New York’s Best of 2019, Now on The Resy Hit List

Because just in time for the turn of the decade, Pastis is back. With the reopening of this iconic Meatpacking brasserie, the legendary restaurateurs Keith McNally and Stephen Starr proved that a redux is, indeed, possible — gold glow, restored subway tiles, steak frites, and all.

Because chef Erik Ramirez’s distinct brand of Nikkei cuisine is worth setting an unreasonable amount of Resy Notifies for. The third, and most serious, addition to his Llama-minded restaurant group doles out innovative Japanese-Peruvian plates like duck breast nigiri and chicken thigh maki under mustard-yellow ají amarillo in a clean, blonde-wood setting.

Because dio mio, Emilia-Romagna is alive in the Flatiron District. In a city brimming with excellent Italian restaurants, Rezdôra stands out for its regional roots and chef Stefano Secchi’s exceptional pasta-making. Spring for the pasta tasting, or keep it a la carte and be sure to order the gnocco fritto, draped with three types of charcuterie.

Because chef Eunjo Park hit a homerun with her foie gras terrine kimbap, Wagyu ragu rice cakes, and so much more. Pro-tip: Make an excuse for a business lunch here and you’ll be treated with Kawi’s lunch sets, which range from protein and rice (soy-glazed mackerel, spicy pork belly) to raw over rice (salmon and roe, scallop) — all served with soup and salad.

Because a nostalgic nod to the past combined with a firm footing in the present makes Red Hook Tavern a lovely place to dine. Add to that the best new burger of the year and an all-natural wine list dotted with steals, and your reasons are plenty to make the trek to Red Hook.

Because HaSalon is a wild ride, and especially if you book the late seating — which starts off as dinner and ends as a full-blown dance party. Eyal Shani arrived in New York with Miznon several years back, but the opening of HaSalon signaled the true Manhattan debut for the avant-garde chef. Dishes named “The best tomato in NY is naked” and prices listed “per human” get to the core of this Israeli sensation.

Because Cedric Vongerichten shines in his first solo venture, a love letter to Bali with a dose of French flair. The chef, who previously ran kitchens at several restaurants in the Jean-Georges group, teamed up with his wife Ochi — who is of Indonesian descent — to bring this vibrant and flavor-forward restaurant to life.

Because 2019 was the year of Hudson Yards, and to experience the development’s grandeur in restaurant form is to dine at Thomas Keller’s TAK Room. You’ll enjoy views of the Hudson amidst a playful vibe, have Caesar salad prepared tableside, fettuccine Alfredo with black winter truffles, and prime beef short rib Wellington for two. Don’t miss the cheeseburger either, which is served only at lunch.

Because much to many people’s shock — and now, delight — chef Victoria Blamey came to shake things up at this decades-old mainstay. Instead of tuna tartare, there’s yellowtail crudo with purple radish and smoked avocado. Her plates are multi-colored and ceramic, as opposed to stark white china. And for those that nab a seat at the bar, Vic’s Burger comes dripping with bone marrow, crispy shallots, mango barbecue sauce, and American cheese.

Because the breakout restaurant from a chef with serious chops delivers on every front. Named for Nick Anderer’s great, great grandfather, Anton’s pays tribute to New York’s culinary history with a deep menu of European-influenced dishes. Red aubergine purée on burnt toast, spinach ravioli with sage butter, and grilled pork rib chop with apple sauce are several of many hits.

Because the glorified revival of the New York slice was 2019’s biggest food trend, and F&F came out as the king. Two kings, rather — Frank Castronovo and Frank Facinelli — with an assist from their gifted West Coast pals Chad Robertson and Chris Bianco, plus pizzaiolo Tyler Black, are behind the exceptional pies served in Carroll Gardens. Don’t sleep on the Sicilian.

Walk-ins only.