This advertising content was produced in collaboration between Vox Creative and our sponsor, without involvement from Vox Media editorial staff.
There isn’t a more lively food fair in New York City than the New York City Wine and Food Festival. Food Network and Cooking Channel personalities and chefs from across the country meet in Chelsea to serve up exciting new food for hungry diners over three days. If you’re in town for the festival and want to keep feasting after hours, here are the best restaurants from NYCWFF chefs and personalities.
Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process.
If you buy something or book a reservation from an Eater link, Vox Media may earn a commission. See our ethics policy.
Get a taste of chef Nick Anderer’s famous Roman-style thin pizzas at Marta. Snag a seat at the bar — easier for walk-ins, plus you’ll get a view of the wood-fire pizza oven — and you’ll feel like you entered a pizzeria in Rome, but fancier. Marta is known for its outstanding margherita pizzas, but don’t miss out on the wood-fired specials that change seasonally.
Gramercy Tavern is one of the few great white tablecloth restaurants left in New York. Chef Michael Anthony, who took over the restaurant in 2006, churns out consistently great American fare — he won the James Beard Award for Outstanding Chef in 2015 and has never earned less than three stars from the New York Times — and continues to throw in a few surprises on his menu. Treat yourself to the ever-changing tasting menu in the dining room, or sit in the Tavern Room to order a la carte.
Cronuts may have put Dominque Ansel on the map, but it’s worth a visit to the bakery to get a taste of his other pastries — they’re just as delicious, if not better, than the Cronut. Order the DKA (the “Dominique Kouign Amann,” a flaky sweet bread with caramelized layers), the chocolate chip cookie shot (a shot glass made of a cookie, milk included), and any of the seasonal tarts.
Tucked away in the back room of a hipster Brooklyn bar, Torst, the Michelin-starred restaurant Luskus has the first, and perhaps the only, beer-tasting menu in town. If you’re not a beer drinker, Luskus isn’t for you; there’s no wine on the menu. But between chef Daniel Burn’s innovative menu — the world’s fanciest bar snacks, with a seasonal twist — and paired beers that are among the most revered and exclusive in the world, a boring old wine pairing will look weak in comparison.
No chef does Indian food quite like Floyd Cardoz. The chef behind (now closed) Tabla, North End Grill, and White Street, Cardoz has been called a pioneer of modern Indian cuisine. Now at his new restaurant, Cardoz turns the staples of India on their head again. Look out for the pork ribs vindaloo, the shishito pakora, the goan choriz and bacon biryani, and eight varieties of naan and chutneys.
Chef Einat Admony, the chef behind Mediterranean favorites Balaboosta and Taim, takes on Israeli cuisine at Bar Bolonat and gives it a whole new level of sophistication. The dishes to order: the fried olives, the “everyday cauliflower” served with peanut tahini, and the braised lamb neck.
Frank Castronovo and Frank Falcinelli, also known as “The Franks,” have mastered the Italian comfort food of your dreams, at can’t-beat prices. You’ll find all of the classics on the menu, like the eggplant parmegiana, house-made gnocchi, and grilled seafood, plus all the bufala mozzarella you could want.
Chef Amanda Cohen’s restaurant put vegetables on the map, literally. It was the first vegetarian restaurant to receive two stars from New York Times critic Pete Wells. After reopening in 2015, Dirt Candy still puts vegetables in the spotlight. Try the Korean fried broccoli, mapo eggplant, and brussels sprout tacos.
For an unbeatable oyster happy hour, and the best $8 dark and stormy, Mermaid Inn is your spot. $1 Littleneck oysters, fried clam sliders, and fish tacos make for a filling 5 p.m. menu — just be sure to get there early, as wait times can get long.
Bagels are a dime a dozen in New York City, but no one does it quite like Dianna Daoheung at Black Seed Bagels. The bagels are a hybrid of Montreal and New York styles, hand-rolled, boiled in honey water for a touch of sweetness, and baked in a wood-fired oven. For your early morning pick-me-up, try the wood-fired baked egg, bacon, and cheese sandwich, or go the traditional smoked salmon, cream cheese, red onion, and capers route.
Get a taste of chef Nick Anderer’s famous Roman-style thin pizzas at Marta. Snag a seat at the bar — easier for walk-ins, plus you’ll get a view of the wood-fire pizza oven — and you’ll feel like you entered a pizzeria in Rome, but fancier. Marta is known for its outstanding margherita pizzas, but don’t miss out on the wood-fired specials that change seasonally.
Gramercy Tavern is one of the few great white tablecloth restaurants left in New York. Chef Michael Anthony, who took over the restaurant in 2006, churns out consistently great American fare — he won the James Beard Award for Outstanding Chef in 2015 and has never earned less than three stars from the New York Times — and continues to throw in a few surprises on his menu. Treat yourself to the ever-changing tasting menu in the dining room, or sit in the Tavern Room to order a la carte.
Cronuts may have put Dominque Ansel on the map, but it’s worth a visit to the bakery to get a taste of his other pastries — they’re just as delicious, if not better, than the Cronut. Order the DKA (the “Dominique Kouign Amann,” a flaky sweet bread with caramelized layers), the chocolate chip cookie shot (a shot glass made of a cookie, milk included), and any of the seasonal tarts.
Tucked away in the back room of a hipster Brooklyn bar, Torst, the Michelin-starred restaurant Luskus has the first, and perhaps the only, beer-tasting menu in town. If you’re not a beer drinker, Luskus isn’t for you; there’s no wine on the menu. But between chef Daniel Burn’s innovative menu — the world’s fanciest bar snacks, with a seasonal twist — and paired beers that are among the most revered and exclusive in the world, a boring old wine pairing will look weak in comparison.
No chef does Indian food quite like Floyd Cardoz. The chef behind (now closed) Tabla, North End Grill, and White Street, Cardoz has been called a pioneer of modern Indian cuisine. Now at his new restaurant, Cardoz turns the staples of India on their head again. Look out for the pork ribs vindaloo, the shishito pakora, the goan choriz and bacon biryani, and eight varieties of naan and chutneys.
Chef Einat Admony, the chef behind Mediterranean favorites Balaboosta and Taim, takes on Israeli cuisine at Bar Bolonat and gives it a whole new level of sophistication. The dishes to order: the fried olives, the “everyday cauliflower” served with peanut tahini, and the braised lamb neck.
Frank Castronovo and Frank Falcinelli, also known as “The Franks,” have mastered the Italian comfort food of your dreams, at can’t-beat prices. You’ll find all of the classics on the menu, like the eggplant parmegiana, house-made gnocchi, and grilled seafood, plus all the bufala mozzarella you could want.
Chef Amanda Cohen’s restaurant put vegetables on the map, literally. It was the first vegetarian restaurant to receive two stars from New York Times critic Pete Wells. After reopening in 2015, Dirt Candy still puts vegetables in the spotlight. Try the Korean fried broccoli, mapo eggplant, and brussels sprout tacos.
For an unbeatable oyster happy hour, and the best $8 dark and stormy, Mermaid Inn is your spot. $1 Littleneck oysters, fried clam sliders, and fish tacos make for a filling 5 p.m. menu — just be sure to get there early, as wait times can get long.
Bagels are a dime a dozen in New York City, but no one does it quite like Dianna Daoheung at Black Seed Bagels. The bagels are a hybrid of Montreal and New York styles, hand-rolled, boiled in honey water for a touch of sweetness, and baked in a wood-fired oven. For your early morning pick-me-up, try the wood-fired baked egg, bacon, and cheese sandwich, or go the traditional smoked salmon, cream cheese, red onion, and capers route.
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/51173973/15876355936_7205fddbe5_z.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/50285165/Delta_New_Flushing_Bakery.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/50694655/9186227894_01e3bb6407_k.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/71799935/GettyImages_1450706529.0.jpeg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/57908417/APBK_CHRISTMAS_CC_WILL_ENGLEMANN_10.33.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/59504069/230618_ICHIMURA_EATER_079.54.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/65519915/Mari_39.16.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/60148895/JOES.40.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/56049545/20170421_L1110980.11.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/70084444/7046926617_b925c227b0_o.0.0.0.0.jpeg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/70083755/12311161264583_6b5eae0b71_b_20_281_29.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/58356783/jennygzhang_nur_13.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/54511185/20170716_GH_THEGRILL_1013.1493394669.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/70084154/eater-heatmap.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/60067927/Eater_SuperiorityBurger_015.55.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/62926496/Tuomeshortrib.0.0.jpg)