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In a city overrun with high-priced omakase options, Noda manages to stand out.
Known for his whole roast chicken at Le Turtle, Greg Proechel’s venture at the Made Hotel hints at a new, Asian-themed direction.
The definition of this sacred New York dining institution has changed over the years, but the best steakhouses share certain time-honored qualities.
At Gabriel Stulman’s first hotel restaurant, the menu is dotted with familiar dishes that have been reworked in creative, unfamiliar ways.
Douglas Kim builds his noodle recipes with a perfectionist’s attention to detail.
Our restaurant critic finds a sushi master’s new omakase counter needs some work.
Once-agreeable trends have merged into a single, formulaic genre that is at odds with what’s left of the city’s cutting-edge dining culture.
Hippie grandma pizza, Roman ribs, and tangy crispy beef.
Where to find a nourishing bowl of noodles, a fiery Sichuan fix in midtown, and the annual big-money, banquet-style splurge.
Unlike back in 1991, when the restaurant first opened, the great chef isn’t out to shock the world here.
The viral sensation arrives in New York and sprinkles some digital fairy dust on our critic’s Instagram feed.
It’s described as a “Japanese brasserie,” but the template has clearly been lifted from Asian-fusion megahits like Nobu and Tao.
Dong Zhenxiang’s eagerly awaited, elaborately hyped Peking-duck palace serves one of the most expensive birds in town.
Really expensive restaurants, clickbait dishes, domineering-male-dominated kitchens, and more.
An agenda for eating (and drinking) the very best New York has to offer right now.
Adam Platt’s favorite places to eat this year.
Like the original Aviary, this one is billed as a bar with plenty of snacks and troupes of mixologists, herbalogists, and ice aficionados on hand.
The acclaimed restaurant has moved to a new location, but chef César Ramirez remains fiercely committed to old-school luxury dining.
The Major Food Group’s makeover of the old Four Seasons’ Pool Room is both soothing and sleepy.
From cow’s head to pig’s foot, and everything in between.
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