We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site traffic, and understand where our audience is coming from. To find out more or to opt-out, please read our. In addition, please read our , which has also been updated and became effective May 23rd, 2018. By choosing I Accept, you consent to our use of cookies and other tracking technologies. Eater editors get asked one question more than any other: Where should I eat right now? So here it is, a guide to the hottest restaurants in Manhattan this month. For more New York dining recommendations, check out the new hotspots in and ; the lists the essential long-standing restaurants in town. Israeli wines and cocktails with arak, an anise liquor, dominate the drink menu. Now perched on the third floor in Time Warner Center, Bluebird is open all day with a cafe up front that turns into a wine bar at night and a colorful dining room further in that overlooks Central Park. Food is what one would expect from a British import — Cornish chicken pie, beef Wellington, and fish and chips — as well as a posh afternoon tea. A short rib with millet, hoisin barbecue sauce, and black beans is on the menu, as is a collard green salad and shrimp and pork dumplings with Portuguese sausage. The team behind critically-acclaimed Atoboy has gone upscale. Seafood is a focus in the 10-course meal, which includes options like a soup with burdock, fish cakes, baby corn, and plum blossom. At a bar, BlackTail and Dead Rabbit alum serve up drinks with Korean flavors as well. Hit Greenwich Village Chinese restaurant has added a second space, not so far away in Chelsea, focused on food meant to accompany drinking. Like the original, this location serves up flavorful and on-point pan-regional Chinese fare in dishes such as cumin lamb skewers, dandan noodles, and beef short ribs with pineapple in black pepper sauce. It all goes down in a very pretty plant-filled space with an open kitchen. Greek fare gets a slick setting at Kyma, in Flatiron that is the first NYC location of a popular Long Island restaurant. The whitewashed space seats 250 on two floors, stocked with breezy, patio-like furniture and Ancient Greek terra cotta motifs. Seafood is a big event here, including whole grilled fish both imported and from the Atlantic that arrive to the table deboned. A robust list of appetizers, salads, pasta, and a raw bar round out the menu; on an early visit, Robert Sietsema a refreshing watermelon salad. Expect the vibes to lean lively — owner Reno Christou has said he plans to bring in a DJ once a week. The chef behind Middle Eastern hits like Taïm , a restaurant dedicated to Moroccan-style couscous. Einat Admony makes it by hand, fairly rare in NYC, and the intended result is a fluffy, very fine grain. Though couscous is the main event, Kish-Kash also offers a salad, hummus, and a Moroccan cookie for dessert. Every New Yorker knows and loves homegrown burger chain Shake Shack, and now its figurehead Danny Meyer has given the beloved brand an update. From the daughter of the woman who ran now-closed Woo Lae Oak comes , a three-floor Korean barbecue restaurant in Soho built for 2018. But the main focus is barbecue, with more than a dozen options from duck to yellowfin tuna. Tiny Malaysian cafe Kopitiam on the Lower East Side with a much larger space — and now, chef-owner Kyo Pang is running the show with restaurateur Moonlynn Tsai, who in LA. Pang serves baba-nyonya food, cuisine introduced to Malaysia by Chinese immigrants and frequently combining the two. At the colorful all-day affair with counter service, find thick-cut sweet toasts and Malaysian-style boiled egg in the morning and dishes like spicy stir-fried duck tongue and grilled fish cake heading toward lunch. Go for dessert; there are lots of sweet, bite-sized snacks like a coconut crepe available. Like at the original, both black coffee with ghee and Penang-style white coffee are on deck, too. Hospitality titan takes diners 60 floors above the Financial District, serving a three-course prix fixe menu alongside a pretty incredible view. Expect expense accounters alongside tourists alongside Meyer fans. Israeli wines and cocktails with arak, an anise liquor, dominate the drink menu. Now perched on the third floor in Time Warner Center, Bluebird is open all day with a cafe up front that turns into a wine bar at night and a colorful dining room further in that overlooks Central Park. Food is what one would expect from a British import — Cornish chicken pie, beef Wellington, and fish and chips — as well as a posh afternoon tea. A short rib with millet, hoisin barbecue sauce, and black beans is on the menu, as is a collard green salad and shrimp and pork dumplings with Portuguese sausage. The team behind critically-acclaimed Atoboy has gone upscale. Seafood is a focus in the 10-course meal, which includes options like a soup with burdock, fish cakes, baby corn, and plum blossom. At a bar, BlackTail and Dead Rabbit alum serve up drinks with Korean flavors as well. Hit Greenwich Village Chinese restaurant has added a second space, not so far away in Chelsea, focused on food meant to accompany drinking. Like the original, this location serves up flavorful and on-point pan-regional Chinese fare in dishes such as cumin lamb skewers, dandan noodles, and beef short ribs with pineapple in black pepper sauce. It all goes down in a very pretty plant-filled space with an open kitchen. Greek fare gets a slick setting at Kyma, in Flatiron that is the first NYC location of a popular Long Island restaurant. The whitewashed space seats 250 on two floors, stocked with breezy, patio-like furniture and Ancient Greek terra cotta motifs. Seafood is a big event here, including whole grilled fish both imported and from the Atlantic that arrive to the table deboned. A robust list of appetizers, salads, pasta, and a raw bar round out the menu; on an early visit, Robert Sietsema a refreshing watermelon salad. Expect the vibes to lean lively — owner Reno Christou has said he plans to bring in a DJ once a week. The chef behind Middle Eastern hits like Taïm , a restaurant dedicated to Moroccan-style couscous. Einat Admony makes it by hand, fairly rare in NYC, and the intended result is a fluffy, very fine grain. Though couscous is the main event, Kish-Kash also offers a salad, hummus, and a Moroccan cookie for dessert. Every New Yorker knows and loves homegrown burger chain Shake Shack, and now its figurehead Danny Meyer has given the beloved brand an update. From the daughter of the woman who ran now-closed Woo Lae Oak comes , a three-floor Korean barbecue restaurant in Soho built for 2018. But the main focus is barbecue, with more than a dozen options from duck to yellowfin tuna. Tiny Malaysian cafe Kopitiam on the Lower East Side with a much larger space — and now, chef-owner Kyo Pang is running the show with restaurateur Moonlynn Tsai, who in LA. Pang serves baba-nyonya food, cuisine introduced to Malaysia by Chinese immigrants and frequently combining the two. At the colorful all-day affair with counter service, find thick-cut sweet toasts and Malaysian-style boiled egg in the morning and dishes like spicy stir-fried duck tongue and grilled fish cake heading toward lunch. Go for dessert; there are lots of sweet, bite-sized snacks like a coconut crepe available. Like at the original, both black coffee with ghee and Penang-style white coffee are on deck, too. Hospitality titan takes diners 60 floors above the Financial District, serving a three-course prix fixe menu alongside a pretty incredible view. Expect expense accounters alongside tourists alongside Meyer fans.
