The Top 10: New NYC Restaurants

New York City is renowned for its pioneering culinary scene and legendary chefs, but the end of 2016 and the beginning of the new year ushered in a particularly outstanding crop of restaurants. With the re-opening of Danny Meyer’s beloved Union Square Café and Tom Colicchio’s new restaurant at The Beekman hotel, there has been a resurgence of old-world–style haunts and brasseries that present modern, market-driven spins on traditional dishes. Celebrity chefs are also reinventing their gastronomic talents with Jean-Georges Vongerichten opening a casual vegetarian eatery and April Bloomfield helming a butcher market and restaurant on the Upper West Side.

Contact Indagare for assistance planning a vacation to New York City. Our specialists can book you at the hotel that is right for you and plan great meals at the below restaurants.

Union Square Café

Restaurateur Danny Meyer’s famed Union Square Café reopened at the end of 2016 to much fanfare and took over a new, larger space just blocks from the original location. The look is decidedly refreshed, but still retains elements of the original, including dark wood furnishings, evergreen accents and contemporary art adorning the white walls. The two floors create more space for diners and offer an airy, convivial ambiance for beloved dishes like the burger (which launched Shake Shack), delicious pastas of parpardelle with duck confit and unique favorites like the pan-roasted venison. A well-edited list of craft cocktails and wines accompanies the menu. Read more.

Related: Top Tables New York City

Loring Place

A former chef from Jean-Georges’ ABC Kitchen has put a distinct spin on farm-to-table cuisine at his own restaurant (at top, center and right) in Greenwich Village. The modern setting with a sleek bar, whimsical light fixtures and minimalist design reflects the simple yet inspired dishes. Begin with the Mediterranean small plates of hummus, grilled shrimp or spiced cauliflower before entrées of pastas, pizzas, fish and meats, such as suckling pig with pineapple and jalapeños. The menu evolves with the seasons and the emphasis is always on local, market-driven ingredients. Read more.


– Kira Reinke on February 28, 2017



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