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• Hannah Goldfield: Porsena, in the East Village.

paragraph class="noindent">Upon entering Porsena, a new restaurant from the chef Sara Jenkins (50 Carmine, Porchetta), you might notice a bowl of oranges sitting on the host stand and a vase of uncooked spaghetti on the end of the bar. At first, these seem borrowed from a red-sauce . . ....

• Andrea Thompson: Northern Spy Food Co., in the East Village.

paragraph class="noindent">At this East Village restaurant, farm-to-table feels less like a philosophy than a literal description. Whitewashed brick walls and green patterned wallpaper have the spare beauty of a homestead. Anticipatory diners mill about like sheep waiting to be sheared; the curve of one wainscot wall . . ....

• Shauna Lyon: Permanent Brunch, in the East Village.

paragraph class="noindent">Wouldn’t it be awesome, this East Village restaurant posits, to have bacon—five kinds!—for breakfast, lunch, and dinner? Actually, everyone does that these days. So add in fluffy pancakes, seared steak and eggs sunny-side-up, smoked salmon layered with avocado on . . ....

• Hannah Goldfield: Umi Nom, in Brooklyn.

paragraph class="noindent">To the intrepid eater, there are few prospects more thrilling than venturing to some out-of-the-way place for the sole purpose of trying something exotic. Umi Nom, a new restaurant from the chef King Phojanakong, of the Lower East Side’s Kuma Inn, might . . ....

• Hannah Goldfield: Umi Nom, in Brooklyn.

paragraph class="noindent">To the intrepid eater, there are few prospects more thrilling than venturing to some out-of-the-way place for the sole purpose of trying something exotic. Umi Nom, a new restaurant from the chef King Phojanakong, of the Lower East Side’s Kuma Inn, might . . ....

• Andrea Thompson: Luke’s Lobster, on the Upper East Side.

paragraph class="noindent">The mission of this small restaurant—along with its older sibling in the East Village—seems to be to take the lobster-roll mass market. Note its relatively low price point—fourteen dollars, compared to thirty at some of its competitors—and utter . . ....

• Amelia Lester: Vandaag, in the East Village.

paragraph class="noindent">There are certain dining trends in this city that will not die. There’s the faux speakeasy (suspenders, beards, very large ice cubes). The “just like Nonna used to make it” Italian joint (homemade ricotta, short-rib ragù, two-hour waits). Even the . . ....

• Lauren Collins: This Little Piggy Had Roast Beef, in the East Village.

paragraph class="noindent">Manhattan has long been a backwater for roast beef. Chicagoans have Italian beefs, dipped beefs, cheesy beefs, beefs with giardiniera (they even have a Web site, called Greasefreak, featuring pictures of beefs that users can sort by restaurant—Fran’s Beef, Connie’s Beef . . ....

• Andrea K. Scott: Jeffrey’s Grocery, in the West Village.

paragraph class="noindent">In the West Village, where the corner store is more likely to be run by Marc Jacobs than by Mom and Pop, Gabriel Stulman (of the Little Owl, Market Table, Joseph Leonard, and the forthcoming Fedora) has opened a gem of a throwback and named it after . . ....

• Andrea K. Scott: Kin Shop, in Greenwich Village.

paragraph class="noindent">For a man known to millions as the season-one winner of “Top Chef,” Harold Dieterle keeps a low profile. His first restaurant, Perilla, opened in 2007 on a West Village side street and has quietly earned its stripes as a neighborhood staple. His new . . ....

• Mike Peed: “Edi & the Wolf,” in the East Village.

paragraph class="noindent">At this new Austrian tavern, wedged into an increasingly companionable stretch of Alphabet City, “Edi” is pronounced “Eddie” and “the Wolf” does not refer to Harvey Keitel’s character in “Pulp Fiction.” These are the nicknames of the . . ....

• Andrea Thompson: Village Tart, in Nolita.

paragraph class="noindent">This new restaurant may have the name of a strumpet, but it has the mien of a prim maiden aunt, with its marble-topped tables, dusky pink seats, cut-glass lustres, and ornately framed mirrors. In a neighborhood often known for being image-conscious, Village Tart is . . ....

• Leo Carey: Má Pêche, in Midtown.

paragraph class="noindent">The name Momofuku—as in David Chang’s epochal East Village restaurant—means “lucky peach” in Japanese. And Má Pêche means not “my peach” in French, as you might suppose, but “mother peach” in Vietnamese . . ....

• Nick Paumgarten: Earl’s Beer & Cheese on the Upper East Side.

paragraph class="noindent">Disheartened Upper East Siders mutter now and then about opening a basic mug-and-grub joint in their part of town, to remedy the fact that no one else has in the dozen years since the demise of a dive called the Madison Pub. But earlier this . . ....

• Silvia Killingsworth: Tertulia in the West Village.

paragraph class="noindent">In a city of transience, few restaurants hold both our imagination and their leases for very long. Tertulia, in the West Village—a tapas bar only recently excavated from its brick foundation by the chef Seamus Mullen, formerly of Boqueria—feels like it’s . . ....

• Andrea K. Scott: Wong, in the West Village review.

paragraph class="noindent">Wong proves the adage: there’s always room for one more. The palate-dazzling newcomer is the eighth restaurant lining the short Village block that also boasts Po (Mario Batali’s first venture) and Pearl Oyster Bar (the lobster-roll-craze pioneer). Not that the . . ....

• Hannah Goldfield: St. Anselm in Williamsburg

paragraph class="noindent">It’s easy to forget—unless you live on a farm or spend a lot of time in Chinatown—that a chicken has feet, and a neck, and a head. It may come as something of a shock, then, to order the innocent-sounding . . ....

• Amelia Lester: Bell Book & Candle, in the West Village.

paragraph class="noindent">Realizing the natural conclusion of the locavore movement, Bell Book & Candle, which recently opened in the basement of a West Village apartment building, grows its own vegetables and herbs on the roof. The name itself, taken from the 1958 Jimmy Stewart film, is a challenge (Bed . . ....

• Hannah Goldfield: What Happens When, in Nolita.

paragraph class="noindent">The sign in the window of What Happens When—three words in glowing pink neon—could be mistaken for a Bruce Nauman work. The association is fitting, and, one suspects, intentional, considering that the restaurant, which has been widely referred to as a “pop . . ....

• Amelia Lester: The Fat Radish, on the Lower East Side.

paragraph class="noindent">First sign the Fat Radish may be too cool for its own good: it has a dress code. When this British-inflected Lower East Side establishment opened, the fashion blog Refinery29 posted a guide on “What to Wear to NYC Hot Restaurant The Fat Radish.&#8221 . . ....

• Silvia Killingsworth: Gentleman Farmer, on the Lower East Side.

paragraph class="noindent">The gentleman farmer works for pleasure rather than financial gain; this minuscule French-inflected restaurant on the Lower East Side is serving farm-to-table fare and terroir-driven wines with the same apparent motivation. It’s not much bigger than your first New York apartment . . ....

• Hannah Goldfield: Hung Ry, in NoHo.

paragraph class="noindent">If you like your macaroni and cheese drizzled with truffle oil, your French fries fried in duck fat, and foie gras in your banh mi, you might make a beeline for Hung Ry, an instantly popular new restaurant that contrives to elevate hand-pulled-noodle soup from . . ....

• Hannah Goldfield: The Castello Plan

paragraph class="noindent">To anyone who spends a lot of time in, say, midtown Manhattan, Ditmas Park, a historic district in western Flatbush, is a revelation: its wide, quiet streets are lined with sycamores and Victorian houses, and its central thoroughfare, Cortelyou Road, abundant with easygoing, independently owned shops and . . ....

• Andrea Thompson: Recette, in the West Village.

paragraph class="noindent">The concept of small plates is a nice one: you get to share a bunch of things and maybe spend a little less money. In practice, you rarely get the table space to accommodate all those dishes, or a staging of courses that is precise enough to . . ....

• Mike Peed: The Brooklyn Star

paragraph class="noindent">In 2004, an out-of-work cook from Santa Fe named Joaquin Baca, tired of sleeping on his sister’s couch in the West Village, applied, through Monster.com, to be the deputy to a nobody chef—the No. 2 in a two-man operation. Thus . . ....

• Leo Carey: Corsino, in the West Village.

paragraph class="noindent">When you stand at the bar at Corsino waiting for a table to open up, you wonder why restaurants ever fail. Yes, it can be a tough business, but looking around at the chattering throng of youngish, casually affluent people here, success seems easy. It’s . . ....

• Mike Peed: Annisa, in the West Village.

paragraph class="noindent">“Top Chef Masters,” first season, fourth episode: Anita Lo trumped her adversaries by unerringly cooking an egg with one hand tied behind her back. Not bad, as far as covetable displays of skill go. The feat was also a rebuke to the bad luck that . . ....

• Leo Carey: Sushi Uo, on the Lower East Side.

paragraph class="noindent">It takes guts to open a serious sushi restaurant in a bad economy, all the more so if you’re not Japanese and are only twenty-three years old. But David Bouhadana, who grew up in Florida, of French and Moroccan parentage, clearly has plenty of . . ....