Restaurants

Yakitori Totto

Fermented salmon and flame-pickled mackeral kindle diners’ appetites for the 30-plus namesake skewered menu items, including scallops, pork neck and miso eggplant. L (Mon-Fri), D (nightly).

Yaso Tangbao

Savory Shanghai street-foods—pan-fried baos; sticky rice dumplings; sweet and sour pork ribs—served all day in a modern and casual bi-level space, three blocks from Grand Central Terminal. B, L & D (daily). 

Yonah Shimmel's Knish Bakery

This knishery started with a pushcart in 1890 and has been operating in the same space since 1910. Knishes—from traditional to creative (jalapeño and cheddar) to sweet (cherry with cream)—are served up fresh and hot all day at this Lower East Side institution. B, L & D (daily). $

Zai Lai

Homestyle Taiwanese offerings—heritage pork and ginger meatballs; slow-braised beef shank noodles; scallion pancakes and rice porridge for breakfast—inside the Turnstyle Underground Market adjacent to the Columbus Circle subway hub. B (M-F), L & D (M-Sa). $$

Zaitzeff

Hearty all-natural kobe, sirloin or turkey burgers, as well as organic chicken breast, ham, cheese and classic BLT sandwiches, served on slightly sweet Portuguese muffins. B, L & D (daily). $$

Zebu Grill

Locals frequent this candlelit wood-and-brick den, where beef with rice, beans, banana and fried egg and black bean stew with pork, sausage, beef and collards are specialties. D (nightly), Brunch (Sat & Sun).

ZENGO

Chef/owner Richard Sandoval’s Latin-Asian fusion cuisine includes charred tuna wonton tacos with sushi rice and guacamole , as well as lemongrass adobo chicken with garlic rice and tomato. Gluten-free and vegetarian dining options are available. A tequila library offers over 400 kinds of tequila and mezcal that are on a generous bevergae in addition to hand-muddled cocktails, Latin wines and Japanese sakes. L (M-F), D (nightly), Brunch (Sa & Su). $$$

Zero Otto Nove

Named for the area code of Italian seaside town Salerno, home of Chef Roberto Paciullo, this pizzeria serves authentic pizzas, pastas, calzoni and fish dishes. L (M-S). D (nightly). $$

Zerza

Upscale Moroccan dishes include beef short rib stew and kefta tagine. L (Mon-Thurs), D (nightly).

Zio

Cooking inspired by Chef Max Convertini’s hometown of Ostuni, at the heel of Italy’s boot, includes citrusy swordfish carpaccio, potato-wrapped black cod with roasted cauliflower and a variety of hand-rolled and -stretched pasta dishes. L & D (daily), brunch (Sat-Sun). $$$

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