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No, we can't swing a trip to Italy every summer. But with the arrival of Roscioli NYC, we can feel like we have, regardless of the season. A family-owned operation born in Rome, Roscioli is world-renowned as one of Italy's finest for its curation of cheeses, meats, breads and wine. Back in 2021, the storied institution came to NYC for a week-long residency at Ariel Arce's dinner party soiree, Niche Niche. It was there that the team decided a longer layover in New York was needed. With Arce on as a partner, Roscioli gained permanence by taking over the Niche Niche spot in the West Village in 2023. Now, Roscioli NYC serves as the first-ever concept outside of the motherland. Located on the corner of King and MacDougal, Roscioli delights as an ode to everything Italian, functioning as a one-stop of curated and imported goodies and two distinct dining experiences, both fine and casual, that bring the storied cooking of Rome to life.   The vibe: Roscioli's ethos is that "great ingredients from the deli make for a great meal." Their ground-level space builds off that, as the dining room sits smack dab in the middle of a functioning delicatessen. Nearly every inch of the dual-purpose room is stocked with various Italian provisions—jars of green olives and pepperocini hover over booths. At the same time, tables for two can admire the restaurant's dried pasta and sauces while eating them. It is easy to walk up to the glass-case deli counter that also doubles as a kitchen, and point...

Even 10 years later, a reservation is just as hard to come by at Lilia, which is why I jumped at the chance at a last-minute, late-night reservation, before even confirming the possibility of tablemates. And as someone who had yet to make it inside (really, I gave up trying some time ago), I was relatively surprised that most of what was revered in the early days at Lilia still remains. Comparing notes left by our previous restaurant editor, who reviewed back in 2016, a recent 2025 visit yielded the same "crispy, fresh-from-the-fryer hulls" of cacio e pepe, sheep’s milk agnolotti and ribboned malfadine from the pasta section and a filet of bass that's still coated with a punchy and herby salsa verde dressing. You might pause and think that Lilia is due for reinvigoration. But perhaps, when you've become the blueprint of modern Italian cuisine in the city, it is best to follow Missy Robbins' lead and "keep it simple." And at a decade in, Robbins' greatest hits still look good. The aforementioned agnolotti remains one of the most popular for good reason: the silky, saffron thread-laced sauce coats ravioli, plump with an airy and soft whipped goat cheese that may just take you to heaven. The flame still churns out filets of bass with a salsa verde that should be mixed with the potatoes underneath, but now blowfish tails are also pulled from the fire, as the little charred morsels come to life with a nice crust of lemon and earthiness from cracked coriander. And the finisher...

After opening in 1929, MoMA became key to spreading the gospel of modern art over the course of the 20th century, positioning itself as a kind of temple for only the most dedicated aficionados. Today, that approach has largely been discarded in favor of a refreshingly more inclusive program that features women and artists of color, as well as lesser-known figures from global reaches beyond Europe and the United States. MoMA has become increasingly user-friendly through successive expansions—2019 added 40,000 square feet of new exhibition space, including street-facing galleries free to the public, as well as a dedicated venue for live programming and performances. Current amenities include MoMA’s sculpture garden and cinema, as well as a Michelin-starred restaurant run by Danny Meyer (don’t worry; there are also less-expensive dining options). Then there’s The MoMA Design Store, which sells furnishings and other merchandise as well as books. Still, it’s hard for MoMA to completely shake off its legacy; people still come to see famous artists such as Picasso and Matisse, after all. But through repeated renewal and re-invention, MoMA has exceeded its original role as modernism’s incubator to become one of NYC’s most important—and visited—museums.

There’s been much written about how Billy Durney’s Red Hook Tavern draws inspiration from New York institutions. The font used for the restaurant’s name could be mistaken for Minetta Tavern’s from afar, and there are two ales dedicated to McSorley’s. But once we secured a seat (if you manage to score a prime-time reservation, play the lottery), we quickly realized the experience here is its very own thing.After an affable employee leads you down the narrow dining room or to one of the 18 bar seats, your first priority is to order the Dry Aged Red Hook Tavern Burger ($24). This pub-style burger is hefty but manageable. The simple dish—a dry-aged patty cloaked in American cheese and topped with raw white onions, then sandwiched between sesame rolls—is cooked to a perfect temperature. This juicy burger is one of the best we’ve tasted in the city.It’s no surprise that the burger and the menu’s other meat options are also expertly executed. Durney showed off his expertise with proteins at Hometown Bar-B-Que, a popular destination despite its location in difficult-to-get-to Red Hook, that’s known for its ribs, brisket, sausages, pastrami and other barbecue dishes with global touches.Executive chef Allison Plumer interprets the nostalgia that Red Hook Tavern strives for with an unfussy approach that results in plates you’ll want to devour on a cold winter day. The country-ham croquettes ($10), which are filled with white cheddar and sit atop a swath of dijonnaise, can be popped...

When approaching LaRina Pastificio & Vino, co-owner Giulia Pelliccioni paid tribute to her grandmother Rina, who owned a pasta shop back in Rimini, Italy. With co-owner Roberto Aita (Aita Trattoria), Pelliccioni (the Mayflower) pulls influence from Italy’s pastifici (pasta factories) for this Fort Greene market-restaurant: Heaps of handmade ravioli, tagliatelle and buckwheat conchiglie are cranked out of the airy space. Out of a semi-exposed kitchen, chef-partner and Top Chef alum Silvia Barban (Giovanni Rana) serves pastas à la carte, with options like agnolotti with braised beef, ravioli plump with basil pesto and string beans and thick hunks of spinach lasagna that is layered with the three b's: beef, bolognese and bechamel. The recently redone interior reads like an Italian getaway with breezy, red and white cushions, gold sconces and handpainted touches if you know where to look. The revamped patio is just as inviting, with a mix of wooden and marble tables, a flush of greenery and string lights that bring a glow to it all well into the evening.   

Sushi Nakazawa was a bit of a revelation when its doors swung open in 2013. Chef Daisuke Nakazawa's arrival in New York brought a certain fervor, galvanizing diners with an apprenticeship under sushi legend Jiro Ono, which was thoroughly documented in Jiro Dreams of Sushi. Evidence that he learned much from his teacher, Nakazawa's edomae-style cuisine ushered in its own era of dining in New York, spawning countless counters that have yet to fall out of style. Over a decade later, Sushi Nakazawa continues to do what it does best: coaxing out the true nature of the fish laid before you. Talented staff play with the temperature to create a chilled uni that doesn't so much melt as dissolve in the mouth. While pinky slices of grouper are gently dusted with lemon zest, that's so good it guarantees an eye-roll. If you struggle to get through 20-plus courses of buttery and bouncy scallops and cuts of medium to fatty salmon, you can always ask for less rice as the meal continues on. But if you end up swimming in stride, you can request your favorite cut at the finish line. Don't forget to save room for Nakazawa's tamago, which was perfected all those years ago.  Yes, the price has risen over the years (now $160 in the dining room, $190 at the counters), and the footprint expanded, with service spilling out into a side room and at a mini counter near the front. You can also find Sushi Nakazawa in other cities, including Washington, D.C. Still, growth aside, this one particular sushi...

We really like eating around the city, and we're guessing you do, too. So lucky for all of us, we've packed all our favorite restaurants under one roof at the Time Out Market New York. The DUMBO location in Empire Stores has fried chicken from Jacob’s Pickles, pizza from Fornino, delicious bagels from Ess-a-bagel and more amazing eateries—all cherry-picked by us. Chow down over two floors with views of the East River, Brooklyn Bridge and Manhattan skyline.  RECOMMENDED: The best things do in NYC

If you thought getting a table at Per Se was tough, try getting into Rao’s. On second thought, don’t. Rao’s (pronounced “RAY-ohs”) is really a private club without the dues. To eat here, you’ll need a personal invite from one of the heavy hitters who “owns” a table. These CEOs, actors, politicians, news personalities and neighborhood old-timers established a long-standing arrangement with the late, legendary owner Frankie “No” Pellegrino, and that's what ensures a seat at one of the ten tables at the Italian-American icon. In fact, reading this review is probably the closest you’ll get to Rao’s.

Confidant is a neighborhood restaurant that strikes a sleek balance between newness and familiarity. The laidback spot has a relaxed feel while also serving up some thrilling takes on classic dishes. The bright, intimate vibe makes it a great choice for date nights, gathering with a small group of friends or taking out-of-towners. After a few recent visits, I can (confidently) say it’s one of the best new dining destinations in the area. The vibe: The narrow, brick-lined space is dominated by an often-packed chef’s counter where chatty diners add to the room’s convivial energy. Small wooden tables and a long banquette fill the rest of the space, which feels like a cross between a hip wine store and the first floor of a Brooklyn townhouse.  The food: The Prawn Pot Pie is a must-order dish and one of the best things I’ve had all year. The pastry is buttery, flaky perfection and the filling itself is an addictive, creamy and slightly spicy stew. I’m also thankful to our server for her passionate advocacy for an order of sunchokes, which were bursting with bright, tangy flavor. On the starter front, don’t sleep on the Trout Mousse. The drinks: You’ll want to sample a few of the unique cocktails on offer, including the M&M Negroni (mezcal, amaro, vermouth and blood orange), which has the added value of a tasty top foam layer, and the Saler’s Delight (Lillet Blanc, Salers, green chartreuse and tonic) for all my clear liquor aficionados looking for something a little lighter.Time...

Standing at the foot of the High Line along Gansevoort Street in the Meatpacking District, the 63,000 square facility features both indoor and outdoor exhibition space. True to its founder Gertrude Vanderbilt's wishes, the Whitney is dedicated to presenting the work of American artists. Its collection holds about 15,000 pieces by nearly 2,000 artists, including Alexander Calder, Willem de Kooning, Edward Hopper (the Whitney is the largest repository of Hopper's artwork in the world), Jasper Johns, Louise Nevelson, Georgia O’Keeffe and Claes Oldenburg. Still, the museum’s reputation rests mainly on its temporary shows, particularly the Whitney Biennial. Held in even-numbered years, the Biennial remains the most prestigious (and controversial) assessment of contemporary art in America. Three outdoor sculpture spaces provide views of the Hudson and the surrounding neighborhood. This is a goldmine for slightly lesser-known but fantastic exhibitions.