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With a combined resume that includes Angel's Share, Employees Only and Alinea, Shingo Gokan's and Steve Schneider's bi-level bar was bound to be a hit. At the subterranean bar, Sip, Gokan provides a sleek, Japanese cocktail bar. Schneider's Guzzle is a saloon-style bar where classics are familiar with a little oomph (looking at your Sherry Colada Highball). Former executive chef of Chicago's Alinea, chef Mike Bagale balances both bars with high to low offerings, including "electric" chicken next to a $150 sandwich made with A5 wagyu. 

In the same way that flying first class does not change the ontological nature of commercial air travel, Michelin-starred restaurant Cote does not “elevate” Korean BBQ. What Cote does—with elan—is seed KBBQ into the wider culinary conversation without conceding to fine-dining’s persnickety de rigueur. Cote is proof-positive that KBBQ can hold its own among the city’s most ambitious dining experiences. Cote bills itself as a Korean Steakhouse, a distinction that exerts itself in both the food and modernist decor. Compared to the bustle of many K‑town spots, Cote is attractive, tidy and restrained. The hum here is conversation, not revelry. Lighting is low and precise, a spotlight trained on each immaculate integrated cooktop—what a grill might look like were it designed by Apple. Notable is the room’s astoundingly effective air‑filtration system, keeping smoke and the scent of searing beef off your clothes without requiring a hood. Despite the silly naming borrowed from the ’70s cult classic The Warriors, Cote’s cocktail menu is treated with the same seriousness as its beef. Here, balance and complexity shine through a few precisely executed elements. The Baseball Furies tastes like summer in a glass: vodka, peach, lemon, and whey. The wine program is deep and curated, sure to tick even the snobbiest somm’s boxes. Beef is where the meal is most steakhouse coded; the focus is the meat unto itself. The Butcher’s Feast is the prix fixe calling card—a spread of meat, stew,...

On a random summer night, a bouncer perched outside Bar Snack called out to me and other passersby on the street, luring us with the promise of great drinks, great food and "the best bathroom in the East Village." Reader: I am here to tell you—he was right. But if a disco-fresh bathroom isn't enough to tempt you in, the convivial nature and solid list of tasty cocktails (and snacks!) found at Bar Snack certainly will.  The vibe: After surveying the East Village and its many, many (expensive) cocktail bars, bartender Iain Griffiths and Brooklyn-based bar owner Oliver Cleary decided they wanted to create something—and so they did, serving "dressed-up classics for dressed-down people." The inside gives off '70s lounge—think wood paneling and a dark, walnut-wood bar lined with glittery orange bar stools. Snagging a seat during the nighttime hours can prove difficult as this bar certainly attracts a crowd, making standing room your best bet. But even the daytime can bring a rowdy good time, as rock and throwback hits (hello Spice Girls!) blare through the speakers. The food: Snack is in the name, isn't it? And snacks, they do so well. Fried cheese curds are tossed in pickle dust and hot dogs get a little fancy with onion jam and a hot pickle. But the snack of all snacks is the Spice Bag ($18). Leaning on Griffith's Irish roots, the bag comes to the table in a white paper bag labeled "Spice Bag" fashioned in the style of the Spice Girls logo. As much as you'll want to save it,...

Coffee Project owner Chi-Sum Ngai grew up serving traditional condensed-milk–splashed coffee at her parents' cafe in Malaysia before studying the dark stuff at Portland's American Barista and Coffee School. Ngai and her partner Kaleena Teoh have cafes in the East Village, Chelsea, and Brooklyn, and a roastery and training center in Long Island City. They also source from small, often women-owned, cooperatives and family farms that prioritize good working conditions, wages, and benefits for farmworkers. The drinks menu includes drip, pour over and espresso staples, as well as good chai and matcha lattes, a hot chocolate and tasty sandwiches, toasts and baked goods. It's one of the best spots for top-notch coffee in the city.

If you ever wondered where George Jetson may have dined, we imagine it would've looked a little something like The Dynamo Room. Modern it may be, the steakhouse is quick to hit us with all the nostalgic feels, as the interior design jumps from the atomic age to the space race. The kitchen throws it back too, as Sunday Hospitality’s co-founder, Jaime Young, and head chef/partner Derek Boccagno use the cookery of chef Charles Ranhofer as a guide (yes, the famous Victoria chef who put Delmonico's on the map back in the 19th century).  The vibe: The Dynamo Room is more up to date than dear ol' dad's steakhouse haunt, with equally handsome dining spaces, the red room and the emerald, larger-than-life portraits on the wall, and a massive Sputnik-style sculpture that dangles near the front. The patio comes to life in the summer months as accordion doors reveal an open-air veranda with lush greenery and lazily spinning fans. You'll find a mix of clientele here, from the suit-jacketed type to those who are coming and going to Madison Square Garden next door. The food: Eleven cuts of beef grace the menu here, from KC strip steak to 50-day dry-aged ribeye, shareable for two or even three hungry souls. If the number of steaks on the menu intimidates you, fear not. Before an order is placed, servers present a tray of all the prime cuts on a rolling cart, gently walking diners through each marbled, dry-aged portion. Beyond cuts of carne, must-adds to the table include the Smoked...

If you’re tuned into bar culture, you may already know Juliette Larrouy and Moe Aljaff. The two self-proclaimed schmucks made their name at Two Schmucks, the award-winning, five-starred dive bar in Barcelona. After citing professional differences, the team disbanded—but fate had other plans. These two schmucks came stateside with keys to a space in the East Village. Marked by teaser pop-ups and marred by construction delays, schmuck. became one of our most highly anticipated openings in 2024… and 2025. But it seems the build-up paid off: Almost a year after opening, lines continue to stretch down 1st Ave every night. Much less punk than its predecessor, schmuck.'s front room reads like your most artistic friend's gussied-up lounge, with handsome leather seating, a commanding steel bar and a blue-tiled corner room that somehow gives spa. Cool kids pull up a chair and chat over highballs bursting with tomato sweetness (Bread with Tomatoes) and peanutty tipples that hum with a chili-oil spiked heat (Larb Gai). But it’s a popular hang, and showing up without a reservation will almost certainly mean a wait. Luckily, the back room is ready for all. The walk-in back bar is designed to feel like the natural gathering hub of any house party: the kitchen. The cocktails are just as thoughtful, though the massive wooden table in the center tends to squeeze people into corners if they don’t snag one of the few seats. Still, no matter how laid-back the vibe, these schmucks will take...

A name like Hawksmoor conjures a steakhouse of the old-school era—dark woods and dim corners that curl with smoke. But the New York location of the London-born import is nothing of the sort. The modern-day steakhouse is a marvel, as the cavernous dining hall implores you to look up and gaze upon its 30-foot vaulted ceilings and original crown molding. Such glorious environs feel almost church-like, which tracks, as the dry-aged, Sunday Roast is as close to a religious experience that you can get. The vibe: Occupying the former United Charities Building, the steakhouse exudes a certain level of grandness. A server keyed me in on the details: anything above the greenish-blue paint on the walls is an original of the building, from the aforementioned ceilings to the restored stained glass. Yet, likely due to both, Hawksmoor is a bit of a noisy one, as sound easily reverberates for a louder-than-average steakhouse. But it isn't just the jovial laughter of button-down businessmen that you'll hear, as the dining hall is filled with young people and even families who are here to be wowed.  The food: A funny little thing I noticed, the hostess and the waitstaff each commented on the massive size of the menus before handing them off. They aren't wrong—they require two hands and easily take up your respective corners of the table. But it doesn't take much to thumb through, as the steakhouse divvies up into the usual suspects: oysters and starters, then steaks and sides. Oysters are...

If you’re looking for authentic Thai food in SoHo head to Lan Larb for homestyle cooking from Chiang Mai, Thailand. Find classic dishes from Northern Thailand like khao soi and kanom jean nham ngiaw alongside favorites like crying tiger steak and panang curry. Their beverage menu features sake, soju based cocktails and natural wines to accompany their expansive menu! 

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.