Chef April Bloomfield holds her own and then some at New York's top gastropub. Arguably the best restaurant burger in New York is served here, and the gnudi needs no introduction. [Eater 38 Member] Read more.
Okonomi does Williamsburg proud with waste-free Japanese lunch and exotic ramen dinner. The set menu always involves a bowl of rice and miso soup, the veggie accompaniments vary seasonally. 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.
Inventive and addictive sushi – try the Spicy McBomb, The Pork Betty and the Hotate Punch. Finally serving Beer and Sake too!
Congratulations, you've found one of Esquire's Best Bars in America. Oysters and absinthe. Repeat. Read more.
Stop by for French brunch classics executed to perfection (at a reasonable price!). Combine that with a killer Bloody Mary and a cozy, comfortable vibe - you really can't go wrong.
Everything is delicious, if you don't eat pork, make sure you ask about it in every dish, though. I wish I was eating their quinoa right now.
New udon spot in the East Village. Generous portions and pretty authentic. The ankake udon is bomb. They offer Kaedama and its cash only. Highly recommended!
Exciting pork driven menu. Traif (meaning the opposite of Kosher) puts together an affordable menu of small and large plates that are so unique in cuisine style. Read more.
The communal table is awesome...order some sake, get some pork gyozas, a course of their signature sushi tacos (huh?) and a pork belly udon to finish.
The restaurant's signature dish is the result of what happens when you sandwich half a chicken between a roaring hot skillet and a 35-pound brick. One of our 5 favorite roast chickens in the city! Read more.
"El favorito de Prabal Gurung quien viste a Michelle Obama y a Mila Kunis. Pionero en ofrecer autentica comida marroquí en la zona."
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.
