Lilia, Una Pizza Napoletana, Sota Atsumi at Chefs Club, Now on The Resy Hit List

Because Missy Robbins won big in Chicago. Now, with a James Beard award (Best Chef: New York City) under her belt, we’re excited to see what’s next for the wildly talented chef. In the meantime, there’s always malfadini.

Because Una Pizza is back, and here to stay. The story goes: legendary pizzaiolo Anthony Mangieri skipped town for the Bay Area in the late-aughts, only to return with a bang (by partnering with innovative chef duo Jeremiah Stone and Fabian Von Hauske, who are taking care of small plates and dessert).

Walk-ins only.

Because yes, Frenchette is all that. In an ideal world, we’d all have weekly standing reservations. In the words of Adam Platt, Riad Nasr and Lee Hansons’ “confident takes on timeworn classics brim with that rare combination of creativity and finesse.”

Because the masterminds behind casual Korean eatery, and critical darling, Atoboy, are taking things up a notch with their latest venture. Yep, that’s right—chef Junghyun Park and partner Ellia Park have unveiled a fine dining concept, with an attached cocktail bar to boot.

For reservations, visit the restaurant’s website.

Because this is the rooftop bar of the summer season; with treasured locations already in Miami, Chicago, and LA, the New York debut of this tropically-inclined cocktail destination is a surefire hit. Make it a one-two punch with dinner at Simon & The Whale or Studio, just a few flights down.

Walk-ins only.

Because if you’re up on your Paris game, you know that Clown Bar is one of the city’s most celebrated contemporary restaurants. Former chef Soto Atsumi recently left, citing plans to open his own spot, but until then he’s cooking here in New York, through July. We really are spoiled.

Because this Nicaraguan newcomer radiates the warm-weather energy we can finally hang on to. Along with a colorful aesthetic and the airiness of a converted warehouse locale, Chicha serves up street food-inspired eats like quesillos and yucca fritters complemented by specialty cocktails and flights of rum.

Because two stars in The New York Times for Soogil Lim’s studied and distinct brand of Korean-French cuisine. Pete Wells gave special praise to the seafood dishes, remarking: “I’ve never had one that wasn’t perfectly cooked.”

Because it’s time to get serious about crisp whites, lovely rosés, and funky oranges. Summer is in the air, and The Four Horsemen’s got a stocked cellar of cool, interesting wines to discover, sip, and enjoy. Plus, they’re now taking reservations for their European-style lunch—an offering that’s ever-changing, always-delightful, and very affordable.

Because Emma’s Torch is not just a restaurant, it’s also a classroom. Here, the culinary team is made up of refugees undergoing a two-month long training program for full-time kitchen gigs. Come for the delicious, seasonal fare; stay because your dollars are going to a good cause.

Because the perfect opportunity to ramp up your rosé consumption is on the horizon: a one-night-only dinner on Tuesday, July 10th, celebrating French and Italian rosés—prepared by acclaimed chef Marc Murphy at Landmarc Tribeca.