Meatpacking District Restaurants

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.