The landmarked interior at Gage & Tollner is lined with mirrors and cherry wood arches and lit by brass chandeliers. It’s the type of restaurant that reminds guests why New York is a great city to dine in. Gage & Tollner is more than 100 years old, but somehow manages to feel exactly like a Brooklyn restaurant of today should: inviting, thoughtful, and bustling-with a dose of history mixed in for good measure. Tables at Dame are coveted, so while the restaurant can seat parties as large as six, if you can't snag a reservation then it’s best to plan an evening with just one dining companion, or dine by yourself at the bar that looks into the kitchen. There are also elegant raw scallops with preserved lemon and nardello peppers, and tuna tartare on toast that’s topped with bottarga. What started as a pop-up is now a hit British-leaning seafood restaurant for golden-brown fish and chips plus broiled oysters with green chartreuse hollandaise, elegant squid and scallion skewers, blowfish tales with chili butter, and a creative wine list divided into two sections: “What Austin Powers is Drinking” and “What James Bond is Drinking.” Patricia Howard and Ed Szymanski's tight menu looks to his British roots for inspiration with dishes like kedgeree rice with curried crab, “proper English chips,” as the team calls them, and desserts like sticky toffee pudding, but the Englishness of it all isn’t so overt that you feel you’re dining in the British countryside. Some dishes like the exceptional goat neck dum biryani, which is served in a pot that’s sealed with a thin flatbread, are larger, so check in with your server about the number of items to order. There is also doh khleh, a chili-laced pork salad with cilantro and ginger from Meghalaya near Bangladesh and chenna poda, a baked cheese dessert from a state in eastern India below Kolkata. It’s marinated for 48 hours in spiced yogurt and then slow cooked for hours. Pandya and his team’s cooking looks deep into regional cuisines of India to share dishes we rarely see on menus in the U.S like the restaurant’s acclaimed rabbit dish from Rajasthan, which must be ordered in advance. Dhamaka is not a restaurant of restraint, it’s one of abundance and exuberance. Their West Village spot Semma, which recently received a Michelin star, is often rightfully in the spotlight, but Dhamaka is the cool older sibling that has their own thing going on. Restaurateur Roni Mazumdar and chef/partner Chintan Pandya have taken the city’s dining scene by storm in the past few years with a string of openings that, without question, match their company’s name: Unapologetic Indian. This gallery has been updated with new information since its original publish date. Read our complete New York City travel guide here. Be sure to book them in advance, swing by early, or try your luck at the end of the evening for an open seat at the bar. With tourism numbers back up, the best tables in the city have once again become highly coveted commodities. There are also new genres of restaurants-like Contento, which works to be truly accessible to all, and the wildly spicy Dhamaka that opened during the pandemic and persevered-establishing themselves as important contenders among the best restaurants in New York City. And with the addition of outdoor dining, some now have even more seats to welcome guests. Many of the beloved classics on this list, like Italian charmer Via Carota, Michelin-starred Le Bernardin, and pizza destination Lucali, can now say they made it to the other side. Nearly three years after COVID forced the city that never sleeps to dim its lights, New York’s restaurant scene feels like it’s back to its old self.
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