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While Hallie Meyer grew up in Gramercy, she found her calling in Rome. With a love for all things ice cream (and restaurants—her father is Danny Meyer, after all), Meyer spent five months living in Italy, working her way through kitchens and gelaterias across the capital. When she returned to NYC, she brought her love of gelato with her, opening Caffè Panna in 2019. New Yorkers quickly caught on, and even to this day, lines remain out the door for just a taste of her Italian-inspired ice cream. In 2024, Meyer brought her famous ice cream to Brooklyn with a second outpost landing in Greenpoint.  The tan brick building that houses Caffè Panna is relatively easy to spot, with a constant line wrapped around the corner. While you wait, it's common for a staff member to greet you, allowing you to plan your order before approaching the window. Every sundae starts with a base of your choice, from house classics such as the Vanilla to coffee bean-infused stracciatella. You can find rotating varieties of the day here too, from Marshmallow Croissant to swirls of Blackberry Cheesecake. Dress it up with a drizzle of fudge, strawberry or even a few glugs of olive oil, and get a little crunchy with a topper of homemade Oreo brittle or flaky sea salt. No matter how you mix and match, each creation receives a dollop of the airy, whipped panna on top made with ingredients imported from the motherland. The newest location also serves granita, a middle ground between Italian ice and sorbet....

Nearly everything chef Sungchul Shim touches turns to gold. Or, in this case, Michelin gold, as Mari and Kochi have consistently ranked in the Guide (as well as achieving high marks on ours). He hopes his latest, Gui Steakhouse, will follow suit. Debuting in the Theater District in February of 2025, Gui Steakhouse feels like a classic steakhouse imbued with chef Shim's Korean heritage. The experience starts on the ground floor with Bar 92. With its oolong-infused and baijiu-based cocktail menu, the bar serves as its own standalone hang, pre- or post-theater, or an adequate middle ground if members of your party are running late. The host will shoot you up to the second floor via elevator once your entire party has arrived, and then, once the bell dings, the doors will open to a row of fridges that glow with steaks of various ages—signaling your arrival to the main event. The interior channels sophistication over stuffiness, pleasing the eye with curved blue-ish green leather banquettes, shoji screens and a soft glow of hovering globe lights. Found in touches around the main room and a fixture of the bar downstairs, the iridescent mother-of-pearl inlays sourced from Korea add an elegance to it all. If you happen to sit near the open kitchen, it's easy to catch the steady figure of chef Shim in the stark white light, hard at work.  Classic fixtures of the steakhouse experience remain here, be it oyster towers, caviar service and, naturally, steak. But unlike the others who...

Brooklyn’s pizza legacies are legion—from Grimaldi’s in Dumbo to Ditmas Park’s fabled Di Fara. To this noble lineup add Lucali. The artisanal intent at the candlelit pizzeria is visible in the flour-dashed marble counter where the dough is punched and stretched, and in the brick oven from which it later emerges crisp and blistered. There are just two items on Lucali’s menu: pies and calzones, adorned with milky, elastic mozzarella and simple toppings like chewy rounds of pepperoni or slivers of artichoke. There’s no wine list, but the unobtrusive staff will happily extract a cork from your own bottle—Grimaldi’s could learn a thing or two.

Established by Tuscany native Massimo Laveglia, L'Industrie arrived on the scene with wood-fired pies, sandwiches and gelato back in 2017. With lines down the block, the pizzeria expanded in 2021, taking over a neighboring space. Now we have even more elbow room to crunch on the iconic burrata slice.

Daughter of Roberto Caporuscio of Kesté fame, Giorgia Caporuscio has now taken on the long-standing pizzeria. But she's Giorgia isn't one to rest on the laurels of her name, evident as she became the youngest woman to win the "Classic" category at the legendary world championship in Naples, the Caputo Cup. Carrying on the Campania tradition, Giorgia still cooks up one of Don Antonio's finest, the deep-fried pizza. Her Pizza Montanara gets a quick dip in the deep fryer before hitting the oven to develop its puffy, golden crust. Topped with tomato sauce, basil and intensely smoky buffalo mozzarella, it’s a worthy new addition to the pantheon of classic New York pies.  

In an age when people lose their minds over speakeasies hidden in hot-dog shops and ice cream parlors, Atomix tops them all with the most New York way of hiding a fine-dining Korean restaurant: It’s tucked inside the foyer of a walk-up apartment building on the border of Nomad and Murray Hill. After walking past the entrance twice, I rang the doorbell, signaling a large black door to open and reveal the sleek, wood-heavy bar. My dining companion and I were ushered down a flight of stairs into the almost-futuristic dining room: Geometric couches are scattered around the stone-floor lounge, where you can enjoy snacks before heading to one of the 14 gray-suede chairs at the U-shaped, black-granite counter that overlooks the immaculate kitchen. It’s as if the average upscale restaurant in NYC got a dash of Tron. Atomix has no menus; instead, you collect a series of cards throughout the 10-course, $175-per-person tasting menu, served at 6pm and 9pm seatings. The meal began with a letter from chef JungHyun Park, who introduced his mission to embrace traditional Korean cooking while putting his modern spin on every dish. With each course, another card arrived at the table as if turning the page to the next chapter of the gastronomic story, meticulously describing the components of each dish alongside a little Snapple-cap–like nugget of history or culinary knowledge, like a profile on ganjang (Korean soy sauce) or how the spot’s chefs process their rice in-house to fall somewhere...

Mercer Labs, Museum of Art and Technology is a unique new immersive museum created by Roy Nachum, the artist behind Rihanna’s famous 2016 “Anti” album cover, and his business partner Michael Cayre, a real estate developer.  The 36,000-square-foot space opened in early 2024 at 21 Dey Street, inside the bank building that used to be part of the now-nextdoor Century 21. There are a total of 15 different rooms to explore, each one attacking all the senses upon entrance. Some outstanding installations include the one that the staff refers to as "The Dragon," where a total of 500,000 individual LED lights hung on strings adorn a room and are lit up to created 3D videos, including one of a galloping horse, that will catch your attention. Towards the end of the walkthrough is what can only be described as a cave of beautiful pink flowers (plastic ones), where there will soon be a bar as well. This is perhaps the most Instagrammable space within the museum as a whole, one that will likely come to represent the destination on social media once it officially opens. An installation of a robot will also delight. Dubbed Kuka Robot, the machine is found behind a glass in the middle of a bed of sand. The robot makes sand castles, sketches and more while visitors look on wondering how it's all possible. Taking a tour of the new Mercer Labs is something you might want to consider doing with kids. Not only are the visual elements striking and entertaining but certain rooms are specifically...

Sometimes you need to escape the city—without actually leaving the city. The Rockaway Hotel + Spa is the perfect place to do exactly that.   An oasis in Queens, the Rockaway Hotel feels like a beachy, remote retreat even though it’s just over an hour’s subway ride from midtown. Decorated in natural blue and tan tones and packed with art, the hotel evokes relaxation along with a sense of New York City cool from the moment you step inside. The luxurious and design-forward 84,000-square-foot hotel offers 53 guest rooms and eight extended-stay residences each with Atlantic Ocean or Jamaica Bay views. Best of all? It’s just a five-minute walk to the Atlantic Ocean—if you can tear yourself away from the hotel’s on-site pool to make the short walk to the beach, that is. At the hotel’s heated outdoor pool, relax on a lounge chair, drop by the hotel’s cedar saunas and order poolside snacks and drinks from attentive staff. If you’ve got a large group, book a cabana in advance. You can even book a poolside spa service, like the scalp therapy drizzle or the after-sun skin reset. Speaking of spa services, the hotel’s spa really delivers with an array of treatments from massages to facials, along with wellness classes. As for dining, there’s the Pool House with a casual, poolside menu from dawn til dusk. Indoors, you’ll find Margie’s, the ground-floor restaurant that feels like a neighborhood dining room with its menu of American classics. Start with the tuna crispy rice and a citrus...

Starting from a humble cart in Portland to 42 locations around the nation, Salt & Straw has become the little ice cream shop that could. But back in 2011, it all started with a single scoop. Inspired by the community-minded Portland scene around her, Kim Malek envisioned an ice cream shop that could bring people together. She recruited her cousin Tyler Malek, who, armed with a culinary degree and a blender from Goodwill, was tasked with creating the scoops for it. Over a decade and a staggering 600 ice cream flavors later, Salt & Straw has become a darling in the ice cream world. And after scouting New York and teasing us via pop-ups, the company finally brought its scoops to the Big Apple with two locations—one in West Village and the other in the Upper West Side. With an interior that looks like an ice cream cone, the Portland-based import brought all of its signature scoops to the East Coast: Honey Lavender, Sea Salt with Caramel Ribbons and Basque Cheesecake. But much like its other shops, there are exclusive flavors only found in NYC. Making friends with fellow restaurants in the city, the ice cream shop scoops Cinnamon Raisin Bagels & Schmear with chunks of candied cinnamon bagels sourced from PopUpBagels, while the Chocolate Babka with Hazelnut Fudge incorporates loaves from the iconic Breads Bakery. But for a scoop you have to eat to believe is the Pastrami on Rye. Using a butterscotch ice cream as a base, this ice cream folds in smoky pastrami from Carnegie Deli...