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

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 savoring the last of these hot summer nights.

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.

The third restaurant from chef Ed Szymanski and restaurateur Patricia Howard (Dame, Lord’s) wants to bring you the vibe of coastal of Spain and France, and thus Crevette is a warm, welcome respite, and a welcome addition, to a neighborhood already filled with some of the city’s most beloved restaurants. The martinis are served ice cold, the raw bar selection is on point, the Spanish tortilla gets topped with a generous portion of chanterelles and Ibérico ham, and the grilled golden chicken is served with a heaping pile of the most perfectly crisp fries. And then, of course, there are the desserts, like Basque chocolate cheesecake with cherries, or an apricot galette with crème anglaise. What more could you ask for? Even better, their sidewalk patio remains open for those late summer temps, and they’re serving lunch on Saturday and Sunday, too.

Much like Ops (see below), 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?

Odre seems like a bit of a throwback — in the best possible way — channeling the ethos of Atoboy’s earliest days with a $42 pre-fixe menu grounded in the Korean concept of banchan, playfully mixing different traditions and inspirations to delicious effect. Chef Changki Kang fashions mandoo out of delicate squash blossoms and stuffs them with sweet snow crab. Tender slices of pork butt — as part of an add-on course — pair beautifully with a savory sesame jjang and kimchi jam, topped with a crown of garlic crisps. Another optional, but highly recommended add-on, of silky noodles slicked with chile oil and dotted with bracken, oyster mushrooms, and scallions, are both fiery and cooling. The fourth course finishes with a flourish: a hearty bowl of Yeolmu bibimbap and soothing, comforting soup from the bubbling iron cauldrons, or gama-sots that sit near the front of the restaurant, whose aroma fills the air.

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.

This Harlem speakeasy draws heavily from the jazz era and the Harlem Renaissance, with its plush, dimly lit space, and it goes deep on cocktails that are complex and utterly unique. The extensive menu ranges from cocktails of “ascension” and “nightfall” to “temptation” and “contemplation,” and no matter what you order, you really can’t go wrong. You’ll find freshly foraged ingredients in many of co-founder and partner Ektoras Binikos’ drinks, as well as housemade bitters from Atheras Spirits, Sugar Monk’s own Brooklyn micro-distillery. It’s an ideal pairing with some of their signature truffle popcorn, and proof that Sugar Monk is one of the city’s premier cocktail bars.

This newest extension of one of Queens’ most acclaimed Indian restaurants builds on the legacy of the original Angel Indian Restauranton 37th Road, where chef and owner Amrit Pal Singh devotes himself to cooking food that’s “simple but good.” That same philosophy is still felt a few blocks north on 37th Avenue, in the former home of the Southern Indian restaurant Samudra, where the fully halal menu of Northern Indian classics is even bigger — as is the space — and the ambitions are much higher. The food at Angel is seemingly simple and homespun, yet so complex and thrilling in the flavors that it yields. You taste that in dishes like tender chunks of salmon cooked in the tandoor; lotus root kofta with housemade paneer; garlicky lassuni gobi; creamy fish moilee accented with mustard seeds; and the fragrant goat dum biryani. P.S. It’s BYOB, too.

When it first opened earlier this year, Golden Hof, from Golden Diner chef and owner Samuel Yoo, possessed two distinct personalities: Upstairs was a lively Korean gastropub with fried chicken and jjajang disco fries; downstairs was NY Kimchi, a serene haven for Korean barbecue and seafood towers. Since the opening, the two concepts have since evolved into one, with a single menu of nostalgic crowd-pleasers — a welcome respite from the bustle of Midtown. Highlights include the cold poached lobster à la kkangpunggi, brightened with a garlic-soy aioli, scallions, and jalapeños; a refreshing cilantro-cucumber salad; cumin-laced Sichuan ranch Korean fried chicken wings; a juicy chile crisp chicken sandwich on a scallion milk bun; and a rich, spicy rice cake carbonara. Lunch is a steal, with a $22 lunch box with your choice of protein, rice, banchan, and kimchi. Last but not least, we’d be remiss if we didn’t also mention that Golden Hof also serves a miniature version of Golden Diner’s highly covetable honey butter pancakes. What are you waiting for?

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. 

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 $110 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 this summer, they’re again celebrating the best of the season: Think corn crepes with seaweed caviar, a tomato twinkie with cherry tomatoes and smoked feta, pickled long beans with fermented black bean sauce, and a carrot chorizo-filled hot pocket/pop tart hybrid.

It’s been nearly 20 years since Isao Yamada first came to New York to work alongside David Bouley, first at Bouley Upstairs and then at Brushstroke. In the years since, he’s revolutionized the city’s relationship with Japanese cuisine, playing a pivotal role in introducing New Yorkers to the concept of kaiseki. Dining at his new namesake 10-seat kaiseki counter in Chinatown reminds you why he remains a master, showcasing his skills in sourcing the best ingredients, and pairing them in unexpected ways: chawanmushi topped with Maine lobster, Hokkaido uni, and steamed Santa Barbara abalone, but also paired with sweet English peas; hamo, or pike conger, carefully sliced by hand; and colorful gem-like wagashi, or sweets, crafted from bean paste. Yamada’s signature donabe, which changes with the seasons, is a showstopper, too. In a town awash in omakase frenzy, here’s an unforgettable experience worth the splurge.

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.

The space on Mott Street that was once home to Uncle Boons Sister, the counter-style counterpart to the now dearly departed Uncle Boons (we’re still not over it), is up and running again. This time, it’s a lovely extension of Thai Diner, Ann Redding and Matt Danzer’s successful follow up to Uncle Boons. At Mommy Pai’s, which is a tribute to Redding’s mother, fast-food American classics like burgers and chicken fingers get a decidedly  Thai makeover as only Redding and Danzer could do. The all-thigh chicken fingers are delightful, especially the fried coconut version, and you can choose from a variety of sauces, like Thai hot honey with orange and makrut leaves or a passionfruit pink peppercorn sweet and sour. The Filet O’Tofu, which might remind you of Superiority Burger’s fried tofu burger, features nam prik noom, American cheese, and pickled cucumbers. And no meal is complete without some Thai tea and condensed milk soft-serve ice cream for the finish.

Walk-ins only.

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.

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.