Try the ravioli-like cappellacci ai profumi di primavera ($14) here, stuffed with a blend of sautéed asparagus and artichoke mixed with a nutty Castelmagno cheese. Read more.
West Village homage to the chigres of northern Spain, complete with wine on tap, cider served right from the barrel and regional eats. Read more.
Size -8,100-square-foot. Known for - fried chicken. Inside -2 bars, a live music stage & a downstairs lounge. Eat - ‘CHICK’ Bokki - Chopped chicken & rice cake /w sweet & spicy Korean hot pepper paste Read more.
Recently opened Mulino a Vino is a hidden Italian gem in the Meatpacking District. The restaurant is first and foremost a wine bar, & each dish is available in three sizes. Get the roast octopus. Read more.
This gorgeous restaurant is designed as an open space dominated by a giant kitchen, with communal tables in marble & wood. A bar stretches along one side with art throughout, like the bolder of salt. Read more.
This seasonal modern American restaurant in the West Village, has raised the stakes on the notion "farm-to-table." All their ingredients are local & they breed, raise, & slaughter their own animals. Read more.