107 West
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Cafe Luxembourg
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200 West 70th Street
Upper West Side
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Abyssinia
New York Times Critics' Pick -
Frehiwot Reta, the chef and owner of Abyssinia, has long been known among New York’s Ethiopians as a master of injera, the round, sour flatbread, more than a foot in diameter and riddled with sinkholes, that is the base of every Ethiopian meal. She sold injera out of her Harlem apartment for a decade before opening this modest restaurant.
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Ivan Ramen
New York Times Critics' Pick -
Ivan Orkin, the Long Island-born chef who made his name cooking ramen in Tokyo, comes home with a restaurant that shows his breadth as a chef.
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Huertas
New York Times Critics' Pick -
Huertas is really two restaurants and two experiences under one roof. In the back is a small, square dining room where the chef, Jonah Miller, serves a set menu of five courses. In the front of the restaurant is an inviting tapas bar, where a different style of eating unfolds.
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