Although the menu includes many lighter options, Fedora is really the place to go when you want to indulge a bit. Every night here feels like a party, and the kitchen is open late. Read more.
Still in its youth, Joseph Leonard is already essential to the neighborhood. Gabe Stulman's tiny neighborhood spot puts out a great vibe and even better food. [Eater 38 Member] Read more.
Great for a cocktail and people watching! French fries are quite tasty and there's a decent oyster selection.
Visit the tearoom in the morning, when the sun illuminates the room in a dreamy golden hue, and the crowds have cleared out. Read more.
Perla is the year-old Italian restaurant from young gun chef Michael Toscano and restaurateur Gabe Stulman. Toscano has a knack for cooking pasta dishes and monster pieces of meat.
The menu includes dark rye spätzle, braised pork neck with bacon, albacore tuna crudo with pumpkin seeds, and an elaborate burger topped with crispy fennel and farmhouse cheddar. Read more.
The team from one of Philadelphia's most exciting restaurants recently opened a spinoff in the West Village. High Street on Hudson serves monster breakfast sandwiches & hearty pastries every morning. Read more.
Nix is the new casual vegetarian restaurant from chef John Fraser and former Conde Nast editorial director James Truman. The Dovetail chef is working with a wok and a tandoor oven here. Read more.
The best deal on premises is the Chengdu standard dan dan noodles. Normally $7.50, during lunch the house throws in a bonus app,which can be Japanese seaweed salad, edamame, or Chinese dumplings. Read more.
Fried rabbit, crispy artichokes, and fresh fruit are on the menu at this new restaurant from the West Village power couple. It's sort of a French bar meets an Italian country home. Read more.
The roquefort-topped burger is one of the dishes that kicked off the haute burger craze, but it also deserves special recognition as the menu item that got diners hooked on Bloomfield's cuisine. Read more.
Served with an Italian salsa verde redolent of anchovies and capers, the half chicken is every bit as good as it ever was, perhaps better. Read more.
