Chefs from Top NYC Restaurants Reveal the Best Places to Sit in their Restaurants

Who knows better where to sit at a restaurant better than the Chef or owner of the restaurant? Probably no one. Several Chefs, owners, and managers of restaurant featured on our Foodable Top 25 New York restaurants list have revealed the best places in their restaurants to sit and why. 

Some of these restaurants had rather specific answers such as Ray Rando, the General Manager from Lupa. According to Rando, the best place to sit is "the communal table, in the front dining room, overlooking the street by the windows." However, some restaurant owners like Keith McNally of Balthazar kept it short and sweet with answers like, "I'm still looking for it."

Read more to see other top picks of the best tables at New York restaurants. Which table is your favorite at your restaurant? 

Chef Enrique Olvera Aims to Change How New Yorkers View Mexican Cuisine

Dish from Olvera's restaurant Pujol in Mexico City  | Photo Credit: Tripadvisor

Dish from Olvera's restaurant Pujol in Mexico City | Photo Credit: Tripadvisor

The New York restaurant scene is not an easy one to break into. Consumers have high expectations of the culinary scene. A new Mexican restaurant, which be known as Cosme by Chef Enrique Olvera, will be opening this month. Even though he has a number of hot restaurants in Mexico, having success elsewhere– by no means guarantees success in the toughest city in the world.  

After researching NYC restaurant scene for the last year by visiting the best restaurants, the renowned chef for Mexican cuisine, plans to change how New Yorkers think of Mexican food. Olvera is known for innovative Mexican dishes. He aims to cater to the Flatiron District locals. If the restaurant can convert some local regulars within the first few weeks, then after the opening hype– it may continue to thrive. Read More 

New York Chefs Get "Cheesy" with Unexpected Dishes

Photo Credit: Joe Tabacca //New York Daily News

Photo Credit: Joe Tabacca //New York Daily News

There's something cheesy bubbling on the New York dining scene. Chefs are incorporating variations of cheese – everything from cheddar and Parmesan to cream cheese – in dishes you wouldn't expect.

At Arang in Koreatown, traditional Korean "street food-style" rice cakes are topped with a mozzarella and cheddar cheese blend. While dairy isn't usually an additive in Korean food, it's estimated that the dish at Arang sweeps in 70% of the restaurant's food sales. Other New York chefs are also playing around with cheese – even on unexpected dishes like sushi. Read More

NYC Restaurants Celebrate Decade Anniversaries, Proving 2004 Changed How We Dine

Foodable WebTV Network |  Photo Credit: The Spotted Pig

Foodable WebTV Network | Photo Credit: The Spotted Pig

Upon welcoming in a new year, most of us tend to reflect back on the one that has passed. But if you go back a bit further in the restaurant industry – a decade, to be precise – you'll see how much New York's restaurant scene has progressed. A decade ago, in 2004, certain pieces of the foodie puzzle were just embarking on fruition, and it has created a landscape we are now familiar with – still progressive, still innovative. 2004 is an important marker, as it gave us talents like April Bloomfield and Ken Friedman's The Spotted Pig. Momofuku Noodle Bar came onto the scene. Per Se and Masa began its venture. Read More

A Taste of Brooklyn: Kathy's Dumplings

A Taste of Brooklyn: Kathy's Dumplings

There’s an exploding restaurant concept in New York City: small restaurants that showcase a particular type of ethnic cuisine with an emphasis on freshness and quality. Kathy’s Dumplings in the Bay Ridge neighborhood of Brooklyn is one of those places. This type of restaurant has gained widespread acceptance all across the city with customers who are typically fatigued by the same old ethnic restaurants that have become cliché.

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