The 50 best restaurants in NYC right now

What is it? 2022's buzziest restaurant is as good as you’ve heard, maybe even better. It follows Bronx-raised chef Kwame Onwuachi's D.C. restaurants, Top Chef season and James Beard award. 

Why we love it? Its ethereal space, where sunshine streams in by day, and light fixtures fashioned after clouds are suspended overhead, is as comfortable as it is cooly grand. Its Afro-Caribbean-influenced menu lists one stunner after another, and its short rib pastrami is New York City’s can’t miss dish. 

What is it? At once an emblem of Old New York and a relative newcomer, Gage & Tollner was revived well over a century after first opening at this location in 1892. A trio of Brooklyn hospitality pros, including chef Sohui Kim, reopened the august institution to quick acclaim in 2021. 

Why we love it? G&T’s landmarked interior, which hosted several unrelated businesses before its latest unveiling, is beautiful: enveloped in crimson velvet, gilded and appointed with towering mirrors to reflect all its splendor. The menus are terrific, too, abundant with steaks, chops, seafood towers, sensational fried chicken and best-in-class desserts. The recent addition of weekend lunch service makes the tough-to-book Brooklyn jewel a little bit easier to get into, and G&T recently started making its sensational pastries available for pre-order. Check out Sunken Harbor Club upstairs, too, if you get the chance.

What is it? A New York City classic among New York City classics, Gramercy Tavern is both a special occasion destination and an every day, but better, kind of place. It’s the special sort of spot where you arrange to go after you’ve become engaged, or simply slip into to escape a sudden rain.

Why we love it? Big night out atmosphere crackles in the dining room in the back and the tavern space up front, with a bar that that feels like the place to be. The dining room’s $175 five-course tasting, which presently includes Arctic char and roasted duck breast, is splendid for a splurge, or you can order à la carte in the (also lovely) tavern section, where every main is $38 or less. 

What is it? New York City's best Italian restaurant. Rezdôra follows chef Stefano Secchi's turn at highly-regarded Osteria Francescana in Modena, Italy.

Why we love it? Dinner at Rezdôra feels like a new culinary experience even for people who grew up on pasta night. Individual plates are available, but its $98 regional pasta tasting is an exciting tour of the restaurant's best. Prime time reservations are still tough to acquire, but you should be able to ease in for weekday lunch. 

What is it? Per se alum chef Sungchul Shim’s $145 nine-course tasting of skewers inspired by Korean royal court cuisine. A sool pairing is also available for $105.

Why we love it? Kochi first opened in 2019 and was subsequently awarded a Michelin star. Ordering everything on the menu is usually relegated to daydreams, but at Kochi, it’s possible. Courses include items like charcoal grilled Spanish mackerel and braised short rib. Shim followed Kochi's success with five-star restaurant Mari late in 2021, which also collected a sparkler in 2022. His latest, Don Don, was also recently awarded four Time Out stars in these pages. 

What is it? Incredible omakase from Jiro Dreams of Sushi’s chef Daisuke Nakazawa.

Why we love it? This city’s full of expensive omakase, and Sushi Nakazawa has all the exquisite quality and reverent ambiance of its tip-top price peers for a slightly less account-clearing sum. It is not unexpected to see $300+ chef’s selections at NYC’s best sushi restaurants, but reservations at Nakazawa’s counter are $180 for about 20 palate-changing courses like fatty tuna, sea urchin and yellowtail. It’s $150 in the peaceful dining room, and perfect sake pairings are $90. Nakazawa followed his eponymous first spot with Saito in 2022.

What is it? This cozy Italian restaurant, run by the chef power couple of Jody Williams and Rita Sodi, is a rustic, sophisticated and heart-swelling gem.

Why we love it? The simple food—towering insalata verde, hearty chopped steak and any of the soul-satisfying pastas—makes this Village favorite a place where everyone wants to be a regular.

What is it? A Fort Greene bistro run by the powerhouses Gabriel Stulman and April Bloomfield. 

Why we love it? Chilled martinis. Veggies that sway with the season. And a roast chicken that helped solidfy its spot as one of the best new restaurants of 2023. Just know that even a year after opening, it is just as difficult to snag a table. But once you do, know that the wait will be worth it. 

What is it? NYC’s dazzling best new restaurant of 2021 with dishes seldom seen on local menus. 

Why we love it? The unstoppable Unapologetic Foods team spotlights what they refer to as “the forgotten side of India.” Dhamaka recently updated most of its menu, but favorites like the gurda kapoora (goat kidney, testicles, red onion and pao) and champaran meat (mutton, garlic, red chili) remain. 

What is it? Just joining its esteemed peers here, this self-billed “unconventional” Thai restaurant on a darling Brooklyn block is NYC’s best new restaurant of 2023. 

Why we love it? Untable’s outstanding drinks defy the conceit that all the good cocktails already exist, menu items like the crab croquettes with tom yum purée, tiger shrimp and “what the hell” fried rice (named for its fiery heat) are best in class, and the hospitality is warmly inviting. It also does not accept reservations, so prepare to wait for a table at last year’s finest debut. 

What is it? A pretty Israeli restaurant by way of Philadelphia in Williamsburg’s Hoxton hotel.

Why we love it? That K’Far might be better known as Laser Wolf’s related downstairs neighbor is a quirk of the headline cycle. The latter’s nice, and lovely, too, on the hotel’s 10th floor. But K’Far is superb on the lobby level, with large dining rooms arranged a few ways and a chicken schnitzel to recall again and again, along with savory baklava, Palestinian lamb tartare and world class dorade. 

What is it? Another win from the Unapologetic Foods crew, Semma brings the rural cuisine of Southern Indian cuisine to Greenwich Village. The Michelin Guide is also a fan, as the restaurant is currently the only Michelin-starred Indian restaurant in the country.

Why we love it? The menu journeys through Vijay Kumar’s upbringing in Tamil, India, many dishes of which have been unseen in the States. While the gunpowder dosas are reason enough to visit, the tamarind-laced snail dish Nathai Piratta should be added to your starters, while the fragrant and fall-apart lamb found in the Attu Kari Sukka is enough to keep you (and us) coming back time and time again.

What is it? “Contemporary Americana with a flair for sustainability.”  

Why we love it? It uses ingredients that would otherwise be relegated to waste in its fantastic preparations; it’s fresh and has knockout flavor combinations. The beets, mac and cheese, hake and pork chop are all superb and it is charming, comfortable and romantic in that carefree, French cinema kind of way.

What is it? Another newcomer among the best new restaurants of 2023, Figure Eight on lovely Cornelia Street "celebrates the culture and culinary richness of the lower Atlantic coast through a Chinese-American lens.”

Why we love it? Its seafood tower is among the best in town, a particularly delicious and celebratory addition to an already festive category. Its drinks, ribs and fried fish are real hits, too. 

What is it? “New York City’s first Korean steakhouse"—among the best in both categories.

Why we love it? Cote is sleek, stylish and superb, with gleaming, bronzed inset grills to heat all manner of meat at your table. It’s butcher’s feast cannot be beat, replete with American Wagyu beef and the requisite cumulous egg soufflé, duo of stews and banchan. 

What is it? Chef Junghyun Park’s array of modern Korean small plates are presented in five courses for a set price of $75. Fried chicken with gochujang and spicy peanut sauce is available as an add-on for $28. 

Why we love it? Tasting menus are one of the best ways to sample as much as possible, but some are too rigid and prohibitively expensive. Park’s prix-fixe is more affordable than most, and you’ll get to choose from a few options for some courses. 

What is it? Booming on Smith Street in Carroll Gardens since 2017, Ugly Baby is a Thai restaurant that will test the limits of your heat tolerance. Fiery flavors abound in the “stay-away spicy Udon Thani’s duck salad," and orders of soothing tue ka ko will slake any palate flames. 

Why we love it? Ugly Baby’s use of spice is a master class in heat notable to aficionados and novices alike. Like a lot of the city's best no-reservations restaurants, the wait for tables can be long, and if you don't nab a spot close to 5pm, expect to linger for a while. 

What is it? A familial seafood spot on a cozy Queens corner.

Why we love it? If you know anything about Elias Corner for fish, you know that the decades-old local favorite eschews menus in favor of a catch of the day display case. Choose from whole fish, octopus, bivalves and other fantastic sea fare. There’s a nice, breezy side deck in addition to Elias’ homey dining room. 

What is it? An excellent entrée to NYC’s nicer-than-normal restaurants, Crown Shy is as suitable for a special occasion as it is for an evening that unexpectedly turns a bit fancy. The 2019 opening was the first solo venture from the late great James Kent. 

Why we love it? Handsome, distinguished, and ultimately as delightful as a twirl around a ball, a visit to this sweeping space, where the spirits are as high as the ceilings, simply always seems important. The soothing Gruyère fritters that helped launch it all in 2019 are still here, and the related upstairs bar, Overstory is a knockout spot for drinks with a view after dinner. Crown Shy also hosts guest chefs some Sundays as well as a after running club subsequent Mondays. 

What is it? This Middle Eastern destination in Bay Ridge has been a standard-bearer in its category since 1998. Palestinian-born chef-owner Rawia Bishara deftly captures the flavors of her Nazareth childhood—charring eggplants in charcoal, rolling out pita and hand-making savory yogurt. 

Why we love it? Tanoreen’s staying power alone is evidence of its excellence, and it comes up often when you ask locals for restaurant recommendations. Try the variety of silky spreads like lemony labna and smoky baba ganoush.

What is it? Michelin-starred Oxomoco (from the team behind Speedy Romeo) focuses on wood-fired dishes. Taco options include beet “chorizo," fish and lamb varieties.

Why we love it? The food is serious and the atmosphere is buoyant and the whole place is a lot of fun. Case in point: Oxomoco has frozen drinks on its cocktail list, which many restaurants of this caliber can’t even. 

What is it? A vegan soul food restaurant led by executive chef Shenarri Freeman. Cadence is part of Overthrow Hospitality’s group of NYC plant-based restaurants. 

Why we love it? Freeman’s menu is a list of hits like the rich, expertly-textured grits and excellent hearts of palm cakes. The southern-fried lasagna with pine nut ricotta, spinach and a red wine Beyond Meat bolognese is a can't-miss dish.

What is it? Excellent neighborhood pasta worth visiting in spite of its caveats. 

Why we love it? Maybe it's because we first started visiting when Lillo still had a de facto BYOB policy and before it became almost impenetrably popular, but we keep recommending this tiny pasta shop even though it doesn’t have booze, a bathroom, hardly any seats or take credit cards. We’re just so fond of Lillo’s no-nonsense meatballs, fettuccine with speck and zucchini, branzino, broccoli rabe and lasagna, that we’re willing to wait for one of it’s smattering of tables and pay cash for the pleasure. Head to Henry Public next door for great drinks after dinner.

What is it? A Vietnamese restaurant that lit up the neighborhood when it first opened in 2019 and earned notices like a star in the New York Times and a Michelin Bib Gourmand nod in short order. 

Why we love it? Van Da still has some items from its opening menu—a good thing since it was never easy to nab a table. Early hits like the short rib grilled cheese with a shot of pho, shaking beef and shrimp and pork tapioca dumplings are as wonderful to return to as they are to taste for the first time. 

What is it? A favorite among favorites in a city with plenty of pizza. 

Why we love it? Ask any new or old pizza-maker about their inspiration, touchpoint, or simply their favorite pie, and Di Fara, which dates back to 1965, will come up again and again. Toppings include all the hits–sausage, pepperoni, mushrooms and so on–in addition to extras like soppressata, broccoli rabe and artichokes all atop thin, crispy crust.

What is it? NYC’s best barbecue destination. 

Why we love it? Hometown is in top form after more than ten years in Brooklyn. Lines still form and stretch all the way out the door for ribs, pulled pork, towering sandwiches and nice sides. It also has even more space to accommodate the crowds than when it first opened, both inside the warehouse-sized dual dining areas (each with its own bar), and outside at a multitude of picnic tables.  

What is it? An accolade-collecting special occasion destination with a focus on seasonality. 

Why we love it? Olmsted became almost impossible to book with it first opened in 2016, and its still worth the lower effort today. Its expertly executed and frequently rewritten menus are presently configured into an $89 dinner tasting, with ingredients like duck liver and sunchoke. 

What is it? Tania Apolinar and Giovanni Cervantes were on the hunt for a Mexican-styled taqueria in New York. When they didn’t find one to their liking, they opened their own. Even with a few years under its belt, Taqueria Ramirez keeps constant lines out the door, with hungry New Yorkers raving for a taste of all things porky and placed in a taco.

Why we love it? We recommend trying the Suadero, a cut of meat found between the lower flank and the sirloin that is popular in Mexico. But if it sells out, which it often does, order the Campechano which comes with a mix of suadero and longaniza.

What is it? One of NYC's few Persian restaurants where plates like roasted eggplant dip, beef kebab and rosewater sorbet shine bright. 

Why we love it? The Prospect Heights favorite is one of the best and only representations of Persian cuisine in town. Sofreh's lengthy cocktail list is also unlike most others in the area.

Since 1962, Syvlia’s has been a beacon of everything soul in the city. Serving US presidents, celebrities, and local Harlemities alike, Sylvia's is home to baked mac and cheese, soul-stirring greens and fried chicken as crispy as they come. While Mrs. Woods passed in 2012, her children and grandchildren keep her spirit alive, each and everyday. In 2024, the restaurant got its flowers, receiving an America’s Classics Award from the James Beard Foundation. 

What is it? A small dinner party like restaurant that spotlights Nigerian cuisine. 

Why we love it? Chef Ayo Balogun began hosting a pop-up dinner series influenced by convivial dining experiences in Nigeria. His restaurant in Bed Stuy, Dept of Culture, is modeled similarly  with just 16 spots mostly around one communal table (a few are at the kitchen-facing counter). Baolgun walks you through each course, teling the story of his upbringing and his north-central Nigerian cuisine. 

What is it? Translating to “driver’s restaurant,” Kisa pays homage to the roadside diners that catered to taxi drivers in Korea in the ‘80s.

Why we love it? Served baek ban-style, the traditional meal consists of your choice of protein, alongisde rice, soup and banchan. Even better, each platter tops out at $32. 

What is it? A charming neighborhood restaurant on a quaint corner that you might find yourself unexpectedly going out of your way to return to.

Why we love it? A relatively small menu actually allows for myriad combinations, visit after visit. We expect to try them all some day, once we can resist the temptation of Leland’s trout rillette, charred lemon skillet mussels and whole fried fish. The kitchen also turns out some of the best bread you’ll find in or out of NYC’s finest bakeries. 

What is it? Cantonese eats from chef Calin Eng. 

Why we love it? Chef Calvin Eng shared that he had one rule when approaching his first solo venture. “There was one rule in the very beginning for my bar team, my managers, and all the sous-chefs: every dish had to be a banger,” he said in Coveteur. It seems he has done exactly that. Still hot after a 2022 debut, the Williamsburg restaurant continues to please with Cantonese-American hits from the cacio e pepe with a ferment-y bean curd kick to the wonderfully umami MSG Martini.

What is it? Now operating for more than a decade, this is a cozy noodle bowl destination (we’d recommend the boat variety) where you’re sure to be satisfied.

Why we love it? These noodle soups are so fine you'll still want to seek them in the steamy summer. Colorful cocktails will cool you down when temperatures rise above the broth this season. 

What is it? What began as a Burmese cuisine pop-up by chef Myo Moe in 2015 became a brick-and-mortar restaurant in 2020. 

Why we love it? Rangoon's southeast Asian cuisine is less commonly seen in NYC, and Moe’s menu displays a nice array. Vibrant dishes like lemongrass fish noodle soup and curry varieties are served in the bright, sleek space. Its email list also includes special offers with surprising frequency, and Rangoon has gone on to open a Manhattan location.  

What is it? Bo Ky’s menu is one of few specializing in Chaoshan region cuisine. Its noodle menu is long, and you'll find roasted duck and rice dishes too.

Why we love it? Bo Ky is not only one the most comprehensive, but also one of the best noodle shops in the city, and it performs above its dollar sign designation. 

What is it? A vegetarian Indian food destination in Queens specializing in fast casual bites, savory snacks and colorful desserts. 

Why we love it? Generous portions and myriad combo platter options that let you try almost everything in just a few visits make this one of the borough's highest-ranking meatless options.

What is it? A vegetarian Ethiopian go-to with an abundance of items like red lentils in berbere sauce, ground split peas simmered with tomato and sautéed crimini mushrooms. Cool the heat of spicier bites with a bit of injera.

Why we love it? Individual orders are like a mini buffet. And Bunna’s sharable quality makes it a delightful date spot.

What is it? One of a few spots here that also appeared on our best restaurants of 2020 roundup, Kokomo is a Caribbean restaurant from husband and wife team Ria and Kevol Graham.

Why we love it? As we wrote at the time, Kokomo’s wood-fired flatbreads, slow braised oxtail and chicken and waffles are all bonafide comfort foods. The restaurant interior’s warm tones and florid design further set the mood, and we recently named Kokomo NYC's best outdoor dining spot in our Best of the City awards. 

What is it? A tiny, two table spot owned and operated by chefs from some of NYC’s best (and most expensive!) sushi restaurants for far less cash. 

Why we love it? Even with its slightly hard-to-find, second floor location and paucity of seats, we will happily take Sushi 35 West’s sensational salmon roe, sea urchin, Spanish mackerel and striped jack to go for the opportunity to taste exceptionally sourced fish improved by beautiful knifework. 

What is it? A pair of previous Hanoi House staffers took over this neighborhood spot in an area that was once an enclave of New York's Vietnamese population. They stayed true to the kitchen’s comforting recipes and incorporated a few updates.  

Why we love it? There's a share of great Vietnamese restaurants in NYC, and Com Tam Ninh Kieu's homestyle preparations have become increasingly unique among them. 

What is it? A perpetually-packed Greek restaurant that commands crowds even in a neighborhood saturated with the cuisine. 

Why we love it? Although Taverna Kyclades keeps it casual, lively lunch and dinner here always feel like an event. This is also the rare spot that maintains a long menu where everything (like the grilled octopus, saganaki, lamb chops and swordfish) is consistently good.

What is it? A choose-your-own seafood adventure as close as many of us will ever get to fishing. 

Why we love it? Dining out and having fun are, shockingly, not always mutually inclusive in NYC. At Astoria Seafood, you’ll peruse and choose from uncooked tuna, octopus, sardines, branzino shellfish, scallops, snapper, fluke and all manner of sea creatures before you tell ‘em how you’d like it cooked. BYOB and a bubbly, casual environment make this popular spot worth its long lines. 

What is it? A small, James Beard award-winning Caribbean stop in Bed-Stuy with three specialties: bake, doubles and roti. 

Why we love it? Doubles are the real hit. The Trinidadian snacks, which start at $2-a-pop, envelop fillings like a savory potato-channa curry in bara. 

What is it? A taqueria-style counter where cooks roll masa and slice spit-roasted pork with ease and speed to keep up with demand.  

Why we love it? Los Tacos No. 1's lively Chelsea Market location is our favorite of the micro-chain's outposts, which sprawl throughout Manhattan. But we'd visit any one of them for pollo asado tacos, carne asada quesadillas and homemade aguas frescas.

What is it? A cart-turned brick-and-mortar restaurant specializing in arepas and other Colombian bites in Jackson Heights.

Why we love it? That titular item abounds, in adition to some of the best South American corn cakes in NYC.

What is it? An East Asian general store with bites at the counter, Maya Bed-Stuy specializes in novel takes on congee.

Why we love it? Maya serves noteworthy congee with additions like quinoa, avocado and other tasty ingredients.

What is it? A trailer parked in the Bronx known for its lechon asado. 

Why we love it? Slow roasted pork, mofongo and more. Plus, Angel Jimenez's God's Juice is the closest thing we'll see to heaven.

Barbecue is one of the finest food groups an omnivore can enjoy. Bark Barbecue has been a moveable feast in NYC since pitmaster Ruben Santana first started serving his low-and-slow, white oak-fueled recipes at outdoor markets and pop-ups citywide (and beyond!) in 2020. Now, Bark’s beautiful brisket, ribs and pulled pork by the pound are available right here, every day, at its first permanent outpost. Pile your pick alongside rib tips, sandwiches and sides like mac and cheese. 

Vegan for non-vegans

With BKLYN Wild at Time Out Market, Ivy Stark is embracing a healthy plant-based menu that focuses on local ingredients that are actually local—as in, Brooklyn.

Signature dish: Diablo bowl (spicy tofu, black beans, mexican street corn, queso fresco, tortilla)

Pancakes and all-day breakfast 

Chef Neil Kleinberg and DeDe Lahman, who co-own the Lower East Side hot spot, offer their iconic brunch items—think egg sandwiches and latke eggs Benedict—that New Yorkers line up for every weekend.

Signature dish: Pancakes with warm maple butter and wild Maine blueberries

From traditional powdered and glazed to chai masala and sriracha-infused varieties—plus a lineup of dipping sauces to match—Doughnuttery knows how to hit the spot. When owner Evan Feldman changed his career from finance to doughnut making in 2012, he made quite the impact with his bite-sized eats, opening locations across the country and, eventually, the world. Now, you can get these mini-doughnuts hot and fresh right here in Dumbo!

Ess-a-Bagel has been a Manhattan staple since 1976, and local love for the family-owned business radiates throughout all of the five boroughs. Now, its expertly rolled, boiled and baked beauties are available right here in Brooklyn. Choose your own adventure with a doughy, fluffy everything, pumpernickel or cinnamon raisin bagel, and schmear it with all manner of decadent cream cheese options. Or, leave it to the experts and choose a sandwich from their curated menu of NYC faves.

Throughout the years, SA Hospitality Group has opened Italian-inspired restaurants, serving home-style cooking that has attracted a slick New York scene. But FELICE Pasta Bar in Time Out Market is the team’s first foray into all things Brooklyn. We can’t wait to dig into another round of its reliable Tuscan fare, from the hearty, farm-fresh soup to the heaping plates of fettuccine topped with sumptuous veal ragu bolognese. Eating this food is the next best thing to actually being in Italy, all without having to book a flight out of town.

New York City pizza is the subject of frequent debate. Opinions swirl about how to eat it, what to call it, and whether or not there’s really something special in our water. But even New Yorkers tend to quiet down when presented with a perfect pie like the expertly tossed, beautifully sauced and brilliantly topped varieties chef Michael Ayoub has been making right here in Brooklyn since 2004. Ayoub’s Fornino is known for its riffs on pizza through the ages, so try a traditional pie or sample something new to you.

Modern Mexican 

In this city we adore our taquerias and Mexican food trucks, but for many of us, the first time we picked up a refined taco or guac off elegant dishware was at an Ivy Stark restaurant.

Signature dish: Guacamole, chips and salsa (avocado smash, pomegranate, lime, chili-toasted pepitas and hand-made corn tortillas)

Southern comfort food

The Southern-focused spot specializes in comfort foods we can all get behind. Now we have a taste of down-home cooking, punctuated with a fried Oreo for dessert, right here in Brooklyn.

Signature dish: Hot Honey Chicken Sandwich

With a focus on chicken broth, Okiburu at the Market serves its beloved noodle dishes, including Tan Tan Tsukemen and Tori Paitan Ramen. Catering to all appetites, its Vegan Tsukemen will also be available as well as its cold noodle Matcha Zaru Udon served on ice, just in time for summer. Beyond noodles, gyoza—both steamed and fried—chicken tempura bao buns and garlic nori fries will round out the options.

After years of hosting family and friends, Rawia Bishara was ready to invite all to her table. In 1998, she opened Tanoreen to celebrate her mother’s cooking and their shared Palestinian heritage. Now, with her daughter Jumana at her side, the two continue to tell the story of their culture through food—weaving through the Levant region via falafel, lamb kafta kabobs, cheese-laden knafeh and more Middle Eastern delicacies. In each dish, they hope to share a bit of their family’s story.

Pastrami Queen, née King, first got its start in Queens in 1956. 

Pastrami Queen’s outpost at 55 Water Street is not kosher, but its Upper East and West Side locations are. There is also a Pastrami Queen in the somewhat still newly renovated Moynihan Food Hall. Coming up on four locations and nearly three-quarters of a century in operation is an objective achievement in the hospitality industry, where major players close to public shock not infrequently. 

In-store, the pastrami is heated and steamed for 24 hours to achieve peak moisture and tenderness—a third of the three-day process from raw deckle cut acquisition to finish. 

Pastrami Queen opens in Brooklyn’s Time Out Market New York at 55 Water Street this February.

The Rogue Panda’s premiere menu includes mapo tofu, noodles and crispy kung pao brussels sprouts. Its Sichuan street noodles with bok choy, crispy shallots and chili oil in a “tingly ragu” are the signature dish, says owner Michael Laverty. In addition to its meat-free ethos, The Rogue Panda also aims to source local ingredients and use eco-friendlier packaging to further its mission of sustainability. 

The Rogue Boba, from the same team behind Chinese-influenced, plant-based The Rogue Panda on Time Out Market’s fifth-floor rooftop. 

The Rogue Boba, down on the market’s ground level, expounds on its predecessor’s beverages with a new, dedicated, bubble tea menu. 

The Rogue Boba sources its loose-leaf tea and boba from Taiwan, and gets its fresh fruit and seasonal ingredients from local purveyors to create flavors like taro coconut, strawberry and cream, peach oolong and mango passionfruit. Bubble waffles are also made à la minute, and available with fun toppings. 

The Settepani name has been attached to Italian cuisine in New York City since 1992, and in 2024, the family-owned and operated business expanded for the third time in as many decades. Settepani opened an outpost at Time Out Market New York on the first floor of 55 Water Street in Brooklyn. This stop follows its bakery in Williamsburg and restaurant in Harlem, with one famous item only available here—panettone, available by the slice (versus whole loaf).

The proprietors elected to make it available in smaller increments to allow visitors to this address a chance to sample their proprietary panettone in advance of committing to a whole party-sized portion. 

In addition to the exclusively sized sweet treat, Settepani at the market will offer a full complement of sweet and savory items, including bombolone, sfogliatella, biscotti, baked eggs and frittata—and the viral rainbow cookie croissant. 

Smash burgers are having a moment in New York and if we had to pinpoint where the trend started, all signs point to Smashed NYC. A viral hit in 2021, Smashed NYC has perfected the art of the smash burger, serving patties that are crispy on the outside and juicy on the inside. But here, the made-to-order burger joint goes above and beyond your run-of-the-mill burger stand with scratch-made sauces and vegan options so all eaters can have a smashing good time.

Sugar Hill Creamery owners Nick Larsen and Petrushka Bazin Larsen’s seasonal ice cream flavors are often inspired by their Midwestern and Caribbean backgrounds as well as their longtime home of Harlem. The husband-and-wife team has been crafting distinct ingredient combinations out of their Central Harlem store since 2017, and devoted fans hungry for frozen treats that you won’t find in the supermarket led the pair to open a second location in Hamilton Heights just a few years later. Stop by often—there’s always an innovative new flavor to try.

 The Maiz Project, which began as a pop-up operation, now has a brick-and-mortar outpost at Time Out Market New York.

Arepa varieties at the Dumbo food hall include steak with white cheese and chimichurri, chicken with avocado and muenster, shrimp with avocado and garlic butter and chorizo with Irish cheddar and salsa verde. Tequeños and ceviche are also on the permanent menu.

The Maiz Project is located at 55 Water Street in Brooklyn. 

At The Rooftop at Time Out Market you can discover impressive bites from culinary rockstars while relaxing on the outdoor terrace. Post up for acts selected by our team, complementing the entertainment of the breathtaking, sweeping views of the Brooklyn Bridge and the Manhattan skyline, perfectly framed by the grand windows. 

Everything you love about New York City's best bars can be found at Time Out Market: cocktails worthy of a hidden speakeasy, panoramic views of the skyline and happy hours to end your (work-from-home) day. Just like our curation of eateries, we've put in just as much thought when it comes to building our bar. Some of the city's best bartenders were behind us on Day One with Instagrammable libations and today, the creativity keeps flowing with drinks like the Smokin' Cherry Mule and Southsider. We dare you to order just one.

Wayla was already poised for stardom shortly after first opening its doors on the Lower East Side in 2019, when seemingly everyone in NYC was salivating over its noodle-wrapped meatballs, clamoring for tables and snapping selfies. Even now, years later, prime-time reservations for chef Tom Naumsuwan’s homestyle Thai food still aren’t easy to come by. His attention to ingredients, focus on fresh flavors and market-inspired menus have folks filling up Wayla’s tables night after night. Lucky for you, there’s a seat with your name on it right here.

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