Everywhere You Need to Eat in NYC Right Now
No matter what you're craving, this exciting new class of restaurants offers something for everyone.
In addition to the best old-school joints, essential Brooklyn eateries, and spots for Italian food; and celebrated favorites like Eleven Madison Park, Gramercy Tavern, and Momofuku Ssam Bar, exciting new restaurant debuts continue to help maintain New York City’s standing as one of the best dining destinations out there.
From Tribeca and Crown Heights to Williamsburg and Nolita, no matter your preferred ambiance, there’s an option for everyone on this list. Here are the 20 best new restaurants to eat at in New York City right now.
This Tribeca restaurant is the first stateside venture for the Ramirez Degollado family, whose senior figure, the renowned Mexican cook, Carmen “Titita” Ramirez Degollado—aka the “matriarch of Mexican flavor”—has run the El Bajío empire for the past 50 years. At Casa Carmen, the brother duo and co-owners, Santiago and Sebastian, work in collaboration with two head chefs and a team of “mayoras” (esteemed elder women) who oversee the menu and its signature dishes like the Panuchos Yucateros and Pollo con mole Xico. Here, the gorgeous 2,500-square-foot, 105-seat space is divided into a bar area and main dining room, and the interior’s aesthetic draws inspiration from earth-toned, stucco-walled haciendas.
For fans of the previous Washington Street location that operated for more than 15 years, the Horatio Street reboot of Barbuto in the West Village offers many familiar comforts. The new nearby space featuring an industrial aesthetic originally debuted with a brief pre-pandemic run before officially reopening last October, and its seasonal Italian- and California-inspired menu includes plenty of chef Jonathan Waxman’s classics. Enjoy favorites like the Polpette (crispy pork stuffed meatball); Insalata Calamari; Gnocchi; Potatoes; and famous Pollo Al Forno (roast chicken). And with sunlight pouring in from the floor-to-ceiling windows and the Hudson River as a backdrop, dine at one of 125 seats or 20 bar spots that are first come, first served.
As chef Brian Kim’s exciting sophomore venture, Oiji Mi showcases high-end, contemporary dining in New York City rooted in a Korean essence—and establishes the restaurateur's compelling next chapter. Within a chic space inspired by old-school Korean homes called “hanoks,” guests can enjoy a 5-course prix-fixe menu or do a la carte ordering in the bar & lounge for signature dishes like the Striped Jack “Hwe,” Chili Lobster Ramyun, and dessert like the Ooyoo Bingsu, a refreshing and fanciful shaved ice treat.
Emmett’s On Grove
Whether it’s to catch up with your besties or discuss business deals, on top of great food, dining out should always be fun—and this West Village restaurant checks off all the boxes. As the sibling eatery to the Chicago-style pizza spot, Emmett’s, at the newer Emmett’s on Grove, what you’ll be ordering up is the tavern-style thin crust pizza along with a menu inspired by Italian-American fare. Within the playful space that features a Midwestern vibe with rustic wood and a skylight in the main dining room, highlights include signature items like the Crispy Olives, Caesar Salad, Spaghetti & Meatballs, an off-menu Chicago-inspired burger, and Baby Back Ribs.
Owned by neighborhood local Louis Wong and specializing in Cantonese cuisine, Uncle Lou encompasses all of our favorite elements for dining out both in Chinatown and at must-try NYC restaurants: great food, a modern space, and large tables with lazy susans that encourage family style meals. With ingredients sourced from nearby grocers, fishmongers, and butchers, the eatery’s menu is inspired by dishes from first-generation Cantonese immigrants. Signature offerings include the Eggplant in Yuxiang Garlic Sauce, Braised Pork Belly with Mui-Choy, Steamed Buffalo Fish with Ginger, and the fantastic Homestyle Chenpi Duck.
This Caribbean eatery in Crown Heights opened late last year and is operated by some of the former team members of the legendary Gloria’s (now closed). At Gee’s, table service isn’t offered but the no-frills spot does have a few tables to enjoy your food on-site. Arriving in takeout containers dense with heavy portions, signature dishes include entrees like Stewed Oxtail, Curry Beef, and Jerk Chicken served with sides like Pumpkin, Callaloo, or Macaroni Salad. Breakfast items, soups, vegan options, and an assortment of roti in offerings like Curry Conch or Bhaji are also available.
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As You Are
As You Are is the all-day ground-floor restaurant at the ultra cool Ace Hotel Brooklyn. Located at the nexus of several neighborhoods like Boerum Hill, Downtown Brooklyn, and Fort Greene, here, executive chef Michael King uses the locale as inspiration to offer a New American menu saluting the culinary flair of its home borough with signature dishes like Chicken Liver Mousse, Octopus Mezcal Ragu, and Confit Lamb Ribs. An expansive outdoor patio along with the dining room can accommodate up to 220 guests in total. Pastry chef Daniel Alvarez (Dominique Ansel New York, Daily Provisions) oversees the desserts program at this stylish eatery and also offers his baked goods in the mornings at 7:30 am daily that includes must-trys like a Black & White Donut and Pastel De Nata.
This Cantonese-American restaurant in Williamsburg has become one of the most coveted reservations in town since opening last fall. Named after his mother, at Bonnie’s, Brooklyn native chef Calvin Eng (Nom Wah, Win Son) offers his own interpretation of Cantonese cuisine along with recipes inspired from his childhood. From updated versions of American classics Hup to Ha of honey walnut shrimp, to the must-try Fuyu Cacio e Pepe Mein or even his own rendition of a McRib, a meal here—served on classic blue and white porcelain flatware—will easily be the highlight of your week.
Located at the Manhattan West development near Hudson Yards, Ci Siamo is a part of Danny Meyer’s Union Square Hospitality Group. Here, executive chef Hillary Sterling’s menu of Italian-inspired fare uses wood-fired cooking as its foundation for signature dishes like the Pizza Bianca with anchovy, Rigatoni Alla Gricia with guanciale, and Braised Lamb with celery pesto. After ascending its super chic staircase, the rustic and massive space’s prime seating is in the large dining room near the open kitchen where diners are immersed in smoky scents wafting from the hearth.
As the latest venture from chef Andrew Carmellini and his NoHo Hospitality Group (Locanda Verde, Bar Primi, The Dutch), Carne Mare is a two-story Italian steakhouse in South Street Seaport that’s perfect for when you want to go big with a decadent meal. With a menu by chef de cuisine Brendan Scott (Lafayette), dine solo at the ground floor dining room’s gorgeous horseshoe bar or work your way up the grand spiral staircase to the second floor for banquettes and views of the East River. But no matter where you’re planted, prepare yourself for a full-throttle chophouse experience with an array of steaks, meat, Italian specialties, and dishes like Mozzarella Sticks & Caviar and Spicy Lobster Spaghetti.
Dept Of Culture
This spot from chef and owner Ayo Balogun transports diners to an intimate dinner party inside a home in Nigeria during the ‘70s/’80s. At Dept of Culture, the cozy space can accommodate up to 16 guests via a large communal table and counter seats while surrounded by Balogun’s family photos and records from legendary Nigerian artists like Ebenezer Obey play in the background. Diners are then guided through a four-course prix fixe of Balogun’s cooking along with heartfelt stories about his family and time growing up in North Central Nigeria. While the BYOB menu’s offerings rotate every two weeks, previous dishes include the sweat-inducing Eja tutu ati oshuka cilantro (red snapper pepper soup); Wara ati obe (cheese cooked in stew); Iyan ati egusi pelu eja alaran ati efo (pounded yam, fermented melon seeds, smoked fish); and Dodo ati ice cream (with caramelized plantain). Reservations are required and can be made via its website.
Jack & Charlie’s
At Jack & Charlie’s, executive chef/partner, Ed Cotton (No. 9 Park in Boston, Daniel, David Burke Townhouse) brings over two decades of industry experience to this New American restaurant paying tribute to supper clubs, speakeasies, and icons of NYC’s culinary past. Within the railroad layout, its walls are adorned with pictures and cozy design details that bring an extra warmth to the place, and the eatery has four different areas: The Bar Room, Turner Room, Astor Room, and Oyster Room. The offerings here include bar bites like Black Truffle Toast; a selection of seafood starters; housemade pastas; entrees like Duck Meatloaf; or the Slow-Roasted Prime Rib served on Fridays and Saturdays only.
Jolene is the latest addition to restaurateur Gabe Stulman’s esteemed portfolio of NYC restaurants within his Happy Cooking Hospitality group. Located on Great Jones Street in NoHo, partner and executive chef James McDuffee serves a concise menu of American bistro dishes with influences of Parisian cafes. Offerings include Zucchini Fritters, Steak Tartare, Asparagus with anchovy butter, Chicken Milanese, and the signature Cheeseburger with tomato jam. Like other Stulman restaurants, expect a fashionable crowd of fellow diners and take in the beautiful views of its Downtown Manhattan street.
In addition to operating his namesake Tribeca restaurant, Restaurant Marc Forgione, Marc Forgione debuted as the new chef and owner of Peasant—a wood-fired Italian spot and popular neighborhood gem on Elizabeth Street known for its rustic food and charm—in January 2020. With dishes like Bucatini Carbonara served tableside, Rotisserie Lamb Ragu, and a Family Style Pig Roast, Forgione has ushered in an exciting new chapter for this romantic and homey Nolita restaurant that’s been open since 1999. And be sure to check out Peasant Wine Bar, a candle-lit space accessed through a hefty barn door from the sidewalk in what was previously their wine cellar now serving lesser-known Italian grape varietals along with hearth-cooked dishes.
Following the success of the highly-lauded Dhamaka, the all-star duo of chef/partner Chintan Pandya and restaurateur Roni Mazumdar continue their mission of highlighting Indian cuisine from underrepresented regions of the country with Semma, a spot dedicated to the flavors of Southern India. Inside a vibrant space with design elements honoring the Deccan peninsula, executive chef Vijay Kumar takes inspiration from his upbringing in the state of Tamil Nadu and offers signature items like the Nathai Pirattal, a snail dish with tamarind and kai dosa. Additional standouts include the tender Kudal Varuval made with goat intestines; Goanese Oxtail; and Kanyakumari Nandu Masala for two with dungeness crab, parotta, coconut rice.
This all-day restaurant in Greenpoint serves New American fare by executive chef Dennis Hong (Lincoln, Le Bernardin). While Sereneco is located in the historic Pencil Factory building that dates back a century, the space inside is modern, airy, and bright and boasts gorgeous 20-foot ceilings with skylights and a 25-foot white-oak bar (equipped with under-bar outlets to charge your gadgets). When it comes to the menu, it too features contemporary elements through hearty seasonal dishes—like Seared Sea Scallops with sweet corn polenta and Braised Leg of Lamb with baby carrots—to highlight vegetables and familiar classics.
This lavish Indian restaurant from entrepreneur Maneesh K. Goyal, industry veteran David Rabin (American Bar, Café Clover), and actress Priyanka Chopra Jonas offers diners a white tablecloth type of experience in a spacious flatiron dining room inspired by 1980s Mumbai. At Sona, the menu from executive chef Hari Nayak features contemporary renditions of dishes from Goyal and Chopra Jonas’ respective upbringings, and all arrive beautifully plated with vivid colors. The menu in its entirety is filled with stellar options, including the Gunpowder Gobhi of crispy cauliflower; Crab Puri & Caviar; Ghee Roast Chicken Wings; and India House’s Butter Chicken.
Translating to “recipe,” the Thai offerings at Soothr have made it a popular destination for both New Yorkers and food/restaurant industry folks alike. The restaurant’s core concept is centered around family recipes of what locals in Thailand would eat, along with the vibe of street food found in bustling sois (aka alleys) and the energetic area of Bangkok’s Chinatown, Yaowarat Road. The menu is known for everything from small bites and soups to wok-fired items and entrees, but a dedicated selection of signature noodle dishes—that include broth-less dry noodle specialties like the Ba Mii Pu (crab noodles with tom yum flavor)—are some of the most memorable.
As the sister spot to Shuka in SoHo, Shukette from The Bowery Group (Cookshop, Rosie’s, Vic’s) and chef/partner Ayesha Nurdjaja focuses on cuisine found in the Levant. The restaurant’s energetic (yet laid-back) vibe makes for a memorable outing, and here, the visuals of each dish pop; the design, interior, and plateware are bright and colorful; and different menu sections even have cheeky titles like “When You Dip, I Dip, We Rip,” (those are for spreads and dip, btw). The Mediterranean food here is too good to enjoy alone, so definitely go with your crew for signature dishes like the Joojeh Chicken marinated in saffron yogurt; along with house-baked breads; market-driven small plates; and charcoal grilled protein. For dessert, end your night with the sole option: the Blueberry Sorbet.
Located at the Manhattan West development near Hudson Yards, Zou Zou’s is from the same group behind eateries like Don Angie and Smith & Wollensky. Here, chef Madeline Sperling (Gramercy Tavern, The Nomad) and executive sous chef Juliana Latif serve Eastern Mediterranean cuisine with eye-catching presentation. The gorgeous space designed by AvroKO features a wonderful smoky scent wafting from a sizable wood-fired oven via its open kitchen. Along with plenty of elbow room, high ceilings, and roomy banquettes, dine on signature items like dips; mezze; the Little Gems salad with roasted grapes (which are served delightfully cold); Duck Borek with a l’Orange; and Fire-Roasted Leg of Lamb.