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After treating New York to a kind of Mexican fine-dining the city had never seen at his beloved Cosme, Mexico City legend Enrique Olvera and his collaborator Daniela Soto-Innes teamed up for this comparatively casual eatery that focuses on all three dayparts in a low-key fashion.
Website: atlanyc.com
Address: 372 Lafayette Ave.
Phone number: no phone
Number of seats: 60
Entrée price range: $13-$16
Popular dishes: Arctic char tostada; herb guacamole; flax seed chilaquiles; chicharrón en salsa verde.
What others say: “It’s not easy to get tables at Cosme or Pujol, but Olvera hopes that his all-day concept makes for a lower-key place people in the neighborhood can enjoy.” — Hillary Dixler, Eater NY
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Herb guacamole
The team behind the impeccably refined (and high-flying) Eleven Madison Park took a different tack for this surprising but mindful turn toward fast-casual fare.
Website: madenicenyc.com
Address: 8 W. 28th St.
Phone number: no phone
Number of seats: 31
Entrée price range: $11-$15
Popular dishes: Spring Chicken: romaine and snow pea salad, roasted chicken, asparagus, snap peas, sunflower seeds, almond, and Parmesan and lemon vinaigrette; Cod Provençal: seared cod, chickpea purée, braised fennel, tomato, olives and crispy chickpeas; Pork n’ Carrots: confit pork shoulder, warm grain, roasted carrots, bacon, kale and sherry-bacon vinaigrette.
What others say: “Fast-casual fare in the hands of Daniel Humm and Will Guidara doesn’t yield your usual assembly-line bowl.” — Florence Fabricant, The New York Times
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Cod Provencal
This famous space with decades of history and now in the midst of the High Line and all the art galleries in Chelsea re-opened recently under the charge of chef John DeLucie of The Waverly and the team behind Cafeteria.
Website: empire-diner.com
Address: 210 10th Ave.
Phone number: 212-335-2277
Number of seats: 100
Entrée price range: $15-$26
Popular dishes: Empire double patty burger with American cheese and herbed French fries; sourdough pretzel fried chicken with chile mustard sauce; crispy artichokes with white anchovy aïoli.
What others say: “Empire Diner, the famous Chelsea luncheonette whose Art Deco exterior has been featured in everything from Woody Allen’s Manhattan to the opening credits of Saturday Night Live, re-opened … to merge the old with the new.” — Alyson Penn, Time Out New York
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Empire double patty burger
Israeli chef Meir Adoni has been wowing diners with Middle Eastern food he gives a decidedly modern and adventurous spin at this stylish addition to a dense fine-dining haven around the Flatiron District.
Website: nurnyc.com
Address: 34 E. 20th St.
Phone number: 212-505-3420
Number of seats: 60
Entrée price range: $17-$39
Popular dishes: Smoked eggplant carpaccio fire roasted with feta, raw tahini, dates, pistachios and rose water; Palestinian tartare — hand cut beef, smoked eggplant cream, sheep yogurt, baby artichokes and raw tahini; Turkish Delight on the Hudson — seared foie gras, rhubarb, figs, honey lavender yogurt and coffee.
What others say: “For his first New York restaurant, which he opened … with Breads Bakery founder Gadi Peleg, Israel’s most celebrated chef is steering clear of Israeli-food stereotypes, defining his cuisine instead as modern Middle Eastern.” — Liza Schoefein, The Forward
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Spices
Smart and stylish Sichuan cuisine with a creative twist is the focus of this well-trafficked spot in the hip and still developing neighborhood of Williamsburg, Brooklyn.
Website: birdsofafeatherny.com
Address: 191 Grand St., Brooklyn, N.Y.
Phone number: 718-969-6800
Number of seats: 100
Entrée price range: $12-$30
Popular dishes: Dan Dan noodles with minced pork, mustard green shoots and sesame oil; Kung Pao chicken stir-fried with peanuts, peppercorn, dried chile pepper and garlic; poached wontons in chile sauce with pork, pepper and sesame.
What others say: “New Sichuan spots are always welcome in any neighborhood — that numbing, fiery mix is one of my most frequent cravings — but when a place opens within a block of a movie theater (which means I'll be in the area a lot anyway), and comes backed by a Michelin-starred crew, well ... personal excitement levels tend to run a little high.” — Scott Lynch, Gothamist
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Dan Dan noodle
