Jack's Club: Sweet coppa, sweet soppressata, smoked mozzarella, and sundried tomato. Excellent smoked fresh mozzarella add a creamy flavor & texture, nicely balanced by the sweetness of the tomatoes. Read more.
Any of the super crispy Pizza In Pala style slices are the move at this pizza-joint-meets-Ferrari-dealership space. Read more.
New spot Dirty French, specializes in traditional dishes like Cote de Boeuf alongside Moroccan dishes and even creole flavors from Louisiana. Read more.
Robert Sietsema is convinced that Sao Mai may be the best Vietnamese restaurant New Yorkers have. Keep an eye out for the goi bo, banh cuon, and for all you naysayers, give the pho a shot.
If it's your first time here, get the #1 pho Xe Lua - their signature dish, add a little the house hot sauce, perfect comfort food for winter.
Barbecue maestro Hugh Mangum's West Village branch of Mighty Quinn's has opened. Come up to the counter, place an order, jockey for a chair or stool and eat. For the first time wine, is on the menu! Read more.
Sticky rice with the bang bang sauce is amazing! (Actually try the bang bang sauce with everything). Fun cocktails, great service, impressive food presentation. Bass was ok but pork belly delicious!
Chef David has classical training in Japan and will tailor a wide variety of his fresh fish selection to fit your sushi desires.
Cocktails how you want them at West Village newcomer The Happiest Hour, opening next week. Try the Little Red Dress, made with strawberry, cocoa and soda. It goes well with rum, red wine, or vodka. Read more.
Fish tacos were yummy and so was the diablo drink! Flan and peanut butter and chocolate chili ice cream for dessert was a perfect finish.
You want fusion? Try this: The Spicy Brisket Bahn Mi. Slow-stewed meat with shredded vegetables.
Getting two tacos? Get guacamole on one and split it. It's just the right amount for two!
Some of the best pasta in the city (and cheap!). A haven in the midst of the hustle and bustle of SoHo
Bagels aside, the Nova and House Cured Salmon are already crowd pleasers; they also mix up fish salads like whitefish and tuna, all of which are served with bagels and all the fixings. 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.
Similar to what's available in Brooklyn — including the shop's ever popular breakfast sandwiches and Italian sub, plus a few more veggie options. One thing that's new is the liquor offerings. 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.
A nice new addition to the neighborhood. The pastrami sandwich is particularly good. The salads aren't great. IMO, they should be simpler and there should be more of them.
Hard to go wrong with the #10. Pro tip: the plate of greens / sprouts isn't a salad... put it in the soup, put the 2 sauces in too, then mix it all up!
Def try the pork cutlet curry, recommended for a reason. Also they have japanese marble soda (if you don't know you'll have to try it).
A real Italian couple runs the place. Their pizza is unbelievable and I don't even like pizza! Hands down best pizza in the city.
Noodles! Any of them and the soup dumplings. Best broth in the dumplings I’ve tasted here in NYC (and I’ve lived in Hong Kong all my life! So that’s pretty remarkable)
I normally hate wasabi, but the honey wasabi sauce that comes with the fried chicken wings is phenomenal.
