-crust pies topped with rich tangy sauce, Buffalo mozzarella, garlic, Grana Padano, and fresh basil leaves.

Courtesy of Llama Inn

Llama Inn


Outlandish Peruvian food in an indoor garden
In spite of its location in the shadow of the BQE, Llama Inn gives greenhouse vibes -- the improbably bright space is lined with a thicket of overhead greenery. Chef Erik Ramirez slings innovative Peruvian fare from an open kitchen in curious combinations: Charred octopus ceviche is tossed with roasted sweet potato, quinoa comes packed with warm banana and bacon, and clams stew in turmeric and mint.