New York

That table at Minetta Tavern just got a bit easier to access. Photo courtesy of Minetta Tavern

New to Global Dining Access   New York

The New York Reservations You’ll Want to Access in Spring 2023

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This is, naturally, the moment to enjoy a very welcome thaw after the winter dining doldrums. But we have to admit we’ve been busy this winter. If you’re starting to put your plans for reservations this spring — for business or fun —you might have noted that the ranks of restaurant partners in Global Dining Access by Resy have grown in New York.

After all, we know it’s going to be a busy year of dining. (Indeed, it’s already been a busy winter, considering, with tables packed like it was May.) So we’ve got you — with new additions to our many existing partner restaurants. All provide exclusive access opportunities to American Express premium cardmembers, via Global Dining Access.

Dine on, then … Whether it’s a coveted seat to enjoy one of the city’s best burgers, standout pasta in the heart of Midtown, or a star chef rebooting Lincoln Center restaurant options, these latest additions are just the tip of the iceberg in what will be a momentous dining season.

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Minetta Tavern

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Greenwich Village

The perennially tough table that is Minetta just got a little easier to access. Keith McNally’s reboot of a classic West Village space (originally dating to 1937) has settled into its role as one of the city’s prime spots for a certain sort of red-meaty New York dining. (See also Gage & Tollner, Keens.) If Balthazar leans Francophile, Minetta channels old-school Manhattan.

The Vibe

Pressed tin, old wood, old photographs, red leather banquettes. This is McNally in essential form, amplifying some great old tavern bones.

Don’t Miss

There’s still plenty of French vibe here, including an onion soup that’s exactly as it should be. The French dip — not really French, but hey, who’s counting — remains a sleeper hit.

By The Way

Smart money is supposed to be on the Black Label burger, with its blend of dry-aged cuts. We’re here to tell you the classic Minetta burger can be just as good, especially if you’re a traditionalist.

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The Sunken Harbor Club

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Downtown Brooklyn

The arrival of limited reservations (Sundays through Thursdays) at Gage & Tollner’s tiki-minded upstairs sibling is the kind of good news we’re very here for. You can also always put your name in at the host stand downstairs, but for the advance-planners among you (you know who you are) this is welcome.

The Vibe

It’s not even fair to call what St. John Frizell and team have devised for SHC a “vibe.” The bar comes complete with its own creation tale: of an ancient confrerie of like-minded cocktailians, whose New York chapter has been revived for your drinking pleasure. (The actual history traces back to Frizell’s cocktail pop-up of the same name at Fort Defiance.)

Don’t Miss

Your ABV comfort zone is yours and yours alone, but we’d humbly direct you to “The Abyss,” the menu section with the booziest, most unrepentant drinks. The White Zombie is a more citrusy, bright take on that take-you-down classic, while the Angostura Colada channels the brilliance of that bitter, Trinidad Sour-style, into a colada format.

By The Way

It’s not as substantive as the food downstairs, but a compact menu at the Club includes standout accras de morue (salt-cod fritters) and coconut-braised pork ribs that bring full circle all your neo-tiki reveries.

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Foul Witch

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East Village

A pizza-less Italian spot from Carlo Mirachi and Brandon Hoy, the team behind Roberta’s, might sound either brilliant or bonkers, depending on how much you plan your life around pizza. Ourselves, we’re voting strongly for the former — because we remember both the depth of the non-pizza dishes at Roberta’s, as well as the finesse of Blanca, their tasting-menu effort.  

The Vibe

The jump from Bushwick to Avenue A manifests in the interior — marble, glass, gently curved archways, and nary a spot of graffiti to be found. (Inside, that is.)

By The Way

There’s a healthy respect for gutsier cuts and preparations — head cheese, grilled tripe with pecorino and mint. That said, there’s already a growing fan base for their sorana beans (a type of canellini) with salsa verde. We’d expect nothing less from team Roberta’s.

By The Way

Foul Witch’s origin was a pop-up at the New York’s 2018 Frieze Art festivals. (And the name references “The Tempest,” if you haven’t brushed up on your Shakespeare.)

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Jupiter

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Rockefeller Center

Jess Shadbolt, Annie Shi, and Clare de Boer, the trio behind King in Soho, have taken their party to Midtown with this new entrant into Rockefeller Center’s current dining revival. The tilt here is overtly toward Italy — lots of pastas — but the cooking is equally clean and unfussy.

The Vibe

Much more space, and more overtly a party, than King. The bar scene is lit on weekend evenings, and yes, that is the Rock Center rink just on the other side of the window.

Don’t Miss

The alfabeto in brodo is, you guessed it, alphabet soup properly adapted for grownups. We’re also partial to the tajarin with chicken livers, especially as spring approaches.

By The Way

Shi’s magic with a wine list has similarly come uptown. No surprise it goes deep on Italy but France — and California too — is surprisingly well represented, including a tight collection of avant-garde Bordeaux. (Yes, it’s a thing.)

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Oiji Mi

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Flatiron

Devotees of New York’s neo-Korean renaissance will recall the jewel that was Oiji, chef Brian Kim’s reinterpretation of largely classic Korean dishes.  Kim and his partners have stepped that up with Oiji Mi, expanding and shifting to a prix-fixe format.

The Vibe

Sedate and sculptural — both on the plate and throughout the room.

Don’t Miss

The pumpkin-soup starter with truffle and pine nut makes quite the impression. But don’t miss the bo ssam for two, a tuned-up take on the dish that David Chang made into a foodish staple on these shores.

By The Way

In addition to a tony wine list, the cocktails are not to be missed, with their deft use of Korean ingredients. (Yes, that is gochujang in your mezcal.)

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L’Antica Pizzeria da Michele – West Village

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Greenwich Village

Naples’ legendary pizzeria finally landed in New York with this location, which opened in December. The pies should finally put an end to the endless consternation over who bakes the most Neapolitan pizza in town, since this is literally the original benchmark, here overseen by pizzaiolo Michele Rubini. 

The Vibe

Tidy, marble-topped and, if it feels spare, that’s because you’re supposed to be watching pizza-making magic happen in the oven.

Don’t Miss

This edition of Da Michele goes a bit further than pizza, with a handful of classic pastas and main courses like chicken fra diavolo. (And even a burrata-topped hamburger.)

By The Way

A similar outpost opened in Hollywood in 2019, so if you’re craving authentically Neapolitan pies, you’re covered on either coast.

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Wenwen

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Greenpoint

Andy Chuang and Eric Sze, who got New York laser-focused on modern Taiwanese cooking with 886, have brought the same magic to their new effort in Greenpoint. The BDSM chicken remains one of the city’s hardest-to-get dishes, and while we can’t guarantee anything, we can say your odds of grabbing a table as a GDA member certainly can’t hurt.

The Vibe

Brick walls, high ceilings, nostalgia-inducing formica.

Don’t Miss

The hype surrounding said chicken has probably overshadowed some of the other standouts, including the complex huadiao shrimp, and a celtuce salad with Sichuan pepper and sharp red vinegar.

By The Way

The jazzy twists of the cocktail menu are worth your time — note the Taiwanese old fashioned with five-spice.

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Corner Bar

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Lower East Side

This installation in the new Nine Orchard hotel has serious culinary firepower behind it — namely Ignacio Mattos of Estela. That’s probably why the almost willfully simple-sounding menu contains remarkable depths.

The Vibe

A clean, well-lighted place, especially given its Dimes Square-adjacent address.

Don’t Miss

Get the steak, if it’s on the menu. At the same time don’t sleep on a standout boudin blanc, as well as one of the most gleamy seafood towers in town.

By The Way

Corner Bar’s secret weapon is breakfast — one that’s quickly made it a downtown power spot. Before you say anything about that $21 omelette, trust us: This one will remind you why it’s the single dish French chefs are still measured by.

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Lord’s

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NoHo

Here’s the restaurant that Ed Szymanski and Patricia Howard wanted to open, before they happened to reintroduce New York to the glory of fish and chips during the pandemic, and then found themselves deep in seafood with Dame. It is a continuation of the offal-rich British cooking that Szymanski finessed at Greenpoint’s Cherry Point.

The Vibe

British gastropub, channeled through a bit of West Village pragmatism. (The wood-and-marble booths will make you keen to play darts.)

Don’t Miss

The Scotch egg with lamb has acquired nearly as much of a following as Szymanski’s fried hake. And do make sure to inquire about the savory pie of the day, often the frame for whatever organs and other bits the kitchen is crushing on at the moment. 

By The Way

In addition to the natural-minded wine picks also found at Dame, there’s a solid cocktail selection here — including a half-dozen nonalcoholic choices.

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TATIANA, By Kwame Onwuachi

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Lincoln Center

This high-wattage spot is not only a matter of Kwame Onwuachi coming home to his native New York, but also his biggest stage yet, almost literally: inside David Geffen Hall at Lincoln Center. Onwauchi’s inspiration here is not just African and Caribbean but also the city, from the truffled chopped cheese to a rainbow-cookie panna cotta.

The Vibe

Airy and open, with clear sightlines to Lincoln Center’s exterior; reminiscent in its way of the Whitney’s sleek restaurant, Untitled.

Don’t Miss

The short-rib pastrami suya has quickly become a quintessential Onwauchi dish — Pat LaFrieda short ribs, braised with pastrami spice but also featuring the flavors of the West African dish known as suya. And make sure to start with the curried goat patties, his homage to a staple of New York’s West Indian communities.

By The Way

A short late-night menu and cocktails Thursdays through Saturdays (no reservations) is a boon for both post-show hunger pangs and generally for the Upper West Side.

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