Unveiling The 100 Best Restaurants in New York City in 2025: Your Definitive Culinary Guide

New York City's culinary landscape is legendary, a vibrant mosaic of global flavors and innovative dining experiences. With over 20,000 restaurants vying for attention, navigating this gastronomic wonderland can feel like an impossible feat. Yet, for those seeking the crème de la crème, the question remains: Which establishments truly define the city's unparalleled food scene? This year, we embarked on an epicurean journey to answer just that, meticulously curatingThe 100 Best Restaurants in New York City in 2025.

This wasn't a task for the faint of heart. Imagine narrowing down a vast ocean of culinary brilliance to a select hundred. Our dedicated team of interim restaurant critics, Priya Krishna and Melissa Clark, alongside editor Brian Gallagher, logged countless hours traversing boroughs, sampling diverse cuisines, and, yes, expanding their pant sizes, all in pursuit of genuine excellence. Our mission: to create a list that speaks to the heart of NYC's culinary greatness, spanning every borough, every style, and every price point. We asked ourselves: Where would we unequivocally send our closest friends? Which spots justify a lavish splurge or an hour-long subway pilgrimage?

Below, you’ll find our top 10 ranked favorites, followed by 90 additional extraordinary picks, listed alphabetically, showcasing the sheer breadth of New York’s dining miracles. Prepare to explore the tastes that make this city an unrivaled global food capital.

Methodology: Crafting Our Definitive List

Our commitment to authenticity and an unbiased perspective is paramount. ForThe 100 Best Restaurants in New York City in 2025, our process was rigorous and transparent:

This meticulous approach ensures that every recommendation on this list is truly earned, representing a sincere endorsement of culinary artistry and exceptional hospitality.

Highlights from The 100 Best Restaurants in New York City in 2025: A Culinary Kaleidoscope

While a complete ranking proved impossible given the diverse palates involved, the following selections offer a vibrant taste of the city's finest, each a testament to New York's dynamic dining spirit.

Semma: A Revolution in South Indian Flavors

Before Semma, New York's Indian dining scene, while abundant, hadn't quite seen anything like this deeply personal homage to Chef Vijay Kumar's Tamil Nadu roots. Semma reshaped perceptions with its bold, lingering, and yet subtly restrained flavors, punctuated by vibrant chiles, rich coconut, and aromatic curry leaves. Their dosa stands as the city's best: a masterfully crisp creation, heady with fermentation and slicked with ghee and fiery gunpowder spice. Four years on, Chef Kumar's innovative approach continues to feel remarkably fresh and vital.

Atomix: The Future of Korean Fine Dining

Even after six years, Atomix continues to feel like a culinary revelation, embodying the tasting menu of tomorrow. This subterranean gem, under the visionary guidance of restaurateurs Junghyun and Ellia Park, masterfully fuses Korean tradition with global modernity. Its distinctively potent Korean flavors, paired with understated, elegant service (the custom-designed course cards are a delightful touch), offer an ever-evolving study into the past, present, and boundless potential of Korean cuisine.

Le Bernardin: Eric Ripert's Enduring Seafood Mastery

Three decades have passed since Eric Ripert earned his inaugural four-star review at Le Bernardin, and his commitment to culinary excellence has never wavered. The Midtown dining room exudes an elegant, airy luxury, drawing a sophisticated clientele. Yet, it's Ripert's consistently ambitious, seafood-focused menu that truly shines. He continues to take bold, flawless risks, from his iconic pounded raw tuna layered with foie gras to transforming mild fluke into a vibrant symphony of dill, yuzu, and apple broth. Le Bernardin remains a beacon of refined French seafood.

Kabawa: Exuberant Caribbean Delights from Paul Carmichael

Barely open, Kabawa has already established itself as a well-oiled machine, joyfully serving exuberant, richly spiced Caribbean cuisine crafted with immense care. Chef Paul Carmichael, a Barbados native with a prestigious Momofuku background, has made a triumphant return to NYC. In the former Ko space, he and his team, sporting tie-dye aprons, present a playful three-course prix fixe. Prepare for dishes like tamarind eggplant rotis, melt-in-your-mouth braised goat with fried curry leaves, and a caramel-sauced cream cheese flan adorned with rainbow sprinkles – an invitation, as the menu suggests, to “eat yuh guts full.”

Ha’s Snack Bar: Vietnamese-Inspired Culinary Adventures

From successful pop-ups to a permanent home, Chef-owners Anthony Ha and Sadie Mae Burns-Ha have found their stride with Ha’s Snack Bar. This establishment is a playground of freewheeling flavors, marrying precise technique with inspirations spanning Vietnam, France, and beyond. Their boundless enthusiasm extends to a concise yet thrilling wine list and a dessert menu that delightfully oscillates between lemon meringue pie and bánh flan cà phê. Dining at this cramped bar is an exciting, unforgettable adventure.

Tatiana by Kwame Onwuachi: A Fearless Culinary Art Form

When Chef Kwame Onwuachi introduced his braised oxtails and goat patties to Lincoln Center, he undeniably elevated New York’s dining landscape. Tatiana paints a vivid culinary portrait of the Afro-Caribbean diaspora, infused with surprising touches from his Bronx upbringing. Spicy, nutty suya dusts pastrami, while lobster receives a bright, bracing escovitch treatment. Set within one of NYC's cultural landmarks, Tatiana serves as a powerful reminder that dynamic, fearless cooking is an art form in itself.

Keens Steakhouse: A Timeless Temple of Prime Meats

Why consider any other steakhouse when Keens offers such an unparalleled experience? For 140 years, this oak-paneled institution has expertly handled dry-aged U.S.D.A. Prime cuts (the porterhouse is a must-order). Its supporting cast – the canonical creamed spinach, plump shrimp cocktail, and perfectly icy martinis – are executed flawlessly. The signature mutton chop and prime rib hash are rightfully renowned. From the convivial barroom to the cozy, clubbable pub room, Keens invites you to settle in and savor a truly classic New York meal.

Frenchette: A Bistro That Has Come of Age

No longer the newcomer, Frenchette has gracefully evolved into the timeless, old-school French bistro it always aspired to be. Chef-owners Lee Hanson and Riad Nasr’s cuisine is arguably better than ever, complemented by calm, confident service that fosters a deep sense of well-being. From the first warm, smoked trout beignets to the last bite of bittersweet tarte au chocolat, the experience is superb. Opt for classic beef filet au poivre with crispy fries or venture into soft scrambled eggs topped with Long Island escargot – every choice delights.

Birria-Landia: The Birria Taco Phenomenon

Viral fame might change many establishments, but not Birria-Landia. This chain of food trucks, which ignited a citywide obsession for Tijuana-style birria, remains as exciting as its 2019 debut. Their beef, marinated in adobo and slow-cooked for hours, fills crisp tacos bronzed with spicy jus, dripping with rich, fatty meat. The accompanying consommé, brightened with onion and cilantro, offers a comforting, lip-staining richness that might just be the cure-all you need.

Borgo: Brooklyn Cool Meets Manhattan Elegance

Andrew Tarlow’s Manhattan debut, Borgo, brings his signature Brooklyn aesthetic to East 27th Street, but with a refined, grown-up elegance. This trattoria-style menu, a collaboration with Chef Jordan Frosolone, rotates monthly, balancing crowd-pleasers like an irresistible cheese-filled focaccia, plump ricotta ravioli, and bronze-skinned roast chicken with Marsala, alongside earthier offerings like sweetbreads and fried rabbit. Paired with a thoughtful natural wine list or a martini from the cart, Borgo celebrates Tarlow’s successful journey across the East River.

Bridges: Chinatown's Artful Culinary Vision

More than just an art-world hotspot, Bridges on East 27th Street is a piercingly intelligent and original restaurant. Chef Sam Lawrence, formerly of Estela, plates richly layered global cuisine with austere grace, drawing from tradition and his own vibrant imagination. The Comté tart, with its silky custard and wine-soaked mushrooms, feels exquisitely decadent. House-aged duck breast, lightly smoked, arrives with a potato purée spiked with shellfish-infused chile crisp. Even less than a year in, Bridges' daring and insightful cooking continues to reach new heights.

Casa Mono: Andy Nusser's Enduring Spanish Flair

For over two decades, Casa Mono has been a testament to Andy Nusser's unwavering knack for bold Spanish flavors. Its seasonal menu, deeply connected to the Union Square Greenmarket, showcases a nose-to-tail ethos in dishes like silky braised lamb belly with ramps and a lively pig's ear salad with Sungold tomatoes and a sweet, smoked maple vinaigrette. The extensive wine list offers everything from aged Cava to musky vintage Rioja. This is quintessential Spanish cuisine: primal, thrilling, and timeless.

Chambers: A Wine Lover's Gramercy Gem

Chambers might appear to be a charming neighborhood spot with its exposed-brick dining room and walk-in friendly bar. However, its 89-page wine list and artfully presented Greenmarket-driven plates elevate it to a destination for serious wine enthusiasts. Star sommelier Pascaline Lepeltier has amassed a cellar of thousands, featuring rare vintages and conscientiously farmed, affordable bottles. To complement this vinous bounty, Gramercy Tavern alumnus Jonathan Karis crafts a concise, seasonal menu that pairs perfectly with anything from a 1999 Thierry Allemand Cornas to a simple glass of rosé.

Chung Moo Roe: Koreatown's Tofu Legacy

For nearly 30 years, Chung Moo Roe has been a Koreatown staple, centered around its homemade tofu – trembling, mild, and subtly sweet. Every meal begins with a warm, unadorned scoop of this custardy soft tofu. While you can find it in myriad forms, from kimchi-spiced casseroles to fried vegan bo ssam, the kitchen also excels in non-tofu classics. Yet, it's that wobbly, warm tofu that truly makes the unavoidable wait worthwhile.

Court Street Grocers: The Art of the Elevated Sandwich

The generously sized, utterly delectable sandwiches from this local mini-chain are nothing short of culinary wizardry. Only Court Street Grocers could invent a vegetarian Italian sub built on a roasted sweet potato plank that rivals, or even surpasses, its meaty original. Non-vegetarian options are equally surprising, including a potato-chip-stuffed smoked salmon sandwich and a classic breakfast sandwich invigorated with salsa verde and chorizo. These are sandwiches redefined.

Crown Shy: Financial District's Unexpected Culinary Star

The roast chicken at Crown Shy is a masterpiece. Conceived by the late Chef James Kent and now expertly executed by Chef Jassimran Singh, it’s a citrus- and chile-marinated half-bird, blackened yet moist, served under crisp greens with an invigoratingly tart hot sauce. Despite its unexpected location in a Financial District office lobby, Crown Shy's menu matches this excitement, delivering bright, unexpected twists to familiar dishes like gnocchi and roasted short rib.

Daniel: Grand French Elegance Reimagined

Stepping through the revolving doors on 65th Street, you enter Daniel’s world – a realm where impeccably coiffed servers coordinate plate placements and roast duck is carved tableside. Chef Daniel Boulud’s flagship has reinvented itself several times, yet its core appeal endures: a classic French restaurant offering precise, careful cuisine and charming service. The experience consistently makes you feel like an Upper East Side socialite, with Chef Boulud himself often gracing the dining room, a testament to his most prized accomplishment.

Dhamaka: Unapologetic Regional Indian Cuisine

Dhamaka offers an uncompromising culinary journey through India's lesser-known regional cuisines. It presents dishes as they would appear at banquets or in homes – in all their spice-heavy, bone-in, ghee-soaked glory. The menu jumps from Uttarakhand’s okra stewed in yogurt to Goa’s crab steeped in garlic and pepper, vividly demonstrating the vast diversity of Indian cooking. Their housemade paneer, as soft and yielding as a baby’s cheek, is truly otherworldly.

Don Peppe: Timeless Italian-American Feast

First, remember: it’s Don PEP, not Don PEP-ay. Now, save your breath for ordering giant platters of silky roasted peppers, crumb-topped baked clams, gooey eggplant parmigiana, and tender veal Marsala – the kind of garlicky, olive-oil-blessed Italian-American fare that evokes Nonna’s approval. Bring your entire family, because these fabulously generous portions demand a crowd. And don't forget the cash; Don Peppe remains an old-school, plastic-free establishment.

Eyval: Bushwick's Vibrant Persian Flavors

An undeniable energy permeates the food at Eyval, Bushwick's beloved Persian spot. Chef Ali Saboor masterfully wields flavors like tamarind, tahini, saffron, sumac, and pomegranate, supercharging everything he creates with flair and finesse. The food feels alive, marked by sharp contrasts of cool and warm, crunchy and creamy, sour and sweet. Think of Eyval as the younger, hipper sibling to Sofreh, complete with a knack for selecting knockout skin-contact wines.

The Four Horsemen: Natural Wine & Innovative Small Plates

Long before “natural wine” and “small plates” became ubiquitous dining catchphrases, The Four Horsemen, co-owned by LCD Soundsystem frontman James Murphy, was already serving world-class versions of both. As the genre it helped establish proliferated, this Williamsburg institution continues to evolve, surprising diners with innovative wines and flavors, driven by a team, led by Chef Nick Curtola, constantly pushing culinary boundaries.

Gramercy Tavern: Enduring Excellence in Union Square

After three decades, Gramercy Tavern remains one of New York's most consistently reliable dining experiences. Its towering dining room, self-assured cuisine, and familiar, accommodating service perfectly embody the renowned Danny Meyer ethos. The tavern side, with its à la carte menu, offers the ideal way to experience this chameleon-like restaurant, capable of serving equally well as a casual spot for a burger and beer or a high-end destination for a celebratory feast.

The Grill: An Ode to New York Splendor

Close your eyes and picture a quintessential New York dining room, and The Grill likely comes to mind. This soaring space, adorned with dramatic bronze sculpture and delicate fluttering shades, delivers more than just luxurious aesthetics; the food is equally sumptuous. The prime rib is sumptuously plush, the sauce on the theatrically prepared pasta à la presse is liquid gold, and the lemon chiffon cake is as sculptural as it is puckery. There’s arguably no finer expression of New York grandeur (or a better bathroom for a selfie).

Hamburger America: George Motz's Masterpiece of the Patty

Chef George Motz, once a devoted student of hamburgers, now reigns as the master at Hamburger America. This retro restaurant feels like a delightful rewind, with its vinyl tiles, sunny yellow stools, and walls adorned with black-and-white photos of iconic American burger joints. The signature fried onion burger, an Oklahoma staple, hits every note: a squishy bun, a crisp-edged, beefy patty, a melting slice of American cheese, and a pile of onions, sweet and caramelized. Pure burger perfection.

Hellbender: Queens' Soulful Mexican-American Hub

Tucked away in Ridgewood, Queens, Hellbender sets Chef Yara Herrera’s soulful, ingredient-driven Mexican-American cooking to a pulsing soundtrack of hip-hop and corridos, effortlessly balancing restaurant and bar vibes. Ms. Herrera leverages her fine-dining background to transform familiar flavors with artful dexterity, all while maintaining a playful spirit. Puffy fried Oaxacan cheese, akin to the finest mozzarella sticks, plunges into exuberant tomatillo salsa. Oyster mushroom tacos boast the texture and heartiness of shredded meat. For dessert, the house-made Jell-O of the day, with flavors like fresh coconut-lime, is a sumptuously wobbly, retro delight.

Ho Foods: East Village's Taiwanese Daytime Dynamo

Ho Foods is that dependable friend in the East Village you can always count on for crisp-edged radish cakes, comforting fan tuan, invigorating house-made soy milk, and beef noodle soup so soul-warming you’ll want to immerse yourself in it. This Taiwanese haunt's menu is concise, but as they say, life is short – our advice is to order everything.

Kopitiam: Nyonya Cuisine and Community in Chinatown

Nyonya cuisine takes center stage here, blending Chinese and Malay flavors as if prepared by a doting auntie. This all-day Chinatown institution buzzes with New Yorkers of all ages, huddled over mugs of kopi tarik (coffee sweetened with condensed milk) and contemplating their next selection from the banana-leaf-wrapped snacks, bouncy coconut sweets, or diverse noodle and soup options. After a decade, Kopitiam stands as a beloved neighborhood landmark.

Lilia: Missy Robbins's Masterful Pasta Paradise

People adore pasta, and consequently, peoplereallyadore Lilia. This casual Williamsburg space is the perfect canvas for Chef Missy Robbins’s artistic way with noodles. Her agnolotti – sheep's milk ricotta and feta-stuffed dough rectangles, glossed in honey-tinged saffron butter and strewn with sun-dried tomatoes – are like edible invitations to a party. While pasta is the main draw, the wood-burning oven’s seafood, such as smoky whole black sea bass or grilled clams with Calabrian chile, is equally irresistible. An all-Italian wine list beautifully complements this elemental, heartfelt Italian feast.

Mam: Forsyth Street's Vietnamese Funk and Freshness

The scene on Forsyth Street is unforgettable: dozens of diners perched on colorful plastic stools, sidewalk-side, hunched over baskets of grilled intestines and sticky-rice sausage, all bedecked with vibrant herbs. This is the undeniable charm of Mam, a tiny Vietnamese restaurant where funk, sour, and fresh flavors reign supreme. Its small check-box menu is a treasure trove of delights – from lemongrass-fragrant chicken feet to pork-stuffed grilled snails – all served with potent, fish-sauce-undergirded condiments.

Okdongsik: The Art of Pork Soup in Koreatown

Restaurants that perfect a single dish to an art form are rare in Manhattan, especially when that dish is a humble bowl of pork soup. At Okdongsik, a 13-seat counter on the edge of Koreatown, Chef Ok Dongsik replicates his Seoul restaurant's specialty: dweji gomtang. Bronze bowls of clear broth and rice are topped with near-translucent slices of fatty heritage pork shoulder and a scattering of scallions. It’s stunningly simple, yet possesses an uncanny depth of flavor. The only other menu item, pork-stuffed mandu, are delicious but don't quite reach the ethereal heights of the soup.

Raku: Udon Noodles, Elevated

Chef Norihiro Ishizuka crafts his springy udon noodles with exceptional precision, each strand an elastic, al dente triumph culminating in a characteristic pinched end. Submerged in complex, deeply flavored dashi, these noodles harmonize beautifully with Ishizuka’s dazzling array of garnishes: delicate tempura, plump nameko mushrooms, tender pink crab, or shreds of duck. In a city where ramen and soba often overshadow udon, Raku’s expanding empire, with multiple locations, stands as a testament to the power of truly great noodles.

Sailor: April Bloomfield's Standout British Gastro-Pub in Fort Greene

For the past 18 months, April Bloomfield has been at the helm of Sailor in Fort Greene, swiftly establishing it as a star in a neighborhood rich with excellent restaurants. Credited with pioneering the British gastro-pub movement in the U.S., Bloomfield delivers food that is understated, direct, and intensely flavorful, relying on seasonal ingredients rather than fleeting trends. Begin with toast and “green sauce” (a pungent, anchovied salsa verde), then move to seasonal delights like pecorino-showered pea leaves or pork shoulder braised with olives until meltingly tender. Her British-accented desserts, like the sticky ginger cake soaked in cream, offer a perfectly sweet conclusion.

Shukette: Ayesha Nurdjaja's Exploding Middle Eastern Flavors

When Chef Ayesha Nurdjaja seasons a dish, she holds nothing back. Shukette’s Middle Eastern offerings vibrate, explode, and gyrate with generous amounts of garlic, lemon, spices, and chiles. The hummus, whipped-cream fluffy, comes buried under whole chickpeas and pickled onions, bathed in oil. The grilled-to-order laffa flatbread arrives piping hot, dramatically smeared with za’atar. Everything is served on small plates, yet each dish possesses an outsized personality that is anything but a joke.

Sofreh: Prospect Heights' Elegant Persian Home

On a tranquil, tree-lined street in Prospect Heights, Sofreh elegantly fills a crucial gap in New York’s Iranian food scene. Former caterer Nasim Alikhani beautifully showcases the glories of spice-scented, orange blossom-sprinkled Persian family cuisine in a chic, inviting setting. A flattened chicken arrives charred at the edges, served with a sweet-tart barberry and apricot sauce. Tamarind-soured fish simmers with so many herbs it could count as a green vegetable. But the true jewel in Sofreh’s crown is its flawlessly executed, saffron-stained tahdig, boasting a coveted, golden-crisp layer of rice from the pot’s bottom.

Superiority Burger: Brooks Headley's Vegetable-Forward Genius

Chef Brooks Headley’s mind must be a fascinating place, as he perpetually rewrites the rules of vegetable cooking. He brilliantly pairs slippery yuba with charred broccoli in a sandwich, and serves beets tumbled with pretzels and jalapeño cream cheese. His background as a pastry chef shines through in lush gelatos, available in unexpected flavors like labneh, lychee, and cherry leaf. The eponymous veggie burger, still a benchmark, is merely the beginning of his plant-based wizardry.

Thai Diner: Ann Redding & Matt Danzer's Playful Thai-American Fusion

Ann Redding and Matt Danzer have masterfully created a distinct genre of Thai-American cooking that embraces fish sauce and chiles with playful abandon. Thai Diner excels at classics like khao soi and pad Thai, yet also daringly infuses French toast with Thai tea and blends tom yum soup with tomato bisque. Expect loud, fiery flavors and charming touches, like the pair of googly eyes adorning your pineapple chiffon cake, no matter what you order.

Torrisi: A Stylish Reimagining of NYC's Culinary History

A profound affection for New York's rich culinary past permeates the food at Torrisi, the elegant reincarnation of the original establishment that launched Chef Rich Torrisi and Major Food Group to fame. “Cucumbers New Yorkese,” lathered in pickle brine, evoke the city’s finest delis, while dishes like cavatelli with a deeply satisfying Jamaican beef ragù pay homage to New York's diverse immigrant communities. All is presented with the panache that defines this restaurant group’s signature style, making even a casual bar snack feel like a glamorous night out in one of NYC's great dining rooms.

Una Pizza Napoletana: Anthony Mangieri's Devotion to the Perfect Pie

For devotees of Neapolitan-style pizza, the puffy, singed crusts and perfectly balanced toppings on Anthony Mangieri’s pies at Una Pizza Napoletana are worthy of true devotion. Securing a reservation can be challenging, but Mangieri always reserves some dough for walk-ins who often queue an hour before opening for his tomatoey, olive-oil-slicked disks. The menu is intentionally minimal—marinated olives, fire-charred peppers, a gelato or two—but those who arrive typically already know their heart’s desire.

Via Carota: West Village's Enduring Italian Charm

Since 2014, Via Carota’s consistent quality has continued to justify the perennial wait for a table. The leafy green salad remains sprightly, the pork sausage-encased breaded olives crisp and robust, and the pastas supple and generously dusted with cheese. Attention to detail is evident everywhere, from the rustic, flea-market-inspired decor to the seasonal Italian cooking and the streamlined cocktail list featuring multiple Negronis. Pan-fried rabbit cooked to golden perfection and vegetable dishes like caramelized salsify or orange-infused poached fennel embody the nonchalant elegance that keeps this inviting West Village spot packed from mid-morning until late.

Zaab Zaab: Elmhurst's Fiery Isan Thai Revelation

With outposts now in Brooklyn and Manhattan, Elmhurst’s Zaab Zaab continues to impress with its fiery Isan-style Thai cooking, particularly its focus on seafood. Gather a group of heat-seekers to explore a menu where potent chiles, dried shrimp, and intense fish sauces are wielded with the precision of a culinary arsonist. The signature larb ped udon, a punchy blend of duck breast and liver with crispy fried duck skin, is a highlight. Alternatively, the intensely oceanic papaya salad, enhanced with house-fermented pla ra, offers a bold experience. And for flexitarians, ordering both, alongside the stellar beef kapow topped with fragrant holy basil, is a must.

Your Culinary Journey Starts Now

WithThe 100 Best Restaurants in New York City in 2025now at your fingertips, your next unforgettable meal awaits. Don't forget to utilize our new checklist feature for each entry to easily track your favorites and share your discoveries with friends. How many have you tried? How many are you eager to experience? The ultimate New York dining adventure is yours to create.