Best Restaurants in New York
— Chef-Recommended

at Di Fara Pizza

"Dom DeMarco hand-stretches every dough ball. The sauce is barely cooked — raw San Marzano chunks, not a uniform paste. Three cheeses melt in uneven pools. This is why people wait t…"

at Le Bernardin

"Ripert's barely-cooked salmon technique is a lesson in restraint. The fish is warm through but not flaking — barely past raw. The watercress emulsion adds acidity without overwhelm…"

at Sushi Nakazawa

"Nakazawa trained under Jiro Ono for 11 years. That lineage shows in every piece — the rice temperature, the pressure of the fingers, the exact moment each fish is served. The toro …"

at Keens Steakhouse

"The mutton chop is why Keens has existed since 1885. A single saddle chop, dry-aged, broiled under high heat until the fat cap caramelizes. It is served on a pewter plate with a ba…"

at Juliana's Pizza

"Coal-fired at 900F — the pizza spends 90 seconds in the oven. The crust has leopard-spot charring, the bottom is blistered, the mozzarella pools and browns in irregular patterns. T…"

at Chef's Table at Brooklyn Fare

"The 18-course tasting at Chef's Table is the most demanding seat in New York. The counter is 18 seats. The menu changes daily, sometimes mid-service. The French-Japanese fusion is …"

at Tim Ho Wan

"Har Gow at Tim Ho Wan — the shrimp dumplings are pleated with a translucent wheat starch wrapper, the filling is 90% shrimp with a small amount of bamboo shoot for texture. The wra…"

at Totto Ramen

"Miso Totto Ramen — the miso is dissolved into a chicken-pork base, topped with ground pork, corn, bean sprouts, and a sheet of nori. The miso provides an umami depth that the paita…"