Restaurants in Manhattan
See all restaurants in:
- Battery Park
- Bowery
- Chelsea
- Chinatown
- East Village
- Financial District
- Flatiron District
- Garment District
- Gramercy
- Greenwich Village
- Harlem
- Hell's Kitchen
- Little Italy
- Lower East Side
- Madison Square Park
- Meatpacking District
- Midtown East
- Midtown West
- Murray Hill
- NoHo
- Nolita
- Soho
- Staten Island
- Tribeca
- Union Square
- Upper East Side
- Upper West Side
- Washington Heights
- West Village
Piora – Reviewed
It ain’t often a chef comes out of nowhere and knocks your socks off. But when it happens, it reminds you exactly why you love eating out in the first place. I didn’t expect to find chicken skin crumbled over an appetizer of Scallops and Corn (the last of the season) at Piora, a new restaurant in the West Village. The scallops are pan-seared and plated over corn kernels, chanterelles, and an aerated corn puree, a sweet, ethereal last glimpse of summer. But I digress from the chicken skin. It’s laced with fennel pollen and crumbled over the dish, lending an umami-like depth to an otherwise, delicate scallop and corn combination. Lest I forget the black and white sesame seeds sprinkled over the top for nuttiness. One bite and you realize something exciting is going on in the kitchen…
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Q & A with Balaboosta and Bar Bolonat’s Einat Admony
Have you noticed how fashionable Israeli food has become in the last few years? Einat Admony has a whole lot to do with that. The forward-thinking chef first launched her popular falafel spot, Taim, in the West Village, over seven years ago. (There are now two Taim outposts and a mobile Taim truck.) That was just the beginning for this talented chef.
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Spotlight on Madison Square Eats
Twice a year, Madison Square Park transforms into Madison Square Eats, an outdoor, European- style culinary pop-up market that’s quickly become one of the city’s favorite al fresco dining destinations. Now in its fifth year, the fall market is being held from September 27 to October 25th, and is open from 11am to 9pm to satisfy any and all food cravings.
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Q & A with RedFarm’s Ed Schoenfeld
How does a local, Brooklyn boy, and a Jewish one at that, become a Chinese food expert? Add successful restaurateur and ask the incomparable Ed Schoenfeld, who is currently orchestrating the build out of three exciting restaurants alongside partner, Zach Chodorow. There’s the under-renovations RedFarm in the West Village, his top-rated, modern Chinese eatery that’s expanding to meet a growing demand. There’s Decoy, a Peking Duck spot and cocktail lounge just downstairs, currently operating as a 28-day, pop-up Steakhouse. And then, there’s the spacious new RedFarm on the Upper West Side, which will serve restaurant signatures, like Pastrami Egg Rolls and sculptural Chicken Salad, although Chef Joe Ng’s famous Pac-Man Dumplings will probably be replaced by a new, Hello Kitty version. “The way things have worked out, fortunately or unfortunately, is that everything is coming down at the same time,” Schoenfeld shrugs. “Red Farm UWS took longer and Decoy is coming together quicker, so we’re just rolling with the punches.”
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Dish Spotting: The French Onion Soup Burger at Little Prince
Chef at the family-owned Le Rivage, which has wooed Hells Kitchen with garlicky Escargots and buttery Sole Meuniere since 1982, Paul Denamiel is essentially French food royalty. So it only made sense that the scion should open his own charming bistro called Little Prince… even if it’s just named after the SoHo street, and not actually a tongue-in-cheek reference to his culinary lineage.
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Q & A with New York Sushi Ko’s John Daley
New York Sushi Ko’s John Daley doesn’t exactly fit the expected mold of Sushi Chef. His bare arms are covered by a riot of tattoos, with the words “FISH” and “RICE” emblazoned across his knuckles. He plays reggae music over the restaurant’s sound system, and is known for muttering expletives (sometimes playfully, sometimes not) at his sous chefs. Oh, and he’s caucasian.
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The Best New Bites at the Chelsea Market
Located in the old Nabisco factory, Chelsea Market is a glittering wonderland for gourmands (it should be, considering the landmarked building also houses the Food Network). But even if you can’t score a visit upstairs to hang with Alton Brown and Rachael Ray, a trip down the lower concourse is more than enough to keep your tastebuds occupied.
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Q & A with Betony’s Executive Chef Bryce Shuman
Three stars from The New York Times? Not bad for a chef no one heard of before, that is until he stepped into the kitchen at Betony this spring. He, along with Eamon Rockey, transformed what was once a doomed restaurant space, which briefly opened as a Russian brasserie called Pushkin’s into a midtown dining destination with sophisticated seasonal cooking sans the pretense that often comes with it.
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Q & A with Atera’s Matthew Lightner
For a chef so new to the New York dining scene, Matthew Lightner has made quite an impressive, East Coast debut. An alumni of L’Auberge in California, Mugaritz in Spain, and Noma in Denmark to name a few, Lightner launched his first New York venture, Atera, in March of last year. And in just a short time, the avant-garde, modern American eatery has already garnered two Michelin stars, a spot on Bon Appetit’s Best 50 New Restaurants list, and a 3-star review from The New York Times.
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First Bite: Quality Italian
It’s refreshing to find a restaurant that doesn’t take itself too seriously. So many restaurants do, and who can blame them really? You invest a fortune into a space and concept, then pray it will succeed. That’s serious business… but it’s still just dinner. That’s exactly what I love about Quality Italian. It’s just plain fun. And the food happens to be excellent if you don’t take it too seriously. Sure, you could overanalyze their pie-shaped Chicken Parmigiana as being too cheeky. Like a pizza, it’s served in a pizza pan and sliced with a metal pizza cutter. Then, there’s the Baked Clams, which are topped not with the usual breadcrumbs, but strands of toasted Angel Hair Pasta & parsley, and finished tableside with a white wine butter sauce. Genius.
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Q & A with Iron Chef Masaharu Morimoto
Who doesn’t know the name Masaharu Morimoto? He was everyone’s favorite competitor on the original, Japanese cooking show, Iron Chef, and continues to be just as popular on its Food Network spinoff, Iron Chef America. Morimoto introduced the America to an entirely new brand of Asian fusion with his restaurant Morimoto (which currently has outposts in Philadelphia, Florida and NYC), dreaming up dishes like “Duck, Duck, Duck” — a trio of Peking-style duck leg, a duck egg, and a roast duck sandwich made with a foie gras-infused croissant — as well as Rock Shrimp Tempura, glazed in a sauce inspired by Buffalo Chicken Wings.
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Drink Spotting: The Desert Shandy at Betony
It shouldn’t come as a surprise that there’s good food to be found at Betony. After all, executive chef Bryce Shuman worked at one of the city’s preeminent fine dining institutions, Eleven Madison Park, for over five years. And like his EMP mentor, Daniel Humm, he doesn’t allow any of the details to escape his purview, from the homemade breadbasket (cheesy Frico & needle-thin Breadsticks, followed by piping hot Caraway Rolls with salted butter) to the perfectly curated cocktail list.
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First Bite – Estela
Ignacio Mattos is an eccentric chef to say the least. In fact, being eccentric is what garnered him so much attention last year at Isa in Williamsburg. Remember Isa? It was a quirky eatery designed by Taavo Somer (Freeman’s Alley & Peels) with an oddball menu dreamed up by Ignacio Mattos, who once helmed the kitchen at il buco. But it was at Isa that he really turned heads, serving up dishes, like deep-fried sardine skeleton with olives and celery, or pickled chanterelles mingled with roasted pig’s ear under a tangle of arugula. With Mattos in the kitchen, Isa received a star from the New York Times, and more importantly, tons of attention for its curious, cutting edge cuisine. Then suddenly, Taavo Somer let go of the entire kitchen staff, including Mattos, changing the concept to casual Mediterranean. That was just over a year ago, but Mattos is officially back on the New York dining scene with Estela, a new Nolita eatery, located along Houston Street just above a dive bar named Botanica.
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Q & A with Distilled’s Chef Shane Lyons
Despite a six-year tenure as a child actor, it would have been a surprise if Shane Lyons had become anything but a chef. Both of his parents are industry vets, and began teaching him how to cook at three years old. He eventually enrolled in the C.I.A, his mother’s alma mater, and became the youngest ever graduate at the age of 18. And this led to various respectable kitchen stints… first as a private chef, and then at restaurants like Craft Bar, Café Boulud and Momofuku Noodle Bar. But it’s at the recently opened Distilled that Lyons has achieved his ultimate goal, to become an executive chef and owner of a bustling New York eatery.
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Sneak Peek: Corvo Bianco
Remind me not to go to a restaurant on opening night again. I know I probably should’ve known better, but I’ve been to plenty of thrilling opening nights. It’s a lot like attending a movie premiere or Broadway debut. There’s just something about being one of the first diners in the door, one of the first to see it all come together, to christen a new menu, and spy the chef on his or her brand new stage. As we all well know, it’s entirely risky to open a restaurant, a brave endeavor that too often ends in failur
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Dish Spotting: Alder’s Rye & Pastrami Pasta
If you know anything about Wylie Dufresne and his original Lower East Side restaurant, wd-50, it’s hard not to enter his newest spot, Alder, with certain pre-conceived notions. But in reality, the two-month-old Alder represents a more sedate side of the chef, without being too buttoned up or self-serious. It starts with the restaurant’s back-to-nature name (Alder is a type of birch tree), which is also reflected in the rustic, rough-hewn décor… think ceilings made of reclaimed wood slates from a farmhouse in upstate New York. And while, like at wd-50, innocuously named dishes can yield unexpected surprises, none of the dishes at Alder are overwrought, overthought, or off-puttingly jokey or tricky.
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Q & A with Alder’s Jon Bignelli
wd-50, Wylie Dufresne’s seminal, molecular gastronomy-loving eatery, is closely associated with all sorts of madcap, culinary experiments. After all, signature dishes include deconstructed Eggs Benedict with english muffin crumb-coated fried hollandaise, and Pizza “pebbles” made from a variety of dehydrated, tomato and parmesan flavored powders. So what can patrons expect from his new East Village restaurant, Alder? According to executive chef and wd-50 alum, Jon Bignelli, he and Dufresne have taken a decidedly more traditional (but no less fun and creative) approach to food.
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Costata – Reviewed
How sweet it is! I bet that’s what Michael White is thinking right about now. How many chefs get to return to the very same space where they were once a young chef struggling to make a name for himself and come back as an owner with a legion of successful restaurants to show for himself? That about sums up the story of Costata. Anyone remember Fiamma, BR Guest’s upscale Italian, located in a townhouse on Spring Street just off Sixth Avenue? Michael White got his start in Fiamma’s kitchen. Over a dozen restaurants and eleven years later, White has returned to the former Fiamma space with an Italian steakhouse all his own called Costata, which means rib eye in Italian.
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ABC Cocina – Reviewed
Who would have thought one of the best places to eat right now is tucked inside a furniture and home store? But that’s exactly the case ever since ABC Carpet & Home first teamed up with Jean-Georges Vongerichten and Dan Kluger to open ABC Kitchen. Over three years later and it’s nearly as hard to get a reservation at this seasonal and local American spot, tucked inside the 19th street side of the store.
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What’s New On the High Line 2013
Known as the “park in the sky,” The High Line also happens to boast some serious eats to be had while taking in a just as serious view this summer. With a roster of food vendors offering everything from legitimate Texas-style barbecue to Mexican Paletas, gourmet Pretzels, Tacos, we could go on and on…
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