New York City Top 25 Restaurants: April 2018

New York City Top 25 Restaurants: April 2018

Temperatures are finally starting to warm up again and we are all beginning to make our way out of our fleece blanket cocoons and back out into the concrete jungle. In anticipation of your spring and summer food adventures, Foodable Labs has churned out its latest ranking of the best restaurants in New York City!

With a little movement in the NYC Top 25, we have 5 restaurants BRAND NEW to the list.

At No. 1 we have newcomer Simon and the Whale, a beautiful neighborhood restaurant that draws its culinary inspiration from the American coasts. Nestled into the Freehand New York, the restaurant got its name from Owner Gabriel Stulman who was inspired by the whale-patterned gifts his son, Simon, had been receiving. Chef Matt Griffin created an American menu for the concept with several raw seafood starters, simple options like a fish sandwich with coleslaw, and more demanding dishes like the roast guinea hen. If you’re trying to kill two birds with one stone, Stulman also runs Studio upstairs at the Freehand, the No. 6 ranked restaurant on our list.

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Sides Moving to the Front of the Menu

Sides Moving to the Front of the Menu

Side dishes. Even the name sends a message: they’re there to complement the main dish, the Robin to the main dish’s Batman. And because of their historical second-class status, it’s easy to overlook side dishes or think of them as nice additions to a meal, but ones you could do without if it came down to it.

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Will Danny Meyer's Pizza Concept Be the Next Success?

Screenshot of Marta's website  | Martamanhattan.com

Screenshot of Marta's website | Martamanhattan.com

Danny Meyer has been a successful restauranteur for many years before his Shack Shake endeavor. However, after launching the Better Burger Fast Casual and taking it public– his name has been all over the news. Every business move he now makes is being heavily reported on by the press. 

He has branched out with a new venture, the NYC pizza concept Marta. This concept (that opened in September 2014) takes a sophisticated approach to pizza with higher-end toppings. For example, sopressata is in place of the traditional pepperoni. And although these kinds of ingredients sound like they belong in a fine-dining setting– Marta has a price point between $14-23.

Pizza continues to be a consumer's favorite and competition is steep in this space–especially in New York City, where Marta is based. So with that in mind, head chef Nick Anderer is focusing on the flavors and menu. So that consumers may be able to get a cheaper pizza down the street, but it certainty won't taste the same. 

Do you think that Danny Meyer can conquer the pizza segment, as well? Or is it too crowded? Are consumers really looking for a "better pizza"? Read More