Salvation Burger, Lilia, Sushi Zo, Now on The Resy Hit List
Paparazzi, catch your fly, and your cocky fresh. Now let’s get in formation, because it’s time once again for the Resy Hit List. And you got hot sauce in your bag, swag.
6/High Street on Hudson
7/The Lucky Bee
Because everyone, yes everyone, needs to try April Bloomfield’s (of The Spotted Pig, The Breslin, & The John Dory) burger. Made with grass-fed beef that’s butchered in-house the menu also includes house-smoked hot dogs, a veggie burger, a crispy fish sandwich, jalapeño fritters, pies, and fancy shakes. Midtown East, say hello to your new bae. // Midtown East. No reservations.
Because whoa, is the Meatpacking District back? Batali and Bastianich bring in an all-star cast to the Maritime Hotel restaurant redo, including Josh Laurano, previously of Babbo, and Michael Laiskonis of Le Bernardin. Molto. // Meatpacking District. (212) 977-6096.
Because Missy Robbins continues to kick a** with her house-made pasta and wood-fired grill. Go for the food, stay for the vaulted ceilings. // Williamsburg. Book now at Lilia.
Because, Chef Keizo Seki’s (who’s also behind two of LA’s most acclaimed sushi establishments) balls-out tasting menu features the freshest fish in the game. Balls-out, yes. // West Village. (646) 405-4826.
Because the Freemans guy and the Smile guy are setting up for heat. Protip, ask for the semi-private table. // Lower East Side. (646) 918-7189.
6/High Street of Hudson
Because killer breakfast sandwiches and a high-wire dinner act don’t usually come in the same box, but they do here. Crispy chow chow broccoli and seaweed bucatini are going to get you there. // West Village. (917) 388-3944.
7/The Lucky Bee
Because here’s “farm-to-table Southeast Asian street food” served family style. And, “[They] like boys who like soy + girls who love ginger. Grass fed + grass roots + grass skirts.” Yes, this is a party. // Lower East Side. (917) 262-0329.
Because Chef Nir Mesika is making house-made cheeses, condiments, sauces, ice creams and most importantly, a buttery bread that tastes like something in between brioche and challah. // East Village. Book now at Timna.
Because the scene is right and modern Peruvian food is in. Chef Erik Ramirez brings fresh ingredients and heavenly Peruvian-nuances to each dish including, get this one, corvina ceviche served with lime, dashi and plantains. // Williamsburg. (718) 387-3434.
Because this restaurant is from the Edi & The Wolf team. Here, they are serving contemporary Austrian dishes modeled after brasseries in turn-of-the-century Vienna. Sometimes a rye spaetzle is just a rye spaetzle. // Greenwich Village. (212) 777-0327.