Keens Steakhouse - established in 1885 - is one of New York's oldest and most revered eateries.

Their orders continue into the evening hours as the noise bounces off the tiles and the trains rumble above and below them.Well, this is where it all began: Delmonico’s was the first full-service restaurant in America, opened in the Wall Street area in 1827 by a Swiss sea captain and in business ever since. We can't get enough of the hearty tonkatsu and basically any dish from this kitchen. You’ll fall in love with cheong fun—the wide, translucent rice noodles that are often filled with pork, beef or shrimp—because Joe’s does it well.

2. Beginning with Diner, Marlow & Sons was Tarlow’s follow-up that opened in 2004. New York has a slew of top-quality indigenous steakhouses, from the legendary Peter Luger in Brooklyn to the Palm and Smith & Wollensky. Mediterranean The aguachile is not exactly your run-of-the-meal ceviche: scallops marinate in a bath of bright citrus and also have an unexpected hit of heat.

Chef Einat Admony has made a name for herself by creating some of the most fresh tasting falafel we’ve ever had paired best with marinated beets and spicy Moroccan carrot salad.You’ll be hard-pressed to find a better meal in NoLita, perfect for a little pre-game to spending hours walking around the neighborhood.

In any case, this is a showstopper of a meal that you won't soon forget.In the cluster of craziness that's become the new Lower East Side, a few spots rise above the noise. The pasteles, broiled plantains with pork are worth the trip. Vietnamees €€ - €€€ Menu 4. The experimental shop features a rotating menu of envelope-pushing flavors like American Beauty (crème fraîche and rose petal jam) and Opium Den (white sesame, toasted poppy seed and lemon bread croutons). 2.

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The dim-sum juggernaut from chef-owners Mak Kwai Pui and Leung Fai Keung—which has five locations in its native Hong Kong and another 39 sites worldwide—became the world’s least-expensive Michelin-starred restaurant when it surprisingly scored a sparkler in 2009. Brooklyn Heights The wine list is more than 250 labels strong. The meats (chorizo, beef cheek, heritage pork rib) and produce (dandelion, spring onion) are local and organic, and the mezcal list is one of the best in town.Unless it's freakishly low, or ridiculously lofty, a restaurant's ceiling probably isn't the first thing that draws your attention. Best of the best: explore New York City's top restaurants. Sandwich shops Starred restaurants, Bib Gourmand and all the MICHELIN restaurants in New York on the MICHELIN Guide's official website. While focusing her skills on fine dining Italian she found her true passion for cooking in a deeper understanding of regional Italian cooking. Hidden inside You and Me mobile-phone shop, you’d never know there treats over yonder behind the electrical devices. One of the leading chefs from West Africa offers a fast-casual concept unlike any other. Mediterranean

If there are two words that describe FELICE, we’d choose cozy and carbs. The fillets of fish are custom-cut for each order, as pre-cut fish begins to break down almost immediately, losing some of its delicate textures and flavors. Behind the taqueria-style counter, you’ll see cooks rolling masa and slicing spit-roasted pork as fast as they can to keep up with this popular eatery. Vietnamese $$ - $$$ Menu 4.

You can dress it up or dress it down, visit on a random weekday or save it for a special occasion and it will mold itself to your exact state of mind. If you love seafood, put Le Bernardin at the very top of your culinary bucket list.Claro is one of the hottest and most exciting restaurants to open in New York in recent memory, which makes it perfect for impressing that certain someone. Poached halibut with manila clams and chanterelle at Le Bernardin—one of the best restaurants in the It is usually futile to declare any one restaurant the best in a city as diverse as New York, but if you totaled up every accolade—including four stars from the There once was a Le Bernardin in Paris, but when Maguy Le Coze and her brother, the late chef Gilbert Le Coze, opened in New York in 1986, they closed the former to devote all their Gallic finesse to the latter.

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The queer-run restaurant has created a space that’s open and inviting to everyone and that feeling of community is more important than ever in these uncertain times. The restaurant was designed by Bentel & Bentel (the same architects behind Le Bernardin).The food, by Chef Abram Bissell, in the main dining room is innovative and contemporary, the service faultlessly civil. Oaxacan cuisine gets a New York touch in a sprawling backyard.e suggest ordering your grandma-style pie at the to-go counter and sitting outside. Olio e Piu.

It’s one of the most beautiful dining rooms in the city, which the very chic, very Parisian Maguy keeps refreshed, as does her partner-chef Eric Ripert, who has maintained Le Bernardin’s devotion to impeccable seafood. Lower East Side