The Hottest NYC Restaurants Right Now
With more more than 45,000 places to eat and drink in NYC, we'd forgive you for feeling overwhelmed with options. To streamline the tyranny of choice, we've rounded up the city's 9 hottest restaurants, from newly opened, splurge-worthy spots in Midtown Manhattan, to breezy Oaxacan joints in Brooklyn. Sit back, fire up your reservation app of choice, and feast on the best restaurants in NYC right now.
Emily Saladino is a journalist and recipe developer in New York City. She has covered food, drinks, travel, and culture for Bloomberg, BBC, Travel + Leisure, and others. A former professional cook, she graduated from the International Culinary Center. She is currently the Editor in Chief of VinePair.
On a leafy Gramercy side street, you’ll find this elegant modern Middle Eastern restaurant, serving salatim, pine-nut-studded Palestinian tartare, and chickpea-fried octopus to wall-to-wall crowds nightly. Chef Meir Adoni splits his time between NYC and Tel Aviv, and the menu reflects his globetrotting influences, spanning Libyan, Yemeni, Syrian, and Moroccan flavors.
From the Quality Italian team comes this red-sauce-Italian joint in the West Village. Pasta reigns supreme here, spanning cinnamon-bun-shaped lasagnas and two-toned caramelle noodles stuffed with Italian buffalo milk ricotta. Pair your meal with a bottle from the extensive Italian wine list or an inventive cocktail created by a Clover Club and Daniel alum.
Opened in 2016, this Brooklyn boite remains one of NYC’s most coveted tables. Reserve well in advance for the chance to tuck into Chef Greg Braxton’s award-winning seasonal New American fare (we’re partial to the carrot crepes), or try your luck on walk-in Mondays. There’s also a no-reservations twinkling rear garden where cocktails and snacks are served amidst a potager.
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Gabriel Stulman, the West Village impresario behind Fedora and Jeffrey’s Grocery, debuted this all-day Mediterranean cafe in a space previously occupied by Perla. The menu is both shareable and scalable, featuring lighter dishes like white-bean hummus and cheese boards as well as arctic char and zaatar-stuffed chicken legs. There’s also a notable lunchtime deal, which includes one main dish and a glass of wine for a very un-NYC price of $24.
Jean-Georges Vongerichten brings haute technique to plant-centric cooking, offering inventive vegan fare in a buzzy, bright white space in Flatiron. In addition to dishes like fresh spinach spaghetti, and custardy tofu with fresh yuzu and shaved white truffles, abcV serves biodynamic wines, cold-pressed juices, and an array of self-purportedly “restorative” tonics.
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This posh reimagining of the former Four Seasons restaurant in the historic Seagram building in Midtown comes from Major Food Group, the trend-setting crew behind NYC’s Carbone and Parm. Don your sharpest suit to hit the swank, dimly lit steakhouse and its adjoining cocktail bar, both of which feature elegant interiors and expense-account-worthy prices.
Uncle Boons Sister
A spinoff of the Michelin-starred restaurant Uncle Boons, this Nolita counter offers tasty and affordable Thai dishes like beef short rib stir-fry, rotisserie chicken with ginger-soybean sauce, and mataba, or curried lamb pastry. There are a few seats beneath the brightly lit overhead menu board, but most business here is takeout.
With glamorous interiors–black-and-white floors, aqua blue leather seating, marble top tables–and jaw-dropping views of the Manhattan skyline, this Italian newcomer from the owners of Soho House joins recently opened Sugarcane and Celestine in the Empire Stores complex on the Dumbo waterfront. Despite the restaurant’s sprawling size, we recommend you book in advance especially if you hope to sit on the patio.
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Oaxacan fare is served in a chic, indoor-outdoor space at Claro, a sleek Gowanus restaurant from two Union Square Cafe alums. Skirt steak tlayudas, barbacoa crisped in duck fat, and tortillas made with house-nixtamalized heritage corn headline the menu, while the bar pours agave-focused drinks including Chica Mi Tipo, made with tequila, Aperol, and grapefruit.
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