Eating and Drinking

New York is a rich port city that can get the best foodstuffs from anywhere in the world, and, as a major immigration gateway, it attracts chefs who know how to cook the world's cuisines properly, even exceptionally. As you stroll through the streets of New York, heavenly odors seem to emanate from every corner; it's not hard to work up an appetite.
Outside of American and continental cuisines (more or less including New American, which can either dazzle with its inventive fusions or fail miserably and pretentiously), be prepared to confront a startling variety of ethnic food .
In New York, none has had so dominant an effect as Jewish food, to the extent that many Jewish specialties - bagels, pastrami, lox and cream cheese - are now considered archetypal New York.
Others retain more specific identities. Chinese food includes the familiar Cantonese, as well as spicier Szechuan and Hunan dishes - most restaurants specialize in one or the other.
Japanese food is widely available and very good; other Asian cuisines include Indian and a broad sprinkling of Thai, Korean, Vietnamese and Indonesian restaurants.
Italian cooking is widespread and not terribly expensive, and typically a fairly safe bet. French restaurants tend to be pricier, although there are an increasing number of bistros and brasseries turning out authentic and reliable French nosh for attractive prices.
Somewhat similar in spirit are Belgian brasseries and steak frites joints, a surprising number of which opened in the last half-decade (and many of which subsequently closed).
There is also a whole range of Eastern European restaurants - Russian, Ukrainian, Polish and Hungarian - that serve well-priced, filling fare.
Caribbean, Central and South American restaurants are on the rise in New York, and often offer a good deal and a large, satisfying and often spicy meal...

Mas

Bleecker Street Pizza

Landmarc

BLT Steak

Megu

29-35 9th Ave, New York, NY

Jules

Lucien Restaurant

Bouterin

Les Sans Culottes West