Bleecker Street Pizza

People talk

"If you are looking for the real thing, you know, the absolute PERFECT slice of pie, take a quick stroll down to to Bleeker Street and make sure you hit this spot! The pizza is beyond awesome....I am talking absolute perfection. I have been hitting this little spot for 14 years, and no matter how crazy I am running around the city for meetings and such, I always make it a point to hit this joint. The pizza is always hot, the staff is always welcoming, and you never know what celebrities you might run into while there. Don't miss out!!!!"

"I Love italian pizza and Bleecker Street it's the best of NY. We got a seat outside and enjoyed the entertainment from rush hour traffic and enjoyed the oily, hot, yummy slice with an adult beverage. We'll be back!!!!!!!"

Trip Advisor Rate is 4,5

Contact information

69 7th Ave S, New York City, NY 10014-4043

Joe's Pizza - Carmine St


Established in 1975 by Joe Pozzuoli, who is originally from Naples, Italy, the birthplace of pizza, Joe's Pizza is a "Greenwich Village institution" offering the classic New York slice for over 37 years. First, we served our customers from our corner location at Bleecker and Carmine Street and now three doors down at 7 Carmine Street. At 75 years of age, Joe Pozzuoli still owns and operates the restaurant.

Joe's Pizza is a perennial top 10 listing in restaurant guides and publications such as Time Out New York and New York Magazine. NEW YORK MAGAZINE named JOE’S PIZZA "Best of New York" and in subsequent reviews referred to us as "the quintessential New York slice." In 2009 GQ Magazine listed Joe's Pizza as one the "Best 25 Pizzas on Earth."

Throughout the years Joe's Pizza in Greenwich Village has become just as popular with visitors and tourists as it is with native New Yorkers who know where to come for an authentic New York street slice.

People talk

"Great pizza. Some famous people agree.
Pizza was great. It looked like those great pizzas from the shows on tv. It was cooked perfectly. The crust and toppings are great. There are several famous people that love this place and their pictures are on the wall. There are pies regularly coming out of the oven so even if you can’t be bothered waiting for one to be ready you can order fresh slices of great pizza within a minute or two."

"Best NY slice in town, hands down. Fast too. Line out the door, we ordered a whole pizza ($22), and got it in 5 minutes. The downside is that this is not a sit down restaurant. Don't go if you expect fancy pizza, thick crust, or some unique style. This is simple NY pizza, at its best, extraordinarily simple."

Trip Advisor Rate is 4,5

Contact information

7 Carmine St, Frnt 1, New York City, NY 10014-4441
+1 212-366-1182

Artichoke Pizza


Francis Garcia and Sal Basille opened Artichoke Basille's® on 14th St. in 2008. Having gotten their hands into the business early working at their family's restaurant, Basille's in Staten Island, the boys and their pizza shop have made more than a name for themselves in Manhattan.
Since launching Artichoke Basille's®, they have scored articles in The New York Times, The New York Post, and numerous other food blogs, websites and publications. Their never-ending line of devoted Artichoke Basille's® fans includes the likes of Keith Richards and Momofuku's David Chang.
In 2010, the cousins teamed up with New York nightlife impresarios Noah Tepperberg and Jason Strauss to expand Artichoke Basille's® Pizza. Their second Artichoke location opened in September of 2010 on 10th Ave at 17th Street in Chelsea featuring sit-down dining and expanded menu items. In November of the same year, the new partnership opened the third Artichoke Basille's®. Similar in size to the original Artichoke location, this slice shop serves up the legendary slices in what was once the heart of American Bohemia, Greenwich Village on MacDougal Street.

Trip Advisor Rate is 4,5

People talk

"So Delicious!
The artichoke pizza was one of the best pizza slices I have ever had in my life... and I eat a lot of pizza! It was so good that in a city of great pizza we went twice! Highly recommend a stop here!"

"Artichoke Pizza is amazing. A lively buzzing place serving great pizza. Have it by the slice (big slices) or have a whole one. It takes something good to be a new entrant on the pizza scene in NYC and this place is certainly good. The artichoke pizza itself is amazing. The service is great and you really feel like you are right in the middle of hustle bustle NYC. Give it a try."

Contact information

328 E 14th St, New York City, NY 10003-4230

+1 212-228-2004

Patzeria Perfect Pizza

People talk

"This place is a diamond find. To look at you probably wouldn’t consider this place, but don’t judge a book by its cover. The pizza here is super tasty and an authentic taste of New York. It’s very small so if your expecting a sit down think again. There are 3 bar stools but this is no sit down venue. Grab your pizza and go enjoy Time Square which is a minute walk up the street."

"The pizza was inexpensive and excellent - they had many varieties to choose from. It was exactly what we were looking for - we would definitely return."

"Fantastic little hole in the wall down from Times Square. It's cheap ($4 for a huge slice), hot, greasy, and absolutely delicious."

Trip Advisor Rate is 4,5

Contact information

231 W 46th St, NY 10036-1409
+1 212-575-7646

99 Cent Fresh Pizza

People talk

"It is more than what you expect for a $1 pizza, much better when it’s fresh. Ideal if you are on a budget!"

"You can find quite a few of these $0.99 pizza slice around the Lexington Ave area and is more than enough for a filling snack without breaking the bank! And so tasty, cash only though."

Trip Advisor Rate is 4,5

Contact information

151 E 43rd St, New York City, NY 10017-4017
+1 212-922-0257

New York City is home to some of the best French restaurants in the world outside of Paris

Le Bernadin

Le Bernardin—the city’s original temple of haute French seafood—survived the shake-up unscathed. Siblings Gilbert and Maguy Le Coze brought their Parisian eatery to Gotham in 1986, and the restaurant has maintained its reputation in the decades since.

Le Bernardin is still a formal place, with white tablecloths, decorous service and a jackets-required policy in the main dining room. But a recent overhaul (executed by design firm Bentel & Bentel) modernized the room with leather banquettes and a 24-foot mural of a tempestuous sea by Brooklyn artist Ran Ortner.

Delicious at both lunch and dinner, the prix fixe menus range from caviar, snapper and tuna to langoustine, white tuna-kobe beef and skate. Head here if you're looking for prim, proper and perfectly executed dishes with as much pomp and circumstance as Ripert's training and thoughtful innovation deserve.

Guests who find the $190 tasting menu or $120 four-course prix fixe out of reach can still experience the kitchen’s finesse in the lounge area, via stunning bar snacks: raw kanpachi topped with beads of wasabi tobiko ($18), for example, or gorgeous scallop ceviche ($18) resting in a pool of grassy olive oil. Beverage consultant Greg Seider’s cocktails, meanwhile, are alone worthy of a special trip: The baroque creations include a Pisco Gaudi ($16)—a lush drink made with the Peruvian brandy, a smoked paprika and saffron tincture, and egg whites.

This hotspot is in no way rustic or low key–but it may just be the best plate of food to hit a table in all of New York City.


Even in the worst of times, a world-class city needs restaurants offering the escape of over-the-top coddling and luxurious food, with a star chef who's not just on the awning but in the kitchen and dining room, too—in short, a place like Daniel.

Though the seasonally changing menu always includes a few signature dishes—Boulud's black truffle and scallops in puff pastry, introduced in 1987, remains a classic—it's the chef's new creations that keep the food as fresh as the decor. The early-spring menu showcases a global sensibility, exceptional pedigreed proteins anointed with flavors from across Europe and Asia. Wasabi-kissed hamachi tartare in a raw starter, as striking as the modern art on the walls, comes paired with hamachi sashimi marinated in a beautifully subtle tandoori rub. Another fine appetizer, built around an exceptionally sweet lobster tail, borrows a little from Spain (a bright streak of piquillo pepper coulis) and a bit more from Italy (pine nut gremolata, light batter-fried broccolini).

Sure, Daniel is still a big-ticket commitment of time and money, but—from the waiters who sweep up to the table like synchronized swimmers, to the whole fish filleted on an old-school cart—you won't find such lavish attention to detail without springing for a ticket to Europe. And with New York's fine-dining restaurants increasingly under siege these days, Boulud and his team make a powerful case for keeping the genre alive.


This is the type of chic yet easy dining room where it's ok to put your elbows on the table from time to time, and where you can kick back and share a bottle of very good wine with friends, without the fuss. Thoughtfully curated décor joins an equally exciting menu in this Provençal eatery, where Chef Ari Bokovza's Tunisian upbringing is also centerstage. Expect dishes that pair Southern French cooking with Mediterranean and Middle Eastern flavors here–like a lamb tagine and a squid dish topped with housemade harissa and served with sweet potato falafel–as well as classic options like a bouillabaisse, cheese selection and fresh salads that call to Provence-style farm to table cooking.


Over the past decade, Jody Williams has established a serious food-industry following. Mario Batali, with whom she worked at the Clift Hotel in San Francisco, has called her one of his favorite American chefs; in 2007 restaurateur Keith McNally tapped her to open Morandi, his first trattoria.

The food is just as thoughtfully curated, served on tiny plates and in little jars and crocks, receptacles tailor-made for the restaurant's very tight quarters. Williams packs an awful lot of flavor into these dishes. They arrive all at once as a bountiful spread, designed to be shared like an indoor picnic. There's exceptional fluffy brandade (house-cured salt cod emulsified with garlic-steeped milk) and rustic hand-cut steak tartare anointed with a sprightly mix of frise, capers and cornichons. There are rich shredded goose and pork-butt rillettes, too, studded with prunes plumped in red wine.

Visit for any meal–it's almost hard to pick which service serves better options here–and prepare to queue; Buvette doesn't take reservations but is well worth the wait. Williams describes this spot as "part restaurant, part bar, part café" on the restaurant's website, and her self-awareness is spot on. Pop in for an espresso or glass of wine at the petite bar and then stay for a meal, no matter what time of day it is.


Everything in Lafayette glows: the blue-flamed rotisserie and wood oven, the soft lamps and candles, and the gently backlit bar. The large room enjoys a proper bustle, not a din. Lithe young things tilt their heads over glasses of Sancerre in that golden light at tables, and over at the bar, clutches of suits strain their necks to get the bartender’s attention.
The menu, cooked by longtime Craft executive chef Damon Wise, is suffused with all sorts of food you’ll want to eat, starting with hunks of pain de campagne that have a beautiful rye sourness and chew. Spend some time with the dishes in the “French Market” section: egg Lafayette with smoked sable and trout roe, a sort of Russ and Daughters take on deviled eggs; and scallop cru (as in crudo), served cool not cold, so the briny sweetness has nowhere to hide.
The baked oysters are also a worthy snack, with seaweed butter to temper the salty liquor and toasted bread crumbs for crunch. Beef tartare trades its classic raw-yolk cap for a quivering orb of poached bone marrow; with a dry-aged beef vinaigrette dribbled around, it’s nearly too much for the tamely seasoned meat to take.
Mango-and-lime parfait—with toasted coconut flakes set against soft, brûléed mango—looks unassuming in its little coupe glass, but tastes anything but. Even better is her strawberry delice, sweet crémeaux tempered by a tableside pour of tart strawberry consommé, and just-bitter blond-chocolate lace for a shattering crunch.
Lafayette has created a place where you want to be, but where the food doesn’t ignite much ardor.

The city’s top spots for Indian food are now in Manhattan — and top they are: excellent, elegant, and diversified enough to shed the cuisine of the patronizing, oversimplified designation of “ethnic food” and place it squarely on the level of French or Italian.

Indian Accent

It should come as no surprise that the best Indian restaurant in New York arrived directly from the source: Indian Accent is an outpost of a critically acclaimed Delhi restaurant. This lends it a certain authenticity and authority, but what sets it apart is the creativity of its chef, Manish Mehrotra. He has reimagined traditional recipes for a luxury setting (the cost of a meal here is not insubstantial) — but not by subjecting them to the techniques of the cuisines that are more typically associated with fine dining. Rather, he is extremely careful when it comes to ingredients and preparation, and playful and intuitive when it comes to presentation and unexpected combinations. The result: beautiful dishes like the ghee-roasted lamb — served with a bamboo steamer filled with roti pancakes, inspired by Peking duck — and the delicate stuffed Kashmiri morels, crowned with a play on the traditional cracker known as papadum, made here with Parmesan cheese.

Tamarind Tribeca

A stunning spin-off of the original Tamarind in the Flatiron District, the Tribeca location convincingly draws from all corners of the subcontinent with its sprawling menu. Beyond the requisite chicken tikka masala (one of the best we’ve had), the dishes delight at every turn: A lamb appetizer (Nizami Keema) combines tender grilled strips with soft minced meat and pillowy nan, while Punjabi Mutton—actually made with goat—falls off the bone in a rich, vibrant curry. But the most consistent pleasures come out of the twin tandoor ovens, visible from the main dining room; superlative lamb chops—tangy, spicy and tender—and moist sea bass slathered with thick yogurt and a subtle blend of roasted spices that enriches the flaky fish without overwhelming its delicate flavor.


Like Indian Accent, Junoon, too, aims to normalize the idea of Indian fine-dining in New York — and succeeds heartily, to the point where it’s earned a Michelin star — but plays it a bit safer, with beautifully prepared and elegantly presented but familiar dishes, and the dining room has a slightly stuffier vibe.
Junoon, “passion” in Hindi, delivers on the promise of its moniker with an authentic, yet elegantly modern take on Indian cuisine. Restaurateur Rajesh Bhardwaj, inspired to share his love for the food and culture of his native India, assembled a talented team to create a world-class restaurant that would re-define how Indian cuisine is presented on the international gastronomic stage. A restaurant that is the recipient of a prestigious Michelin star the year it opened and has earned the same coveted award every year since its 2010 debut.
Babu Ji

The food at Babu Ji is simple yet remarkable in the general Indian dining scene as it’s made from high quality ingredients, cooked earnestly and offered in a considered and regularly changing menu that spans Indian street food, cross regional curries and tandoori specialties.

There’s a tasting menu, a thoughtful wine list but also a fend-for-yourself beer fridge. Silver-haired dadimas are parked on sleek black banquettes next to ball-capped millennials as taken with ’gramming the meal as eating it.

Small brass crocks of sweet, free-range butter chicken and fresh pomegranate kofta in cashew-shallot curry are ushered out next with puffs of garlicky naan and bowls of cumin-laced basmati rice in tow, faintly spiced (too timidly for true-blue heat seekers) but satisfyingly creamy enough to make up for the portion and price.

It’s the superb kulfi (Indian ice cream pop) that sums up Babu Ji’s intentions. The process is laborious—the milk base stirs with cardamom, pistachio and honey for six hours, and the traditional conical molds are shipped in from the motherland—but the effect is infectiously fun, with diners rolling the ice-cold metal casts between their hands before the chewy confections slide out.


Curry Hill, the stretch of Lexington Ave that runs straight through Murray Hill, is nicknamed as such because it's rife with Indian restaurants -- the best of which may be Dhaba. The restaurant, which translates to “roadside stall,” serves a large menu of Punjabi dishes like makki di roti (a flat cornbread) and unda -- or egg -- curry. While those are both absolutely worth ordering, do not pass on a plate of Dhaba’s Chole Bature: chickpeas cooked in a spicy tomato gravy served with a deep-fried flatbread (bature). Dhaba’s version is puffy and just the right amount of greasy, especially when you get it fresh from the fryer.