Special Occasions

Eater: In a dining world overrun with offal, Québécois heft, and pasta, it's nice to have a meal where a roasted carrot can blow you away. [Eater 38 Member] Read more.

The New Yorker: The chef’s fondness for wild food is reflected in both the menu and the restaurant’s décor. When asked about the vertical herb garden growing in the dining room, a server once replied, “It’s alive.” Read more.

Michelin Travel & Lifestyle: Seafood-centric dishes with East Asian ingredients never disappoint. Try marinated hamachi or cobia in curry broth. – Green Guide Editor

Michelin Travel & Lifestyle: It’s all local here, from veggie sliders and house-made charcuterie to roasted Brussels sprouts and braised hake. – Green Guide Editor

Time Out New York: Executive Chef Daniel Humm (also of NoMad) earned top honors as our 2013 Chef of the Year, in part due to the reinvented tasting menu here—a hymn for Gotham’s dining history. Read more.

Lily: Tasting Table (2013): "Two staggeringly reasonable, $65 omakase menus: 10 pieces of sushi and a hand roll, or a kappo selection of six cooked dishes, four pieces of sushi and one hand roll."

Eater: Keith McNally's reborn Minetta is a masterpiece—an old New York saloon, modern steakhouse and celeb haunt all in one. The problem: getting in. (The Black Label Burger is worth it.) [Eater 38 Member] Read more.

Eater: The tarte flambee is one of the best bar snacks in NYC. [Eater 38 Member]

Eater: Momofuku Ko has transformed into a four-star fine dining gem on the Bowery. Expect bespoke graffiti, a roomy chef's table, and pressed mackerel sushi that would make Jiro Ono himself swoon.

GQ Magazine: Whatever you eat at Per Se is worth whatever you have to pay. Try Chef Keller's legendary butter-poached lobster, and you'll be experiencing the best of New York.

Eater: Want top tier sushi at a great price? Head to Sushi Dojo. Order the 15-piece omakase and hand rolls. They also offers cooked dishes like braised snapper head and soba. Read more.

Lily: NYT *** (2014): "Sashimi and sushi omakase; oshitashi; agedashi tofu; anago with sea salt; fried eel bone."

Eater: Sushi Nakazawa is the 10-seat omakase restaurant from former Jiro Ono-apprentice Daisuke Nakazawa. Sushi Nakazawa serves omakase tastings paired with sake, but plans to introduce an expanded menu.

Eater: Yasuda regulars know their sushi chefs by name and send them Christmas cards. If you're not getting world-class omakase here, you're not at Yasuda. [Eater 38 Member] Read more.

Eater: Head to this Michelin-starred Tribeca restaurant to sample dishes from all across India, in a comfortable, and ever-so-slightly elegant setting. [Eater 38 Member]

Serious Eats: Go go go. You will not find a a better sushi experience than at this 10-seat, omakase-only hole in the wall in New York.

Lily: NYT Top New Restaurants *** (2018): "The dishes are elaborate, with upward of 20 ingredients, but they never go out of focus. The 10-course tasting menu is the only option; $175."

Lily: NYT Top New Restaurants *** (2018): "Blowfish à la diable; brouillade with snails; duck frites; rotisserie lobster; calf’s liver; artichoke tagine; mille-feuille; chocolate palette."

Lily: NYT Top New Restaurants *** (2018): "Either the sushi or kaiseki segments alone would be among the best of their type in the city, but the only place that does both this well is Shoji."

Lily: NYT Top New Restaurants ** (2018): "Sourdough crepe; tandoori sardine; scallops with pineapple and shiso; cold fried chicken; pork pie; Japanese cheesecake."

Lily: NYT Top New Restaurants ** (2018): "Mako Okano loves shabu shabu so much that she cooks it for every customer, bringing intimacy to the simple process of dunking meat into hot broth."

Lily: NYT Top New Restaurants *** (8/2019): "Pasta tasting; burrata with leeks; gnocco frito; anolini di Parma; tagliolini al ragù; veal cheek; rabbit and sweetbreads; olive oil cake; la dolcezza d’estate."

Lily: NYT Critic's Pick ** (6/2017): "Menu changes daily."

Lily: NYT Critic's Pick *** (11/2019): "Crab galette (bar menu); Vic’s burger (bar menu); Baywater Sweet oysters; tilefish; spaghetti neri; braised rabbit; lamb shoulder; pain perdu; soufflé; tarte Tatin."