Ryan Sutton's 1 star review: "Try the bone marrow and suet-laced burger; it sports a soft, pate-like texture and a gentle, dry-aged funk." Read more.
From Ryan Sutton's 2 star review: "Orkin slays you with shio or shoyu ramen just as much as with that garlic mazemen, a flavor so distinctive it should have the same trademark protection as a Cronut." Read more.
Dave Pasternack's menu has 11 crudo plates, plus antipasti, three pasta dishes, grilled fish, & a handful of meat entrees. The wine list has a wide selection of crisp Italian whites. Read more.
The menu features a lot of grilled and roasted meats, as well as homemade pastas, salads, and charcuterie items. Appetizers are priced in the low teens, and most of the entrees are in the mid 20s. Read more.
Cosme is now being fueled by caffeine direct from Mexican espresso company Buna. Make sure to pair it with this bursting meringue bomb. Read more.
La Sirena is the massive new Italian restaurant in the Maritime Hotel from Mario Batali and Joe Bastianich. The space features two dining rooms connected by a huge marble bar. Read more.
This new midtown hotspot is the brainchild of Iron Chef Masaharu Morimoto, loved for its ramen focus and wide selection of sakes. Pair the flavors of their tonkatsu ramen with a glass daiginjo sake. Read more.
A meal here might include Southern-style white shrimp, rich pork rillettes, crispy squid with green onions, bright scallop ceviche, and spicy chopped tuna on toast. Read more.
Ignacio Mattos serves rustic, market-driven dishes that don't easily fit into any one classification. Standouts include mussels escabeche, ricotta dumplings, and excellent beef tartare with sunchokes. Read more.
The theme at this restaurant under the High Line is, roughly: spring break on the Amalfi coast in 1989. Santina offers terrific grilled fish dishes, as well as some very good vegetable-based pastas. Read more.
The new restaurant from the Charlie Bird crew features pizzas cooked in wood-fired Stefano Ferraro ovens. The menu features a classic Margherita, and a clam pie. Read more.
