Meatpacking District Restaurants

It’s a weekend in New York. In other words, head to Pastis—it has finally reopened, and it’s done so perfectly. The subway tiles, the vintage mirrors, the mosaic flooring, and best of all, much of the original menu are still there. Order a dozen oysters, maybe the Gruyère omelet, and glass of light rosé—everybody else is. Then sit back and enjoy the real reason you’re here: The stellar people-watching. Images courtesy of Louise Palmberg.

Latin American chef Fernando Aciar makes crazy delicious things out of superfoods—sprouted lentil and brown rice wraps, bee pollen water, raw pistachio biscotti, and more. They also sell unpasteurized cold-pressed juices that are made in house daily, making this a great option for a healthy breakfast or lunch.

While crowds line up for the semi-al fresco dining in the summer, Barbuto is wonderful in the winter, too, when the garage doors close and the wood burning oven warms up the room. Their "Pollo al forno"—roasted chicken with salsa verde—is amazing, as Jonathan Waxman has perfected many arts, including serving perfectly light, rustic Italian.