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The New Yorker

Tables for Two

Mexican-ish Fine Dining, with Detours

Corima offers attention-grabbing tortillas, Japanese flourishes, and an ambitious tasting menu that hasn’t quite found its stride.

Hyper-Telegenic Noodles, at Okiboru House of Udon

The beguilingly wide Himokawa udon noodles at this new East Village spot are already famous, thanks to fervent foodie TikTokers.

Caribbean Staples Made “Healthy as a Motha”

HAAM, in Williamsburg, veganizes Dominican and Trinidadian food without diminishing it.

Exquisite Beach Vibes at Quique Crudo

A seafood-focussed counter from the owners of Casa Enrique—the first Mexican restaurant in the city to earn a Michelin star—opens in the West Village.

Café Carmellini Is Fine Dining That Knows a Good Time

Andrew Carmellini’s latest venture is a serious, sophisticated restaurant, with white linens on the tables and bow-tied service captains, but it never sacrifices a sense of fun.

Missy Robbins’s Lowest Key Pasta Paradiso

Robbins’s chic flagship restaurant Lilia is perpetually booked. Her follow-up, Misi, is stuck in a charmless space. With her latest place, Misipasta, I feel like Goldilocks.

Velvet Hauteur at Angie Mar’s Le B.

At her new venture in the former Les Trois Chevaux space, the chef returns to her downtown roots, leaning into vivacity and drama.

Real-Deal Eccentricity, at Oti

A tiny Romanian-ish restaurant on the Lower East Side is a scrappy operation held together via the chef Elyas Popa’s sheer creative tenacity.

Reviving the Classic American Burger

With a new restaurant, Hamburger America, the burger scholar George Motz engages with history rather than trends.

What’s the Story with Sustainable Sushi?

Bar Miller, a sushi counter in the East Village, aims for the luxury of omakase without the carbon footprint.