The Russian Tea Room

One of New York’s most celebrated restaurants, located next door to Carnegie Hall, serves blinis (thin, buckwheat pancakes), caviar and Russian vodka. L (Mon-Fri), D (nightly), Brunch (Sat & Sun).

The Sea Fire Grill

Contemporary dishes emphasize the flavors of fresh, seasonally sourced fish—whole Maine lobsters stuffed with crab-meat, pancetta-wrapped wild striped bass with cockles—in a space with a sleek, modern bar and an elegant dining room. L (M-F), D (nightly). $$$$

The Sea Grill

Housemade Sea Grill chowder with bacon, lobster, shrimp, and clams, as well as a varying selection of lobster tails, are just some of the specialties at this upscale fish-centric haunt. An eclectic wine list features wines from Europe, Africa, New Zealand and New York State. L (M-F), D (M-Sa). $$$


The Smile

This restaurant doubles as a general store, where home cooking, such as sliced hanger steak with fresh herbs and scallion sauce, and home goods are sold side-by-side. B, L & D (daily).

The Smith

Menu offerings at this spacious, popular restaurant include pumpkin salad with blue cheese, goat cheese ravioli with spinach pesto and grilled shrimp with spicy grits. B, L & D (daily), Brunch (Sun).

The Sosta

This fast-casual, authentic eatery serves a variety of pastas housemade daily, alongside a menu of panini and housemade spreads, including pancetta onion jam, truffle Gorgonzola and eggplant caponata. Wine is served from the tap, is by the glass or carafe. L & D (daily), Brunch (Sa & Su). $$$

The Spotted Pig

April Bloomfield’s homey pub is known for its grilled beef tongue with duck fat potatoes, pork belly with barley risotto shepherd’s pie and char-grilled burgers. L (Mon-Fri), D (nightly), Brunch (Sat & Sun).

The Standard Grill

This bustling and celebrity-attracting bistro, located under The High Line, stays open for 20 hours a day and serves a wide range of menu offerings, from east and west coast oysters and royal sterling caviar from the raw bar, to Burgundy snails and hand-rolled garganelli with short rib ragu for dinner. B, L & D (daily), Brunch (Sa & Su). $$$

The Strand American Bistro

Executive Chef Kelvin Fernandez weaves contemporary touches into classic dishes, such as seared diver scallops with sweet corn and truffle jus and Moroccan-spiced rack of lamb with mint-scented bean ragù. L (Mon-Fri), D (nightly).

The Tang

House-pulled noodles are served cold or in housemade broth in this tiny cove for creative and generally spicy Sichuan offerings. Specialties include fried and steamed mantous with condensed milk and braised beef shank soup. L & D (daily).


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