Deciding where to eat in New York can feel Sisyphean. Not for lack of information or opinions—those are plentiful in an era that deals in word of mouth, A.I. summaries, and anonymous reviews. All of those possibilities (and all of those people’s feelings about them) make it easy to resort to what’s in your immediate vicinity (and there’s nothing wrong with a neighborhood fave)—or what’s deliverable.
In this saturated ecosystem, there is one kind of recommendation that always stands out. Chefs spend their time cooking the food you love (and hate), so you’d better believe that when they go out to eat, they’ll want it to be worth the trek. That’s why we asked 25 of our favorites to dish on the eateries they haunt when they’re off-duty—and exactly how they navigate the menu.
Here, we share our findings—from well-kept secrets to time-honored standbys (including two spots so beloved that they were given the nod by two different chefs!).
Sunn’s (Chinatown), recommended by Sam Lawrence (Bridges)
“Sunny Lee is one of the most talented chefs in New York. She combines delicate technique with intense and delicious flavors. It’s undeniable, and you should order the whole menu.”
The Order: “Every banchan, particularly the specials. Don’t miss the seasonally changing salad or kimbap. Whenever she has the scallops her dad dives for on the menu, you must order them!”
Penny (Astor Place), recommended by Missy Robbins (Misi and Lilia)
“Their seafood is incredible, and the vibe is casual and fun.”
The Order: “My order always includes the bread and butter, a side of anchovies, ice box razor clams if they have them, and the best lobster I have ever had.”
Ootoya (Chelsea, Union Square, and Times Square), recommended by Joshua Pinsky (Claud and Penny)
“Ootoya is my tried and true. It is walking distance from my apartment. I go with my family, and the team there is so sweet with my 1-year-old. They even make her baby chopsticks.”
The Order: “We go there often enough that they remember our order. We exclusively do lunch and get the fish (salmon, mackerel, or butterfish) bento box set-up. It comes with a full spread of seaweed rice, pickles, miso soup, chawanmushi, and fresh tofu.”
César (Hudson Square), recommended by Eric Ripert (Le Bernardin)
“The food is exceptional, the service is always outstanding, and the wine list is excellent. On top of that, César has been a dear friend of mine for many years.”
The Order: “It is a tasting menu only—and rightly so. César is the boss, so he decides what I eat.”
abcV (Flatiron), recommended by Daniel Humm (Eleven Madison Park)
“The menu is constantly changing with the seasons, mostly ingredients from the greenmarket. The flavors are light, fresh, and delicious. They take inspiration from different cuisines, which is similar to what I do.”
The Order: “I always get the dosa with avocado.”
Wu’s Wonton King (Chinatown), recommended by Vijay Kumar (Semma)
“It captures the spirit of dining the way it should be… loud, communal, generous. You sit down, and the table just fills with plates. It’s the same energy I try to bring to my own restaurant, in that the food brings people together.”
The Order: “Make sure to order the crab and the crab fried rice. The crab comes piled high; it’s messy in the best way, you’re cracking shells, pulling out sweet meat. It feels like a celebration at the table. The fried rice is the perfect counterpart, every grain kissed with wok heat and carrying deep crab flavor. They’re the kind of dishes that remind me why dining there is so special: bold flavors, no shortcuts, and food that commands you to roll up your sleeves and join in.”
Rosella (East Village), recommended by Charlie Mitchell (Saga)
“I love the risks Chef Jeff takes with his food and the East Village vibe of his space.”
The Order: “The farro miso soup, spicy avocado roll, and the grits.”
Penny, recommended by Alexia Duchêne (Le Chêne)
“I love how European it feels in the approach. Very ‘less is more,’ no fuss, and delicious food. The wine list is amazing too, so when we are looking for a space to unwind after a busy week, it feels like the perfect choice.”
The Order: “I always order the shrimp cocktail, truly the best I’ve ever had. I stick to the raw section of the menu most of the time because I think that’s what they do best. Love the ice box mussels too.”
Cas West Indian and American Restaurant (Crown Heights), recommended by Paul Carmichael (Kabawa)
“I constantly crave it. Eating food from there always brings me joy.”
The Order: “Easy answer. Oxtail, rice and peas, plantains, and cabbage. It’s the best.”
Le Bernardin (Midtown) and Baby Sips (Lower East Side),recommended by Daniela Soto-Innes (Cosme)
“For fine dining, I love Le Bernardin. It’s one of those restaurants where everything feels intentional and soulful, from the way the dishes are plated to the way the room makes you feel. I love it because it slows me down and reminds me why dining can be so special.”
The Order: “Whatever tasting menu they are offering.”
“My new favorite wine bar is Baby Sips. The energy is fresh and unpretentious, and the wine list is thoughtful.”
The Order: “They serve the best tuna melt. It sounds simple, but it is perfect with a glass of chilled white wine.”
Ssaw (Williamsburg), recommended by Hiroki Abe (Jō)
“Chef Yusuke is an old friend, and it’s a great restaurant concept for customers. They have Kaiseki and à la carte options.”
The Order: “I like to do the Kaiseki, which is a prix fixe menu. They also have an amazing sake list.”
Lei (Chinatown), recommended by Nick Curtola (The Four Horsemen and I Cavallini)
“One of the best meals I’ve had in years was at Lei, in Chinatown, recently. Annie Shi created a space that is cozy and warm. The wines are really interesting and showcase more untapped regions such as China and Mexico. The food from Chef Patty is unique and surprising. I love its minimalist aesthetic and maximalist flavor approach that all feels so comforting and approachable.”
The Order: “Patty uses really interesting ingredients like lily bulb and celtuce, but also has plenty of luxurious little tricks up her sleeve in the way of a super-rich and aromatic braised short rib, soft shell crab with aji dulce peppers, and a beef carpaccio with a heroic amount of thinly sliced herbs. I’m dying to go back.”
Markette (Chelsea), recommended by Alireza Saboor (Eyval)
“I enjoyed a wonderful meal at Markette (formerly Haymarket) recently. I enjoyed the simplicity of the dishes, straightforward and seasoned well. Creating memorable dishes is difficult; creating memorable dishes that guests remember weeks after dining is exceptional.”
The Order: “The salt cod fritters and braised oxtail gratin.”
Birds of a Feather (Williamsburg), recommended by Joey Scalabrino (Apollo Bagels and Leo)
“I’ve been going to Birds of a Feather for years, and it never disappoints—it’s easily my favorite restaurant in New York. This past year, I traveled through Chengdu with a close friend who’s also a Birds superfan, and that trip only confirmed the level of cooking they’re executing here. The staff is nice and incredibly efficient, and whether you’re dining in or ordering delivery, the whole experience feels effortless and thoughtfully executed. Even delivery shows up lightning fast and still piping hot, which says everything about how much they care about the details.”
The Order: “Wood ear mushrooms, wontons in chili sauce, three pepper chicken, cold sesame noodles, mapo tofu, and the fried fish filet.”
Wolfgang’s Steakhouse (Tribeca, Times Square, Murray Hill, and Herald Square), recommended by Rawia Bishara (Tanoreen)
“It’s our family’s go-to when we want the quintessential New York steakhouse experience: straightforward, confident, and beautifully executed. As chefs, we spend our days layering spices, herbs, and textures. At Wolfgang’s, the pleasure is in restraint and precision: properly aged beef, a fierce broiler, clean seasoning, and old-school service that runs like a well-oiled machine. It feels celebratory without trying too hard. We’ll bring out-of-town guests to any of their locations because the standard never slips: the room hums, the martinis are cold, and the kitchen hits that perfect char every time.”
The Order: “We start with martinis and the classic shrimp cocktail—icy and simple—followed by fresh sliced tomato and onion. Then it’s the porterhouse with all the trimmings: creamed spinach, crispy German potatoes, and pecan pie to finish. It’s the kind of dinner that feels timeless—comforting, indulgent, and perfectly New York.”
Bé Bếp (nomadic), recommended by Chinchakriya Un (BONG)
“It’s delicious, it’s fresh. Chef Phoebe cross-pollinated her skills as a farmer/chef/nerd to bring us home-style Vietnamese food. Her dad ships fresh fruit from California for the most poetic fruit plates—she refers to them as a love language.”
The Order: “Grilled meats, fresh fruits, piles of herbs, and thoughtfully prepared jelly desserts.”
Sappe (West Village), recommended by Mary Attea (Raf’s)
“The flavors are bold and unapologetic. The atmosphere is loud and electric, but in the best way. It feels like a fun party every time you walk in the door.”
The Order: “My absolute favorite dish is the Yum Pu Dong, a raw fermented crab dish, drenched in chilies and fish sauce with a few grape tomatoes to barely help cool the fire in your mouth. It’s intense and addictive.”
Telly’s Taverna (Astoria), recommended by Nasim Alikhani (Sofreh)
“This restaurant has been making simple but top-quality Greek seafood for nearly 30 years. We’ve celebrated all our anniversaries and graduation dinners there.”
The Order: “They make the most delicious whole fish. We tend to pick the biggest fish on display. It requires expertise to do it right, and they always nail it.”
Zimmi’s (West Village), recommended by Nick Tamburo (Smithereens)
“Zimmi’s serves the type of food that you hope to encounter at a small bistro in Paris, but almost never do. [Chef] Maxime channels recipes from his grandmother’s kitchen and the French countryside. His food is seasonal and vibrant, familiar but still exciting. French restaurants are a dime a dozen in New York—especially right now—and new ones seem to be popping up everywhere. Zimmi’s is different; there’s a sense of care and technique that sets it apart.”
The Order: “The menu changes so often—is one of the things I love about Zimmi’s! Too many restaurants fall into complacency. If there is a paté or terrine, that’s a must-order for sure. Their pasta davia with pesto is a mainstay.”
Three Decker Diner (Greenpoint), Fanelli Cafe (Soho), Birds of a Feather, recommended by Angeles Chavarria (King)
“I can give you a list of all of the restaurants I wish to go, but to at the moment—between working at a restaurant and being a mom with a toddler—there are three main places in the rotation. There’s Three Decker Diner, Fanelli Cafe, and Birds of a Feather for take-out. I prioritize family-friendly places where we can build Legos and enjoy a cocktail at the same time.”
Thai Diner (Nolita), recommended by Telly Justice (HAGS)
“I’m a creature of habit. When I fall in love with a place, I will be loyal to it for years and years. When I was a younger line cook, I became enamored with Uncle Boon’s, and I’ve been a devotee of that restaurant group ever since. When they opened Thai Diner, it became a staple of my day-off diet. I can’t even begin to calculate how many times I’ve been there. I’ve sent so many visiting friends there. I’ve met so many chef friends there for a quick bite and gossip. It’s an essential New York restaurant in my opinion. The staff is incredible, casual, and attentive in all the right ways. The kitchen is so consistent and always exceeds expectations. As far as the food goes, there are no sleepers on the menu.”
The Order: “My absolute favorites are the Lobster Omelet, Chu Chee, Morning Glory Fai Dang, Thai Disco fries, and Uncle Boon’s Khao Pat Puu. If I’m there early enough to get breakfast, it’s really hard not to order the Thai Diner Egg Sandwich. It might be my favorite breakfast sandwich in New York, no small feat in a city famous for its breakfast sandwich culture. I will never not get the Beer Slushy, it’s a must!”
Ho Foods (East Village), recommended by Mike Fadem (Ops)
“This place has been quietly killing it for so long. They have a very small menu, which is always a good sign. The few things they do, they do super well. It’s one of the most reliable restaurants in New York, and now they even have great wine to pair with their delicious food.”
The Order: “Garlicky cucumbers, chili wontons, scallion pancake with egg, beef noodle soup.”
Demo (West Village), recommended by Fidel Caballero (Corima)
“Absolutely impeccable food without frills. Great wine list, and the service is immaculate.”
The Order: “Arroz a la plancha, the pasta is a must, and the crudos are made with sushi-like precision.”
Mission Chinese Food (Chinatown), recommended by Mathieu Canet (FOOD)
“Danny [Bowien] is a good friend of mine, and I’ve cooked many times with him in Paris and New York. I love his style.”
The Order: “The coconut lobster rice, addictive cabbage salad, spicy chongqing wings, and mapo tofu.”
Fish Cheeks (Noho), recommended by Soorosh Golbabae (Sawa)
“Thai flavors on point. I spent a few years living in South Asia and fell in love with some of those cuisines, especially Thai cooking. Some dishes at Fish Cheeks take me back there.”
The Order: “The Grilled pork cheek come with Jaew sauce, which is a perfect balance of swee,t sour spicy. Combined with the fat from pork cheeks, it’s the best bite.”
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