While other cities may have great restaurants, what distinguishes NYC as the make-or-break food capital of America is the scene—no other city presents a fully revolving culinary universe quite like our town. With that in mind, we present our list of the top 25 places to dine and imbibe this summer.
A unique cocktail or buzzy mixologist can be as much of a draw as a great meal or star chef, as shown by these citywide standouts.
Loose Cannon at General Assembly
Bartenders at General Assembly (360 Park Avenue South), start the day juicing fresh jalepeños, then add water and freeze them into the hottest ice cubes around. Tequila, house elixir, fresh lime and celery ribbons are poured over the custom cubes to create the Loose Cannon. As you sip, “the drink is constantly changing as the cubes melt and spice it up,” says Head Barman Bryan Schneider.
Wild Irish Rose at The Dead Rabbit
Any cocktail masterminded by Jack McGarry of The Dead Rabbit (30 Water St.) is worth a tipple. But just right for spring, he says, is the Wild Irish Rose, a fragrant blend of Connemara peated Irish whiskey, Pama liqueur, applejack, lemon juice, pomegranate and gooseberry syrup, bitters, absinthe and egg white, served straight-up in a pre-chilled punch glass.
Sho’Gun at Sweetwater Social
“Spicy, herbal, earthy and refreshing,” is the way Tim Cooper of Sweetwater Social (643 Broadway) describes the Sho’Gun, a potent combination of Del Maguey Vida Mezcal, Green Chartreuse, jalapeño syrup and pineapple and lime juices, served in a frosty highball glass and garnished with cilantro.
São Paulo Sling at Fogo de Chao
Those who like their antioxidants in liquid form should try the São Paulo Sling, a superfruit version of the Singapore classic at Fogo de Chao (40 W. 53rd St.), made with VeeV Açaí Spirit, Cedilla Liqueur De Açaí, 03 Premium orange liqueur, fresh pineapple, lemon, cherry and a dash of bitters.
Heart Beet at Molyvos
The way to Zorba’s heart is surely through the Heart Beet, created by Kamal Kouiri at Greek spot Molyvos (871 Seventh Ave.). Kouiri reduces fresh beet juice with honey, cinnamon and orange peel; mixes in raspberry vodka, housemade raspberry puree and orange juice; shakes and pours over ice; then garnishes with raspberries and sliced beets. Opa!
See all of our top picks, including honorable mentions, in the digital edition here.