New York City (Fodor's, 2012) - Fodor's [205]
Craftbar.
$$ | NEW AMERICAN | The casual sibling to Tom Colicchio’s Craft is a spacious and inviting bargain. The menu features assertive seasonal cooking similar to what you can find at the upscale flagship just around the corner. The small-plates category on the menu elevates tiny nibbles like sausage-stuffed fried sage leaves or addictive fluffy salt-cod croquettes to temptations that make you forget the main course entirely. The rest of the menu is eclectic enough to satisfy. | 900 Broadway, between 19th and 20th Sts., Flatiron District | 10003-1210 | 212/461–4300 | www.craftbarnyc.com | Reservations essential | AE, D, DC, MC, V | Subway: L, N, Q, R, 4, 5, 6 to 14th St./Union Sq.
Dos Caminos.
$$ | MEXICAN | Stephen Hanson, the visionary behind a dozen New York restaurants, has created a hit with the Dos Caminos brand. Start with guacamole, served in a granite mortar called a molcajete, and peruse the selection of 150 tequilas. Beef tacos studded with chilies and slow-roasted pork ribs in chipotle barbecue sauce are solid choices. On weekend nights at all three locations, the noise level can get out of control. | 373 Park Ave. S, between E. 26th and E. 27th Sts., Flatiron District | 10016-8805 | 212/294–1000 | www.brguestrestaurants.com | Reservations essential | AE, DC, MC, V | Subway: 6 to 28th St.
Eisenberg’s Sandwich Shop.
¢ | CAFÉ | Since 1929 this narrow coffee shop with its timeworn counter and cramped tables has provided the city with some of the best tuna-, chicken-, and egg-salad sandwiches. On chilly days Eisenberg’s classic matzo-ball soup also really hits the spot. The lively and friendly staff use the cryptic language of soda jerks, in which “whiskey down” means rye toast and “Adam and Eve on a raft” means two eggs on toast. Considering the mayhem in the place, it’s a pleasant surprise that you always get your meal, quickly and precisely as ordered. | 174 5th Ave., between E. 22nd and E. 23rd Sts., Flatiron District | 10010-5913 | 212/675–5096 | www.eisenbergsnyc.com | Reservations not accepted | AE, D, MC, V | No dinner | Subway: R, 6 to 23rd St.
Fodor’s Choice | Eleven Madison Park.
$$$$ | NEW AMERICAN | Luxury, precision, and creativity are the driving forces at this internationally renowned restaurant overlooking Madison Park. Swiss-born chef Daniel Humm oversees the kitchen, concocting unexpected dishes that change often but may include sea urchin capuccino, duck with lavender honey, and prawn roulade with apple, avocado, and lime, In a new tasting menu-only format, dishes are listed only by their principal ingredients, giving Humm and Co. maximum latitude to work their magic on the plate. Reservations should be made two months in advance. | 11 Madison Ave., at 24th St., Flatiron District | 10010-3643 | 212/889–0905 | www.elevenmadisonpark.com | Reservations essential | AE, D, DC, MC, V | Closed Sun. No lunch Sat. | Subway: N, R, 6 to 23rd St.
Gramercy Tavern.
$$$$ | AMERICAN | Danny Meyer’s intensely popular restaurant tops many a New Yorker’s favorite restaurant list, and chef Michael Anthony has settled in comfortably in the kitchen of one of New York’s classic settings. In front, the first-come, first-served tavern presents a lighter menu—including a value-packed three-course prix-fixe—along with great craft beers and cocktails scrawled on a board at the bar. The more formal dining room has a prix-fixe American menu; three courses at dinner is $88. Choose from seasonal dishes such as marinated sea scallops with pickled peppers and fresh grapes, and rack of lamb with sunchokes, hazelnuts, and exotic mushrooms. Meyer’s restaurants—he owns several well-regarded eateries in the city—are renowned for their food and hospitality, and Gramercy Tavern sets the standard. | 42 E. 20th St., between Broadway and Park Ave. S, Flatiron District | 10003-1300 | 212/477–0777 | www.gramercytavern.com | Reservations essential | AE, D,