The restaurant’s big, broad menu includes diner fare but also extensive Turkish offerings, such as gozleme, labneh, Iskender kebab, and spectacular desserts.
Brooks Headley’s East Village restaurant, relocated to a relatively sprawling space, builds on his original vegetarian menu with powerful, creative additions.
In Koreatown, a mother-daughter team turns out surprising varieties of ramen, jjam bbong packed with spicy seafood, saucy dumplings, and naengmyeon, served ice-cold.
The Crown Heights takeout counters Akara House and Brooklyn Suya and Bed-Stuy’s Ginjan Café offer an astonishing array of food, including bean fritters and suya.
A new restaurant in Woodside offers an excellent introduction to Bhutanese cuisine, including Himalayan dumplings and many dishes featuring butter and cheese.
Rich Torrisi and Mario Carbone revive their first restaurant, offering a luxurious take on Italian-ish dishes such as Duck Alla Mulberry and Capellini Cantonese.
William Djuric, who grew up in New York, opened a fast-casual restaurant in the West Village, serving warming goulash, irresistible burek, and ideal krofne.
The restaurant, on the eastern edge of Queens, serves mainly Colombian feasts, but also offers Mexican food and many fruity varieties of its namesake cocktail.