Hell’s Kitchen Restaurants

Establishment neighborhood
802 Ninth Ave., Hell's Kitchen
COVID-19 update: Open for pickup, delivery, and outdoor dining. After chef Julian Medina scored a hit in Astoria, Queens, with his Mexican cantina Tacuba four years ago, he opened this outpost in Manhattan’s Hell’s Kitchen, with a bigger menu and more seating, two years later. The concept is classic Mexican with a few creative twists thrown in: chili rellenos filled with quinoa, mushrooms, and kale, chili-dusted fluke tacos with a kohlrabi-habanero slaw, and carne asada with a side of bone marrow fried rice. The atmosphere is generally boisterous, thanks in part to a big cocktail menu (we’re partial to the frozen tamarind margaritas), as well as the mezcal and tequila selection (there are hundreds—really, hundreds—of bottles on offer). COVID-19 disclaimer: We are working hard to keep our listings as up to date as possible (deliveries, outdoor dining, etc.), but given the evolving nature of local COVID-19 restrictions, we recommend double-checking the information in this guide with any business you plan on visiting. Also, please note that we have not vetted any businesses listed within our guides for their compliance with applicable safety regulations.
668 10th Ave., Hell's Kitchen
Exposed wooden beams on the ceilings and plentiful bar-height tables and chairs make this a cozy, yet lively hideout on frigid nights (both the Tribeca and Midtown locations are decorated in the same warm, rustic style). With plenty of small plates like guacamole, ceviche, and tacos, the menu is all about traditional Mexican cuisine. In keeping with the theme, the beverage program offers a long list of tequilas, which can always be ordered straight.
321 W. 51st St., Hell's Kitchen
The only thing keeping up with Ippudo's sterling reputation for Japanese comfort food is its growing list of U.S. locations (12 and counting). The need-to-knows: The noodles are hand-pulled on-site and cooked perfectly al dente. Broths are slow-boiled for up to 20 hours. They're known for the super-flavorful tonkotso ramen, but we love the miso ramen and pork-free wasabi shoyu. They have some more contemporary restaurant-style dishes here, but the traditional ramen bowls are really where it's at. Prices are low, and it's first come, first sit, so be prepared to wait. Or, try your luck at one of the other two locations: in the East Village and 5th Avenue.
Ivan Ramen (Closed)
600 11th Ave, Hell's Kitchen
As its name would suggest, when it comes to ramen, Ivan and company know what they are doing (Ivan is actually a Jewish kid from Long Island who is obsessed with Japanese cooking). The Red-Hot Cold Mazemen is delicious, while the cold spicy sesame noodles topped with prawns are a great alternative on hotter days. If you go for dinner, they’re most famous for Triple Pork Triple Garlic Mazeman and Four Cheese Mazeman, which they only serve at night—the Tokyo Shio Ramen, loaded with egg, pork chashu and roast tomato is a bit lighter. If you’re not into noodles, the pork meatballs, garnished with bonito flakes, chinese broccoli prepared in a sweet soy and garlic sauce, and the Tofu Coney Island, which is essentially an Asian spin on chili cheese fries are all insanely good. Heavy, but delicious. The original is on the Lower East Side.