In 127 years, little has changed. Katz's remains one of New York's—and the country's—essential delis. Order at the counter, and don't forget to tip your slicer—your sandwich will be better for it. Leer más.
Ignacio Mattos serves rustic, market-driven dishes that don't easily fit into any one classification. Standouts include mussels escabeche, ricotta dumplings, and excellent beef tartare with sunchokes. Leer más.
The ideal meal at Oiji starts with the honey butter chips followed by the house-made soba noodles, braised beef, and mackerel smoked over pine needles. Leer más.
An omakase will set you back around $80—a bargain for New York City. Guests can also supplement their omakase meals with a small selection of a la carte sushi. Tanoshi has three seatings per night. Leer más.
Head to New York's only Michelin-starred Mexican restaurant for beef tongue tacos, chicken smothered in a heady mole sauce, and a monster crab tostada. Leer más.
Chef Missy Robbins serves an inventive and highly-personal style of Italian cuisine. Standouts include the veal steak, the cacio e pepe fritters, and the mafaldine pasta with pink peppercorns. Leer más.
The tender, butter-drenched Butcher's Steak is the best $20 slab of meat in New York City, no question, but the pricier cuts at Joe Carroll's Williamsburg steakhouse are even better. Leer más.
Straightforward classics like smoked brisket and baby back ribs are always a strong choice, but there are also options like pork belly tacos and a lamb belly banh mi. Leer más.
