New on Resy: Manhatta, Ada’s Place, Oxomoco

Perched sixty stories above Lower Manhattan, Manhatta is a new restaurant from Danny Meyer’s Union Square Hospitality Group, combining sky-high views of New York City with the down-to-earth spirit of a neighborhood spot. Chef Jason Pfeifer cooks seasonal and soulful food inspired by French flavors, complemented by a wine menu deep in Burgundy. For dinner service, the format on offer is a three-course pre-fixe, and guests can choose between heirloom tomato salad or lobster quenelle, Atlantic turbot or veal “blanquette,” and warm date cake or vanilla soufflé, to name a few.

Ada’s Place is the swanky cocktail lounge and bar located above Legacy Records. The concept blends an upscale bar environment with the signature service and hospitality that the Delicious Hospitality Group (Charlie Bird, Pasquale Jones, Easy Victor, Parcelle) is known for. An eye-catching mural by artist Chris Lux presides over the bar area, while artwork by Rico Gatson is exhibited throughout the lounges. Cocktails—including on-tap seasonal offerings—come courtesy of master mixologist Jeff Bell (P.D.T.), while the robust wine list is curated by World’s Best Sommelier Arvid Rosengren. To complement the beverage program, chef Ryan Hardy has developed a unique menu that melds his Italian-inspired cooking with elevated bar fare.

Oxomoco is a wood-fired Mexican restaurant from chef and restaurateur Justin Bazdarich (Speedy Romeo), housed in a foliage-filled, sun-drenched space in Greenpoint. The menu focuses on creative iterations of tacos, ranging from masa tempura soft shell crab to pork cheek carnitas, complemented with apps (hamachi rhubarb aguachile, charred carrot tamal) and large-format platos (think 32oz dry-aged bone-in rib eye with salsa roja, chimichurri, charred poblano, chorizo beans, and cilantro). The cuisine is regionally agnostic, sourcing influence from across the country—Yucatan, Baja, Oaxaca, Mexico City, etc.—and proudly uses organic, heirloom corn from Mexico to prepare house-made tortillas. Pro-tip: opt for a watermelon hoja santa margarita, spicy.

Beloved barbecue joint Dinosaur Bar-B-Que began as a mobile concession stand in 1983, made of a 55-gallon drum, cut in half. The idea was hatched by founder John Stage and his two partners at the Harley Rendezvous, a massive motorcycle gathering near Albany, N.Y., all of whom believed that bikers deserve a good plate of food and that the Dinosaur could provide it. Five years later, burned out from life on the road—at motorcycle shows, fairs, and festivals throughout the Northeast—Dinosaur BBQ settled in downtown Syracuse, NY, as a quick-service lunch and dinner barbecue joint. In 2004, the Harlem location opened, and since then, the team has been serving fresh, homemade, and high-quality grub rooted in the traditions of Southern barbecue to New York City, with specialties including St. Louis ribs, bbq brisket, and pulled pork—all slow-smoked and delicious.

The Modern, overlooking MoMA’s Abby Aldrich Rockefeller Sculpture Garden, features chef Abram Bissell’s refined, contemporary cooking in a beautifully bright and airy setting. The ever-evolving, seasonal menu is complemented by desserts from pastry chef Jiho Kim and an award-winning wine program led by Michaël Engelmann, Master Sommelier. The Modern holds two Michelin stars, a three-star review by The New York Times, four James Beard Awards, and Wine Spectator’s Grand Award.

Joseph Leonard is the first-born of prolific West Village-based restaurateur Gabriel Stulman’s Happy Cooking family of restaurants. Created as an all-day gathering place for neighbors and visitors alike, it’s a cozy and casual joint with heart and soul, on the corner of Grove Street and Waverly Place, serving seasonal American food in a welcoming setting. To that end, there are menus for each meal of the day, and in between—breakfast, lunch, snacktime, dinner, and late-night—with brunch on the weekend, of course.

Sitting at the foot of the Williamsburg Bridge on the Lower East Side is the second location of Kings County Imperial, a popular restaurant born in Williamsburg, Brooklyn that showcases “a new definition of Chinese-American cooking,” as stated in a review by Eater’s Robert Sietsema. From sesame shrimp toast to mapo dofu, crispy garlic chicken, and “mock eel,” the menu takes inspiration from a variety of cuisines, including Sichuan and Shanghainese.

Named for an endearing Vietnamese phrase shared between friends and family, Di An Di translates to “let’s go eat” and specializes in modern Vietnamese fare. Owned and operated by first-generation Vietnamese-Americans, the cuisine is rooted in tradition but adapted for New York, such as pho (try the Pho Thin Hanoi), rice summer rolls, and crispy pig tails with caramel fish sauce. The plant-lined, skylit interior is meant to reflect the food and the culture of the restaurant itself—inspired by its tropical origins.

From the sensational duo behind Emily—the beloved pizzeria and burger joint, with locations in Clinton Hill and the West Village—Emmy Squared has earned a following for its signature Detroit-style pies. The pizza here is rectangular (not round) and utilizes the “frico” technique, in which cheese is drizzled onto the edges of the pie to create a crispy brown exterior. Beyond the main event, the menu extends to include salads and sandwiches, which shouldn’t be ignored (think an attention-grabbing burger and a top-notch spicy fried chicken sandwich). Did we mention that this is Emmy Squared’s second location? Yep, the original location is in Brooklyn.

A collaboration between owners Eric Sze (The Tang, Momofuku) and Andy Chuang (The Tang), 886 harnesses the kinetic energy typical of izakaya dining. The 42-seat eatery is stylish and convivial, with low lighting, cozy quarters, an array of eye-catching neon installations and bright artwork. Grounded in traditional Taiwanese cuisine, but with a progressive and youthful twist, dishes like the oyster omelette and danzhai noodles are meant to be enjoyed with a few glasses of wine, beer, or sake—on tap from Brooklyn Kura, New York’s first sake brewery—in the company of friends.

Sandwiched in between Harlem and the Upper West Side, Marlow Bistro is Zivko Radojcic’s market-driven Mediterranean bistro. The chef, who spent time at Jung Sik, Alta, and Picholine (and staged at the award-winning Eleven Madison Park and Daniel), strives to create a warm and welcoming space with a passionate, yet casual, approach to cuisine. To that end, expect appetizers like Maine burrata with Prosciutto di Parma, peas, and house za’atar; entrées such as pan-seared halibut with asparagus, ramps, and lobster-saffron sauce; plus homemade pasta and pizza.

Specializing in Japanese grill cuisine, Nonono prides itself in utilizing traditional cooking preparations and fresh ingredients across the multitude of dishes that dot its menu, from yakitori to ramen. Everything has an original taste, twist, or kick—from skewered salmon with tomato, nori seaweed, and mayo to chicken wings stuffed with gyoza. The lofty layout features high ceilings and minimalist décor.

Boasting the largest selection of sake in the United States, Sakagura was founded in 1996 and has become one of the top sake bars in the country. Tucked away in the basement of a Midtown East office building, Sakagura has earned the nickname “hidden jewel,” and patrons often note how it is similar in vibe to an izakaya in Tokyo. Signature dishes include assorted sashimi, miyazaki beef ishiyaki (hot stone-grilled beef), uni-soba, and buta kakuni (braised pork belly). “Enjoy Japan without airfare” is the mantra dictated by restaurateur Bon Yagi, and it rings true.

Named after an early American railway (where chef Patti Jackson’s great-grandfather once worked), Delaware and Hudson is a 38-seat restaurant and a 35-seat tavern in Williamsburg, serving regional American food from the Mid-Atlantic states (from Baltimore to Buffalo). Jackson utilizes carefully produced, local and seasonal ingredients in her menus, in which current dishes like smoked bluefish pate and veal schnitzel with fava puree shine. As for the tavern eats, there’s buffalo broccoli, a Pennsylvania-style sloppy joe, and more.

From coffee to cocktails, Building on Bond is a neighborhood haven in Boerum Hill, specializing in reimagined American classics, like fluffy buttermilk flapjacks at brunch and Korean-style chicken wings at dinner. The space also serves as a local hideaway, featuring bookshelves, worn-in leather banquettes, plenty of wood, and a healthy dose of kitsch.

East Village standby Papilles is a purveyor of fine French dining, helmed by 23-year-old chef Andrea Calstier. Classically trained in France and formerly of multiple Michelin-starred restaurants, Calstier’s “cuisine vagabonde” pushes the boundaries and interpretations of classic French fare. Summer offerings include rabbit saddle ballotine with rhubarb-balsamic chutney, mustard whipped cream, and olive oil brioche and slow-poached cod with orange beurre blanc, Persian black lemon, and baby artichokes. In addition to the food, Papilles boasts a scene: thanks to an open kitchen, guests are treated to direct views of the chef, from their velvet, royal blue seats.

A meal at Pheasant is like visiting a friend’s country home—strewn with plants, drenched in sunlight, with a homey vibe (and a paradisiacal garden), it’s a new-age neighborhood joint from husband-wife duo, chef Vincent Fraissange and designer Cat Alexander. The food is vibrant and flecked with Mediterranean flavors, as in white cucumber gazpacho with poached Gulf shrimp; charcoal-grilled Meat Hook short ribs with cilantro-radish salad and chermoula; and ricotta dumplings with spring onions, shaved porcini, Calabrian chili, and lemon.

Favored by vegans and non-vegans alike, Avant Garden is one of the city’s foremost destinations for plant-based cuisine, and it’s now in Brooklyn. Chef Anthony Mongeluzzi masterfully highlights the flavors and colors of organic vegetables, fruits, legumes, nuts, herbs, and spices in innovative small plates, to be paired with sommelier Drew Brady’s producer-driven natural wine list. The earthy, candle-lit interior is set against a warm color palette that’s both inviting and intimate.

Café Sabarsky, which is situated within uptown’s Neue Galerie and bears the name of its co-founder Serge Sabarsky, is located in the elegant, wood-paneled former dining room of the landmark mansion William Starr Miller House. Drawing its inspiration from the great Viennese cafés that have long served as the center of intellectual and artistic life, the dishes served here are as delicious as they are authentic—think chicken paprika with spätzle and roasted bratwurst with Riesling sauerkraut, roasted potatoes, and mustard. And then there are the desserts: Sabarskytorte (chocolate and rum cake), linzertorte (hazelnut tart with raspberry confiture), malakofftorte (crème cake with lady fingers), and more.

Villanelle is a neighborhood restaurant located two blocks south of Union Square, featuring market-driven, New American cooking, a thoughtfully curated wine list, and imaginative cocktails. Casual, elegant, woodsy-modern décor set the scene for watermelon with dashi, radish, sesame, and soy; crispy octopus with cauliflower, green curry, and mint; and lobster tagliatelle with tomato and tarragon. At lunch, opt for similar fare, or keep it casual with a grade-A B.L.T.

We all know and love Tacombi: born on the balmy beaches of the Yucatan and transported to New York, it’s a go-to destination for tacos, fresh juices, aguas frescas, sangria, ice cold beer. Now it’s landed in Brooklyn, specifically Fort Greene, right across from BAM. Catch a summer flick (read: air conditioning) and then get your fix of Baja crispy fish tacos, esquites, and “gringa” quesadillas.