The Resy Hit List: Where In New York You’ll Want to Eat in Nov. 2024

Dining at Kisa is simply a delight. Allow us to list the reasons why. First, you don’t have to overthink it: You’re limited to just four entree choices — bulgogi, spicy pork, stir-fried squid, and a vegetarian bibimbap — all of which are excellent (although we’re partial to the pork and squid). Second, it’s arguably one of the best deals in town: $32 for a dinner entree, plus endless refills of several seasonally rotating banchan, plus soup and rice. Lunch (walk-ins only for now), served Friday to Sunday from 11 a.m. to 3 p.m., is also a steal, priced at $18 for gamjatang (Korean pork bone stew) or $17 for donkatsu (deep-fried breaded pork cutlet), plus accompanying banchan. And third, there’s the warmth of a dining room that charms with thoughtful details that nod to the restaurant’s namesake kisa sikdang: Korean taxi-driver restaurants.

There’s never been a better time for Thai cuisine in New York City. You’ve got the OGs out in Queens, like Ayada and Chao Thai, as well as newer, pioneering spots like Bangkok Supper Club, UnTable, Zaab Zaab, and Chalong. And in Williamsburg, there’s Kru, from chef Ohm Suansilphong, the opening head chef of the wildly popular Fish Cheeks, and his wife, Kiki Supap. This is Thai food unlike what you’ve likely had before: Burned fish-sauce labneh adds balance to a creamy crab meat tartlet. Airy, crisp shards of tripe accompany a spiced steak tartare. Honey soy crispy pork belly takes its cues from Italian porchetta. And slowly braised beef tongue, as the base of a Massaman curry, placed atop a bed of jasmine rice, is a sublime way to wrap up your meal.

The list of New York City restaurants touting the magic of dry-aged fish keeps growing (we see you, Time and Tide), and over at Theodora it’s put on full display, literally. But it’s not just seafood that’s drawing crowds to this bustling spot from chef Tomer Blechman (Miss Ada). It’s also the warm, welcoming service, and the fact that the menu has a little something for everyone. Our ideal order? Anything from the crudo section of the menu, followed by za’atar kubaneh and some hummus topped with monkfish liver and ‘nduja, an order of wood-fired greens, and either one of the whole-roasted fish or the lamb. Don’t sleep on the desserts, either.

P.S. For tips on how to get in, we’ve got you covered here.

Whether you drop by for an à la carte spread or a tasting menu (nine courses for $110), you won’t want to leave without an order of fresh, housemade flour tortillas. They’re the perfect vehicle for savoring many of Contra alum Fidel Caballero’s dishes, but you also wouldn’t be at fault for devouring them unadorned with anything but the accompanying richly spiced recado negro butter. Corima’s strengths lie in Caballero’s ability to draw from so many different influences and sources, and meld them beautifully with the cuisine of Northern Mexico, having spent most of his childhood between El Paso, Texas, and Ciudad Juárez . And it’s wonderful to see the restaurant finally getting its due. Pro tip: If you opt for the tasting, spring for the optional quesadilla just before dessert.

Just as they did with the wine bar Claud, Chase Sinzer and Joshua Pinsky took a simple dining concept — in this case, the raw bar and seafood counter — and updated it into a new classic all its own. While they say they were inspired by the dual restaurant concepts that you’ll find in Paris (as with Bistrot Paul Bert and L’Ecailler du Bistrot) Penny is uniquely New York, and the better for it. Stuffed squid, a creamy potato salad with octopus, and confit oysters served with cream cheese and crackers have become new standards all their own. Of course, the wine list is impeccable, but don’t overlook the Suntory, and whatever you do, don’t skip the ice cream sandwich for dessert.

Building a restaurant around the life of a septuagenarian immigrant from Kolkata is a bold move, but it’s not entirely unexpected from restaurateurs Roni Mazumdar and Chintan Pandya (Dhamaka, Adda). What’s so lovely is how Masalawala tells that deeply personal story of Mazumdar’s father Satyen through the flavors that have shaped his life. The restaurant looks forward, too — with the aim of preserving these dishes by sharing them with us lucky diners. You honestly can’t go wrong with whatever you get, but the biyebarir fish fry is a must, and the daab chingri, a dish of flavorful head-on prawns served inside a young coconut, will leave you wanting another order. Pro tip: Stop by on weekends for an incredible thali brunch ($38 per person), with vegetarian and non-vegetarian options.

There was a period this year when the city was without the golden masterpiece that is the Chez Ma Tante pancakes — glistening in butter and maple syrup with the crispiest of edges. Thankfully, that time is over. After temporarily closing for some structural building repairs, one of the city’s best pancake purveyors is back in business for all your weekend brunch needs. However, don’t just consider stopping by for brunch; dinner is just as delightful. Think expertly fried potato chunks served with a substantially garlicky aioli, a pitch-perfect pig’s head terrine, and succulent pork shoulder topped with salsa verde and lentils.

Is there anything chef-owner Amanda Cohen can’t do? She’s a pioneer of vegetable-forward cooking who’s also intent on building a better restaurant industry, and we are the beneficiaries of her talents and efforts. Every season, Dirt Candy debuts a new tasting menu, offered both in a vegetarian and vegan version, priced at $105 per person; each one is as creative as the next, from takes on chopped cheese and soup dumplings to zucchini takoyaki and a spinach millefeuille. And it’s an especially opportune time to pay a visit to this longtime New York destination because Dirt Candy is celebrating its sweet 16th birthday. In fact, we’ve got a look at some of the restaurant’s most iconic dishes from the past few years here.

Should you be in search of some excellent bar fare, bookmark this newcomer from the same folks behind Cervo’s, The Fly, and Hart’s. More Basque-leaning than its sibling restaurants, Eel Bar has all the classic and contemporary-style tapas you’d want, from gildas and fried mussels on the half shell to creamy potato salad with trout roe and marinated peppers and anchovies. Save room for the meatballs and fries and/or the Roquefort-and-anchovy-anointed cheeseburger. And do consider pairing all of it with one of their prepared vermouths, whether you opt for a wet martini or a Sharona with manzanilla sherry. Our favorite pro move? Ordering some Minnow cod liver conservas and pairing them with some sourdough — the perfect pairing, if you ask us.

The restorative powers of a bowl of Nepali Bhanchha Ghar’s jhol momo are not to be underestimated any time of year, but especially when temperatures start to dip. The longtime Jackson Heights establishment and multi-time winner of the annual Momo Crawl (including this year!) makes some of the most exceptionally juicy momos in town, and they’re only enhanced further by the tangy and comforting tomato-based jhol broth. But don’t just come here for the momos — although you could do just that. You should also consider the fried sel roti, crunchy wai wai sadeko, the confit-like beef tongue to start, a warming bowl of thenthuk, and some fluffy eggs bara (pancakes made with lentils), to top it all off.

Walk-ins only.

Long before there was Bungalow, Semma, or Dhamaka, there was Junoon, and now is a perfect time to recognize this groundbreaking restaurant’s contributions to New York’s dining scene. (In fact, Bungalow chef Vikas Khanna and Dhamaka chef Chintan Pandya both served as executive chefs over the course of its 14-year history.) It pioneered elegant, nuanced Indian fine dining that melds contemporary influences with time-honored traditions, and that legacy continues today. Standout dishes include a Goan coconut-based curry made with a blend of oyster and trumpet mushrooms, smoked masala ribs, and dry-aged duck with a Tellicherry pepper sauce. Whether for lunch or dinner, it’s your choice of a variety of prix fixe options.

That Rubirosa has some of the city’s most outstanding new-school style pizzas (Tie Dye, anyone?), handmade pastas, and other Italian American classics goes without saying. But what really sets this place apart, especially after more than 15 years in business, is the warmth of their hospitality, inherited by their late founder, Angelo “AJ” Pappalardo. This explains why the place is always so packed, and why so many, from locals to tourists, are hoping to get in, even after all these years. If you go, don’t dine without an order of the chopped antipasto salad, some roasted octopus and braised beef braciole, anything with vodka sauce, and, of course, some pizza.

If you’re a firm believer in the restorative powers of a bowl of chicken soup, this relatively tiny storefront in Two Bridges, with other locations in Virginia, Philadelphia, Atlanta, and Vegas, is a must visit. Their chicken broth is clear yet rich and flavorful and honestly one of the best in the city. As the name indicates, Phở Gà Vàng is first and foremost, a chicken phở specialist, but don’t let that deter you from ordering their platters of rice and vermicelli noodles, either. They’ve also got beef phở on the menu, too.

Walk-ins only.

Naro’s sophisticated interpretations of traditional Korean cuisine are subtle,  and well worth a visit to Rockefeller Center. Whether you opt for the signature seven-course tasting menu ($145 per person) or their three-course prix-fixe ($75 per person), you won’t leave disappointed, but the new prix-fixe is especially thrilling — a concise encapsulation of everything that makes Naro so good, and so delicious. Think fresh snow crab swimming in cool pine nut milk with just a hint of sesame, perfectly cooked snapper topped with lardo, and a whimsical corn ice cream dessert that’s almost too pretty to eat. And to drink? Don’t overlook the cocktails and if you’re inclined to order wine, know that they’ve bet big on riesling; it’s a perfect pairing for nearly everything on the menu.

There’s no shortage of sushi omakase spots in New York City, but it’s not every day that you’ll find a sushi omakase counter inside what used to be a pizzeria. That’s the setup at Sushi Oku, which occupies the old Scarr’s Pizza space on Orchard Street. The decór inside is more or less the same as before — like a ’70s-era pizza shop — though you’ll likely notice some of the accents surrounding the stark white eight-seat sushi counter have changed to trappings from Japan. While discerning omakase goers might feel inclined to dismiss these trappings as a bit of contrivance, they really shouldn’t; executive chef Kei Yoshino takes his craft seriously, and it shows throughout the delightful 17-course omakase ($165 per person). If you’re so inclined, do splurge on the sake and wine pairing; you won’t regret it.

When chef Ayo Balogun’s Dept. of Culture opened in 2022, it received critical acclaim almost immediately for his deeply personal take on Nigerian food. In 2023, he followed it up with Radio Kwara, which he describes as Dept. of Culture’s “Nigerian American cousin.” It’s been a sleeper hit ever since. Consider this your occasional PSA not to sleep on Kwara any further. Located just a few doors down from Speedy Romeo, it’s serving up some of the city’s most satisfying dishes, from buttery, thick slices of toast topped with red pepper sauce and sauteed oyster mushrooms to a warming bowl of goat meat pepper soup with a generous twirl of angel hair noodles. Don’t miss the moi moi, a steamed bean pudding/dumpling served atop a savory spread of red pepper and mackerel, or the showstopping roasted guinea fowl.