The Resy Hit List: Where In New York You’ll Want to Eat in Jan. 2026

The original Falansai in Bushwick was the definition of a low-key gem, and the new iteration, now located in Greenpoint in the former Pan Pan Vino Vino space, continues that  legacy. Chef-owner Eric Tran doles out innovative blends of Vietnamese and Mexican cooking with the precision you’d come to expect from a chef who worked at Blue Hill at Stone Barns and West Village classics like Joseph Leonard. There are many standout dishes, chief among them the tuna crunch No. 1 that features a fried sesame rice cracker topped with cubes of fresh tuna and guacamole, comforting Vietnamese tamales with confit duck neck, and a standout lamb neck braised in pho spices, paired with corn tortillas and an array of housemade sauces. Expect to see some daytime offerings from Tran and his team in the near future, as well as (we hope) the return of Falansai’s incredible dac biet tasting menu.

Next to the city’s oldest Chinese restaurant, Nom Wah Tea Parlor on Doyers Street, is one of the newest, and most exemplary. At a time when so many excellent wine bars with unique perspectives and exciting menus call New York home — places like Sunn’s or Lai Rai — Lei stands out. What King co-owner Annie Shi has created here is something truly special: a jewel box where the food is distinctly Chinese American, while the wines span the globe. Patty Lee’s menu is not composed of “traditional” Chinese American classics, instead offering new favorites to be embraced, like Lady Edison Jinhua ham with thinly sliced seasonal fruit; a Chinese omelet reminiscent of a tortilla Española, studded with aged white jade radish; and warm sesame shao bing with a cold pat of butter tucked inside. Lei is the kind of place where you could easily linger for a full meal, especially with dishes like sweet and sour braised short rib sweetened with strawberry jam. But it’s also one where you can stop in for a quick bite of fried whiting, dusted with tai tiao seaweed powder, paired with a glass of dry Jurançon, and an order of the sticky toffee rice pudding to finish. In short, it is the kind of place you can find yourself going to again and again. And we will.

Bong encapsulates deeply personal cooking in New York right now. Helmed by partners in life and business, Chakriya “Cha” Un and Alexander “Chapi” Chaparro, it’s a vibrant exploration of Khmer food quite unlike any other restaurant in the city. Dishes draw their bold tastes from a variety of sources, including fragrant lemongrass, galangal, and fiery chiles grown by Un’s parents in South Carolina. There’s a showstopping whole lobster — named for Un’s mom, Kim Mann — slicked with shallots and ginger, as well as a juicy heritage pork chop whose fattiness is tempered by a sauce of tomatillos, mustard seeds, and curry leaves. Cha kapiek, a spicy shrimp and peanut dip served with crudite, packs a punch, and clams machew, swathed in a sour broth of tamarind and lemongrass, is sublime. The art-filled space is tiny, with just 20 seats inside and a few scattered on the patio in good weather, but you never feel quite cramped; the uniquely Khmer flavors, and the hospitality, make sure of that.

At first glance, Kiko doesn’t seem particularly revolutionary, but once you go, you’ll understand how it quietly changes your understanding of “New American” cuisine. Chef Alex Chang takes familiar dishes — crab hand rolls, fried chicken wings, roasted duck — and transforms them into something exemplary. Spicy crab-fat mayonnaise melts perfectly into a mixture of sushi rice and chunks of Dungeness crab. Makrut lime leaf, sansho peppers, and green peppercorns enliven a crisp thrice-fried chicken wing. Succulent roast duck accompanies a satisfying nabe of hand-torn noodles swimming in spicy sesame and soy milk broth. They’re all touches of a chef who doesn’t just draw from his varied experiences, but also knows how to distill the best of them into a dish. And it doesn’t hurt that the vibes — and service — are warm and inviting, whether you want a quick solo meal at the bar or an intimate date night.

If there were ever a season that this restaurant — the second from chef Ed Szymanski and restaurateur Patricia Howard (Dame, Crevette) — could, and should, claim, it would be winter. Their supremely cozy English bistro that feels like an English country home boasts menus filled with pure comfort and joy: curried lamb Scotch egg; crispy pig’s head with an endive remoulade; grilled mushrooms with marmite hollandaise; and a short rib, carrot, and stilton pie with mashed potatoes. Better yet, they’re now offering brunch on the weekends, and offering their much-loved and previously scarce Welsh rarebit cheeseburger, too. So, what are you waiting for?

Many bars claim to have a little something for everyone, but few heed that sentiment like Golden Ratio, which comes from the same team behind Cafe Mado and Place des Fêtes. In this sense, it’s clearly an overachiever: For every cocktail on the menu, there’s a non-alcoholic counterpart that’s not just the same recipe, sans the alcohol — but instead a wholly independent and unique creation. Together, both drinks aim to embody the essence of whatever ingredient they’re focused on, from purple shiso and apple to toothache tree and parsnip. And as exceptional as the cocktails are, the bar snacks are equally impressive, like smoked sunchoke profiteroles and butter toast topped with savory anchovies and bonito butter. But whatever you do, don’t sleep on the crispy hake, with a featherlight crumb exterior and a rich, garlicky aioli to pair with it all.

With acclaimed chef Cosme Aguilar of Long Island City’s Casa Enrique behind the counter, you already know this seafood destination is going to be excellent and it more than delivers on that promise. Quique Crudo’s menu celebrates the sea, with everything from a whole lobster ceviche and shrimp aguachile to crab tostadas and fried oysters, along with a few dishes from the land, like creamy guacamole with totopos, a bright baby gem salad, and sopecitos with chorizo. Don’t sleep on the steak tartare tostada, either, or a mezcal Negroni. And save room for some housemade ice cream for dessert. P.S. Did we mention they now take reservations, too? You’re welcome.

First of all, if you haven’t yet had the flour tortillas from Corima, served simply with a serving of recado negro butter, you need to amend that quickly. Second, know that you can find their excellent tortillas and so much more now in Park Slope at Vato, a handsome bakery and all-day cafe that the team opened in November. You can purchase some tortillas to take home and while you’re there; you should also purchase some delightful conchas filled with yuzu curd, a sumptuous churro, and an incredible sourdough cinnamon bun with copious, generous layer of vanilla frosting. Then, of course, there are the burritos with the aforementioned tortillas; we’re partial to the classic bean and cheese, or the hearty burnt ends with egg and cheese, no doubt a reference to the chef Fidel Caballero’s upbringing in both Ciudad Juarez, Mexico, and El Paso, Texas.

Walk-ins only.

Chefs and owners Jerald and Nhung Dao Head continue to serve some of the most heartfelt Vietnamese cooking in the city, and we can’t think of a better way to spend a wintry day (or night) than gathered with friends here, sharing every single thing on the menu. Now that they’re serving up their signature phở, there’s no excuse not to visit. Another must-order is their bún dau mam tôm, a bountiful platter of grilled pork intestines, housemade blood sausage, sticky rice sausage, and tofu, along with fresh herbs and rice vermicelli, all to be dipped in a pungent fermented shrimp paste. (They also have an entirely vegan version.) Whatever you do, don’t skip the tofu; they make it in house. P.S. The Heads are working on a new spot, Phê, on the same block, too, with Vietnamese coffee service, and bánh mì.

At this subterranean spot from Claud alum Nicholas Tamburo and Momofuku Ko alum Nikita Malhotra, no one leaves unimpressed. Smithereens is very much a celebration of New England-style seafood, from the housemade anadama bread served with seaweed butter (a must) to the lobster roll, which places the utmost emphasis on the main ingredient: the potato roll gets brushed in butter infused with roasted lobster shells, and chunks of freshly steamed lobster are tossed in mayonnaise made from reduced lobster stock. Other standouts include the buckwheat pancake with smoked bluefish; smoky abalone skewers with shitake mushrooms and a cured egg yolk; a rice dish that plays on clam chowder; and a showstopping whole mackerel. For dessert, do opt for the mind-bending celery ice cream float, and the apple cider doughnut with optional paw paw ice cream. If you love white wine, Malhotra’s fondness for riesling puts you in good company; but there are other playful options, including cocktails. (Order the Chet Baker; trust us.)

Markette, from chef India Doris (formerly of Crown Shy and Saga) is at its best when it delves into the personal, drawing from Doris’ Jamaican and Scottish heritage while growing up in London. That translates into memorable dishes like her signature peri peri chicken bursting with flavor, and light-as-air salt cod fritters paired with a fiery scotch bonnet aioli. Other standouts not to be missed? Braised oxtail atop a gratin of crispy cheddar polenta, and grilled lamb served with curried lentils, fluffy pita, and crispy rice. Don’t leave without ordering at least one dessert, especially whatever rendition of a cheesecake they have at the moment. All together, everything makes for a meal that’ll linger with you, and that leaves an impression.

The restorative powers of a bowl of Nepali Bhanchha Ghar’s jhol momo are not to be underestimated any time of year, but especially when temperatures start to dip. The longtime Jackson Heights establishment and multi-time winner of the annual Momo Crawl makes some of the most exceptionally juicy momos in town, and they’re only enhanced further by the tangy and comforting tomato-based jhol broth. But don’t just come here for the momos — although you could do just that. You should also consider the fried sel roti, crunchy wai wai sadeko, the confit-like beef tongue to start (if they have it), a warming bowl of thenthuk, and some fluffy eggs bara (pancakes made with lentils), to top it all off.

Walk-ins only.

Now that it’s officially cozy season, keep Cafe Rue Dix in your rotation of cozy locales. Why? Because you’re bound to feel right at home the moment you pull up a chair at this Senegalese-French restaurant, a neighborhood staple for more than a decade. With its cozy bistro-inspired setting, and hearty mix of fare, you’re bound to leave feeling full and satisfied. Our favorite picks? A steamy platter of thiebou djeun (Senegal’s national dish of jollof rice and fish), the spicy mafe (beef stew cooked with a creamy peanut butter sauce), and steak frites, paired with some café Touba (traditional Senegalese coffee blended with spices).

Since 2020, acclaimed chef Marc Forgione has been the faithful steward of this longtime neighborhood standby first owned by chef Frank DeCarlo and, over time, he’s remained true to its legacy, while also evolving it into a place all his own. With a chill in the air, there’s no better time to find solace in the woodfired cooking that Peasant has always been known for, whether you indulge in the signature suckling pig, the supremely comforting Borlotti beans, or the roasted skate wing. And then there’s the all-Italian wine list, overseen by Michael Laudenslager, that’s a perfect accompaniment to any and all of the dishes on the menu.

There’s never been a better time for Thai cuisine in New York City. You’ve got OGs in Queens like Ayada and Chao Thai, as well as newer pioneers like Bangkok Supper Club, UnTable, Len Len, and Narkara. And in Williamsburg, there’s Kru, from chef Ohm Suansilphong, the opening head chef of the wildly popular Fish Cheeks, and his wife, Kiki Supap. This is Thai food unlike what you’ve likely had before: Burned fish-sauce labneh adds balance to a creamy crab meat tartlet. Airy, crisp shards of tripe accompany spiced steak tartare. Honey soy crispy pork belly takes its cues from Italian porchetta. And slowly braised beef tongue, as the base of a Massaman curry, placed atop a bed of jasmine rice, is a sublime way to wrap up your meal. Pro tip: Don’t sleep on the wine list, overseen by wine director James O’Brien (Popina).

Lovely and lively, this Levantine bistro from the owner of storied Midtown French bistro La Bonne Soupe offers an array of dishes that draw their influences from Syria, Lebanon, and Palestine, and all to delicious effect, thanks to the work of chef Omenyah Hassan (Pasquale Jones and Legacy Records), a Queens native whose parents originally hail from Alexandria. You’ll want to start your meal with the Arak Baladi or a glass of Lebanese wine, and from there, it’ll be a tough call as to what you should order. Our suggestion? Don’t forgo the charred eggplant with a luscious black garlic toum, the batata harra, or the tortellini-like shish barak, swathed in a bright and tangy yogurt sauce.