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

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.

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.

Given chef Kevin Finch’s culinary pedigree in Michelin-starred kitchens like Atelier Crenn and Maaemo — you might assume the food at Arthur, his new Greenpoint bistro in the former Fulgurances Laundromat, would have the same tweezer-y aesthetic. We’re happy to say it does not. What Arthur does possess is the finesse and attention to detail that you’d come to expect from those restaurants, in an inviting, relaxed space. It’s easy enough to drop in for their signature brioche martini, plus a bowl of spicy peanuts laced with chile, lime, and Sichuan spices, paired with a lemony grilled leek skewer and an order of housemade brioche with a side of creamy blue cheese. Or opt for something more substantial, and if you do, don’t overlook the chicken, which could be one of the best of its kind in recent memory: juicy cuts of Sasso chicken breast and wings paired with crisped dirty rice. Finch wastes no part of the bird — the thighs are fashioned into a mousse that he layers under the skin of each breast. In short, it’s worth the price, and then some. Pro tip: Arthur now offers prix-fixe lunch on Fridays and Saturdays and, on Wednesdays, their burger on a Japanese milk bun.

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, summer is an especially lovely time to visit. Fairytale eggplant and patty pan squash transform beautifully into petits farcis Niçois stuffed with an earthy lamb and pork filling. Ripe stone fruit becomes an ideal medium for buttery pies served à la mode. Regardless of season, however, never miss a chance to try the kitchen’s exceptional housemade charcuterie.

This might be the year of the restaurant identity crisis, with diners (or mostly critics) questioning what qualifies as a pub or tavern (see: the Dean’s discourse). The truth is that no matter your definition, what matters most is how it makes you feel. And after a meal at this latest venture from restaurateur Juan Correa (Papa San) and Francisco Castillo, the former chef de cuisine of Llama San, you’ll likely leave feeling charmed by the seemingly simple, elegant cooking and hospitality. What struck us most during a recent visit was the overriding sense of eclectic nostalgia: a playlist that hopped from Outkast to Moby, and dishes that skillfully channeled the late ’90s and early aughts. A few standouts: comforting grilled potato bread with cultured butter; refreshing celery salad with shaved frozen avocado; savory black lentils with squid and kabocha squash puree; creamy potato cappelletti; and perfectly crisp seasoned fries with a garlic aioli.

This SoHo spot from the same team behind Kiko takes the very best of what you love about wine bars, sake bars, and izakayas, and weaves it all together seamlessly for an ideal, easygoing place to share a multitude of small plates, and to pair them with some exceptionally curated wines, sakes, and highballs. Futomaki featuring Dungeness crab is both sweet and filling; Jimmy Nardellos offer a perfect savory counterpoint to white nectarines in a refreshing bonito broth; the ever-changing selection of fresh sashimi is thoughtful and delicately prepared; and the Zerbinatti melon parfait is an ideal way to end your meal (definitely don’t delay while that prized melon is still in season).

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.

Japanese wagyu is one of those ingredients you’ll find on many menus these days, but you likely won’t experience it in quite the same way as you do when you dine here. This first American outpost of a beloved Japanese wagyu specialist is known for serving fresh, often rare cuts of exceptionally marbled beef that’s sourced directly from Japan, much of it a bit leaner, and not nearly as aged, than you’d normally find. The result is beef that melts away like butter, and shines in the classical preparations that they prepare and serve to order in front of each guest. Choose from two different chef’s choice experiences — you can’t go wrong with whichever one you go with — and if you really want to splurge, opt for the uni-chateaubriand supplement which features juicy cuts of beef, creamy sea urchin, and soft grains of fluffy white rice.

What began as a pandemic-era pop-up in a backyard in Ozone Park now occupies two outposts in Brooklyn — one inside the Time Out Market in Dumbo and the latest in a sprawling 8,000-square-foot brick-and-mortar space in Bushwick where chef Ruben Santana’s Dominican Texas barbecue grabs the spotlight. At long communal tables, diners gather with trays filled with everything from Dominican tortas, arroz congrí, and mac and cheese to hearty pork ribs, sweet and spiced longaniza sausages, succulent brisket, and overflowing sandwiches stuffed with pulled pork, maduros, and fried cheese. Santana adopts central Texas barbecue traditions of cooking low and slow over a live fire fueled by white oak, and adds Dominican seasonings, marinades and techniques from his family’s kitchen to create a barbecue menu you’d be hard pressed to find anywhere else. It’s places like Bark Barbecue that are redefining the city’s reputation for great barbecue in the best ways.

Walk-ins only. More info here.

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.

Should you find yourself in Dumbo, do consider stopping by this laid-back restaurant from an all-star duo for some of the city’s best margaritas and Northern Mexican specialties. At Titán, cocktail expert Ivy Mix pours a variety of drinks ranging from margaritas and micheladas to palomas, and chef Alan Delgado (Los Burritos Juárez) serves comforting takes on classics like suadero tacos with housemade tortillas, hearty chile colorado with guajillo braised pork shoulder, and broiled oysters dotted with bone marrow butter and morita. And if the weather is ideal, a seat in the lovely backyard can’t be beat.