Au Cheval, HaSalon, TAK Room, Now on The Resy Hit List

Because newsflash: the New York outpost of this Chicago-born institution known for burgers, eggs, and lines, now takes reservations. Pro-tip: arrive early and pop downstairs to the waiting bar to whet your appetite with fried chicken and frozen painkillers. Talk about a starter.

Because chef Eyal Shani reimagined his Tel Aviv flagship for New Yorkers, and it promises plenty of fun. Here, the Miznon founder oversees theatrical presentations of seasonal Israeli fare every Thursday, Friday, and Saturday night. Brace yourselves: this meal is not your typical dinner—it’s an experience.

Because they’re calling it “fun dining” with throwback flair and timeless fare. You’ll want a martini to start, followed by the prime beef short rib Wellington (served tableside), and the K+M dark chocolate layer cake for dessert.

Because after serious stints at Eleven Madison Park and The NoMad, James Kent takes his turn in the lead of his own production, with playful plates that don’t skimp on technique. At FiDi’s elegant and airy Crown Shy, cavatelli comes with chicken liver ragu, and branzino cozies up to squash mole.

For reservations, contact the restaurant at (212) 517-1932.

Because Kāwi, David Chang’s latest splash, helmed by chef Eunjo Park, is officially open for dinner. Order the raw fish dishes (“hwe”) which have won over lunch-goers, and sprinkle in new nighttime additions like rice cake dumplings with parmesan and black truffle and grilled NY strip alongside pickled chili and fried potato. Added bonus: stop by Peach Mart, Chang’s next-door convenience shop, for sandwiches and hard-to-find Asian snacks.

Because Vietnamese food is having a long-awaited New York moment, with new arrival Van Da adding fuel to the fire. Here, Gramercy Tavern alum Hannah Wong is dishing out a cross-regional menu of uncommon specialties. Think tamarind oxtail, pho dumplings, and taro black rice pudding.

Because fine dining finesse sans the price tag seems too good to be true, but chef Nico Russell delivers — and then some. With spring comes new ingredients to play with, so now’s a good time to delight in four to six courses of cheffy fare for only $60 a head.

Because husband-and-wife team Cedric and Ochi Vongerichten are breaking ground at their breakout restaurant, Wayan. From sensational satays to gorgeous crunchy corn fritters, the kitchen’s offerings are decidedly heavy on flavor.

Because acclaimed pastry chef Melissa Weller is back on the scene and baking up a storm at High Street on Hudson, where she’s now a partner. Show up at opening hour (8 am), and curate your own box full of her famous bagels, fresh croissants, superlative cinnamon-cardamom rolls, and more.

For reservations, contact the restaurant at (917) 388-3944.

Because at long last, spring has arrived, and a celebratory meal is in order. Where better than at Danny Bowien’s technicolor, Szechuan peppercorn-laced wonderland? Drink MSG Margaritas and eat mouth-numbing mapo tofu in Manhattan or Brooklyn—take your pick.

Because bid adieu to this iconic institution before the end of May, when Jonathan Waxman will close his legendary corner locale in hopes of re-opening somewhere new. The brick chicken with salsa verde it as good as ever, so head west while supplies last.

For reservations, contact the restaurant at (212) 924-9700.