The 10 Restaurants That Defined New York Dining in 2025
New York’s dining scene shifted in small but noticeable ways this year. Crowds drifted into new corners of the city, longtime chefs experimented with unfamiliar formats, and a few unexpected rooms became places people kept mentioning to friends. A handful of restaurants simply hit the right notes at the right time, giving 2025 its most memorable tables.
Lei
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A quiet corner table at Lei revealed its whole approach: a warm shao bing split open to show a cold slab of butter tucked inside. That kind of detail shaped the Chinatown dining room’s reputation. The short rib glazed with strawberry jam became the dish people brought up later, usually while planning their next visit.
Smithereens
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The team behind Smithereens treats New England ideas like raw material for experimentation. Their lobster roll gets brushed with butter rendered from roasted lobster shells, and the mayo starts as reduced stock. That same curiosity shapes dishes such as abalone paired with shiitakes or a brothy, risotto-style take on clam chowder.
Bong
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Anyone stepping into Bong first noticed the rush of servers moving dishes that smelled of lemongrass and galangal. Only later did guests learn that many ingredients came from the chef’s parents’ garden. Clams in a tart broth anchored the menu, while a heritage pork chop sparked discussions about Khmer flavors that don’t often get this kind of spotlight.
Bánh Anh Em
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A visit to Bánh Anh Em quickly reveals how much work goes into service before it even starts. Crackly baguettes are baked in-house, and the rice sheets for bánh cuốn require nearly a week of preparation. Those efforts support phở, bánh cuốn platters, and bánh mì layered with charcoal-grilled ribeye, fried tofu, or housemade pâté.
Adda
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What caught many first-timers off guard at Adda was the rolling papad trolley weaving through the East Village space. Only later came the tableside butter chicken, along with Nagaland pork fry and bheja masala. The expanded format simply let diners explore parts of the menu that had been harder to reach before.
Schmuck
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Schmuck played with the idea that a restaurant’s personality could come from its layout. Two distinct rooms invited guests to drift between a retro-living-room vibe and a more straightforward bar space. Drinks initially drew attention, although crushed potatoes and a dark chocolate mousse with sea salt kept people settled in.
I Cavallini
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At I Cavallini, the team behind The Four Horsemen channels Italian cooking through meticulous sourcing. Housemade focaccia appears with whipped ricotta and roasted tomatoes, and Umbria’s risina beans anchor a rich bluefin tuna belly. Seasonal vegetables and shifting pastas continue the restaurant’s approach, which respects tradition while shaping it into something personal.
Cuerno
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At Cuerno, the tableside skirt steak taco service shaped expectations before diners even looked at the rest of the menu. Bone marrow melted across tortillas while servers assembled each bite. From that anchor moment, the room branched into ribeye brushed with chiltepin butter, branzino tacos, and mushrooms layered with Chihuahua cheese.
Maison Passerelle
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Tucked inside the Printemps department store, Maison Passerelle surprised visitors who didn’t expect a full dining experience behind the retail floors. The menu borrowed from French standards while pulling in influences from places touched by French history. Roast chicken came with soubise and harissa jus, while duck confit carried cane syrup and tamarind.
Crevette
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Crevette approaches coastal French and Spanish cooking with a relaxed kind of confidence. A tortilla arrives capped with padrón peppers, grilled mushrooms are enriched with lardo and an egg yolk, and a chicken platter comes surrounded by crisp fries. Rhum cake with grilled pineapple or churros with fig-leaf custard round out the experience.