The Best Restaurants in NYC 2014

The Best Restaurants in NYC 2014

Photo of First We Feast

To help you sort through the noise and prioritize your culinary adventures, we polled our team to pinpoint the restaurants and bars that have made the strongest first impression so far in 2014.

12 Places
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    Pari mini corn dogs with an imaginative Manhattan riff featuring tequila, Barolo Chinato, and crème de cacao, then play some tabletop shuffleboard.
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    Just take the poussin, a baby chicken glazed with pomegranate and roasted until the skin is crisp, then served on a walnut-studded bed of Persian rice to soak up the precious juices.
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    A clever use of pierced metal grates separates space, which begins from a curved bar and ascends a few steps to a 75-seat dining room.
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    Mornings bring made-to-order juices (pineapple-ginger-mint) and café con leche, but what you're really after is the tacos.
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    Post up at a communal table near the open warehouse doors at Dirck. Order steins of Tupelo IPA. Feast on enormous chicken schnitzel smothered in beer-spiked peppercorn sauce.
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    Try a well-executed classic such as the Greenpoint (rye, yellow Chartreuse, sweet vermouth, orange, and Angostura bitters), or the dessert-like Hero of Little Venice with aged Venezuelan rum, sweet vermouth, root beer, and a frothy egg.
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    Fast-forward a century: Niki Russ Federman, Russ’ great-granddaughter, along with Russ' great-grandson Josh Russ Tupper, has expanded the family business with a full-blown, sit-down café.
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    Ethereal desserts like a retro angel food cake prove pastry chef Christina Lee has once again struck gold.
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    A few classics from upstairs—like those shrimp and snow pea leaf dumplings that stare up at you out of their wooden box, asking to be eaten—have made their way to the darker, moodier underground lair.
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    The fried chicken and chicken liver bites with honey mustard, a dish that shames all other chicken nuggets back to the pink-slime sludge they came from.
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    Chef John Fraser (of Dovetail) gets his ingredients from a private farm 90 miles north of Manhattan, which boasts a bounty of flavor-packed vegetables, as well as a retired cow that lends the restaurant its name.
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    The No. 3 sandwich (tobiko spread, salmon, butter lettuce); radish salad; toasted sesame bagel with butter and smoked trout (a.k.a., the Canadian Classic).
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