Spring is the time of rebirth, and that is definitely the case in the NYC restaurant community. A flurry of new restaurants in Manhattan offer plenty of options to choose from, including reimagined French cuisine in Tribeca, Indian fried chicken sandwiches in the East Village, and plant-based omakase-style Japanese in NoMad. There's no shortage of fantastic food in the city, but these Manhattan restaurants make our short list of top eats.
L’Abeille is Michelin-starred Chef Mitsunobu Nagae’s first solo venture as chef and co-owner. Mitsunobo, translating to ‘honey’ in Japanese, and l’abeille, translating to ‘the bee’ in French, is not a happy accident. Chef Mitsu’s menu reflects his Japanese heritage and French cuisine with cross-cultural gusto. The intimate 54-seat French restaurant opened on March 29 in Tribeca featuring a $180 six-course prix-fixe menu and à la carte dishes. Dishes rotate seasonally, but expect options like grilled trout, roasted squab, and scallop crudo. Another draw is L’Abeille’s almost exclusively French wine list with a robust 170 selections. 412 Greenwich St.
The upscale coffee lounge in the heart of West Village is a far departure from your traditional grab-and-go coffee shop. For starters, El Condor offers table service, plus there’s outlets at every seat, high-speed WiFi, beer, wine, and a sophisticated menu with items like house-made muesli, chickpea toast sandwiches, and pastries. They source coffee beans from places like Sumatra, Ethiopia, Brazil, and Guatemala, and even roast the exclusive Geisha coffee beans, which come from a farm at the foot of Baru Volcano in the Talamanca mountain range in Panama. El Condor especially makes our top five list this season because we expect to see this flagship expand at a rapid pace. Other locations in NYC, Nashville, and Houston are already in the works. 95 Greenwich Ave.
This Indian fried chicken joint specializes in the spicy, ultra-crispy street food. Rowdy Rooster’s fried chicken comes in three different spice level options, and their sandwiches are perfectly enhanced with scallion yogurt, mint chutney, and pickled onion. Savory snacks include crispy eggplant, chili cauliflower, potato pakoras, and masala corn. Led by Chef Chintan Pandya, the East Village establishment recently got a highly-praised write-up by The New York Times. 149 1st Ave.
NYC’s newest vegan restaurant is a complete omakase-style experience located within Plant Bar in Manhattan’s NoMad neighborhood. Michelin-starred Chef Roberto Romero’s menu focuses on seasonal plant-based ingredients to create courses like potato matcha soup, Sunomono style pulled oyster mushroom salad, and watermelon “tuna” with pickled kelp, with an innovative cocktail menu to boot. Seating is priced at a reasonable $85 per person and is sure to expand the palates of all who join, vegan or not! 1204 Broadway
Pronounced “Tu-lee-sh,” Bar Tulix is a nod to the Mayan moon goddess Ixchel, whose mythology includes dragonflies, or in the Yucatec Mayan word, “tulix.” So it’s no surprise that this SoHo seafood restaurant draws its inspiration from Mexico (with a twist). Plates include masa encrusted branzino tacos, shrimp cocktail tostada, and manilla clam toast, all complemented by a library-like bookcase filled with small-batch and artisanal tequila, mezcal, and sotol. 25 W Houston St.
The Manhattan Club Lounge is back! To celebrate, we’re offering an exclusive offer of 20% off our nightly rate, plus 50% off all Veure Du Vernay products, a $20 Amazon gift card, and a $20 Uber Voucher to get to Manhattan’s best new restaurants faster. See our special offers for details.
Foodies will also love our Dine On Us package, which comes with dining gift cards and special savings at select restaurants like Red Eye Grill, Brooklyn Diner, and so much more.
Of course, there’s only one way to experience the city’s restaurant scene, and that’s in person. Stay up to date with The Manhattan Club Blog and get your guide to the best of New York. Choose from our best rates and special offers when you book direct with The Manhattan Club.
