Restaurante italiano · Clinton Hill · 84 tips y reseñas
Wilson Zhou: The Italian-born chef and co-owner, Roberto Aita who was last the chef and co-owner of Williamsburg’s similarly humble Fiore, has an instinct for appetizers, and, especially, vegetables.
157 Duane Street (btwn Hudson St & W Broadway), New York, NY
Restaurante asiático · Tribeca · 142 tips y reseñas
Wilson Zhou: The chef Soulayphet Schwader opened Khe-Yo with the chef and restaurateur Marc Forgione with Laos food's careful balance of sweet and spicy, but with the sour, funky element turned up a notch.
Restaurante persa · Greenwich Village · 33 tips y reseñas
Wilson Zhou: Nadery’s menu was originally designed by Louisa Shafia, whose vegetarian-forward influence can be seen in the lovely lemony kale salad and in the pleasantly sweet beet burger. Delicious ash-e reshteh
14 E 60th St Ste 205 (Madison and 5th), New York, NY
Restaurante francés · Upper East Side · 32 tips y reseñas
Wilson Zhou: Georgette Farkas was the head of public relations for Daniel Boulud. Rotisserie Georgette has a simple conceit—roast chicken—but it’s a strikingly sophisticated space, with a clientele to match.
22 Orchard St (btwn Hester & Canal St), New York, NY
Restaurante chino · Chinatown · 85 tips y reseñas
Wilson Zhou: Jonathan Wu, a Bronx-born Chinese-American who once cooked at Per Se, opened Fung Tu, a “creative” Chinese restaurant on the Lower East Side, in what used to be a small noodle factory. SHANGHAINESE!!!
200 Eastern Pkwy (Brooklyn Museum of Art) (Washington Ave.), Brooklyn, NY
Restaurante francés · Prospect Park · 42 tips y reseñas
Wilson Zhou: The new-American restaurant’s uneasy status as a pioneer of a movement (rustic, farm-fresh) that has changed over time is encapsulated in the emphasis on vegetables. simple food, but interesting.
210 10th Ave (btwn 22nd St & 23rd St), New York, NY
Cafetería · Chelsea · 127 tips y reseñas
Wilson Zhou: Amanda Freitag, formerly of Tribeca’s coziest restaurant, the Harrison, has reinvented the icon. Signature patty melt is a sandwich that has all been bound together with butter and drippings.
Restaurante americano · Midtown East · 88 tips y reseñas
Wilson Zhou: The executive chef, Bryce Shuman, who comes from Eleven Madison Park, looks like an insurance salesman but cooks like a maestro, extracting more flavor than seems possible from familiar ingredients.
Restaurante americano · Chelsea · 102 tips y reseñas
Wilson Zhou: Foragers Market and Table serving quality food that feels “healthy,” and is often local and organic, but with none of that dull avocado-based asceticism. lamb Bolognese,brown beech mushrooms,porchetta
22 E 13th St (btwn University Pl & 5th Ave), New York, NY
Restaurante italiano · Greenwich Village · 97 tips y reseñas
Wilson Zhou: All’Onda has fashioned a lovely menu of seafood-driven crudi, and homemade pastas. The chef, Chris Jaeckle, who cooked previously at Ai Fiori, takes what he has learned and twists it.
Restaurante de nueva cocina americana · Lower East Side · 97 tips y reseñas
Wilson Zhou: Little crescents of celery in your elderflower-granita dessert, or pears blended into the onion soubise on your slow-roasted cod. Some of these unexpected elements work beautifully.
Restaurante de nueva cocina americana · East Village · 163 tips y reseñas
Wilson Zhou: Narcissa the cow “presides over” Balazs’s farm in the Hudson Valley, which is the main source of the vegetables, herbs, and eggs on an elegant but accessible menu from the chef John Fraser of Dovetail