Bobby Flay is serving rustic Mediterranean fare in a gorgeous space. Menu includes tapas-style shareable plates, Greek-style dips, wood-fired pizzas, grilled seafood dishes, and vegetables galore. Read more.
In addition to raw bar items, the menu has gnocchi with roasted pumpkin, crispy sweet potatoes with pomegranate, and ocean trout en croûte. Don't miss the house-cured fish with caviar. Read more.
At this sunny new restaurant in The Standard East Village, John Fraser is serving an inspired version of California cuisine. The roasted beets, carrots Wellington, and lamb saddle are early standouts.
Industry legend Chris Cannon has put together a stellar wine list with a lot of affordable sparkling options. All'Onda is a great choice for date night, or a solo splurge at the bar.
The menu features East Coast seafood favorites. Look for cherrystone clams stuffed with pancetta, roasted Brussels sprouts with bacon and peanuts, fried rice with seafood and pork belly.
Head to Amanda Freitag's revamp for matzo ball soup with bone marrow, crispy Buffalo-style skate wings, Brussels sprouts with chili jam, or a plump cheeseburger with a mountain of crispy fries. Read more.
Like the London original, the menu includes dishes from all across Mexico, including many specialties from the Yucatan region, plus a few non-traditional items. Read more.
At this gorgeous restaurant in the brand new Marlton hotel, chefs Michael Reardon and Jeremy Blutstein are serving a mix of American and Mediterranean cuisines. Read more.
The chef is serving small plates, like grilled cheese "pane con tomate," shrimp poppers, fluke crudo, grilled octopus with almonds, escargot with chickpeas, and lamb tartare with black olives.
The menu features regional specialties from all over Italy, including crudo, caviar, homemade pastas, lobster-filled calamari, Marsala-braised snails, and a pan-roasted veal chop.
A unique take on Mexican cuisine here, with a menu that includes ceviches, tacos, and large plates to share. Diners have praised the eggs with urchin, the wings, the scallop and beef heart ceviche.
