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.
The new diner, across the street from the SoHo bistro, serves French café standards such as a lovely onion tart and a croque-madame, plus patty melts and ice-cream sundaes.
The restaurant’s big, broad menu includes diner fare but also extensive Turkish offerings, such as gozleme, labneh, Iskender kebab, and spectacular desserts.
Brooks Headley’s East Village restaurant, relocated to a relatively sprawling space, builds on his original vegetarian menu with powerful, creative additions.
In Koreatown, a mother-daughter team turns out surprising varieties of ramen, jjam bbong packed with spicy seafood, saucy dumplings, and naengmyeon, served ice-cold.
The Crown Heights takeout counters Akara House and Brooklyn Suya and Bed-Stuy’s Ginjan Café offer an astonishing array of food, including bean fritters and suya.
A new restaurant in Woodside offers an excellent introduction to Bhutanese cuisine, including Himalayan dumplings and many dishes featuring butter and cheese.
