Tetsu, Don Angie, Cote, The Breslin, Now on the Resy Hit List

Because chef Masa Takaya (yes, that Masa) has arrived downtown with a menu that explores new territory. With a Japanese robatayaki (read: fireside grill) that’s a lot more casual (and affordable) than his eponymous omakase restaurant, Tetsu offers a range of grilled delights and other comfort fare, including limited-access burgers, served only from 5–6pm.

Because newcomer Ferris boasts a stacked roster of industry talent, including Greg Proechel (Le Turtle) helming the kitchen, and Major Food Group alum Charles Seich running front of house. Seasonal eclectic plates, minimalist design, and can’t-miss cocktails are what you’re going for.

Because at this intimate French abode, you’ll feel more like a dinner party guest than a restaurant-goer, save for the refined, chef-driven fare. With its latest acknowledgement—a Michelin star—just in, now is a good time to go.

Because husband-and-wife duo Scott Tacinelli and Angie Rito have a knack for creating playful, picture-perfect Italian dishes that taste as good as they look (think stuffed garlic flatbread, “tonnato vitello,” and buffalo milk caramelle). All served in a warm and inviting space. 

Because Madame Vo churns out some of the city’s very best pho–the fragrant and satisfying Vietnamese soup with various healing properties. It’ll warm you up when it’s below-freezing, help heal the common cold, and cure a hangover (after all, it is holiday party season).

Because the reviews are in, and there’s nothing but praise for this Korean steakhouse. Having earned kudos from Pete Wells (The Times), Adam Platt (New York), and Ryan Sutton (Eater), Cote serves banchan alongside various cuts of top-quality, dry-aged beef.

For reservations, call the restaurant at (212) 401-7986.

Because in a rare comeback, this legendary Chinatown establishment (aka: the birthplace of sesame noodles) has been resurrected by Chen Lieh Tang, son of the chef-inventor himself, Shorty Tang. After a decades-long hiatus, the family is once again serving its original recipe—and up to 350 guests at a time.

Because Mark Ladner is dishing out fresh pasta for as little as $7, in under a minute. The launch of this fast-casual joint signals the next phase of the legendary pasta maker’s career, after his departure from Del Posto earlier this year.

Walk-ins only.

Because April Bloomfield’s masterful, rib-sticking braises and roasts make New York City winters a little bit easier. The Breslin’s cozy digs and “evening puddings” (read: desserts) add to its enduring appeal.

Because the restaurant’s specialty and namesake is a wheel of Swiss cheese melted tableside over roasted potatoes, slices of baguette, and steak—a perfect cold-weather dish that originated in the Alpine regions of Switzerland and France. As for the snow-topped mountains? Well, you’ll just have to imagine them.

Because if you haven’t already heard…you can now have breakfast at Tiffany’s. Treat yourself to tea and petit fours at the iconic Fifth Avenue flagship, which is brimming with Tiffany Blue. (Reservations, which are bookable 14 days in advance, are highly sought-after. So, be sure to set a Notify and act fast!).