Hell’s Kitchen

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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.

This is fancy, white-glove catering at its best. Sonnier & Castle is famous for hiring experienced chefs from the finest NYC restaurants, which in turn translates to sophisticated finger foods, plated dinners, and buffets. What's great is that they can take care of all the details—waiter uniforms and wine pairings included.

This is a great Theater District option, as evidenced by the friendly wait staff (many of whom are cued up for their big break on Broadway) and great cocktails (hilariously named after Tony Award winners—we like the Idina Mezcal and the Orange Julius Andrews). The dinner menu focuses on American cuisine and changes seasonally to accommodate locally sourced vegetables, but the brunch is also really great.

Between bright, floral laminate booths, a wall full of shiny Mexican milagros, and a permanent crowd, the interior of El Centro is dizzying in the best possible way. There are frozen and fruit margaritas, overflowing bowls of guacamole, and a menu full of traditional Mexican dishes like enchiladas and fajitas. It's perfect for a quick, casual night out with friends.

COVID-19 update: Temporarily closed. Esca (the name means "bait" in Italian) is Mario Batali and Dave Pasternack's take on classic Italian seafood; the menu is full of inventive and unusual crudos and amazing shrimp and shellfish pasta dishes. Smack in the middle of the theatre district, it’s an excellent choice before a show; there are plenty of light fish entrees that won't send you to sleep before intermission.

Though not particularly splashy or trendy, Marseille has been a Hell's Kitchen linchpin for years—in fact, it's probably the best post-show dinner spot in the district. The menu is traditional Mediterranean—a nice mix of proteins, veggies, and grains—and as is customary to eateries around these parts, there's an excellent prix fixe option, which can be ordered post-show. Get the hummus and the octopus.

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.

Otto’s is part of the wonderful trend of casual taquerias sprouting up in NYC: Homemade corn tortillas, salsas, and marinades make it a step above your normal take-away joint (there are a few high-top seats for eating in). They also cater. There are also locations in the East Village and West Village.

The only thing keeping up with Ippudo's sterling reputation for Japanese comfort food is its growing list of U.S. locations. 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 yuzu 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 serve, so be prepared to wait.