GUIDE: New York
Shaken & Stirred
Multiple Locations:
Union Square, Union SquareCuisine: American, Latin American, New American
$$$
Jean-Georges Vongerichten’s ABC Kitchen and ABC Cocina share the same distinctive, whimsical-meets-chic aesthetic, seasonal market inspiration, and thoughtful, just-a-bit quirky ethos. READ REVIEW
109 E. 56th St., at The Lombardy Hotel
Midtown East
Cuisine: Steak
$$$$
At American Cut, celebrity chef Marc Forgione—the mohawked man who won Season Three of The Next Iron Chef and in 2010 was the youngest American to win a Michelin star—plays with his food in ways you just won’t find at other midtown meat emporiums. READ REVIEW
6 W. 24th St.
Flatiron
Cuisine: American, Bar, Creole/Cajun
$$
The long zinc bar in the front of Bo's is a sort of alluring beacon of what’s to come. The Big Easy looks pretty good in the Big Apple—and it tastes good, too. READ REVIEW
211 West Broadway
Tribeca
Cuisine: New American
$$$
If you’ve ever wondered how fine-dining chefs might interpret bar staples (not to mention brunch), this is the place to feast and find out. READ REVIEW
508 W. 42nd St.
Midtown West
Cuisine: American, New American
Though it’s located right on Forty-Second Street, Eden Local is a calm, lovely spot where you’ll find welcome relief from the buzz outside, whether you come for breakfast, lunch, brunch, or dinner. READ REVIEW
40 Avenue B
East Village
Cuisine: Mexican
$$
While it's never been easy to find great Mexican food in New York, Mexico City–born, Paris-trained chef Roberto Santibañez of Fonda works it out. READ REVIEW
64 Downing St.
West Village
Cuisine: Mediterranean
$$$
Co-owners Antonio Pezzella and Vitor Proenca have curated the menu into a greatest-hits package of southern European dishes they’ve been eating all their lives. READ REVIEW
354 Bowery
NoHo
Cuisine: Mexican
$$
A light coating of vinegar-spiked oil clings like dew to each julienned strip of radish in the tangy ensalada de rábano. Delicious. But what are those silver-dollar-size slivers with the cherry pink centers, pretty enough to wear as a brooch? The chef, who just made the salad, is but a few feet away, looking out occasionally across the counter from the eat-in bar, so why not ask? Without missing a chop, Danny Mena shoots back: “Watermelon radishes, from Satur Farms on Long Island.” READ REVIEW
5 W. 21st St.
Flatiron
Cuisine: New American
$$$
Given his background, which includes roles at elBulli, Momofuku Noodle Bar, and Per Se, the chef’s smart interpretation of seasonal New American cuisine should come as no surprise. READ REVIEW
310 Spring St.
Hudson Square
Cuisine: Bar
$
Owner Jason LaGarenne has dropped (The) Anchor—the nautical-themed bar that formerly occupied this space—along with much of the extravagance that went with it, for a more low-key seaside vibe, in the spirit of the Montauk neighbor that it’s named after. In this new guise, the indulgences are all channeled straight to the cocktail menu, and the deceptively refined bar bites. READ REVIEW
