Times Square Restaurants

Keen’s is awfully old-school (est. 1885), and that actually makes it a nice pick for after-work drinks, as it's blessedly absent of any sort of scene. Like any respectable steakhouse, they’ve got a miles-long Scotch menu. The enormous muttonchops are the famous, must-order menu item.

Goop HQ will enthusiastically vouch for the fact that Schnippers (the original outpost is conveniently located on the first floor of the New York Times building) has the best chicken fingers in the city. While kids go wild for their fries and milkshakes, it’s a pretty great indulgence if you’re working late and need a convenient sugar bomb. They also have locations in Flatiron, Uptown, and in the Financial District.

This classic, no-frills Szechwan spot is a great lunch option if you work in Bryant Park—just remember to make a reservation, as the wait can get a little lengthy on weekdays. Must-orders are the dan dan noodles and mapo tofu.

This NYC institution opened on the lowest level of Grand Central in 1913, the same year the station was built. Over the years it lost a lot of its luster due to poor management, until it got a desperately-needed facelift in 1974. Since then, it's consistently topped the list of the city's best seafood spots—as it's name suggests, the oysters are particularly epic.

Located right off the lobby of the Chatwal Hotel in Times Square, the feeling here is fun and clubby, with art deco light fixtures and red leather booths. The food (Chef/Owner Geoffrey Zakarian is one of the judges on Chopped) is great for a multi-course meal, but it's an even better choice for cocktails and small bites by the bar.

Palatial old-fashioned entrees (tuna melts, grilled cheese sandwiches, chicken fingers) and a whole lot of legendary cheesecake round out the offerings here. (The cheesecake really is where it's at.) There are two city-centric options (including one in Grand Central), but if you have time, head to the original on Flatbush in Brooklyn, which still retains its 1950's aesthetic—red booths and banquettes, formica countertops, old-school uniforms, the works—and its friendly, neighborhood feel.

Though Chef Yasuda has left the helm, this continues to be a truly elegant and transcendent omakase, in a gorgeous and simple wood-paneled space in Midtown. Interestingly, the sushi is shaped specifically for the size of your mouth.