New York City has always been a place for foodies You're bound to see a number of restaurants along every street and the sheer variety of food options available is staggering in addition to the amount of awards, stars and other awards handed out.

Hence, to enjoy a classic holiday, book your cheap flights to New York soon.

Torrisi Bar & Restaurant

Torrisi Bar & Restaurant, or, as some are calling it the Torrisi 2.0 it marks the return of Major Food Group to NYC after the wildly successful hospitality company began focusing its efforts in Miami and other locations as they expanded their business. (Partners Mario Carbone and Jeff Zalazanick have moved into Miami.) However, the third partner Rich Torrisi, has remained in NYC to create the namesake restaurant. The dining room is intimate and sociable with a communal dining table, as well as a couple of seats at the bar, as well as separate dining rooms with the largest Julian Schnable painting hanging on the wall. The food is influenced by NYC's Chinatown, Little Italy, and Jewish Delis, serving dishes such as a rich, chopped liver with Manischewitz gelee, served with rye toast and a pillowy tortellini pomodoro and an smoky and delicious duck paired with Mulberry. A bar with a long length in front is where you can enjoy drinks from Nathan McCarley O'Neill (formerly from NoMad New York and Claridge's) and cocktails are divided by classics and aperitivos Negronis, Garibaldis, and martinis.

Jupiter

Rockefeller Center is undeniably going through a revival in restaurants and a number of big names opening restaurants with fine dining in the area around the plaza. Jess Shadbolt, Clare de Boer along with Annie Shi, who own the intimate King in Soho opened this larger, more pasta-focused restaurant at the close of the year. With a view of the ice-rink and the ice skating rink, guests can enjoy appetizers like fried artichokes and crab bruschetta and an assortment of hazelnuts and a salad poached quince and the radicchio that comes in a variety of shades of purple and pink as well as (for this moment) wintery pastas like green-colored paccheri made with pork, Agnoli filled with rabbit and a distinctive baked buckwheat-based pasta dish that includes potatoes and cabbage. There are two main dishes on the menu, however when you order enough pasta, you'll not require them.

Kru

Don't look forward to Thai take-out favorites like pads Thai on this Williamsburg restaurant, which was founded by husband-and-wife chefs on the team Ohm Suansilphong (previously of Fish Cheeks) and Kiki Supap last autumn. Instead, the duo offers modern interpretations of classic dishes loved at the table of Thai royalty, and includes recipes that date back centuries. The menu is split into smaller plates of curries, relishes, and relishes. There are many dips called"lon," such as one made of cooked pork jowl that has been cured and simmered in tamarind and coconut, the lobster and pineapple curry made with oyster yolks salted, coconut and chilli paste kaeng kua; and one dish that is named Khai Phra Arthit that translates to "sun egg" and was reportedly popular with the Thai King. It's an omelette made with rice. If you're able to handle heat it's a great beef tongue curry classic dish.

Shinji's

An unassuming-from-the-outside spot you might walk past without even noticing, Shinji's is attached to the Michelin-starred Noda and is technically a cocktail bar, but has enough small plates to make a meal out of. The tiny, barrel-shaped room is reminiscent of the interior of a vessel with its decor, which includes octopuses and booths designed to resemble waves. There's no way to miss any of the drinks (although the Tropicana which is served inside the whole frozen orange, is a popular choice). Tableside carts are common there, and if take a roll there will be someone waiting to roll it up in the front of you. Other bites of food to order are the Uni Chawanmushi served with caviar, and a small Wagyu sandwich.

HOUSES

The counter is situated inside the newly constructed Japanese hub in the newly constructed Japanese hub Norman and also featuring the dashi counter as well as the location of Tokyo's art and design store Cibone The marble tasting counter, which has only 8 seats serves as an offshoot that is part of the Tokyo restaurant with the identical name. It was delayed due to Covid, the Michelin-starred chef at HOUSE (Yuji Tani) has relocated into Greenpoint in Greenpoint, Japan in the year 2019 and can be located in the open kitchen every evening. There are no menus available here and dinners are served 7 courses of French Japanese cuisine with rotating menus. Certain signature dishes are guaranteed to last, such as an exquisite strawberry burrata dish as well as a decadent foie gras pilaf adorned by homemade pickles. The highlight of the evening is the opportunity for diners to select their own knife for the Wagyu steak dish which will be served with Chef Tani offering a selection of wooden knives that are hand-carved made from Japan.

Brasserie Fouquet's

If you want to experience a bit the taste Paris in NYC take a seat at this trendy brasserie, an extension that is a replica of the Paris original, which is located in the hotel with the identical name. It was opened in the fall of last year, and this Tribeca restaurant has already established itself as the place to be seen and noticed due to its luxurious seats in red velvet, hanging chandeliers, white tablecloths and a French manner of living. The restaurant is currently open to diners for dinner and breakfast (lunch to follow) The menu is traditional French offering dishes like beef tartare, escargot and lobster fricassee and an oz cote de boeuf for two. If you're in at breakfast time, it's virtually mandatory to have the dessert basket or at least an artisanal croissant, which will be among the crispiest flaky, butteriest croissants that you'll find in this region on the Atlantic.

Hav & Mar

The newest restaurant by famous chef Marcus Samuelsson and executive chef Rose Noel focuses on carefully procured seafood, served with designed small plates as well as traditional family meals. The menu features items such as the Swediopian which is a berbere-cured, wild salmon with caviar made of mustard seeds and buckthorn Mermaid black rice, which is made with Djon djon mushrooms, lobster, crab and green peas the H + T Roasted Chicken the latter being an Amish chicken stuffed with the brussels sprouts and red pearl onions and Nigerian suya sauce. As interesting than the meals is the art in the dining room that seats 125 people. Chelsea dining room: unique, site-specific and specially designed mermaid art that is hung on the walls thanks to a partnership with the artist and creative partner Derrick Adams and creative partner Thelma Golden, who serves as the chief curator and director of Harlem's Studio Museum in Harlem.