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1 week ago | 
theinfatuation.com | Bryan Kim |Neha Talreja |Willa Moore |Will Hartman
Ridgewood has many solid slice shops and sit-down pizza joints. Eat at all of them, but start at Mano’s. The counter-service spot on the north end of Forest Ave. has only been open since 2021, but it’s already established itself as one of NYC’s best. Fermented for days, the crust on their pies is thin and crackly, with big pockets of air. Try the Fulgheri with provolone and sweet caramelized onions, or the Manopella with vodka sauce and swirls of pesto.
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Jan 14, 2025 | 
theinfatuation.com | Willa Moore |Will Hartman |Molly Fitzpatrick |Sonal Shah |Nikko Duren |Neha Talreja | +6 more
Where to get dinner with a group when you want the food to be more memorable than the bill.
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Nov 12, 2024 | 
theinfatuation.com | Bryan Kim |Neha Talreja |Hannah Albertine |Molly Fitzpatrick |Sonal Shah |Willa Moore | +2 more
The best restaurants for when you need to dance the hora with strangers or sip a margarita in a cave with stalactites.
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Oct 17, 2024 | 
theinfatuation.com | Willa Moore |Will Hartman |Neha Talreja |Bryan Kim
Where to eat dumplings, shellfish towers, and deep-fried hot dogs after midnight.
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Sep 23, 2024 | 
theinfatuation.com | Neha Talreja
Knickerbocker is the only bagel shop in Bushwick that makes their own hand-rolled and boiled bagels. Lucky for Bushwick—and anyone willing to visit—they make really good ones. Give each bagel a good squish, and you’ll feel the crust crackle just a little as you push down, before the bagel dutifully springs back into form like a stress ball.
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Sep 23, 2024 | 
theinfatuation.com | Willa Moore |Molly Fitzpatrick |Neha Talreja
We see your dozen oysters, and we raise you a platter of baked clams. The lemony bivalves are a starter that adhere to a winning formula: butter and breadcrumbs make everything better. We trawled the city for the very best ones, and then we ranked them. On this list, you’ll find a bunch of old-school Italian restaurants, a few newcomers, and an infamous Greenwich Village spot where everybody talks about the spicy rigatoni, but more people should be talking about the clams.
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Sep 23, 2024 | 
theinfatuation.com | Bryan Kim |Neha Talreja |Molly Fitzpatrick |Will Hartman
Starters, appetizers, tempting little snacks. Sometimes, they’re the best part of a meal. That first slurp of a plump oyster, that inhaled slice of buttered sourdough. Nothing beats it. They’re a trailer for the meal ahead and, in fact, sometimes a starter is the main event. These seductive appetizers prove that New York’s most memorable courses aren’t always the mains. This is a celebration of NYC’s most exciting first bites. You may need to reorder some of them on the spot.
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Sep 18, 2024 | 
theinfatuation.com | Neha Talreja
Nin Hao is the Fujianese counterpart to crowd-pleasing Cantonese American restaurants like Potluck Club, Bonnie’s, and Phoenix Palace. Bold, inventive, and always up for a good time, this Prospect Heights spot makes an immediate impression. Just try the sautéed egg and tomato with curry shrimp, a Thai-infused take on a classic Chinese comfort dish. We also like the Bombay duck (which isn't a duck at all, but a feather-light fish), that they fry until it’s fluffy.
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Sep 11, 2024 | 
theinfatuation.com | Neha Talreja
photo credit: Franceso SapienzaRESERVE A TABLEWhen Sempre Oggi says they’re hyper-seasonal, they mean it. They make small changes to the menu every day, based on which ingredients are at their peak. Naturally, the Upper West Side restaurant makes a big fuss about the vegetable-forward dishes on their Sicilian menu. But, as much as we love a good summer tomato, or winter squash soup, Sempre Oggi ultimately excels because they put just as much effort into their meats and pastas.
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Aug 30, 2024 | 
theinfatuation.com | Neha Talreja
photo credit: Alex StaniloffRESERVE A TABLEThis Chelsea wine bar smells like an especially appetizing candle store, with the scent of wine, saffron, and rose mingling in the air. There are around 100 bottles here to go with the big flavors in their Persian food, whether that’s the tart yogurt on top of the mast bademjoon, the puckery pomegranate molasses covering the meatballs, or the orange zest in the rice pilaf.
