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Bánh Anh Em sells about 2,000 bánh mì sandwiches a week, often selling out before the doors close for the night. It isn't too surprising there's such a fervor here, as chef Nhu Ton is a master of the craft. At her third restaurant in the city, chef Ton takes a very hands-on approach, blending a mix of ground pork, chicken liver, crispy onions and dashes of fish sauce to make an unctuous spread of pate. She also bakes trays of glossy, crackly loaves right before the doors open at 6pm (but not before the lines form; that can start as early as five). It all ladders up to a formidable formation of bánh mìs, including the go-to O.G. Bánh Mì with layers of cold cuts flecked with fat, lightly vinegared carrots and herbs that bring crunch and a crown of pork floss that melts into a sugared sweetness. But it isn't all just sandwiches here, as Bánh Anh Em excels with noodle soups and gelatinous rice sheets on silver tiered trays, carefully wrapped to hold the likes of shrimp and pork jowls. Yes, waiting is part of the game here, as reservations are not a thing. But those who wait are sure to have the sweetest reward. 

Beyond the iconic, show-stopping displays—the grizzly bear in the Hall of North American Mammals, the 94-feet long blue whale, the prehistoric Barosaurus skeleton rearing up as if to scare the adjacent Allosaurus skeleton—is an expertly curated, 150-year-old museum that fills visitors of all ages with a curiosity about the universe. Whether you’re interested in the world below our feet or the cultures of faraway lands or the stars light-years beyond our reach, your visit is bound to teach you a few things you never knew. With four floors filled to the brim with artifacts, you could spend a whole day just looking at the taxidermied animals that hail from North America, Asia, Africa, rain forests and the ocean. Or, conversely, spend a day like an anthropologist and study indigenous Americans, Asian cultures, African peoples, Pacific tribes, and, before these rich cultures existed, the evolutionary origins of humans and our near (now extinct) cousins, like neanderthals. Also don't miss the new wing called the Gilder Center, which houses a butterfly vivarium, an insectarium and a 360-degree immersive experience, in an architectural masterpiece.

Inspired by the bathing traditions of ancient Greece, Rome and Ottoman civilizations, AIRE Ancient Baths first debuted in New York back in 2012, one of the first businesses to jump-start the city's obsession with all things wellness. Back in the day, public bathhouses were large, extravagant places where people would lounge in various water pools to clean themselves and cure their ailments. This Spanish import elegantly brings that traditional wellness experience to New York with the first overseas location of its luxury bathhouse minichain. (Along with this Tribeca flagship, there's also a sister spot on the Upper East Side.) The basement level of the gigantic three-story space houses the spacious, open room of baths, which consist of hot, cold, saltwater and multijet pools alongside steam and hot-stone rooms where you can lounge. Enjoy serene, candlelit thermal baths, massages, and signature treatments; right now, a thorough, two-hour Ancient Relaxing Massage 45' costs $225 per person. 

For a good four years, the Unapologetic Foods team held court in the East Village (before the arrival of Adda) with Rowdy Rooster, a fast-casual Indian fried chicken destination that always knew how to ratchet up the heat. The bird quietly flew the coop earlier this year (don't worry, there's still a location in the Penn District), allowing a newcomer to roost. Chef Eric Valdez, who has been with the team since the Dhamaka days and currently runs the Filipino eatery Naks down the street, has taken up the reins, opening up perhaps the city's first-ever Filipino sandwich shop. The color wheel that was once Rowdy Rooster has been subdued, as most striking features of this pint-sized sandwich shop are a colorful wall of Filipino chips and a mural that depicts a cartoonish childhood version of Valdez with a sandwich in hand. And while the space itself is unassuming with just four metal tables and low-to-the-ground chairs, it's the menu that makes the most noise. The crowning glory goes to the Lechon Dip, a glorified pig party with sizzling, equal parts shredded and gelatinous bits of roasted pork asado that barely can be contained in the sturdy hero roll. It becomes that much richer as the sandwich comes with a ladle of savory jus that quickly goes gelatinous and jiggly if you don't eat it fast enough. But honestly, the jus still stands in all its peppery and slightly vinegared glory, regardless of the temp. Sanwits's chicken sandwich carries the torch of its fallen fried...

Bark is the product of a remarkable journey: Pitmaster Ruben Santana began smoking meats during the pandemic, and a pop-up couldn’t keep pace with demand for his Dominican-inflected Texas barbecue for long. After a stint at Time Out Market, he's opened his first brick-and-mortar: a huge, spiffy new hall in Bushwick, already swarmed with curious diners. And that makes sense because–and I don’t say this lightly–Bark is quite possibly the best barbecue in New York City. The place is big, with two levels of communal tables, a mix of high and low-tops. The room is, like many other barbecue joints, soaring with an almost industrial scale. The place has an easy-to-understand, convenient layout. And there seems to be a high ratio of staff to guests, so cordial, helpful guidance or assistance is never far. The place hums with efficiency.There’s a bar, but they don’t serve liquor–only beer and wine and some soju cocktails. The selections aren’t expansive, but that’s not why you’re here, and they get the job done just fine. I would never make a claim that New York’s barbecue compares to Texas’ for the same reason that a Texan’s claims about bagels would fall on deaf ears. But Mr. Santana obviates comparison with a deft move: blending Texas barbecue with Dominican gastronomy. The two, it turns out, have a beautiful affinity. Rice and beans soak up sauce wonderfully, and maduros (plantains) offer a similar starchy sweet element as cornbread. As far as typical sides go, they’re...

Primrose, which opened this summer dressed with amber chandeliers and marble, comes from Patrick Kennedy and Seamus McNulty, two Irish childhood friends who long dreamed of opening a cocktail bar of this standard. Built in partnership with Indigo Interiors, it’s the glow-up this stretch of West 26th Street badly needed, especially considering the space’s last life as The Cauldron NYC, where you ordered your drinks with a magic wand. But a good-looking room only gets a bar so far, and Primrose backs up the marble with a cocktail list that’s just as considered. The Lavender Haze mixes gin with lychee liqueur and butterfly pea for something bright and effervescent, while the Humo Dorado leans into mezcal, passion fruit and habanero for a drink with real heat behind the sweetness. The Unbelievable Dream, built on coconut rum, ube and salted whipped cream foam, reads more like dessert than cocktail, but honestly, who doesn’t want a cocktail for dessert? A curated playlist plays underneath all of it, tuned as carefully as everything else in the room. Two surprises wait past the bar itself. An imported Italian pizza oven turns out Neapolitan pies made from scratch-fermented dough, the Classic Margherita and a Calabrian chili-and-soppressata Primrose Spicy among them, best caught during happy hour when a pie runs $8 alongside $8 cocktails (Primrose Margarita, Copper Blossom, Bitter Fizzle) Monday through Friday until 7pm. Then there’s the Guinness. Primrose’s Irish owners built a...

When I was growing up, a trip to Katz's with my dad wasn't an occasion so different than visiting a grandparent; there was a strange, arcane way we had to observe that was clearly the product of another time. And spending the time was rewarded with a real treat, something that felt comforting and maybe a little overwhelming. Back then, there was liable to be a line, but it was never very long, so it was, without question, worth it. Today, the place hasn't changed, but the feeling has. Waiting on a line that stretches down the block is part of the experience, and at every table you'll see tourists more preoccupied with taking photos of the food than enjoying it. I can't begrudge them that–there's no place like Katz's. But the hype now affects the actual experience one has there, which is a funny thing. It doesn’t make the food any less delicious.Katz's sign reads: Katz's that's all! Because at one time it advertised itself as Katz's kosher deli, except it wasn't actually kosher and there was outcry, so they changed the sign. It's just Katz's, that's all. If you're visiting, it's probably on your list. That makes sense: if you've never eaten at Katz's, you want to. The sandwiches are huge, insanely good, and the place is–and I don't use this word lightly–iconic. Mind that the efficiency you're supposed to observe navigating NYC’s streets goes triple here: know what you want by the time it's your turn, and keep things moving. Keep your ticket. Do not lose your ticket. And...

The former home of the National Biscuit Company is a hot spot for foodies and shopping addicts alike. Primarily known for its wide-range of eateries, Chelsea Market is hands-down one of New York’s most notable food halls boasting more than 55 vendors (including Los Tacos No 1, Amy's Bread, and Miznon).  Whether you’ve got a hankering for a steaming-hot cup of seafood bisque, perfectly aged cheese or a strong and smooth shot of espresso, Chelsea Market has you covered. Aside from finger-lickin’ fare and sweet merchandise, the attraction offers historical charms such as the market’s iconic fountain, which was crafted using discarded drill bits and exposed pipe from the former Nabisco factory.

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.