The Resy Guide to New York City’s 2025 Michelin Winners

This high-spirited Lower East Side take on contemporary Korean dining, from Jee Kim and Bong Le Jo, serves a small menu of irresistible dishes, weaving Mexican, Italian, and other influences into the mix.

Owner-chef Jeremy Salamon channels his Hungarian and Jewish grandmothers at this engaging all-day café and pastry shop, with its menu of Jewish deli and Hungarian specialties. While the restaurant has amassed a brunch following, they also have a standout dinner menu that’s not to be missed, and one of the city’s best tuna melt sandwiches. Pro tip: Their exceptional New York-style cheesecake is not to be missed, and on Sundays the bakery offers seasonal fánk (Hungarian doughnuts).

At Alta Calidad, chef Akhtar Nawab delivers truly creative Mexican cuisine. We may never stop thinking about the queso fundido with chorizo and halloumi, or the creative pea shoots tacos. And the margaritas are also top tier, of course.

What happens when a fine dining chef opens a more casual spot? Hopefully for them, it’s something like Atla. Enrique Olvera’s take on the all-day genre is riveting, from the breakfast bites and light-drenched space to the mezcal selection. Plus, as Cosme’s sibling, it similarly wows in the simplest of ways (see the cheese quesadilla). Pro tip: When the chilaquiles are on the menu, run, don’t walk.

Brooklyn-born chef Calvin Eng named his modestly sized Williamsburg Cantonese American restaurant after his mom — who, he says, taught him everything he knows about classic Cantonese cooking, with a uniquely New York lens. We’re talking wok salt and pepper crispy squid with a side of Chinese ranch, or fuyu cacio e pepe noodles, and a showstopping cha siu bkrib sandwich.

It’s a delightful European bistro from alums of hot spots like Nomad and Estela, in the former home of Hop Shing in Chinatown. Think comté tarts with chanterelles, grilled king crab with béarnaise, and steamed turbot with rice and clams.

We’d trust the team behind beloved Gramercy spot GupShup and acclaimed chef Vikas Khanna with whatever they do, and Bungalow, their ode to Indian country club cuisine, does not disappoint. Do order the spice-roasted pineapple, paneer lazeez, and one of each of the breads.

You likely haven’t had Korean American food quite like this before. At C as in Charlie, Salisbury steak, aka Seoul’sbury steak, is served on top of Gruyère grits with a galbi jus, and baby back ribs are glazed in harissa and plum coulis. Everything on the menu here combines Korean and Southern culinary traditions in fun, creative ways.

Café Boulud is back, and we couldn’t be happier. Daniel Boulud’s resurrection of his beloved café serves the quintessential French American cuisine that made him famous on the Upper East Side.

As the Manhattan sister restaurant to perfect-neighborhood-restaurant Hart’s (of Bed-Stuy), you’ll find the same beloved lamb burger here, plus a strong selection of Portuguese-inspired seafood. Pro tip: Always get an order of the crispy shrimp heads.

This is the namesake restaurant from the storied and critically acclaimed chef César Ramirez. You’ll find plenty to love on the multi-course tasting menu, overflowing with unique specialty ingredients and fresh, innovative interpretations. And yes, rejoice: His famous uni toast is still on the menu.

When it comes to iconic fine-dining institutions in New York, Chef’s Table at Brooklyn Fare is a no-brainer. Even with two new chefs leading the kitchen now, do expect the same exquisite tasting menus and steadfast commitment to quality that you’ve known them for all these years.

Shanghainese classics aside from xialongbao finally get their rightful due at this stunning restaurant on Saint Mark’s Place where you can feast on wine-soaked crab, crispy eel in sweet-and-sour sauce, and sea urchin egg tofu stew, among other thrilling delicacies.

The Korean steakhouse masters behind Cote have taken their talents to fried chicken, crafting both American and Korean chicken preparations in a cathedral-like space. Pro tip: We’d go for the Bucket List feast, if we were you.

Contra alumnus Fidel Caballero is behind this exciting Mexican restaurant in the heart of Chinatown where you can expect tasting menus, a chef’s counter, and a standout à la carte menu featuring fiercely regional Northern Mexican ingredients and techniques drawn from around the globe. Don’t sleep on the drinks, either, many of which feature sotol and other agave-based spirits you may or may not have had before.

Everyone’s favorite contemporary Korean barbecue is known for their $78 Butcher’s Feast, but if you really want to go all out, you’ll want to order the steak omakase, aka the Grand Tour, which takes your carnivorous dining experience to another level with a focus on dry-aged cuts. Can’t seem to get a Resy? Here’s how to get in.

The beloved Cafe Frida is now Covacha, and here, owner Christina Castañeda showcases the food and culture of Western Mexico, especially from the state of Jalisco. Whatever you do, don’t miss out on ordering the signature guacamole and the aguachile. 

If you find yourself in FiDi, or New York, period, Crown Shy is a must. Within the walls of this Art-Deco skyscraper, chef Jassimran Singh and his team of talented chefs unleashes their shared vision of New American dining, overdelivering every step of the way.

Daniel Boulud‘s iconic flagship takes diners on a culinary journey through France, still delivering the same high-touch service and world-class cellar for which it’s known the world over. In addition to the restaurant’s classic tasting, they also offer stellar prix-fixe selections that include everything from Dover sole “ballotine” to a calvados foie gras terrine.

Because if you can expect anything from the team behind Adda and Semma, it’s deliciously unapologetic Indian food. And Dhamaka follows suit, hopping from region to region to offer a taste of the everyday street food locals love. Simply put, when Dhamaka first opened, New York hadn’t seen this particular facet of Indian cuisine just yet. Here’s how to get in. 

Leave it to Amanda Cohen to still be blowing to smithereens every preconceived notion about vegetarian dining. The chef-owner of Dirt Candy is a James Beard nominee, a pioneer of the vegetable-forward culinary movement, and a leader intent on building a better industry: Thanks to a no-tipping system, the entire team shares equally in the restaurant’s profits. Her layered plates elate, but they’re also a lot of fun.

New York’s fine dining temple is no longer fully plant based, but vegetables are still very much front and center here, and for good reason: Eleven Madison Park, whose kitchen team continues to push the boundaries of what food should look and taste like in surprising, creative, and thoughtful ways, making a meal here something truly special and unforgettable.

Named for the communal meal that restaurant staffers share before a shift, this intimate, low-lit restaurant just off Washington Square Park is where you can experience the hyperlocal, seasonal cooking and ingredients of Blue Hill at Stone Barns without a trek upstate. No meal is ever exactly the same, and the four-course menu, served family-style, of course, changes daily.

The Four Horsemen is the cherished neighborhood restaurant that everyone wished they had, but only Williamsburg does. And though LCD Soundsystem frontman James Murphy is behind this mainstay — explaining the über-cool patronage and excellent soundtrack — it’s what’s on the menu that has diners returning again and again. Funky glasses of natural wine dot every table (the all-natural list is dizzying), and the locavore plates are worth fighting over.

A brasserie for the modern age, Francie is the glitzy labor of love of two industry vets. Housed in an old bank, Francie reimagines the usual suspects. You’re going to want to try the pastas, dry-aged crown of Rohan duck, and the sundae for two.

Gabriel Kreuther’s namesake restaurant in Midtown feels like a wonderful escape from the outside world, and the food — reflecting Kreuther’s French training and Alsatian heritage — is always on point.

Considered the city’s quintessential American restaurant, Gramercy Tavern has been satisfying gourmets of all stripes for more than 30 years. And that’s because this institution pairs Danny Meyer’s unparalleled sense of hospitality with Michael Anthony’s outstanding seasonal cuisine, for a result that is simply phenomenal.

Book the Tavern at Gramercy Tavern, too.

Jenny Kwak has been making New Yorkers fall in love with Korean food for a quarter-century, starting with her groundbreaking Dok Suni. Haenyeo’s menu leans toward the restaurant’s seafood-inspired origins — as with her Korean-inspired bouillabaisse. But her takes on kalbi, soondubu jigae (soft tofu soup), and of course the now famous rice cake fundido, make Haenyeo unforgettable.

It’s a beloved vegan and plant-based Korean restaurant that everyone will adore, trust us. Between the cozy, low tables and the menu of dishes like tofu kimchi hot pot and pumpkin porridge, it’s a no-brainer.

Because this is fine dining worth seeking out. At Huso, chef Buddha Lo, known for winning “Top Chef” not once, but twice, crafts a caviar-forward menu with a focus on seasonal produce and high-end ingredients. Do note that the dress code is smart casual.

The name (“love” or “passion” in Urdu) says it all: It’s a passion project from chef Vamshi Adi (Gazab) that draws from the culinary traditions of multiple regions from throughout India and blends them with contemporary touches. Expect classic curries and delicately grilled tandoori dishes that are sure to more than satisfy.

Jean-Georges is the eponymous crown jewel of the Vongerichten empire, a New York icon 20-plus years in the making. A sumptuous dining room boasting outsized windows and overflowing floral arrangements sets the tone for an unforgettable meal, where Vongerichten flawlessly marries French technique with Asian flavor profiles. 

There are simple pleasures in life, and one of them is slurping through a steaming bowl of Jeju Noodle Bar’s ramyun. The Korean slurp shop with a Michelin star is helmed by chef-owner Douglas Kim (Bouley, Per Se), who makes use of his fine-dining chops to bring South Korean comfort food to its purest and tastiest form. Expect flavor-rich broths and bouncy noodles, with a bevy of elegant pre-noodle bites.

Hidden below a staircase within the One Vanderbilt skyscraper, Jōji reunites George Ruan and Wayne Cheng — two Masa vets who met at the prestigious sushi counter and became close friends. For their Michelin-starred omakase experience (backed by Daniel Boulud), expect the same reverence for fish, a playlist that spans Biggie to French rap, and a stellar wine and sake list.

It’s one of Seoul’s most critically acclaimed restaurants, where the Michelin-starred tasting menu of modern Korean cuisine revolves around the restaurants housemade mother sauce, jang. And it should be noted — this isn’t a second location of the restaurant; it’s an original. Chef Shin Chang-ho closed the restaurant in Seoul and moved it specifically to New York’s Koreatown.

Dreamt up by Jungsik vet Ho Young Kim, this Hand Hospitality (Her Name Is Han, Atoboy and Atomix) venture tames a spectacular wood-fired grill in service of a tasting menu that spotlights classic Korean dishes with a New York edge.

Chef Mitsunobu Nagae is a veteran of the Joël Robuchon empire, and it shows in his elegant Japanese-accented Gallic fare — whether his multi-course tasting menu or the short à la carte selection rich with luxury ingredients like foie gras, lobster, and caviar. 

You can’t help but be charmed by Laliko’s “mother khinkali,” a giant Georgian dumpling filled with six smaller (or, baby) dumplings that they cut open tableside. The rest of the menu is equally fun, but don’t let the whimsy fool you — they’re serving up serious flavor and quality here.

Le Bernardin has consistently topped New York’s Michelin Guide for the past 20 years with a perfect three stars. Eric Ripert has stayed wildly ingenious throughout his tenure as executive chef, and nowhere else will you find seafood prepared with such thought and care. Add to that the restaurant’s outstanding service and a wine list curated by master sommelier Aldo Sohm, and toast to Le Bernardin’s three very well-deserved stars.

Throw together Daniel Rose and Stephen Starr (Pastis, Babbo Ristorante), and you get Le Coucou: a stunning ode to the French classics of lore, where the gold-rimmed plates arrive saucy, beautiful, and decadent.

Named in homage to Henri Soulé’s iconic restaurant (which defined the culture of haute French dining in Gotham as far back as 1941) Daniel Boulud’s Le Pavillon celebrates the tradition of the grand restaurant with an impeccable land-to-sea menu in a floral-edged oasis that will instantly make you forget you’re in Midtown. (Some 10,000 pounds of lush black olive trees imported from Florida will certainly do the trick.)

Named after the twisting alleyways that make up Shanghai, Little Alley is where expats cure homesickness one plate of Shanghainese comfort food at a time, with baskets of xiao long bao, honey kaofu, lion’s head meatballs, and more.

Chef Jayesh Kumar, a culinary veteran who spent the majority of his career in Switzerland, is behind this charming neighborhood restaurant that features a menu with eclectic influences inspired by his global journey. Think crispy masala dosas, an inventive roti ravioli, and a rich chocolate ganache with rose cardamom ice cream.

Lungi serves a happily married blend of South Indian and Sri Lankan cuisine. No matter what you order, make sure to get extra hoppers (a super-thin rice flour and coconut pancake) to sop up your sauces. Pro tip: Come on Sundays for their special three-course Virundhu meal, served on a banana leaf.

Amelie Kang’s dry pots brought an entirely new Chinese eating habit to the city, and the DIY selections make for endless combinations: Sichuanese in spirit, but infused with a New York vitality.

Book the 53rd Street, 46th Street, and Greenpoint locations and discover why author Andrea Long Chu is a regular.

Chef Sungchul Shim, who won a Michelin star for his tasting menu of skewered meats and seafood at Kochi, has gone in a different direction at Mari, with a tasting menu featuring hand rolls made with everything from snow crab to pork belly.

Chef India Doris (formerly of Saga and Crown Shy) puts her best foot forward with a menu of Caribbean-inspired dishes at the chicly decorated Markette. Think braised oxtail gratin, a peri peri chicken that’s a tribute to Nando’s, and salt cod fritters. Swoon.

Chef Hooni Kim (Danji) is a pioneer of Korean cuisine in New York and at this intimate, Michelin-starred eight-seat counter he serves a fine-dining tasting menu unlike any other, highlighting the art of Korean fermentation beautifully.

Mediterranean-inspired but clearly with Brooklyn on the brain, chef Tomer Blechman finds a way to channel both perfectly, through dishes like crispy cauliflower with parsley and silan; halloumi skewers; and both vegetarian and vegan shakshuka. Always start with the killer dips (get the muhammara) and add in a bottle of natural wine for effect.

It’s hard not to linger and smile at Danny Meyer’s two-Michelin-star restaurant, where chef Thomas Allan’s refined contemporary cuisine plays out in multiple courses. The Modern overlooks the MoMA’s sculpture garden, but it’s what arrives on the plate that might just steal the show.

Book the Kitchen Table and the Bar Room at The Modern, too.

Hidden within the 34th Street Herald Square station, you’ll find this daring chef’s tasting counter where chef Jing Wen interweaves Korean, Chinese, Japanese, and French influences to spectacular effect. Think horsehair crab with compound butter, puffed duck feet, and gizzard shad in a sleek, black-marbled space with only 12 counter seats.

Think you know Hawaiian food? Think again. Noreetuh will eradicate every preconceived notion you’ve ever had about pineapples and ham, delivering some truly vibrant and complex plates. Managing partner Jin Ahn, a Per Se alum, has not only persevered, but also continued to build one of the city’s most charming wine lists here, too.

It’s the latest spot from the team behind Korean mainstays like Her Name is Han, Ariari, and Seoul Salon, serving up a seasonally rotating pre-fixe menu from an Onjium alum.

Chef-owner Brian Kim of Oiji brings his contemporary take on Korean cuisine to a stunning and larger Flatiron space, and you won’t want to miss the exquisitely fashioned, excitingly flavorful five-course menu on offer. 

It’s a Mexico City-inspired spot with a seriously all-star team (the chef previously worked at Eleven Madison Park and Cosme) on a sweet little corner in Bed-Stuy. Expect fare like paletas, sopes, and eggplant Milanesa, plus margaritas and micheladas galore. Snag a sidewalk seat if you can for the best people watching.

One White Street gives a whole new meaning to “farm to table.” Here, the tables are filled with produce from this vegetable-forward restaurant’s own farm in upstate New York, Rigor Hill, and you can taste the difference. 

There’s magic brewing in Greenpoint, and you can find a lot of it at Oxomoco. The Mexican stunner is a taco-slinging joint that’s as lively as it is delicious, where barbacoa steals the spotlight — slow-cooked over a wooden grill, the lamb is tenderly wrapped in a bona fide corn tortilla, and melts in the mouth.

Expect plenty of flavor and spice at this fast-casual Bryant Park Sichuan place, with its minimalist decor and its deeply satisfying menu (chicken with taro, anyone?). Pro tip: Whatever else you order, go for the “noodle of the day” special.

A kitchen team led by a Din Tai Fung veteran means that some of the most delicate xiao long bao in town can be found here — as well as a Peking duck service that’s outstanding (don’t forget to order in advance). Match that to the remarkable talents of wine director Miguel de Leon, winner of Michelin’s inaugural sommelier award in New York, and you have one of the most thoroughly enjoyable Chinese dining experiences around.

Pranakhon brings the street food found in Bangkok’s small alleyways right to Union Square. Even the beautiful and sprawling space winks and nods to Thai street culture, but it’s the food that’ll take your breath away — go with a group to try as much of the menu as possible (and trust us, you’re not going to want to skip the namesake pad Thai).

Pasta reigns supreme at this Flatiron hot spot from chef Stefano Secchi and David Switzer. The menu is based on the cuisine of Emilia-Romagna and centers around the freshly-made pasta, but don’t sleep on the vegetable dishes either. Here’s how to get in.

The pies remain as great as ever (as always, don’t miss the Bee Sting, its chile-and-honey combo now widely imitated) and wine director Kirk Sutherland has tapped the best from the cellar at Blanca to make Roberta’s as much a pleasure as it ever was. Simply put: This Bushwick OG remains undefeated.

Book the locations at Domino Park and Penn Station, too.

A corner fixture with flair, Rolo’s delivers the sort of unfussy wood-fired cooking that Brooklyn always needs more of. A restaurant, bar and grill, and bakery piled into one, this Ridgewood spot fires pizza-like focaccia, homemade pasta, and cinnamon buns, courtesy of chefs who worked and met at Gramercy Tavern, then became good friends 

Small plates from Tabla vets that channel the vegetable-beautiful spirit of Floyd Cardoz’s cooking, matched to a wonderfully eclectic set of naturalish wines predominantly from central and eastern Europe. Ruffian has mastered this improbable mix, and we can’t get enough.

If you open a second place after scoring with a restaurant and bakery called Winner, what’s a better name than Runner Up? This small, mostly-outdoor Park Slope wine bar is the work of chef Daniel Eddy — whose Michelin-starred Rebelle in Manhattan closed in 2017 — so you know the food is going to be something special. 

In addition to their regular menu, they also host exemplary pop-ups from time to time, including Hōp, the upcoming Cambodian restaurant from chef Bun Cheam (Red Hook Tavern).

From slinging schmaltz herring out of a barrel to launching a celebrated brick-and-mortar store on Houston, Joel Russ made history not only by cementing Jewish food into the canon of New York dining, but by making his three daughters, Hattie, Ida, and Anne, full partners in the 1930’s of this still-family-owned operation. And it’s been one of the most fulfilling places for a proper New York brunch ever since.

Perched on the 63rd floor of an historic FiDi skyscraper, Saga is a one-of-a-kind culinary experience from visionary late chef James Kent, now under the leadership of Michelin-starred chef Charlie Mitchell. Dinners are multi-course tasting menus with a focus on seafood, and the stunning views are as opulent as a billionaire’s penthouse.

It’s a collaboration between two industry heavy hitters: Wilson Tang of Nom Wah and Sal Lamboglia of Cafe Spaghetti and Swoony’s. The two have joined forces for a Cantonese American-style spot in Lamboglia’s home base of Carroll Gardens, Brooklyn, serving up takeout-inspired classics like beef and broccoli and golden fried rice.

Because Sami & Susu is a very fun restaurant helmed by two friends in complete reign of their small but mighty domain. Owners Amir Nathan and chef Jordan Anderson remix the Jewish and Middle Eastern food of their youth for the electrifying menu here — at nighttime, come for the wines and the excellent shared plates.

From the same team behind Adda and Dhamaka comes Semma, where chef Vijay Kumar (formerly of Michelin-starred Rasa in Burlingame, Calif.) showcases a menu entirely devoted to the regions of Southern India, a rarity among Indian restaurants in America. Pro tip: Pre-order the Kanyakumari nandu masala, a unique feast of Dungeness crab, parotta flatbread, and coconut rice for two. 

Shalom Japan is the fusion cuisine you didn’t know you needed — but will be so grateful for once you’ve tried it. It serves up a blend of Ashkenazi Jewish and Japanese culinary traditions (think matzoh ball ramen, a lox bowl, or Wagyu beef hot pot) that’s hard to find anywhere else, and it will leave you exceedingly satisfied.

One of the city’s premier sushi institutions showcases the craft of Shion Uino, formerly of Tokyo’s esteemed three Michelin-starred Sushi Saito, who brings an intimate Edomae-style experience to Leonard’s stone counter, going so far as to source rare fish from the islands that make up his hometown of Amakusa. Good to know: Dec. 31, 2025 will be Uino’s last day of service behind the counter at 69 Leonard Street.

Read Michelin-starred chef Douglas Kim’s ode to the restaurant.

Dive into contemporary Israeli cuisine at this Greenwich Village beauty from chef Eyal Shani (HaSalon, Miznon). The offbeat dish names on the ever-changing menu (“stretchy stracciatella Pyrex lasagna”) will bring a smile to your face, and you’ll keep on smiling when you dig in.

Veteran sushi chef Cheng Lin is behind this Edomae-style sushi counter in Williamsburg with a dazzling 18-course meal that changes daily with the seasons. Lin previously worked at Hatsuhana, Sushi Seki, Blue Ribbon Sushi, and most recently, Ito Tribeca. Fun fact: The restaurant is named for a Japanese comic book called “Shota No Sushi” about a young man’s passion for sushi.

After working together at Brooklyn Fare and Bar Uchū, friends and former high school classmates chef Samuel Clonts and restaurateur Raymond Trinh decided to venture out on their own. The result is Sixty Three Clinton, where a whimsical tasting menu is ruled by the seasons and pulls from their personal histories. Think a breakfast taco with an ajitama ramen egg, salsa verde, and smoked trout roe — a wink to their Southwest upbringing and years of Japanese cooking. 

Picture a moody wine bar where natural wines are sipped alongside platefuls of handmade pasta. Now picture it again, but make it vegan. Not convinced? Then you haven’t been to a Ravi DeRossi venture. The restaurateur, known for his chorus of vegan restaurants in the East Village, turns everything he touches into meat-free gold, and Soda Club is not one to miss. 

The pies invoke St. Louis — crispy thin, round in shape, cut in squares — and the toppings are always a bit off-kilter in the best way, as with the St. Louie itself — which factors in soppressata, sweet sausage, and pickled chiles.

Rejoice! Brooks Headley’s beloved East Village diner got a serious upgrade (read: a much larger space). While it’s known for its vegetarian takes on burgers, do not sleep on the experimental specials (think Marcella bean and escarole toast, Ezekiel bread grilled cheese), the must-order collard greens sandwich, or any of the incredible desserts.

Training under Jiro Ono is as close to sushi consecration as you can get, and Daisuke Nakazawa checks that box. The chef trained for a decade under the man who stunned the world in “Jiro Dreams of Sushi,” and the apprentice-turned-frontman at his very own New York counter will similarly leave you breathless. Get ready for omakase done with the utmost care, featuring mature yellowtail, big fin reef squid, and a trio of tuna, upping in both fattiness and creaminess.

You’re heading to Bay Ridge (and preferably, with a group) for the ways that mother and daughter Rawia and Jumana Bishara interpret Palestinian cooking. That starts with appetizers like silken labneh, moves through skewers and starters like musakhan, the sumac-dusted chicken flatbread that might well be the fundamental Palestinian dish, and always save room for specials like the fish stew known as sayadiyya.

The diner is dead, long live the diner! An all-day restaurant dreamt up by the married chef-owners behind Uncle Boons, Thai Diner takes your greasy spoon classics and reimagines them with Thailand in mind. The result? Ingenious and delicious bicultural plates (Thai tea babka French toast, anyone?) and a couple of Uncle Boons favorites for those still in mourning. We see you, crab fried rice.

Spicy, brothy noodles, saucy crab fried rice, and impeccably crispy pork spring rolls are reason enough to pay Tha Phraya a visit. Their menu focuses on the cuisine of Bangkok, designed to make you feel like you’re watching the iconic Phraya River flow by. Did we mention the ice cream hot pot, too?

You can add Tonchin to the city’s best ramen roll call. A Tokyo-based chain, Tonchin knows its tonkotsu very well, studding its complex and layered broth with housemade noodles. It is not often that a noodle chain gets a Michelin nod, but this one deservedly does.

Book the Williamsburg location, too.

Get ready to rethink chicken. A Japanese legend has descended upon the New York dining scene, and he’s bringing yakitori in 13 courses. Yoshiteru Ikegawa — of Tokyo’s iconic Torishiki — uses a binchotan charcoal grill straight out of Japan to carefully cook everything from the neck skin to the heart. Simply put, Torien’s counter-only omakase experience is mesmerizing. 

The beloved destination for Italian American food from the same team behind Carbone is finally back, and while the mozzarella is still flowing, it’s not quite the same as you might remember; it’s even better.

Nestled deep in the East Village is a restaurant that lays on the umami. Tuome was dreamt up by Thomas Chen, who, fresh out of Eleven Madison Park, invoked his fine-dining training with the flavors of his Asian upbringing. Chinese elements tinge the plates, and the result is quietly thrilling: quail arrives splattered in soy sauce, luscious noodles come slicked with snow crab and dashi butter, and the “pig out for two” is a sight to behold.

It’s the namesake restaurant of one of the city’s kaiseki masters, formerly of the late chef David Bouley’s now-closed Brushstroke. The menu is luxe and seasonal while holding on to tradition without being afraid to build upon them.

Come for the revelatory bean-and-cheese tacos, made with housemade flour tortillas, stay for the buttermilk brioche donuts dipped in chocolate or hominy-sugar (weekends only), frozen margaritas, and vegan queso and chips — or well, nearly everything on the menu at this buzzy Tex-Mex spot in the East Village. 

Yemenat is a Bay Ridge hot spot for Yemeni dishes that you’d be hard-pressed to find elsewhere in the city. Slow-cooked lamb haneeth, huge pots of the Yemeni stew fahsa, and housemade flatbread (rashoosh) are all on offer, and all delicious.