The Resy Hit List: Where In New York You’ll Want to Eat Right Now

Long before the success of Dhamaka and Semma, Adda was where chef Chintan Pandya and restaurateur Roni Mazumdar first developed their ethos of serving Indian food in a way that was their own, in a tiny storefront in Queens. Earlier this year, they decided to finally move Adda to a new East Village location, and 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 bheja (goat brain) masala and the goat biryani, but they’ve also expanded the menu handsomely to include even more, like Nagaland pork fry and a vegetarian pulao studded with morels. And together with chef de cuisine Neel Kajale, 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 Green Circle chicken.

Next door to the city’s oldest Chinese restaurant, Nom Wah Tea Parlor on Doyers Street, 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 Jinhua ham with thinly sliced fruit and a generous sprinkling of freshly cracked pepper; a Chinese omelette reminiscent of a 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 shaved ice, ideal for savoring the last of these autumn nights.

Bong encapsulates deeply personal cooking in New York right now. Helmed by partners in life and business, Chakriya “Cha” Un and Alexander “Chapi” Chaparro, it’s a vibrant exploration of Khmer food quite unlike any other restaurant in the city. Dishes draw their bold tastes from a variety of sources, including fragrant lemongrass, galangal, and fiery chiles grown by Un’s parents in South Carolina. There’s a showstopping whole lobster — named for Un’s mom, Kim Mann — slicked with shallots and ginger, as well as a juicy heritage pork chop whose fattiness is tempered by a sauce of tomatillos, mustard seeds, and curry leaves. Cha kapiek, a spicy shrimp and peanut dip served with crudite, packs a punch, and clams machew, swathed in a sour broth of tamarind and lemongrass, is sublime. The art-filled space is tiny, with just 20 seats inside and a few scattered on the patio in good weather, but you never feel quite cramped; the uniquely Khmer flavors, and the hospitality, make sure of that.

The depth and breadth of Filipino cooking in New York has never been more dynamic and exciting, and Tradicionale, from the folks who perfected fast-casual Filipino comfort fare at Tradisyon, is yet another example . Chef Anton Dayrit crafts a menu that’s authentic to his own experience: growing up in Manila with a Spanish great-grandmother who cooked for multiple generations. The menu is rooted in Filipino foundations but with a distinctly Spanish influence, with dishes like kalderata, callos, relleño, and lengua taking center stage. Other influences also get into the mix, as with the dinuguan tacos, composed of hard-shell tacos stuffed with simmered offal and pork blook, topped with housemade chile oil. Whatever you do, try to dine here with a group — nearly everything is made for sharing — and don’t leave without an order of the sizzling short ribs, rich in dark gravy and grilled shiitake mushrooms, or the prawns alavar cooked in coconut milk and a decadent crab-fat paste.

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 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 Padrón peppers, 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 rhum cake with grilled pineapple and butterscotch, or a fig galette with crème anglaise. What more could you ask for? Even better, their sidewalk patio remains open, weather permitting, and they’re serving lunch on Saturday and Sunday, too.

There’s no phone booth or hot dogs here, but this West Village cocktail bar from the same team behind the East Village’s PDT hews to the same standards when it comes to cocktails, and pairing them with memorable snacks. Beloved bartender Victor Lopez has put together a menu with multiple variations on the margarita (we’re partial to the Vetiver) and the michelada (Mixteca’s features chamoy, hot sauce, and Worcestershire), plus a baker’s dozen of signature drinks with inventive spins on classics. The Old Fashioned is made with huitlacoche-infused blanco Tequila for a nutty, earthy finish; the Machata blends matcha with horchata and reposado Tequila for a contemporary take on two favorite flavors; and the Puebla York riffs on the Manhattan with mezcal, Tequila, Cynar, cassis, and mole bitters. Better yet? They’ve teamed up with L.A.’s Tacos 1986 for a concise menu that’s an ideal match for Lopez’s drinks. Pro tip: During daily happy hour from 4 to 6 p.m., margaritas are just $8 apiece. You’re welcome.

The New York steakhouse continues to thrive, and more importantly, to evolve. At this spot near Rockefeller Center, ribeyes are crusted salt with from Colima, or served with a side of salsa piquin limón. Skirt steak is served with chiltepin butter, garlic chips, and avocado salsa. Slow-roasted short ribs are glazed with tamarind and pickled onions. And then there are the tacos, filled with everything from ribeye and chicharron to Baja-styled fried branzino to crispy pork belly with avocado crema, or portobello mushrooms with Chihuahua cheese — all with handmade tortillas. If you really want to splurge, you’ll want to opt for the skirt steak tacos paired with fire-roasted bone marrow, prepared tableside. In short, it’s a refreshing and pitch-perfect take on a New York City dining institution.

YongChuan puts a triumphant spotlight on Ningbo cuisine, known for its seafood dishes and delicate flavors, while also celebrating the unique qualities of China’s many regional cuisines. Here, crystal dumplings the color of rubies hold succulent, spiced crawfish; steamed pork patties are filled with bits of dried, preserved mustard greens imported from a farmer in Ningbo; crispy bits of rice add texture and depth to a fried rice laced with Guangdong-style sausage. It serves all this against a sleek, contemporary backdrop. Another standout tidbit? The cocktail bar tucked into the back of the restaurant — Async — with cocktails inspired by the different regions of China. Think a Peking duck-inspired Imperial Smoke made with duck fat-washed bourbon, or the Jasmine Breeze, made with jasmine tea from Fujian.

At Bub’s Bakery, the promise of an exceptional allergen-free bakery more than meets expectations, and that’s not a surprise, given who’s behind it all. Chef Melissa Weller (Sadelle’s, High Street on Hudson) and the team behind Fish Cheeks NoHo and Bangkok Supper Club have crafted a bakery that truly has something for everyone, borne out of an idea that owner Jennifer Saesue had, to create a bakery for her husband, aka “Bub” for whom food sensitivities are ever present. At Bub’s, you’ll find everything from gooey cinnamon rolls, sweet cups of banana pudding, and buttery kouign amann (minus the actual butter) to maple-glazed blueberry scones, bouncy banana bread, and a filling biscuit with plant-based egg and cheese. The variety on offer is stellar given the restrictions which Weller is playing with — no soy, gluten, eggs, dairy, nuts, peanuts, wheat, sesame, fish, and shellfish — and with just one bite, you’ll understand why Bub’s is worth the hype.

For more than a decade, Superiority Burger has been an integral part of the East Village, and specifically Alphabet City, for so many reasons, chief among them being time-honored classics like the burnt broccoli salad, eponymous Superiority burger, and the TFT — a pioneering precursor to the Filet O’Tofu from Mommy Pai’s (see below). But we can’t not talk about the collard green sandwich, made with fluffy focaccia and slow-braised collard greens, studded with Cooper Sharp, or the daily specials, which chef-owner Brooks Headley changes up on a regular basis. And then there are the desserts from Darcy Spence: griddled malt cake, vegan tahini with Concord grape gelato (the flavors change up all the time), and so much more. In other words, you can always count on Superiority Burger to be original, creative, and deeply flavorful.

At this unassuming bakery on a quiet street in Sunnyside, the name says it all: Masa Madre is a bakery from veteran chef Jose Luis Flores that celebrates “masa madre,” or sourdough starter, in its many forms, from bolillos and teleras to pan crystal and focaccia. While the aforementioned breads, as well as an assortment of laminated pastries, are excellent, you should know the tamales, conchas, and banderillas, are not to be missed. The tamales are made with a masa dough that’s smooth, creamy, and light, the perfect foil for whatever filling you choose. The conchas are, arguably, some of the best in the entire city; if you really want to treat yourself, opt for a conchita filled with vanilla cream. Buttery, crackly layers of puff pastry in the banderillas make for ever-so-sweet bites, too. Oh, and don’t overlook Masa Madre’s decadent double chocolate cake, perfect for taking home or consuming immediately on the premises. (We’ve done both.)

Walk-ins only.

The original Pig & Khao on the Lower East Side, which closed earlier this year, was a pioneer when it opened in 2012, bringing a national spotlight to a particularly Filipino prism on Southeast Asian flavors. Luckily, the spirit of the original lives on, namely on the Upper West Side. Here, chef-owner Leah Cohen expands the breadth and depth of P&K’s menu, weaving influences from Mexico, Thailand, Malaysia, Japan, and China: Think moo ping al pastor “tacos,” dry-aged steak with massaman curry and shoestring fries; and comforting chile pan mee (noodles) that get a loosely nasi lemak-inspired treatment. Brunch is where Cohen gets even more creative, with a savory kra pow sandwich and a Spam, egg, and cheese roti sandwich served with tater tots dusted with togarashi. While you should stop by any time, it’s advisable to come with a crew; the restaurant offers a prix fixe at $38 per person for brunch and $50 per person for dinner.

At a time when many excellent Levantine restaurants call New York City home — including Theodora and Huda — Sawa stands out. There’s something about the light but expert touch to the Lebanese cooking there, combined with the light-filled dining room and expansive backyard patio; in short, Samaya Boueri Ziade and her brother, George Boueri, along with chef Soroosh Golbabae, created an elegant destination restaurant that doubles as a neighborhood spot. It’s contemporary yet deeply tied to Lebanese culinary traditions — a fitting tribute for a restaurant named for the Arabic word for “together.” That’s manifested in the hummus, with its optional wagyu beef cheeks. You also see it among meze like a refreshing gem lettuce salad sprinkled with bits of halloumi, savory rakakat cheese rolls, and octopus that’s cooked to perfection; as well as larger plates like a whole roasted fish. The freshly baked-to-order pita is made from a mix of whole wheat and white flours after a 48-hour fermentation process.

Chefs and owners Jerald and Nhung Dao Head continue to serve some of the most heartfelt Vietnamese cooking in the city, and we can’t think of a better way to spend an autumn day (or night) than gathered with friends here, sharing every single thing on the menu. Before the weather gets chilly and they transition to making phở and bún bò Huế, definitely stop in to order their signature dish: bún dau mam tôm, a bountiful platter of grilled pork intestines, housemade blood sausage, sticky rice sausage, and tofu, along with fresh herbs and rice vermicelli, all to be dipped in a pungent fermented shrimp paste. (They also have an entirely vegan version.) Whatever you do, don’t skip the tofu; they make it in house. P.S. The Heads are working on a new spot, Phê, on the same block, too, with Vietnamese coffee service, and bánh mì.

Cozy, comforting, and soulful Italian cuisine is at the heart of this charming restaurant — a New York fixture since 2007. Originally opened in the West Village, it developed a loyal fanbase of diners, even after a few years spent in Hell’s Kitchen, but now, in a very full-circle moment, Dell’anima has returned to the West Village in the former Pearl Oyster Bar space. In some ways, it’s like nothing ever changed: The charred octopus, ever so tender and chewy, is still there. So is the decadent bone marrow with testa, and the tajarin alla carbonara, sprinkled with speck and topped with a fresh egg yolk. Don’t overlook the new additions, like a zesty cucumber tzatziki salad, or the ever-changing pasta specials. It’s just the kind of place that proves, without a doubt, that you can come home again.

New York City is rich in Korean fine dining temples and this eight-seat counter from Danji chef Hooni Kim is one of the best. At Meju, Kim returns to his tasting menu roots — he worked at Daniel and Masa, after all — but the way in which he does it is much like Meju itself: intimate, understated, deeply grounded, and above all, Kim’s interpretation, or story, of what Korean cooking is truly all about. The restaurant takes its name from the blocks of dried soybeans used in the wild fermentation of jangs, traditional Korean seasoning pastes, and each of the six courses spotlights a different type of jang, from doenjang and gochujang to ssamjang. Even the seemingly simplest dishes — like a presentation of kimchi and rice, an ode to Kim’s fermentation master in Korea — is sublime.