Where To Eat In New York City

New York City has more than 22,000 restaurants, but, surprisingly, that number has remained relatively stable since the '80s, according to Forbes. That's because — despite the numerous obstacles that the industry has faced with the pandemic, inflation, and staffing issues — new restaurants are consistently opening while old restaurants are constantly finding ways to survive. The Big Apple remains a city where chefs and restaurateurs want to succeed despite naysayers claiming that its dining scene is dying. 

This plethora of choices is why NYC is a dream destination for foodies. The 15 spots listed below range from trendy newcomers to restaurants that serve cuisines that are hard to find outside of their native countries to a five-decades old fine dining establishment that is still at the top. They are all popular and may require waiting in long lines or making reservations way in advance, but the payoff will be worthwhile, according to critics and Yelp reviewers.

When star chef Amanda Cohen opened New York City's first vegetarian restaurant in 2008, vegetarian and vegan cuisine were not yet in vogue. As a leader in vegetable-focused fine dining, Cohen's approach toward vegetables isn't to be mainstream or healthy, but to make dishes that are as innovative and tasty as possible. This approach is why even non-vegetarians seek out Dirt Candy, with one Yelp reviewer raving about carrot sliders that they claim could make people forget about cheeseburgers and another who comments that they didn't miss meat while eating dishes like kale sausage.

Tasting menus at NYC fine dining establishments are usually pricey, especially one from a Michelin-starred restaurant, which Dirt Candy received for the first time in 2022. However, one Yelp reviewer found the prix fixe to be "reasonable" given the quality of the food and presentation. Diners at Dirt Candy also do not have to pay a tip or extra surcharges as Cohen got rid of this system in 2015 in an effort to pay all her staff members a living wage (via Gothamist). And while other restaurants tend to increase their prices by at least 15% in the year after receiving a Michelin star, Cohen stated that she would not follow this trend.

Golden Diner takes traditional diner favorites and incorporates flavors from countries like Korea, Japan, and Thailand. Chef Sam Yoo has combined his Korean-American heritage with his work at fine dining establishments like Torrisi Italian Specialties and Momofuku Ko to create what he calls an Asian diner. "Initially, I set out to create a place that paid homage to the communities of the Lower East Side, Chinatown, and Little Italy, where I live," he tells Grub Street. "Then, it clicked: 'Hey, this is a diner.' "

A burger is the representative dish of any diner, and Grub Street says that the restaurant's burger with its mushroom and Korean gochujang sauce is one of the city's best. They also recommend the Chinatown egg & cheese sando, which includes a hash brown patty and sesame-scallion milk bun, and can be made into a BEC with a bacon add-on. Many Yelp reviewers also love the honey butter pancakes that are a take on Korean honey butter chips. One reviewer calls them the best pancakes they ever had with their light, fluffy inside and crispy outside.

Crown Shy describes itself as a neighborhood restaurant that offers farm-to-table cuisine prepared by fine dining techniques. So while it is a Michelin one-star restaurant serving sophisticated New American food, it doesn't have a stuffy vibe, according to Time Out. During the Time Out critic's meal, the servers were dressed casually in white T-shirts, jeans, and black Converse/ Snoop Dogg's "Drop It Like It's Hot" was on the playlist.

It is because of this vibe that one Yelp reviewer said Crown Shy is both perfect for a special occasion meal or simply getting cocktails and a few small plates. Many reviews, including Time Out's, mention the pull-apart bread flavored by lemon zest and olives that is notable for being complimentary — which has become rare in fine dining establishments. Another standout dish is pastry chef Renata Ameni's satsuma orange ice cream topped with a toasted marshmallow and honeycombs, which Time Out says tastes like a creamsicle.

In a city filled with pizza options, L'Industrie Pizzeria's slices are known for their extra-thin crust and fresh ingredients imported from Italy, according to The Infatuation. The 10 daily pizza varieties make up its entire menu with the exception of one sandwich type that is announced every Wednesday on Instagram and a handful of desserts. Eater New York points out how the restaurant is different from its pizzeria counterparts, which have extensive menus with appetizers, pasta, and salads. When Eater critic asked Massimo Laveglia, the restaurant's Florence-born owner about this, he simply answered, "We're not a restaurant ... we're a slice spot."

His answer shows his confidence in his pizza, which has popped up in various best-of lists, including one by the Daily Meal's best 101 pizzas in America. As for recommendations, both Eater and The Infatuation highlight the burrata pizza — with its creamy, cold cheese actually working to its benefit — and the pepperoni, which has a natural sweetness rather than the artificial saltiness that people are used to eating. 

While there are many high-end, pricey sushi restaurants in New York City, The Infatuation says that those who seek "sushi perfection" come to Sushi Nakazawa. The reason is, unlike other omakases, where the nigiri is dressed with other toppings and flavors, the freshness and quality of the fish are highlighted by barely dressing it with some sea salt, soy sauce, or maybe a shiso leaf. One Yelp reviewer recalls how fresh her hotate was as the chef shucked it right before it was served and also tapped it to show how it "dance[d]."

The 20-piece omakase experience involves the chef telling a story about each piece, which some may find pretentious. On the other hand, echoing The Infatuation's notion that Nakazawa is for true sushi lovers, one reviewer argues that the restaurant is also selling a one-of-a-kind experience and the brand name of Daisuke Nakazawa — the star chef whose name is engraved on the serving trays for social media branding, according to New York Magazine.

The idea of Cote, which is a combination of a Korean barbecue and an American steakhouse, is so smart and simple that New York Magazine questions why no one had thought of it before. It takes the best part of the Korean barbecue experience — grilling the meat right at your table —and elevates it with American Wagyu or aged meat that is USDA prime or above. New York Magazine also highlights the restaurant's side dishes like the egg soufflé, homemade kimchi, and well-executed soju cocktail and wine list.

One Yelp reviewer points out how the guests do not have to grill their own meat and how the ventilation system is built into the grill instead of having a loud hood over it. While these elements are a part of traditional Korean barbecue, for those who aren't familiar with them, they can be inconvenient. The reviewer mentions that they appreciated the perfectly cooked meat by the servers and being able to have conversations at a normal volume.

The Thai spice levels at Ugly Baby are not for the faint of heart as chef Sirichai Sreparplarn will not adjust them, per New York Magazine. However, if diners are ready for the sweating, tearing, and nose-blowing that the hot flavors will inevitably cause, the magazine says that they will be treated to New York City's best Thai restaurant. One Yelp reviewer shares that there are menu items that are labeled with an emoji to indicate "extreme spice," but warns that even the "normal" dishes are spicy.

Eater New York critic Robert Sietsema notes that the menu consists of cuisine from all over Thailand that non-natives will probably not be as familiar with and to not expect pad thai. They highlight the kang hoh, which consists of hung le, a sweet Chiang Mai stew of pork shoulder and red curry paste, that also has glass noodles and greens and pairs with pig skin and sticky rice. "Like an ugly infant, it's not much to look at," they write. "But it provides a kaleidoscope of flavors, probably unlike anything you've tasted in a Thai restaurant before."