Willa Moore

1 week ago | theinfatuation.com | Willa Moore |Molly Fitzpatrick |Will Hartman |Bryan Kim

Bar Bianchi makes a good spritz, especially the crisp, not-too-sweet Giuseppe with elderflower. But more importantly, the sceney East Village spot is a good setting for a spritz: a corner of Avenue A and Houston transformed into something resembling a 1960s Italian piazza by the Le Dive team. Every spritz is available “regulare” or in “grande” fishbowl-sized glasses, which are great props for the three photo shoots happening on the sidewalk patio.

2 weeks ago | theinfatuation.com | Willa Moore |Bryan Kim |Molly Fitzpatrick |Matt Tervooren

Sailor’s striped awning and paintings of seafaring vessels will put you in the mood to eat something that used to live in salt water. This nautical-themed bistro from the folks behind Joseph Leonard and the former Breslin chef serves a lot of seafood, like skate cheek and peas in parsley sauce. The white tablecloths and flickering lamps make the space feel fancier than your average neighborhood spot, but lots of dishes hover around $20 or less. Use any surplus funds on wine and profiteroles.

2 weeks ago | theinfatuation.com | Will Hartman |Willa Moore |Molly Fitzpatrick |Sonal Shah

At a cart in the shadow of the 7 train in Corona, you’ll find a $17, hubcap-sized tlayuda that can easily feed two. The crispy disc of freshly toasted masa isn’t just cost-effective, it’s one of the city’s most purely satisfying meals—mounded with beans, cheese, and your choice of meat. Go for the combinada version, with chorizo, cecina, carne asada, and carne enchilada.

2 weeks ago | theinfatuation.com | Bryan Kim |Willa Moore |Will Hartman |Molly Fitzpatrick

The only Korean-inspired tasting menus we’d recommend over Jua’s cost roughly twice as much. At $140, this place isn’t cheap, but it punches above its weight. In a spacious Flatiron dining room with concrete floors, you’ll kick things off with a bite of crisp seaweed cradling rice, caviar, and tuna tartare. After that, who knows. The menu changes, but expect things like a luscious prawn tartare and a small slab of galbi with a wreath of bite-size banchan.

3 weeks ago | theinfatuation.com | Allie Conti |Willa Moore |Garrett Snyder |Nicolai McCrary

In NYC, novelty and exclusivity constitute cool. And one of the city’s current hottest bars is a tiny, quasi-secret spot that’s only going to stick around through the end of summer. To get inside Los Salvajes, you have to be a “friend” of the bar, but in our experience, the term is used loosely.