Opened in 1933, the original location of Patsy's is the only old school coal oven pizzeria in New York that offers pizza by the slice. The crust will make you feel as if you are in Naples. Read more.
This postage stamp sized, low-fi, BYOB, cash-only restaurant punches far above its weight class offering some of the city’s best noodles. Don’t overlook the big tray chicken or the pork pancakes. Read more.
Headley and his crew turn seasonal vegetables into delectable salads and riffs on American comfort food favorites. The specials menu changes daily, and the rest of the menu is constantly evolving. Read more.
Pitmaster and Brooklyn native Bill Durney serves jerk-style baby backs, and the smoked and fried Sriracha wings, which come with ranch dressing spiked with cilantro. Six wings for $8. Read more.
Pies are topped with a three cheese blend, snips of fresh basil, and a thin layer of olive oil. Read more.
The baked clams are a "don't miss" dish & so is the chicken francese. The pork chops with peppers (sweet or hot, or both) is the city's most perfect evocation of that dish. Read more.
Under current chef Mathew Rudofker, we have seen the pendulum swing in the direction of innovation. There has been a progression not just on the a la carte menu, but in large format meals as well. Read more.
Gramercy Tavern is the king of farm-to-table cuisine in New York City. The front room is one of the best places in New York for a leisurely lunch, or a romantic meal during the week. Read more.
Italian-inspired breakfast options include cacio e pepe eggs, a white frittata with zucchini, and a mushroom and rapini patty with a sunnyside up egg. Read more.
