The two Franks have served Brooklyn-Italian on Court Street in New York City since 2004: handmade pastas, escarole salad, sausage cavatelli in a garden out back.
Signature dishes: Cavatelli with hot sausage, Meatballs
Must order: Cavatelli, hot sausage, brown butter and sage.
Tip: Sit in the garden in warm weather. The meatballs over polenta is the second pick if cavatelli has sold out.
Address: 457 Court Street, Brooklyn, NY 11231, New York City
Jody Williams and Rita Sodi's Grove Street West Village room serves Tuscan-leaning food in New York City. No reservations; the line outside is its own institution.
Signature: Insalata verde, Cacio e pepe
Order: Insalata verde, cacio e pepe, chocolate budino.
Tip: Walk in at 17:00 sharp for the first seating, or join the list around 20:30 for the second wave.
Mario Carbone and Rich Torrisi's restoration of the Seagram Pool Room runs mid-century power-lunch food in New York City. Honey-glazed duck, tableside Caesar.
Signature: Prime rib, Tableside Caesar
Order: Honey-glazed duck for two, carved at the table.
Tip: Lunch is the move; the same room without the dinner price ceiling. Dress code is enforced: no jeans, no sneakers.
Major Food Group's red-sauce Italian-American room on Thompson Street in New York City turns 1950s tableside service into theatre. Spicy rigatoni vodka is the order.
Signature: Spicy rigatoni vodka, Veal parmesan
Order: Spicy rigatoni vodka and the veal parmesan to share.
Tip: Reservations are notorious; the bar runs walk-ins from 17:30 and serves the full menu. Don't skip the Caesar.
Eric Ripert's three-Michelin-star seafood room in Midtown New York City has held its stars since 2005. Tasting menu $268, mostly raw and barely-cooked fish.
Signature: Smoked salmon tartine, Black bass with herbed escabeche
Order: The Almost Raw, Barely Touched, Lightly Cooked tasting.
Tip: Lunch prix-fixe at $98 is the entry point; same kitchen, same plate, half the price of dinner.
Chef Ronny Emborg's two-Michelin-star 12-seat Tribeca counter runs a foraged Nordic-inflected tasting menu in New York City. $345, 20 courses, single seating.
Signature: Foraged tasting menu
Order: The full tasting; the kitchen does not split orders.
Tip: One seating per night; arrive 19:00 sharp. Wine pairing skews European biodynamic and adds $245.
Chef Stefano Secchi's Flatiron pasta room runs Emilian hand-rolled pastas in New York City: tortellini in brodo, anolini, gramigna. Michelin star since 2022.
Signature: Tortellini in brodo, Tour of Emilia tasting
Order: The Tour of Emilia: five hand-rolled pastas, $98.
Tip: Reservations open 28 days out on Resy. The bar runs walk-ins from 17:30 and serves the same pasta tour.
