Union Square Cafe, 4 Charles Prime Rib, Augustine, Loring Place, Now on the Resy Hit List

Because this speakeasy of a steakhouse is to die for from start to finish. Try the off-menu French dip, the infamous burger and the sky-high lemon meringue pie, and you’ll be booking your second visit before you’ve even finished the first.

Because Chef Eiji Ichimura – aka the “the sushi astronaut”– boasts a bonafide sushi show at his 6pm and 9pm omakase seatings. Take a seat in the 10-person dining room and experience the magic in real life.

Because look at all those pretty tiles. And uni pasta. And steak tartare. And everything else.

Because contemporary cuisine is reimagined here with a Latin twist. Try the Cuban lasagna, which features Adobo pulled pork, mixed cheeses, arroz Morro, plantains and chicharron for dinner, and the Peking duck chilaquiles for brunch.

Because the neighborhood hideaway that’s bustling, warm and inviting come dinnertime is now open for brunch. Recreate the fun during the day at Tribeca’s Yves.

Because Chef Dan Kluger is offering farm-to-table dishes in the most delicious way. Among the highlights? Brussels sprout pizza (complete with garlic, jalapeños and aged cheddar!) and grilled broccoli with orange, kohlrabi and pistachio-mint dressing. Save room for dessert– “The Blizzard” does not disappoint.

It’s hard to argue with the quality and service at Danny Meyer’s USQ crown jewel. Don’t skimp on the fresh-made bread or pumpkin bread pudding for dessert. Craving seconds? The restaurant’s takeaway spot, Daily Provisions, is opening next door, selling coffee, bread and small bites to go.

Because this Moscow transplant has opened its first international location next to Bryant Park. With items like roasted bone marrow with clam chimichurri, and seared duck breast with garlic pine nut emulsion, the name doesn’t do justice to the goodness that’s inside.

For reservations, call the restaurant at (212) 221-2510.

Because the U.S. outpost of Hong Kong’s Michelin-starred dim sum joint has earned quite a following. The BBQ pork bun, shrimp rice-noodle rolls and the price point all deserve a collective thumbs up.

Walk-ins only.

Because Chef April Bloomfield’s chopped cheese is a phenomenon worthy of its buzz. And thanks to a newly-minted class series – featuring sausage making and chicken butchering – culinary wizardry skills can be yours, too.