De Mole Mexican restaurant in Williamsburg is a family affair. Headed by Executive Chef/Co-Owner Jose Luis Flores who worked with chefs such as Douglas Rodriguez and Richard Sandoval, he has created an ode to his family recipes and heritage in Brooklyn.
The former Dressler space in Brooklyn has been transformed into Chef Polo Dobkin’s Meadowsweet.
Amylos Taverna is a wonderful new spot in Astoria, which blends the old with the new beautifully. Located just a walk away from the famous Omonia Café, the Arvanitis family attempts to combine traditional Greek fare with a contemporary sensibility at their newest venture.
When I walked into this bright, hipster spot in Greenpoint, I never imagined I would get anything close to an authentic Mexican meal in there. I was very wrong.
Part Thai karaoke bar, part restaurant, Playground houses its eatery along a long narrow space on the first floor.
Wus Wonton King is perhaps one of the grandest, most memorable Cantonese meals I have had in New York City.
Within the spread of Le District lies a quiet 28-seater nook called L’Appart. Styled as a “chef’s apartment”, this Michelin starred spot is helmed by Executive Chef Nicolas “Nico” Abello who offers a changing, seasonal menu.
Miznon is a pita-centric spot opened in Chelsea Market recently. The brainchild of Chef Eyal Shani, one of Israel’s most famous Chefs, there are branches of this concept in Vienna and Paris.
Nepali Bhancha Ghar, small, a bi-level Himalayan food spot in Jackson Heights serves one of the best momo soups in town.
Looking for an approachable, farm fresh spot in Harlem for some thoughtful New American cuisine, then Clay is just the place for you.
Dan Mezzalingua and Executive Chef Joe LoNigro (Otto’s Tacos) have just launched a new concept restaurant that revolutionizes chicken.
Brine is a self-serve spot in Chelsea serving what might just be some of the BEST chicken I have tried recently – I kid you not!
Ruumy’s Tavern is restaurateur Mike Kocak’s newest venture located in the heart of Hell’s Kitchen. Located steps away from the Theatre district, Ruumy’s offers theatergoers and New Yorkers a haven away from the milieu of tourist traps that one might get suckered into.
Dawa Bhuti has managed to strike a perfect balance between her Tibetan heritage and culinary school training at her eponymous spot in Woodside.
Roberto Caporuscio is the ultimate “Pizza Maestro”. This passionate pizza purveyor owns Kesté Pizzeria which serves perhaps some of the most authentic Neapolitan pies in the city.
Not the easiest spot to find as its hoisted atop a strip of tiny Indian stores but finding Phayul is well worth your while as it probably serves some of the best Tibetan food in the area.
Chef Seki Shi of Sushi Seki has introduced a marvelous dining concept at his flagship Time Square location. The “Kappo Room” is a stunning space where one is privy to Chef Rikimaru showcasing his skills in an open kitchen.
Chef Seki Shi has established his brand as one of the premium sushi houses in New York City since the inception of Sushi Seki in 2002. The resounding success of Chef’s endeavors has since led to a Chelsea branch and his flagship location in Times Square.
Benares, located on Murray Street offers downtowners a spot to satisfy their Indian food cravings.
Every Monday evening, the space that houses Tasting Social’s Mountainbird in East Harlem, transforms into a delicious little slice of Spain. Chef Cedric Durand offers an eclectic menu of Modern Spanish Tapas at Tastings Social Gaudir, which transported me back to my trip two years ago.
Queens is home to some of the most authentic ethnic food destinations in New York City. Amidst all this lies Sevan, a gem amongst the very few Armenian restaurants in the city.
Right off Seventh Avenue, in the West Village is a hidden gem. Gardënia, a seasonally driven, Mediterranean restaurant that focuses on flavours from Southern Europe, is truly a delightful find.
Alpha Fusion is Henry Yang’s Pan-Asian restaurant on 34th street, serving a mash up of Japanese, Chinese, Thai, Vietnamese cuisine. This Bond Street trained chef has always been passionate about experimenting with different flavors and textures.
