The New York Restaurants We’re Loving Right Now

This spot is wildly underrated…

By the time we were done eating takeout empanadas from Panca BK, we’d already made a reservation for brunch the following day. Why? Because the empanadas were crunchy and soft and savory and so fresh, and even if they weren’t, we’d still need them as a vehicle for the incredible ají verde they come with.

So, we returned (less than 24 hours later) to order as much as we possibly could. We imbibed in even more empanadas and ají to start, paired with a purple corn lager. Then we shared the lomo saltado (almost delicate, not overbearing) and the grilled whole dorade (perfectly cooked and deboned), which was served with an aji amarillo beurre blanc that was tangy, rich, and bright, though, to be honest, it’s the capers that sent this dish. I think I came back to Earth to eat these (fried? Don’t know, don’t care) aromatic, indulgent capers.

We ordered a Basque cheesecake and a flan, and allowed the server to bring us espresso to help us re-transition back into the world outside of this heavenly covered patio. Prospect Heights doesn’t yet understand that you can have ceviche for brunch …

— Kelly O’Grady, Implementation Specialist

I’m so happy…

… that Makina Cafe got some recent press. They deserve all the love. This Ethiopian and Eritrean spot started out as a food truck and now, they have the most elegant of spaces in Sunnyside, Queens. My party and I shared the Arada, a vegan sampler platter, along with some lentil sambusas. It was a real treat.

— Johnny Waggener, Senior Engineering Manager

I think I found my new favorite weekday lunch spot…

… in Anton’s. Impeccable service from Dennis? Check. Pasta lunch specials? Check. And a chocolate chip cookie to top it all off at the very end? When can I make my next reservation?

— Deanna Ting, Managing Editor, Resy Editorial

There’s something refreshing…

… about a restaurant that’s quietly reinventing itself. Chef Hirohisa Hayashi has transformed his namesake omakase counter into Soba Ulala, an intimate noodle house where handmade soba anchors a menu that feels both understated and deeply considered.

Take the small plates. The buckwheat scallop is a fitting introduction to the kitchen’s precision, while the maguro zuke lets pristine fish and a restrained marinade do all the talking. The ebi touji-age and agedashi tofu are pure comfort without sacrificing finesse, delivering a crisp bite that gives way to silky, delicate interiors.

The soba, though, is the reason to come. The tori-kinoko layers earthy mushrooms with a deeply savory broth that never overwhelms the noodles themselves. If you’re after something a little richer, the kamo nanban pairs duck with a beautifully balanced broth that makes every bite feel intentional. The noodles have the kind of texture that’s hard to stop thinking about: springy, fragrant, and unmistakably fresh.

Ultimately, Soba Ulala doesn’t chase trends or spectacle. Instead, it offers something increasingly rare in downtown Manhattan: a meal built on patience, precision, and quiet confidence.

— Max Berney, Director of User Experience Research

This is my new favorite backyard in NYC…

Once you get past the Dumbo and Front Street crowds, Titán is such an oasis. The indoor space is cozy and intimate, with a spacious bi-level patio that you could easily spend all day in (complete with its own bar). The cocktails were perfectly refreshing and the food was worth the trip — take the ferry if you can.

— Elizabeth Takimoto, Editor & Writer, Resy Editorial

This place completely exceeded all expectations…

From the moment you walk into Titán, the beautifully lit, intimate space feels warm, inviting, and effortlessly welcoming. Service was so thoughtful and the food was outstanding: the suadero and doradito tacos were incredible, and the guacamole was just as memorable. The cocktail program was equally impressive, with creative, refreshing drinks and some of the best nonalcoholic cocktails I’ve had in a while. A perfect addition to Dumbo.

— Jessica DeGeorge, Partner Success Manager

As the newest restaurant from the rad team…

… behind Gertie and Gertrude’s, Carroll Gardens’ Trudie’s Tavern was sure to satisfy. The cocktail program is great — all of the drinks were stunning and thoughtful, and they serve teeny ‘tinis, which I’m a huge fan of. We ordered a half dozen oysters (loved the ones from Japan), the potato pancake, the spicy corn ribs, and of course, the rotisserie chicken (a fancy rotisserie chicken really does feel like the latest trend in NYC), which was the star of the show. We ended with the s’mores pie, a 10/10. Loved it, and already have plans to go back.

— Whitney Bakos, Senior Manager Guest Lifecycle

Go get you some solid Cobble Hill bar institution energy…

We love Clover Club and there’s never a bad time for a crisp raspberry sour, I’d say. My favorite this season was the Machinist with Tequila, fino sherry, and celery.

— Elizabeth Takimoto, Editor & Writer, Resy Editorial

It’s the kind of restaurant that stays with you long after the meal is over…

Every dish at Somssi felt thoughtful, vibrant, and deeply rooted in the season — it was impossible to not reach for another bite. Even the bread service felt special, featuring Jimmy Nardello peppers fresh from the farmers market that night. Standouts included the mushrooms with egg and curried rice, the tender ox tongue, and the potato, potato, potato and caviar (because three kinds of potato topped with caviar is exactly as good as it sounds). Don’t skip the fries, either: they’re served in a paper bag with your choice of seasoning to shake in yourself (or enjoy as a dip), a simple touch that makes them even more fun.

The drinks are every bit as considered as the food, with an inventive cocktail program full of bright, balanced flavors and equally thoughtful nonalcoholic options. What ties it all together, though, is the feeling of being there. Somssi has the warmth of walking into someone’s home for a dinner party where every detail has been cared for. It’s welcoming, generous, and effortlessly memorable — a place that already feels like an essential part of the neighborhood.

— Jessica DeGeorge, Partner Success Manager

Bring some friends…

If you’re coming to Oriana, you must come for the barbecue duck. And you’re going to need a crew because this is more than just a simple duck dish. The smoked breast meat is tender, comes with a savory jus, and is served with a duck foie and neck sausage that made me question why I haven’t had duck sausage before. To make this even better, these plates arrive with a polenta brioche bread and some truffle butter that we couldn’t get enough of — honestly, we skipped the bread entirely at one point and just went for the butter with a fork.

Pro tip: Get your ducks in a row (sorry, had to) and let your server know you’d like the duck as soon as you’re seated. (Or make it known it your Resy reservation notes!)

— Marlee Hooberman, Senior Associate Product Manager

Dinner was a lovely affair…

… at Sunsets at La Cantine, which offered a wide variety of dishes and absolutely no misses. We especially loved the tuna crudo, the lamb kibbeh, and the corn ice cream, which tasted so delicious. The vibe was cozy yet lively — we’ll definitely be back again.

— Meghan Avery, Software Engineer

My friends and I were trying to get a reservation for months…

… and finally made it to Bong on a gorgeous Sunday evening. Definitely book or ask for the counter seats if you can (whether you’re a group of 2-4 or a solo diner), you’ll be able to talk to the staff and get a peek inside the tiny kitchen.

We came in with a set game plan, starting with the oysters, which were bright red thanks to a tangy cherry juice. Then we were fighting over the Cambo corn with coconut milk, before sharing the plea trei (a delightful fermented fish dish) and an incredibly flavorful pork chop, which are both musts. The only dish that wasn’t part of our initial game plan — but which we thankfully ended up tacking on — was the fried squid, topped with coconut crumbles that were so good. Our server kept saying, “You won’t find this anywhere else” and I fully believed them.

Then came Mama Kim’s lobster, which was phenomenal and such a great value. Be prepared to get very messy when eating this: you kind of have to dig the lobster out from under the fried rice to get to the crab pieces. But they do deconstruct most of the lobster to make it more shareable, which is very much appreciated. Finally, we split the whole fried fish, which I enjoyed making lettuce wraps out of with all its accoutrements. Incredible texture and flavor melding.

— Alexa Harrison, Communications Manager

Nothing like a Friday night dinner…

… on the Dirty French patio. Everything was delicious, especially the duck à l’orange with its incredibly crispy skin. We also loved the oysters bourguignon, dressed in the style of escargots with a garlic, butter, and parsley sauce, and plenty of crusty bread to sop it all up.

— Lori Goldberg, Senior Software Engineer

To celebrate our anniversary…

… my wife and I went to the new location of Confidant (now in Brooklyn Heights, in the old Colonie space) and had a great experience. Highly recommend sitting at the chef’s counter (the best seat in the house, IMO, though closely followed by the bar) to get a front-row seat and experience the magic happen. Our favorite dishes were the very seasonal black cod with Sungolds and squash, the corn and crab cavatelli, the dry-aged steak with potato foam, and the sunchokes, which were incredible. Already can’t wait to go back and try their famous prawn pot pie. With standout hospitality and a vibe that is overall so warm and cozy, it’s definitely going to be at the top of my cozy locales list this winter.

— Emily Greene, Senior Experiential Manager

What a treat to return…

… to Tuome after a long time and to find it still as charming and thrilling as it’s always been. My friend was new to the restaurant, so we had to order the signature snow crab noodles, of course, but also loved the quail, scallops, and eggplant dishes we shared, too. I hope my next visit won’t be as far away.

— Deanna Ting, Managing Editor, Resy Editorial

Simplicity is the name of the game…

… at Penny, from the marble countertops and minimalistic design to the fresh seafood options. It’s a delightful escape from the greater city noise, and a guaranteed top-notch meal. Behind the peaceful counter, though, the staff put painstaking effort into every detail — a truth evident in the quality of every bite.

Among many standout seafood options, the brioche is a must-get: a soft and buttery palate cleanser in between oysters and shrimp. To make sure you get the latter, order the rainbow of seafood over ice that is the ice box, which includes a selection oysters, countneck clams, shrimp, mussels, and crudo. After eating that — and perhaps indulging in the Maine lobster with brown butter — you will likely find yourself craving that brioche all over again. Luckily for you, you can get a brioche ice cream sandwich and relive all of your bread fantasies.

— Amy Schwartz, Senior Lifecycle Marketing Analyst

If you need the perfect refuge from a storm…

… head to Casa Pública in North Williamsburg. I went with friends and shared a couple of dishes, but the camarones a la diabla definitely stood out. They were spicy and saucy, and had us deep in there with our rice and perfectly warm tortillas. Everything felt comforting without being too heavy, and the crispy yuca fries were ideal for sharing between bites (and for dipping in some of that camarones sauce). We obviously had to round out the meal with some churros, which came with both cajeta and chocolate: simply divine.

— Ha Hoang, Senior Brand Experience & Sponsorships Analyst

It’s just an easy spot to love…

Terroir is my go-to neighborhood spot that I will visit time and time again. My most recent visit was for a going-away dinner with friends, and we had four perfect smash burgers, chicken wings, and brussels sprouts. It’s the little things, all you need is consistently good food and a great wine list.

— Caroline Ramirez, Chief of Staff

More New York staff picks, right this way.

The views expressed in this article reflect personal experiences of American Express employees at the applicable restaurants — not American Express — and do not constitute professional business advice.