The Resy Hit List: Where In New York You’ll Want to Eat in August 2025

Long before the success of Dhamaka and Semma, Adda was where chef Chintan Pandya and restaurateur Roni Mazumdar first developed their ethos of serving unapologetically honest Indian food, in a tiny storefront in Queens. In April, they finally moved Adda to a new East Village location; although the new address is bigger and showier, it’s clear they haven’t lost sight of what made their keystone restaurant so special. You’ll still find favorites like the goat biryani, but they’ve also expanded the menu handsomely, with a Nagaland pork fry and a vegetarian pulao studded with morels. And they’ve continued their quest to make diners reconsider what Indian food can be. Case in point: The much-talked-about butter chicken experience, a tableside endeavor that involves your choice of compound butter and wood chips for smoking a whole heritage chicken. Pro tip: The butter chicken must be pre-ordered, but you should also know that it’s not the only tableside theatrics that await you at Adda. 

Next door to the city’s oldest Chinese restaurant, Nom Wah Tea Parlor on Doyers Street in Chinatown, is one of the newest: a jewel box of a wine bar from King co-owner Annie Shi where the food is distinctly Chinese American, and the wines, nearly all low-intervention, span the globe. You won’t find “traditional” Chinese American classics here, but you will discover new favorites, like Lady Edison Jin Hua ham with Asian pears and a generous sprinkling of freshly cracked pepper; a Chinese omelette reminiscent of a Spanish tortilla Española, studded with aged white jade radish and drizzled in scallion oil; and warm sesame shao bing with a cold pat of butter tucked inside. Other standouts include a fritto of Montauk whiting dusted with tai tiao seaweed powder, and hand-rolled cat’s ear noodles with cumin lamb and tomatoes. Whatever you do, save room for the guava shaved ice, ideal for hot summer nights.

New York City is certainly not in want of any more excellent French restaurants, but Le Chêne, much like Gregory Gourdet’s Maison Passerelle, is distinctive enough to separate it from the pack. Helmed by chef Alexia Duchêne, it brings a very Parisian sensibility to a stretch of Carmine Street in the West Village. That is to say, it’s still very classically French, but it’s also not afraid to play with your expectations of what French food is today. Lobster thermidor becomes crab thermidor, filled with sweet crab meat and accented with vadouvan. The showstopping pithivier, large enough to feed at least three of four, is expertly layered with pork, smoked eel, and potatoes, gingerly wrapped in a layer of savoy cabbage and enclosed with a golden puff pastry. Her version of oeufs mayonnaise, inspired by, of all dishes, the tuna melt, is another must-order. Cocktails are similarly classic but playful, and the wine list, overseen by Ronan Duchêne Le May and Simon Chaudey, runs deep.

Nearly 17 years after first opening, Txikito is as lovely as it ever was, and proof that you can continue to evolve a classic, without losing sight of what has made it so special all along. Txikito was a pioneer of Basque cuisine when it first opened, and it remains that way, with chefs Alex Raij and Eder Montero (La Vara, Saint Julivert Fisherie) continuously finding new and inventive ways to dive deep into the region. It’s an unassuming spot, but dish after dish, it’ll leave a lasting impression on you. Our ideal order? Start with the hot jilda skewers and deep-fried kroketas, followed by the pulpo (octopus carpaccio) and Rusa potato salad. Get the double pil pil and the suckling pig (if they have it) and finish the evening with the Ruso coconut meringue. And don’t forget to have at least one gin-and-tonic, too.

When you dine at this newest Manhattan outpost of Ops, you’re reminded of what made the original Bushwick location so special, and so very loved. The pizzas are exceptional, and the wine list is one of the best for value in the city, but there’s never any pretense. It’s simply good, solid food and drink — the foundation for any memorable meal. You’ll find some classics from Brooklyn here (we’re partial to the Juno, with provola, broccoli rabe, potatoes, and ricotta salata) as well as a few new dishes, like a thin and crispy tavern-style Hawaiian pizza, a comforting plate of lasagna, and the Tonno, a pizza topped with tomatoes, provolone, tuna, roasted peppers and parsley.

Much like Ops, Osteria Radisa, the new spot from veterans of Aita Restaurant, il Buco Alimentari, and myriad other spots, possesses all the things you want from your classic Italian osteria, albeit with a slight contemporary edge. While the city is home to many Italian restaurants, especially in Carroll Gardens, Radisa stands out by serving dishes you’re unlikely to find anywhere else, influenced by Emilia Romagna. As in: creamy baccalà mantecato with escarole, raisins, olives, and pine nuts; lamb spiedini wrapped in caul fat and served with braised chicories; manfrigoli pasta in a seafood broth; spoia lorda pasta sheets topped with bottarga; and razza alla mugnaia (skate wing) with a brown butter, lemon, and caperberry sauce, just to name a few. Brunch yields a contender for one of the city’s best new pancakes, too, in the form of fluffy ricotta specimens slicked with lime-glazed black raspberries. What’s not to love?

Housed inside the old Gem Wine space, Comal sets its sights on the many cuisines of Mexico City, and it portrays them deftly and beautifully. Here, chef and owner Gaz Herbert along with his team of talented chefs, puts forth dishes that are rooted in Mexican flavors and traditions, but also take inspiration from other cultures from around the world. That’s how mussels get a dressing of corn custard and potato crumb; how grilled broccoli is accompanied by toasted pepitas and tonnato; and how crispy sweetbreads are transformed into a not-so-typical baja “fish” taco. It’s a warm and inviting space with a veritable hum in the dining room, and you’d do well to visit before the crowds get to it.

Much like they did at Yellow Rose, their loving ode to Tex-Mex cuisine, Krystiana and Dave Rizo’s newest spot, Rose Marie, masterfully translates nostalgia for Southern Americana into something tangibly comforting, satisfying, and most of all, delicious. That’s best expressed in the patty melt with griddled onions and Vermont cheddar cheese, sandwiched between two slices of housemade Pullman bread, or saltine-crusted flounder with Carolina Gold rice. At the moment, do not sleep on the confit Sungold tomatoes with gigante beans and fried croutons, and save room for the semolina cake with whipped mascarpone, macerated strawberries, and strawberry ice cream. It’s summer in cake form.

Thirteen years after it first appeared inside the original location of the legendary cocktail bar Milk & Honey, Attaboy continues to be one of the city’s premier cocktail bars: an intimate speakeasy that’s set the tone for countless others who have followed it. In the process they’ve invented and perfected so many signature drinks, from the Penicillin and the Paper Plane to the Greenpoint, all of which you should try if you haven’t already. Famously no reservations, and without so much as a sign on the door, Attaboy is … now accepting reservations. So, what are you waiting for? We see excellent drinks in your future, without having to do a waiting-list two-step.

New Yorkers have always had a thing for French restaurants, but this one from chef Gregory Gourdet, is particularly special, and especially worth your attention. While it hews to classic French brasserie standards like steak frites, roast chicken, and duck confit, every dish possesses a thoughtful, novel, subversive twist: 30-day-aged New York strip gets rubbed in Haitian coffee; roast chicken is accompanied by soubise and a harissa jus; and duck confit gets glazed in cane syrup and accented with a tamarind jus. By drawing from the diaspora of cultures impacted by French colonization, Gourdet masterfully weaves a menu that feels wholly French — the restaurant is inside the new Printemps department store, after all — but also uniquely one of a kind.  Whatever you do, don’t overlook the warm plantain bread and butter, or the coconut chiboust, a delightful dessert take on chaud-froid.

What was once a tiny 12-seat counter in the back of Marky’s Caviar on the Upper East Side, powered by nothing more than a convection oven and a single induction cooktop, is now a pristine Tribeca showcase for acclaimed chef Buddha Lo’s cooking. Huso is still very much the caviar shop speakeasy that it always was but now, in its new home on Greenwich Street, it’s become even more of a fine dining destination, where Lo can more fully demonstrate his creativity, his experiences (those familiar with Eleven Madison Park and “Top Chef” may catch a few references), and his mastery of techniques and luxury ingredients. The progression of the 12-course tasting menu builds upon itself seamlessly, starting with small bites that nod to New York, followed by an unforgettable brioche course, paired with foie gras, and a lineup of entrees, each more memorable than the next. It’s a meal worth the splurge.

As much as we love the cheffy twists on Taiwanese classics that you’ll find at Tony Inn’s JaBä (see below), nothing quite matches this longtime stalwart for Taiwanese food in New York. This standalone corner spot in Elmhurst is always bustling — for good reason. Everyone’s favorite staples here include the crispy pork chop, fly heads (a garlic chive stir fry with pork and fermented black beans), three cup chicken, and the stinky tofu, but might we also suggest the blood rice cake and oyster pancake? Oh, and the clams with black beans, the drunken chicken soup made with rice wine, and the intestines stuffed with sticky rice (trust us). Whatever you order, you’re sure to be more than satisfied. Just note it’s cash only — and BYOB.

Walk-ins mostly, but reservations are accepted for larger parties. Call (718) 429-4818 for reservations. 

Long before Dimes Square became a destination, there was Cervo’s, exuding the spirit and tastes of the Iberian Peninsula in decidedly New York City trappings, using local ingredients from the Northeast and selling wines from Spain and Portugal. It’s a formula that’s hit since day one, and continues to do so, especially during these longer summer nights. So, make a reservation, and dig into the seafood-centric menu of crispy shrimp heads (a non-negotiable if you ask us), fried sea bass al ajillo, bomba rice with squid and tomatoes, cockles with vinho verde, and seabream a la plancha. Don’t forget to pair it all with some vermouth, and leave room for the flan de queso.

New York is blessed with a multitude of incredible Korean restaurants, but the dishes at this tiny Chinatown spot are truly something else. Those of you who experienced the roving Banchan by Sunny pop-up for the past few years — including a longtime stint at Achilles Heel — know exactly what we’re talking about. Venerable chef Sunny Lee’s cooking is soulful, delivering a lineup of Korean dishes that blend the best of traditional Korean ingredients and recipes with contemporary influences. Now that she has a permanent home in Chinatown, we know we’ll be calling ourselves regulars at Sunn’s, vying for tastes of her refreshing Sunn’s Salad with creamy jang, eager to order the ever-rotating assortment of banchan, finishing our meal with some sesame-crusted mochi cake, and pairing it all with pours from the wine selection at affiliated Parcelle Chinatown.

Few restaurants in the city, let alone the world, can lay claim to the history that was made within the storied walls of this venerable New York steakhouse. And while they continue to honor so many of the restaurant’s traditions (and inventions) — lobster newberg, the Delmonico ribeye, chicken a la keene (a.k.a. king), and baked Alaska, among them — they do so with a clever nod to the present, too, that keeps a meal here interesting and of the moment. While we’re always seeking out the new and novel, it’s always wonderful to be reminded of the classics, like Delmonico’s, that continue to endure. So, come for your special celebrations or simply just because you’re in search of a fine steak, or a burger at the bar.

Slowly but surely, New York has become home to a growing number of excellent Taiwanese restaurants, and this newest addition, from chef Tony Inn, riffs on classic Taiwanese staples in a way that’s both comforting and surprising. The best example is Inn’s beef noodle soup, brimming with handmade noodles and tender cuts of beef shank, cubes of bouncy tendon, leaves of bok choy and sauerkraut, and tender carrots in a fragrant broth of star anise, cinnamon, cloves, and licorice. Another standout is the grilled Taiwanese sweet sausage, made in house, and served simply with slices of fresh garlic. Razor clams are the centerpiece of his take on basil garlic clams, and instead of three cup chicken, you’ve got three cup lobster. To end your meal, don’t overlook the tomato granita with a dusting of plum powder and a drizzle of soy.