Lebanese restaurants aren't rare in this city, but they aren't especially common either—a shame for New Yorkers who'd rather pig out on eggplant and yogurt than foie gras and pork belly. Lebanese cuisine is Southern Mediterranean meets Middle Eastern, and can be as conservative or as exotic as you care for. At the newly opened, surprisingly fancy Almayass in the Flatiron, both routes are open to you. Want to stick to pita, hummus, and kebabs? No problem. Curious about quail egg-topped Lebanese salumi, beet root dips, or bulgur-studded tartar? They can make that happen. More

If you know George Weld and chef Evan Hanczor from their first Williamsburg restaurant, Egg—a place well-known for their fried chicken, where the brunch menu boasts biscuits and grits—you might be surprised to find their second, Parish Hall, taking a slightly different tack. But despite its Southern bent, Egg has long made a point of its reliance on New York produce, from the team's own Goatfell Farm upstate. That's the most evident common thread with Parish Hall, which chef Hanczor calls "the cuisine of the Northeast, based on the landscape." More

If you've ever enjoyed a praline—the European chocolate confection with a paste made of nuts and sugar, not the New Orleans praw-leehn—you have Neuhaus to thank. Though the Belgian company (which celebrated its sesquicentennial a few years ago) has had a presence in New York for a while now, the new Madison Avenue location is their proud flagship. More

It's sort of like a dream come true isn't it? Five courses of plated dessert (not to mention sweet amuses and mignardise), from Pastry Chef Elwyn Boyles. Per Se's recently launched $65 dessert tasting menu is served exclusively in the Salon, which means that you can walk in on a whim any day of the week to indulge. And what a way to go. The menu changes frequently, incorporating both classic Per Se favorites (hello, "Coffee and Doughnuts") along with new, inventive numbers. More

The team behind Colonie in Brooklyn Heights have been wanting to open a Mexican restaurant for a while. "Mexican food is what we find ourselves eating on our days off," said co-owner Elise Rosenberg. Their new spot Gran Electrica has been open about a month now on Front Street in Dumbo, right next to Grimaldi's pizzeria. Instead of slinging pizza dough, they're pressing 400 to 500 corn tortillas a night. More

We've always been big fans of husband-and-wife chef duo Alex Raij and Eder Montero of Txikito and El Quinto Pino, the Basque-style tapas restaurants in Chelsea. (Txikito was a favorite after-work destination when SEHQ was just a couple blocks away.) Now they're spending more time in Brooklyn at La Vara, their newest Spanish restaurant, which explores the Moorish and Jewish flavors of Spain. More

The restaurant's owners, a family and friends team of Williamsburg locals that's also behind Anella and Calyer, sought to rescue the space's vintage charms and create a full-service restaurant where people can eat like grown ups. The interior design and general vibe of the place are meant to inspire the dinner parties young people wish they could afford: "if you had more space and could have more fabulous parties, you'd have them here," says partner Christopher Zalla. More

AvroKO has replaced The Monday Room—the bar next to their Elizabeth Street restaurant, Public—with The Daily, a new cocktail bar that's twice as big as the former space. "It's not necessarily bar food," as you would normally think of it, said executive chef Brad Farmerie of The Daily's food offerings, "It's a bunch of funky, interesting things that accompany wine and liquor. I don't think bar food has to be heavy," he said. But he does think it should be fun. More

[Photographs: J. Kenji Lopez-Alt] As a Harlem native and neighborhood regular at Red Rooster, Marcus Samuelsson's Harlem hot spot (take a look at our full review here), I've been following the progression of the downstairs space with great attention. When... More

[Photographs: Alice Gao] A meal at Perla will likely prompt two responses: "Wow, this is a really beautiful place to have dinner," and "Wait, there's tripe in this?" In partnership with Fedora's Gabe Stulman, Perla highlights the cooking of executive... More