Don’t be seduced by the fish-shack persona of this West Village eatery—the landlubbing Choptank Burger is the real draw here. Read more.
Hamburger America filmaker George Motz has called this counter joint one of his favorite NYC newcomers. The star-butcher blend here—a 4oz mix of chuck, brisket & short rib—is a legitimate draw. Read more.
Named for a Havana ice cream shop, this is an all-hours "traditional Cuban luncheonette" from the Toloache/Yerba Buena chef's outfitted Caribbean-style. Read more.
Nick Curtin, formerly of Acme and Compose, is cooking rustic, market-driven New American fare. Order the clam chowder croquettes, the seared steak tartare, and anything cooked in the wood-fired oven. Read more.
Here's what happens when hipster chefs get it right. Market-driven goodness and go-to pizzas. Check out the Heritage Radio Network, which broadcasts from the dining room on Sundays. [Eater 38 Member] Read more.
The menu includes crispy calamari, an iceberg wedge, fluke crudo, 4 types of pasta, rotisserie chicken, and a dry-aged steak. Read more.
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.
Upland is opening! Make your reservations now. There may be fried Roman artichokes and tangles of spaghetti, and there will definitely be pizza. Tue, 10/28. Read more.
The intention here is not to showcase porterhouses, ribeyes, and New York strips, but cheaper cuts of meat at reduced prices. In doing so, it has produced some admirable food. Read more.