Please mind the gap, friends. Here comes the Hit List. Spring’s coming, pinky swear. Meantime, you are where you eat. Here are our picks for the next seven days. 2 New, 5 Returning
1/MISSION CHINESE 10
Because, dude, it’s Mission Chinese. In his three star review this week, Adam Platt ties it up in a bow for you: “the lavishly eclectic, consistently inventive cooking is arguably worth a two-hour wait.” Bada boom. // Chinatown. No reservations and long waits in the main dining room, but plenty of space for walk-ins at the bar.
2/ASIA DE CUBA Debut
Because Asia de Cuba is a legend and it’s back. It’s farther downtown this time, in the space that was Butter, and sleek’d up. It’s more Cuban this time, too. But still, sweet Jesus, yes, long live the Crispy Calamari. // NoHo. Book Now at Asia de Cuba.
Because Blue Hill’s self-pop-up idea is kinda interesting, no? The restaurant is reinventing itself up for the month of March as a new restaurant dedicated to the topic of waste in the food chain. Collaborating chefs include Nancy Silverton, April Bloomfield, and Grant Achatz. // Blue Hill. 212-539-1776
4/THE MARC FORGIONE TRIFECTA Debut
Because get this. Marc Forgione’s three Tribeca restaurants in one night, like you’re the chef’s bestie. Apps at Khe-Yo, mains at American Cut, dessert at Marc Forgione. Drink pairings the whole way. Soigneé surprises everywhere. Available on Thursday nights, only on Resy. // Tribeca. Book The Marc Forgione TriFecTa
5/LITTLE PARK 2
Because the thing about Andrew Carmellini is that his restaurants tend to really start clicking about four months in, which is where we are at his Tribeca restaurant for grownups. Four stars from the New York Observer this week. Steve Cuozzo’s two cents: “His virtuosity comes boldly alive in beet tartare and beet risotto.” // Tribeca. (212) 220-4110
6/THE POLO BAR 10
Because, did you know they get something like 900 reservation inquiries a day? True. That’s almost one per polo shirt that Ralph sells between 9:30 and 9:31 AM. Little polo mallets stirrers for everyone, everywhere, now and forever. // Midtown. (212) 207-8562.
7/SANTINA 10 10
Because Mario Batali loves the chandeliers. And you like everything else. // Meatpacking. (212) 254-3000.
Because Robert Sietsema says the Gramercy joint “does justice” to the glorious tradition that is Tex-Mex cuisine. Get the queso, but prepare for waits first. // Gramercy. (212) 539-0202.
Bara. You’re hearing it percolate and you might want to check it out this weekend, if for no other reason than that several lucky tables are going to get #resywonka’d. Surprise, Resy took care of your bill. // Bowery. Book Now at Bara
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