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The top spots tend to be small and intimate chef’s counters where you can watch your dinner take shape.
Everything, from the room to the performatory cooking itself, is designed to transport you straight to Japan — or an idealized version of it.
This week, we roll out a system we think is simpler and more in tune with the way New Yorkers want to eat.
The year was filled with excellent new restaurants; it was also filled with some truly irritating gimmicks.
A diner’s dozen.
The talented young chef Diego Garcia and a $30 million space aren’t quite enough to revitalize a relocated restaurant.
By restricting her menu to a lean framework of vegetables and pastas, has she stripped down Italian cuisine too much for jaded New York palates?
An artful new arrival and lots of comfortable (if pricey) old standbys.
Our restaurant critic catches his own meal on West 24th Street.
The cooking is trendy, crowd-pleasing, and accomplished.
With Korean flavors and seasonal flair, Junghyun Park’s elaborate venture is clearly designed as a lofty, ambitious bookend to his Atoboy operation.
The buzzed-about Brooklyn restaurant features elegant home-style cooking with an emphasis on small shared plates.
Midtown Manhattan offers a whole menagerie of great dining choices, from upscale steak and seafood palaces to Bukharan Diamond District joints.
The elemental pleasures of blood, bone, and the lustrous top layers of deckle fat remain timeless and the same.
Nobody did more than Bourdain to reveal the grimy realities lurking under big-city restaurants’ luxurious veneer.
The menu is filled with carefully rendered dishes drawn from the old French canon, which others might consider too quirky, expensive, or laborious.
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.