Wolfgang's Steakhouse

Large portions of USDA-prime dry-aged steaks, plus wild salmon, grilled yellowfin tuna and lobster (broiled or steamed), are served in the flagship’s dramatic dining room with its vaulted blue and white tile ceilings by Rafael Guastavino.

L & D (daily)

Woodpecker by David Burke

Celebrity chef/entrepeneur David Burke offers his signature specialties—bacon clothesline; hay-smoked lamb chops—in an airy space with a long, winding bar and late-night happy hour food specials. L & D (daily). 

World Yacht

Diners sail around New York City on furnished, fully equipped luxury boats, taking in the spectacular skyline while supping on Chef Denis Weeks’ seasonal cuisine. L (Sat), D (nightly) & brunch (Sun). $$$

Yakitori Totto

Fermented salmon and flame-pickled mackeral kindle diners’ appetites for the 30-plus namesake skewered menu items, including scallops, pork neck and miso eggplant. L (Mon-Fri), D (nightly).

Yaso Tangbao

Savory Shanghai street-foods—pan-fried baos; sticky rice dumplings; sweet and sour pork ribs—served all day in a modern and casual bi-level space, three blocks from Grand Central Terminal. B, L & D (daily). 

Yonah Shimmel's Knish Bakery

This knishery started with a pushcart in 1890 and has been operating in the same space since 1910. Knishes—from traditional to creative (jalapeño and cheddar) to sweet (cherry with cream)—are served up fresh and hot all day at this Lower East Side institution. B, L & D (daily). $

Zai Lai

Homestyle Taiwanese offerings—heritage pork and ginger meatballs; slow-braised beef shank noodles; scallion pancakes and rice porridge for breakfast—inside the Turnstyle Underground Market adjacent to the Columbus Circle subway hub. B (M-F), L & D (M-Sa). $$


Hearty all-natural kobe, sirloin or turkey burgers, as well as organic chicken breast, ham, cheese and classic BLT sandwiches, served on slightly sweet Portuguese muffins. B, L & D (daily). $$

Zebu Grill

Locals frequent this candlelit wood-and-brick den, where beef with rice, beans, banana and fried egg and black bean stew with pork, sausage, beef and collards are specialties. D (nightly), Brunch (Sat & Sun).


Chef/owner Richard Sandoval’s Latin-Asian fusion cuisine includes charred tuna wonton tacos with sushi rice and guacamole , as well as lemongrass adobo chicken with garlic rice and tomato. Gluten-free and vegetarian dining options are available. A tequila library offers over 400 kinds of tequila and mezcal that are on a generous bevergae in addition to hand-muddled cocktails, Latin wines and Japanese sakes. L (M-F), D (nightly), Brunch (Sa & Su). $$$


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