The Resy Hit List: Where In New York You’ll Want to Eat Right Now

Somssi, the latest venture from the team behind Atoboy and Atomix, and led by their longtime director of operations Ahris Kim, possesses a winning combination of nostalgia, ingenuity, and warmth that makes for an unforgettable meal. While there’s a familiarity to many of the dishes — especially if you grew up in an Asian American household — there’s also enough that’s new and different to captivate your interests, whether it’s a tender grilled ox tongue paired expertly with romesco and wasabi, a standout bowl of curried rice with mushrooms, topped with a fried egg, or perfectly al dente linguine dressed in a ragù of mustard kimchi. Should you arrive early enough, do order the mutton chop; sold in limited quantities each night, it takes on the characteristics of Chinese cumin lamb with true aplomb. And maybe an order or two of the potato potato potato; trust us. And save room for all the desserts, especially the nutmeg tart with orange Chantilly and the white rabbit ice cream with five-spice peanuts. Whether you stop by for a quick drink (do check out their menu of “little beverages”) and a bite, or a proper feast, you’ll leave feeling full, indeed.

No doubt there were some New Yorkers who shed tears of joy upon learning that the much-adored Ugly Baby was returning, after closing its original doors in Carroll Gardens in 2024. Now that day has finally come, this time in Williamsburg and with the same chef, Sirichai Sreparplarn. While it’s hard to capture the exact same essence of the original location, this new location does, more or less, feel a lot like the original: vibrant and buzzing and filled with all kinds of stimuli to attract your senses. And while Ugly Baby does indeed maintain its reputation for fiery dishes (see the whole section of the menu listed simply as “ugly”), it also offers dishes that are bit milder, too (see the “laughs” and “cries” portions of the menu). At Ugly Baby, though, as always, the spice isn’t just there to see how much pain one can endure in Scoville units; it adds depth and complexity to the dishes. The menu isn’t exactly as it once was, either, but it’s refreshing to see a slew of new and creative plates, from strawberries topped with dried shrimp, fish sauce, and chiles to a satisfying bowl of omelet soup with pork meatballs and an excellent whole fried fish redolent with herbs and spices.

This sleek newcomer from chef Ned Baldwin carries forth the legacy for excellence that he and his team have built over a decade at Houseman: straightforward cooking, meticulous attention to sourcing (Baldwin catches his own fish from time to time), and satisfying flavors. Like Houseman, it’s also located a bit off the beaten path, in a stretch of East Williamsburg that’s also home to the Amant arts foundation, and the artistic influences leave quite the impression. If the triptych aquarium — an installation by artist Pierre Huyghe — is any indication, this is a restaurant that centers on seafood, and you’d do well to heed the signs by ordering the pil pil butterflied black seabass, grilled monkfish with ras el hanout and carrot amba, or grilled whole scallops with kasu butter plum. Whatever you do, do not forgo an order — or two — of the impeccable fries: Double-fried and served with a savory rouille, they’re some of the city’s best. P.S. Their greenery-filled rooftop patio, BarZoli, is now open, too.

Burmese Bites has been a fixture of New York’s dining scene in one form or another since 2014, but it wasn’t until this year that Myo Lin Thway and his wife and business partner Rebecca Nant finally opened their first brick-and-mortar location to call their own. Located in Astoria, this much-loved purveyor of everything from keema palata (flatbread stuffed with ground chicken) and mohinga (catfish noodle soup) to ah meh tha hin (beef curry) and ngashint chaut sat (crispy eels tossed in a spicy chile mix) never disappoints with their signature flair for balancing spice, heat, sweetness, and textures with aplomb. So, grab a crew and order as much of the menu as you can, including the lahpet thoke (fermented tea-leaf salad), tohu kyaw (crispy chickpea tofu), and nga hin (fish curry), and do leave some room for a slice of shwe kyi (semolina and coconut cake), too.

Walk-ins only.

There’s not much that can improve upon an early evening spent at Zig Zag Oyster Bar with the doors flung wide open, a Bloody Mary in hand, and a tower of oysters, littleneck clams, and Bang’s Island mussels by your side. Add some peel-and-eat shrimp, creamy crab dip paired with buttery Ritz crackers, and some boiled potatoes topped with slivers of horseradish and you’re all set. This oyster bar from the same team behind spots seafood-centric spots like Cervo’s and Eel Bar doesn’t disappoint, and their mastery of shellfish, bivalves, and fish is on full display here: You see it in the subtle pepper notes in the cooked clams, the flavor packed into those peel-and-eat shrimp, and the sublime seasonal salads that might pair summer-ripe golden tomatoes with meaty tuna. Don’t forget to end your meal with either the lemon torte, olive oil ice cream, or both.

Following a barbecue renaissance in the early aughts, New York finds itself once again in the midst of a barbecue resurgence, only this time the barbecue has become that much more regional, creative, and specific — unafraid to riff on the standards and do its own thing. Two strong examples: Bark Barbecue out in Bushwick, where Ruben Santana puts his own spin on Dominican and Texan barbecue, and Kirbee’s, the result of two former Texas pitmasters finding themselves in Greenpoint, Brooklyn, armed with smoker ovens and serving up sides of spaghetti slicked in a green poblano sauce. Kirbee’s menu is compact—just four set plates —with no substitutions. Our advice? Opt for either the Jonny’s Plate (prime brisket, sweet and tangy pork ribs, succulent smoked turkey, creamy potato salad, crisp coleslaw) or the Chuck’s Plate (prime brisket, Molotov pork ribs, snappy housemade sausage, green spaghetti, charro beans with queso fresco), and  finish it all off with one of their puddings (your choice of chocolate or banana).

Walk-ins only.

There is no shortage of excellent French restaurants in New York, but there’s something truly special about Zimmi’s that makes it stand out among the crowd. Maybe it’s the warm service, or the careful attention to detail, down to the floral check presenters. Or maybe it’s the fact that this is French fare that’s not your usual: At Zimmi’s, chef Maxime Pradié cooks Gallic standards on his own terms. The result, with its focus on time-honored techniques, is a joy to experience. While the menu changes all the time with the seasons, autumn is an especially lovely time to visit. What could be more comforting than tucking into tripes à la Nicoise with panisse, black olives, and herbs de Provence? Or devouring a luscious plate of tagliatelle with chicken ragout and sage? Regardless of season, however, never miss a chance to try the kitchen’s exceptional housemade charcuterie. P.S. We can’t wait to stop by Bar à Part, their bar next door, for a pre- and/or post-dinner glass of wine, too.

With the exception of the excellent Dame and Lord’s, British fare isn’t relatively easy to come by in New York, and Dean’s, the newest collaboration between King and Jupiter’s Jess Shadbolt and Annie Shi, aims to change that — and that they do. The food hews toward tradition but it’s not a carbon copy of what you’d find from your local pub in the U.K. Crisp pork scratchings dusted with five spice and cumin crackle and shatter. A curried coronation salad omits the requisite chicken, but maintains the dish’ essence. An off-menu stargazy pie comes with a pair of fish eyes and a fish tail popping up above the buttery pastry that gives way to a cozy, creamy blend of mackerel, cod, hake, and potatoes underneath. Do not sleep on the cold roast beef, a take on a proper ploughman’s lunch, paired with horseradish cream, pickled walnuts, and an earthy Montgomery cheddar. Nor should you overlook crab with housemade crumpets. There’s plenty of Guinness to go around, but of course the wine list, overseen by Shi (who also owns Lei) is an ideal move, too.

The evolution of the New York City steakhouse continues, and Elder is just the latest example of how steakhouses or, in this case — British chop houses — are refashioning these tried-and-true establishments into new and thrilling experiences. At this British Indian chop house from acclaimed chef Sujan Sarkar of Chicago’s Indienne and Nadu, the beans on toast get served over a sourdough kulcha, the Wellington consists of roasted beets and celeriac, stuffed with a mushroom and goat cheese cream, and the Berkshire pork chop is served with Vindaloo masala. You’ll also find dishes like a tandoori chicken roulade, chicken and leek gustaba, duck seekh kebabs, and masala fries, side by side with pommes puree and quail scotch eggs. In short, it’s a refreshing and pitch-perfect take on a classic dining institution.

Gabriel Kreuther’s wood-fired brasserie in Hudson Yards is both an homage to his hometown of Alsace and to New York, the city he’s called home for decades. That translates to handmade Alsatian pretzels paired with horseradish cheddar dip and classic tarte flambees, as well as aged bluefin tuna crudo with a black garlic anchoïade and a playful beet chitarra pasta contrasted with oysters, horseradish, smoked sturgeon, and salmon roe. Saverne possesses the same finesse and expertise that you’d expect from a chef known for his fine dining skills, but it’s not quite as formal as what you’d expect from Kreuther’s namesake restaurant, making it ideal for a quick drink and a snack or a longer, fuller feast. Whatever you do, do save room for dessert; Saverne boasts one of the longest dessert menus in recent memory, and the coupes glacées are not to be missed.

If you love Odo East Village, chances are high you’ll feel the same way about Odo. This Michelin-starred kaiseki counter from chef Hiroki Odo has been a trailblazer in the kaiseki space since it first opened in 2018. The menu changes all the time, but Odo’s commitment to the craft of kaiseki, and to experimentation, is an enduring constant that reveals itself in dishes like housemade sesame tofu and soba laced with salmon roe to croquettes that evoke memories of New England clam chowder and shaved lamb shoulder à la shabu shabu. All of it amounts to a singular dining experience you won’t soon forget. P.S. Don’t overlook the Odo Lounge, the speakeasy bar tucked behind the counter, either, where you can sip on some of Japan’s finest whiskys and enjoy a wholly different menu of à la carte specialties and two different tasting menus.

Book on

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 spring day (or night) than gathered with friends, sharing everything on the menu. Their bún dau mam tôm is one of the city’s essential dishes: 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 housemade tofu. You also don’t want to miss out on their newest endeavor, Phê, located on the same block, with Vietnamese coffee service and bánh mì, both classic and deconstructed. And for the full Mắm experience, finish things off with a glass of wine and some kem ngô ice cream from Lai Rai.

First things first: Let’s all agree that dim sum is the best brunch. Now that we’ve settled that, allow us to encourage you to stop by Ping’s on Mott Street for some of the city’s best dim sum. Ping’s serves dim sum all day, so if you’re in the mood for roast pork buns or crystal vegetable dumplings, you can have them any time. But we also implore you to not limit yourself to ordering just dim sum when you head here; it’s also worth stopping by Ping’s for their exemplary Cantonese specialties like braised noodles with sliced abalone and sea cucumber, half crispy fried chicken with garlic, or stir-fried manila clams with black bean sauce. And if you’re a planner, it’s worth the extra effort to reserve an order of their salt-baked chicken, lamb stew, steamed oysters or scallops in XO sauce, and shrimp lava toast — trust us.

Next to the city’s oldest Chinese restaurant is one of the most exemplary, and the most recent recipient of a Beard honor for best new restaurant. What King and Dean’s co-owner Annie Shi has created is something truly special: a jewel box where the food is distinctly Chinese American, while the wines span the globe. Chef Patty Lee’s menu is not composed of “traditional” Chinese American classics, instead offering new favorites, like Lady Edison Jinhua ham with thinly sliced seasonal fruit; chilled celtuce with kombu jelly in a pool of bright red vinegar; 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. But it’s also one where you can stop in for a quick bite of salted mustard greens with green chickpeas and fresh rice cakes, paired with a glass of dry Jurançon, and an order of the mango shaved ice to finish.

The nostalgic Old World spirit that infuses Anton’s is indeed a comforting balm, and seven years after its first opened in New York, Anton’s has become a beloved city mainstay for classic New York fare with an Eastern European influence. Few dishes are as satisfying as a bowl of their housemade, hand-cut angel hair Francese — a heartfelt ode to Gene’s on 11th Street — or an order of their olive-oil whipped potatoes. You’ll never see us saying no to an order of the mixed chicories, dotted with chunks of Stilton, or the warm apple crisp à la mode. It’s the kind of place fit for any occasion, and for any meal (weekday lunch is an especially strong draw thanks to their $14 pasta specials, we must note), and the warm, generous service only makes it that much sweeter. (This is especially the case if you happen to be served by none other than Dennis Mullally, who’s worked at the restaurant since it opened, and has been serving in city restaurants for more than 50 years.) So, what are you waiting for?

The city’s first food truck specializing in Ethiopian and Eritrean cuisine now has a permanent home, after serving their delicious injera, tibs, shiro, misir, and gomen across the boroughs, from a commissary in Long Island City to an outpost on Governors Island for nearly a decade. Now, in a cozy, elegant space on Skillman Avenue, you’ll find all your favorite dishes, plus even more: creative cocktails made with hibiscus, cardamom, and cucumber; smoky berbere spiced prawns; and a standout version of doro wot, Ethiopia’s beloved chicken stew that gets slow braised for hours on end. Whatever you do, come hungry, and do order yourself plenty of injera — deeply fermented and bouncy — to pair with nearly everything on the menu.