Shauna Lyon
Shauna Lyon is the editor of Goings On.
Exquisite Beach Vibes at Quique Crudo
A seafood-focussed counter from the owners of Casa Enrique—the first Mexican restaurant in the city to earn a Michelin star—opens in the West Village.
Exceptional Thai Food at UnTable
A cheerful new Carroll Gardens restaurant is serving modern iterations of classic Thai dishes, including a gorgeous Tom Kha chowder and WHAT THE HELL!! fried rice.
A Tofu-Pudding Revival, at Fong On
Paul Eng carries on his family’s legacy at the Chinatown shop, which had been making tofu since 1933, to sell extremely fresh soy products.
Nowon and Its Legendary Cheeseburger Expand to Bushwick
Jae Lee’s Korean American twists on bar food include one of the city’s best burgers, plus pizzas.
Micro-Seasonal Fare, at Tribeca’s One White Street
The chef Austin Johnson’s upstate farm supplies both his town-house restaurant, which offers tasting and à-la-carte menus, and Rigor Hill Market, next door.
Fantasy Street Food at Balkan StrEAT
William Djuric, who grew up in New York, opened a fast-casual restaurant in the West Village, serving warming goulash, irresistible burek, and ideal krofne.
The Intimate Approach of Jupiter, at Rockefeller Center
The owners of King, in SoHo, have opened a stylish Italian restaurant focussed on pasta and wine, with views of the skating rink and the Prometheus statue.
Food Is Art at Koloman
At his new French-Viennese restaurant, in NoMad, inspired by the Viennese Secession movement, Markus Glocker reinvents Tafelspitz, salmon en croûte, and Linzer torte.
Fried Chicken Three Ways
New versions of an old favorite include sandwiches showered with Indian chili powder at Rowdy Rooster, deep-fried chicken over ginger rice at Three Roosters Thai, and salty, crunchy three-piece meals at Charles Pan-Fried Chicken.
El Quijote Rides Again
The legendary restaurant in the Hotel Chelsea has reopened, spiffed up and fancified, with Spanish hits including cod croquettes, gambas al ajillo, paella, and, of course, lobster and sangria.
Zhuzhed-Up Italian, at Ci Siamo
For his new restaurant near the Hudson Yards, Danny Meyer enlisted the chef Hillary Sterling, whose menu of wood-fire-roasted dishes and house-made pastas is stocked with crowd-pleasers.
Pioneering Sustainable Sushi, at Rosella
At his East Village restaurant, the chef Jeff Miller serves exquisite dishes that might involve striped bass from Bushwick and soy sauce made by a guy named Bob in Mystic, Connecticut.
The Hungarian Roots of Agi’s Counter
The chef Jeremy Salamon’s grandmothers provide inspiration for impeccable pastries and exceptionally thoughtful dishes at this breakfast-and-lunch counter-service spot in Crown Heights.
Restaurants We Loved in 2021
Despite the hardships of last year and the uncertainties of this one, new culinary pleasures were myriad as New York City reopened.
Jonathan Waxman’s Barbuto Lives On
After closing in 2019, the adored neighborhood restaurant has opened in a new West Village location, where the chef continues to serve signature dishes such as Insalata di Cavolo, pan-fried gnocchi, and Pollo al Forno.
A Middle Eastern Party at Shukette, in Chelsea
The chef Ayesha Nurdjaja’s eclectic menu includes an exceptionally rich labneh, Moroccan bread topped with whole roasted garlic cloves, and reliable char-grilled pleasures such as the Persian-inspired Joojeh Chicken.
Daniel Boulud’s French Showpiece with a Manhattan View, Le Pavillon
At his latest restaurant, in the midtown skyscraper One Vanderbilt, the chef continues to elevate the essence of ingredients, in such dishes as oysters Vanderbilt and Noisette Chocolat.
A Different Kind of Soba at Sarashina Horii
A new restaurant in the Flatiron district serves white soba, made from the core of the buckwheat seed, in a soy-laced house broth or with a cold dipping sauce, accompanied by meaty mushrooms or lightly battered lobster tempura.
Goose Barnacles and Basque Cooking at Haizea
At his tiny SoHo restaurant, the chef Mikel de Luis offers strikingly composed plates of croquettes, Kobe-beef tartare, and seafood that looks like it just jumped out of the ocean.
Exquisite Beach Vibes at Quique Crudo
A seafood-focussed counter from the owners of Casa Enrique—the first Mexican restaurant in the city to earn a Michelin star—opens in the West Village.
Exceptional Thai Food at UnTable
A cheerful new Carroll Gardens restaurant is serving modern iterations of classic Thai dishes, including a gorgeous Tom Kha chowder and WHAT THE HELL!! fried rice.
A Tofu-Pudding Revival, at Fong On
Paul Eng carries on his family’s legacy at the Chinatown shop, which had been making tofu since 1933, to sell extremely fresh soy products.
Nowon and Its Legendary Cheeseburger Expand to Bushwick
Jae Lee’s Korean American twists on bar food include one of the city’s best burgers, plus pizzas.
Micro-Seasonal Fare, at Tribeca’s One White Street
The chef Austin Johnson’s upstate farm supplies both his town-house restaurant, which offers tasting and à-la-carte menus, and Rigor Hill Market, next door.
Fantasy Street Food at Balkan StrEAT
William Djuric, who grew up in New York, opened a fast-casual restaurant in the West Village, serving warming goulash, irresistible burek, and ideal krofne.
The Intimate Approach of Jupiter, at Rockefeller Center
The owners of King, in SoHo, have opened a stylish Italian restaurant focussed on pasta and wine, with views of the skating rink and the Prometheus statue.
Food Is Art at Koloman
At his new French-Viennese restaurant, in NoMad, inspired by the Viennese Secession movement, Markus Glocker reinvents Tafelspitz, salmon en croûte, and Linzer torte.
Fried Chicken Three Ways
New versions of an old favorite include sandwiches showered with Indian chili powder at Rowdy Rooster, deep-fried chicken over ginger rice at Three Roosters Thai, and salty, crunchy three-piece meals at Charles Pan-Fried Chicken.
El Quijote Rides Again
The legendary restaurant in the Hotel Chelsea has reopened, spiffed up and fancified, with Spanish hits including cod croquettes, gambas al ajillo, paella, and, of course, lobster and sangria.
Zhuzhed-Up Italian, at Ci Siamo
For his new restaurant near the Hudson Yards, Danny Meyer enlisted the chef Hillary Sterling, whose menu of wood-fire-roasted dishes and house-made pastas is stocked with crowd-pleasers.
Pioneering Sustainable Sushi, at Rosella
At his East Village restaurant, the chef Jeff Miller serves exquisite dishes that might involve striped bass from Bushwick and soy sauce made by a guy named Bob in Mystic, Connecticut.
The Hungarian Roots of Agi’s Counter
The chef Jeremy Salamon’s grandmothers provide inspiration for impeccable pastries and exceptionally thoughtful dishes at this breakfast-and-lunch counter-service spot in Crown Heights.
Restaurants We Loved in 2021
Despite the hardships of last year and the uncertainties of this one, new culinary pleasures were myriad as New York City reopened.
Jonathan Waxman’s Barbuto Lives On
After closing in 2019, the adored neighborhood restaurant has opened in a new West Village location, where the chef continues to serve signature dishes such as Insalata di Cavolo, pan-fried gnocchi, and Pollo al Forno.
A Middle Eastern Party at Shukette, in Chelsea
The chef Ayesha Nurdjaja’s eclectic menu includes an exceptionally rich labneh, Moroccan bread topped with whole roasted garlic cloves, and reliable char-grilled pleasures such as the Persian-inspired Joojeh Chicken.
Daniel Boulud’s French Showpiece with a Manhattan View, Le Pavillon
At his latest restaurant, in the midtown skyscraper One Vanderbilt, the chef continues to elevate the essence of ingredients, in such dishes as oysters Vanderbilt and Noisette Chocolat.
A Different Kind of Soba at Sarashina Horii
A new restaurant in the Flatiron district serves white soba, made from the core of the buckwheat seed, in a soy-laced house broth or with a cold dipping sauce, accompanied by meaty mushrooms or lightly battered lobster tempura.
Goose Barnacles and Basque Cooking at Haizea
At his tiny SoHo restaurant, the chef Mikel de Luis offers strikingly composed plates of croquettes, Kobe-beef tartare, and seafood that looks like it just jumped out of the ocean.